The fatty acid composition and free amino acid content of domestic soybean cultivars were analyzed to confirm the quality characteristics of protein and fat contained in soybeans. The saturated fatty acid content of soybeans included palmitic acid at 9.47~11.15%, followed by stearic acid and myristic acid. The total saturated fatty acid content in soybeans was 12.56~14.34%, with Taekwang having the lowest content, followed by Daewon, Seonyu, Cheonga, and Jinpung. The linoleic acid content, an unsaturated fatty acid, was 45.69~58.17%, with Taekwang showing the lowest composition and Jinpung showing the highest composition. Next was oleic acid at 14.69~33.86%. Jinpung had the highest linoleic acid composition, had the lowest and Taekwang which had the least linoleic acid, had the highest. The unsaturated fatty acid content was in the order of linolenic acid, eicosatrienoic acid, eicosadienoic acid, and eicosapentaenoic acid. The total free amino acid content was 217.28~456.66 mg%, with Daewon showing the highest free amino acid content, followed by Seonyu, Taekwang, Cheonga, and Jinpung. The free amino acid content varied depending on the cultivars, but in general, the free amino acids in the soybeans used in the experiment showed higher aspartic acid, glutamic acid, and proline contents than other amino acids.

Acetylcholinesterase (AChE) is a key enzyme that terminates impulse transmission by rapidly hydrolyzing the neurotransmitter acetylcholine at cholinergic synapses. Previous studies have discovered a transiently opening channel referred to as the “back door” in Torpedo californica AChE. Previously, we observed that substituting the Tyr391 residue with a Phe residue significantly decreased the catalytic efficiency of recombinant Apis mellifera AChE1 (AmAChE1), while the reverse substitution restored it. Interestingly, substitution of the Tyr391 residue with a Phe residue in AmAChE1 disrupted the formation of the backdoor, while the reverse substitution restored it. This finding suggests that the Tyr-to-Phe substitution impairs backdoor formation, thereby leading to a significant reduction in the catalytic activity of AmAChE1. This serves as one of the driving forces for the functional transition from AmAChE1 to AmAChE2. In this experiment, we also confirmed the gradual restoration and increase in AChE activity by substituting Phe391 in AmAChE1 with Ser, Trp, Thr, Ile, Asn, and Tyr residues through kinetic assay and molecular dynamics simulation.

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 this study, we aimed to compare the mycelial growth of Pleurotus ostreatus after medium supplementation with various amino acids at different concentrations to select the optimal medium nutrient composition for mycelial growth. The mycelial growth of P. ostreatus was investigated after adding four amino acids (tryptophan, threonine, methionine, and lysine) at 0.5% or 1% to the medium.The rate of P. ostreatus mycelial growthwas faster in the potato dextrose agar (PDA) medium supplemented with threonine at 0.5% or 1% than that of the control, whereas it was inhibited by tryptophan treatment. Supplementation of sawdust mediumwith all amino acids, except tryptophan, at 0.5% did not alter the mycelial growth, compared to the controls. However, addition of any amino acid to sawdust medium at a higher concentration (1%) inhibited the mycelial growth. The laccase acitivity of P. ostreatus mycelium cultured in PDA medium was the highest when threonine was added, and the lowest when tryptophane was added, consistent with the results of the mycelial growth. Therefore, the addition of threonine, methionine, or lysine to PDA medium at a concentration of 0.5-1%was effective for increasing the mycelial growth of P. ostreatus; however, it inhibited mycelial growth insawdust medium, suggesting that the effects of amino acids dependedon the medium nutrient composition.

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.