Kinds Of Free Amino Acids Research Articles

Effect of Different Ratio of Cake Fertilizer and Inorganic Fertilizer on Free-Amino Acids in Burley Leaves

A Reversed-Phase High Performance Liquid Chromatographic method was developed for determining free Amino Acids in Burley Tobacco. The test was done by OPA/3-mercaptopropionic Acid as the pre-column derivatising reagent. Chromatographic column was Elitte C18 column (4.6mm×250mm i.d., 5um). Mobile phase A was 18mmol/L NaAc (PH=7.2) including 0.002% (v/v) triethylamine and 0.3% (v/v) furanidine. Mobile phase B was 100 mmol/L NaAc (PH=7.2) -Acetonitrile- methanol (v/v=1:2:2). The column temperature was 40°C and the flow rate was 1.0ml/min. The fluorescence detector was used with 350nm excitation wave length and 450nm emission wave length. The average recoveries of the method ranged 95.3% to 100.7% with the relative standard deviation of 2.32%~9.24%. The method is simple, accurate and has good repeatability. The results of the determination of seventeen kinds of free amino acids in burley leaves which were produced by way of different ratio of cake fertilizer and inorganic fertilizer. The results show that aspartic acid has the highest content however ratio of cake fertilizer and inorganic fertilizer. The most contents of free amino acids are increased and then gradually decreased with the increase of organic manure. The most contents of free amino acids are very close at the ratio of 15%:85% ratio and 30%:70% between cake fertilizer and inorganic fertilizer. The total content of free amino acids is the highest at the ratio of 30%: 70% between cake fertilizer and inorganic fertilizer. Considering comprehensively, the quality of burley leaves is the best at the ratio of 30%:70% between cake fertilizer and inorganic fertilizer.

복어 육과 껍질 농축물의 이화학적 특성에 관한 연구

The objective of this study was about physicochemical characteristic of puffer muscle and skin to promote the utilization of puffer as fish protein. In proximate composition, crude protein of dried puffer muscle and skin powders were 89.5% and 82.7%, respectively. Skin powders had higher lipid contents than muscle powders. Ash contents of muscle powders were higher than those of skin powders. In nucleotides and their related compounds, the contents of nucleotides were in order of IMP and ADP. The contents of saturated fatty acid in puffer muscle (83.9%) was higher than skin powders (66.3%). Oleic acid, mono-unsaturated fatty acid, in skin powder (25.9%) was higher than in muscle powders. Seventeen kinds of composition amino acids were detected in muscle powders, while 16 kinds of amino acids were found in skin powders. Total contents of amino acid in muscle powders (83,739 mg/100 g) were higher than those of skin powders (75,361 mg/100 g). In the muscle powders of puffer, glutamic acid was the highest amino acid with the concentration of 13,707 mg/100 g, and was in order of aspartic acid, lysine, leucine, arginine, alanine, valine and glycine. In skin powders, glutamic acid was the highest content with 14,843 mg/100 g followed by proline, alanine and arginine. Twenty five kinds of free amino acids were detected in dried muscle powders, while 22 kinds of free amino acids were found in dried skin powders. Taurine of dried puffer muscle and skin powders was the highest free amino acid with the concentration of 554.4 mg/100 g and 153.6 mg/100 g, respectively. The contents of total free amino acids of dried muscle powders were higher than those of dried skin powders. Especially, cysteine was only detected in dried muscle with the content of mg/100 g.

구기자생과를 이용한 구기자청 제조시 당첨가량에 따른 이화학적 특성

Physicochemical properties of Gugija-sugar leaching were investigated by adding sugar ratio on Gugija (Lycii fructus) raw fruit. Gugija were prepared by parboiling (40～50 sec at 85 o C) and unparboiling. Gugija-sugar leaching were leached after preserving (5 months at 5 o C) Gugija-sugar mixture (20, 40, 60, 80 and 100% sugar based on raw Gugija). The yield increased with UPRGSL-4 (Gugija-sugar leaching adding 80% sugar) having the highest yield at 77.5%; in contrast, total acidity decreased with increasing ratio of sugar. The main organic acids of raw Gugija are tartaric acid (0.63%), citric acid (0.57%), malic acid (0.54%) and succinic acid (0.3%). Citric acid and succinic acid decreased with increasing ratio of sugar but malic acid and tartaric acid increased on Gugija-sugar leaching. Polyphenolics and betaine content of unparboiling Gugija-sugar leaching decreased as increase ratio of sugar but in term of used Gugija amount, betaine content of each Gugija-sugar leaching was equal to raw Gugija. Also, parboiling Gugija-sugar leaching decreased quickly with increasing ratio of sugar, especially PRGSL-4 and PRGSL-5 (parboiling Gugija-80 and 100% sugar leaching, respectively) was not determined. 15 types of free amino acids were detected in raw Gugija; the total content was 601.6 mg/100 g and the highest amino acid among them was serine, 218.1 mg/100 g. In PRGSL-4 prepared by parboiling, 9 kinds of free amino acid were detected and the total content was 383.3 mg/100g. Also, in UPRGSL-4 (unparboiling Gugija-80% sugar leaching), all 17 kinds were detected and its total content was 705.7 mg/100 g.

Changes of proximate composition and extractive components in narezushi, a fermented mackerel product, during processing

During the processing of mackerel narezushi, the fish body was strongly dehydrated by permeation of salt, the low pH of fish meat, and pressure applied to the fish and rice mixture. In the proximate components, moisture, protein and lipid flowed out from the fish meat into the rice mixture, and sugar permeated from the rice mixture into the fish meat. That the total amount of outflow was larger than that of permeation into the fish is thought to contribute to the decrease in fish body weight during processing. In the extractive components, although the nucleotides completely decomposed, free amino acids and peptides increased remarkably because of the decomposition of proteins in fish meat during processing. Especially, six kinds of free amino acid, Glu, Asp, Gly, Ala, Leu, and Ile, which are thought to be the taste components in marine resources, increased. Organic acid increased remarkably because of the fermentation of rice and permeation into the fish meat. The marked increase of the extractive components is thought to contribute to the umami taste and the sour taste of narezushi.

밀양지역 들깨품종별 잎의 아미노산 조성 및 향기성분 비교

우리나라 들깻잎의 주산지인 밀양지역에서 재배하고 있는 4종의 품질 특성을 조사하고자 아미노산과 휘발성 향 성분을 분석하여 비교하였다. 단백질구성아미노산에서 주요 아미노산은 aspartic acid, glutamic acid, glycine, alanine, arginine, 및 threonine 등 이었고, 그 외에 lysine, leucine, isoleucine 등도 다소 검출되었으나, tyrosine과 함황아미노산인 cysteine과 methionine의 함량이 가장 적 게 나타났으며, 유리 아미노산은 4종 모두에서 약34종이 검출되었다. 그리고 유리아미노산의 조성과 단백질구성아미노산의 조성에서 품종간의 차이는 거의 없는 것으로 나타났다. 들깻잎의 휘발성 향기성분을 GC-MSD로 분석한 결과, 잎들깨1호는 52종, 엽실들깨는 48종, 그리고 밀양9호와 YCPL은 47종이 분리되어 검출되었다. 깻잎의 휘발성 화합물중에서 가장 많은 함량으로 검출된 perilla ketone은 엽실들깨 <TEX>$551.42\;{\mu}g/g$</TEX>, 잎들깨1호 <TEX>$301.59\;{\mu}g/g$</TEX>, YCPL <TEX>$187.00\;{\mu}g/g$</TEX>, 그리고 밀양9호는 <TEX>$145.75\;{\mu}g/g$</TEX>이었으며, 그 외 3-hexen-1-ol, trans-2-hexenal, <TEX>$\beta-caryophyllene$</TEX> 그리고 <TEX>$\alpha-farnesene$</TEX>등이 검출되었으나 이 화합물들의 함량은 <TEX>$20\;{\mu}g/g$</TEX>을 초과하지 않았다. The present investigation was carried out to determine the qualitative difference between 4 varieties of perilla leaves cultivated Miryang area, particularly focusing on the amino acid composition and flavor compounds. Aspartic acid, glutamic acid, glycine, alanine, arginine, and threonine were the major amino acids, and tyrosine and cysteine and methionine containing sulfur were detected as little amount in protein of all perilla leaves. All perilla leaves contained about 34 kinds of free amino acids, and the major free amino acids were same as the protein bound amino acids. However, no significant difference among 4 varieties of perilla leaves was observed in the profiles of protein bound and free amino acids composition. Flavor compounds analyzed by GC-MSD following to extraction of flavor by SDE (Simultaneous Steam Distillation-Extraction) were detected as 51 kinds from 'Leafy perilla 1', 47 kinds from 'Yupsil perilla', 46 kinds from 'Miryang 9' and 'YCPL. The major volatile compound was perilla ketone, its concentration was <TEX>$145.75\;{\mu}g/g$</TEX> in 'Miryang 9', <TEX>$187.00\;{\mu}g/g$</TEX> in 'YCPL', <TEX>$301.59\;{\mu}g/g$</TEX> in 'Leafy perilla l' and <TEX>$551.42\;{\mu}g/g$</TEX> in 'Yupsil perilla', but the other flavor compounds, 3-hexen-l-ol, trans-2-hexenal, <TEX>$\beta-caryophyllene,\;\alpha-farnesene$</TEX> and etc, were less than <TEX>$20\;{\mu}g/g$</TEX>.

Respiration and Quality of Rough Rice under Unsteady Atmospheric Conditions

respiration rate during storage period. Respiratory quotient (RQ) was fluctuated around 0.8-1.0 at over 4.4-6.40/0 02 concentration, and anaerobic respiration was occurred at less than this 02 Ievel. For evaluation of quality, statistical analysis of test of significance showed that there were no significant differences in palatability between fresh and rehydrated rice for 6 items of appearance, navor, taste, stickiness, hardness and overall evaluation. 4 and 10 kinds of free amino acids were detected from frseh and rehydrated rough rice and total free amino acid contents in fresh and rehydrated rough rice were 15.0 and 28.0 mg 100 g~1, respectively.

黒毛和種腿肉の熟成中における物理&amp;bull;化学的変化

The conditioning of beef (M. semimembranosus) from Japanese Black Cattle was studied by examining changes in the amount of various forms of nitrogen and free amino acids, myofibrillar fragmentation and shear value of muscle during this process at 0°C. The following results were obtained.1. Sarcoplasmic nitrogen in the beef conditioned for 21 and 28 days was significantly (P<0.05) less than in that conditioned for 7 days. Sarcoplasmic protein nitrogen in the beef conditioned for 21 days was significantly (P<0.05) lower than in that conditioned for 7 and 14 days.2. The amount of many kinds of free amino acids significantly changed during conditioning from 7 to 28 days. The amount of Asp after conditioning for 21 days was significantly (P<0.05) lower compared to that after 7 and 14 days of conditioning. Ser decreased on the stage from 21 to 28 days of conditioning (P<0.05). The amounts of Gln and Arg in the beef conditioned for 28 days were significantly (P<0.05) lower than in that conditioned for 14 days. Compared with the beef conditioned for 7 days, Val, Leu and Phe increased in that which was conditioned for 28 days (P<0.05). The mean value of Met increased during conditioning, significant differences (P<0.05) being present among these samples conditioned for 7 days and 21 or 28 days, 14 and 28 days. The changes in the amount of free amino acids in regard to taste were discussed in relation to the improvement of beef taste during conditioning.3. Myofibrillar fragmentation rate in the beef conditioned for 7 and 14 days was significantly (P<0.05) higher than in that conditioned for 21 and 28 days. On the other hand, shear value in the beef conditioned for 7 days was significantly (P<0.05) less than in that conditioned for 21 and 28 days. From these findings, it was evident that beef tenderness was accelerated during conditioning, particularly from 7 to 21 days.

Studies of soy sauce sterilization and its special flavour improvement by gamma-ray irradiation

Experimental studies for sterilizing 12 kinds of soy sauce with gamma-ray irradiation showed that both of effects for sterilization and improving flavour and quality of soy sauce were obtained simultaneously. All colibacillus in soy sauce were sterilized using 1 kGy radiation dose and total bacteria count in soy sauce can be reduced to below national standard at 5 kGy dose ( 5x10 4count/ml ). But above 10 kGy dose is needed to kill all bacteria in soy sauce. The significant changes on chemical components in soy sauce irradiated at 5–7 kGy dose took place: raduceing-sugar increased by 1–10%, total amount of 18 kinds of free amino acid raised between 3.5–28 %, emerging-sweet smell substances which have low boiling point, such as alchols, aldehydes and esters obviously increased. The taste-specialists from some soy sauce factories concluded that flavour and quality of soy sauce irradiated are better than non-irradiated.

リョウリギクChrysanthemum morifolium RAMAT.var.sinense MAKINO forma esculentum MAKINOの成分(第2報)モッテノホカの成分 その1

Four kinds of normal saturated hydrocarbons, CnH2n+2 (n=19-22), campesterol, stigmasterol, β-sitosterol, α-amyrin, palmitic acid, linoleic acid, stearic acid, behenic acid, and lignoceric acid were detected by gas chromatography-mass spectrometry (GC-MS) from the petals of Chrysanthemum morifolium RAMAT. var. sinense MAKINO forma esculentum MAKINO, one of barnds"Mottenohoka."Eleven kinds of free amino acids were identified by an amino acid analyzer.

An investigation of the concentration of free amino acids in tonsils--an evaluation of the tonsillar function and pathology through the metabolic pathway of amino acids (author's transl)

For the purpose of investigating the function of tonsils, seventeen kinds of free amino acids (Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Valine, Alanine, Glycine, Proline, Glutamic acid, Serine, Tyrosine, Aspartic acid, Cystine, Histidine, and Arginine) were analysed by an automatic amino acid analyser (JLC-6AH) for the tonsillar tissues taken from 70 cases. The plasma specimens which were taken at the pre- and post-operative periods were also analysed in 50 of the above cases.The free amino acids were divided into 3 groups as glucogenic, ketogenic and others according to their metabolic pathways. The results of the present study are summarized as follows:1) The amount of free glucogenic amino acids is much larger than that of ketogenic amino acids in the tonsillar tissues.2) It is found that the level of glucogenic amino acids fluctuates significantly in the tonsillar tissues. Namely, the level increases in hypertrophied tonsils, in the non-inflammatory stage, and also according to the degree of hypertrophy. The level decreases in acute tonsillitis and in the group having high serum ASO titers. There is no significant fluctuation in the level of ketogenic amino acids.3) As for the amino acid level in the postoperative plasma, the level of glucogenic amino acids increases in aged subjects, in the first degree of hypertrophy and in the group showing high serum ASO titers, while it decreases in acute tonsillitis.The level of ketogenic amino acids increases in accordance with aging and decreases in acute tonsillitis. The other amino acids increase with aging and also in the first degree hypertrophy, while decrease during the intermediate period of tonsillitis.4) Here is -- tendency to decrease in the level of the plasma free amino acids during the period of 4 weeks after tonsillectomy. Particularly, the level of all types decreases with aging, in focal tonsillitis, in inflammatory stage, in the first degree hypertrophy and in the group showing high serum ASO titers. On the other hand, the tendency is found only for the levelsof glucogenic and ketogenic types in acute tonsillitis and for that of the other amino acids in hypertrophied tonsils. In the third degree hypertrophy, the levels of ketogenic and other amino acid types show decreasing tendency. No elevation is found for the level of the plasma amino acids during the post-operative period.

カタクチイワシエキス中の遊離および結合アミノ酸

The distribution of free a11d conjugated amino acids in the extractives of skeletal muscle and viscera of anchovy, Engraulis japonicus, is studied by column chromatography using Amberlite CG-120. Ordinary meat and dark meat gave the same kinds of free amino acids and other constituents, but the former being richer in histidine, creatinine and the latter in taurine, alanine and some other amino acids. The conjugated amino acids amounting to 13.6 and 11.3% of the extractive nitrogen are respectively accounted for. In viscera, the characteristic pattern of free and conjugated amino acids was observed and the feature is supposed to be brought by ingested and digested diet present in the digestive organ. We wish to express our sincere thanks to Taiyo Fisheries Co., Ltd. for supply of fresh anchovy.

ダイコンおよびカブにおけるアントシアン色素と共存諸成分との生合成的関連 (アントシアン色素の研究&amp;bull;第50報)

1. In red and white varieties of both radish (Raphanus sativus) and turnip (Brassica rapa), comparative analyses were made chromatographically on the contents of free amino acids, sugars and phenolic acids throughout the growing stage.2. In four kinds of plant materials examined, four kinds of free sugars are present in common. Among them, glucose is a major component throughout the growing stage. Some quantitative difference may be noted in that both sucrose and fructose are present in larger quantity in the red root than in the white.3. Seven kinds of phenolic acids are detected in all plant materials examined. Most of them are in a 'bound' form. The total amount of acids is larger in the red root than in the white one.4. In red roots, the amount of C6-C3 acids increases gradually in parallel with the progress of anthocyanin synthesis.5. Eighteen kinds of free amino acids are common to the roots of all plant materials examined. The percentage of individual amino acids to the total was higher in valine, leucine, arginine, (methionine), asparagine and glutamine in white roots, whereas the values for aspartic acid, glutamic acid and tyrosine are higher in red roots.6. In red roots, sugars and amino acids decrease in amount temporarily at a time of rapid anthocyanin formation.7. Anthocyanin production in the seedlings of the red varieties is stimulated by the administration of several amino acids such as leucine, phenylalanine and valine, and also by aspartic acid and threonine.

Kinds of Free Amino Acid in Rice Kernel

The relation between rice kernels and changes of free amino acid in them with elapsed storing-period was investigated by mean of paper partition chromatography. For paper chromatography, Toyo filter paper No. 51 and 80% phenol water solution chosen as solvent was used and also the developed spots were identified by Rf value determined previously with Azinomoto K. K.'s pure reagent. Ordinarily it was diclosed that free amino acid detected in extracts from flesh brown rice (Hervest;1960, Variety Norin No. 17.) were as follows; aspartic acid, glutamic acid, glycine, histidine, alanine and valine and that the decreases of above mentioned amino acids were generally found in older nice (Havest; 1957-1959), though both aspartrc acid and glutamic acid decreased more clearly than the others and the decrease of alanine was not shown clearly on map. In later stage of storage, however, now amino acids product by the degeneration of the proteins had been founded and presumably these amino acids were composed of asparagine, cystine and leucine. It was suggested that gradtial loss of the reserves in brown rice grain itself was caused for living such as maintenance of germinating ability, in the course of time after harvest and there was a general tendency that greater loss was observed in aspartic acid and glutamic acid included the brown rice and increase in leucine, asparagine and cystine was observed from unknown factors. It seems to be absolutely necessary to investigate glutamic acid, glycine and alanine as important amino acids included in white rice for the research and discussion on rice taste.

Extraction of Free Amino Acids from Soil

AbstractAlternatives to extraction with ethanol were examined in order to obtain more effective removal of free amino acids from soil. Ba(OH)2 was a promising extractant and proved to be very effective in recovering a mixture of 17 amino acids that had been added to soil. Resolution of the extract by elution chromatography was followed by colorimetric analysis; 73 to 121% of the acidic and neutral components of the mixture and 36 to 41% of the basic amino acids were recovered. A second extraction procedure, based on the use of NH4OAc, was developed to avoid any slight hydrolysis of amino acid polymers that may have occurred during preparation of Ba(OH)2 extracts. The NH4OAc extraction procedure was 31 to 83% effective in the recovery of added amino acids from soil. When both extraction techniques were applied in preliminary trials to characterize the free amino acids fraction of a soil, the NH4OAc extraction was considered the better. Both NH4OAc and Ba(OH)2 extractions yielded many more kinds of free amino acids in concentrations 5 to 25 times greater than that reported earlier in comparable studies using ethanol extraction.

脳の遊離アミノ酸について(IX)

With the aid of the chromatography on the 150 x 0.9 cm column of Dowex 50-x4 the author estimated 20 kinds of free amino acids and their related compounds isolated from the brain of the hypophysectomized Rattus; and obtained the following results:1. A marked decrease has been observed in the metabolically active amino acid groups such as aspartic acid, glutamic acid, γ-aminobutyric acid, alanine and serine.2. Likewise a decrease can clearly be noticed in the content of N-acetylaspartic acid that exists specifically in the brain and in the content of phosphor containing amine, glycerophosphoethanolamine as well as in the glutathione content, the only peptide which has been successfully estimated.3. In the sutdy of 6 indispensable amino acids such as threonine, isoleucine, leucine, lysine, histidine, and arginine no noteworthy changes can be recognized.

チーズの熟成に関する研究

It has been considered that the properties of ripened cheese depend upon chemical, physical and bacteriological action, which is controlled by the climatic environment and raw milk constituents. This paper deals with preliminary studies on the chemical composition of different types of ripened cheese which were made in Japan. The results obtained are summarized as follows:1) The chemical composition of the cheese is shown in Table 1. In blue cheese, Protein and fat content in water-free solids was 37.7 and 54.5 per cent, respectively, and fat content exceeded greatly protein content. Cheese of any other type contained, on the average, about 43.0 per cent protein and 49.2 per cent fat, and the amount of fat was at least equal to that of protein.2) An index number was used to express a rate Faculty of Agriculture, Tohoku University) of protein degradation, or ripening, in cheese. It was 62.8 in blue cheese and about 36.0 in the other types of cheese. These values may be taken as indicating that the distribution of nitrogenous compounds is different in blue cheese from the othe types of cheese, and suggesting a suitable rate of ripening in the other types of cheese.3) Paper partition chromatography was used in the analysis of free amino acids contained in cheese. As a result, 22 kinds of free amino acids were found in cheese. The number of free amino acids was found to be highly variable according to types of cheese. It was difficult to characterize a given typ. of cheese by its pattern of free amino acids because of the variability of such pattern according to types.

Comparative study on effective and ineffective nodules of leguminous plants

Abstract It is well known that nitrogen fixation is mainly dependent upon the combination between rhizobial strain and host plant species, though it is also affected by the environmental condition. The site of association between the host and rhizobia is the root nodule. It is, therefore, quite natural that special attention has hitherto been focused on it. A typical symbiotic relationship is going on in effective nodule, while a parasitic relationship prevails in ineffective one. Between such types of nodules there must be some differences with respect to the inner structure as well as the metabolism in them. Experiments were made to compare the morphological change of rhizobia, the amount and distribution of starch, the kinds of free amino acids in effective nodule with those in ineffective one. To obtain materials, soybean, pea, red clover, and genge (Astragalus sinicus L.) Were used with their own effective and ineffective strains of rhizobia, respectively.