• Food Science of Animal Resources
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• v.30 no.1
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• pp.13-19
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• 2010

To investigate the differences in the quality characteristics between commercial Korean native chicken (KNC) and broiler (CB), nutritive and quality parameters of the two chicken species were determined. The KNC thigh muscle had a lower content of crude fat and higher crude ash than the CB thigh. In regards to the fatty acid composition, KNC breast muscle had a higher content of arachidonic acid (C20:4) than CB. The level of inosine was higher in the CB thigh muscle than KNC but there was little difference in other nucleotide compounds. The KNC breast had higher amounts of glycine, alanine, and proline than CB, which are closely related to high quality meat flavor. The sensory acceptance was not significantly different between the breast and thigh of KNC and CB. However, KNC had higher cohesiveness, chewiness and gumminess than CB, which are indicative of a unique texture property. Based on these results, commercial KNC may have superior nutritional quality, taste, and unique texture when compared with CB. Thus, the consumer preference for KNC may be partially explained by these distinctive quality characteristics.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.279-294
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• 2002

The anchovy, Engraulis japonica, were prepared with two different salt concentration of 20%, 10% which was added 2, 5, 5 and 10 % of grind garlic(LSA 1, 2, 3, 4) and garlic juice(LSB 1, 2, 3, 4), respectively. The experimental samples were taken at 30, 60, 90 and 110 days fermentation, which were analyzed VBN(volatile basic nitrogen), amino acids, nucleotides and their related compounds and amino acids. VBN increased rapidly until 110 days fermentation, its contents in samples containing of 10% salt(CB) were increased about 2.4 times as compared with those of 30 days fermentation. And then its contents of 110 days fermented samples increased at average 2.3 times more than 30 days fermented samples containing grind garlic of 2, 5, 8% and garlic juice of 2%. Nucleotide and their related compounds were detected AMP, UMP, IMP, inosine and hypoxanthine. Hypoxanthine was dominants in all samples and increased steadily during fermentation of anchovy. The contents of composition amino acids decreased gradually during it's fermentation, but those content decreased 33% in CO group, 42% in the CB group and 38%(average) in the other garlic added low salt groups.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.173-181
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• 2000

To understand the influences of NaCl concentration and fermentation temperature on the ripening process of low salt fermented squids, squid with 5%, 7% and 9% salt were fermented at 10$\^{C}$ and 20$\^{C}$. The result of the changes of volatile basic nitrogen and free amino acids during the fermentation of squids are as follows. As a result of the observations on the changes of physicochemical components during the fermentation process of the low-salted squids, all the pH, VBN and NH$_2$-N were increased and therefore the fermentation was promoted. Considering the changes of net components according to the fermentation, ATP (Adenosine triphosphate) and ADP (Adenosine diphosphate) lost and could not be detected among the nucleotides and their related compounds. Besides, AMP (Adenosine monophosphate) existed only in the initial stage and inosine, hypoxanthine were the main components of nucleotides and their related compounds. Nonvolatile organic acids are mainly lactic acid, acetic acid and also they occupied more than 80%. Seeing the composition of free amino acid, the major amino acids are proline, arginine, methionine, alanine and glutamic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.37 no.5
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• pp.366-371
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• 2004

Powder and liquid products of the seasoned and smoked fish were manufactured with small-sized skipjack tuna (Euthynus pelamis) captured in the East Sea, Korea. The property changes of nucleotides and their related compounds, amino acid, and sensory attribute during storage were analyzed. IMP content was the highest among the nucleotides and their related compounds followed by inosine in both powder and liquid products. Nucleotides and their related compounds of the powder product increased slightly as storage period increased, while those of liquid product were constant. Glutamic acid $(15.6{\%})$, aspartic acid $(10.7{\%})$, and lysine $(9.3{\%})$ were major amino acids of the power product, while histidine $(36.2{\%})$ and taurine $(10.6{\%})$ were high in the liquid product. Free amino acid contents of liquid product increased during storage periods. There was no significant difference In the concentration of nucleotides and their related compounds, and composition of free amino acid between the products with/without liquid smoke. Aroma and acceptance were good in both products, while bitterness and sweetness were poor.

• Journal of Microbiology and Biotechnology
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• v.22 no.11
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• pp.1518-1522
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• 2012

Leuconostoc mesenteroides is a heterofermentative Grampositive bacterium that plays key roles in fermentation of foods such as kimchi, sauerkraut, and milk, leading to the production of various organic acids and aromatic compounds. To study the microbiological and genomic characteristics of L. mesenteroides, we have developed a new chemically defined minimal medium by using the single omission technique. During the exponential cell growth, this species required glutamine, methionine, valine, and nicotinic acid as essential nutrients and 8 amino acids (arginine, cysteine, histidine, leucine, phenylalanine, proline, threonine, and tryptophan), 5 vitamins (ascorbic acid, folic acid, inosine, calcium panthothenate, and thiamine), and others (manganese, magnesium, adenine, uracil, and Tween 80) as supplemental nutrients. This medium is useful to study the metabolic characteristics of L. mesenteroides and to explain its role in food fermentation.

• The Korean Journal of Mycology
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• v.12 no.3
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• pp.111-116
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• 1984

Ribonucleic acid contents and mononucleotides distribution from the mycelium and fruit bodies of Ganoderma lucidum were studied. P.E.I. cellulose TLC and HPLC were applied in this study. The obtained results are as follows; The levels of ribonucleic acids from the young basidiocarp mycelium were higher than those of mature basidiocarp. Guanosine 5'-monophosphate and xanthosine 5'-monophosphate were found in both young basidiocarp mycelium and mature basidiocarp. The levels of guanosine 5'-monophosphate and xanthosine 5'-monophosphate from the young basidiocarp were higher than those of the mature basidiocarp. However, inosine 5'-mono­phosphate was not detected.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.196-203
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• 2001

This study was conducted to provide basic data for the development of natural seasoning. The quality chatacteristics of water exacts from Pleurotus ostreatus and Lentinus edodes were determind. Also, savory taste, fragrance, color and overall preference was evaluated. The preference test on the seasonings prepared from Pleurotus ostreatus and Lentinus edodes with the addition of sea tangle was also performed. The crude protein content of dried, Lentinus edodes and Pleurotur ostreatus was 20.4% and 30.4% respectively. The total organic acid contents were higher in Plourotus ostreatus than in Lentinus edodes extracts. The total free amino acid adn total nucleotide contents were higher in Pleurotus ostreatus than in Lentinus edodes extracts. Three nucleotide, adenosine monophosphate(AMP) , guanosine monophosphate(GMP), xanthine monophosphate(XMP) were found in mushroom seasonings while inosine monophosphate(IMP) was not detected. Pleurotus ostreatus extract showed higher score in savory taste and overall acceptability than Lentinus edodes extract, Pleurotur ostreatus seasoning added with 1% sea tangle and Lentinus edodes seasoning added with 1.5% sea tangle were rated as high in overall quality In a sensory test of foods cooked with mushroom seasoning. It was shown that panels in their twenties well used to the taste of monosodium glutamate while the people in their thirties preferred the specific flavor of the mushroom seasoning.

• Biotechnology and Bioprocess Engineering:BBE
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• v.6 no.1
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• pp.37-41
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• 2001

HPLC separation of ionic samples tends to be more complicated and difficult to understand than that of non-ionic compounds. On the other hand, band spacing is much more easily manipulated for ionic than for neutral samples. Ion-suppression RP-HPLC method was used with organic modifier and aqueous buffer solution. In this work, five mononucleotides of cytidine-5-monophosphate (5-CMP) disodium salt, uridine-5-monophosphate disodium salt (5-UMP), guanosine-5-monophosphate disodium salt (5-GMP), inosine-5-monophosphate disodium salt (5-IMP), and adenosine-5-monophosphate disodium salt (5-AMP) were examined. Acetic acid and sodium phosphate were used as buffers, and methanol as an organic modifier. A new relationship between the retention factor and the buffer concentration at a fixed modifier content (5% of methanol) could be expressed by following: K = (k(sub)-1 + k(sub)0 (k(sub)B/k(sub)S)/(1 + (k(sub)B/k(sub)S) C(sub)B(sup)a), where C(sub)B was the concentration of buffer. Using this relationship, the calculated values closely matched the experimental data. The derived relationship showed that as the buffer concentration increased, the retention factor approached a certain value, and this was buffer dependent.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.117-124
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• 2013

근내지방도(IMF)가 한우육의 품질 및 기능성분에 미치는 영향을 조사하기 위하여, 250두의 한우를 근내지방 함량에 따라 Low(<14%, n=96), Medium(14~17%, n=83), High(>17%; n=71) 세 그룹으로 분류하고, 7일간 숙성 후 등심육의 품질 및 기능성분을 분석하였다. 한우 등심육의 수분 함량은 IMF와 반비례하였으며, High IMF 그룹은 Low IMP 그룹에 비하여 낮은 드립 감량을 나타내었다. 기능성 didpeptide 함량은 IMF에 따라 유의적 차이가 없었으나, High IMF 그룹은 다른 그룹보다 낮은 inosine monophosphate, 높은 hypoxanthine, 낮은 histidine 함량은 나타내었다. 불포화지방산의 비율은 IMF에 따라 유의적 차이가 없었다. 저지방육의 건강지향적 가치를 고려할 때 지나친 IMF를 목표로 하는 육종 및 사양은 지양되어야 할 것으로 판단되었다.

• Bulletin of the Korean Chemical Society
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• v.28 no.4
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• pp.601-606
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• 2007

The chromatographic behaviors of nucleotides (inosine 5'-monophosphate, uridine 5'-monophosphate, guanosine 5'-monophosphate, and thymine monophosphate disodium salts) on a C18 column were studied with different types of ionic liquids (ILs) as additives for the mobile phase in reversed-phase liquid chromatography (RPLC). Three ILs, 1-butyl-3-methylimidazolium tetrafluoroborate ([BMIm][BF4]), 1-ethyl-3-methylimidazolium tetrafluoroborate ([EMIm][BF4]), and 1-ethyl-3-methylimidazolium methylsulfate ([EMIm][MS]), were used. Eluents were composed of water and methanol (90/10%, vol) with the addition of 0.5-13.0 mM of ILs. The effects of the concentration of ILs on retention and separation were investigated and discussed. The results showed that the addition of ILs affects the retention and resolution of the tested compounds. Use of 13.0 mM of [BMIm][BF4] as the eluent modifier resulted in a baseline separation of nucleotides without requiring gradient elution. This study demonstrates that ILs can be potentially applied as a mobile phase modifier in RPLC.