• Food Science and Preservation
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• v.5 no.1
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• pp.57-63
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• 1998

To furnish basic data about the utilization of Korean loquat as flood, this experiment was conducted. Nutritional components in leaves, fruit excluded seed, flesh and seed of Korean loquat were analyzed as follows : moisture 48.7%, 87.8%, 88.3% and 59.5% ; total sugar 1.57%, 7.21%, 7.36% and 2.41% ; crude protein 5.23%, 1.61%, 1.44% and 4.31% in each portion, respectively. The highest mineral contents of loquat leaves, fruit excluded seed, flesh and seed were Ca 2,458ppm, K 661ppm, 654ppm and 1,528ppm, and water soluble vitamins such as ascorbic acid, thiamin and pyridoxine were confirmed in different pares of Korean loquat, the contents of those were high thiamin 5.86mg% in leaves and ascorbic acid 1.l0mg%, 1.26mg% and 4.90mg% in fruit excluded seed flesh and seed, respectively. The contents of free sugars were high sucrose 0.87%, glucose 0.62%, 0.6475 and rhamnose 0.20%, and major organic acid were detected oxalic acid 1,693.70mg%, malic acid 201.70mg%, 207.60mg% and citric acid 55.70mg% in each portion, respectively. Free amino acid were identified 21, 14, 14 and 16 kinds of leaves, fruit excluded seed, flesh and seed, respectively and their contents in each portion were highest glutamic acid 280.22mg%, proline 35.l0mg%, glutamic acid 56.96mg% and sarcosine 230.24mg%, respectively. Volatile components were identified 25 and 11 kinds of leaves and flesh and their contents were highest d-nerolidol 28.70ppm, hexadecanoic acid 16.67ppm, respectively.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.235-235
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• 2017

Chromium (Cr) toxicity is hazardous to the seed germination, growth, and development of plants. ${\gamma}$-Aminobutyric acid (GABA) is a non-protein amino acid and is involved in stress tolerance in plants. To investigate the effects of GABA in alleviating Cr toxicity, we treated eight-d-old mustard (Brassica juncea L.) seedlings with Cr (0.15 mM and 0.3 mM $K_2CrO_4$, 5 days) alone and in combination with GABA ($125{\mu}M$) in a semi-hydroponic medium. The roots and shoots of the seedlings accumulated Cr in a dose-dependent manner, which led to an increase in oxidative damage [lipid peroxidation; hydrogen peroxide ($H_2O_2$) content; superoxide ($O{_2}^{{\cdot}-}$) generation; lipoxygenase (LOX) activity], MG content, and disrupted antioxidant defense and glyoxalase systems. Chromium stress also reduced growth, leaf relative water content (RWC), and chlorophyll (chl) content but increased phytochelatin (PC) and proline (Pro) content. Furthermore, supplementing the Cr-treated seedlings with GABA reduced Cr uptake and upregulated the non-enzymatic antioxidants (ascorbate, AsA; glutathione, GSH) and the activities of the enzymatic antioxidants including ascorbate peroxidase (APX), monodehydroascorbate reductase (MDHAR), dehydroascorbate reductase (DHAR), glutathione reductase (GR), glutathione peroxidase (GPX), superoxide dismutase (SOD), catalase (CAT), glyoxalase I (Gly I), and glyoxalase II (Gly II), and finally reduced oxidative damage. Adding GABA also increased leaf RWC and chl content, decreased Pro and PC content, and restored plant growth. These findings shed light on the effect of GABA in improving the physiological mechanisms of mustard seedlings in response to Cr stress.

• Journal of Nutrition and Health
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• v.8 no.1
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• pp.47-59
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• 1975

Free amino acids in extracts and total amino acids in hydrolysates of eleven species of edible mushrooms were analyzed by amino acid autoanalyzer (Technicon PNC-1 Type). All these 11 species of mushroom can be repesented for convenience sake as follows. S-1; Agaricus campestris Fr. S-2: Agaricus campestris S-3; Pholiota nameko(I. Ito) S. Ito et Imai S-4; Auricularia auricula-judae(Fr.) $Qu{\acute{e}}l$ S-5; Tremella fuciformis Berk. S-6; Tricholoma matsutake(S. Ito et Imai) Sing. S-7; Pleurotus ostreatus Fr. $Qu{\acute{e}}l$ S-8; Lentinus edodes Berk Sing. S-9; Ramaria botrytis (Pers.) Ricken S-10; Coprinus comatus(Fr.) S.F, Gray S-11; Gyrophora esculenta The results obtained from this study are as follows. 1) 17 kinds of amino acid, including 7 kinds of essential amino acid in human nutrition except tryptophan were identified and quantified. 2) Of all free amino acids contained in mushrooms, glutamic acid is the richest, and then comes Ala, Thr, Pro and Lys in that order. There were no found Cys'and His in S-9;His in S-1; Met and Arg in S-11; Cys and Met in S-5;Pro, Cys, Met, Lys and Arg in S-4. Of all total amino acids which are closely related with nutritional valuation, glutamic acid is the richest, and then comes Asp, Ala, Arg, Leu, Thr, Gly in that order. Especially S-1 and S-2 contain high quantity $o{\acute{i}}$ proline in both free and total amino acids. 3) Cotents of ammonia in extracts of mushrooms in decreasing order in S-1, S-10, S-8, S-2, S-7, S-6, and S-2, S-6, S-8, S-9, S-1 in hydrolysates of mushrooms. 4) Gross Contents of free amino acid in extracts is high in decreasing order in S-10, S-1, S-7, S-6, S-8, and total amino acid in hydrolysates is high in S-10, S-2, S-2, S-8, S-1, S-9, S-6. 5) Besides 17 kinds of amino acid, 5 kinds of unknown amino acid are found in extracts and hydrolysates.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.5
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• pp.391-399
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• 2010

This study was conducted to improve the antioxidative activity of instant noodles containing enzymatic extracts from Ecklonia cava (EEC). EEC has relatively better antioxidative activity than extracts from other indigenous plants in Jeju Island. The EEC (2.5 mg/mL) had 82.5% for the hydroxy radical, 78.4% for the DPPH radical, and 64.9% for the superoxide anion radical scavenging activities, and 65.2% for the cell viability (100 ${\mu}g/mL$). According to the texture of the dough, the DPPH free radical scavenging of uncooked instant noodles, sensory evaluation of cooked instant noodles, and turbidity of the cooking drip, the optimal EEC concentration was 1.8% for the instant noodles. The major amino acids in the instant noodles with EEC were glutamic acid (24.2%), proline (10.2%), valine (10.0%), and isoleucine (12.3%). The zinc and iron in the instant noodles were enhanced by adding 1.5-1.8% EEC. The antioxidant activity of instant noodles with EEC was 75.4% for the hydroxy radical, 74.1% for the DPPH radical, and 51.2 % for the superoxide anion radical scavenging activities.

• The Korean Journal of Physiology and Pharmacology
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• v.19 no.4
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• pp.319-325
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• 2015

Among solute carrier proteins, the organic anion transporters (OATs) play an important role for the elimination or reabsorption of endogenous and exogenous negatively charged anionic compounds. Among OATs, SLC22A9 (hOAT7) transports estrone sulfate with high affinity. The net decrease of estrogen, especially in post-menopausal women induces rapid bone loss. The present study was performed to search the SNP within exon regions of SLC22A9 in Korean females with osteoporosis. Fifty healthy controls and 50 osteoporosis patients were screened for the genetic polymorphism in the coding region of SLC22A9 using GC-clamped PCR and denaturing gradient gel electrophoresis (DGGE). Six SNPs were found on the SLC22A9 gene from Korean women with/without osteoporosis. The SNPs were located as follows: two SNPs in the osteoporosis group (A645G and T1277C), three SNPs in the control group (G1449T, C1467T and C1487T) and one SNP in both the osteoporosis and control groups (G767A). The G767A, T1277C and C1487T SNPs result in an amino acid substitution, from synonymous vs nonsynonymous substitution arginine to glutamine (R256Q), phenylalanine to serine (F426S) and proline to leucine (P496L), respectively. The Km values and Vmax of the wild type, R256Q, P496L and F426S were 8.84, 8.87, 9.83 and $12.74{\mu}M$, and 1.97, 1.96, 2.06 and 1.55 pmol/oocyte/h, respectively. The present study demonstrates that the SLC22A9 variant F426S is causing inter-individual variation that is leading to the differences in transport of the steroid sulfate conjugate (estrone sulfate) and, therefore this could be used as a marker for certain disease including osteoporosis.

• Food Science and Preservation
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• v.21 no.6
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• pp.908-916
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• 2014

This study was conducted to investigate the effects of varying the amount of water added on the characteristics of mash fermented using modified Nuruk for distilled-Soju production. As the amount of water added to the mash increased from 120 to 300%, the pH dropped from 4.6 to 4.2, resulting in reductions in the acidity from 6.0 to 5.2, in the amino acid level from 6.0 to 4.2, and in the soluble-solid content from 18.4 to $7.4^{\circ}Brix$. The alcohol concentration of the mash was highest at 17.6%, when 150% water was added, while the alcohol yield showed water-content-dependent increases of 59.7, 74.5, 80.8, 82.8, 89.4, and 90.6% with 120, 150, 180, 200, 250, and 300% water added, respectively. The values of the organic-acid content in the mash were 207.85, 222.38, 222.06, 204.56, 194.34, and 204.34 mg/100 mL, showing the highest values when 150 and 180% water was added. The total amino-acid content showed water-content-dependent decreases at 474.60, 317.32, 241.89, 244.51, 189.00, and 208.12 mg/100 mL, with arginine, alanine, glutamic acid, glycine, isoleucine, leucine, lysine, phenylalanine, proline, serine, tyrosine, and valine as the major components. The concentrations of isobutanol, isoamyl alcohol, 1-propanol, and 2-phenylalcohol were 154.88~182.62, 320.59~394.47, 91.50~170.91, and 108.93~144.26 ppm, respectively, while ethyl acetate, acetaldehyde, furfural, and butyric acid were also detected.

• Food Science and Preservation
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• v.24 no.5
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• pp.680-687
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• 2017

This study investigated acetic acid fermentation properties and antioxidant activity of vinegar by addition of lemon grass to develop high quality vinegar by using lemongreass. Traditional brown rice wine contained 5% lemongrass powder and had an alcohol content of 7.2%. The wine was fermented by Acetobacter. sp. RIC-V and made into lemongrass vinegar (LV). The pH and total acidity of the LV were 3.13% and 7.21%, respectively. Fructose was detected whereas glucose, sucrose, and maltose were not detected. Among organic acids, acetic acid was highest at 3658.6 mg%; trace amounts of lactic acid, citric acid, malic acid, tartaric acid, and oxalic aicd were detected. Of the 17 free amino acids, glutamic acid, histidine, alanine, and proline were mainly detected. To conduct total polyphenol content and ABTS radical scavenging activity, 3% and 5% lemongrass powder (P3LV, P5LV) and 1%, 2%, and 3% of lemongrass extract (E1LV, E2LV, E3LV) were added to LV, respectively. Total phenolics increased as the added lemongrass powder and extract increased. Total phenolics were 490.9, 559.4, and $895.7{\mu}g$ gallic acid equivalents/mL in brown rice vinegar, LV, P5LV. ABTS radical scavenging activities were 43.2%, 58.0%, and 91.0% in brown rice vinegar, LV, P5LV, respectively. These results show that lemongrass vinegar has considerable potential as a high quality functional vinegar with antioxidative effects.

• Korean journal of applied entomology
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• v.59 no.3
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• pp.265-275
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• 2020

In this study, we analyzed the nutritional ingredients of drone pupae (16^th to 20^th instar old) to evaluate the value of bee products and provide basic data for product diversification, and the extracts prepared using these pupae were tested for physiological activity. According to the analysis of the general ingredients of the freeze-dried powder of these bee pupae, the moisture, crude protein, crude fat, and crude ash was 1.69 ± 0.07%, 48.52 ± 0.20%, 23.41 ± 0.14%, and 4.05 ± 0.02%, respectively. Vitamin C and vitamin E were 14.92 ± 0.52 mg/100 g and 6.06 ± 0.11 mg α-TE/100 g, respectively. Regarding minerals, the highest content of K (1349.13 ± 34.57 mg/100 g) and P (1323.55 ± 43.85 mg/100 g) was observed and Ca and Fe were 55.43 ± 1.51 mg/100 g and 5.49 ± 0.19 mg/100 g, respectively. The fatty acids of the water extracted freeze-dried pupae powder accounted for approximately 59.62 of saturated fatty acids and 40.38 of unsaturated fatty acids, and high-quality fatty acids such as palmitic acid (C16:0) was 35.49 ± 0.08 and oleic acid (C18:1, n-9) was 35.91 ± 0.22 (g/100 g total fatty acids). The total amino acid content was 38.99 ± 2.63 g/100 g and the free amino acid was a total of 5129.04 mg/100 g, of which 1257.68 mg/100 g was proline and 759.12 mg/100 g glutamic acid. The DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity of the drone pupae extract showed values of 0.8 for distilled water extract, 3.2 for 50% EtOH extract, 6.4 for 70% EtOH extract, and approximately 90% for 32 ㎍/mL for 100% EtOH extract. These results suggest that the main compound contributing to the antioxidant activity is a polar compound, and it is highly likely to be a low-molecular protein or a free amino acid. In conclusion, the honey bee drone pupa is excellent as a food resource and can be utilized as a new functional material for food and functional food.

• Korean Journal of Soil Science and Fertilizer
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• v.27 no.2
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• pp.136-146
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• 1994

To research the effect of chemotaxis of Rhizobia toward the root exudate on nitrogen fixing ability in soybean Rhizobia symbiosis system. Root exudate from seedlings of Glycine max. L was collected aseptic conditions. B. japonicum KCTC 2422 induced the formation of symbiotic nitrogen fixing nodules on the root of soybean plant and possessed motility and chemotaxis toward the 2mM proline. LPN-100 mutant was $Nod^-$, $Che^+$, and LPN-101 was $Che^-$, $Nod^+$ strains. Physiological properties of mutants were similar to parent strain. The crude root exudate was tested for its chemotactic ability using the capillary tube method. Chemotactic responses of RCR 3407 toward crude root exudate were 2.2, 2.6, 2.9, those of KCTC 2422 were 2.3, 2.9, 3.0, respectively. The crude root exudate was fractionated into neutral, cationic and anionic fractions. Chemotactic responses of KCTC 2422 was least with anionic fraction, most with neutral and intermediate with cationic fraction. B. japonicum KCTC 2422 was attracted by carbohydrates, amino acids and carboxylic acid. Carbohydrates and amino acids were good chemoattractants and carboxylic acids were intermediate chemoattractants. The peak concentration was $10^{-3}M$ for ribose, glucose, glutamine, aspartic acid and carboxylic acids, with exception of xylose, arabinose, tryptophan, which elicited maximum responses at $10^{-4}M$. The formation of nodules and nitrogenase activity of soybean inoculated with KCTC 2422 was determined in 7days after inoculation, and those of LPN-101 was detected in 15days after inoculation, but LPN-100 didn't form of nodules in soybean plants.

• Journal of The Korean Society of Grassland and Forage Science
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• v.23 no.2
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• pp.95-100
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• 2003

The alfalfa (Medicago sativa L.) callus was induced from seeds on SH medium contained $3\;mg/{\ell}$ of 2,4-D. Several regenerated alfalfa plants and many shoots were obtained by procedure of Kim et al. (1999); 1) incubation for 28~30 days on SH medium added $5\;mg/{\ell}$ of NAA and $2\;mg/{\ell}$ of Kinetin, 2) incubation for 3~5 days on SH medium added $11\;mg/{\ell}$ of 2,4-D and $1\;mg/{\ell}$ of kinetin. 3) incubation for 21~25 days on SH medium added $1.6\;g/{\ell}$ of ammonium sulfate and $5.75\;g/{\ell}$ of proline. To increase of root induction ratio on plant regeneration process of alfalfa, root induction ratio was examined on 8 kinds of medium, containing different amount of hormone and SH salt. Root induction ratio was higher on SH medium contained IBA than SH basal medium. In case 1.5 mg of IBA was added in SH medium, root induction ratio was the highest to 56.0% in this study. On the other hand, root induction ratio was higher on SH medium diminished SH salt amount to half volume and addition of IBA makes high root induction ratio, too. Thus, we conclude that the medium for root induction of alfalfa may be added $1.5\;mg/{\ell}$ of IBA and diminished SH salt amount to half volume.