• Title, Summary, Keyword: nucleotide compounds

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Physicochemical characteristics of mackerel and tuna viscera as baits for swimming crab Portunus trituberculatus pots (꽃게 통발용 미끼로서의 고등어와 다랑어 내장의 이화학적 특성)

  • Koo, Jae-Geun;Chang, Ho Young
    • Journal of the Korean Society of Fisheries and Ocean Technology
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    • v.50 no.3
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    • pp.310-317
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    • 2014
  • This study was conducted to investigate the attractant substances of different solvent fractions of mackerel and tuna viscera. Mackerel and tuna viscera were extracted with methanol and the resultant were fractionated with n-hexane, chloroform, ethyl acetate, n-butanol and water. The chemical compounds such as free amino acid, fatty acid, nucleotide related compounds contents were estimated for mackerel, tuna viscera and various fractions. These fractions were also subjected to attracting experiments in water tank to estimate attracting effects. The aqueous fractions of mackerel and tuna viscera showed the highest attraction effect on swimming crab. The major chemical compounds of the aqueous fractions were histidine, taurine, cysteine, glutamic acid, inosine monophosphate (IMP) and inosine (HxR) for mackerel and arginine, glutamic acid, aspartic aid, alanine, IMP and hypoxanthin (Hx). Results indicated that higher polarity compounds, such as amino acid and nucleotide related compounds have higher attraction activities than nonpolar substances such as neutral lipid.

changes of Palatability Traits of Mold Fermented Sausages during Ripening (곰팡이 발효소시지의 숙성에 따른 기호적 품질 특성의 변화)

  • 고명수
    • Food Science of Animal Resources
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    • v.18 no.1
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    • pp.57-62
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    • 1998
  • Changes of palatability traits such as color texture free amino acid and nucleotide-related compound of mold fermented sausages during ripening were investigated. The a-value of mold fermented sausages rapidly increased up to 7th days if ripening. The hardness of mold fermented sausages rapidly increased while springiness and cohesiveness slightly decreased during ripening. Total free amino acid of mold fermented sausages gradually increased during ripening. Contents of nucleotide-related compounds such as ATP, ADP, AMP and IMP of mold fermented sausages rapidly decreased during ripening.

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Characterization of Cryptic Plasmid of Multidrug-resistant Staphylococcus aureus SA2

  • Im, Sung Hwan;Sung Joon Yoon;Woo Koo Kim;Chul Kyo Shin;Dae Woon Lee;Kyung Ho Moon
    • Journal of Microbiology and Biotechnology
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    • v.6 no.2
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    • pp.145-146
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    • 1996
  • The 2.4-kb cryptic plasmid (pKH8) of multidrug-resistant Staphylococcus aureus SA2 was characterized by complete nucleotide sequencing and homology comparison. pKH8 was found to contain three open reading frames. Protein analysis of pKH8 showed that pKH8 was a multidrug resistance plasmid and mediated resistance to ethidium bromide and quaternary ammonium compounds.

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Screening for Natural Bioactive Compounds Targeting the Intracellular Signal Transduction Pathway: Natural Products Modulating the Expression of the Interleukin-2 gene

  • Hakamatsuka, Takashi
    • Proceedings of the PSK Conference
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    • pp.60-61
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    • 2003
  • Human Genome Project has recently been completed and the information on nucleotide sequences of our whole genome is now available at the public or commercial data banks. Next goals are to identify the functions of each gene and to elucidate the intracellular signal transduction pathways regulating gene expression. We have established a PCR-based bioassay to search for biologically active compounds that can modulate the expression of genes encoding important proteins. (omitted)

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Studios on the Food from Fresh Water Fish(II)-The Taste Compounds in Meat of Crucian Carp, Skate$\cdot$Fish, Snake Head and Loaches- (담수어(淡水魚)의 식품학적(食品學的) 연구(硏究)(II)-붕어, 메기, 가물치 및 미꾸리의 맛성분(成分)-)

  • Sung, Nak-Ju;Shim, Ki-Hwan
    • Journal of Nutrition and Health
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    • v.14 no.2
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    • pp.80-86
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    • 1981
  • Crucian carp Carassius carassius L., Skate-fish Parasilurus asolus, snake head Ophicephalus argus and loaches Misgrunus anguillicaudatus have been esteemed as the tasty fresh water fish in Korea. However, a little has been studied on their taste compounds. Amino acids, nucleotides and their related compounds as the taste giving substance in the dorsal muscle of crucian carp, skate-fish, snake head and loaches were analyzed. Hypoxanthine (4.6-30.3 ${\mu}mole/g$, on dry base) was dominant among the nucleotide materials in the dorsal muscle of crucian carp, skate-fish, and snake head while IMP (12.8 ${\mu}mole/g$) was detected with the highest amount in loaches meat. IMP was also high in the muscle of skate-fish (13.5 ${\mu}mole/g$) and snake head (5.6 ${\mu}mole/g$). The other nucleotide materials, CMP, UMP, GMP, AMP, and inosine were present less than 2.0 ${\mu}mole/g$ in all the fish meat. The amino acid composition showed that glutamic acid and aspartic acid were the most abundant in the dorsal muscle of crucian carp, skate-fish, snake head and loaches. The analysis of free amino acids showed that histidine, lysine, glycine, and serine were the leading amino acids in the dorsal muscle of crucian carp, alanine, serine, and lysine were of skatefish, glycine, lysine, alanine, and serine were of snake head, while alanine, serine, and glycine were of loaches. Isoleucine and leucine were detected in trace amount in the muscle of skate-fish, snake head, and loaches. It is believed that alanine, Iysine, serine, glycine and histidine along with IMP and hypoxanthine may play an important role as the taste compounds in fresh water fish.

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Changes in Contents of Some Taste Compounds of Dried Mussel and Baby Clam during Storage (건조 홍합 및 바지락의 저장 중 핵산관련물질 및 유기염류의 변화)

  • Joo, Ok-Soo;Seo, Kwon-Il;Lee, Young-Soo;Lee, Jong-Ho;Choi, Sang-Do;Shim, Ki-Hwan
    • Korean Journal of Food Science and Technology
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    • v.28 no.5
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    • pp.882-887
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    • 1996
  • Some taste compounds such as nucleotide and their related compounds, trimethylamine oxide (TMAO), trimethylamine (TMA) and total creatinine of sea mussel and baby clam during drying at 40, 50 and 60^{\circ}C$ and storage at low temperature$(4^{\circ}C)$ and room temperature$(20^{\circ}C)$ were investigated. Six kinds of nucleotide and their related compounds such as adenine triphosphate (ATP), adenine diphosphate (ADP), adenine monophosphate (AMP), inosine, adenosine and hypoxanthine were analyzed. The contents od adenosine in raw sample was high in sea mussel and baby clam. The contents of ATP, ADP and AMP decreased, while those of inosine and hypoxanthine increased during drying and storage periods. The contents of TMAO, TMA and total creatinine were low in sea mussel and baby clam. TMAO and total creatinine decreased but TMA increased during drying and storage periods. The rate of change was high in room temperature storage and for long storage periods than that of low temperature storage and for short storage periods.

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Differences in the Taste-active Compounds between Hanwoo Longissimus and Semitendinosus Muscles and Its Comparision with Angus Longissimus Beef Muscle

  • Dashmaa, Dashdorj;Yang, Jieun;Ba, Hoa Van;Ryu, Kyeong-Seon;Hwang, Inho
    • Food Science of Animal Resources
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    • v.33 no.4
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    • pp.508-514
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    • 2013
  • Taste-active compounds (e.g., amino acids and nucleotides) play an important role in contribution to the gustatoty sensation of food. The current study aimed to examine the differences in taste-active compounds between different beef muscles, breeds and aging periods. We have chosen the longissimus dorsi and semitendinosus muscles of Hanwoo breed and longissimus dorsi muscle of Angus breed for the investigation of the aforementioned compounds. Hanwoo muscles were aged for 7 or 28 d, and Angus samples were aged for 28 d at $4^{\circ}C$. Results revealed that 8 out of the 18 detected free amino acids (FAA) showed significant (p<0.05) differences between the two Hanwoo muscles. Twelve FAAs showed aging effect (p<0.05) in which the amounts of 8 FAAs significantly increased as aging time increased. Inosine 5-monophosphate (IMP), hypoxanthine (Hx) and inosine showed significant (p<0.05) differences between the Hanwoo muscles, aging resulted in an increase in amounts of these nucleotides. Hanwoo beef had significantly (p<0.05) higher total amount of sweet amino acids than the Angus ones in that 15 amino acids showed differences (p<0.05) between the two breeds. Amounts of guanosine 5-monophosphate (GMP) and Hx were significantly higher (p<0.05) for Angus beef. Current study indicated that muscle type, breed and aging period had large variations in free amino acid and nucleotide contents, which may subsequently affect the taste attributes of cooked beef.

Foods and functional foods containing mushroom, mushroom extracts, and mushroom-derived compounds (버섯원물과 버섯 추출물 그리고 버섯 유래 화합물을 포함한 식품과 기능성식품)

  • Jo, Han-Gyo;Shin, Hyun-Jae
    • Journal of Mushroom
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    • v.15 no.4
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    • pp.155-163
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    • 2017
  • Mushrooms and their extracts including purified ingredients, are currently used as foods, functional foods (and/or nutraceuticals), and medicines. These products have numerous bioactive compounds such as polysaccharides (mainly ${\beta}$-glucans), glycoproteins, nucleotide analogs, terpenoids, and polyphenols, which have exhibited antioxidant, antimicrobial, anticancer, antiviral, anti-obesity, and immunomodulatory activities. In this review, we discuss the current information on the biactivities of 10 popular mushrooms in Korea. We also summarize the information on mushrooms and the active compounds derived from them, as well as mushroom-based products such as foods, functional foods, and medicines. We believe this review could provide useful information for scientists and consumers who seek to develop new products and promote healthy food habits and lifestyle.

Changes in Nucleotide Compounds, and Chemical and Sensory Qualities of Duck Meat during Aging at 0℃

  • Kim, Young-Boong;Ku, Su-Kyung;Joo, Bum-Jin;Lee, Nam-Hyuck;Jang, Ae-Ra
    • Food Science of Animal Resources
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    • v.32 no.4
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    • pp.428-433
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    • 2012
  • The objective of this study was to identify appropriate aging conditions, changes in nucleotide-related compounds, chemical changes, and a sensory evaluation of duck meat during aging at $0^{\circ}C$ for 7 d. Twenty one 45-day-old Pekin white ducks samples were separated into breast and leg meat. ATP was not detected for almost the entire aging period because ATP was depleted immediately after slaughter. Inosine monophosphate (IMP) was highest on day 1 ($26.69{\mu}mol/g$), and then it rapidly decreased to $7.11{\mu}mol/g$ on day 7. However, this level was not different between breast and leg meat. Hypoxanthine (Hx) content of breast meat was $14.88{\mu}mol/g$, whereas that of leg meat was $16.41{\mu}mol/g$. Inosine content of breast meat was double than that of leg meat. The pH values of breast and leg meat were 5.90-6.05 and 6.23-6.73, respectively, during the aging period. Volatile basic nitrogen content of breast and leg meat increased during aging. Breast meat had good sensory evaluation scores for flavor (7.4), juiciness (6.8), tenderness (7.2), and overall acceptance (7.4) on day 3. Similar to breast meat, leg meat also had good sensory evaluation scores. Therefore, it is concluded that the appropriate aging period is 3 d for duck breast meat and 1 day for leg meat at $0^{\circ}C$.

Studies on the Food Components of Triploid Carp Muscle 1. The Taste Compounds of Triploid Carp Muscle (3배체잉어 근육의 식품성분에 관한 연구 1. 3배체잉어 근육의 정미성분)

  • LEE Eung-Ho;CHUNG Bu-Gil;KIM Jin-Soo;AHN Chang-Bum;OH Kwang-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.22 no.3
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    • pp.154-160
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    • 1989
  • To obtain basic data on food components of triploid fish, we undertook the analysis of free amino acid, nucleotide, total creatinine, betaine, trimethylamine oxide(TMAO) and their related compounds in diploid and triploid carps(Cyprinus carpio). The contents of total free amino acid and its related compounds in belly and dorsal muscles of triploid carp were 346.1mg/100g and 333.4mg/100g. Histidine occupied $45.1\%\;and\;46.9\%$ in belly and dorsal muscles, and followed by taurine, lysine and glycine in order. As for the compositions of nucleotide and its related compounds in those muscles of triploid carp, IMP were revealed $73.9\%\;and\;65.8\%$ of total nucleotide and its related compounds. The major component of the other organic base in those muscles of triploid carp was total creatinine, but betaine and TMAO were poor. The contents of taste compounds such as free amino acid, nucleotide, total creatinine, betaine, TMAO and their related compounds were less in triploid carp than in diploid carp of nonspawning season, while were more in triploid carp than in diploid carp of spawning season. Total amino acid contents were more in diploid carp of nonspawning season than in triploid carp, but mineral contents were more in triploid carp than in diploid carp of spawning season. Therefore, it is believed that triploid carp is very worthy for a tasty and nutritional food source.

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