• Title/Summary/Keyword: total amino acid

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Constituents Analysis of Amino Acid and Antioxidative Activity from Cultivated Callus and Rhizome in Rhodiola sachalinensis

  • Song, Won-Seob;Chi, Hyung-Joon;Rim, Yo-Sup;Yoon, Jae-Ho
    • Plant Resources
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    • v.5 no.1
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    • pp.78-85
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    • 2002
  • The material of Rhodiola sachatinensis collected from an alpine region of the west-northern China. For analysing the effect, 1 used Rhodiola sachatinensis's rhizome and cultivated callus. In EtOAc, BuOH, $H_2O$ separation the plant showed strong antioxidative activity, but not in Hexane. The radical scavenging effect of EtOAc(RC$_{50}$,35(g), BuOH(RC$_{50}$, 43(g), H$_2$0(RC$_{50}$, 50(g) fraction and MeOH extract(RC$_{50}$, 50(g) of the Rhodiola sachatinensis was comparable to that of synthetic antioxidant BHA(RC$_{50}$, 14(g) and $\alpha$-Tocopherol(RC$_{50}$, 12(g). Total amino acid concentration of plant of In nature condition were 18,009ppm, and major components were arginine, glutamic acid, aspartic acid and valine. The ratio of essential/total amino acid on plant of In nature condition was 46.93%. Total amino acid concentration of callus of In vitro condition were 32,435ppm, and major components were valine, histidine, lysine and leucine. The ratio of essential/total amino acid on callus of In vitro condition was 56.07%. was 56.07%.

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Automatic Determination of Total Amino Acid in Tobacco Leaf (잎담배중 아미노산의 자동분석법)

  • Kim, Sin-Il;Hwang, Keon-Joong
    • Journal of the Korean Society of Tobacco Science
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    • v.4 no.2
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    • pp.51-56
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    • 1982
  • An automatic method for the determination of total amino acid in tobacco was studied. This method makes use of the reaction of 2, 4, 6-Trinitrobenzene sulfonate with amino acid. Results obtained with this simple and rapid method agreed with those obtained with the offical method.

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A Study on the flavor constituents of the Coriander(Coriandrum sativum L) (고수의 향미성분에 관한 연구)

  • 김경자;최옥자;김용두;강성구;황금희
    • Korean journal of food and cookery science
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    • v.17 no.1
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    • pp.80-90
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    • 2001
  • This study was carried out to investigate to proximate compositions, free sugars, organic acids, amino acids, and volatiles from the fresh leaf, root and seed of coriander. The research results are as follows: Moisture was 79.93% in the leaf, 81.89% in the root. Crude protein, crude lipid and crude ash were the highest in the seed. Ascorbic acid was 65.4mg% in the leaf and 37.83mg% in the root. Glucose, fructose and sucrose were the major free sugars. Glucose was 7.92mg% and fructose 7.51mg% in the leaf. Sucrose was 17.34mg% in the root, highest level. Among organic acids, malic acid was 354.55mg% in the leaf, the highest level. The content rate of organic acids was high in the order of leaf, seed and root. The content rate of total amino acid was high in the order of seed, root and leaf. Glutamic acid and aspartic acid were high in the leaf and root. Glutamic acid and proline were high in the seed. The content rate of free amino acid is the same as that of total amino acid. Glutamic acid and serine were high in the leaf and seed. Glutamic acid and treonine were high in the root. The contents of total amino acid in each parts of the coriander was higher than that of free amino acid, The composition of amino acid in the total amino acid and free amino acid was different. The volatile constituents were extracted by steam distillation method and analyzed by GC-Mass. The content of the volatile constituents was 45.31mg% in the leaf, (E)-2-decenal was the highest, followed by decanal, 2-dodecenal, (E)-2-decen-1-ol in order, aldehyde and alcohol was major constituents. The content of the volatile constituents was 36.01mg% in the root and 54.37mg% in the seed. linalool was the highest in the root and seed. it was 22.27 %, 53.67% in root and seed.

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Studies on the Drug Development of Coicis Semen(I) -Aminoacid Contents in Coicis Semen- (의이인(薏苡仁)(Coicis Semen)의 의약품개발(醫藥品開發)에 관(關)한 연구(硏究)(I) -아미노산(酸)의 함량(含量)에 대하여-)

  • Yong, Jae-Ick
    • Journal of Pharmaceutical Investigation
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    • v.7 no.1_4
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    • pp.1-12
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    • 1977
  • Free amino acid in ethanol extracts and total amino acid hydrolysates of Coicis semen were analyzed by amino acid autoanalyzer. The sample A (unpolished Coicis Semen) and sample B(polished Coicis Semen) are used in this experiments. The results obtained from this study are as follows: 1) 17 kinds of free amino acid (Asp, Thr, Ser, Glu, Pro, Gly, Ala, Val, Cys, Met, Ileu, Lew, Try, Phe, Lys, His, Arg,) including 7 kinds of essential amino acid (Val, Lew, Ileu, Thr, Lys, Met, Phe,) as human nutrition were identified and quantified but tryptophan. 2) Total free amino acids of sample A is more than about 3 folds that of sample B. 3) The distribution of free amino acids contained in sample A, threonine is the richiest and then comes Ala, Glu, Asp, and Pro, in that order. In sample B, glutamic acid is the richiest and then comes Thr, Asp, Ala, and Gly, in that order. 4) 17 kinds of total amino acid (Asp, Thr, Ser, Glu, Pro, Gly, Ala, Val, Cys, Met, Ileu, Lew, Tyr, Pher, Lys, including 7 kinds of essential amino acid (Val, Leu, Ileu, Thr, Lys, Met, Phe,) in human nutrition except tryptophan were identified and quanified. 5) Total amino acid content of sample A is more than about 1.06 folds that of sample B. 6) Total amino acid content of sample A in acid hydrolysates is more than about 1.06 folds that of sample B in acid hydrolysates. 7) Unknown chromatogram of ethanol extracts and acid hydrolysates of Coicis Semen were identified as Ornitine.

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Amino Acid Analysis and Antioxidation Activity in Allium wakegi Araki (쪽파(Allium wakegi Araki)의 아미노산 분석과 항산화 활성)

  • 류상현;송원섭
    • Korean Journal of Plant Resources
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    • v.17 no.1
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    • pp.35-40
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    • 2004
  • The antioxidative activation of Allium wakegi Araki appeared differently according to parts, and the callus cultured with the addition of 2,4-D 1.0mg/L showed the activation of 280 $\mu\textrm{g}$ (RC$\sub$50/), and the bulbs and shoots in the natural condition showed 296 $\mu\textrm{g}$ (RC$\sub$50/), and 301 $\mu\textrm{g}$ (RC$\sub$50/). The total amino acid content was 59.779 mg% in the natural leaves and the leaves of bulbs, and was 73.725 mg% in the cultured callus(2,4-D 0.5mg/L). The total amino acid content of cultured callus was higher, but the content proportion of essential amino acid to the total amino acid in the natural bulbs was higher, which was 39.462 mg%.

Studies on the Amino Acid Constituents of Gynostemma pentaphyllum Makino (돌외 (Gynostemma pentaphyllum Makino)의 아미노산(酸) 조성(組成)에 관(關)한 연구(硏究))

  • Kim, Sun-Hee;Park, Won-Ki
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.17 no.1
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    • pp.7-11
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    • 1988
  • This study was carried out in order to analyse the amino acid constituents of Gynostemma pentaphyllum Makino (G. P. M. ) produced in Korea and Japan. Total and free amino acids of those were analysed by HPLC. Total amino acid contents of G. P. M. produced in Korea were similar to that of produced in Japan. The Histidine content of G. P. M. produced in Korea was more rich than that of produced in Japan. The content of glutamic acid was the most rich among in kinds of amino acids in both hind of G. P. M. G. P. M. in Korea contained the least methionine and G. P. M. from Japan contained the least cystine.

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Proximate, Saponin and Amino Acid Compositions in Camellia (Camellia japonica L.) Seeds and Defatted Camellia Seeds (동백종실(Camellia japonica L.)과 유박의 일반성분, 사포닌 및 아미노산 조성)

  • 강성구;김용두;최옥자
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.2
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    • pp.227-231
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    • 1998
  • To furnish basic data for the utilizatin of camellia(Camellia japonica L.) seeds as a raw material of industrial products, major chemical components of camellia and defatted camellia seeds were investigated. The moisture, crude ash, crude fat and crude protein contents of camellia seeds were 4.06%, 1.83%, 65.75% and 8.44%, respectively. Defatted camellia seeds indicates that it contains 10.31% moisture, 5.28% crude ash and 17.49% crude protein while no crude fat was detected. The curde ginseng saponin, crude saikosaponin and red ginseng saponin contents of camellia seeds were 108.0mg%, 0.4mg% and 40.3mg%, respectively. Total amino acid contents of camellia seeds and defatted camellia seeds were 7,851mg% and 13,002mg%, respectively, and the major amino acids were glutamic acid, arginine, aspartic acid and leucine. The ratio of essential/total amino acid of camellia seeds was 0.29.

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Compositions of Fatty Acid, Free Amino Acid and Total Amino Acid of Lespedeza x chiisanensis T. LEE (지리산 싸리의 지질 구성 지방산과 유리 아미노산 및 구성 총 아미노산 조성에 관하여)

  • 김종균
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.22 no.5
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    • pp.586-591
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    • 1993
  • The compositions of amino acid in the protein and fatty acid in the lipid of Lespedeza x chiisanensis T. LEE were analyzed by HPLC and GC, respectively. The contents of crude oil and protein from the extracts were 11.13% and 5.18%, respectively. The amount of free anino acids in the protein was 443.14mg/100g, and 94.84mg/100g of essential amino acid were contained in the free amino acid. The amount of total amino acids in the protein was 3159.85mg/100g, and 1068.18mg/100g of essential amino acid were contained in the total amino acid. The compositions of fatty acid in the lipid were $C_{18\;:\;2}=45.05%,\;C_{18\;:\;3}=18.71%,\;C_{19}=14.70%,C_{18\;:\;1}=6.81%,\;C_{16}=4.35%,\;C_{16\;:\;1}=1.59%$ in order, respectively. 72.44% of unsaturated fatty acids were contained in the lipid.

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Changes of Nutrient Composition and Antioxidative Activities of Fermented Tea during Fermentation (후발효차의 발효기간별 영양성분 및 항산화 활성의 변화)

  • Lee, Kyung-Haeng;Kim, Yong-Shik;Lee, Jong-Yeol
    • The Korean Journal of Food And Nutrition
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    • v.26 no.3
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    • pp.398-403
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    • 2013
  • To manufacture the fermented tea with hygienic quality, green tea was fermented using Bacillus subtilis, Saccharomyces cerevisiae and Lactobacillus bulgaricus and mineral composition, total amino acid content and antioxidative activity changes were evaluated during the fermentation period. Minerals detected in the fermented tea, the Ca, Fe, Zn, Mg and Mn minerals were detected. Ca and Mg are relatively large compared to other mineral content. Total amino acid content of the control was 3.57%, but total amino acid of fermented teas were higher (3.68~3.85%) during fermentation 20 days. Metal chelating activity of control was 55.11%, Metal chelating activity of the fermented tea using B. subtilis was the highest. In reducing power, O.D. value of the control was 2.27, three kinds of fermented tea were lower than that of control. The fermented teas increased lipid peroxidation inhibition compared to the blank test.

Fatty Acid Composition, Total Amino Acid and Mineral Contents of Commercial Kwamegi (시판 과메기의 지방산 조성, 아미노산 및 무기질 함량)

  • Yoon, Min-Seok;Heu, Min-Soo;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.43 no.2
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    • pp.100-108
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    • 2010
  • This study was conducted to characterize the nutrion of commercial Kwamegi, a Korean traditional food made from semi-dried Pacific saury, Cololabis saira. The ratios of saturated and monoenoic fatty acids to polyenoic fatty acids in commercial Kwamegi ranged from 0.52-0.75 and 1.01-1.53, respectively. The major fatty acids in commercial Kwamegi were 16:0 (9.1-14.2%), 20:1n-9 (8.6-16.1%), 22:1n-9 (15.7-22.1%), and 22:6n-3 (11.0-18.0%). The total amino acid content of commercial Kwamegi ranged from 27.10-33.19 g/100 g. The major amino acids in commercial Kwamegi were aspartic acid (11.8-13.0%), glutamic acid (14.3-16.0%), leucine (7.8-8.5%), and lysine (7.5-9.0%), which accounted for more than 41% of the total amino acid content. The mineral content of commercial Kwamegi ranged from 0.7-4.3 mg/100 g for zinc, 279.6-466.3 mg/100 g for potassium, 41.7-128.3 mg/100 g for calcium, 38.8-77.8 mg/100 g for magnesium, and 224.3-348.4 mg/100 g for phosphorus. These results suggest that commercial Kwamegi is a superior food in terms of nutrition and health.