본 연구는 콩, 메주, 그리고 된장을 제조하여 장기간(12개월) 숙성시키는 과정 주에 아미노산성질소, 아미노산, 유리아미노산 및 색도의 변화를 관찰하고자 수행되었다. 된장의 제조는 한국식품개발원의 지침에 따라 수행하였으며 제조 직후, 6개월 숙성 및 12개월 숙성후에 시료를 분석하였다. 된장의 아미노산성질소는 제조 직후에는 콩과 메주에 비하여 높았으나(p<0.05) 숙성기간이 경과함에 따라 감소하는 경향이었다. 된장의 아미노산 총량은 콩보다 매우 낮았으나 유리아미노산 총량은 매우 높았다(p<0.05). 된장의 아미노산 총량은 숙성중 뚜렷한 차이를 보이지 않았으나 유리아미노산 총량은 숙성기간이 경과함에 따라 감소하는 경향을 보였다. 아미노산에 대한 유리아미노산의 비율(유리율)은 총량으로 콩의 경우 0.8%, 메주의 경우 17.3%, 그리고 된장의 경우 숙성중 20.4~32.9%이었다. 된장의 숙성중 아미노산이나 유리아미노산의 조성은 변화되었으나 어느 시점에서나 지미성분인 glutamic acid가 가장 많이 검출되었으며, 그 유리율은 21.1~41.5%이었다. 된장의 색도(명도, 적색도 및 황색도)는 숙성기간이 경과함에 따라 낮아졌다. 이로부터 된장의 아미노산 함량은 비록 콩에 비하여 매우 낮지만, 아미노산 유리율은 메주의 제조와 발효로부터 증가되고 된장의 숙성과정에서 더욱 증가되는 것을 알 수 있다. 된장의 아미노산성질소, 아미노산 및 색도에 의한 관능적 품질은 숙성 12개월 후에는 떨어지는 것으로 보인다.

본 실험은 백두산 자생 참돌꽃의 발아조건과 종자, 유식물 및 뿌리유래 캘러스의 유리 아미노산 조성과 함량을 조사하여 다음과 같은 결과를 얻었다. 뿌리로부터 캘러스 유도는 2,4-D 및 NAA가 첨가된 MS배지에서 유도되었다. 캘러스 형성율은 2,4-D 2.0 mg L-1에 kinetin 1.0 mg L-1 혼용 처리구가 NAA 2.0 mg L-1에 kinetin 1.0 mg L-1 혼용 처리구보다 캘러스 형성율이 높았

S-methylmethionine(vitamin U)은 천연 아미노산의 일종으로 Brassica vegetables 중 양배추에 풍부하게 함유된 항위궤양성 인자로 알려져 있다. 본 연구에서는 우리나라에서 많이 소비되고 있는 배추를 대상으로, 건조방법을 달리하여 품종 및 부위별로 vitamin U 함량 변화를 조사하였다. 건조방법에 따른 함량변화는 동결건조 처리군이 vitamin U 최대 보존 효과를 보여주었다. 부위별로는 전체적으로 잎 부분(leaf parts)이 줄기(mid-rib)보다 최소 1.1배, 최고 21.2배 높았으며 그중에서 배추 잎 바깥쪽(outward parts)에서 가장 높은 vitamin U 함량을 나타내었다. 주요 아미노산의 함량은 vitamin U와 같이 잎 부분이 전반적으로 높았으며, 특히 alanine과 threonine이 가장 풍부한 아미노산으로 조상되었다. Vitamin U의 전구물질인 methionine의 함량은 건조방법에 따라 큰 차이를 보여주었으나, vitamin U 함량에 미치는 영향은 뚜렷한 상관관계를 보이지 않았다

본 연구는 체외에서 소 난포란유래의 배반포 생산에 있어서 배지 내에 첨가하는 외인성 고정질소 원으로써 아미노산과 FBS의 첨가효과를 검토하였다. 소 난포란의 체외성숙은 TCM-l99용액, 체외 수정은 Fer-TALP용액으로 행하였으며, 체외수정후 24시간째(day 1)의 수정난자를 체외배양에 제공하였다. 체외배양용 기초배지는 YS용액, 기초 배양법은 25개 난자/10 배지의 단순.미소적배양법을 이용하였다. 본 연구의 결과를 요약하면 다음과 같다. 1.

This study was carried out that to investigate the effects of amino acids supplemented with culture medium on development of porcine embryos cultured in vitro. Cumulus oocyte complexes (COCs) were cultured in the maturation medium containing hormones (0.5/ LH, 0.5/ FSH and 1/ estradiol-17) for 20-22 h at 39 in an atmosphere of 5% COin air. Subsequently, COCs were cultured in hormone-free maturation medium for 20-22 h. After maturation for 40-44h, oocytes were removed cumulus cells by pipetting and cultured with epididymal sperm for 5 h in the mTBM. Embryos obtained were divided in 4 groups (1) cultured in NCSU 23 containing 0.4% BSA to blastocyst stage(Control), (2) essential amino acids (EA), (3) non-essential amino acids (NA), (4) mixture of essential and non essential amino acid (EA+NA). All treated groups(2-4) were used a glucose free NCSU 23 medium supplemented with pyruvate (0.33 mM), lactate (4.5 mM) to morula stage. From morula to blastocyst stage embryos of all treated groups were cultured in NCSU 23 containing 0.4% BSA. The rates of cleaved oocytes at 48 h after IVF were from 82% to 88% in the groups of control, EA, NA and EA+NA, respectively. The in vitro developmental rates into blastocysts in the groups of EA and EA+NA were significantly (P<0.05) higher than those of group of control (35.1, 35.4 vs. 19.4%, respectively), however, no significant (P<0.05) between control and NA. In conclusion, supplemented with essential amino acid or mixture of essential and non essential amino acid in the culture medium at morula stage increased the rate of development to blastocyst on in vitro produced porcine embryos.

Epidermal growth factor (EGF) and insulin-like growth factor-I (IGF-I) have been shown to stimulate proliferation and differentiation of various somatic cells, including placental trophoblasts and also to enhance fetal growth and development when maternally administered. Since an increase of the expression of placental EGF and IGF-I receptors in rat, mouse, and human with the gestation advanced, both EGF and IGF-I were considered to play pivotal roles on fetal growth by regulating some function of placental cells. Amino acids are crucial importance for both maternal and fetal requirements of energy source and essential constituent of fetal mass during pregnancy. Impaired fetal and placental uptake of amino acids has been observed in several models of growth retardation in the rat. Amino acid is concentrated in the fetal side through active transport by amino acid transporters and is one of the important metabolic fuels for the fatal growth. Therefore, at first plasma amino acid concentrations in mothers and fetuses were measured as an index of uphill transport across the placenta associated with EGF and IGF-1. The EGF administration at the concentration of 0, 0.1, or 0.2 /g to pregnant rats from day 18 to 21 of gestation apparently increased fetal/maternal ratio of serum proline concentration and also fatal growth in EGF dose-dependent manner. When IGF-I in doses of 0, 1, 2, and 4 /g were administrated, the ratio of leucine, isoleucine, tryptophan, phenylalanine, tyrosine and also fetal growth significantly increased with a dose-dependent manner. These results suggested that EGF and IGF-I enhanced fatal growth by, as one of its possible mechanisms, promoting placental activity to transfer some amino acid supplies from the mother to the fetus in late pregnancy.

In order to establish the processing conditions for salt-fermented liquefaction of anchovy(Engrulis japonica), changes in the amino acid composition from oligopeptides during fermentation periods were analyzed. Experimental sample A: chopped whole anchovy, adding 20% water, heating at 50℃ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at 50℃ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. The total amino acids from oligopeptides in fermented liquefaction of anchovy increased in early fermentation period and reached highest level, and then they declined irregularly during fermentation. Their maximum amounts were just after heating at 50℃ for 9 hrs in sample A, after 15 days in sample B, and after 60 days in samples C and D. The fermented liquefaction of anchovy extracts were rich in glutamic acid, aspartic acid, proline, glycine, alanine, lysine and valine. However, the contents of most amino acids fluctuated by the experimental specimens and fermenting periods. Among them glutamic acid was the most abundant amino acid which was occupied 0.6~27.7%(average 24.0%) in the content of total amino acids from oligopeptides. The contribution of the amino acid composition from oligopeptides to extractive nitrogen was occupying average 20.8 and 17.5% in rapid- and low salt-fermented liquefaction(sample A, B and C) and traditional fermented liquefaction(sample D), respectively.

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at 50℃ and then adding 10% NaCl and then fermented at room temperature(8-29℃) for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at 50℃ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

느티나무에서 외줄면층에 의해 형성되는 충영의 생육을 조사하고, 유리 아미노산의 조성과 함량을 면충의 생활사에 따라 잎, 충영 및 면충체액에서 분석하여 다음과 같은 결론을 얻었다. 충영의 형성위치는 잎의 중간분위 또는 기부 쪽에서 엽맥을 따라 엽병쪽으로 진행되었으며, 조사된 잎의 90% 이상이 1개의 충영만을 형성하였다. 충영성숙은 면충거주자가 유시성충으로 이탈된 후에도 폭과 길이에서 증가하고 있는데 이는 충영이 면충의 먹이 또는 서식처로서 뿐만 아니라

Surface tension as a function of concentration and temperature was measured for aquous solution of sodium N-acyl sarcosinate, RCON(CH3)CH2 COONa, From the intersection points in the (γ-logC) curves, the critical micelle concentration (cmc) was determined at 20, 30, 40, and 50℃. Structural effects on the cmc maximum and the minimum area per molecule at the aquous solution/air interface were discussed. The free energy, enthalpy, and entropy of micellization and adsorption of surfactant solution also were investigated. Numberous investigators have dealt with sodium N-acyl sarcosinates and their applications as wettings, flooding and reducing agents and as corrosion inhibitors.

Physical properties and performance characteristics of sodium salt of several pure N-acyl amino acids made from glycine, dl-alanine, sarcosine, dl-valine, l-leucine, l-aspartic acid and l-lysine seven long chain fatty acids are reported. The effect of acyl chain length and the differences in the structure of constituent amino acid of seven homologous series of amide intermediate linked carboxylate surfactant of this class on the properties are discussed.

한국과 일본에 있어서 된장은 극히 보편화된 전통식품이다. 최근에 양국에서는 된장의 가공과정에서 영양상 문제가 되고 있는 감염과 맛의 향상을 위한 연구가 활발하다. 그 중의 일환으로 저자는 앞서 김치중의 Na과 K에 관한 보고를 했으며 금번 보고에서는 된장중의 유리아미노산 조성에 관한 분석을 시도함으로서 양국의 된장의 차이를 비교 해보고자 한다. 그 결과 유리아미노산 조성에 있어서 한국의 시판 된장과 가정에서의 재래식 재료된장이 유사했고 한편 일본도 시판 된장과 가정 제조 된장에서 길은 경향을 보였다. 유리아미노산 중에서는 glutamic acid의 수치가 가장 높은 점에서도 한국과 일본 된장에서 유사하여 한국시판 된장 22.7%. 한국가정 제조된장 17.5%, 한국시판청국장 11.5%, 일본 시판 10.4, 일본 가정 1% 등으로 분석 되었다. 즉, 이들의 글루타민산의 높은 함량이 양국의 된장의 맛에 크게 영향을 준다는 것을 알게 되었다.

This study was carried out in order to analyzed the changes in nitrogen containing taste compounds of three different types of traditional Korean soy sauce with varing ripening period, and to investigates correlation between sensory characteristics and taste compounds contents via contents assay and sensory evaluation of soy sauce samples. Total nitrogen, ammonia type nitrogen and amino type nitrogen contents showed the highest value in Kyupjang. 17 kinds of free amino acid was detected in Chungjangs and 16 kinds of free amino acid was detected in Kyupjang. Nucleotides and their related compounds detected were hypoxanthin, xanthin, IMP, AMP, Inosine, ADP. Free amino acid and nucleotides and their related compounds contents were highest in Kyupjang. Nitrogen related compounds content of high concentration soy sauce ripened over 150 days increased similarly with Kyupjang. In the sensory evaluation of soy sauce taste, Chungjang samples acquired the highest score in the offensive taste test while Kyupjang marked highest score for sweet taste, nutty taste, taste preference. High concentration soy sauce ripend over 150 days yielded the result similar to that of Kyupjang. Sweet taste showed positive correlation with nitrogen compounds. The materials that showed positive correlation with nutty and traditional soy sauce taste and taste preference were nitrogen compound, IMP, AMP. Except for tryptophan, all free amino acid showed positive correlation with nutty and traditional soy sauce taste. Particulary, taste preference correlated to lysine, aspartic acid and glutamic acid.

Essential and non-essential amino acids supplemented to culture medium stimulate mammalian embryo development in vitro. Amino acids such as glycine, taurine and alanine are concentrated in the lumen of oviduct and uterus and it can he thought that these amino acids may have physiological role on fertilization and embryo development. Our aim of this experiment was to investigate the effects of essential and non-essential amino acids, taurine or glycine supplemented to fertilization medium on the cleavage and subsequent in vitro development of bovine oocytes matured and fertilized in vitro. Immature oocytes were obtained from slaughtered Holstein cows and heifers and matured in TCM199 containing 10% fetal calf serum, 2.5 g /mL of FSH and LH and 1 g / mL of estradiol with granulosa cells in vitro. After maturation, oocytes were coincubated with sperm in fertilization medium supplemented with Minimum Essential Medium (MEM) essential and non-essential amino acids, taurine (3.75 mM) or glycine (10 mM) for 30 hours in vitro. Inseminated oocytes were cultured in synthetic oviduct fluid medium (SOEM) containing MEM essential, non-essential amino acids and 1 mM glutarnine up to 8 days after fertilization.Supplementation of fertilization medium with MEM essential and non-essential amino acids lowered significantly (p<0.05 and p<0.001) the cleavage rate after 30 hours of IVF (53.3%) and at Day 3 (62.7%: Day 0: the day of I VF) compared to control (64.3% and 77.3%, respectively). Subsequent developmental rates to morulae (Mo) and expanding blastocysts (ExBL) also significantly decreased (p<0.001 and p<0.05 for Mo and ExBL) when oocytes were coincubated with sperm in the medium containing MEM amino acids. Taurine added to fertilization medium have not increased the cleavage rate over the control, whereas glycine showed significantly lower (p<0.01) cleavage rate at Day 3 than that of taurine, but there was no significant difference in the developmental rates to Mo and ExBL of bovine embryos irrespective of the supplementation of taurine or glycine to fertilization medium. In conclusion, supplementation of fertilization medium with essential and non-essential amino acids, taurine or glycine has no beneficial effect on in vitro cleavage and development of bovine oocytes matured and fertilization in vitro.

여름철에 제조한 재래식의 벽돌형 메주(A)구, 국균접종의 벽돌형 메주(B구)와 콩알형 메주(C구)로 하절기에 간장을 담금하고 숙성과정중의 유리아미노산을 분석한 결과는 다음과 같다. 숙성기간과 시험구에 따라 다소 차이는 있으나 담금직후에 lysine, histidine, serine, glycine, valine, methionine, phenylalanine이, 90일에는 aspartic acid, glutamic acid, alanine, threonine, arginine, leucine 등이, 180일에는 isoleucine, tyrosine이 각각 검출되었다. Lysine과 histidine은 숙성과정 중 또는 시험구에서 증가 현상이 컸고, 검출된 유리아미노산 중 가장 함량이 높았다. Glutamic acid, aspartic acid, methionine 등은 숙성기간 중 감소하였다. 유리아미노산 총량은 숙성기간의 경과에 따라 증가되어 180일에 3,559-4,119mg/100ml으로 가장 높은 함량을 나타내었다. 국균접종의 콩알형 메주로 담금한 C구가 유리아미노산 총량이 가장 높았고 벽돌형 메주의 A구와 B구는 비슷하였다. 총질소나 아미노태질소는 벽돌형 메주로 담금한 간장이 높았다.