• Journal of Nutrition and Health
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• 제10권4호
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• pp.97-103
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• 1977

Changes of free amino acids as taste compounds during the fermentation of oyster were analyzed by amino acid autoanalyzer. In fresh oyster, taurine, glutamic acid and alanine were abundant amino acids and the amounts of taurine (731mg%, on moisture and salt free base), glutamic acid (365mg%) and alanine (345.4mg% ) were 63.8% of the total free amino acids. Cystine, isoleucine, phenylalanine, leucine and histidine were detected as less abundant free amino acids and the amount of those amino. acids ranged from 5. 5mg% (cystine) to 32.9mg% (histidine). The free amino acids analyzed in this experiment were not changed in composition hut changed in amounts during 124 days of fermentation. Aspartic acid and leucine were continually increased during 124 days of fermentation. Lysine, histidine, threonine, serine, glutamic acid, tyrosine and phenyalanine were increased unlit 68 days of fermentation and than decreased gradually. The increase of arginine, glycine, valine and isoleucine were fluctuated. Taurine were dramatically decreased during the 124 days of fermentation. It is believed that glutamic acid, alanine, lecuine, serine, Iysine and threonine play an important role as taste compounds in fermented oyster because those amino acids were most abundant in fermented oyster.

• 대한가정학회지
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• 제23권4호
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• pp.55-60
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• 1985

This study was carried out to compare the change of free amino acid content in the radish Kimchi added with anchovy pickle sauce with that added with 15% NaCl solution during 30 days fermentation. RESULTS : 1. During the fermentation, the pH of both sample A and B showed the highest values of 7.3 and 7.1, respectively, and then both decreased continually to the lowest value of 4.2 at the 30th day. 2.The salinity in the juice of sample A was higher than that of sample B in all the steps during fermentation, accompanied with a slight decrease of the salinity in both cases with time elapsed. 3. The free amino-type nitrogen content of sample A was nearly duplicated in the final step than in the initial one,while that of sample B showed no significant changes in all the processing period. 4. The free amino acids detected in the both samples were aspartic acid, threonine, serine, proline, glutamic acid, glycine, alanine, tyrosine, cysteine, valine, methinonine, isoleucine, leucine, phenylalanine, $\gamma-aminobutyrix acid(\ulcorner), ornithine, lysine, histidine and arginine. 5. The amounts of proline, arginine were the highest in all free amino acids during fermentation, and tasty components of radish Kimchi seemed to relate to glutamic acid, alanine, isoleucine, leucine, phenylalanine, more deliciousness of Kimchi A and B seemed to derive from amino acids of anchovy pickle sauce added to Kimci A, such as alanine, valine, phenylalanine, lysine.

• 한국식품영양과학회지
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• 제13권3호
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• pp.275-284
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• 1984

우리나라 고유(固有)의 발효식품(醱酵食品)인 청국장(淸國醬)은 발효중(醱酵中) 납두균(納豆菌)이 생산(生産)하는 발효작용(醱酵作用)으로 대두중(大豆中)의 단백질(蛋白質)이 peptide와 아미노산(酸)으로 분해(分解)되어 독특(獨特)한 향미(香味)를 생성(生成)하고 동시(同時)에 소화율(消化率)을 높이며 또 제조기간(製造期間)이 짧다는 장점도 가지고 있다. 그러나 청국장(淸國醬)메주 발효중(醱酵中) 질소화합물(窒素化合物), 핵산관련물질(核酸關聯物質) 및 지방산(脂肪酸)등의 변화(變化)를 종합적(綜合的)으로 실험(實驗)한 보고(報告)는 이외로 적다. 그래서 일본산(日本産) Natto로 부터 분리(分離)한 Bacillus natto 균(菌)으로 부터 청국장(淸國醬)메주를 발효(醱酵)시키면서 경시적(經時的)으로 채취(採取)한 시료(試料)에 대(對)하여 질소화합물(窒素化合物), 유리(遊離)아미노산(酸), 구성(構成)아미노산(酸), 핵산관련물질(核酸關聯物質) 및 지방산(脂肪酸) 등의 변화(變化)를 실험(實驗)하여 다음과 같은 결과(結果)를 얻었다. 1. 청국장(淸國醬)메주 발효중(醱酵中) 불용성질소(不溶性窒素)는 발효중(醱酵中) 감소(減少)하였고, PAA 질소(窒素)는 완만한 증가(增加)를 보였다. 그리고 수용성질소(水溶性窒素)는 발효(醱酵) 36시간(時間)까지 일정(一定)한 수준을 유지한다가 그 후(後) 서서(徐徐)히 감소(減少)하는 경향(傾向)이었다. 엑스분질소(分窒素) 및 유리(遊離)아미노산질소(酸窒素)는 발효(醱酵) 48시간(時間)까지 급격(急激)히 증가(增加)하다가 그 이후(以後) 감소(減少)하였으나 암모니아질소(窒素)는 발효중(醱酵中) 계속해서 증가(增加)하였다. 2. 핵산관련물질(核酸關聯物質)은 원료대두(原料大豆)에는 ADP, ATP, AMP 및 inosine의 순(順)으로 그 함량(含量)이 많았고, 발효(醱酵) 48시간후(時間後)에는 inosine 및 hypoxanthine이 증가(增加)하는 반면(反面)에 ADP, ATP 및 AMP는 감소(減少)하였다. 3. 원료대두중(原料大豆中)의 유리(遊離)아미노산(酸)은 17종(種)이 검출(檢出) 동정(同定)되었으며, 함량(含量)이 많은 것은 cystine, arginine, aspartic acid 및 phenylalanine의 순(順)이었고, 총유리(總遊離)아미노산(酸)에 대(對)하여 3% 이하(以下)로 비교적(比較的) 함량(含量)이 적은 것은 methionine, lysine, alanine, glycine, leucine 및 tyrosine였고, threonine 및 proline은 흔적량이었다. 발효중(醱酵中) 계속해서 증가(增加)하는 유리(遊離)아미노산(酸)은 alanine, valine, isoleucine, leucine 및 phenylalanine, 발효(醱酵) 48시간(時間)까지 증가(增加)하다가 그 후(後) 감소(減少)하는 것은 lysine, histidine, arginine, glutamic acid, glycine, methionine 및 tyrosine였고, 그 외(外) 유리(遊離)아미노산(酸)은 증감(增減)이 불규칙(不規則)하였다. 4. 원료대두중(原料大豆中) 특(特)히 함량(含量)이 높은 구성(構成)아미노산(酸)은 glutamic acid, serine 및 proline으로서 이들 3종(種)이 총구성(總構成)아미노산(酸)의 42.7%였고, 함량(含量)이 적은 것은 methionine, cystine, histidine, tyrosine 및 isoleucine였다. 발효(醱酵) 12시간(時間)까지 증가(增加)하다가 그 후(後) 감소(減少)하는 구성(構成)아미노산(酸)은 lysine, histidine, glutamic acid, valine, isoleucine 및 phenylalanine, 발효중(醱酵中) 계속해서 감소(減少)하는 아미노산(酸)은 aspartic acid, proline, glycine, alanine, cystine, leucine 및 tyrosine, 발효(醱酵) 48시간(時間)까지 증가(增加)하다가 그 후(後) 감소(減少)하는 것은 arginine 및 methionine, 증감(增減)이 불규칙(不規則)한 것은 threonine 및 serine였다. 5. 원료대두(原料大豆)의 지방산(脂肪酸)은 8종(種)이였고, $C_{18:2}$ 산(酸)이 52.6%로 가장 많았다. 발효중(醱酵中) $C_{14:0}$ 산(酸) 및 $C_{16:2}$ 산(酸)은 양적(量的) 변화(變化)가 없었고, $C_{20:1}$ 산(酸)은 발효(醱酵) 24시간(時間)까지 증가(增加)하다가 그 후(後) 감소(減少)하였고, 그외(外) $C_{18:0}$ 산(酸), $C_{18:1}$ 산(酸), $C_{18:3}$ 산(酸)은 발효중(醱酵中) 불규칙(不規則)한 변화(變化)를 보였다.

• 한국작물학회지
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• 제35권5호
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• pp.424-439
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• 1990

땅콩 보존품종에 대한 단백질 특성을 조사하여 고단백 유전자원을 선발하고 아미노산 함량의 품종 및 환경변이를 밝혀 고단백 양질 아미노산 조성 품종육성을 위한 자료를 얻을 목적으로 시험하였다. 작물시험장에서 수집한 땅콩 164품종의 단백질 함량을 분석하였으며, 5개 지역에서 재배된 9개 장려품종의 아미노산 변이와 분획 단백질의 아미노산 특성 차이를 검토하였다. 1. 공시된 땅콩 164품종의 평균 단백질 함량은 24.5%였으며 최고 28.7%, 최저 19.5%로 9.2%의 변이를 보였다. 2. 초형에 따른 단백질 차이는 적었으며, 립중에 따라서는 소립이 대립중에 비해 단백질 함량이 높았으며 특히 Spanish type 품종에서 립중에 따른 단백질 차이가 컸다. 3. 품종의 도입지역에 따라서는 대만이나 Philippine 품종들이 단백질 함량이 높았고 국내 육성품종과 일본품종은 낮았다. 4. 단백질 함량과 100립중, 주당협실중 간에는 부의 상관을 보였으나 유의성은 인정되지 않았고, 기름함량과는 정의 상관을 나타냈다. 5. 품종 및 재배지역에 따른 필수 아미노산과 반아미노산 총량의 차이가 있었으며 aspartic acid도 품종과 지역간 차이가 인정되었고, arginine, lysine, methionine, glutamic acid, glycine, tyrosine은 지역간 차이가 phenylalanine은 품종차이가 있었다. 6. 땅콩 장려품종에서의 제한 아미노산은 isoleucine, methionine, threonine, arginine, lysine이었다. 7. 단백질 fraction별로 볼 때 아미노산은 prolamins, globulins, glutelins, albumin순으로 많았으며 필수아미노산 비율은 globulins에서 가장 많았다.

• Asian Pacific Journal of Cancer Prevention
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• 제13권8호
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• pp.3657-3661
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• 2012

HBV infection is contagious and may be transmitted vertically or horizontally by blood products and body secretions. Over 50% of Iranian carriers have contracted the infection prenatally, making this the most likely route of transmission of HBV in Iran. This study assesses the resistance to Lamivudine in patients with chronic hepatitis B infection using a new ZNA probe Real Time PCR method. To evaluate the effectiveness of Lamivudine therapy for chronic hepatitis B infection, a study was conducted on 70 patients (63 men and 7women), who had received the drug first line. All patients were tested for the presence of HBsAg and HBeAg, the serum ALT level and the HBV DNA load before and after treatment. In all samples resistance to Lamivudine was tested with the ZNA Probe. Our results showed that ZNA Probe Real Time PCR method could detect wild type,YMDD, and its mutants, tyrosine-isoleucine-aspartate-aspartate and tyrosine-valine-aspartate-Aspartate. Among an estimated seventy patients with chronic hepatitis B infection, 18 (25.7%) were resistant to lamivudine. Only one patient was negative for presence of HBS-Ag (5.6%) and two patients were negative for HBe-Ag (11.1%). Real-time PCR with Zip nucleic acid probes is a sensitive, specific and rapid detection method for mutations in the YMDD motif, which will be essential for monitoring patients undergoing Lamivudine antiviral therapy.

• 한국미생물·생명공학회지
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• 제13권3호
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• pp.285-287
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• 1985

To investigate effective constituents of the many taste components in ordinary Korean soy sauce, we analyzed free amino acids, organic acids, free sugars and saline as taste components in ordinary Korean soy sauce, and determined sensory score of the ordinary Korean soy sauce taste with 45 persons of the trained pannels. The relationships between original data transformed with variables and sensory score of the ordinary Korean soy sauce were analyzed by stepwise multiple regression analysis. Eighty five percents of the ordinary Korean soy sauce taste is affected by twenty one kinds (Isoleucine, Leucine, Valine, NaCl, Lactic acid, Alanine, Phenylalanine, Tartaric acid, Sugar(\ulcorner), Proline, Malic acid, Glycine, Tryptophan, Arginine, Glutaric acid, Maltose, Histidine, Glucose, Fructose and Serine) of the taste components by stepwise multiple regression analysis of original data. Eighty one percents of the ordinary Korean soy sance taste is affected by sixteen kinds (Lactic acid, NaCl, Fumaric.Succinic acid, Tyrosine, Tartaric acid, Glycine, Malonic acid, Malic acid, Tryptophan, Glutaric acid, Methionine, Histidine, Cysteine, Maltose, Fructose and (Glutamic acid) of the taste components by stepwise multiple frgression analysis of original data transformed with square root. Eighty five percents of the ordinary Korean soy sauce taste is affected by nineteen kinds (Fumaric.Succinic acid, Lactic acid, Phenylalanine, NaCl, Tyrosine, Sugar(\ulcorner), Tartaric acid, Leucine, Glutaric acid, Methionine, Glycine, Tryptophan, Histidine, Proline, Cysteine, Glutamic acid, Maltose, Threonine and Oxalic acid) of the taste components by stepwise multiple regression analysis of original data transformed with logarithm.

• 한국동물학회지
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• 제34권2호
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• pp.203-208
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• 1991

Nicotinic acid 결핍시 메추리는 심각한 체중의 감소를 보였으며, 심장 및 간의 무게도 약간 감소하였다. 포도당의 농도는 현저하게 증가하였으나 콜레스테롤, 알부민 그리고 총 단백질 양의 변화는 없었다. Glutamic oxaloacetate iransaminase 와 glutamic pyruvate transaminase의 활성은 증가하였으나 alkaline phosphatase와 LDH의 활성은 변화가 없었다. 혈청속의 아미노산중 tryptophan, tyrosine, aspartic acid, glutamic acid 등의 농도는 감소하였으나, arginine, histidine, lysine 등은 변화가 없었다.

• 한국수산과학회지
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• 제18권4호
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• pp.333-338
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• 1985

저렴한 동물성 단백질의 급원인 냉동대구의 식품학적 기초자료를 얻기 위해 북양산 냉동대구육을 천일건조 및 열풍 건조시켜 1개월간 저장하면서 유리아미노산 및 핵산관련물질의 변화를 실험하여 다음과 같은 결과를 얻었다. 생시료에는 proline, histidine, lysine및 alanine의 함량이 가장 많았고, 천일건조시료, 천일건조 저장시료, 열풍건조시료 및 열풍건조 저장시료에는 glycine, histidine, lysine, proline 및 alanine의 함량이 가장 많았으며, 총유리아미노산의 함량은 저장중 현저히 증가하였다. 핵산관련물질의 함량은 생시료와 건조시료 및 저장시료 모두 inosine의 함량이 가장 많았으며, 다음으로 IMP의 함량이 많았다. 이상의 결과들로 미루어 볼 때 glycine, histidine, lysine, proline 및 alanine등의 유리아미노산과 핵산관련물질로서는 IMP등이 냉동대구를 원료로 한 대구 건제품의 맛에 중요할 구실을 할 것으로 추정된다.

• Journal of Nutrition and Health
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• 제26권9호
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• pp.1033-1048
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• 1993

This study was designed to describe the effect of the protein quality at different intake level of protein on the protein metabolism in the whole body of growing pigs with a simulation model. Varying to the protein level in feeds, four simulations were conducted. The feed protein level, represented as proportions of digestible protein to the metabolic energy (DP/ME, g/MJ), were 6-8, 11-13, 17-19, and 23-25 DP/ME, respectively. Two protein quality and six weeks of growth time were used at each simulation. The objective function for the simulations was protein deposition in the whole body, which was calculated from the experimental results. The parameters in the simulation were determined by the parameter estimation technique. The results obtained from the simulation were as follows: The protein synthesis and breakdown rates(g/day) in the whole body was increased with the increase of protein quality only at lower or required level of protein intake. They showed a parallel behavior in the course of growth, irrespective of quality and level of feed protein intake. The simulated protein deposition and protein synthesis showed a linear relationship between them at different protein quality and level. The affinity parameter showed a linear relationship between them at different protein quality and level. The affinity parameter showed that arginine, tryptophan and isoleucine were more efficient in the stimulation ofbody protein synthesis. Lysine and phenylalanine+tyrosine were less efficient. The oxidation parameter showed that histidine, pheyalanine+tyrosine were less efficient. The oxidation parameter showed that histidine, phenyalanine+tyrosine, and methionine+cystine were oxidized in larger magnitude than lysine and threonine. The oxidation parameter of most amino acids increased with the increase of protein intake beyond the requirement level, but not any more at highest protein intake level. Finally it was found that the improvement of feed protein quality at the lower or required level of protein intake increase protein deposition through a parallel increase of protein synthesis and breakdown.

• Molecules and Cells
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• 제43권12호
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• pp.1035-1045
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• 2020

The Drosophila genome contains four low molecular weight-protein tyrosine phosphatase (LMW-PTP) members: Primo-1, Primo-2, CG14297, and CG31469. The lack of intensive biochemical analysis has limited our understanding of these proteins. Primo-1 and CG31469 were previously classified as pseudophosphatases, but CG31469 was also suggested to be a putative protein arginine phosphatase. Herein, we present the crystal structures of CG31469 and Primo-1, which are the first Drosophila LMW-PTP structures. Structural analysis showed that the two proteins adopt the typical LMW-PTP fold and have a canonically arranged P-loop. Intriguingly, while Primo-1 is presumed to be a canonical LMW-PTP, CG31469 is unique as it contains a threonine residue at the fifth position of the P-loop motif instead of highly conserved isoleucine and a characteristically narrow active site pocket, which should facilitate the accommodation of phosphoarginine. Subsequent biochemical analysis revealed that Primo-1 and CG31469 are enzymatically active on phosphotyrosine and phosphoarginine, respectively, refuting their classification as pseudophosphatases. Collectively, we provide structural and biochemical data on two Drosophila proteins: Primo-1, the canonical LMW-PTP protein, and CG31469, the first investigated eukaryotic protein arginine phosphatase. We named CG31469 as DARP, which stands for Drosophila ARginine Phosphatase.