흰점박이 꽃무지 유충은 식품원료로서 영양적 가치가 우수하지만 소비자의 기호도 개선을 위해 가공공정기술의 적용을 검토할 필요가 있다. 따라서 본 연구에서는 흰점박이 꽃무지 유충을 다양한 추출 공정(온수, 열수, 초음파, 고압 추출)으로 처리하여 추출물을 제조하였고 유리아미 노산 함량과 지방산 조성의 변화를 관찰하였다. 유리아미 노산 함량 및 조성은 모든 추출물에서 향상되었다. 특히 고압추출물에서 유리아미노산 총량과 필수아미노산 분포 비율이 각각 2.9, 4.6배 증가하여 고압 처리가 흰점박이 꽃무지 유충의 유리아미노산 함량 증가 및 조성 개선에 가장 큰 효과가 있다는 것을 확인하였다. 한편 지방산 조성은 초음파 추출물과 고압 추출물에서 개선되었다. 원료에 비해 포화지방산 비율은 감소하고 불포화지방산 비율이 증가하여 기존의 주요 단백질급원인 육류에 비해 불포화지방산 섭취 측면에서 유리할 것으로 판단된다. 따라서 흰점박이 꽃무지 유충은 초음파 추출과 고압 추출에 의해 유리아미노산과 지방산의 품질 특성이 개선될 수 있으므로 해당 추출물은 식약용 소재로서의 활용 가능성이 매우 높을 것으로 판단된다. 또한, 추후 초음파 추출과 고압 추출 공정의 최적화 연구가 이루어진다면 흰점박이 꽃무지 유충의 활용가치는 더욱 높아질 것으로 예상된다.

Lac 색소의 열수와 메탄올 추출물의 일부 유리아미노산과 그 유도체의 조성 및 함량, phenolic acid와 flavonoid의 조성 및 함량을 분석하고, 일부 피부미용 화장품 생리활성을 조사한 결과는 다음과 같다. 유리아미노산은 열수와 메탄올 추출물에서 각각 검출되지 않았으며, 단백질 비구성 아미노산 유도체는 열수 추출물에서 2종, 메탄올 추출물에서는 3종이 검출되었다. Phenolic acid와 flavonoids의 조성 및 함량분석에서, phenolic acid의 경우 열수 추출물에서 2종, 메탄올 추출물에서 5종이 검출되었다. 또한 flavonoids의 경우 열수 추출물에서는 검출되지 않았으나, 메탄올 추출물에서는 rutin과 taxifolin이 약간 존재하는 것으로 나타났다. DPPH radical 소거 활성은 메탄올 추출물이 40.43 ± 0.21%로 열수 추출물에서보다 약간 높게 나타났고, Tyrosinase 저해 활성은 메탄올 추출물이 열수 추출물에서 보다 약 2배 정도 높은 것으로 나타났다. HaCaT 세포주에 대한 세포독성은 모든 처리 농도에서 나타나지 않았으며, 처리 농도가 증가함에 따라 세포 생장이 증가하는 경향이었다.

The aim of this study was to develop a chemically defined extender for dog sperm cryopreservation by supplementation of essential and non-essential amino acids solution in EY-free PVA extender. Spermatozoa collected from mature dogs (1 ｘ 108 cell/ml) were frozen with EY-free extender supplemented with 0 (control), 1, 2, 4 % essential amino acids (EAAs) or 1, 2, 4 % non-essential amino acids (NEAAs). Sperm progressive motility, viability and acrosome integrity were evaluated immediately after thawing at 37 ℃ for 25 s and post-thaw incubation at room temperature for 20 min. In addition, to evaluate the synergistic effect of EAAs and NEAAs, spermatozoa were frozen with 0, 0.5, 1 or 2 % EAAs-NEAAs mixture (v:v). Sperm progressive motility, viability and acrosome integrity were evaluated immediately after thawing and post-thaw incubation. Additionally, spermatozoa were frozen using EY-free PVA extender supplemented with 2 % EAAs, 2 % NEAAs or 0.5 % EAAs-NEAAs mixture. The ROS level and phosphatidylserine (PS) translocation (Annexin V-FITC assay) were assessed using flow cytometry. In addition, gene expression level for SMCP (motility-related), apoptosis-related BCL2 and BAX was measured after freezing-thawing. The progressive motility of spermatozoa cryopreserved in EAAs or NEAAs significantly increased (P < 0.05) in all groups compared to the control group regardless of thawing conditions. In addition, 1 % NEAAs significantly protected the acrosome membrane of spermatozoa after freezing-thawing (P < 0.05). However, EAAs has shown no significant effect on viability and acrosome membrane integrity of spermatozoa. On the other hand, addition of EAAs-NEAAs mixture to EY-free PVA extender significantly (P < 0.05) increased sperm progressive motility without any effect on viability. Supplementation of 0.5 % EAAs-NEAAs mixture significantly (P < 0.05) increased the expression level of SMCP, BCL2 and BAX compared to control without significant effect on PS translocation and ROS level. We conclude that essential and non-essential amino acids solution can be effectively used in EY-free extender to improve sperm motility, acrosome integrity and gene expression of SMCP and BCL2 in dog sperm cryopreservation.

This study was conducted to investigate the proximate composition, free sugars, amino acids, and minerals in five Lentinula edodes cultivars collected in Korea. No significant differences in the content of crude fat and crude fiber were found between the samples; however, there was significant variation in the contents of nitrogen free extract, ash, and crude protein. Three kinds of free sugars (fucose, arabinose, and glucose) were identified by HPLC, with the glucose content ranging from 5.94% to 12.08%. Sixteen kinds of free amino acids were identified: the highest content of amino acids was found in ‘Sanlim5ho’ (13,768.33 mg%), while the highest content of free amino acids was found in ‘Sanlim4ho’ (6,790.57 mg%). The minerals detected in the L. edodes cultivars were potassium, calcium, magnesium, and sodium, the contents of which ranged from 567.16–2,356.09 mg%, 3.85–7.42 mg%, 9.79–20.88 mg%, and 19.60–22.62 mg%, respectively.

Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at 10℃ for 6 weeks and at 20℃ for 28 days. The effect of the squid ink on the titrable acidity and free amino acids of low salt fermented squid were investigated. The results are as follows; The titrable acidity in the salt fermented squid without addition of the squid ink was continuously decreased except for the salt fermented squid with 9% salt content till the latter stage of the ripening, had larger decreasing range than treatment groups. Seeing the composition of free amino acid, the major amino acids are proline, arginine, glutamic acid. leucine and glycine.

This study was carried out to investigate the effect of muscle part and aging period on free amino acids and aroma compounds of Hanwoo (Korean cattle) cow beef. The M. longissimus (ML) and M. semitendinosus (MS) from 101 mon-old-cows were aged at 2℃ for 14 d. The free amino acids concentration increased in both ML and MS on 14 d of aging. In ML, asparagine, glutamine, histidine, glycine, threonine, arginine, tyrosine, phenylalanine, isoleucine, leucine and lysine were significantly (p<0.05) higher than those in MS. Varieties of aldehydes, ketones, alcohols, hydrocarbons, nitrogen and sulfur compounds were detected in both ML and MS and majority of these compounds showed increasing trend on aging. The ML had higher 14 aldehydes (acetaldehyde, 2-methylpropanal, 3-methylbutanal, 2- methylbutanal, pentanal, hexanal, heptanal, E-2-heptanal, octanal, 2-octenal, 2-nonenal, E-2-decenal, E,E-2,4-decadienal and 2-undecenal), 5 ketones (2-propanone, 2,3-butanedione, 2-butanone, 2-heptanone and 2,3-octanedione), 4 alcohols (ethanol, 1-pentanol, 1-hexanol and 1-octanol), 3 hydrocarbons (3-ethyl-2-methyl-1,3-hexadiene, 3- methyldecane and 2,2-dimethyloctane) significantly (p<0.05) compared with MS. However, the MS had higher 5 nitrogen and sulfur compounds (methanethiol, dimethyldisulfide, fufural, 2,5-dimethylpyrazine and 2-octylfuran) significantly (p<0.05) compared with ML.

This study was conducted to examine contents of total acid and free amino acids in the Demi-glace with added quantity of Omija extracts. Firstly, The level of Total acid content of Demi-glace sauces was 1.08~1.89% and Omija extracts was 2.77~7.24%. The more Omija extracts added, there was the higher total acid contents. Sauces and extracts of 5% Omija was the highest. Secondly, Total free amino acids contents of control was 2518.52mg%, and Omija sauces was 2261.52~2894.14mg%. 2% Omija sauces was the highest among them. Hydroxyproline of total 34 free amino acids was the highest, and Glutamic acid 158.42mg%, Proline 78.90mg% was next in order. Arginine was the highest with 27.40~34.40mg% among 9 essential amino acids contents. Glutamic acid was the highest contents with 123.18~158.42mg%. Compared to control's(0.41mg%), Omija added group was 20.63~27.82mg% and it was the highest increase. While other 15 amino acid was analyzed, Hydroxyproline was the highest contents with 1,737.22~2,205.80mg%. Compared to control group(15.63mg%), proline was 57.01~78.90mg% Omija added group and it was increased with the highest contents. In essential amino acid, flavor enhancing amino acid and other amino acid were increased and the highest contents with 2% added Omija sauce. Thirdly, sensory characteristics of Demi-glace sauces based on overall preference, It was find that 2% added Omija was the best. 2% added was the best for color, flavor, taste, texture, overall acceptability(P〈.001). In terms of Demi-glace sauces' gender preference, male and female people liked 2% added Omija color, flavor, taste, texture, overall acceptability. It was find that there was no significant differences between male and female.

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

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.

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.

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.

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.

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 : 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.

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