• Title/Summary/Keyword: histidine

Search Result 979, Processing Time 0.035 seconds

Comparison of the Composition of Free Sugars , Amino Acids and Minerals in Black Omija (Schizandra nigra Max) (흑오미자의 유리당, 아미노산 및 무기질 조성)

  • 신수철
    • Korean Journal of Plant Resources
    • /
    • v.11 no.1
    • /
    • pp.47-50
    • /
    • 1998
  • For the quantitiative determination of chemical and taste components in black omija(Schizandra nigra Max) and omija(S.chinensis), compositions of free sugars, free amino acids, total amino acids, and minerals were analyzed. Among the total free sugars in black omija and omija, glucose and frutose were major free sugars and sucrose was little amount. The most abundant free amino acid in black imija was histidine and that in imija was serine. The major free amino acid in black omija and omija were histidine, serine, glutamic acid and aspartic acid. The major total amino acids in black omija and omija were glutamic acid, arginine , leucine and histidine. The limiting amino acid of each omija was S-containing amino acids. The abuntdant minerals in black omija and omija were K and Ca.

  • PDF

A Study on Physico-chemical Property and Composition of Velvet Antler and Byproducts in Elk. (Elk종의 녹용과 부산물의 이화학적 특성에 관한 연구)

  • 이길왕
    • Journal of Life Science
    • /
    • v.14 no.3
    • /
    • pp.496-500
    • /
    • 2004
  • This study has been performed for physico-chemical property and composition of sinew, testes, tail, blood and velvet antler in Elk. Amino acid contents in the sinew taurine, alanine, histidine, and lysine were high contained, histidine, glutamic acid, taurine, and lysine were high contained in testes, glutamic acid, lysine, alanine, glycine, and phenylalanine were high contained in tail, histidine, glycine, and lysine were high contained in blood, glutamic acid, lysine, taurine, alanine, and glycine were high contained in velvet antler. And, based on the amount of mineral, $K^{+}$, $Ca^{2+}$, and $P^{+}$ were 444.8, 166.6 and 242.9mg per 100g in sinew, respectively. $K^{+}$, $Ca^{2+}$ and $P^{+}$ were 294.4, 330.5, and 514.3 mg per 100g in testes, respectively, $K^{+}$, $Mg^{2+}$, and $P^{+}$ were 1420.6, 118.4, and 1105.2mg per 100 mg in tail, respectively. Fe3+,-K+, and P+ were 344.1, 1023.6 and 157.2 mg per 100 mg in blood, respectively and $K^{+}$, $Ca^{2+}$ and $P^{+}$ were 888.4, l1533.1 and 14722.0 in velvet antler, respectively. Finaly, difference were found in comparison of composition of free mwtal ion (N $a^{+}$, $K^{+}$, $Mg^{2+}$ and $Ca^2$) bwteen blood, tail, tests, sinew and velvet antler, and composition of free metal in blood higher than those othersd higher than those others.

Available Components of Cooking Drips, Dark Muscle, Head and Raw Vicera from Skipjack (가다랑어 자숙액, 혈합육, 두부 및 내장의 유효성분)

  • CHOI Yeung Joon;KIM In-Soo;LEE Keun-Woo;KIM Geon-Bae;LEE Nahm-Gull;CHO Young-Je
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.29 no.5
    • /
    • pp.701-708
    • /
    • 1996
  • To evaluate the possibility of using a by-products of skipjack canning as a food or feedstuff, the proximate composition, total and free amino acids, total lipid composition, and nucleotide related compounds were analyzed. The crude protein was highest in dark muscle, while lipid was highest in head. The important total amino acids in by-products were founded to be glycine, glutamic acid, alanine and histidine. The important free amino acids from dark muscle and head were taurine, histidine and anserine. The amounts of histidine, anserine and carnosine in dark muscle was higher than those of cooking drips, head, and raw vicera. The major fatty acids in by-products were palmitic, stearic, oleic and docosahexaenoic acid (DHA). The inosine and hypoxanthine were important nucleotide related compounds in by-products. The results suggests that by-products from skipjack can be used as food sources and feedstuffs especially for marine fish culture.

  • PDF

Studies on Contents of Amino Acids in Citrus Junos Sieb (유자중(柚子中) Amino Acids에 관(關)한 연구(硏究))

  • Chung, J.H.
    • Applied Biological Chemistry
    • /
    • v.15 no.2
    • /
    • pp.175-180
    • /
    • 1972
  • The chemical composition of amino acids in the rind and fresh of Citrus Junos Sieb was studied and compared with that of Citrus natsudaidai Hayate. The results were summarized as follows. 1. Beth of them contained twenty kinds of amino acids, including three kinds of unknown amino acids. 2. Proline in the rind of Citrus Junos and aspartic acid in the rind of Citrus natsudaidai were the richest of all amino acids but on the contrary. Histidine was the poorest of all amino acids in the rind of them. The content of proline amounted to 16.48 mg/100mg in the rind of Citrus Junos and the content of aspartic acid amounted to 32.18 mg/100mg in the rind of Citrus natsudaidai. 3. Aspartic acid was the richest of all amino acids in the flesh of Citrus Junos and the content of it amounted to 32.68mg/100mg. On the other hand, Proline was the richest of all amino acids in the flesh of Citrus natsudaidai and the content of it amounted to 20.93mg/100mg. But the content of histidine as 1.32 mg/100 mg in the flesh of former and tyrosine as 1.18 mg/100 mg in the flesh of latter were relatively small. 4. In the fruits of Citrus Junos and Citrus natsudaidai, aspartic acid and Proline were rich and histidine was poor in quantity. Generally, Flesh contained more amounts of all kinds of amino acids than those rind and especially glutamic acid was richer, compared with other amino acids in flesh.

  • PDF

Studies on the Food from Fresh Water Fish -3. Composition in Amino Acids and Nucleotides of the Dorsal Muscle of Some Fresh Water Fishes, Sweet Fish, Cornet Fish, Mandarin Fish and Read Fish- (담수어(淡氷魚)의 식품학적(食品學的) 연구(硏究) -3. 은어, 누치, 쏘가리 및 밀어 배육(背肉)의 핵산관련물질(核酸關聯物質) 및 아미노산(酸) 조성(組成)-)

  • Sung, Nak-Ju;Lee, Eung-Ho;Ha, Bong-Seuk
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.13 no.2
    • /
    • pp.163-168
    • /
    • 1984
  • The composition of amino acids and the related compounds of nucleotides in the dorsal muscle of sweet fish Hemibarbus labeo, Mandarin fish Siniperca scherzeri and read fish Gobius similis was analyzed by amino acid autoanalyzer and high performance liquid chromatography. The result showed that IMP was dominant in the nucleotides of all the dorsal muscle of the fishes and a less amount of UMP, hypoxanthine and AMP was detected. In the free amino acid composition, the important amino acids were taurine and histidine in sweet fish, taurine, glycine and histidine in cornet fish, taurine, histidine and alanine in mandarin fish, taurine, proline and threonine in read fish, respectively, and in all the dorsal muscle of fishes, taurine was the dominant amino acid. In the amino acid compositions of the muscle protein, glutamic acid, glycine, aspartic acid and lysine were reached to 44.0% of total amino acids in sweet fish, glutamic acid, aspartic acid, lysine and glycine were 43.5% in cornet fish, glutamic acid, aspartic acid, lysine and leucine were 43.3%, 43.5% of total amino acids in mandarin fish and read fish, respectively. Glutamic acid was the dominant amino acid in all the fresh fishes.

  • PDF

Determination of the pKa for Histidine-51 Residue in the Ternary Compelx of Horse Liver Alcohol Dehydrogenase

  • Lee, Kang-Man;Son, Su-Yeon
    • Archives of Pharmacal Research
    • /
    • v.15 no.3
    • /
    • pp.229-233
    • /
    • 1992
  • The pKa value of histidine-51 residue was determined by the pH dependency of contents of NADH bound to the active site in the orse liver alcohol dehydrogenase and % inactivation with diethyl pyrocarbonate treatment of the enzyme. The pKa for His-51 was -7.15 in the ternary complex and -6.7 in the enzyme itself.

  • PDF

Transposon Tn5 Mutagenesis of Bradyrhizobium japonicum: A Histidine Auxotrophic Mutant of B. japonicum Shows Defective Nodulation Phenotype on Soybean

  • So, Jae-Seong
    • Journal of Microbiology and Biotechnology
    • /
    • v.5 no.2
    • /
    • pp.110-113
    • /
    • 1995
  • Transposon Tn5 was used to induce random insertional mutations in Bradyrhizobium japonicum, a soybean endosymbiont. By genomic Southern blot analysis, transposition events were found to have occurred randomly throughout the B. japonicum genome. After screening 3, 626 mutants by auxotrophy test, a histidine auxotroph was isolated. Upon plant infection test, the His mutant showed a 3~4 day delay in nodule formation.

  • PDF

Effect of Glycyrrhetinic acid on Histamine Synthesis and Release

  • Lee, Young-Mi;Kim, Youn-Chul;Kim, Hyung-Min
    • Archives of Pharmacal Research
    • /
    • v.19 no.1
    • /
    • pp.36-40
    • /
    • 1996
  • The effect of glycyrrhetinic acid(18.betha.-glycyrrhetinic acid, GA) on histamine synthesis and release was investigated in cocultured mast cells with Swiss 3T3 fibroblasts. GA has strong dose dependent inhibitory activity for histamine synthesis and release in cocultured mast cells. GA(50 .mu.M) inhibited about 85% of histidine decarboxylase (HDC) activity. The appearance of cells staining positively with berberine sulface was also decreased in the presence of GA. It indicates that transdifferentiation of cultured mas cells (CMCs) was also inhibited.

  • PDF

Effect of Excessive Basic Amino Acids in Supplemented Diet on the Weight Gain and Blood Urea Nitrogen Concentration of Mice (염기성 아미노산의 과잉 투여가 흰쥐의 체중 및 혈액 중의 Urea Nitrogen 농도에 미치는 영향)

  • KIM Soon-Seon;PARK Yeung-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.15 no.1
    • /
    • pp.52-58
    • /
    • 1982
  • The effects of casein diet supplemented with excessive levels of three basic amino acidslysine, histidine and arginine - were studied in male, weanling, I. C. R. strain mice. The relationship between weight gain and concentration of blood urea nitrogen was also discussed with the follows results : 1. The groups supplemented with basic amino acids were demonstrated depressed growth and food intake than the control ($10\%$ casein diet) group, $5\%$ L-histidine HCl supplemented group being most depressed. 2. The concentration of blood urea nitrogen in the basic amino acid supplemented groups were higher than the control group. The value of L-arginine supplemented group was highest. 3. The concentration of blood urea nitrogen was related to the amounts of nitrogen contained in the diet not related to the growth gain.

  • PDF

Free amino acids in traditional Soy sauce prepared from Meju under different Formations (메주의 형상에 따른 재래식 간장의 유리아미노산)

  • Seo, Jeong-Sook;Lee, Taik-Soo
    • Journal of the Korean Society of Food Culture
    • /
    • v.7 no.4
    • /
    • pp.323-328
    • /
    • 1992
  • Three kinds of soy sauce were prepared using the brick type of conventional meju (A), the brick type of meju of Aspergillus oryzae (B), and the grain type of meju of Aspergillus oryzae (C) in summer. Free amino acids were analyzed in according to aging time of those products. Findings are as follows. Lysine, histidine, serine, glycine, valine, methionine, and phenylalanine were detected in all kinds of soy sauce at the beginning preparation. Aspertic acid, glutamic acid, alanine, threonine, arginine, and leucine were detected during 90 days. Isoleucine and tyrosine were detected during 180 days. Lysine and histidine were shown higher content among the detected free amino acids. The each content of glutamic acid, aspartic acid, and methionine was decreased in passing the aging time. The total content of free amino acids was shown 3,559-4,119 mg/100 ml at the 180 days. The total content of free amino acids of soy sauce C was higher than that of other soy sauces.

  • PDF