• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.379-387
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• 2002

The focus of this study was the influence of organic acids such as acetic, citric and malic acid on the dissolution of calcium (Ca), magnesium (Mg), and phosphorus (P) on chicken thigh bone. As the concentration (0, 0.5, 1, 2, 4%) of acetic, citric, and malic acid increased, the resultant contents of calcium, magnesium, and phosphorus were higher than that of the control. When the boiling time (2, 4, 6, 8, 12 hours) was increased, dissolved amounts of several minerals from the chicken thigh bone increased. Calcium dissolved the most when chicken stock was boiled for 12 hours with 4% of malic acid added. In addition to minerals, amino acids and proteins were further extracted by adding organic acids. The soup stock which contains minerals such as calcium, can be obtained by boiling the chicken thigh bone for 12 hours with an organic acid.

• Korean Journal of Human Ecology
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• v.8 no.4
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• pp.23-35
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• 2005

The purpose of this study was to analyze the chemical components of Perilla leaf(frutescens Britton var. scuta Kudo) according to the making process, and to examine Hunter's color value and sensory evaluation of Jasosuksu by extraction time. Perilla leaves were prepared in three types; fresh leaf, dried leaf in the shade and roasted leaf after being dried in the shade in order to make Jasosuksu. The results of the research were as follows: Free sugars(sucrose, glucose, fructose) and organic acids(citric acid, tartaric acid, malic acid, succinic acid) were present in the fresh leaf, dried leaf and roasted leaf. $15{\sim}16$ kinds of amino acid including aspartic acid were determined in the fresh leaf, dried leaf and roasted leaf, and the major free amino acids were serine, aspartic acid, and glutamic acid. The major total amino acids of tile fresh leaf, dried leaf and roasted leaf were glutamic acid, histinine, and glycine. The major fatty acids of Perilla leaves were palmitic acid, linolenic acid, and linolenic acid. The content ratio of linolenic acid in fresh leaves was the highest, but that of palmitic acid was lower than that of dried leaves and roasted leaves. L value, a value, and b value of Perilla leaf were the highest in the roasted leaves followed by the order of dried leaves and fresh leaves. L value and b value of Jasosuksu extracted from roasted leaves were higher than Jasosuksu extracted from dried leaves. The preference of color, flavor, sweetness of Jasosuksu extracted from dried leaves was the highest when extraction time was 10 min. at $70^{\circ}C$, but that of Jasosuksu extracted from roasted leaves was the highest when extraction time was 15 min. at $70^{\circ}C$. The preference of color, flavor, taste of Jasosuksu extracted from roasted leaves was higher than that of Jasosuksu extracted from dried leaves.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1021-1025
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• 2001

Physicochemical properties of Rubus coreanus Miquel were examined. Unripened fruit, ripened fruit and leaf of Rubus coreanus Miquel were used as samples. The contents of water, crude protein, crude fat, crude fiber, dietary fiber, and crude ash were studied. The pH, soluble solid content, acidity and color were also measured. In terms of free sugar composition, concentration of glucose and fructose found in unripened fruit had increased in ripened fruit and sucrose was contained in ripened fruit. The major free sugars of leaf were glucose, fructose and sucrose. Citric acid, succinic acid and fumaric acid were found in all three sample groups, unripened fruit, ripened fruit and leaf. The citric acid showed the highest concentration in the unripened fruit as the concentration of 1.21%. Fifteen types of amino acids were analysed from the unripened and ripened fruit of Rubus coreanus Miquel. The leaf contained methionine in addition to those fifteen type amino acids in fruits. The glutamic acid contents of unripened fruit, ripened fruit and leaf were 411, 246.59 and 898.42 mg%, respectively. Among the minerals studied in this research Rubus coreanus Miquel held high level of potassium. The potassium concentrations of unripened fruit, ripened fruit and leaf were 645.07, 216.53 and 815.78 mg%, respectively.

• Biotechnology and Bioprocess Engineering:BBE
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• v.8 no.2
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• pp.64-75
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• 2003

Aptamers are functional nucleic acids that can specially bind to proteins, peptides, amino acids. nucleotides, drugs, vitamins and other organic and inorganic compounds. The aptamers are identified from random DNA or RNA libraries by a SELEX (systematic evolution of ligands by exponential amplification) process. As aptamers have the advantage, and potential ability to be released from the limitations of antibodies, they are attractive to a wide range of therapeutic and diagnostic applications. Aptamers, with a high-affinity and specificity, could fulfil molecular the recognition needs of various fields in biotechnology. In this work, we reviewed some aptamer Selection techniques, properties, medical applications of their molecules and their biotechnological applications, such as ELONA (enzyme linked oligonucleotide assay), flow cytometry, biosensors, electrophoresis, chromatography and microarrays.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.2
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• pp.117-122
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• 1982

Abalone, Haliotis diversicolor japonica, is one of the most palatable sea foods in Jeju-Do, Korea : however relatively little is known about the characteristics of its taste. This study was undertaken to establish the basic data for evaluating the taste compounds in the extract of abalone including nucleotides and their related compounds, free amino acids, trimethylamine oxide, trimethylamine and total creatinine. The amount of AMP was $2.21{\mu}mole/g$ while IMP and inosine was trace in content. In the extracts, taurine, arginine and glycine were abundant holding $39.9\%,\;25.4\%,\;14.0\%$ of total free amino acids content respectively, but tyrosine and phenylalanine was trace in content. TMAO, TMA and total creatinine were poor in content marking $5.4mg\%,\;1.0mg\%\;and\;5.0mg\%$. It was presumed that the characteristic flavor of abalone was mainely attributed to free amino acids. Organic acids, nucleotides and their related compounds played auxiliary role in the characteristic flavor of abalone.

• The Microorganisms and Industry
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• v.18 no.3
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• pp.23-33
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• 1992

The general characteristics of campylobacters and related organisms (e.g., species of the genera Helicobacter and Wolinella, Bacteroides ureolyticus, and Bacteroides gracilis) are as follows: slender, non-sporeforming, gram-negative, vibroid bacteria (helical- or spiral- shpaed; except that B. ureolyticus and B. gracilis are straight-rod), 0.2-0.5 .mu.m in width and 0.5 .mu.m in length. (Smibert, 1984; Penner, 1988). The species of genus Campylobacter and related organisms are chemoorganotrophs; however, they neither oxidize nor ferment carbohydrates and instead obtain energy from amino acids, the salts of tricarboxylic acids (TCA) cycle intermediates, the salts of organic acids, or, in some species, H$\_$2/. With regard to their oxygen responses for growth, they all are microaeophilic i.e., they are capable of oxygen-dependent growth (respiring with oxygen as a terminal electron acceptor) but can not grow in the presence of a level of oxygen equivalent to that present in an air atmosphere (21% oxygen). This review will take interests in how these microorganisms response to oxygen for growth and what repiratory types they have.

• Journal of Plant Biotechnology
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• v.37 no.1
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• pp.47-56
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• 2010

Sea buckthorn (Hippophae rhamnoides L.) is deciduous shrubs in the genus Hippophae, mainly cultivated in Europe and Asia. Sea buckthorn berries have a high vitamin C, vitamin E, carotenoids, carbohydrates, protein, organic acids, dietary minerals, triterpenoids, polyphenolic acids and amino acids. Extracts of sea buckthorn berries have anti- obesity, anti-oxidantive, anti-microbial, anti-ulcerogenic, anti-diabetic and nutritional effects. Sea buckthorn used as a traditional medicine for the treatment of cough, aid digestion, invigorate blood circulation and alleviate pain. Extracts of sea buckthorn branches and leaves was administered to humans and animals to treat gastrointestinal distress in Mongolia. This paper briefly reviews the most relevant experimental data on the pharmacological effects and isolated component of sea buckthorn. And, we also describe the importance of sea buckthorn as the environmental-friendly crops.

• Korean Journal of Food Science and Technology
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• v.11 no.2
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• pp.77-80
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• 1979

Effects of interfering substances on the determination of L-ascorbic acid (AsA) in green tea and it's extracts by 2,4-dinitrophenylhydrazine (DNP) method was studied. and the removal of these interfering substances was also investigated. Under the condition prescribed for DNP method, AsA content of green tea are effected by some sugar, reductones, dicarbonyl compounds, organic acids, amino acids and others. All interfering substances except amino acids were eliminated by the chloroform extraction after adding o-phenylendiamine to sample solution. and remaining amino acids were eliminated almost completely by the treatment with ion exchange resin$(Amberlite{\;}IR-120H^{+})$. After removing the interfering substances by the above mentioned procedure, total AsA in green tea was determined by DNP method. The values obtained by this method were in good agreement with those by thin layer chromatography (TLC) method. and the method was more rapid and simple than TLC method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1140-1146
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• 1997

Storage stability of ginger paste product was investigated from the standpoint of the inhibition of nonenzymatic browning and loss of gingerol contents. For the experimentations, control, 0.04% of N-acetyl-L-cysteine in ginger paste(NAcCys), and combination treatment of NAcCys, 0.92 of water activity and 6.30 of pH in ginger paste (mixed treatment) were stored at 3$0^{\circ}C$ for 40 days and analyzed for browning and gingerol contents. In addition the changes in sugars, organic acids, ascorbic acids, amino acids, and sensory quality were determined. The results revealed that the mixed treatment agent was effective in preventing both nonenzymatic browning and loss of gingerol contents. The inhibition by combination treatment might be resulted from the control of radical formations by sulfhydryl groups of NAcCys and the increase of diffusion resistance in lower water activity. Browning development and total gingerol contents were found to be correlated to some physicochemical characteristics of ginger paste; that is, browning development to amino acid and color value in sensory evaluation, and total gingerol contents to flavor in sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.433-439
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• 1996

Major components affecting nonenzymatic browning in stored ginger paste were investigated using five synthetic model solutions.　The model systems were stored at $40^{\circ}C$ for 30 days and analyzed for browning, in addition the contents of sugars, organic acids, ascorbic acids, amino acids and gingerols were determined. Among the chemical components, fructose, asparagine and ascorbic acid were the main contributors to the browning development of ginger paste, while gingerol compounds were browning inhibitors.