• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.550-563
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• 2000

This study was carried out in order to elucidate the fundamental data on the taste compounds between wild and cultured fishes produced on Chungmu and Wando at the southern coast areas of Korea. For this purpose, the food components of cultured fishes such as red sea bream Pagnus major, Sebastes pachycephalus and flounder, Paralichthys olivaceus being spot lighted for the main sea fish, the staple food and high economic fish were investigated and compared with those of the wild ones. There was a little appreciable difference in the proximate compositions of all the species from localities between wild and cultured fishes. But according to the growing conditions, wild fishes were higher in moisture contents and lower in crude lipid content than those of cultured fishes and little difference was seen in protein and ash contents between the two. With regard to the nucleotides and their related compounds, i.e. ADP, IMP and inosine were detected but ATP and hypoxanathine were not from them. On the other hand, there were little difference in the total taste compounds of all the species from localities and the growing conditions between wild and cultured fishes. But all the species were higher in IMP content. The total of seventeen amino acids were detected in samples. The highly contents of glutamic acid, lysine, aspartic acid, proline, leucine, alanine, valine and alginine were showed and less low contents of cystein, histidine, methionine, tyrosine and phenylalanine were detected. The total amino acids of the others were much alike in that composition. Little difference was seen from localities and the growing conditions between wild and cultured ones. The free amino acids were much alike in that composition of all the species. There was little difference in the free amino acid compositions all the species from localities and the growing conditions between wild and cultured fishes. But taurine was dominant, showing from 39% to 65% of the free amino acid content and it is followed by hydroxyproline, lysine, alanine and glycine in other. There were differences in the organic acid compositions of all the species from localities and the growing conditions between wild and cultured fishes. In addition, cultured fishes were more abundant in the total organic acid compositions than those of wild ones.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1246-1250
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• 2005

This study was carried out to analyze the components of the stem of bush clover, Lespedeza bicolor to obtain basic data on the studies of the physiological function and a possibility of utilizing L. bicolor. General components of L. bicolor were 82.35$\%$ carbohydrate, 13.38$\%$ moisture, 2.80$\%$ crude protein, 0.86$\%$ crude ash and 0.61$\%$ crude fat. The content of reducing sugar was 147.58 mg/100 g. The total amount of free sugar was 52.4 mg/100 g that was composed of 31.0 mg/100 g fructose, 16.7 mg/100 g glucose and 4.7 mg/100 g sucrose. In the results of mineral analysis, the content of Ca was the highest (472.97 mg/100 g) and followed by 206.70mg/100 g of K. The total amount of hydrolyzed amino acid was 148.95 mg/100 g that consist of 31.74 mg/100g of essential amino acid and 117.24 mg/100 g of non-essential amino acid. Total free amino acids were contained 106.39 mg/100 g that was composed of 8.41 mg/100 g essential amino acids and 97.98 mg/100 g the non-essential, and proline (62.92 mg/100 g) was the highest that account for 59.8$\%$ of total free amino acids. Total content of amino acid derivatives was 30.01 mg/100g and that of $\gamma$ -aminoisobutyric acid was the highest as 12.57 mg/100 g among them.

• 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.

• KSBB Journal
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• v.22 no.5
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• pp.278-281
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• 2007

The nutritional composition of Pleurotus nebrodensis fruiting body has been analyzed for medicinal and edible uses. Minerals of P. nebrodensis were found to be as follows potassium (1,612.96 mg/100 g), phosphorus (644.52 mg/100 g), magnesium (100.32 mg/100 g), sodium (97.84 mg/100 g), calcium (13.8 mg/100 g), iron (4.77 mg/100 g), zinc (4.32 mg/100 g), copper (0.88 mg/100 g) and manganese (0.55 mg/100 g) based on dry weight. Eighteen amino acids were found in P. nebrodensis. Among total amino acid, glutamic acid content was the highest (353 mg/100 g) and aspartic acid, leucine, arginine and alanine were followed. Concerning free amino acids, tryptophan, proline, alanine and isoleucine were dominant. The vitamin E content was the highest (285.31 mg/100 g), then vitamin C, niacin and vitamin $B_6$ were followed.

• 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.

• Mycobiology
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• v.35 no.4
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• pp.215-218
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• 2007

The caterpillar-shaped Chinese medicinal mushroom (DongChongXiaCao) looks like a worm in the winter and like a grass in the summer. The fruiting body has been regarded as popular folk or effective medicines used to treat human diseases such as asthma, bronchial and lung inflammation, and kidney disease. The fruiting bodies of Paecilomyces tenuipes that formed on the living silkworm (Bombyx mon) host were used in this examination. This study was carried out to investigate the proximate composition, soluble sugar, amino acid and fatty acid profiles, and contents of the bioactive ingredient including adenosine and D-mannitol in the fruiting-bodies. The moisture content was 57.56%. Soluble sugars found were glycerol, glucose, mannitol and sucrose, and the contents exceeded $24\;mgg^{-1}dry$ weight. Total free amino acid content was $17.09\;mgg^{-1}dry$ weight. Arginine, glycine, proline and tyrosine were main amino acids. The content of oleic acid in fatty acids was high. Adenosine was more abundant in fruiting bodies than corpus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.4
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• pp.1-9
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• 1986

The mashes of soybean paste were preparea using the conventional meju fermented naturally by wild microoganisms or the new types of meju fermented by pure cultures of Aspergillus oryzae, Bacillus natto and B. subtilis to elucidate changes during the aging period. The results obtained are as follows ; The soybean paste made with conventional meiu and Asp. oryzae meju showed higher content of amino nitrogen than those of B, natto and B. subtilis meju. Soybean paste made with conventional meju contained a little more content of total and reducing sugars than other soybean pastes. ph during aging period was higher than 5.0 for the Asp. oryzae paste while less than 4.5 for B. subtilis paste. Aspartic acid. threonine, serine, glutamic acid, glycine, alanine, cystine, valine, methionne, leucine and histidine for Asp. oryzae paste ; tyrosine, arginine and proline for conventional meju paste; and isoleucine and phenylalanine for B. subtilis paste were found to be peak amount 90 days after the preparation. The content of total free amino acid was high in the order of Asp. oryzae paste, conventional paste, B. natto paste and B. subtilis paste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1271-1278
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• 2011

This study was carried out to investigate the food components of the fruit, cladodes, and flowers of freezedried Cheonnyuncho harvested from Yeosu, Jeonnam in Korea. The major components of freeze-dried Cheonnyuncho in proximate composition were carbohydrates and crude ash. Ca, K, and Mg were the predominant minerals in Cheonnyuncho. Calcium content was higher in the fruit and cladodes than in the flowers. Two major amino acids, glutamic acid and aspartic acid, made up over 25% of the total amino acids in Cheonnyuncho. Palmitic acid and stearic acid were most abundant out of all the saturated fatty acids in Cheonnyuncho. The saturated fatty acid content of the fruit was higher than that of the flowers and cladodes. The major unsaturated fatty acid of Cheonnyuncho was oleic acid. The cladodes contained unusually high amounts of linoleic acid compared to the fruit and flowers. The major free sugar in the fruit was sucrose, whereas that of the cladodes and flowers was fructose. The total free sugar content was the highest in fruit, followed by cladodes. The most abundant organic acid in the fruits and cladodes was malic acid, while that of the flowers was citric acid. Vitamin A concentration was highest in the flowers whereas vitamin C concentration was highest in the fruit.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.526-532
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• 2012

This study was conducted to investigate chemical properties of wild $Lactuca$ $indica$ (WL) and cultivated $Lactuca$ $indica$ (CL). The proximate composition, reducing sugar, free amino acids, organic acid, vitamin C, minerals, chlorophyll, and crude saponin were analyzed. WL and CL contained high levels of carbohydrate. The leaves and roots of CL contained higher levels of free amino acid than those of WL. Especially, the proline content of CL leaf was 12 times higher than that of WL leaf, and the arginine content of CL root was 100 times higher than that of WL root. The major organic acid and mineral of $Lactuca$ $indica$ were tartaric acid and potassium, respectively. CL showed significantly higher value of reducing sugar than WL. The vitamin C content of the samples ranged from 0.4 to 24.1 mg%, and CL leaf was the highest amount of vitamin C among the samples. CL leaf had a higher amount of chlorophyll than WL leaf, but WL root contained a higher amount of crude saponin than CL root. As in this study, CL showed better nutritional properties than WL, and these results will provide fundamental data in order to activate the cultivation of wild plants.

• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.241-247
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• 1998

Fish extracts were processed at high temperature (136.7 ~14$0^{\circ}C$) for possible use as functional food ingredients. Raw fish meats and those hydrothermal extracts were compared with respect to in vitro and in vivo protein qualities. 95% of fat inraw meats was reduced in extracts but there were not remarkable changes in other macronutrients in freeze-dried extracts. Most of essential amino acids were decreased significantly but two times more proline and glycine were detected in extracts. High temperature cooking resulted 2.1 ~3.7 times of higher total free amino acid content infish extracts compared iwth raw meat, and taurine and glutamic acid were increased especially. Severe protein damages were occurred when invitro protein quality indices such as availblae lysine, hydrophilic browing, trypsin inhibitor formation and in vitro protein digestibility were measured on fish extracts. In vivo protein qualities were also strongly influenced by high temperature ; however rat-body-weight gain was nearly zero during PER assay, and rat PER or NPR of fish extracts were significantly lower (p<0.001) than those of cotnrol (ANRC casein) and original raw fish meats.