한국과 일본젓갈 중의 유리당, 5'-ribonucleotide, 유리아미노산의 분석결과로부터 양국젓갈의 정미성(呈味性) 차이를 검토했다. 시료로 사용된 젓갈은 「시장젓갈」, 「반찬젓갈」, 「한국병조림젓갈」, 「일본병조림젓갈」 등이며 「반찬젓갈」과 「일본병조림젓갈」은 한국과 일본의 일반적인 젓갈로 했다. 1) 식염농도는 「시장젓갈」이 23.2%, 「반찬젓갈」은 14.4%, 「한국병조림젓갈」은 7.1%, 「일본병조림젓갈」은 5.8%이다 2) 「시장젓갈」에서는 유리당이 검출되지 않았으나 그 외의 젓갈에서는 3500~6500 mg/100g의 유리당이 함유되어 있다. 3) 젓갈에는 5'-IMP와 5'-GMP는 함유되어 있지 않다. 4) 「반찬젓갈」의 유리아미노산은 「일본병조림젓갈」의 약 2배이다. 5) 아미노산 전체양에 점유하는 글루타민산은 「일본병조림젓갈」이 45.5%, 「반찬젓갈」이 29.2%이다. 6) 주체적 아미노산은 「시장젓갈」에는 글루타민산, leucine, alanine, lysine의 4종류, 「반찬젓갈」에는 글루타민산, leucine, alanine의 3종류, 「일본병조림젓갈」은 글루타민산이 현저하게 많다.

The compositions of total and free amino acids in parts of Omija were investigated. The most abundant amino acids in fruits, endocarps, and seeds were arginine (50.80%), lysine (14.37%), glutamic acid (14.22%), respectively. Since the amino acid scores of fruits, endocarps, and seeds were 9.4, 11.9, and 16.7, respectively, the limiting amino acid of each part were S-compound amino acids. In the composition of free amino acids, contents of lysine were highest one such as 51.78, 57.00 and 32.88% in fruits, endocarps and seeds, respectively. The contents of histidine from free amino acids were 23.62% in fruits, 22.37% in endocarps, and 26.41% in seeds.

This study aimed to investigate the effect of amino acid additives to weaned piglet diets on the pH and volatile fatty acids of pig slurries. A total of 135 weaned 22 -day-old piglets (Yorkshire x Landrace x Duroc) were used in this 56-d study. The three dietary treatments were as follows: (1) Control as a basal diet, (2) 1% amino acid additive and (3) 2% amino acid additive. Both pH and acetic acid values at 71 and 78 days were significantly different in all treatment groups (p<0.05). In addition, significant differences in propionic acid values were observed among treatment groups at 64 and 78 days (p<0.05). However, pH, acetic acid, and propionic acid values did not differ between 1% and 2% amino acid treatment groups. In conclusion, adding 1% and 2% amino acid to weaned piglet diets reduced the pH, acetic acid and propionic acid contents of pig slurries by acting as a probiotic. This may help formulate increase management strategies for improving the pig housing environment.

This study investigated the effect of adding poultry litter additive containing probiotics and amino acids to the litter on weight gain in ducks and ammonia content in poultry litter. Nine hundred 1-day-old ducks (Pekin) were randomly distributed into three groups (300 birds per treatment divided into three replicates) using a randomized block design. Treatments were top-dressed on the litter surface at rates of 2 kg poultry litter additives (T1) and 2 kg macsumsuk (T2) per m2, and untreated poultry litter was used as the control. Overall, a significant difference (p<0.05) in weight gains was observed at 3 and 4 weeks, but not at 5 and 6 weeks. After 4 weeks, when compared to other treatments, the addition of poultry litter additive tended to increase the average body weight gain (90-130 g). The ammonia content was affected by all treatments (p<0.05) over time except at 3 weeks, however, compared to other treatments, the poultry litter additive decreased the ammonia content. In particular, the rate of ammonia reduction by the poultry litter additives over time was approximately 20.2%-49.2%. Regarding temperature, a significant difference was observed in all treatment groups (p<0.05), except at 3 weeks. In conclusion, considering poultry litter additives and temperature, the increase in duck weight gain was associated with a decrease in ammonia content in the poultry litter.

The amounts of free amino acids extracted from dried Gugija (Lycium chinensis Mill) were monitored under different extraction conditions. The response methodology was applied using the ethanol concentration (X1 0-80%) and extraction time (X2 1-5 h) as operational parameters with regard to various free amino acids (glycine, serine, alanine, threonine, proline, valine, methionine, isoleucine, leucine, tyrosine, tryptophan, phenylalanine, asparagine, lysine, arginine, histidine, carnosine, ornithine, aspartic acid, glutamic acid, phosphoserine, hydroxyproline, -γ amino-n-butyric acid, taurine, phosphoethanolamine, citrulline, β-alanine, β-amino-isobutyric acid, hydroxylysine, sarcocine, and ethanolamine) and their sum. Under the optimum conditions, the free amino acid contents were asparagine 186.28, phosphoethanolamine 166.21, proline 46.51, alanine 43.35, aspartic acid 27.23, hydroxyproline 21.17, glutamic acid 16.53, taurine 16.24, arginine 14.66, serine 11.65, γ-amino-n-butyric acid 10.82, leucine 10.52, tryptophan 8.75, ethanolamine 8.49, and total free amino acid 629 mg/100 g. The coefficients of determination (R2) of the models for methionine, arginine, histidine, carnosine, ornithine, aspartic acid, phosphoserine and γ-amino-n-butyric acid were within 0.9052-0.9810 (p<0.01-0.05). For the total free amino acids, the R2 of the model was 0.8608 (p<0.1), the extraction yield ranged from 282 to 641 mg/100 g depending on the extraction conditions and was the highest when extracted for 5 h with 20% ethanol.

Background : Polygonum multiflorum Thunb. is a herbaceous perennial belonging to the Polygonaceae family. And is an herbal medicine which can be used as a raw material for food, which is excellent in immunity enhancement, vocalization and blood transfusion. The purpose of this study was to expand the utility of the P. multiflorum. Also, we fermented P. multiflorum by mushroom mycelial, and analyzed for general components and amino acids before and after fermentation Methods and Results : The moisture content of P. multiflorum and fermented P. multiflorum by mushroom mycelial (FPM) were 7.35% and 59%, respectively. The crude protein content did not show a significant difference between the two samples, crude fat, ash and crude fiber content of FPM were lower than P. multiflorum. The content of soluble nitrogen free extract of P. multiflorum (79.78%) was significantly higher than FPM (31.05%). Sixteen kinds of amino acids were detected in P. multiflorum, and the major amino acid was determined the arginine. The content of arginine and glutamic acid were 586.67 ㎎%, and 283.78 ㎎%, respectively. Sixteen kinds of amino acids were detected in FPM, and the major amino acids were determined the arginine (654.68 ㎎%) and threonine (591.18 ㎎%). The total amino acid contents of P. multiflorum and FPM were 3,469.03 ㎎%, and 3,630 ㎎%, respectively. Conclusion : The content of crude fat, ash, crude fiber, and soluble nitrogen free extract of FPM were lower than the P. multiflorum, and the major amino acids were different in two samples. Total amino acid content of FPM was higher than the P. multiflorum. As the mushroom fermentation progresses, it is confirmed that the amino acid content is increased, and it is expected to develop the product using the P. multiflorum fermented with mushroom mycelial.

In this study, we investigated the variation in free sugars, amino acids, antioxidant activity, and anti-inflammatory activity of Solanum nigrum Linne based on harvest time. Major amino acids identified by HPLC analysis were proline, histidine, and serine. The highest content of total amino acids were found in S. nigrum aerial parts and roots harvested on July 10th and August 10th. Four kinds of free sugars (fructose, glucose, sucrose, maltose) were detected in S. nigrum, and the free sugar content varied significantly with harvest time. The fructose content of S. nigrum decreased with as harvest time increased. The total polyphenol content of S. nigrum was highest in those harvested on August 30th. The antioxidant activity of ethanol extract from S. nigrum collected at different harvest times were measured by DPPH and ABTS radical scavenging assays. The anti-inflammatory activity of these extracts were assayed via nitric oxide suppression in C6 glioma cells with a lipopolysaccharide (LPS)-induced inflammatory response. The anti-inflammatory activity and antioxidant effects were the highest in the extract from S. nigrum collected on August 30th. Good correlations were observed between antioxidant and anti-inflammatory activities in ethanol extract of S. nigrum roots harvested on August 30th.

Background : The major compounds of Angelica species are decursin, decursinol angelate, nodakenin, umbelliferone and β-sitosterol, which act anti-inflammatories, reduce pains, protect the liver and enhance the immune system. This study investigated the chemical compositions, minerals, metals, sugars and overall amino acid composition in Angelica gigas Nakai. Methods and Results : Powder of Angelica roots smaller than 30 mesh were used. Physico chemical analysis revealed the presence of carbohydrates (62.0%), crude proteins (13.9%), moisture (11.4%), crude fats (7.3%) and ash (5.4%). Results showed that potassium was present in the highest amount (1,859 ppm), followed by magnesium (214.5 ppm), calcium (147.3 ppm) and sodium (6.0 ppm). Free sugar profiles showed the presence of sucrose (29.3 g/100 g). The total amino acids concentrations was 9,752 ㎎/ 100 g, the most common and dominant amino acids were arginine (2,181 ㎎/100 g), glutamic acid (1,212 ㎎/100 g) and aspartic acid (834 ㎎/100 g). The total free amino acids contents was 1,476 ㎎/100 g, in which the most common amino acid were arginine (932 ㎎/100 g), glutamic acid (127 ㎎/100 g), and γ-aminobutyric acid (80.4 ㎎/100 g). The fatty acid composition of A. gigas showed a higher concentration of unsaturated fatty acids such as linoleic acid (443.9 ㎎/100 g) and palmitic acid (181.3 ㎎/100 g) according to gas chromatography. Conclusions : These results showed that Angelica roots can be used in various fields of foods and medicines, and in the preparation of cosmetics.

The antioxidant activity and amino acid composition of various Cheonggukjang extracts, such as the water extract from Cheonggukjang (CWE), the alcohol extract from Cheonggukjang (CEE), the water extract from Cheonggukjang with black garlic (BWE) and the alcohol extract from Cheonggukjang with black garlic (BEE), were examined to investigate the effect of black garlic on the sensory quality and functional properties of Cheonggukjang. The total polyphenol contents of various extracts were 7.03 mg/100 g (BWE), 3.64 mg/100 g (CWE), 2.88 mg/100 g (BEE) and 0.81 mg/100 g (CEE). The radical scavenging activity of the DPPH radical was highest in BWE (91.83%), followed by BEE (37.35%), CWE (25.54%) and CEE (14.80%), in that order. The SOD-like activity was highest in BWE (20.20%), followed by BEE (9.22%), CWE (7.91%) and CEE (6.45%). The thiobarbituric acid reactive substances (TBARS) were highest in BWE (35.18%), followed by BEE (28.33%), CWE (17.40%) and CEE ((14.93%). The total amino acid content of Cheonggukjang (CC) was higher than that of Cheonggukjang with black garlic (CCWB), but the essential amino acid content of CCWB (43.18%) was higher than that of CC (42.27%). The 27 kinds of free amino acid were found in CC, but only 23 kinds were found in CCWB. The L-lysine content was highest (9.23%) in CC, and the L-phenylalanine content was highest (23.14%) in CCWB. The free amino acids (L-threonine, L-serine, L-sarcosine, L-proline, L-alanine, L-valine and D,L-β-aminoisobutyric acid) were found in CC but not in CCWB. The γ-amino-n-butyric acid (GABA) was found in CCWB but not in CC. These results suggest that the addition of black garlic has beneficial effects on the functionality of Cheonggukjang without decreasing its sensory characteristics.

In this study, the general compositions, amino acids, fatty acids and collagen content of three abalones, which were harvested in Wando, Heuksando and Jeju Island in Korea, were analyzed and compared. The abalone body and viscera were separated from each other and the physicochemical properties were investigated. The moisture and protein contents of the viscera were lower than that of the body; while the lipid, carbohydrate, and mineral contents were higher. The general compositions and mineral contents also presented fluctuation among the three abalone groups. The amino acid content via hydrolysis in the abalone viscera ranged from 93.16 to 127.02 mg/g, which was lower than the amino acid content of the abalone body of approximately 145 mg/g. However, the free amino acids level in the abalone viscera ranged from 16.81 to 20.10 mg/g, which was higher than that of the abalone body level of approximately 7.90 to 10.59 mg/g. The fatty acid analysis revealed that while the saturated fatty acid percentages in the abalone body were higher than in the abalone viscera, the percentages of the monoenoic and polyenoic fatty acids of the body were significantly lower. The body of the abalone harvested in Wando contained the highest level of collagen (2.26±0.46 mg/g), followed by the abalone harvested in Jeju Island and Heuksando. The abalone viscera contained much lower collagen, which ranged from 0.37±0.15 mg/g to 0.20±0.03 mg/g. The results of this study will provide useful information for the future research of abalone.

천연보습인자(NMF, natural moisturizing factor)는 정상 피부 내의 각질층에 존재하는 수용성, 친수성 성분을 총칭하는 말로 외부로부터 수분을 흡수하고 각질층의 수분보유능을 증가시키며 피부가 건조해지는 것을 방지하여 피부의 유연성과 가수성을 유지하는 기능을 한다. NMF는 주로 아미노산과 아미노산의 대사산물로 구성되며 이들은 필라그린(filaggrin)이 분해되면서 생성된다. 본 연구에서는 피부 각질층의 22종의 개별 아미노산의 함량분석을 통하여 피부보습능과 개개의 아미노산과의 상관관계를 연구하였다. 15명의 건강한 지원자들의 전박과 이마로부터 tape stripping한 각질 시료 중 22종의 아미노산 함량을 UPLC-PDA를 이용하여 동시 분석하였다. 그 결과 각질 표면보다는 안쪽에서의 아미노산들의 함량이 높음을 확인하였다. 또한 신체 부위별 비교에서 전박이 이마에 비해 아미노산 함량이 1.5배 정도 높음을 확인하였다. 전박부위의 아미노산 총 함량과 보습능(TEWL)과의 상관 관계분석을 통해서는 보습능이 클수록 총아미노산 함량이 높은 것으로 확인되었으며 특히 Ser, Glu, Gly, Ala 및 Thr은 각질 내 존재하는 주요 아미노산 성분으로 보습에 긍정적인 영향을 주는 성분으로 확인되었다. 이상의 결과로써 NMF의 주성분인 아미노산의 함량은 각질 생리기능과 밀접한 관련을 가지고 있음을 확인할 수 있었으며 본 연구를 통해 얻은 각질층의 아미노산의 통합적인 분석법은 보습, 노화, 미백, 피부 염증질환 등 다양한 피부 상태와 아미노산류들의 변화와의 관계를 깊이 이해하고 피부 기능과 관련된 새로운 분자적 타겟을 발굴하고 증명하는데 기초적인 방법으로써 사용될 수 있을 것으로 사료된다.

본 연구에서는 하수슬러지 가수분해를 통해 생성되는 아미노산의 혐기성 분해과정을 알아보기 위해 각각의 아미노산 별로 혐기성 분해를 평가하였다. 아미노산의 개별 평가를 위해, 두 종류 아미노산간의 공동대사 반응인 stickland reaction은 제한시켰고, 혐기성분해가 진행되는 동안 COD, T-N, NH4＋-N, Biogas, CH4 등의 변화를 분석했다. 본 연구에서는 아미노산의 탈아미노화에 의해 생성되는 암모니아성질소를 통해 아미노산 분해율을 판단하였고, 이를 위해 각 아미노산의 질소농도를 1,000mg/L로 고정하여 연구를 진행하였다. 그 결과, 알라닌, 시스테인, 리신, 류신, 메티오닌, 아르기닌, 글리신, 히스티딘의 항목 중 시스테인, 류신, 메티오닌은 탈아미노화가 61.55%, 54.59%, 46.61% 밖에 이루어지지 않았다. 특히 시스테인과 메티오닌의 경우, 탈아미노화에 기인된 유기물질의 혐기성분해가 전혀 이루어지지 않았다. 이 3종류 아미노산이 폐수에 높게 함유되어 stickland reaction이 완벽하게 충족되지 않는 조건이라면, 이 아미노산들은 혐기성 소화 공정의 처리효율 저하의 원인이 될 수 있다고 판단된다.

본 연구는 정치발효에 의한 국산 및 일본산 현미식초의 품질비교를 실시하였다. 국내산 현미식초의 주요 유리아미노산은 proline, glutamic acid와 phenylalanine인 반면, 일본산 현미식초는 proline, valine, phenylalanine, lysine, -aminobutyric acid, alanine과 isoleucine이었다. -aminobutyric acid (GABA)와 총아미노산 함량(3686.37~4212.2

배합사료를 공급한 양식 넙치와 생사료를 공급한 양식넙치의 핵산 관련 물질 및 유리아미노산 측정을 통한 품질의 차이를 비교하였다. 넙치 등근육의 핵산관련물질은 모든 실험사료구에서 공통적으로 AMP 함량이 가장 높았고 그 다음으로 IMP의 함량이 높았다. 공급한 사료에 따라서 HxR의 성분에는 유의적인 차이(p

본 연구에서는 자연산 말전복과 양식산 참전복의 일반성분을 비롯한 지방산, 아미노산 및 핵산관련물질을 비교 분석하여 전복에 대한 기초자료로 활용하고자 하였다. 자연산 말전복과 양식산 참전복을 육과 내장으로 분리하여 실험한 결과, 육의 경우 자연산 말전복이 양식산 참전복에 비해 수분함량이 높게 나타났으며, 내장도 동일한 결과를 나타냈다. 조단백질 함량은 자연산 말전복에 비해 양식산 참전복에서 더 높게 나타났고, 조지질 함량은 자연산말전복과 양식산 참

Comparison of the distribution and utilization of free amino acids in buckwheat is required of understanding the amino acid metabolism. The buckwheat sprouts contained the most abundant amino acid Val (40%) followed by Tyr (28%) in common buckwheat (CB), whereas Val was the most predominant amino acid in tatary buckwheat (TB), accounting for 62%. The buckwheat stem and root contained commonly Gln (40~42% in stem; 30~37% in root). Thus, soluble amino nitrogen source is used for Gln in buckwheat. The main difference of amino acid distribution in three tissues between CB and TB was Tyr in sprouts. Low level of Tyr in TB is presumably resulted from the conversion to other phenolic metabolites. The content of essential free amino acids in TB sprout was 53% higher than that in CB. Thus, the TB sprouts are benefit to the human nutrition. The basic study of amino acids gives a clear evidence for different interconversion and metabolism of amino acids in two buckwheat species.