• Korean Journal of Agricultural Science
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• v.42 no.1
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• pp.1-5
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• 2015

Drought is one of the major abiotic constraints limiting quantity and quality of rice grain. In order to elucidate the effects of drought on chemical compositions of rice grain, seedlings were cultivated in a rainout shelter controlled with well-watered or water-deficit conditions. After harvesting, the key components including proximates, amino acids, fatty acids, minerals, and vitamins of rice grains were analyzed. Drought stress increased the amounts of methionine, phenylalanine, linoleic acid, linolenic acid, calcium, potassium, vitamin B1, and vitamin E in rice grains, whereas it decreased the contents of lignoceric acid. Particularly, drought stress caused a marked increase in vitamin E content. These results indicate drought significantly influence the chemical compositions of rice grains.

• Microbiology and Biotechnology Letters
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• v.5 no.4
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• pp.167-169
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• 1977

Cellulosic single cell proteins produced from rice straw by three strains of cellulolytic bacteria were analysed for their composition and for their amino acid patterns. It was showed that they contains 52.2∼70.3％ of crude Protein, 11.6∼13.9％ of crude fat and 11.5∼18.1％ of ash. The sulphur containing amino acids and threonine were analysed to be the limiting amino acid in the cellulosic SCP. The protein scores were calculated as 80.0 for Cellulomonas flavigena KIST 321, 78.00 for Cellulomonas fimi and 61.8 for Cellulomonas aurogena KIST 11. The nutritional value of the cellulosic SCP is discussed from the results.

• YAKHAK HOEJI
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• v.53 no.2
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• pp.74-77
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• 2009

Food deprivation decreases hepatic glutathione (GSH) levels, which is ascribed to alterations in availability of hepatic cysteine, a rate limiting factor for the GSH synthesis. The present study examines the effects of food deprivation on hepatic metabolism of sulfur amino acid in male rats. In rats fasted for 24 or 48 hours, hepatic GSH levels were decreased from $6.70{\pm}0.16{\mu}mol/g$ liver to $4.02{\pm}0.20$ or $4.06{\pm}0.07{\mu}mol/g$ liver, respectively. Hepatic S-adenosylmethionine levels were also decreased in fasted rats, but S-adenosylhomocysteine levels were increased. Hepatic methionine levels were not changed by food deprivation for 48 hours. On the other hand, hepatic cysteine or taurine levels were increased from $106.2{\pm}4.1$ to $130.0{\pm}2.7$ nmol/g liver or from $2.45{\pm}0.43$ to $5.07{\pm}0.78{\mu}mol/g$ liver, respectively, in 48-hour fasted rats. Activity of cystathionine beta-synthase catalyzed homocysteine to cystathionine, was markedly decreased, but activity of betaine homocysteine methyltransferase was increased in fasted rats, indicating that methylation of homocysteine to methionine is activated. Also activity of cysteine dioxygenase, involved in taurine synthesis, was increased. These results suggested that hepatic methionine levels were maintained in rats fasted for 48 hours through increase in homocysteine methylation, and hepatic GSH may serve as a cysteine supplier reservoir in fasting state.

• Applied Biological Chemistry
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• v.30 no.2
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• pp.141-146
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• 1987

Chemical compositions of Japonica and J/Indica brown rices were compared. No significant differences were noted for amino acid composition of brown rice among varieties. The first and second limiting amino acids of brown rice were lysine and isoleucine, respectively. The major fatty acids of brown rice were palmitic, oleic and linoleic acid, which comprised of 96% of total fatty acid. The contents of saturated fatty acids were lower in Japonica varieties. The average value of calcium over phosphorus was 0.052.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.126-130
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• 1994

This study was to investigate the amount of protein and essential amino acid in 19 fast-foods. fast-food samples were freeze dried, then assayed for protein and eight essential amino acids by Kjeldahl and amino acid autoanalyzer method. A.S.(amino acid score) based on FAO/WHO(1973) provi-sional Pattern & C.S.(chemical score) based on whole e99 Pattern(1972) were calculated from the amount of essential amino acid of fast-foods. The 1st limiting amino acid of the tested fast-foods was found to be SAA based on both whole e99 Pattern& FAO/WHO Provisional Pattern.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.441-445
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• 1989

This study was investigated to evaluate the feasibility of protein concentrate for human food from ginseng leaf. The protein concentrate was prepared from ginseng green leaf by treating with cold acetone , followed by protein extraction with 0.2% NaOH containing 0.5% 2-mercaptoethanol and 0.5% sodium dodecyl sulfate. Proximate composition of the ginseng leaf protein concentrate (LPC) showed that fat and ash was less than 1%, protein was about 75%, total sugar and total saponin was 5% and 1.2%, respectively. As compared to the provisional amino acid pattern reported by FAO/WHO, ginseng LPC was found to be poor in S-containing amino acids, which were the first limiting amino acid. The amino acid score and E/T ratio of ginseng LPC were 43.1 and 3.02, respectively. Digestibility of ginseng LPC by pepsin and trypsin was lower than that of milk casein.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.170-176
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• 1983

Starchy single cell protein produced by a starch-utilizing yeast, Sporobolomyces holsaticus FRI Y-5 was analyzed for its composition such as intracellular protein, amino acids, fatty acids, minerals, vitamins and pigments. It was shown that it contained 33.08% of total carbohydrate, 45.63% of crude protein, 20.01% of crude lipid, 3.24% of ash and 4.46% of pigment. Whole cell extracted by cold and hot NaOH method contained 40.89% of soluble protein and the estimated nucleic acid content from crude and soluble protein contents was about 7.6%. The sulphur-containing amino acids, threonine, isoleucine and valine were analyzed to be the limiting amino acids in the starchy SCP, and the protein score was calculated as 89.4. It was shown from its fatty acid analysis that it contained $6.5%\;of\;C_{16:0}$, $2.4%\;of\;C_{18:0}$, $81.9%\;of\;C_{18:1}$, $3.2%\;of\;C_{18:2}$, and $6.0%\;of\;C_{18:3}$. Also it was observed that it contained, per 100 g of dry cell, 365.33mg of Mg and 282.75mg of K more than Fe and Ca. The content of Vit. $B_2$ was 3.7mg per 100 g of dry cell, but niacin was not detected under this experimental condition. The UV-visible scanning result of pigment extract showed that the yeast contained carotenoid and unknown pigments.

• Applied Biological Chemistry
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• v.36 no.5
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• pp.339-345
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• 1993

To utilize effectively sardine as a material of pickled products, we investigated on processing of vinegar pickled sardine. The moisture, the crude ash and histamine contents showed a little change during vinegar pickling of salted sardine. The pH and viable cell counts decreased during vinegar pickling of salted sardine. The pickled sardine processed with vinegar seasoning solution mixed antioxidants was retarded in lipid oxidation during processing. The principal taste compounds of vinegar pickled sardine were organic acid (acetic acid), IMP and free amino acids such as histidine, lysine, glutamic acid and arginine. The vinegar pickled sardine was higher in the contents of limiting amino acids of cereal such as lysine, and 20 : 4 and polyunsaturated fatty acid such as 20 : 5 and 22 : 6 than those of other processed foods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.464-470
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• 2020

This study was conducted to replace fish meal (FM) with three plant proteins (soybean meal, soy protein concentrate, and wheat gluten) in diets for growing olive flounder Paralichthys olivaceus. The control diet was formulated to contain 65% sardine FM and four other replacement diets were formulated to replace FM with the plant proteins by 25, 30, 35 and 40% (designated FM25, FM30, FM35 and FM40, respectively). The replacement diets were added with three essential amino acids (lysine, methionine and threonine) to meet their requirements for the fish. Olive flounder (initial average weight, 96.8±0.2 g) were randomly distributed into 20 tanks (425 L each) at a density of 25 fish per tank. Four replicate groups of fish were fed one of the diets two times daily for 15 weeks. At the end of the feeding trial, no significant differences were found among all the fish groups in growth performance, feed utilization, nonspecific immune responses and hematological health parameters. Thus, this result indicates that the plant proteins with the three limiting amino acids could replace FM up to 40% in diets for growing olive flounder.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.2
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• pp.315-321
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• 1992

The utilization of feeding white sweet lupin (Lupinus angustifolius cv. Uniwhite) seeds supplemented with the limiting amino acids were investigated in day-old single comb White Leghorn male chicks. These were fed a commercial chick mash for the first 10 days and on a semi-synthetic protein-free diet for the next 6 days. For the subsequent 6 days of experimental feeding period, the birds were fed on the protein-free diet, basal diet containing 9.31% of lupin seed meal (LSM) protein, diets supplemented with methionine, methionine + tryptophan or methionine + tryptophan + lysine in the basal diet, and diet containing 9.84% of soybean meal (SBM) protein. When the LSM protein was supplemented with methionine, protein intake, body weight gain, protein efficiency ratio (PER) and net protein ratio (NPR) were increased (p<0.05). The birds excreted lower urinary nitrogen and fecal nitrogen per protein comsumption, had improved apparent (AD) and true (TD) digestibility but did not alter biological value (BV) of the protein. Metabolizability (MEn/GE) and heat production (HP) per MEn intake (HP/MEn) was lowered while energy retention (ER) was highered (p<0.05) compared with those of the basal diet. Also the body weight gain, PER, NPR and ER was increased but the BV and HP/MEn was lowered compared with those of the SBM protein. The results indicated that lupin seed supplemented with methionine increase body weight gain and energy rentention but did not alter biological value compared with those of lupin seed and soybean meal.