• Journal of Nutrition and Health
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• v.17 no.4
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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.

• BMB Reports
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• v.33 no.3
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• pp.276-278
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• 2000

The postsynaptic density (PSD), a large protein complex beneath the postsynaptic membrane, is notorious for its 'stickiness'. In order to understand the molecular composition of the PSD fraction, a 17 kDa protein band was isolated by electroelution from SDS-geis, and its partial amino acid sequence was determined from HPLC-purified tryptic peptides of the protein. Surprisingly, the amino acid sequence was identical to that of the previously reported 17 kDa isoform of the myelin basic protein (MBP), an essential protein in CNS myelin formation. Since the protein band represented ~2% of the total proteins in the 1 % n-octyl glucoside-insoluble PSD fraction, these results indicate that a significant amount of the 17 kDa isoform of MBP is tightly associated with the PSD during preparation of the PSD fraction.

• Bulletin of the Korean Chemical Society
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• v.32 no.12
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• pp.4458-4461
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• 2011

• Journal of Microbiology and Biotechnology
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• v.11 no.4
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• pp.592-597
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• 2001

The pyruvate dehydrogenase complex (PDC) catalyzes the oxidative decarboxylation of pyruvate with the formation of $CO_2$, acetyl-CoA, NADH, and H+. This complex contains multiple copies of three catalytic components including pyruvate dehydrogenase(E1), dihydrolipoamide acetyltransferase(E2), and dihydrolipoamide dehydrogenase (E3). Two regulatory components (E1-kinase and phospho-E1 phosphatase) and functionally less-understood protein (protein X, E3BP) are also involved in the formation of the complex. In this study, cloning and characterization of a gene for human E3BP have been carried out. A cDNA encoding the human E3BP was isolated by database search and cDNA library screening. The primary structure of E3BP has some similar characteristics with that of E2 in the lipoyl domain and the carboxyl-terminal domain, based on the nucleotide sequence and the deduced amino acid sequence. However, the conserved amino acid moiety including the histidine residue for acetyltransferase activity in E2 is not conserved in the case of human E3BP. The human E3BP was expressed and purified in E. coli. The molecular weight of the protein, excluding the mitochondrial target sequence, was about 50 kDa as determined by SDS-PAGE. Cloning of human E3BP and expression of the recombinant E3BP will facilitate the understanding of the role(s) of E3BP in mammalian PDC.

• Bulletin of the Korean Chemical Society
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• v.23 no.6
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• pp.851-856
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• 2002

The Reaction of S-methyl-S-cysteine(L-Smc) with racemic $s-cis-[Co(demba)Cl_2]-1$ (Hydmedba = $NN'-dimethylethylenediamine-NN'-di-\alpha-butyric$, acid) yields ${\Delta}$-s-cis-[Co(dmedba)(L-Smc)] 2 with N, O-chelation. Oxidation of sulfur of 2 with $H_2O_2$ in a 1 : 1 mole ratio gives ${\Delta}$-s-cis[Co(dmedba)(L-S(O)mc)] 3 having an uncoordinated sulfenate group. Oxidation of sulfur of L-Sm with $H_2O_2in$ a 1: 1 mole ratio produces S-methyl-L-cysteinesulfenate (L-S(O)me) 5. Direct reaction of 1 with 5 in basic medium gives an N.O-chelated ${\Delta}$s-cis[Co(dmedba)(L-S(O)mc)-N.O], which turmed out be same as obtained by oxidation of 2, while an N, S-chelated ${\Delta}$-s-cis-[Co(dmedba)(S-S(O)mc)-N,O] complex 4 is obtained in acidic medium from the reaction of 1 with 5. This is one of the rare $[$Co^{III}$(N_2O_2-type$ ligand)(amino acid)] type complex preparations, where the reaction conditions determine which mode of N, O and N, S caelation modes is favored.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.226-233
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• 1993

Enzymatic hydrolysates of food proteins (defatted soybean cake, egg albumin and casein) were tested for inhibitory activity against angiotensin-I converting enzyme (ACE). Food proteins were hydrolysed with complex enzyme, bromelain, alcalase, $\alpha$-chymotrypsin, trypsin, papain and pepsin by heating method. The hydrolysates obtained from the treatment of complex enzyme and bromelain showed the higher ACE inhibitory activity. ACE inhibitory activity of hydrolysates exhibited a tendency to be increased until 8hrs and increased with increment of concentration. The activity was also stable by heat treatment at 10$0^{\circ}C$ for 20min. Molecular weight of active fraction was about 1, 400 and defatted soybean cake hydrolysate below 1, 400 in case of defatted soybean cake hydrolysate treated with alcalase. Amino acid of the active fractions was abundant in Asp, Glu, Lys, lle, Leu, Ala and Val.

• Journal of Life Science
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• v.9 no.6
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• pp.743-752
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• 1999

The purpose of the paper is to explore the current knowledge on the nutritional evaluation, cholesterol-lowering effect and antitumor activity of kimchi and its ingredients(Korean cabbage, garlic, red pepper powder, ginger and onion). Kimchi contains high contents of nutrients such as vitamins(ascorbic acid, $\beta$-carotene and vitamin B complex), minerals(calcium, potassium, iron and phosphorous), essential amino acids and dietary fiber. Kimch also contains high levels of lactic acid bacteria, allicin, capsaicin, organic acid, phenol compounds, flavonoid and sulfur compounds. The dietary fiber and lactic acid bacteria isolated from kimchi are effective in improving intestinal microflora of human. Isoluble dietary fiber shows anticancer activity, but soluble dietary fiber shows hypocholesterolemic effect. Lactic acid bacteria isolated from kimchi acts as a hypocholesterolemic or anticancer agent. A major ingredient of kimchi is mainly cruciferous and allium family vegetables, which were also reported to prevent cancer and atherosclerosis. It is suggested that kimchi is important not only as one of the traditional fermented Korean food but also as therapeutic agent for carcinogenesis and hypercholesterolemic state.

• Bulletin of the Korean Chemical Society
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• v.25 no.10
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• pp.1477-1483
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• 2004

We present the tandem mass spectrometry applications carried out to elucidate the coordination structure of Zn(II) bound lysine ternary complexes, $(Zn+Lys+Lys-H)^+$, which is a good model system to represent a simple (metallo)enzyme-substrate complex (ES). In particular, experimental efforts were focused on revealing the involvement of a lysine side chain ${\varepsilon}$-amino group in the coordination of $Zn^{2+}$ divalent ions. MS/MS fragmentation pattern showed that all the oxygen species within a complex fell off in the form of $H_2O$ in contrast to those of other ternary complexes containing amino acids with simple side chains (4-coordinate geometries, Figure 1a), suggesting that the lysine complexes have different coordination structures from the others. The participation of a lysine basic side chain in the coordination of Zn(II) was experimentally evidenced in MS/MS for $N{\varepsilon}$-Acetyl-L-Lys Zn(II) complexes with acetyl protection groups as well as in MS/MS for the ternary complexes with one $NH_3$ loss, $(Zn+Lys+Lys-NH_3-H)^+$. Detailed structures were predicted using ab initio calculations on $(Zn+Lys+Lys-H)^+$ isomers with 4-, 5-, and 6-coordinate structures. A zwitterionic 4-coordinate complex (Figure 7d) and a 5-coordinate structure with distorted bipyramidal geometry (Figure 7b) are found to be most plausible in terms of energy stability and compatibility with the experimental observations, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.89-101
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• 1995

Kimchi is a fermented Korean vegetable product prepared using mafor raw materials (oriental cabbage and radish) and other ingredients through a series of processes of grading, brining, blending, and fermentation. Kimchi fermentation is initiated by various microorganisms originally present in the raw materials, but the fermentation is gradually dominated by lactic acid bacteria. Thus, the complex biochemical activities obviously occur during, before and after kimchi fermentation and their biochemical characteristics greatly differ, depending on the raw materials and processes used. This review covers in detail the numerous biochemical characteristics of sugars, organic acids, amino acids, vitamins(B complex, carotene and ascorbic acid), pectic substances, flavor components and others during preparation and preservation of kimchi.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.650-655
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• 2017

Extraction methods for cultured sea mussels Mytilus edulis and the quality characteristics of resulting extracts were investigated. The crude protein, carbohydrate and volatile basic nitrogen content of raw sea mussels was 15.2%, 1.9%, and 11.2 mg/100 g, respectively. Extracts were prepared using three different methods: hot-water extract (WE), scrap enzymatic hydrolysate extraction (SE), and complex extraction (CE). The respective extracts contained 5.5%, 8.6%, and 6.6% crude protein; 281.7, 366.0, and 343.0 mg/100 g amino nitrogen,: and 2.0%, 1.1% and 1.8% salinity. Their extraction yields were 689, 323, and 1,012 mL/kg. The CE method was superior to the traditional WE method in terms of extraction yield, amino-nitrogen content, and organoleptic qualities, but not odor. Active taste components were evaluated and the total free amino acid content of the WE and CE methods was 5,667.0 and 7,006.3 mg/100 g, respectively. The concentrations of major components (for WE and CE methods, respectively) were as follows: glutamic acid (1,244.0 and 955.4 mg/100 g), taurine (987.9 and 746.8 mg/100 g), glycine (721.2 and 847.0 mg/100 g), alanine (341.9 and 423.8 mg/100 g), arginine (265.5 and 376.5 mg/100 g), lysine (199.8 and 270.4 mg/100 g), and proline (253.9 and 220.3 mg/100 g). In conclusion, these results demonstrate that there is potential for using the CE method to expand the commercial utilization of sea mussels as a flavoring substance resource.