• Journal of Life Science
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• v.14 no.6 s.67
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• pp.931-937
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• 2004

The present investigation was carried out to determine the qualitative difference between 4 varieties of perilla leaves cultivated Miryang area, particularly focusing on the amino acid composition and flavor compounds. Aspartic acid, glutamic acid, glycine, alanine, arginine, and threonine were the major amino acids, and tyrosine and cysteine and methionine containing sulfur were detected as little amount in protein of all perilla leaves. All perilla leaves contained about 34 kinds of free amino acids, and the major free amino acids were same as the protein bound amino acids. However, no significant difference among 4 varieties of perilla leaves was observed in the profiles of protein bound and free amino acids composition. Flavor compounds analyzed by GC-MSD following to extraction of flavor by SDE (Simultaneous Steam Distillation-Extraction) were detected as 51 kinds from 'Leafy perilla 1', 47 kinds from 'Yupsil perilla', 46 kinds from 'Miryang 9' and 'YCPL. The major volatile compound was perilla ketone, its concentration was $145.75\;{\mu}g/g$ in 'Miryang 9', $187.00\;{\mu}g/g$ in 'YCPL', $301.59\;{\mu}g/g$ in 'Leafy perilla l' and $551.42\;{\mu}g/g$ in 'Yupsil perilla', but the other flavor compounds, 3-hexen-l-ol, trans-2-hexenal, $\beta-caryophyllene,\;\alpha-farnesene$ and etc, were less than $20\;{\mu}g/g$.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.63-71
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• 2005

Panax ginseng leaves are produced as the by-product when Panax ginseng roots were harvested. The Panax ginseng leaves was examed for the applicable possibility as the functional food. In this study, the changes in chemical composition of Panax ginseng leaves was examed by three methods as the hot-air dried(DRT), the aged tea(AGT) and the heat processed tea(HPT). The general composition of Panax ginseng leaves tea was shown as similar results in 3 different process methods. The level of the crude lipid and reducing sugar concentration were decreased slightly in HPT. The free sugar content of DRT was higher than the HPT and AGT. The existence of the higher content of free sugar composition in order are sucrose, fructose and glucose. The concentration of serine was the highest in the free amino acids, which were shown from 309.6 mg% to 336.6 mg%. The contents of free amino acid in Panax ginseng leaves made by DRT was higher than by AGT and HPT. The concentration of Ca was shown as the highest content among the minerals and was 2,115 mg%. The contents of minerals were existed in order of Ca, K, Mg, P, Na, Mn, Fe, Zn and Cu. But there were hardly any remarkable differences of mineral concentrations of Panax ginseng leaves tea made by different processing methods. The concentration of water soluble solid of Panax ginseng leaves tea processed by HPT was higher than by DRT and AGT. The concentration of ascorbic acid was shown the highest value of 424.4mg% in HPT. There was no differences in the fatty acid composition according to their processing methods. The concentration of palmitic acid was higher than that of other fatty acid. The order of fatty acid concentration were palmitic aicd, linoleic acid, linolenic acid, oleic acid and stearic acid, abundantly. As a conclusion, HPT was shown as the best process method for the production of Panax ginseng leaves tea.

• Korean Journal of Microbiology
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• v.43 no.1
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• pp.19-22
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• 2007

Acetohydroxyacid synthase (E.C.2.2.1.6., AHAS) is the enzyme that catalyses the first step in the synthesis of the branched-chain amino acids valine, leucine and isoleucine. The AHAS gene (TIGR access code HI2585) from Heamophilus influenzae was cloned into the bacterial expression vector pET-28a and expressed in the Escherichia coli strain BL21(DE3). The expressed enzyme was purified by $Ni^{2+}-charged$ HiTrap chelating HP column. The purified enzyme appears as a single band on SDS-PAGE with a molecular mass of about 63.9 kDa. The enzyme exhibits absolute dependence on the three cofactors FAD, $MgCl_{2}$ and thiamine diphosphate for activity. Specific activity of purified enzyme has 3.22 unit/mg and optimum activity in the pH 7.5 at $37^{\circ}C$. This enzyme activity has an effect on the buffer. When comparing the enzyme activity against the organic solvent, it followed in type and the difference it is but even from the aqueous solution where the organic solvent is included with the fact that the enzyme activity is maintained.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.330-336
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• 1995

The purpose of this study was to investigated the effect of the addition of the fruit and powder (0, 5, 10, 15, 20％) from the fruit of paper mulberry (Broussonetia kazinoki Siebold) on the tenderness and palatability of Jangchorim. When up to 20％ of the fruit of paper mulberry contributes to 6.2∼7.0％ decreasing rate in shear force while its powder, a 10.2∼18.4％ reduction rate. And according to the increasing of fruits of paper mulberry added, regardless of its types, cooking loss was somewhat decreased, redness of surface of cooked beef and free amino acid content extractes in the liquid part of Jangchorim was generally increased. Na, K, P, Ca, and Mg was so forth in quantity order. In sensory characteristics, the 15％ fruit of paper mulberry additive group and the 10％ additive group in the its powder type showed the most favorable response.

• Korean Journal of Soil Science and Fertilizer
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• v.23 no.3
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• pp.188-192
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• 1990

Sixteen amino acids in the hydrolysates of fulvic acid fraction from 7 plant materials were determined. Analyzed amino acids were aspartic acid, glutamie acid, arginine, histidine, lysine, glycine, alanine, valine, leucine, isoleusine, phenylalanine, tyrosine, serine, threonine, proline, and methionine. Four crop residues, wild grass cuttings and forest tree litters were put under investigation. 1. The content of amino acids in fulvic acid fractions extracted after 90 days of compositing ranged from 0.15% to 0.53% by dry weight. The highest value was found in the fulvic acids of wild grass cuttings and the lowest in those of wheat straw, being equivalent to 1/5-1/31 of those found in humic acids. 2. The group of neutral amino acids shared the largest portion followed by acidic and basic amino acids. 3. Arginine was not detected in fulvic acid fractions from well decomposed residues. 4. Aromatic amino acids, phenylalanine and tyrosine, were virtually absent in fulvic acid fractions. 5. Glycine, glutamic acid and aspartic acid were the 3 major amino acids contained in fulvic acids of well decomposed residues. With glutamic acid and aspartic acid excluded, the decreasing order of concentration of amino acids was roughly in parallel with the increasing order of molecular weight.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.398-403
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• 1996

To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji and taste properties after the 60 day fermentation were examined. The main free amino acids of 60 day fermented anchovy paste were valine, isoleucine, proline, alanine, lysine, glutamic acid and aspartic acid. Total amount of free amino acids was the highest in non koji anchovy paste wit 2,624.76mg%. Among the koji added samples, Asp. oryzae koji added on was the highest in the amount o free amino acids. Hypoxanthine accounted for 84.14~95.4% of total nucleotides and their related compounds; Asp. oryzae koji added anchovy paste was the highest in nucleotides other related. Citric acid and lactic acid accounted for 94.9~96.7% of total non-volatile organic acids; Asp. oryzae koji added sample was the highest in non-volatile organic acids with 287.93mg%. The Hunter a and b values gradually increased during the fermentation, but the L value decreased until day 30 or 40 and increased steadily after that. The a and b values were higher in the use of Asp. oryzae koji than in Bccillus sp. koji, but the L value was to the contrary. The Asp. oryzae koji added anchovy paste was good in the aspect of color and taste compared to others. In the aspect of odor, the anchovy paste using the mixture of Asp. oryzae and Bacillus sp. koji was the best. Overall aceptability of sensory evaluation was higher in the mixture of Asp. oryzae and Bacillus sp. koji tan in the others.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.599-607
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• 2015

Fermented-Rhus verniciflua (FRV) extract is increasingly used in fermented soy products, fermented vinegars, and certain alcoholic beverages. In this study, we investigated the effects of FRV extract on the physicochemical properties of doenjang (soybean paste). Addition of FRV extract to doenjang resulted in a 28.2-45.4% increase in the amino acid content and a 1.3- to 1.5-fold increase in the concentrations of glutamic acid, which imparts a savory flavor to doenjang. The concentration of biogenic amine (BA) of the sample containing the extract was 5.3-52.6% lower than that of the control. The major components of BA included tyramine (55.1-74.6%), followed by putrescine, spermidine, tryptamine, and cadaverine, in decreasing concentrations. The organic acid concentration of the sample containing the extract was 1.2-1.3-fold higher than that of the control. The total free sugar concentration was 163.4 mg/100 g in the control and 206.6-276.8 mg/100 g in the supplemented sample, showing a 1.3- to 1.9-fold increase as the addition of the extract.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.10
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• pp.1440-1444
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• 2005

To determine the effects of short-term dietary supplementation of branched-chain amino acids (BCAAs) during nursing (from 3 to 28 days of age) on plasma BCAA levels and subsequent growths in cattle, 12 nursing male Holstein calves, randomly assigned to control and treatment groups (n = 6 in each group), orally received a daily supplement of essential BCAAs (2 g/kg body weight/day; 1:1:1 of valine, leucine and isoleucine) or not. The plasma BCAA levels increased linearly after the administration. During the treatment period, average daily gain (ADG) was lower in the treatment group (0.43${\pm}$0.07 kg/day) than the controls (0.71${\pm}$0.07 kg/day, p<0.05). However, at 2 months of age, ADG was significantly higher in the BCAA-treated group (1.16${\pm}$0.26 kg/day vs. 0.51${\pm}$0.06 kg/day, p<0.05). Furthermore, at age 8, 9 and 10 month, ADG in the treated group (1.35${\pm}$0.23, 1.46${\pm}$0.07 and 1.60${\pm}$0.16 kg/day, respectively) showed a linear increase and was significantly higher than that in the control group (0.88${\pm}$0.14, 0.70${\pm}$0.21 and 1.11${\pm}$0.11 kg/kg, respectively, p<0.05). Overall, ADG was 15.6% higher in the treatment group (1.26${\pm}$0.05 kg vs. 1.09${\pm}$0.04 kg; p<0.05). The final body weight at slaughter was 14.8% higher in the treatment group (759.5${\pm}$17.7 kg vs. 661.7${\pm}$21.2 kg, p<0.01). Thus, the supplementation of BCAAs during nursing improves ADG and carcass weight in cattle and is a useful husbandry technique for beef cattle.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.6
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• pp.928-939
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• 2003

A study was carried out to determine the effect of de-hulling on apparent and true ileal amino acids digestibility of soybean meals for growing pigs. Twenty barrows (Duroc${\times}$Large white${\times}$Longer white) were fitted with a simple T-cannula at the distal ilium. Digestibility of 20 experimental diets was determined, nine of them were de-hulled soybean meal diets, and nine of them were regular soybean meal diets and two low protein casein diets for determination of endogenous amino acid correction for true digestibility determination. A TEX>$5<{\times}5<$ Latin Squares Design was adopted in this trail. The results showed that de-hulling increased apparent ileal digestibility of isoleucine, threonine, aspartic, tyrosine and indispensable and dispensable amino acid (p<0.05) in soybean meals. Furthermore, dehulling is also increased apparent digestibility of arginine, leucine, lysine, phenylalanine, alanine, glutamic acid, serine and gross amino acids (p<0.01). However, there were no significant differences found for histidine, methionine, tryptophan, cystine and glycine (p>0.05). Similar responses were found for true ileal digestibility. In three dehulled and non-dehulled pairs soybean meals from the same respective sources, de-hulling increased apparent digestibility of lysine, methionine, threonine and cystine 1.42%, 2.06%, 2.18% and 1.40% respectively. True digestibility of lysine, methionine, threonine and cystine was increased 1.65%, 1.94%, 2.30% and 1.82% respectively. A prediction equation for true ileal amino acid digestibility (including lysine and arginine) was established by multivariate linear regression. The independent variables included relevant amino acid, organic matter, crude protein, ether extract and nitrogen free extract. The coefficient R2 values of lysine and agrinine were 0.596 and 0.531 respectively. According to the crude protein content, a prediction equation for lysine and arginine content in soybean meal was also established by single linear regression. The coefficient $R^2$ values of lysine and agrinine were 0.636 and 0.636 respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.2
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• pp.232-236
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• 2008

This experiment was performed to investigate the effects of two energy levels and four lysine:digestible energy (DE) ratios on the apparent digestibility of nutrients in finishing pigs. The experiment was conducted using a $2{\times}4$ randomized complete block (RCB) design with three replicates. Twenty-four cross-bred finishing barrows ((Landrace${\times}$Yorkshire)${\times}$Duroc) with an average body weight of $64.2{\pm}0.69kg$ were assigned to one of eight treatments. Each barrow was placed in an individual metabolism crate and dietary treatment and water was provided ad libitum. Diets were designed to contain lysine:ME ratios of 1.5, 1.8, 2.1 and 2.4 g/Mcal at 3.35 and 3.6 Mcal/kg of diet in a $4{\times}2$ factorial arrangement. Dry matter (DM), ash, Ca and P digestibility were not affected by energy density or lysine:DE ratios. Crude fat digestibility increased as the energy density increased from 3.35 to 3.6 Mcal of DE/kg. Increasing the lysine:DE ratio also increased crude protein digestibility. There were no interactions between energy density and lysine:DE ratio in terms of nutrient digestibility. Nitrogen excretion via feces was not affected by energy density and lysine:DE ratio, while nitrogen excretion via urine was significantly affected by energy density and lysine:DE ratio. The apparent digestibility of all amino acids except for isoluecine, arginine and aspartic acid as well as average values of essential amino (EAA), non-essential amino acids (NEAA) and total amino acid digestibility (p>0.05) were not affected by energy density. The apparent digestibility of all amino acids except for leucine, proline, alanine and tyrosine, NEAA and total amino acid digestibility were significantly affected by lysine: DE ratio (p<0.05). Interactive effects of energy and lysine:DE ratio also significantly affected amino acid digestibility except for isoleucine, alanine, cystine, leucine, phenylalanine, glutamine and proline (p<0.05). In conclusion, these results suggest that maintaining the appropriate lysine:DE ratio becomes more important as the energy density of the diet increases. Consequently, increasing the lysine:DE ratio can result in increased crude protein digestibility and urinary nitrogen excretion, although apparent protein digestibility and nitrogen excretion were not affected by energy density Furthermore, increasing the lysine:DE ratio also increased the apparent digestibility of essential amino acids, except for leucine, regardless of energy density. The optimum lysine:DE ratio for maximum essential amino acid digestibility of the $64.2{\pm}0.69kg$ pig is approximately 2.4 g of lysine/Mcal of DE.