• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.371-378
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• 1987

Free and total amino acids of before and after the heating of the small shrimps were analysed quantitatively, in order to confirm the role of amino acids as important precursors of cooked odor components. Differences of free amino acids contents of the three samples were slightly reconized but free amino acids contents of all sample decreased as about half by heating, It seems that decreased amino acids participate In volatile components of the Small Shrimps. (Sergia lucens Hancen, Euphausia Surperba and Euphausia pacifica Hancen). The amino-carbonyl model reaction was carried out, in order to confirm formation mechanism of volatile compounds of the small shrimps during cooking. The model systems constituted by diluted solutions. of glucose and amino acids (proline, taurine and betaine) the most containing in small shrimps. The volatile odor concentrates of model system were obtained by simultaneous distillation and extraction with Nickerson's apparatus. The odor concentrates of model systems(I, III) had not small shrimp-like odor and main compounds were 1,4,5,6-tetrahydro-2-acetopyridine and 2-acetyl pyridine. In model system II, hetero ring nitrogen and sulfur compounds identified in small shrimps were not did.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.294-299
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• 1987

Lipid composition of dried grasshopper which the most significant factor of quality deteriorioration for processing and storage were studied. Also brown pigment formation and its effect of lipid autoxidation were studied. Lipid contents of matured female grasshopper were revealed 5.12% and composed of high content of unsaturated fatty acid. The phospholipid comprised 27.35% of the total lipid. On sun ana hot ai' drying, carbonyl values were greatly increased but peroxide values were not determined. On freeze drying, lipid peroxide and carbonyl compounds in grasshopper lipids were nearly not accumulated. Peroxide values were increased during early stage of storage, but carbonyl values were steadly increased for 98 days. Hydrophilic brown pigments which caused by sugar-amino reaction were higher than that of lipophilic. In the water soluble fraction of the browning products has some autioxidative activity, but in liposoluble fraction has not.

• Nutrition Research and Practice
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• v.8 no.1
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• pp.3-10
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• 2014

The rapid increase in the prevalence of metabolic syndrome, which is associated with a state of elevated systemic oxidative stress and inflammation, is expected to cause future increases in the prevalence of diabetes and cardiovascular diseases. Oxidation of polyunsaturated fatty acids and sugars produces reactive carbonyl species, which, due to their electrophilic nature, react with the nucleophilic sites of certain amino acids. This leads to formation of protein adducts such as advanced glycoxidation/lipoxidation end products (AGEs/ALEs), resulting in cellular dysfunction. Therefore, an effective reactive carbonyl species and AGEs/ALEs sequestering agent may be able to prevent such cellular dysfunction. There is accumulating evidence that histidine containing dipeptides such as carnosine (${\beta}$-alanyl-L-histidine) and anserine (${\beta}$-alanyl-methyl-L-histidine) detoxify cytotoxic reactive carbonyls by forming unreactive adducts and are able to reverse glycated protein. In this review, 1) reaction mechanism of oxidative stress and certain chronic diseases, 2) interrelation between oxidative stress and inflammation, 3) effective reactive carbonyl species and AGEs/ALEs sequestering actions of histidine-dipeptides and their metabolism, 4) effects of carnosinase encoding gene on the effectiveness of histidine-dipeptides, and 5) protective effects of histidine-dipeptides against progression of metabolic syndrome are discussed. Overall, this review highlights the potential beneficial effects of histidine-dipeptides against metabolic syndrome. Randomized controlled human studies may provide essential information regarding whether histidine-dipeptides attenuate metabolic syndrome in humans.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.686-692
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• 1992

The present study was carried out to examine the antioxidative actions between the products of amino-carbonyl reaction and commercial antioxidants, and investigate their synergistic effects. Nondialyzable melanoidins exhibited more significantly in the antioxidative action than unfractionated meanoidins did. Also, in the case of unfractionated melanoidins, both glycine and histidine were more effective than aspartic acid for the antioxidative action. There was no significant difference among amino acids in the action of nondialyzable melanoidins. The unfractionated melanoidin was not as good as antioxidative action of the synthetic antioxidants, butylated hydroxytoluene, tert-butyl hydroquinone and ascorbic acid ; however, the one was superior to that of natural antioxidants, ${\alpha}$-tocopherol and lecithin. Otherwise, the action of nondialyzable melanoidin was similar to that of synthetic antioxidant. The synergistic effects were increased in using melanoidin with ${\alpha}$-tocopherol and lecithin except for the systems of fructose-aspartic acid and fructose-glycine in unfractionated melanoidins.

• Molecules and Cells
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• v.22 no.2
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• pp.220-227
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• 2006

Oxidative alteration of mitochondrial cytochrome c has been linked to disease and is one of the causes of proapoptotic events. We have investigated the modification of cytochrome c by $H_2O_2$. When cytochrome c was incubated with $H_2O_2$, oligomerization of the protein increased and the formation of carbonyl derivatives and dityrosine was stimulated. Radical scavengers prevented these effects suggesting that free radicals are implicated in the $H_2O_2$-mediated oligomerization. Oligomerization was significantly inhibited by the iron chelator, deferoxamine. During incubation of deoxyribose with cytochrome c and $H_2O_2$, damage to the deoxyribose occurred in parallel with the release of iron from cytochrome c. When cytochrome c that had been exposed to $H_2O_2$ was analyzed by amino acid analysis, the tyrosine, histidine and methionine residues proved to be particularly sensitive. These results suggest that $H_2O_2$-mediated cytochrome c oligomerization is due to oxidative damage resulting from free radicals generated by a combination of the peroxidase activity of cytochrome c and the Fenton reaction of free iron released from the oxidatively-damaged protein.

• Advances in nano research
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• v.14 no.2
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• pp.201-210
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• 2023

A ZnO/poly (amide-imide) hybrid nanocomposite film with different weight percentages of Zinc oxide (ZnO) nanoparticles is synthesized and characterized in this paper. A two-step reaction successfully synthesized a new kind of heteroaromatic diamine with bulky pendant groups. In order to produce 3, 5-dinitro-3, 3-bis (4-(4-Nitrophenoxy) phenyl) -2- benzofuran-1-one, 3, 3'-bis (4-hydroxyphenyl) benzofuran-1-one and 3'-bis (4-hydroxyphenyl) benzofuran-1-one were combined with 3'-bis (3-hydroxyphenyl) benzofuran-1-one. The obtained dinitro was then reduced by zinc dust and hydrochloric acid. The reaction of 4, 4^* carbonyl diphthalic anhydride with amino acid L-alanine in acetic acid leads to the production of very high yields of chiral diacid monomer. As a result of the direct polymerization of these monomers, new optically active polymers were formed (amide-imide). In order to synthesize poly (amide-imide)/ZnO nanocomposites with different weight percentages (2, 4, 6, 8, and 10%), PAI and ZnO nanoparticles were combined using ultrasonication SEM, Fourier transform infrared spectroscopy, X-ray diffraction and thermal gravimetry were used to characterize the PAI films.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.604-609
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• 2002

The sensory properties and flavor components of the white bread added with arrowroot juice. The lightness of bread crumb decreased significantly as arrowroot juice was added. While the yellowness increased slightly, redness increased remarkably. The hardness, chewiness and adhesiveness of the white bread added with arrowroot juice increased more than those of the control bread, but they had no statistical significance. While the gumminess increased significantly and springiness decreased significantly, the cohesiveness did not indicate significant differences among the comparison groups. In sensory evaluation, the texture, flavor and sweetness did not indicate significant difference among the comparison groups, while the color and overall acceptability indicated significant difference. The optimum concentration of arrowroot juice in the white bread was 25% based on the sensory evaluation scores. The main flavors components of the white bread added with 25% arrowroot juice were compounds translated by arrowroot juice and the compounds formed by amino-carbonyl reaction. The translated flavors were methoxy phenol, ${\beta}-damascenone$, benzylcyanide, and menthofuran. The compounds formed by amino-carbonyl reaction were alkyl pyrazines, pyrroles and furans.

• Korean Journal of Agricultural Science
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• v.15 no.1
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• pp.95-113
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• 1988

In order to find out changes of chemical components related to browning of dried jujube, four varieties were subjected to the proximate analysis. Boeun, one of the major varieties in Korea, was sun-dried and stored for 12 months and analyzed periodically for one year. Browning, titrable acidity, pH, contents of ascorbic acid, organic acid, total amino acid, free amino acid, free sugar, hydroxymethylfurfural (HMF) and phenolic compounds were determined and compared with those of fresh jujube. The results obtained are summarized as follows; 1. In comparison with other similar fruits, jujube was high contents of ascorbic acid (62-79mg%) and carbohydrate (22-28%) excluding fiber. 2. Browning was increased in both steam-treated and nontreated plot together as storage period was prolonged. 3. Ascorbic acid content of fresh jujube was as high as 297.4mg% DB, but it was decreased to 20.2mg% DB, after 12 months storage. Therefore, loss of ascorbic acid was very great up to 93% of its original content. 4. Five kinds of organic acid, oxalic, succinic, fumaric, malic and citric acid were identified as major organic acids. It was interesting that only fumaric acid content was increased while others decreased during storage. 5. Seventeen kinds of amino acid were identified in the analysis of total amino acid content. Major amino acids were found to be proline, threonine, glutamic acid and lysine. During 12 months storage, 30% of original total amino acid was decreased and this was mostly accounted for free amino acids. 6. Threonine, proline, alanine and valine were identified as free amino acids which showed 85% decrease after 12 months storage. 7. Free sugars of jujube were composed of fructose, glucose and sucrose. They showed 24% decrease after 12 months storage, Especially sucrose was not detected after 4 months storage. 8. HMF of dried jujube was isolated and identified. Its content was increased up to great extent as storage period prolonged. 9. Caffeic, ferulic and P-coumaric acid were identified as jujube phenolic compounds which were significantly decreased during storage. In conclusion, non-enzymatic browning was thought to be more important than enzymatic reaction in the dried jujube. Amino-carbonyl reaction, ascorbic acid oxidation and reaction between phenolic compounds and sugar or nitrogen compounds were observed to be related to this browning.

• Korean Journal of Weed Science
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• v.6 no.1
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• pp.25-32
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• 1986

This experiment was conducted to evaluate effect of various hormones on callus induction, and on plantlet formation on various media, and to detect of Londax [Methyl 2-[[[[[(4,6-dimethoxy pyrimidin-2-yl) amino] carbonyl] amono] sulfonyl) methyl] benzoate] and Basta[Ammonium-(3-amino-3-carboxy-propyl)-methyl phosphinate] on callus growth and reaction of succinate dehydrogenase in callus against TTC, using various species such as Eleocharis kuroguwai, Cyperus serotinus, Oryza sativa (samgangbyeo) and Echinochloa crusgalli P. Beauv. var. caudata Kitagawa. The optimal levels of 2,4-D in MS medium seems to be different among species tested, 2.0 ppm for rice and E. crusgalli, 1.0 ppm for Eleocharis kuroguwai, and 4.0 ppm for C. serotinus derived callus from shoot-tip. In case of combination of 2,4-D with BA, 1.0 plus 0.3 ppm appeared the most appropriate level to induce callus from rice and E. kuroguwai, and I.0 plus 0.1 ppm for C. serotinus and E. crusgalli. When 2,4-D treated with TIBA, 1.0 plus 0.5 ppm appeared the most appropriate rates to induce callus derived from seeds of rice, E. crusgalli, seeds of C. serotinus and E. kuroguwai, 1.0 plus 0.3 ppm for shoot-tip of C. serotinus. Positive reaction of succinate dehydrogenase against TTC was observed regardless of calli and herbicides tested, indicating that they all are alive, and these herbicides were not able to kill the calli tested within the short period of time 20 hrs treatment. Regardless of plant species used, the rate of plantlet formation from callus was very low. However, some plantlet formed from E. crusgalli at 0.8 ppm of 2,4-D plus 8.0 ppm of kinetin, and from E. kuroguwai at 1.6 ppm of 2,4-D plus 16.0 ppm of kinetin, showing effectiveness of 2,4-D with kinetin mixture treatment. No callus was induced from C. serotinus treated with Basta from $10^{-6}M$ to $10^{-3}M$. In general, rice was the least susceptible to Basta among plant species tested, followed by E. crusgalli, and E. kuroguwai. In Londax treatment, rice showed the least inhibition rate in callus growth. Callus was induced from rice even at $10^{-3}M$ of Londax. However, $10^{-3}M$ of Londax completely inhibited callus induction from the test species. Rice showed most tolerant to both herbicides, indicating the existence of different responses among plant species.

• Preventive Nutrition and Food Science
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• v.4 no.2
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• pp.88-91
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• 1999

Aroma components of tea processed from Korean chicory roots were isolated and identified. The model system of amino-carbonyl reaction was carried out to study the formation mechanism of aroma compounds of chicory tea during manufacturing process. The concentration extracts from chicory tea and model system were analyzed and identified by gas chromatography(GC) and GC-mass spectrometry. Twenty-nine compounds, including pyrazines, furans, acids, alcohols, pyrroles and lactones were isolated and identified in chicory tea. The main compounds were pyrazines including methyl pyrazine, 2,5-dimethyl pyrazine, 2, 6-dimethyl pyrazine, 2-ethyl-6-methyl pyrazine, 2-ethyl-3-methyl pyrazine, thrimethyl pyrazine, 3-ethyl-2-5-dimenthyl pyrazine, 5-ethyl-2-3-dimenthyl pyrazine, and 2-acetyl-3-methy pyrazine and pyrroles including acethl pyrrole and formlyl pyrrole ; and furans including furfural , acetyl furan, 5-methyl furan, 5-methyl furfuralm, and furfuryl alcohol. These pyrazine compounds of a roasted and nutty aroma may be important contributors to the flavor of chicory tea. The aroma concentrate of model system also had a roasted and nutty aroma and the main compounds were methyl pyrazine, 2, 5-dimetyl pyrazine, 2, 6-dimethyl pyrazine and trimethyl pyrazine.