• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1458-1464
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• 1999

The whole body of three species of fishes, raw anchovy (Engraulis japonica), big eyed herring (Harengula zunasi), and northern sand lance (Ammodytes personatus) catched at the south adjacent coast of Korea, were analyzed for extractive nitrogen, free amino acids, combined amino acids, ATP and its related compounds quaternary ammonium bases, and guanidino compounds using specimens collected in May and July 1991, and the composition of these nitrogenous components were compared with each other. The contents of extractive nitrogen in anchovy, big eyed herring, and northern sand lance were 633 mg, 601 mg, and 455 mg/100 g, respectively. Thirty-one or thirty-two kinds of free amino acids were found in the extracts of the three species of fishes. Histidine, taurine, alanine, leucine, carnosine, glutamic acid, and lysine were the major free amino acids in every sample. The composition of the major extractive components such as free amino acids, combined amino acids, ATP and its related compounds, TMAO, and creatine in the extracts were similar to each other, but their contents were some different individually.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.215-223
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• 2009

This study was conducted to investigate the effect of diets supplemented with different levels (0, 2.5, 5.0, and 7.5%) of yuza (Citrus junas Sieb ex Tanaka) on nutritional composition of olive flounder. Four groups of fish (242.2$\pm$14.2 g) were fed to apparent satiation twice daily for 4 months. There were no significant differences in proximate composition among the treatment groups (P<0.05). Vitamin C content in flounder muscle was higher in the yuza-added groups than in the control group, and the content among the treatment groups increased as amount of yuza added to diets increased (P<0.05). Of the eight organic acids in flounder muscle, lactic acid was predominant, followed by oxalic acid, succinic-acid, tartaric acid, and acetic acid. Flounders fed 2.5% yuza diet had the highest lactic acid content of all treatments. Four sugars were found in all groups and glucose was the major sugar. Glucose and ribose were detected as the highest sugars in the 2.5% treatment, while maltose and galactose were the dominant sugars in the 5.0% treatment. The abundant fatty acids in fed flounders were 22:6n-3 (DHA), 16:0, and l8:1n-9, which were composed of over 60% of total fatty acids. The control and the 7.5% treatment group had higher 22:6n-3 (DHA) content than the other groups. Major amino acids in samples were glutamic acid, aspartic acid, lysine, leucine, valine, arginine, and alanine. The 2.5% yuza treatment had the highest content of total amino acids and essential amino acids. There were little differences in the free amino acid compositions among the treatments. However, taurine was the predominant amino acid and made up over 47% of total free amino acids. The 2.5% added yuza group contained higher amount of sweet amino acids such as alanine, serine, proline, glycine than the other groups. The addition of yuza to diet of olive flounder had no or little effect on the nutritional components of olive flounder except for vitamin C. However, the 2.5% yuza added group had the highest nutritional values of the treatment groups.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.371-376
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• 1985

Rapeseeds (Brassica napus L.)were germinated at $25^{\circ}C$ for 60 hours under dark condition in order to investigate the compositional changes in amino acids and fatty acids. The weight loss was most significant after 30 hours of germination and root growth was observed from that time. Analysis showed that Glu, Lys and Asp were the major amino acids and Ile was the limiting one. Germination caused an increase in Lys, Thr, Val and Leu while Met and Phe decreased among essential amino acids, resulting Met to be the limiting amino acid. The major fatty acids were oleic (49.3%), linoleic (22.0%) and eicosenoic (10.5%) acids. The decrease in oleic and stearic acids was measured while linoleic, linolenic, eicosenoic and erucic acids showed initial decrease followed by gradual increase.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.32 no.3
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• pp.200-208
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• 2006

Amino acids are required for protein synthesis and energy sources in all living cells. The amino acid transport system L is a major nutrient transport system that is responsible for $Na^+$-independent transport of neutral amino acids including several essential amino acids. In malignant tumors, the L-type amino acid transporter 1 (LAT1), the first isoform of system L, is highly expressed to support tumor cell growth. In the present study, the expression and functional characterization of amino acid transport system L were, therefore, investigated in Saos2 human osteogenic sarcoma cells. RT-PCR and western blot analyses have revealed that the Saos2 cells expressed the LAT1 and the L-type amino acid transporter 2 (LAT2), the second isoform of system L, together with their associating protein heavy chain of 4F2 antigen (4F2hc) in the plasma membrane, but the expression of LAT2 was very weak. The uptakes of [${14}^C$]L-leucine by Saos2 cells were $Na^+$-independent and were completely inhibited by the system L selective inhibitor, 2-aminobicyclo-(2,2,1)-heptane-2-carboxylic acid (BCH). The affinity of [${14}^C$]L-leucine uptake and the inhibition profiles of [${14}^C$]L-leucine uptake by various amino acids in the Saos2 cells were comparable with those for the LAT1 expressed in Xenopus oocytes. The majority of [${14}^C$]L-leucine uptake is, therefore, mediated by LAT1 in the Saos2 cells. These results suggest that the transports of neutral amino acids including several essential amino acids into Saos2 human osteogenic sarcoma cells are for the most part mediated by LAT1. Therefore, the Saos2 human osteogenic sarcoma cells are excellent tools for examine the properties of LAT1. Moreover, the specific inhibition of LAT1 in tumor cells might be a new rationale for anti-tumor therapy.

• Journal of Nutrition and Health
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• v.9 no.2
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• pp.98-101
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• 1976

The essential amino acids composition of Green algae (chlorella ellipsoidea) that was isolated near the suwon was compared with that of soy flour and the provisional pattern of amino acids of reference protein of FAO and found that the limit amino acid was methionine. The rest of essential amino acids were distributed widely and abunduntly. While soy flour was defficient in methionine and valine on comparing with the provisional pattern. Slightly more content of methionine was recognized in chlorella protein than that of spirulina maxima which was reported to be eaten in the Lake Chard region of Africa and Mexico as a daily food. It was concluded that good quality protein is able to be synthesised from the wild alage if a qualified alage media was given to them.

• Proceedings of the SCSK Conference
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• 2003.09b
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• pp.145-148
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• 2003

Previously, we reported that L-PCA enhanced blood circulation by modulating constitutive NO production. It was that L-PCA increased L-Arg uptake into endothelial cell, followed by the enhancement of NO production. Then we recommended the use of L-PCA for cosmetics, not only as humectants but also as enhancer of blood circulation. Since L-Arg is transported into endothelial cells by CAT (cationic amino acid transporter), it is expected that L-PCA also increase the uptake of basic amino acid, L-Lys. In this study, the uptakes of some amino acids into cells were evaluated by using 3H-labelled amino acid. Then we found the tendency that the uptake of L-Lys into endothelial cells was also enhanced by L-PCA. And the evident effect was observed in the epidermal fibroblasts, which had also CAT. Furthermore, it was found that the transportation of the other type of amino acids were not enhanced by L-PCA. That is to say, a famous moisturizer, L-PCA, has some effects on basic amino acid transport into cells.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.1
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• pp.113-117
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• 1994

The effect if heat treatment (autoclave) in amino acid digestibility of winged bean determined using intact cockerels had been investigated. The winged beans were autoclaved at $120^{\circ}C$ for 45 or 90 min, respectively, and the soybean were autoclaved for 45 min. The treated winged bean and soybean were fed to 3 intact cockerels, which had been previously starved for 24 h. Excreta were collected individually for 49 h. The amino acids contained in the diets and excreta were determined to measure the digestibility values. Apparent and true digestibilities of all amino acids except histidine of unheated winged bean were significantly (P < 0.05) lower than those of heated winged bean and soybean. Heat treatment significantly (p < 0.05) improved amino acid digestibility of winged bean, However, over heating (90 min if autoclaving) destroyed lysine, cystine and arginine of winged bean. The true digestibility values of all amino acids of winged bean heated for 90min were the same as those values of treated soybean. However, true digestibilities of glycine, alannine, phenylalanine and lysine of treated soybean were significantly (p < 0.05) higher than those of winged bean heated for 45 min.

• Journal of Plant Biology
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• v.18 no.2
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• pp.53-58
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• 1975

Three varieties of soybean, Chungtaik, Hillkong, and Endaedu which have been recommended to cultivate widely in Cheju Island, were chosen to study their amino acid metabolism in order to determine their nutritional values. 1) The total nitrogen contents of these soybeans were decreased in the order of Chungtaik, Hillkong, and Endaedu, indicating that the last variety is undesirable for a recommened formae even under a favorable condition of cultivation. The Hillkong variety may well be recommended for cultivation for a source of lipid rather than protein. 2) From analysis fo free amino acids, it was found that Hillkong contained normal amounto f vaious amino acids but Endae여 contained them in very abnormal fashion suggesting that an improved scheme of fertilization is necessary. Data from Chungtaik indicated it was excessively supplied with N fertilizer. 3) The amino acid contents of proteins extracted from these soybeans showed that Chungtaik contained less number of amino acids in its protein than the other two. The distribution of these amino acids appeared normal in Hillkong but quite irregular in Endaedu. In conclusion, both Chungtaik and Hillkong could be recommended for cultivation, the former as a protein source, the latter a lipid source of foods. Endaedu, however, may be liable to further research before it will be recommend for cultivation.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.397-402
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• 2008

This study was conducted to evaluate the quality characteristics of domestic as well as imported fermented skate. Three types of fermented skate products were analyzed for proximate composition, pH, VBN, ammonia-N, free amino acids, and fatty acids. The results indicated that the domestic fermented skate contained large amounts of TMAO. Also, the domestic and imported fermented skates each contained approximately 7.1 log CFU/g and $5.8{\sim}6.5$ log CFU/g of aerobic bacteria, respectively, and 585.9 mg and $384.1{\sim}398.5$ mg of total free amino acids, respectively; all samples contained high levels of taurine, anserine, lysine, alanine, glycine, proline, and ${\beta}-alanine$. For fatty acid composition, the domestic fermented skate contained 11 different types of saturated fatty acid and 16 types of unsaturated fatty acid, whereas the imported skate contained 8 types of saturated fatty acid and $10{\sim}15$ types of unsaturated fatty acid. Overall, the results suggest that domestic fermented skate is a better source of amino acids and essential fatty acids and contains more aerobic bacteria than imported fermented skate.

• Analytical Science and Technology
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• v.9 no.1
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• pp.52-61
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• 1996

Detectable levels of several free D-amino acids were found in some food. This was accomplished by using a column switching method. The determination of total amount of D- and L-amino acids was based on an achiral separation with a $C_{18}$ column. The level of D-amino acids to L-amino acids was determined by the column switching system including the postcolumn reaction detection of the amino acids derivatized with O-phthalaldehyde. The chiral separation of the postcolumn detection system was carried out with chiral crown ether column. This system was applied for the micro-determination of D-amino acids in food such as soy sauce, fermented soy bean and beans. It turned out that the sampling process is critical for the trace analysis of D-amino acids under this achiral / chiral coupled-column system. It was found that commercial soy sauce contained 42ppm, conventional soy sauce 102ppm, fermented soy bean 8.34mg per 1g and bean 2.87mg per 1g sample for phenylalanine. D-phenylalanine was found 0.67% in commercial soy sauce, 0.34% in conventional soy sauce, less than 1.81% in fermented soy bean, and Jess than 2.82% in bean.