• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.751-756
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• 2015

Sodium chloride is known to contribute to the quality and safety of foods. However, there is an increasing interest in reducing the sodium content in foodstuffs, owing to health-related concerns related to its overconsumption. Therefore, the possible use of enzymatically hydrolyzed anchovy protein (eHAP) in enhancing the intensity of the salty taste in model broth was investigated in this study. The sodium chloride content of eHAP was 67.7 g/L. The lightness (L) and yellowness (b) of the model broth increased with increasing eHAP concentration. Additionally, the perceived intensity of the salty taste of eHAP solutions increased with increasing amounts of eHAP at a given NaCl concentration in the model broth. The intensity of the salty taste was enhanced by 0.37-35.58% as eHAP was added. The results suggest that it may be possible to reduce the sodium chloride content in foods by enhancing the salty taste with eHAP.

• Journal of Life Science
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• v.18 no.7
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• pp.980-985
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• 2008

This study was carried out to develope an alcoholic drink by fermentation of onion extract using Saccharomyces cerevisiae. The optimal conditions for ethanol production were obtained by standing culture at $25^{\circ}C$ for 5 days with 5% inoculum volume. At the results by flask culture, the growth curve of used S. cerevisiae reached to the stantionary phase at 48 hr and the death phase at 90 hr, whereas ethanol production reached maximum at 114 hr. Under the above conditions, a large scale production was carried out. A standing culture in 5 l fermenter showed the similar results to its flask culture, but progressed 24 hr rapidly more than that of the flask culture. A fed-batch culture was performed by addition of the onionic medium supplemented with 10% (v/v) sucrose after 72 hr from the fermenting start. The fed-batch culture could prevent S. cerevisiae from entering into the death phase and maintain constant level of alcohol production. A continuous culture was able to carry out by adding per every 24 hr the onionic medium supplemented with 10% (v/v) sucrose after 72 hr from the fermenting start. Although S. cerevisiae used showed a little decreased growth, alcohol production maintained roughly the constant level at the maximum yield. To enhance the quality of this alcoholic drink, $2-O-{\alpha}-D-glucopyranosyl$ L-ascorbic acid (AA-2G) was supplemented into the onion extract of the substrate for fermentation. As resulted at this study, this alcoholic drink containing AA-2G should be used as a functional fermented alcohol drink strengthened with vitamin C.

• The Korean Journal of Physiology and Pharmacology
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• v.22 no.4
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• pp.409-417
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• 2018

Pre-eclampsia (PE) is a pregnancy disorder that is characterised by severe hypertension and increased risks of foetal and maternal mortality. The aetiology of PE not completely understood; however, maternal nutrition and oxidative stress play important roles in the development of hypertension. The treatment options for PE are currently limited to anti-hypertensive drugs. Punicalagin, a polyphenol present in pomegranate juice, has a range of bioactive properties. The effects of supplementation with punicalagin on angiogenesis and oxidative stress in pregnant rats with induced hypertension were investigated. The pregnant rats were randomly divided into five experimental groups (n=12 per group). Hypertension was induced using an oral dose of NG-nitro-L-arginine methyl ester (L-NAME, 50 mg/kg/day) on days 14-19 of pregnancy. Punicalagin (25, 50 or 100 mg/kg) was given orally on days 14-21 of pregnancy. Punicalagin treatment at the tested doses significantly reduced diastolic, systolic, and mean arterial blood pressure in L-NAME treated rats from day 14. Punicalagin also restored angiogenic balance by increasing the expression of vascular endothelial growth factor and downregulating vascular endothelial growth factor receptor-1/fms-like tyrosine kinase-1. Punicalagin, significantly increased the placental nitric oxide levels as compared to PE group. The increased levels of oxidative stress in rats with PE were markedly decreased by treatment with punicalagin. Punicalagin at the tested doses markedly (p<0.05) enhanced the placental antioxidant capacity in L-NAME-treated rats. The raised catalase activity observed following L-NAME induction was significantly (p<0.05) and restored to normal activity levels in punicalagin treatment. Further, 100 mg dose of punicalagin exhibited higher protective effects as compared to lower doses of 25 and 50 mg. This study shows that supplementation with punicalagin decreased blood pressure and oxidative stress and restored angiogenic balance in pregnant rats with induced PE.

• Journal of Life Science
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• v.20 no.1
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• pp.40-48
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• 2010

This study was carried out to investigate the physicochemical and functional properties of Yacon (Polymnia Sonchifolia) powder. The proximate composition of Yacon powder as a dry matter basis was 3.53% moisture content, 1.13% crude protein, 0.40% crude fat, 0.79% crude ash, 1.63% dietary fiber and 92.52% carbohydrate. The major free sugars were identified as fructose and glucose. Analysing total amino acids, 18 kinds of components were isolated from Yacon powder. The essential amino acid contained in Yacon powder accounted for 28.40% of total amino acid, while the non-essential amino acid accounted for 73.61%. Analysing total fatty acids, only 2 kinds - palmitic acid and lauric acid - were detected. Oxalic acid was the major organic acid. The contents of vitamin A, vitamin C and vitamin E were 0.057 mg%, 0.670 mg% and 0.001 mg%, respectively. The mineral contents of Yacon powder were in the order of Zn

• Yonsei Medical Journal
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• v.59 no.9
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• pp.1138-1142
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• 2018

This study aimed to analyze the impact of sleep deprivation (SD) on cardiac, hemodynamic, and endothelial parameters and to determine whether these are sustained with increased periods of SD. The study included 60 healthy men (mean: age $31.2{\pm}6.3years$; body mass index $24.6{\pm}2.6kg/m^2$). Hemodynamic parameters, parameters of myocardial contractility, spectral analysis of heart rate (HR) and blood pressure (BP) variability, and the sensitivity of arterial baroreflex function were evaluated. Biochemical tests were performed to assess L-arginine (L-Arg) and asymmetric dimethylarginine (ADMA) levels in reflection of endothelial nitric oxide synthase ability. Measurements of cardiovascular system parameters were obtained at 9 a.m. (baseline) on the first day of the study and 9 a.m. (24-h SD), 1 p.m. (28-h SD), and 5 p.m. (32-h SD) on the second day. Blood samples for evaluating biochemical parameters were obtained at baseline and after 24-h SD. ANOVA Friedman's test revealed a significant effect for time in relation to HR (${\chi}^2=26.04$, df=5, p=0.000), systolic BP (${\chi}^2=35.98$, df=5, p=0.000), diastolic BP (${\chi}^2=18.01$, df=5, p=0.003), and mean BP (${\chi}^2=28.32$, df=5, p=0.000). L-Arg and ADMA levels changed from $78.2{\pm}12.9$ and $0.3{\pm}0.1$ at baseline to $68.8{\pm}10.2$ and $0.4{\pm}0.1$ after 24-hr SD, respectively (p=0.001, p=0.004). SD in healthy men is associated with increases in BP, which appear to occur after 24 hours of SD and are maintained over increasing periods of SD. The observed hemodynamic changes may have resulted due to disordered vascular endothelial function, as reflected in alterations in L-Arg and ADMA levels.

• Korean Journal of Agricultural Science
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• v.8 no.2
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• pp.231-237
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• 1981

In order to obtain the basical data for utilization of protein in hazel nut, protein was extracted from defatted hazel nut meal with salt solutions and alkaline solutions, and precipitated by adjusting pH of extract to 5.5 or addition of organic solvents. Amino acid composition of the isolated protein and defatted hazel nut meal were analyzed, protein isolates were identified by polyacrylamide gel electrophoresis. The results summarized were as follows. 1. Defatted hazel nut showed highly nutritional value as the content of 'protein was 53.6%. 2. Extractabilities of salt-soluble protein treated with 2.5M $MgCl_2$, and 1M NaCl(pH 11.0) were 53.0%, 31.5%, respectively 3. Protein in hazel nut were contained 53% of salt-soluble globulin, 14% of water-soluble albumin, 29.5% of glutelin based on solubility. 4. At pH 5.5, 85% of the extracted protein was precipitated, and about 90% of the extracted protein was separated by addition of organic solvents such as acetone and ethanol at 60-70% concentration. 5. Proteins extracted from defatted hazel nut with water and 0.027N NaOH showed 3 and 6 hands by polyacrylamide gel electrophoresis, respectively. 6. Amino acids of defatted hazel nut and protein isolate were chiefly composed of glutamic acid, arginine and aspartic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.3
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• pp.252-255
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• 1999

The quality characteristics of the Korean traditional salt-fermented fish sauces, the traditional anchovy sauce (TAS) and the sandlance sauce(TKS) were evaluated comparing to the commercial anchovy sauce (CAS) and sandlance sauce (CKS). The acidity was higher in TKS than in TAS, whereas the contents of VBN, total-N and amino-N were higher levels in TAS. In color values, L and b values in TAS were generally higher than those in TKS, whereas a and ${\Delta}E$ values were higher in TKS. The contents of total free amino acids in TAS and TKS were $12.40\;g\%$ (w/v) and $9.549 g\%$ (w/v), respectively. The contents or six amino acids, alanine, glutamic acid, leucine, isoleucine, valine and Iysine were higher in TAS, whereas the contents of arginine, glutamic acid, leucine, alanine and valine were higher in TKS. Nucleotides such as IMP and hypoxanthine were principal components in both TAS and TKS. The nitrogen related compounds, TMAO, TMA and total creatinine were determined to be $108.8\;mg\%$ (w/v), $60.5\;mg\%$ (w/v), $62.4\;mg\%$ (w/v) in TAS, and those in TKS were $60.1\;mg\%$ (w/v), $24.1\;mg\%$ (w/v), $67.6\;mg\%$ (w/v), respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.666-673
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• 2012

The effects of bamboo salt on quality of traditional Jeju fermented fish, $Jari-Jeot$ were investigated. Bamboo salt suppressed the activity of microorganism more effectively than salt. pH of $Jari-Jeot$ prepared with both of salt and bamboo salt increased gradually during storage. During fermentation there were little changes in color between salt and bamboo salt fermented $Jari-Jeot$. Salinity did not show obvious differences between samples. Water content increased in salt and bamboo salt fermented $Jari-Jeot$ due to the decrease of salinity. Hypoxanthine was the major component of ATP-related compounds in both salt and bamboo salt fermented $Jari-Jeot$. In $Jari-Jeot$ fermented with salt or bamboo salt, lysine, glutamic acid, proline, alanine, leucine, isoleucine, arginine and histidine were dominant amino acids which marked 69%~74% of total free amino acids, while trace amounts of taurine were detected.

• Food Science and Preservation
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• v.12 no.2
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• pp.161-165
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• 2005

The content of general components such as moisture, crude ash, protein and crude fat were not different among the samples, but the content of crude protein in the fresh garlic was higher (in fresh garlic) than that of heat-treated garlic. Eighteen amino acids were analysed from the fresh garlic. The content of arginine was the highest in the fresh garlic. The amount of free amino acids was less than that of total amino acids, but their compositions were similar. Among minerals, the content of K was much higher than those of Mg, Ca and Na. The volatile compounds from the garlic extracts were identified by GC/MS. The composition of diallyl disulfides was very high among the volatile compounds, which were decreased in heat-treated ones.

• Microbiology and Biotechnology Letters
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• v.11 no.3
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• pp.175-180
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• 1983

Thialysine significantly inhibited the growth of wild type strain Gondida utilis NCYC-359. In the absence of thialysine, the culture reached stationary phase after 24hr, however, in the presence of 0.5% thialysine, the culture reached stationary phase after 40hr, respectively. Effect of amino acid or vitamin was investigated on recovery of the growth of wild type strain from thialysine inhibition. Glycine, methionine, arginine and tryptophan recovered growth inhibition by thialyslne to some extent. However, vitamins were inert. Especially, lysine at one eighth concentration of thialysine recovered almost fully the growth inhibition. Thialysine resistant mutants were induced from the parent strain of Condida utilis NCYC-359 by NTG treatment. Colonies of thialysine resistant mutants were obtained on agar minimal medium supplemented with 0.1-0.5% thialysine. The frequency of thialysine resistant mutants induced by the first mutation was the highest at 0.1% The wild strain produced no appreciable lysine extracellularly. However, almost thialysine resistant mutants excreted appreciably. Lysine excretion increased after repeated mutation. Finally, of the thialysine resistant mutants induced by NTG, Condida utilis TRN-4006 was obtained. This strain excreted lysine (400$\mu\textrm{g}$/$m\ell$) into the medium with a concomitant decrease of lysine in the intracellular pool.