Effect of magnesium fertilization on the quality of potatoes: total nitrogen, nonprotein nitrogen, protein, amino acids, minerals and firmness

1982 ◽  
Vol 30 (4) ◽  
pp. 754-757 ◽  
Author(s):  
Lisa B. Klein ◽  
Subhash Chandra ◽  
Nell I. Mondy
Keyword(s):  
Amino Acids ◽  
Total Nitrogen ◽  
Nonprotein Nitrogen ◽  
Protein Amino Acids

PROTEIN AND NONPROTEIN NITROGEN CONTENTS OF SOME OILSEEDS AND PEAS

1973 ◽  
Vol 53 (3) ◽  
pp. 651-657 ◽  
Author(s):  
R. S. BHATTY ◽  
F. W. SOSULSKI ◽  
K. K. WU
Keyword(s):  
Amino Acids ◽  
Carthamus Tinctorius ◽  
Appreciable Amount ◽  
Amide Nitrogen ◽  
Nonprotein Nitrogen ◽  
Dilute Sodium Hydroxide ◽  
Protein Amino Acids ◽  
Pea Proteins ◽  
High Concentrations ◽  
Nitrogen Contents

Nonprotein nitrogen (NPN) was extracted from seven species of oilseeds and three cultivars of peas (Pisum sativum L.) by three methods. Method 1 was extraction of meal nitrogen with dilute sodium hydroxide and removal of alkali-soluble proteins by trichloroacetic acid (TCA) precipitation. Methods 2 and 3 were extractions of meal nitrogen with 70% ethanol and 1% TCA, respectively. The three solvents extracted vastly different quantities of nitrogen from the meals. Method 3 gave the highest values for NPN followed by methods 1 and 2 in that order. The nitrogen extracted by ethanol was probably the true NPN content of the meals because of the lack of solubility of oilseed and pea proteins in this solvent. The oilseed meals contained more amide nitrogen than the peas. None of the meals contained any significant quantities of nitrate nitrogen. Amino acid analysis of NPN fractions of meals obtained by method 1 showed the oilseed meals and peas to contain, in free state, all the protein amino acids except cystine or an appreciable amount of methionine. The NPN fractions of the meals contained, except in safflower (Carthamus tinctorius L.), high quantities of ammonia, glutamic, and aspartic acids. Safflower NPN fraction contained, in addition to ammonia, more proline and alanine than glutamic and aspartic acids. Mustard (Brassica juncea Coss.) and pea NPN fractions also contained high concentrations of arginine. The other protein amino acids were present in trace or relatively small concentrations. The major conclusion drawn from the data was that the NPN of the seed species used in the study was highly variable and depended on the method and solvent of extraction.

Distribution and possible biosynthetic pathway of non-protein sulfur amino acids in legumes

2019 ◽  
Vol 70 (16) ◽  
pp. 4115-4121 ◽  
Author(s):  
Jaya Joshi ◽  
Elham Saboori-Robat ◽  
Mahmood Solouki ◽  
Motahhareh Mohsenpour ◽  
Frédéric Marsolais
Keyword(s):  
Amino Acids ◽  
Biosynthetic Pathway ◽  
Protein Quality ◽  
Protein Composition ◽  
Grain Legumes ◽  
Sulfur Amino Acids ◽  
Vigna Species ◽  
Protein Amino Acids ◽  
Two Phases

Abstract Some grain legumes store sulfur in the form of non-protein amino acids in seed. γ-Glutamyl-S-methylcysteine is found in Phaseolus and several Vigna species. γ-Glutamyl-S-ethenylcysteine, an antinutritional compound, is present in Vicia narbonensis. In P. vulgaris, free S-methylcysteine levels are higher at early stages of seed development followed by a decline. γ-Glutamyl-S-methylcysteine accumulates later, in two phases, with a lag during reserve accumulation. The concentration of total S-methylcysteine, quantified after acid hydrolysis, is positively regulated by sulfate nutrition. The levels of both γ-glutamyl-S-methylcysteine and γ-glutamyl-S-ethenylcysteine are modulated in response to changes in seed protein composition. A model is proposed whereby the majority of γ-glutamyl-S-methylcysteine in P. vulgaris is synthesized via the intermediate S-methylhomoglutathione. Knowledge of the biosynthesis of non-protein sulfur amino acids is required for metabolic engineering approaches, in conjunction with manipulation of the protein sink, to increase the concentration of nutritionally essential methionine and cysteine. This would improve protein quality of some important legume crops.

Changes in total nitrogen, protein, amino acids and NH+4 in tissues of bilberry, Vaccinium myrtillus, during the growing season

Ecography ◽  
1990 ◽  
Vol 13 (1) ◽  
pp. 31-38 ◽  
Author(s):  
Pekka Lahdesmaki ◽  
Tuulikki Pakonen ◽  
Esko Saari ◽  
Kari Laine ◽  
Leena Tasanen ◽  
...  
Keyword(s):  
Amino Acids ◽  
Total Nitrogen ◽  
Growing Season ◽  
Vaccinium Myrtillus ◽  
Protein Amino Acids

scholarly journals Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil

2019 ◽  
Vol 3 (2) ◽  
pp. 90-96 ◽  
Author(s):  
Mara Georgescu ◽  
Ștefania Mariana Raita ◽  
Dana Tăpăloagă
Keyword(s):  
Amino Acids ◽  
Total Nitrogen ◽  
Free Amino Acids ◽  
Free Amino ◽  
Seed Oil ◽  
Nigella Sativa ◽  
Raw Milk ◽  
Water Soluble ◽  
Soluble Nitrogen

AbstractVarious antimicrobial solutions have been tested as additives for raw milk traditional cheeses, among whichNigella sativacold pressed seed oil (NSSO) is recognized for its positive effect on the microbial quality of such products. The overall effect on the quality of enriched cheeses during ripening is still under extensive investigation. Three batches of traditional raw milk brined cheese were included in the current experiment: control cheese withoutNigella sativaseed oil (NSSO) and cheese samples enriched with 0.2 and 1% w/w NSSO. Experimental cheese samples were analyzed in duplicates for total nitrogen content (TN), at 0, 14, 28 and 42 days of ripening, while single determinations of total nitrogen (WSN) and free amino acids (FAA) were performed at 14, 28 and 42 ripening days. The TN content revealed similar values for control cheeses and NSSO cheeses, and no significant differences were noticed within the three treatment groups (p >.05) throughout ripening. WSN values followed a significant rising shift in all cheeses during ripening, yet computing data obtained for the three considered treatments, despite an obvious higher WSN content of NSSO enriched cheeses, no statistical significance could be associated to this difference. The FAA composition of the experimental cheeses, varied quantitatively, by increasing with ripening time, but no qualitative variation was noticed during the follow-up period. The FAA composition of the did not vary significantly within treatments.

Metabolism of Amino Acids in Plants. I. Changes in the Soluble Amino Acid Fractions of Bushbean Seedlings (Phaseolus vulgaris L.) and the Development of Transaminase Activity

1971 ◽  
Vol 49 (6) ◽  
pp. 709-720 ◽  
Author(s):  
J. C. Forest ◽  
F. Wightman
Keyword(s):  
Amino Acids ◽  
Total Nitrogen ◽  
Total Activity ◽  
Quantitative Composition ◽  
Soluble Nitrogen ◽  
Stages Of Growth ◽  
Etiolated Seedlings ◽  
Protein Amino Acids ◽  
Dark Conditions ◽  
Low Activity

The total nitrogen content of seedlings grown under light or dark conditions remained relatively constant during the first 2 weeks of growth, but there was considerable redistribution of nitrogen from cotyledons to the seedling tissues and appreciable changes occurred in the ratio between insoluble and soluble nitrogen in the different organs. Soluble nitrogen increased in etiolated seedlings to reach 55% of the total nitrogen at 14 days, while in light-grown seedlings the soluble nitrogen reached a peak on the 8th day and thereafter rapidly decreased to 25% of the total nitrogen by the end of 2 weeks. The quantitative composition of the soluble nitrogen fraction, with respect to free protein amino acids, was found to differ considerably, not only between seedlings at different stages of growth, but also between organs taken from seedlings at the same stage of growth under the two light conditions. Asparagine, serine, valine, alanine, and threonine were the amino acids that showed the greatest change in amounts in both types of seedlings. Of the six transaminases investigated, only aspartate, alanine, and asparagine aminotransferase systems showed high total activity. Valine aminotransferase had low activity, and the serine and threonine transaminases were not detected. Development of the different transaminase activities was quite similar in seedlings grown under light or dark conditions. No correlation was observed between the development of transaminase activities and the changes in concentrations of the corresponding free amino acids in these seedlings.

scholarly journals Nectar non-protein amino acids (NPAAs) do not change nectar palatability but enhance learning and memory in honey bees

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Daniele Carlesso ◽  
Stefania Smargiassi ◽  
Elisa Pasquini ◽  
Giacomo Bertelli ◽  
David Baracchi
Keyword(s):  
Amino Acids ◽  
Learning And Memory ◽  
Honey Bees ◽  
Feeding Preference ◽  
Memory Retention ◽  
Floral Nectar ◽  
Olfactory Conditioning ◽  
Specific Memory ◽  
Protein Amino Acids ◽  
Valuable Compounds

AbstractFloral nectar is a pivotal element of the intimate relationship between plants and pollinators. Nectars are composed of a plethora of nutritionally valuable compounds but also hundreds of secondary metabolites (SMs) whose function remains elusive. Here we performed a set of behavioural experiments to study whether five ubiquitous nectar non-protein amino acids (NPAAs: β-alanine, GABA, citrulline, ornithine and taurine) interact with gustation, feeding preference, and learning and memory in Apis mellifera. We showed that foragers were unable to discriminate NPAAs from water when only accessing antennal chemo-tactile information and that freely moving bees did not exhibit innate feeding preferences for NPAAs. Also, NPAAs did not alter food consumption or longevity in caged bees over 10 days. Taken together our data suggest that natural concentrations of NPAAs did not alter nectar palatability to bees. Olfactory conditioning assays showed that honey bees were more likely to learn a scent when it signalled a sucrose reward containing either β-alanine or GABA, and that GABA enhanced specific memory retention. Conversely, when ingested two hours prior to conditioning, GABA, β-alanine, and taurine weakened bees’ acquisition performances but not specific memory retention, which was enhanced in the case of β-alanine and taurine. Neither citrulline nor ornithine affected learning and memory. NPAAs in nectars may represent a cooperative strategy adopted by plants to attract beneficial pollinators.

Protection of Italian ryegrass (Lolium multiflorum L.) seedlings from salinity stress following seed priming with L-methionine and casein hydrolysate

2020 ◽  
pp. 1-9
Author(s):  
Keum-Ah Lee ◽  
Youngnam Kim ◽  
Hossein Alizadeh ◽  
David W.M. Leung
Keyword(s):  
Oxidative Stress ◽  
Amino Acids ◽  
Salinity Stress ◽  
Lolium Multiflorum ◽  
Casein Hydrolysate ◽  
Seed Priming ◽  
Germination Percentage ◽  
Italian Ryegrass ◽  
Significant Difference ◽  
Protein Amino Acids

Abstract Seed priming with water (hydropriming or HP) has been shown to be beneficial for seed germination and plant growth. However, there is little information on the effects of seed priming with amino acids and casein hydrolysate (CH) compared with HP, particularly in relation to early post-germinative seedling growth under salinity stress. In this study, Italian ryegrass seeds (Lolium multiflorum L.) were primed with 1 mM of each of the 20 protein amino acids and CH (200 mg l−1) before they were germinated in 0, 60 and 90 mM NaCl in Petri dishes for 4 d in darkness. Germination percentage (GP), radicle length (RL) and peroxidase (POD) activity in the root of 4-d-old Italian ryegrass seedlings were investigated. Generally, when the seeds were germinated in 0, 60 and 90 mM NaCl, there was no significant difference in GP of seeds among various priming treatments, except that a higher GP was observed in seeds of HP treatment compared with the non-primed seeds when incubated in 60 mM NaCl. When incubated in 60 and 90 mM NaCl, seedlings from seeds primed with L-methionine or CH exhibited greater RL (greater protection against salinity stress) and higher root POD activity than those from non-primed and hydro-primed seeds. Under salinity stress, there were higher levels of malondialdehyde (MDA) in the root of 4-d-old Italian ryegrass seedlings, a marker of oxidative stress, but seed priming with CH was effective in reducing the salinity-triggered increase in MDA content. These results suggest that priming with L-methionine or CH would be better than HP for the protection of seedling root growth under salinity stress and might be associated with enhanced antioxidative defence against salinity-induced oxidative stress.

scholarly journals The key amino acids of E protein involved in early flavivirus infection: viral entry

2021 ◽  
Vol 18 (1) ◽  
Author(s):  
Tao Hu ◽  
Zhen Wu ◽  
Shaoxiong Wu ◽  
Shun Chen ◽  
Anchun Cheng
Keyword(s):  
Amino Acids ◽  
Conformational Changes ◽  
Viral Entry ◽  
Envelope Protein ◽  
Cell Attachment ◽  
Envelope Proteins ◽  
Infection Process ◽  
Early Infection ◽  
Protein Amino Acids ◽  
Α Helix

AbstractFlaviviruses are enveloped viruses that infect multiple hosts. Envelope proteins are the outermost proteins in the structure of flaviviruses and mediate viral infection. Studies indicate that flaviviruses mainly use envelope proteins to bind to cell attachment receptors and endocytic receptors for the entry step. Here, we present current findings regarding key envelope protein amino acids that participate in the flavivirus early infection process. Among these sites, most are located in special positions of the protein structure, such as the α-helix in the stem region and the hinge region between domains I and II, motifs that potentially affect the interaction between different domains. Some of these sites are located in positions involved in conformational changes in envelope proteins. In summary, we summarize and discuss the key envelope protein residues that affect the entry process of flaviviruses, including the process of their discovery and the mechanisms that affect early infection.

Ileal digestibility of protein and amino acids of feed peas with different trypsin inhibitor activity in pigs

2000 ◽  
Vol 80 (4) ◽  
pp. 643-652 ◽  
Author(s):  
F. Grosjean ◽  
C. Jondreville ◽  
I. Williatte-Hazouard ◽  
F. Skiba ◽  
B. Carrouée ◽  
...  
Keyword(s):  
Amino Acids ◽  
Trypsin Inhibitor ◽  
Crude Protein ◽  
Trypsin Inhibitor Activity ◽  
Rectal Anastomosis ◽  
Inhibitor Activity ◽  
Ileal Digestibility ◽  
Physical Chemical ◽  
Protein Amino Acids ◽  
Weight Proportion

Ileal digestibility of protein and amino acids was measured in pigs fed 13 round, tannin-free peas samples and related to the following physical, chemical and biological characteristics of these samples: thousand-seed weight, proportion of hulls, starch, fibre, crude protein, ether extract and ash contents, trypsin inhibitor activity and trypsin inhibitor activity per unit of crude protein (TIAP). Each pea sample was included in a diet containing starch, sucrose, minerals and vitamins and fed to four barrows (50 to 100 kg) fitted with an end-to-end ileo-rectal anastomosis. Standardised ileal protein and amino acid digestibilities, except for alanine of peas decreased linearly with increasing TIAP (P < 0.01) and was not affected by fiber content. For example standardized ileal digestibilities values (%) decreased by −0.1975, −0.1617, −0.2171, −0.2630, −0.2029 and −0.3536 per unit of TIAP (expressed in unit of trypsin inhibited per milligram crude protein), respectively, for crude protein and lysine, threonine, methionine, cystine and tryptophan. Key words: Peas, trypsin inhibitor activity, standardised ileal digestibilities, protein, amino acids, pig

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