• Journal of Nutrition and Health
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• 제27권9호
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• pp.892-900
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• 1994

A variety of important roles for branched-chain amino acids in metabolic regulation has been suggested. Branched-chain $\alpha$-keto acid dehydrogenase(BCKAD) complex is a rate limiting enzyme in branched-chain amino acid metabolism. The purpose of this study was to examine the effects of exercise on the activity and activity state of branched-chain $\alpha$-keto acid dehydrogenase in rat hert and liver thssues. Forty-eight Sprague-Dawley rats were assigned into three experimental groups : sedentary control, exercised, or exercised-rested. Submaximal exercise(running) for two hours significantly increased basal activity without a change in total activity in both tissues, with a concomitiant increase in activity state of the enzyme complex. At 10 min post-exercise, heart enzyme activity significantly decreased, though not to the control level, while liver enzyme activity remained unchanged. These data suggested that the exercise-induced increase in branched-chain $\alpha$-keto acid decarboxylation in rat tissues may not be the result of enzyme synthesis, but rather is due to increased activity of the BCKAD.

• 한국식품조리과학회지
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• 제8권4호
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• pp.379-385
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• 1992

1. Amino acid compositions were determined by amino acid analyzer. Through the analysis of these samples, it was found that glutamic acid was the most abundant; glycine, aspartic acid, lysine and threonine were rich; and tryptophan and methionine were the limiting amino acid. 2. Albumins, globulins, gliadins and glutelins were extracted from the Kangwon hull, Kangwon rice buckwheat, and wheat. The relative proportions of protein fractions were 52.45 : 10.14 : 16.61 : 20.80% in Kangwon hull buckwheat, 21.10 : 13.80 : 28.40 : 36.70% in Kangwon rice buckwheat and 6.87 : 1.65 : 42.85 : 48.6% in wheat, in the order of albumins, globulins, gliadins and glutelins. 3. Polyacrylamide gel electrophoresis (PAGE) and SDS-polyacrylamide gel electrophoresis (SDS-PAGE) were performed to identify the subfractions of each protein fraction. The electrophoregrams of PAGE showed that the same fractions of both Kangwon hull buckwheat protein and Kangwon rice buckwheat protein had very similar electrophoretic patterns to each other respectively, but there were significant differences in the patterns between buckwheat proteins and wheat proteins.

• 한국환경농학회지
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• 제35권2호
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• pp.104-110
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• 2016

BACKGROUND: There is lack of comprehensive compositional data of the amino acid profile of spinach with regard to different cultivars. A more detailed knowledge in this aspect will be of benefit in the future selection of spinach genotypes with improved nutritional quality.METHODS AND RESULTS: The effects of cultivar type (Jeoncheonhu, Sagyejul, Namdongcho and Mustang) and harvest time (79^th, 116^th and 145^th days after sowing or DAS) on the concentrations of free amino acids in field-grown spinach (Spinacia oleracea) were examined. About 35 different free amino acids were detected and quantified by the amino acid analyzer. Glutamic acid and proline were identified as the major amino acids, while α -aminoadipic acid and α-aminobutyric acid were present in much lower concentrations. Spinach constituted 1468.4 mg/100 g total free amino acids (TAA), of which essential amino acids, neutral/acidic amino acids and sulphur containing amino acids constituted around 15, 45 and 2% of the TAA, respectively. The most limiting amino acids among the leafy vegetables - cysteine was recorded only in Mustang harvested at 116 DAS. Free amino acid contents did not differ significantly among the spinach cultivars and also at different harvest times.CONCLUSION: The data show that, either of the spinach cultivars, preferably Mustang harvested on or after 116 DAS can serve as a significant source of nutritionally relevant amino acids to meet the demand of the growing populations.

• 한국가금학회지
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• 제22권3호
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• pp.155-160
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• 1995

To evaluate the nutritive values of outdoor mass cultivated Spirulina platensis both chemical analysis and bioassay were carried out using adult cockerels. Blue-green algae, Spirulina platensis contained about 71g /l00g DM of crude protein with balanced amino acid profiles although methionine is liable to he limiting to animals. Compared to fish meal, calcium content and calcium : phosphorus ratio of the Spirulina were not suitable in terms of animal requirements. Reasonable amount of y-linolenic acid(C18: 3 $\omega$6) in Spirulina platensis draws a clinical attention due to its historically recognized pharmacotheraputic functions. Metabolizable energy contents of Spirulina were 3.67 and 3.11 mcal /kg DM for TMEn and AMFn, respectively, which therefore, can he a reliable energy source for poultry. True amino acid availabilities of essential amino acids of Spirulina platensis were higher than 90% for poultry, which is better than comparative ingredient like fish meal. Overall data from both chemical analysis and bioassay demonstrated that the Spirulina platensis could he a favorable protein feedstuffs for poultry.

• Asian-Australasian Journal of Animal Sciences
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• 제18권3호
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• pp.358-363
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• 2005

Five crossbred beef cattle (Simmental${\times}$yellow cattle, Shantung Province) fitted with permanent cannulae in the rumen and T-type cannulae at the proximal duodenum and terminal ileum, were fed five different diets containing corn, cotton meal or soybean meal and ammoniated straw to determine the dry matter, crude protein and amino acid flows in duodenal and ileum digesta, and to calculate the regression equations between theoretical and experimental concentration of AA in duodenal digesta. The results showed that there was a strong correlation between experimental (g/d, y) and theoretical CP flows (g/d, x) at the proximal duodenum, the $R^2$-value regression equation of crude protein is very high (0.9636). The $R^2$-value regression equation of the limiting amino acid (such as Met or Lys) is high (0.7573 or 0.9252 respectively). This results indicated that we can formulate better diets fed to beef cattle according to the theoretical amino acid concentration. A mathematical model has been successfully constructed for predicting the supply of absorbed amino acids at the proximal duodenum in growing beef cattle.

• Journal of Nutrition and Health
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• 제10권2호
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• pp.27-34
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• 1977

The present study was carried out to evaluate the nutritional quality of rabbit meat protein. The composition of amino acids contained in rabbit meat was compared with those of other animal meats such as beef, pork and chicken. Also included in this study was the question whether the cooking and storage conditions affect the amino acid composition and the pepsindigestibility of rabbit meat protein. The results are summarized as follows: 1. The large variation observed from sample to sample of EAA (essential amino acid) composition in rabbit meat was found to be an interesting but peculiar property of rabbit meat protein. The most limiting amino acid of rabbit meat protein was phenylalanine, whereas methionine was the first limiting amino acid of both beef and pork proteins. Chemical scores of various meat proteins were 68, 65, 66, and 74 for rabbit meat, beef, pork, and chicken respectively. 2. In pan roasting, the EAA damaged most by heat was methionine (15%). When cooked after two months of frozen storage, lysine decreased most. 3. Higher pepsin digestibility was obtained by cooking rabbit meat after seasoned in alcohol, ginger juice, and other spices compared with various other cooking conditions without seasoning. The pepsin digestibility value was even higher for the seasoned meat than for the raw meat. 4. Among various meats tested the rabbit meat showed the lowest pepsin digestibility. 5. A simple measurement of released methionine could be used to determine relative digestibility instead of measuring $NH_2-N$ content after pepsin digestion. From all the results obtained in this study it can be concluded that rabbit meat is a good Protein food item when used fresh and stored properly to prevent rancidity problems. It is suggested to study further the peroxidation effect of unsaturated fatty acids on protein quality. This study was supported by the Ministry of Science and Technology in Korea.

• 한국식품영양과학회지
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• 제32권8호
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• pp.1385-1389
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• 2003

본 연구는 표준 경작법으로 재배한 육성 품종 5종(광안, 대안, 대진, 수라, 화성)의 현미와 백미의 품종간 단백질과 아미노산 함량을 분석하고, 단백질의 화학적 질적 가치를 알아보고자 하였다. 단백질 함량은 현미에서는 대진벼(7.98%)>대안벼ㆍ화성벼(7.46%)>수라벼 (7.03%)>광안벼(6.70%) 순이었고, 백미에서는 대진벼(7.52%)>대안벼(6.90%)>화성벼(6.78%)>수라벼(6.64%)>광안벼(6.08%) 순으로 대진벼가 단백질 함량이 다른 품종에 비하여 가장 높았다. 총 아미노산에 대한 총 필수아미노산의 비율을 보면, 현미는 36.8∼38.3%이었으며, 백미는 35.8∼37.7%으로 화성벼가 가장 높았고, 대안벼가 가장 낮았다. 쌀의 모든 품종에서 가장 많이 함유된 아미노산인 Glx(glutamate+glutamine)은 현미에서 900.5∼965.9 mg/g N, 백미에서 1003.3∼1058.5 mg/g N으로 분석되었다. 현미와 백미의 아미노산 함량은 Glx>Asx>arginine>leucine>valine순이었다. A/E비 화학가는 현미에서 수라벼>화성벼>대진벼>대안벼>광안벼 순이었고, 백미에서 수라벼>광안벼>대안벼>대진벼>화성벼 순이었다. A/T비 화학가는 현미에서는 화성벼>대진벼>수라벼ㆍ광안벼>대안벼 순이었고, 백미에서는 광안벼>대진벼>수라벼>화성벼>대안벼 순이었으며, 제 1제한 아미노산은 lysine으로 판정 되었다. Protein score와 amino acid score에서 제 1제 한 아미노산은 lysine이었고, 제 2제 한 아미노산은 threonine, 그리고 제 3제한 아미노산은 isoleucine이었다.

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2004년도 Annual Meeting and International Symposium
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• pp.88-97
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• 2004

• Journal of Nutrition and Health
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• 제30권5호
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• pp.529-539
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• 1997

The present study was to formulate a computer program to provide a menu based on a food preference survey of families in urban areas. A food preference survey was conducted by individual direct interviews of infants, children and old people in this study. In case other's food preferences were available, food menus considering all age groups could be made. Database III PLUS package was utilized for this study. The dBASE was loaded with a food compostion table of 339 different food items, along with data for amino acids and fatty acids for 171 and 43 food items respectively. Food preference, unit of food, and recommended dietary allowances were also incloded. This meun program system calculates nutrients in selected foods, and menu assessment was composed of several factors inculding energy ratio of carbohydrate : protein : fat, amino acid score, limiting amino acid, polyunsaturated fatty acid/saturated fatty acid(JP/S) ratio and Ca/P ratio.

• Journal of Nutrition and Health
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• 제17권4호
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• pp.262-272
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• 1984

A study on the balance of essential amino acids in Korean diet and further investigation on quality of protein through optimum combination of foods using the least square method based on FAO/WHO (1973) provisional score patterns were carried out The results of the optimum gross combination are summarized as follows: 1) The first limiting amino acids of the Korean diet was found to be methionine and cysteine based on both whole egg and FAO/WHO (1973) provisional score patterns. 2) Weight ratios between rice and beef, chicken, pork, rabbit meat are 7 : 3, 4 : 1, 4 : 1, and 3 : 1. The amino acid score and the least amino acid are 100(phe+tyr), 99(thr), 111(trp), and 109(leu) for each combination. This result indicates that pork and rabbit meat can be high quality protein sources for the rice eating people. 3) Weight ratios between rice and anchovy, saury, ark shell, pollack, cuttle fish, tuna and herring are 2 : 1, 5 : 1, 3 : 2, 3 : 1, 3 : 1, 4 : 1, and 3 : 1. 4) Weight ratios between potato and rice, wheat flour are 8 : 1 and 24 : 1. Lysine, the limiting amino acid of rice and wheat flour can be complemented by combining these with potato. 5) It is possible to apply this idea on typical Korean dishes. For example, in case of soybean-sprout rice the optimum combinations of rice : soybean-sprout : pork and rice : soybean-sprout : beef are 4 : 1 : 1 and 11 : 1 : 5. It is of utmost importance to pursue further more desirable combinations with more complex food items and transform the result obtained by the computer analysis into more practical terms for practical use.