• Title, Summary, Keyword: ATP and related compounds

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Enzymatic Method .for Measuring ATP Related Compounds in Jeotkals (효소법에 의한 젓갈 중의 ATP 관련물질 측정)

  • CHO Young Je;IM Yeong Sun;SEO Duck Hoon;KIM Tae Jin;MIN Jin Gi;CHOI Young Joon
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.33 no.1
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    • pp.16-19
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    • 2000
  • The ATP related compounds play an important role in a taste of traditional salt-fermented seafoods (Jeotkals). The ATP related compounds were analyzed in the traditional anchovy Jeotkal during fermentation and 11 kinds of commercial Jeotkals by enzymatic method compared with existing HPLC method, In the traditional anchovy Jeotkal, the contents of $ATP{\~}IMP$ decreased during fermentation, while the contents of Hx reached maximum value at 60 days fermentation and thereafter decreased gradually. Uric acid was detected at 30 days fermentation and showed the gentle increment after that. In the commercial Jeotkals, uric acid was detected $14.6{\~}28.4{\%}$ of total ATP related compounds content by enzymatic method, while it was not detected by HPLC method. From these results, enzymatic method is more accurate than HPLC method for analysis of the ATP related compounds in Jeokals.

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Enzymatic Method for Measuring ATP Related Compounds in Fish Sauces (효소법에 의한 액젓중의 ATP 관련물질 측정)

  • CHO Young Je;IM Yeong Sun;KIM Sang Moo;CHOI Young Joon
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.32 no.4
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    • pp.385-390
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    • 1999
  • HPLC method usually has been used for the determination of ATP and its related compounds in fish muscle and fish sauce. But, total amount of ATP related compounds in fish sauce is determined less than that of fish muscle. In order to establish the extract analysis method for ATP related compounds in fish sauce, a new enzymatic method was developed and compared with existing HPLC method. Fish sauce was extracted with chilled perchloric acid and neutralized to Ph 7.0 with potassium hydroxide solution, the extract was used as sample analyzed by HPLC as usual. On the other hand, for sample analyzed by enzymatic method, 1 ml extract solution was pipetted into test tube. To the tube, 0.5ml of mixed suspension adenosinedeaminase (4U), nucleosidephosphorylase (0.02U) and xanthineoxidase (0.03U) suspended in 2.0ml of 1/15 M sodium phosphate buffer solution pH 7.6 and 1.5ml deionized water wereadded for the decomposition of IMP, HxR and Hx to uric acid at $37^{\circ}C$ for 40 minutes. Total uric acid was determined by measuring optical density at 290nm. In HPLC method, salt decreased the total amount of ATP related compounds by $13.6\~16.2\%$ at $2.5\%$ concentration, but no effect in enzymatic method. IMP, HxR and Hx were detected at 254nm, while uric acid at only 290nm. The ratio of the total amount of ATP related compounds by HPLC method was about $45\%$ of that by enzymatic method in fish sauce. Form these results, enzymatic method is more accurate and simple than HPLC method for analysis of ATP related compounds in fish sauce.

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Changes in Taste Compounds of Processed Surf Clam(Mactra veneriformis) (동죽(Mactra veneriformis)가공에 따른 정미성분의 변화)

  • Ryu, Hwa-Jeong;Ko, Young-Su
    • Korean Journal of Food Science and Technology
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    • v.17 no.3
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    • pp.223-226
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    • 1985
  • The taste compounds including glycogen, nucleotides and their related compounds and free amino acid content of Raw, Boiled and Sun-dried and Boided and 1lot-air dried surf clam(Mactra veneriformis) were investigated. Crude protein and crude lipid content changed little after processing, but ash content of processed surf clam was increased 21.5%. Glycogen content was increased 6.7% in a processed surf clam. In nucleotides and their related compounds there are much ATP, ADP, IMP and Hypoxannthine in raw material, ATP, ADP, IMP content was decreased and Hypoxannthine disappeared after processing, In the raw extract, glycine, alanine, arginine were abundant, holding 85% of total free amino acid contents. After processing, generally 60% of raw material free amino acids content were existed.

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Changes of ATP Related Compounds of Large Anchovy During Drying and Storage (대멸치의 건조 및 저장 중 ATP 관련화합물의 변화)

  • CHO Young-Je;KIM Tae-Jin;SHIM Kil-Bo;LEE Ho-Su;LEE Nahm-Gul;CHOI Young-Jun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.33 no.3
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    • pp.179-183
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    • 2000
  • This study was conducted to examine the changes of contents of ATP related compounds during drying of large anchovy and storage of dried large anchovy (DLA) according to storage temperature and package method. The total content of ATP related compounds of raw large anchovy was $36.0{\mu}mole/g$ and the major ATP related compounds were consisted of IMP and hypoxanthine. The IMP content of DLA was the highest in $20^{\circ}C$ cold-air drying, and the breakdown of IMP was progressed rapidly in $60^{\circ}C$ air drying, followed by $40^{\circ}C$ air drying, sun drying, and $20^{\circ}C$ cold-air drying. During storage of DLA, ATP was not detected while ADP and AMP was detected in a very small amount, and the changes of ATP related compounds were coincided with the changes of contents of IMP, inosine and hypoxanthine. The changes of ATP related compounds with different package method did not show distinct differences, while with different storage temperature showed clear difference. The content of IMP was over $8.88{\mu}mole/g$ on 60 days at $-20^{\circ}C$, while were over $0.83 {\mu}mole/g$ and$ 0.202 {\mu}mole/g$ on 16 days at$ 5^{\circ}C$ and$ 25^{\circ}C$, respectively. These results suggest that the breakdown of IMP depends on storage temperature and frozen storage affects good quality of DLA during storage.

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Compositions of Extractive Nitrogenous Constituents and Their Monthly Variation for Fresh Capsosiphon fulvescens

  • Jung, Kyoo-Jin;Park, Jung-Nim
    • Preventive Nutrition and Food Science
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    • v.15 no.2
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    • pp.120-129
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    • 2010
  • To elucidate the composition of extractive nitrogenous components in the fresh Capsosiphons fulvescens cultured off the southern coast of Korea, and to determine the monthly variation of these nitrogenous components, extract samples collected monthly from December to March at Jangheung-gun, Jeonnam Province were analyzed for total nitrogen, free and combined amino acids, ATP and related compounds, betaines, trimethylamine oxide (TMAO) and trimethylamine (TMA). The content of extractive nitrogen was 1,090~1,233 mg/100 g on dry basis. The number of 21~25 ninhydrin-positive substances was detected in the analysis of free amino acids, and their total amount was 3,710~4,788 mg/100 g on dry basis. Among them, free proline, asparagine, glutamic acid, alanine, taurine and glutamine were found to be abundant. The combined amino acids amounted to 1,573~2,121 mg/100 g in total and the total amount of ATP and related compound was 33.8~84.0 mg/100 g ($1.06{\sim}2.46\;{\mu}mol/g$) on dry basis. Betaine, glycinebetaine, $\beta$-alaninebetaine, $\gamma$-butyrobetaine, homarine and trigonelline were detected in most of samples. Levels of free and combined amino acids, ATP and related compounds fluctuated from sample to sample, with their contents higher in December and January and lower in March.

Effects of Electrical Stimulation and Storage Temperature on ATP-related Compounds of Korean Native Cattle M. Semitendinosus Muscles. (전기자극방법 및 저장온도가 한우 M. Semitendinosus muscle의 핵산관련물질 생성 및 분해에 미치는 영향)

  • Shin, Heuyn-Kil;Lee, Yong-Woo;Oh, Eun-Kyong;Choi, Do-Young
    • Korean Journal of Food Science and Technology
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    • v.26 no.4
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    • pp.343-347
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    • 1994
  • The effects of low and high-voltage-electrical-stimulation and storing temperature on concentration of adenosine triphosphate (ATP) related compounds were studied in M. Semitendinosus muscles from Korean native cattle. Seven beef carcasses were split, the one side was electrically stimulated for 1 minute by using stimulator adjusted to 400 V/60 Hz as high voltage or to 110 V/60 Hz as low voltage while the other side served as an unstimulated control. Both side samples were incubated at $5^{\circ}C\;and\;15^{\circ}C$ for 3 days. During storage, the concentration of ATP and its breakdown products were measured as a function of time. Significant differences (p<0.05) were observed in the variance of ATP, adenosine diphosphate (ADP) and inosine monophosphate (IMP) levels between low-or high-voltage-electrically stimulated muscles and unstimulated control at just after post-stimulation. The decomposition of adenosine compounds and the production of inosine compounds of low-voltage-electrically stimulated muscles were advanced more slowly than those of high-voltage-treatment muscles. With increasing storage time, the influence of electrical stimulation on changes of ATP related compounds in meat was decreased, but storing temperature begin to affect their concentration. Significant difference in the Hypoxanthine levels (p<0.05) was found of sample stored for 48 hours at $15^{\circ}C$ from samples stored at $5^{\circ}C$ regardless of electrical stimulation treatemt. IMP and inosine values in electrically stimulated muscles, higher than of a control during 72 hours of storage, indicated rapid production of flavor compounds in beef.

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Comparison of Extractive Nitrogenous Constituents between the Diploid and the Triploid of Oyster Crassostrea gigas Whole Body

  • Park Choon-Kyu
    • Fisheries and aquatic sciences
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    • v.2 no.2
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    • pp.135-141
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    • 1999
  • In order to investigate the composition of extractive nitrogenous components in the diploid and the triploid oysters, Crassostrea gigas, cultured at the south coast of Korea, the whole edible part (whole body) was analyzed into extractive nitrogen, free amino acids, oligopeptides, ATP and its related compounds, quaternary ammonium bases, and guanidino compounds using specimens collected from April to May of 1992. The major free amino acids in the diploid and the triploid were taurine, proline, alanine, glycine, glutamic acid hypotaurine, glutamine, arginine, aspartic acid, and $\beta-alanine$. There was no conspicuous difference in the constituents of free amino acids between the diploid and the triploid. A lot of hypotaurine was detected in the diploid and the triploid of oyster and the contents of them were 107 mg and 123 mg/100g, respectively. The compounds, glycinebetaine, homarine and trigonelline were found in both the diploid and the triploid. Among them, glycinebetaine was the most prominent in all the samples. The amount of protein, glycogen, extractive nitrogen, oligopeptides, ATP and its related compounds, and free amino acids in the triploid was higher than that of the diploid (p<0.10)

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Degradation of Nucleotides and Their Related Compounds in Sea Foods during Processing and Storage -Part 5. Degradation of APT and Their Related Compounds in Hag-fish Eptatretus burgeri Muscle during Roasting- (수산식품(水産食品)의 가공(加工) 및 보장중(保藏中)의 핵산(核酸) 관련물질(關聯物質)의 변화(變化)에 관한 연구(硏究) -제(第)5보(報) 먹장어 배소중(焙燒中)의 ATP관련물질(關聯物質)의 변화(變化)-)

  • Kim, Yong-Gun;Lee, Eung-Ho
    • Korean Journal of Food Science and Technology
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    • v.5 no.4
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    • pp.206-209
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    • 1973
  • In this paper, the degradation of nucleotides and their related compounds in hag-fish muscle during roasting was studied. The results showed that IMP was dominant in fresh hag-fish showing 63% of total nucleotides while the contents of ATP, ADP, AMP, inosine and hypoxanthine were low. The ATP tended to degrade rapidly during roasting, but 80% of IMP remained and ATP, ADP and AMP were also entirely disappeared. In consideration of flavor quality, it was consumed that roasting is an effective preparation method of hag-fish, as far as IMP is concerned.

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A Rapid Method for Determination of ATP and Its Related Compounds in Dried Fish and Shellfish Products Using HPLC (HPLC에 의한 시판수산건제품의 ATP분해생성물의 신속정량법)

  • LEE Eung-Ho;KOO Jae-Geun;AHN Chang-Bum;CHA Yong-Jun;OH Kwang-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.17 no.5
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    • pp.368-372
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    • 1984
  • This paper deals with a rapid method for determination of ATP and its related compounds in fish and shellfish products using high performance liquid chromatography(HPLC). The HPLC used is a HPLC/ALC-224 equiped with UV-spectrophotometer (254 nm) as detector and integrator (Yanagimoto system-1000). The column used is a stainless steel tubing ($30.0\;cm{\times}3.9\;mm\;i.d.$) packed with ${\mu}-Bon-dapak\;C_{18}$. A mixture of $1\%$ triethylamine-phosphoric acid(pH6.5) was used as an eluent and the flow rate of the eluent was controlled at 2 ml/min. For the separation of ATP and its related compounds, a standard mixture of ATP, ADP, AMP, IMP, inosine and hypoxanthine was subjected to HPLC under the above mentioned conditions. Six peaks were obtained with retention times within 20 min, and elution order were hypoxanthine, IMP, inosine, AMP, ADP and ATP. But 5'-IMP and 5'-GMP fractions were not separated by this method. In generally, IMP content in boiled-dried fish and shellfish products purchased from the market was comparatively higher than that of other nucleotides. Especially, boiled-dried big eye herring marked higher value in IMP content than other boiled-dried ones. Hypoxanthine and inosine were major components of ATP-related compounds in dried products and seasoned-dried ones. And IMP content in seasoned-dried products was higher than that of dried ones. This fact is suggested that a part of IMP in seasoned-dried ones was derived from flavoring matter (MSG, 5'-IMP and 5'-GMP) which is added during the seasoning treatment.

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EFFECT OF DIFFERENT STORAGE TEMPERATURES (INCLUDE CONTROL FREEZING POINT AND PARTIALLY FREEZING STORAGE) ON FLAVOR AND ATP-RELATED COMPOUNDS OF PORK LOIN CHOPS

  • Lin, L.C.
    • Asian-Australasian Journal of Animal Sciences
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    • v.6 no.3
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    • pp.417-422
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    • 1993
  • This study was designed to determine the changes of ATP-related compounds, especially the concentration of IMP, and compares the relationship between IMP and flavor of pork loin chops during storage as three different storage temperatures (include $4^{\circ}C$ CF and PF). Pork loin chops were kept under $4^{\circ}C$ $-1.5{\pm}0.5^{\circ}C$ (control freezing storage) and $-3{\pm}0.5^{\circ}C$ (partially freezing storage). The changes of TBA values, ATP-related compounds, pH values, in CF stored samples were higher than PF stored samples, but it had lower TBA values than $4^{\circ}C$ storage. The IMP concentration reached their peak after 2 days in $4^{\circ}C$, 5 days in CF and 7 days in PF storage, and the ATP, ADP, AMP contents of the loin chops showed minimum, respectively. Flavor of meat sensory score for $4^{\circ}C$ stored samples were more intense (p<0.05) than CF and PF samples on day 2 of storage. However, after storage for 5 days, flavor scores for CF samples were more intense (p<0.05) than $4^{\circ}C$ and PF samples. Flavor scores for PF samples were more intense (p<0.05) than $4^{\circ}C$ and CF on day 7 of storage. As the meat with the peak of IMP contents was most preferred, it was considered that the content of IMP was related to the flavor of meat and that CF, PF had influence on the IMP content.