• ALGAE
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• v.34 no.2
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• pp.163-175
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• 2019

To compare the nutritional quality of TPG (Teleaulax / Plagioselmis / Geminigera) clade species of cryptomonads with that of RHO (Rhodomonas / Rhinomonas / Storeatula) clade species 6 Teleaulax amphioxeia (TA) and 1 Rhinomonas sp. strains were mass-cultured in newly designed 500-L photobioreactors to the end of exponential growth phase. Intraspecific variations (IVs) in terms of one standard deviation among the 6 TA strains in the compositions of the three macronutrients were 41.5 (protein), 89.8 (lipid), and 15.6% (carbohydrate) of the mean. When harvested from stationary growth phase mean compositions of essential amino acids (EAAs, 47.3%) and non-EAAs (52.7%) of the 2 TA strains, CR-MAL07 and CR-MAL08-2, were similar to those of a Chroomonas strain. The IVs between the 2 TA strains in the composition of EAAs (10.3 and 2.4) and non-EAAs (8.5 and 2.1% of the mean) were rather smaller than those of saturated fatty acids (30.3 and 26.1) and unsaturated fatty acids (UFAs, 12.0 and 12.5% of the mean) in f/2-Si and urea-based compound fertilizer (UCF) culture media, respectively. Mean compositions of eicosapentaenoic acid (EPA, 17.9%) and docosahexaenoic acid (DHA, 12.7%) of total fatty acids of the 2 TA strains were higher than those that of a Chroomonas strain. EPA and DHA compositions exhibited similar level of IVs between the 2 TA strains in f/2-Si (14.6 and 11.0) and UCF media (12.6 and 13.5% of the mean). Thus, the nutritional quality in terms of amino acids, UFAs, EPA, and DHA in a TPG clade species, T. amphioxeia was comparable to those of RHO clade species with notable IVs. Practically, biotechnological targets for TPG clade cryptomonad strains might be subspecies or clone level.

• Korean Journal of Medicinal Crop Science
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• v.5 no.4
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• pp.294-301
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• 1997

Fatty acid, amino acid and organic acid contents were analyzed by gas chromatography, amino acid analyzer and high pressure liquid chromatography, respectively, in order to compare the chemical constituents of upland wasabi plant propagated by seed and auxiliary bud. Total fatty acid content and fatty acid composition of upland wasabi were not affected by the propagation methods. Generally, fatty acid content of leaf was higher than that of other parts such as enlarged stem, petiole, peduncle and root. In fatty acid composition, leaf had highest content of linolenic acid, 60-63%, in plant propagated by both seed and auxiliary bud, followed by palmitic acid, oleic acid and linoleic acid in the order. Similarly, total amino acid content was not influenced by propagation methods but plant propagated by seed had higher amount of amino acid content in enlarged stem, petiole and root than that by auxiliary bud -propagated plant. A total of 17 amino acids including 7 essential amino acids were identified in both seed and auxiliary bud propagations. Like total fatty acid content and fatty acid composition, leaf contained high amount of amino acids, especially glutamic acid, asparatic acid and leucine. Organic acid contents were similar in both propagation methods. The major organic acid in upland wasabi was acetic acid (60.0-78.2%), followed by succinic acid (9.9-29.7%) and malic acid (2.9-7.9%). Maleic acid content was least (0.5-2.6%). The result indicates that content and composition of fatty acid, amino acid, and organic acid in upland wasabi were not influenced by propagation methods.

• Journal of Ginseng Research
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• v.40 no.2
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• pp.113-120
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• 2016

Background: The present study aimed to compare the relative abundance of proteins and amino acid metabolites to explore the mechanisms underlying the difference between wild and cultivated ginseng (Panax ginseng Meyer) at the amino acid level. Methods: Two-dimensional polyacrylamide gel electrophoresis and isobaric tags for relative and absolute quantitation were used to identify the differential abundance of proteins between wild and cultivated ginseng. Total amino acids in wild and cultivated ginseng were compared using an automated amino acid analyzer. The activities of amino acid metabolism-related enzymes and the contents of intermediate metabolites between wild and cultivated ginseng were measured using enzyme-linked immunosorbent assay and spectrophotometric methods. Results: Our results showed that the contents of 14 types of amino acids were higher in wild ginseng compared with cultivated ginseng. The amino acid metabolism-related enzymes and their derivatives, such as glutamate decarboxylase and S-adenosylmethionine, all had high levels of accumulation in wild ginseng. The accumulation of sulfur amino acid synthesis-related proteins, such as methionine synthase, was also higher in wild ginseng. In addition, glycolysis and tricarboxylic acid cycle-related enzymes as well as their intermediates had high levels of accumulation in wild ginseng. Conclusion: This study elucidates the differences in amino acids between wild and cultivated ginseng. These results will provide a reference for further studies on the medicinal functions of wild ginseng.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.4
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• pp.337-342
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• 2013

Porphyra yezoensis is potentially an excellent source of dietary fiber, amino acids, and eicosapentaenoic acid (EPA) because this red seaweed is available in large quantities and is rich in polysaccharides, proteins, and n-3 fatty acids. This study determined the insoluble dietary fiber (IDF), soluble dietary fiber (SDF), neutral detergent fiber (NDF), acid detergent fiber (ADF), amino acid, and fatty acid contents of P. yezoensis harvested monthly from November 2011 to March 2012. The total dietary fiber (TDF) and IDF contents ranged from 27.2-34.9% and 18.5-26.9%, respectively, and were greater in March than November. The SDF content ranged from 4.9-8.4% and did not differ significantly during growth. Galactose and 3,6-anhydro galactose were the major sugars in IDF and SDF. The higher levels of galactose and 3,6-anhydro galactose in IDF might be due to associated porphyran-type polysaccharides. Mannose and xylose were also major sugars in IDF. The total amino acid contents decreased gradually from November to March. The total amino acid composition of Porphyra was dominated by alanine, glutamic acid, arginine, and aspartic acid. No significant changes in the fatty acid profile were observed throughout the study period. The dominant fatty acid during all seasons was EPA, which comprised as much as 50% of the total fatty acid content.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.1
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• pp.72-81
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• 2013

Four Luxi beef cattle ($400{\pm}10$ kg) fitted with ruminal, duodenal and ileal cannulas were used in a $4{\times}4$ Latin square to assess the effects of soybean small peptide (SSP) infusion on rumen fermentation, diet digestion and flow of nutrient in the gastrointestinal tract. The ruminal infusion of SSP was 0 (control), 100, 200 and 300 g/d. Ruminal SSP infusion linearly (p<0.01) and quadratically (p<0.01) increased microbial protein synthesis and rumen ammonia-N concentration. Concentrations of total volatile fatty acid were linearly increased (p = 0.029) by infusion SSP. Rumen samples were obtained for analysis of microbial ecology by real-time PCR. Populations of rumen Butyrivibrio fibrisolvens, Streptococcus bovis, Ciliate protozoa, Ruminococcus flavefaciens, and Prevotella ruminicola were expressed as a proportion of total Rumen bacterial 16S ribosomal deoxyribonucleic acid (rDNA). Butyrivibrio fibrisolvens populations which related to total bacterial 16S rDNA were increased (p<0.05), while Streptococcus bovis populations were linearly (p = 0.049) and quadratically (p = 0.020) decreased by infusion of SSP. Apparent rumen digestibility of DM and NDF were (Q, p<0.05; L, p<0.05) increased with infusion SSP. Total tract digestion of DM, OM and NDF were linearly (p<0.01) and quadratically (p<0.01) increased by infusing SSP. The flow of total amino acids (AA), essential amino acids (EAA) and individual amino acids were linearly (p<0.01) and quadratically (p<0.01) increased with infusion SSP. The digestibility of Lysine was quadratically (p = 0.033) increased and apparent degradability of Arginine was linearly (p = 0.032) and quadratically (p = 0.042) increased with infusion SSP. The results indicated that infusion SSP could improve nutrient digestion, ruminal fermentation and AA availability.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.1
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• pp.88-93
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• 2011

This experiment was carried out to find suitable sample type for the more accurate prediction and non-destructive way in the application of near infrared reflectance spectroscopy (NIRS) technique for estimation the protein, total amino acids, and total isoflavone of soybean by comparing three different sample types, single seed, whole seeds, and milled seeds powder. The coefficient of determination in calibration ($R^2$) and coefficient of determination in cross-validation (1-VR) for three components analyzed using NIRS revealed that milled powder sample type yielded the highest, followed by single seed, and the whole seeds as the lowest. The coefficient of determination in calibration for single seed was moderately low($R^2$ 0.70-0.84), while the calibration equation developed with NIRS data scanned with whole seeds showed the lowest accuracy and reliability compared with other sample groups. The scatter plot for NIRS data versus the reference data of whole seeds showed the widest data cloud, in contrary with the milled powder type which showed flatter data cloud. By comparison of NIRS results for total isoflavone, total amino acids, and protein of soybean seeds with three sample types, the powder sample could be estimated for the most accurate prediction. However, based from the results, the use of single bean samples, without grinding the seeds and in consideration with NIRS application for more nondestructive and faster prediction, is proven to be a promising strategy for soybean component estimation using NIRS.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.202-210
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• 1983

In order to elucidate the taste compounds of Korean catfish, Parasilurus asotus, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals in the extracts of Korean catfish were analyzed, and then evaluated by sensory test of synthetic extract prepared on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in taste profile were assessed. In free amino acid composition, glycine was dominant occupying $25\%$ of total free amino acids. The other abundant free amino acids were lysine, taurine and alanine. Judging from the result of analysis of nucleotides, IMP was dominant showing about $70\%$ of total nucleotides while ATP, ADP, AMP, inosine and hypoxanthine were low in content. Among organic bases, total creatinine was abundant and its nitrogen content occupied more than $50\%$ of the total extractive nitrogen. The amount of betaine was 18mg/100g and trace amount of trimethylamine and trimethylamine oxide were detected. The main organic acids were succinic, butyric, propionic and valeric acid. On the other hand, oxalic, fumaric, maleic, tartaric and citric acids were analyzed in trace. As for the sugars, glucose was found to be the most abundant monosaccharide. Extremely small amounts of fructoae, inositol were also detected and ribose and arabinose were trace in content. $K^+,\;Na^+,\;PO_{4}^{3-}$ and $Cl^-$ were found to be the major ions and small amount of $Ca^{2+}$ were defected. The synthetic extract, prepared with about 40 pure chemicals based on the analytical data satisfactorily revealed the natural taste of the original extract except slight difference in meaty taste and mildness. From the results of omission test the major components which contribute to produce the taste were serine, IMP, succinic acid and $PO_{4}^{3-}$.

• Journal of Life Science
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• v.13 no.3
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• pp.273-279
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• 2003

Changes in weight, length, amino acids, organic acids and free sugars of soybean sprouts germinated with extract of Panax ginseng(PGE, 100∼400 ppm) were investigated. PGE increased the weight and length of soybean sprouts. Content of total amino acid in soybean sprout germinated at 100 ppm of PGE after cultivation for 3 days was the most abundant and then decreased by increasing the concentration of PGE. Content of aspartic acid was increased with culture time, but that of glutamic acid was shown to be an opposite trend. Content of total free sugar was increased by increasing culture time and not affected by concentration of PGE. Content of sucrose in control group during growth of soybean sprout was decreased, but sucrose contents in PGE groups were increased to 3 days and decreased thereafter. However, the other sugars were continuously increased for 4 days. Content of total organic acids was the most abundant in soybean sprouts germinated with 200 ppm of PGE and cultured for 3 days. Phytic acid was a major organic acid, showing the range of 45 to 60% for total organic acids. In conclusion, PGE as sprouting water of soybean was effective to increase of growth, contents of amino acids and organic acids in soybean sprouts, indicating that PGE accelerated the quality of soybean sprouts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.7-13
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• 1978

Changes in contents of general components of comfrey cultured in Korea were experimented and amino acids were analyzed by thin layer chromatography (T.L.C.) and gas chromatography (G.L.C.). The results obtained were as follows; 1. General components of comfrey such as moisture, fat, protein, carbohydrate, crude fiber and total ash were 13.20, 2.22, 22.30, 37.62, 9.38 and 15.06%. respectively, after 60 days growth. 2. The root of comfrey after 60 days contained 6.03% of alanine, 2.24% valine, 10.77% arginine, 2.96% glycine, 4.08% histidine. 1.54% isoleucine, 0.58% cystein, 1.72% methionine, 7.55% aspartic acid, 7.81% glutamic acid and 4.65% lysine in the gas chromatographic analysis of amino acid composition 3. The crude protein was decreased after 60 days of growth whereas the contents of carbohydrate, crude fiber and total ash were increased. 4. The total amount of amino acids in root was greater than that in leaf of comfrey.

• The Korean Journal of Food And Nutrition
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• v.5 no.1
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• pp.49-54
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• 1992

In an attempt of develop composite flours, D. aimadoimo of yams in Korea was investigated with respect to its physicochemical properties and sensory analysis with baking bread. The results are summarized as follows ; 1. Yam had 73.21% of water, 21.65% of carbohydrate, 3.3% of crude protein, 0.25% of fat, 1.60% ash and 20.3%of starch. 2. Sucrose was 78% of the total free sugars in yam flour. It was contained which 67% of total free amino acids were serine, arginine & alanine and 23.6% of total amino acids was glutamic acid. 3. As the yam flour level in amylogram patterns (8% dry basis) was increased, the initial pasting temperature was increased and the viscosity decreased. 4. Replacement of yam flour with 10% wheat flour was the bests in sensory evaluation of the products.