Hypertension is characterized by excessive renin-angiotensin system activity, leading to blood vessel constriction. Several synthetic compounds have been developed to inhibit renin and angiotensin-converting enzyme (ACE). These drugs often have adverse side effects, driving the exploration of plant protein-derived peptides as alternative or supplementary treatments. This study assessed the phenolic compound and amino acid content and the antioxidant and antihypertensive activity of 5 South Korean staple crops. Sorghum had the highest phenolic compound content and exhibited the highest antioxidant activity. Millet grains, particularly finger millet (38.86%), showed higher antihypertensive activity than red beans (14.42%) and sorghum (17.16%). Finger millet was found to contain a large proportion of branched-chain, aromatic, and sulfur-containing amino acids, which are associated with ACE inhibition. In particular, cysteine content was positively correlated with ACE inhibition in the crops tested (r=0.696, p<0.01). This study confirmed that the amino acid composition was more correlated with the antihypertensive activity of grains than the phenolic compound content. Finger millet mainly contained amino acids, which have higher ACE inhibitory activity, resulting in the strongest antihypertensive activity. These findings underscore the antihypertensive potential of select crops as plant-based food ingredients, offering insight into their biological functions.

This study aimed to investigate the effects of amino acid complex additives, such as protected vitamin C (VC) or detoxified sulfur (DS), on the growth and metabolism of Hanwoo cattle under high-temperature conditions. Accordingly, farms in Temperature-Humidity Index (THI) regions ranging from 78 to 89 for over 100 days were selected. The experimental groups were control, T1 (lysine + methionine + VC, 50 g/head/day), and T2 (lysine + methionine + DS, 50 g/head/day) with 70, 77, and 71 animals each. The range of the THI for 115 days was 78-89, and this occurred in most of the experiment days. The results showed that there was no significant difference in rectal temperature among the groups. The body weight increased to 786.4 and 809.0kg in the T1 and T2 groups, respectively, compared to the control group (p<0.05). Linoleic acid showed a high result of 2.01% in the T1 group compared to the control group (p<0.05). Unsaturated fatty acids were higher at 55.70 and 56.54% in the T1 and T2 groups, respectively, compared to the control group (p<0.05), and the omega 6/3 ratio was reduced to 20.10% (p<0.05). These findings indicate that T1 has a positive impact on growth, meat quality, and fatty acid composition compared to the control group. In conclusion, amino acid complex with VC improved the body weight of Hanwoo steers and the unsaturated fatty acids and essential amino acids of their meat; however, further research is needed to clarify this impact on carcass performance.

This study investigated the nutritional characteristics of before and after fermentation of domestic soybean (Glycine max L.) by Rhizopus oligosporus. The soybean storage proteins, β-conglycinin (11S globulin) and glycinin (7S globulin), were the most abundant in Seonyu (SY) and Danbaegkong (DBK), with concentrations of 253.4 mg/g and 193.0 mg/g, respectively. For 11S/7S related to sulfur-containing amino acid, DBK had a value of 0.95, making it the most excellent nutritionally among all the cultivars. The free amino acid content significantly increased from 0.04~10.45 mg/g before fermentation to 1.37~16.95 mg/g after fermentation, and the essential amino acid composition increased, confirming an improvement in protein quality after fermentation. Phytic acid, known as a nutritional inhibitor of soybeans, decreased from 1.66~2.13 g/100 g before fermentation to 0.90~1.58 g/100 g after fermentation, suggesting that mineral absorption inhibition was alleviated. In addition, the trypsin inhibitor content is suppressed by 76.20% to 81.25% after fermentation, which is expected to improve protein utilization in the body. This study confirmed some properties of fermented products by Rhizopus oligosporus using domestic soybeans, and these results are presented to serve as the basic data for establishing new uses of Korean soybean cultivars.

In vitro digestibility and protein digestibility corrected amino acid scores (PDCAAS) were investigated to verify the availability of protein in various Rhizopus oligosporus fermented products of domestic soybean (Glycine max L.) cultivars. Danbaegkong (DBK), Daepung (DP), Daewonkong (DWK), Saedanbaek (SDB), Seonyu (SY), and Cheongja4ho (CJ4) were used as raw samples, which were fermented using commercially available Rhizopus oligosporus for 48 h. All cultivars showed increased crude protein content after fermentation. The crude protein content of DBK and SDB was significantly higher than that of the other samples (55.12% in DBK and 54.22% in SDB) (p<0.001). CJ4 had the highest alanine content of 28.88 mg/g (p<0.001), and no significant difference in cysteine content was detected among the cultivars. In most of the fermented samples, the in vitro digestibility was 0.9 or higher, indicating high protein in the fermented samples. However, it is considered that restrictions on digestion are low. In DWK, the amino acid content and PDCAAS, which together indicate protein quality, were 0.917 and 0.855, respectively, confirming that it was the best cultivar to provide the raw material for fermentation. In conclusion Rhizopus oligosporus fermented soybean products can be considered a prospective source of protein with high utility value.

본 연구는 붉바리 어미의 사육환경에 따른 난질의 변화를 난의 생화학적 분석을 통하여 난질 에 영향을 미칠 수 있는 요소를 구명하기 위하여 수행하였다. 그 결과 육상수조에서 사육하는 것보다 해상가두리에서 사육할 때 부상률, 수정률, 난 발생 생존율 및 부화율이 우수하였다. 그 리고 해상가두리에서 생산한 수정란의 유리아미노산의 함량이 높았다. 즉, 해상가두리에서 사 육관리할 때 난질이 우수한 수정란을 생산할 수 있고, 난질이 우수할수록 유리아미노산의 함 량이 높았다.

본 연구는 생후 12개월령의 염소를 사용하여 앞다리, 뒷 다리, 등심 및 갈비 부위로 분할하여 in vitro 소화실험을 통해 부위별 단백질 가수분해도 및 아미노산 조성을 조사 하였다. 이 때, 소고기 및 돼지고기의 분할육을 이용하여 염소고기와 비교, 분석하였다. 염소고기 분할육 중 뒷다리 (8.32%) 및 갈비(8.32%)가 가장 높게 단백질 가수분해도가 나타났으며, 염소고기의 갈비 부위는 갈비 분할육 중 가장 높은 단백질 가수분해율을 보였던 돼지고기(8.57%)와 유의 차가 없었다 (P>0.05). In vitro 소화 전에는 염소고기 분할 육 중 등심에서 글리신(11.03%)이, 앞다리에서 글루타민 (53.44%)이 다른 고기 종류 및 분할육들에 비해 유의적으 로 높은 비율로 포함된 것이 확인되었다(P<0.05). In vitro 소화 후에는 염소고기 갈비 부위에서 라이신(17.54%)이 가 장 높은 비율로 포함된 것으로 확인되었으며, 소 갈비 부 위보다 유의적으로 높았다(P<0.05). 본 연구는 염소고기 분 할육의 단백질 가수분해도 및 아미노산 조성을 제공하며 단백질 소화양상 및 생체 이용률을 평가하기 위한 기초 자 료로써 활용되어질 수 있을 것으로 사료된다.

To confirm the applicability of crab apple, the composition and content of amino acids and minerals with ‘Fuji’ apple were measured. Apple and crab apple were extracted with water, 70% and 100% ethanol, respectively. The contents of polyphenols, flavonoids, and ascorbic acid, antioxidant activities of these extracts were measured. The amino acid composition of apples comprised a total of 17 amino acids. The total amino acid contents of apple and crab apple were 2,050.45 mg/kg and 900.05 mg/kg, respectively. For minerals, the total mineral content of apple and crab apple were 489.14 mg%, 529.77 mg%, respectively. The contents of polyphenols, flavonoids, and ascorbic acid of apple and crab apple extracts were highest in 70% ethanol extracts. The content of polyphenols, the crab apple extract, showed a generally higher content than the apple extract. The content of flavonoids, apple and crab apple extracts revealed no difference between extracts. The content of ascorbic acid, apple extract showed a generally higher content than the crab apple extract, but there was no significant difference between extracts. In the case of DPPH and ABTS radical scavenging abilities, 70% ethanol extract showed the highest antioxidant activity, and crab apple showed higher activity than apple extracts.

Alfalfa is one of the most useful forage crops worldwide, containing a high level of amino acids that are essential to both human and animal health. However, amino acids and their concentrations may differ between plant parts. Hence, detecting amino acids in different plant parts would be useful in the development of diet supplements. The purpose of this study was to determine the amino acid content in alfalfa leaves, stems, and inflorescences using an amino acid analyzer. Asparagine and glutamic acid were the most abundant amino acids found in stems, leaves, and inflorescences than other amino acids. All parts of alfalfa had low concentrations of cysteine and methionine. All amino acids except asparagine were present in the highest concentration in leaves followed by inflorescences. Leaf had a rich amino acid content, namely asparagine, glutamic acid, leucine, proline, and lysine. However, the stem had a lower amino acid composition than the leaf or inflorescence. Overall, the data showed determining the amino acid content of forages provides a good approach to making animal feed with essential and specific amino acids and preventing excessive inclusion of amino acids.

Foot-and-mouth disease (FMD) is a highly contagious vesicular disease that affects cloven-hoofed animals, causing substantial economic losses to the livestock industry. The causative FMD virus (FMDV) comprises four structural proteins (VP1, VP2, VP3, and VP4) and several non-structural proteins. Among the capsid proteins, VP4 is the most conserved, making it an attractive target as a diagnostic and vaccine antigen, regardless of FMDV serotype. In this study, we attempted to express the VP4 protein N-terminally fused to a glutathione S-transferase (GST) tag in Escherichia coli. Whereas VP0 and VP2 proteins were expressed in the soluble fraction, we failed to detect VP4, even in the insoluble fraction. To investigate the effect of VP4 C-terminal amino acid residues on protein expression, we constructed three VP4 mutants fused to GST, among which the mutant in which the C-terminal 15 amino acid residues had been deleted showed the highest level of protein expression. Furthermore, protein expression was observed even in the mutant in which three amino acid residues (DKK) had been fused to the C terminus. However, unlike the other two mutants, the wild-type VP4 mutant was poorly expressed, thereby indicating that the C-terminal amino acid residues could play a pivotal role in determining expression of the VP4 protein in E. coli.

Soybeans are used for various purposes as a major source of protein, carbohydrates, and fat. This study was conducted to investigate the component changes in protein, amino acid, and antioxidant substances with different sowing periods by soybean varieties, as climate warming accelerates in recent years. The content of isoflavone according to early sowing did not differ by sowing period. However, it was confirmed that the content of isoflavone was higher in functional soybean cultivars such as Cheongja-5 having blue color at seed inside, Pungsan and Sowon used soybean sprouts, and Jinyang without fishy smell. There was no significant difference in the changes in protein and amino acid content according to the sowing time by soybean cultivars. The protein and amino acid content by early sowing tended to be lower than that of timely sowing. In most varieties except for some varieties, the content of proline was the highest by early sowing, confirming the presence of stress due to early sowing.

Alpha-linolenic acid is an important polyunsaturated fatty acid that exhibits anticancer, anti-inflammatory, and antioxidative effects. In this study, we investigated the protective effects of alpha-linolenic acid on the cell proliferation and differentiation of C2C12 cells under essential amino acid-deficient conditions. Different concentrations of alpha-linolenic acid and essential amino acids were added to the growth and differentiation media. The concentrations of 10 μM of alphalinolenic acid and 2% essential amino acid were chosen for subsequent experiments. Supplementation with alpha-linolenic acid and essential amino acids improved the proliferation and differentiation of C2C12 cells and significantly increased the mRNA levels of catalase, superoxide dismutase, B-cell lymphoma-2, and beclin-1 as well as the protein levels of PPARγ coactivator-1α compared to those in the controls. Moreover, supplementation with alpha-linolenic acid and essential amino acids reduced the levels of phosphorylated H2A.X variant histone, Bcl-2-associated X, p53, and light chain 3 during C2C12 cell proliferation, and increased the expression levels of myogenic factors 4 (myogenin) and 5 during C2C12 cell differentiation. Overall, we determined that alpha-linolenic acid and essential amino acids maintained the cell proliferation and differentiation of C2C12 cells via their anti-oxidative, anti-apoptotic, and anti-autophagic effects.

본 연구는 염화나트륨에 의한 비생물적 스트레스가 생육과정 중의 느타리에게 미치는 영향을 자실체의 생육특성, 그리고 구성아미노산함량과 향기패턴 분석을 통해 확인하였다. 농도별로 염화나트륨을 처리한 톱밥배지에서 수확한 느타리 자실체의 생육특성을 조사한 결과, 처리구별 수량은 무처리구 대비 염화나트륨 0.5%처리구에서의 값은 비슷 했으며, 염화나트륨 처리 농도가 1.0%에서 2.0%으로 증가하면서 수량이 확연히 감소하였다. 자실체의 구성아미노산함량 분석결과, 무처리구 대비 모든 염화나트륨 처리구에서 glutamic acid과 proline을 제외한 aspartate, threonine, serine, glycine, alanine, methionine, valine, isoleucine, leucine, phenylalanine, tyrosine, lysine, histidine, arginine의 14종 구성아미노산의 함량이 낮음을 확인하였다. 자실체의 향기패턴 분석결과, 염화나트륨 처리구에서 버섯고유의 향을 나타내는 octane compound로 추정되는 물질의 intensity가 감소하였음을 chromatography상에서 확인하였다.

본 연구는 국내에서 수집한 15종의 야생버섯류를 식용 가능 및 약용가능, 식독불명 또는 독버섯으로 분류하여 아미노산 성분함량을 분석하였다. 식용가능한 야생버섯들의 총 아미노산 성분함량의 범위는 866.4 ~ 1,220.5 mg/ kg이었으며, 필수 아미노산의 총 함량은 301.4 ~ 490.2 mg/kg이었다. 그 중 흰우단버섯(OK811)에서 다량의 류신 (Leu), 페닐알라닌(Phe), 시스테인(Cys), 글루탐산(Glu) 함량을 보이며 식용가능한 야생버섯류 중에서 총 필수 아미노산 함량이 가장 높았다. 약용가능한 버섯류의 총 아미 노산 성분함량의 범위는 802.6 ~ 1,233.7 mg/kg이었으며 필수 아미노산 총 함량의 범위는 263.5 ~ 412.8 mg/kg이었다. 그 중간버섯속(OK1071)의 총 아미노산 및 필수 아미노산 함량이 약용가능한 야생버섯류 중에서 가장 높았다. 특히 비필수 아미노산 성분인 시스테인(Cys)은 204.1 mg/kg가 검출되어 약용가능 야생버섯 뿐만 아니라 식용가능 야생버섯류에 비하여 훨씬 높은 함량을 나타냈다. 독버섯 또는 식독불명 버섯류의 총 아미노산 함량 범위는 681.8 ~ 1223.4 mg/kg 이었으며, 필수 아미노산의 함량의 범위는 229.1 ~ 442.8 mg/kg이다. 독버섯으로 알려진 노랑다발(OK826)은 이들 버섯류 중에서 가장 높은 총 아미노산 함량을 보였으며, 알기닌(Arg)은 109.2 mg/kg 로 식용 또는 약용가능한 버섯류들에 비하여 높게 검출되 었고 페닐알라닌(Phe)은 120.6 mg/kg로 약용가능한 야생 버섯류들에 비하여 높게 나타났다. 본 연구결과는 향후 야생버섯을 이용한 신품종 또는 산업적 이용 등을 위한 우수 버섯자원 선발에 필요한 기초자료로 활용하고자 한다.

본 연구에서는 큰느타리, 느타리, 팽이, 표고, 양송이를 대상으로 건강기능성 식품과 김치, 장아찌 등의 저장식품 개발의 기초자료로 활용하고자 30%와 70% 발효주정 및 5%, 10%, 15% NaCl 조건에서 추출물 내의 생리활성 성분과 아미노산 성분함량의 차이를 알아보기 위하여 실험을 수행하였다. 각 버섯의 추출용매별 생리활성 성분분석 결과, DPPH 라디컬 소거능은 큰느타리와 느타리의 30% 발효주정 추출물에서 가장 높은 소거능을 보였다. 아질산 염소거능은 큰느타리와 느타리의 70% 발효주정 추출물에서 소거능이 높았으며, 팽이 및 표고, 양송이는 30% 발효주정 추출물이 가장 높았다. 총 폴리페놀 함량의 경우 큰느타리는 30% 발효주정 추출물에서, 느타리는 70% 발 효주정 추출물에서 높은 함량치를 보였으며 팽이는 70% 발효주정 추출물에서, 표고와 양송이의 경우 30% 발효주정 추출물에서 가장 높은 총 폴리페놀 함량을 보였다. 각 추출용매별 아미노산 분석결과, 총 아미노산 함량은 큰느타리가 가장 높았으며 70% 발효주정 추출물에서 가장 많은 양이 검출되었다. 버섯 별로 큰느타리의 경우 70% 발효주정 추출물에서 프롤린(Pro)과 페닐알라닌(Phe)이 가장 많이 검출되었으며, 느타리는 글루탐산(Gle) 함량이 다른 아미노산 성분들에 비하여 월등히 높았다. 팽이는 글루탐산(Glu), 알라닌(Ala), 프롤린(Pro)이 가장 높은 함량을 보였으며, 표고는 글루탐산(Glu)이 가장 높은 함량치를 보였고, 양송이는 5% NaCl 염추출물에서 글루탐산 (Glu)과 알라닌(Ala) 함량이 높게 검출되었다. 위와 같은 결과로부터 항산화와 관련된 생리활성 성분은 발효주정 추출물에서 높았으며, 아미노산 함량은 버섯의 종류, 품종 또는 추출용매 별로 아미노산 성분함량의 차이가 나타나 향후 용도에 따라 더욱 세부적으로 검토할 필요가 있다.

본 연구는 망태버섯의 성숙한 자실체(fruiting body)와 균모와 자루가 돌출하기 전의 에그(egg)에 함유된 생리활성 성분 중에서 항산화 활성과 베타글루칸 함량, 아미노산 성분함량의 차이를 알아보기 위하여 건조방법 별로 열풍 건조한 시료와 동결 건조한 시료의 열수추출물을 이용 하여 실험을 수행하였다. 망태버섯의 에그의 열풍건조 후 열수추출물 1 mg/ml 농도에서 DPPH 라디컬 소거능과 아질산염 소거능은 각각 59.4%와 15.6%로 자실체 추출물 시료에 비하여 높은 소거활성을 보였다. 총 폴리페놀 함량도 역시 망태버섯 에그의 열풍건조 시료의 열수추출물에서 8.25 mg GAE/g의 함량치를 가장 높았다. 망태버섯 에그의 열풍건조 시료의 베타글루칸 함량은 45.9%로 나타나 자실체 및 동결건조 시료에 비하여 높은 값을 보였다. 또한 자실체와 에그의 건조시료로부터 총 17종의 아미노산이 검출되었으며 전체적으로 망태버섯 에그 건조 시료 대부분의 아미노산 성분함량이 자실체의 건조시료 함량에 비하여 높은 것으로 나타났다. 망태버섯 자실체와 에그에서 가장 높은 함량치를 보인 아미노산 성분은 비필수 아미노산인 시스테인(Cys)으로 에그에서는 205.6 mg/ kg의 함량치를 나타냈다. 다음으로 높은 성분은 필수 아미노산인 페닐알라닌(Phe)과 비필수 아미노산인 글루탐산 (Glu) 이었다. 본 연구의 야생 식용버섯으로 잘 알려진 망태버섯의 건조방법에 따른 생리활성 성분의 차이를 살펴 본 결과, 항산화와 관련된 생리활성은 열풍건조에 의한 건조시료로부터 추출하였을 경우 효능이 더 높았으며, 생리활성 및 영양성분 함량은 망태버섯의 자실체에 비하여 에그의 추출물에서 높은 것으로 나타났다.