• Title/Summary/Keyword: free amino acid

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Changes of Nitrogen Compouds and Free Amino Acid of Mung-bean Sprout (녹두나물 성장과정중의 실소화합물과 유리아미노산의 변화에 관한 연구)

  • 김경자
    • Journal of the Korean Home Economics Association
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    • v.19 no.1
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    • pp.25-31
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    • 1981
  • The changes of various nitrogenfractions and free amino acid composition were investigated at various growing stages. The results are summarized as follows 1) Total nitrogen, water soluble protein nitrogen, and true protein nitrogen were decreased with growth. 2) Free amino acid increased with sprout-growth. the content of free amino acid were about 74.4%(combined Ser, Asp, Arg, Val) after 4 day sprout. It is belived that serine, aspartic acid, arginine and valine play an important role as taste compounds in mungbean sprout. 3) 16kinds of amino acid, including essential amino acids in human nutrition except tryptophan and cystin were quantified.

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Conditions of Quantitative Analysis for free Amino Acid in Fermented Proteins (발효단백질의 유리아미노산 정량)

  • Ryu, Hong-Soo;Moon, Jung-Hye;Lee, Kang-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.17 no.2
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    • pp.136-143
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    • 1988
  • This study was performed to provide the optimal conditions of quantitative analysis for free amino acid in fermented protein foods. The water extractable free amino acid from dairy fermented foods was extracted effectively at $75^{\circ}C$ for 40 min., while it were extracted from fermented soy products at $40^{\circ}C$ for 3 hours. A close results of free amino acid content to those from amino acid analyzer were obtained using OPDA method with lysine standard after deproteinizing with 1% picric acid. 95% ethanol used as a deproteinizing reagent could give a comparable results to those from picric acid treatment in determining free amino acid content using OPDA method. Therefore, ethanol treatment was more recommendable than picric acid treatment which has some troubles in removing excess picric acid through Dowex resin column. The most desirable precipitation method for free amino acid determination using TNBS method was 95% ethanol treatment among the various deproteinizing procedure. The copper salt method was not suitable owing to its lacking reproducibility and pronounced discrepancy in determining free amino acid.

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Effect of Dietary Taurine or Glycine Supplementation on Plasma and Liver Free Amino Acid Concentrations in Rats (식이내의 타우린 또는 글라이신 보강이 흰쥐의 혈장과 간의 유리아미노산 농도 및 패턴에 미치는 영향)

  • 박정은
    • Journal of Nutrition and Health
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    • v.31 no.2
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    • pp.126-134
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    • 1998
  • Our previous study demonstrated that dietary taurine or glycine supplementation significantly lowered plasma and hepatic cholesterol and triglyceride concentrations in rats fed a cholesterol-free diet. In the present study, the effect of long term dietary taurine or glycine supplementation, for the purpose of preventing and/or treating of hyperlipidemia and other known biological functions, on plasma and hepatic free amino acid concentrations and profiles were evaluated in rats. Three groups of male rats(110-130g) were fed a control diet(CD), taurine-supplemented diets(TSD ; CD+ 1.5% taurine) or glycine-supplemented diet(GSD ; CD+1.5% glycine) for 5 weeks. Plasma and hepatic free amino acid concentrations were determined by an automated amino acid analyzer based on ion-exchange chormatography. The feeding of TSD for 5 weeks yielded a 444% higher plasma taurine concentration , and the feeding GSD for the same period resulted in a 143% higher plasma glycine level in rats compared to those fed DB. Hepatic taurine concentration was significantly higher in rats fed TSD(145% increase) compared to the control rats. However, hepatic glycine concentration was not influenced by dietary glycine supplementation , which implies that the massive dose of glycine entering the body was more rapidly metabolized or excreted than taurein. Dietary taurine or glycine supplementation resulted in similar changes in plasma free amino acid concentrations, except in levels of taurine and glycine. Plasma levels of histidine, lysine, phenylalanine , alanine, proline, hydroxypoline, $\alpha$-aminogutyric acid, cystathionine and ethanolamine were significantly higher in rats fed TSD or GSD than those fed GD. Glycine supplementation did not change hepatic free amino acid concentrations as compared to CD. Concentrations of most hepatic free amino acids were not influenced by dietary taurine supplementation with the exception of significantly higher levels of asparate and tyrosine(56-63% increase) and lower levels of histidine and glutamate(33-34% decrease) compared to the control rats. These results suggest long-term dietary taurine or glycine supplementation resulted in increases in most plasma free amino acid levels, but did not cause a characteristic change in plasma aminogram pattern compared to rats fed CD.

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Studies on the Cellular Metabolism in Microorganisms as Influenced by Gamma-irradiation.(III) On the Changes of Protein content and Free Amino acid Pool in Yeast cells irradiated by $\gamma$-ray. (미생물의 세포생리에 미치는 전이방사선의 영향에 관한 연구(제 3보) - 효모균의 단백질함량 및 Free Amino acid Pool 에 대한 $\gamma$-ray 의 영향)

  • 김종협
    • Korean Journal of Microbiology
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    • v.5 no.2
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    • pp.79-85
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    • 1967
  • Kim, Jong Hyup., (Div. of Biology, Atomic Energy Research Institute,Korea.;) Studies on the Cellulor Metabolism in Microorganisms as influenced by Gamma-irradiation(III): On the Changes of Free Amino acid Pool and content of Protein in Yeast clls irradiated by .gamma.-ray. 1. The strain of Saccharomyces cerevisiae had been cultured synchronously in aerobic condition and irradiatel by gamma-ray from the source of cobalt-60. Drying in vacuum oven at $90^{\circ}C$ C over 12 hours, then changes of protein content (Kjeldahl) and free amino acid pool have been assayed with use of spectrophotometer. Results obtained were compared with those of unirradiated normal cells. 2. It is proved that amount of protein content in the irradiated cells increases to seven percent more than those of normal cells in the same weight of dried samples. It seems like carbohydrate breakown had been stimulated by irradiation and that relative contents of protein shows higher values than those of normal in the same weight of samples. 3. The amount of free amino acid pool in the irradiated cells shows less value about ten percent than those of normal cells, and rate of decreasing is also weak than those of standard reagent solution of amino acid. We may assume that free amino acid pool would be protected against radiation damage in living cells and more stable than in vitro. 4. The component of free amino acid pool have been assayed on second dimensional paper chromatogram, and the identified amino acids are as follows; aspartic acid, serine, glutamic acid, cystine, lysine, glycine, threonine, histidine, arginine, tyrosine, phenylalanine, valine and leucine. 5. Distributional presence of free amino acids are identical to that of normal cells except arginine, it is cosumable that radiation effect is univerlsal to all amino acid. However it is obvious that there are differences in radiolabilities of amino acids in irradiated cells.

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Manufactureing Conditions and Quality of Dried Meat on the Snow Crab II. Change of Weight Loss Yield on the Steaming and Various Drying Method (건조게육의 가공조건과 품질 II. 증자 및 건조방법에 따른 감량 수율 및 유리 아미노산의 변화)

  • 양철영
    • The Korean Journal of Food And Nutrition
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    • v.12 no.3
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    • pp.258-264
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    • 1999
  • This study was carried out to investigate the status in weight loss yield of edible meat quality and free amino acid contents of the snow crab(Chionoectes japonicus) by steaming and various drying treat-ment. Change of body weight loss in steaming treatment sample were 20.48∼26.72% and yield of edible meat of steaming sample was higher than raw sample(p<0.05) The pH value was increased with steam-ing and drying and pH of trunk meat was more increased than leg meat. Volatile basic nitrogen(VBN) content of vacuum dried sample was highest and VBN of hot-air and freezing dried sample were about 10mg%. Content of vaccum dried sample wre 41.33 and 48,56mg%. Thirty kind of free amino acids dectected in the snow crab and changes of free amino acid in leg meat were markedly reduced by vacuum drying and the reducing ratio of leg meat by freeze drying was little. The major free amino acid of leg and trunk meat were 39.94% 46.78% respectively. The formation of flavor free amino acid in freezing dried sample were high but its hot-air aried sample were small.

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Effect of Extraction Methods on the Types and Levels of Free Amino Acid of Beef Longissimus Muscle

  • Dashdorj, Dashmaa;Hwang, In-Ho
    • Food Science of Animal Resources
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    • v.32 no.3
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    • pp.369-375
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    • 2012
  • The current study was carried out to investigate the impact of extraction conditions on the free amino acid level and type in beef longissimus muscle. The sample blocks were chiller aged for 1 d and 7 d at $4^{\circ}C$. There are three homogenization speeds (11,000, 19,000 and 24,000 rpm) for bigger and two speeds (11,000 and 13,000 rpm) for smaller homogenizer's dispersing tools were used for evaluation. Results showed that chiller ageing greatly (p<0.05) increased extractable free amino acids, except cystine. Homogenization with the bigger dispersing tool at 24,000 rpm resulted in the highest free amino acid levels for both 1 and 7 d samples. Significant differences (p<0.05) in the mean values of most amino acids due to the effect of speed and interactions between ageing times. However, the speed effect and interaction between ageing with homogenization speed were not significant (p>0.05) for most of the amino acids except valine and isoleucine when using the smaller dispensing tools. The current data indicated that a standardized method for free amino acid types and levels of aged beef samples. In addition, the results also suggested that utilization of a big dispensing tool at high homogenization speed is a better condition for releasing free amino acid contents in beef samples.

Comparison Free Amino Acid and Fatty Acid Composition Between Wild Cockle Clam and Cultured One (천연산과 양식산 꼬막의 유리아미노산 및 지방산 조성에 관한 비교 연구)

  • 주은정
    • Journal of Nutrition and Health
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    • v.20 no.6
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    • pp.456-462
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    • 1987
  • Chemical composition, free amino acid and fatty acid composition of wild and cultured cockle clam were studied. 1. The content of crude protein was higher in Anadara suberenata thanthat ini Anadara granosa. The contents of crude protein and ash increased after boiling. 2 Free amino acid composition of Anadara granosa was similar to that of Anadara suberenata. Both glutamic acid and aspartic acid among free amino acid were the most abundant in cockle clam. Next, leucine, arginine and lysine were abundant in order. They all composed of approximately 50%^ of total amino acid content. Whereas the contents of cystine and methionine were poor. 3. In cockle clam the major fatty acids consisted of C16 :0, C18: 0, C18 ;1 and C18:3 in order. The level of C16 :0 was the highest in lipids. The levels of C18 : 0 and C14 :0 were higher in Anadara granosa than those in Anadara suberenata, while the levels of C16 :0, C18 :3 and C16 : 1 were higher in Amadara suberenata than those in Anadara granosa.

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Free Amino Acid Composition and Calcium, Iron Contents of Boiled-dried Anchovy (자건(煮乾)멸치 자숙액중(煮熟液中)의 유리(遊離) 아미노산(酸)의 조성(組成)과 칼슘 및 철분의 함량(含量))

  • Ryu, Beoung-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.11 no.4
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    • pp.1-6
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    • 1982
  • This study designed to elucidate free amino acid composition and calcium, iron contents in extractive cooking. broth of boiled-dried anchovy. Composition of the free amino acid in boiled-dried anchovy, in large and medium one appeared the same tendency. Abundant free amino acid of boiled-dried anchovy were histidine, alanine, lysine, leucine, glycine and glutamic acid in order. The total free amino acid was greatly extracted from cooking broth when boiled at 30 minutes. Free amino acid, such as histidine, alanine, lysine, leucine and glutamic acid had abundant in cooking broth. The calcium and iron contents in broth were little difference between large and medium one. Calcium and iron contents were highest in cooking broth when boiled at 30 minutes. Panel test on general accetability was very good in the boiling at 30 minutes.

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Effect of Endurance Exercise Training on Free Amino Acid Concentrations in Skeletal Muscles of Rats (지구성 운동훈련이 흰쥐의 하지 골격근 유리아미노산 조성에 미치는 영향)

  • 임현정;송영주;박태선
    • Journal of Nutrition and Health
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    • v.35 no.10
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    • pp.1031-1037
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    • 2002
  • The purpose of present study was to evaluate the effect of endurance exercise training on skeletal muscle free amino acid concentrations, and differences in free amino acid concentration between soleus muscle which consists of mostly slow twitch oxidative fiber and extensor digitorum longus muscle which consists of fast twitch oxidative glycolytic fiber. Sixteen male SD rats (4 weeks old) were randomly devided into two groups, and fed a purified AIN-93M diet with or without aerobic exercise training according to the protocol (running on the treadmill at 25 m/min for 60 min, 5 days a week) for 6 weeks. Exercise-training for 6 weeks significanly reduced the commulative body weight gain (p<0.05) and food efficiency ratio (p<0.01) of rats. The result showing mitochondrial citrate synthase activity of soleus muscle was significantly higher in exercise-trained rats compared to the value for control animals (p<0.01) indicates aerobic exercise-training was successfully accomplished in the trained group. No difference was found in the muscle aminogram pattern between soleus muscle and extensor digitorum longus muscle of control animals. However, free amino acid concentrations of soleus muscle were from 1.2 to 3.9 times of those found in extensor digitorum longus muscle of control rats, depending on an individual amino acid. Intermediate level of endurance exercise training for 6 weeks did not influence concentrations of most of free amino acid in soleus muscle of rats collected at an overnight fasted and rested state. In contrast, isolucine and leucine concentrations in extensor digitorum longus muscle of exercise-trained rats were significantly lower than those for control animals. These results indicate that aerobic energy metabolism had not been efficiently conducted, and thereby the utilization of BCAA for energy substrate was enhanced in fast twitch oxidative glycolytic fibers of extensor digitorum longus muscle of rats followed exercise-training protocol for 6 weeks.

Influence of Vacuum Cooling on Browning, PPO activity and Free Amino Acid of Shiitake Mushroom (진공 예냉처리가 포장 저장중 표고버섯의 품질에 미치는 영향)

  • Kim, Byeong-Sam;Kim, Oui-Woung;Chung, Jin-Woung;Kim, Dong-Chul;Nahmgung, Bae
    • Applied Biological Chemistry
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    • v.38 no.4
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    • pp.345-352
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    • 1995
  • The influence of vacuum cooling and modified atmospheric packaging was investigated about browning degree, polyphenoloxidase(PPO) activity and free amino acid of shiitake mushroom. During storage, surface browning was inhibited by precooling. PPO activities of shiitake mushroom was increased during storage. Especially, PPO activity was rapidly increased as surface browning was proceeded. And PVC-wrapped mushroom was lower than carton box-packed mushroom in the changes of surface browning and PPO activity. Total free amino acid contents of shiitake mushroom was 2,510 mg% at harvest, but free amino acid content of shiitake mushroom decreased consistantly during storage. Precooled mushroom had more free amino acid content than non-precooled and their contents were fluctuated by storage temperature, packaging methods and storage periods.

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