Free Amino-acids in Human Sweat from Different Parts of the Body

Nature ◽  
1967 ◽  
Vol 215 (5099) ◽  
pp. 416-417 ◽  
Author(s):  
B. HADORN ◽  
F. HANIMANN ◽  
P. ANDERS ◽  
H.-CH. CURTIUS ◽  
R. HALVERSON
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
The Body ◽  
Human Sweat ◽  
Different Parts

Water Relations in an Insect, Thermobia Domestica

1973 ◽  
Vol 58 (2) ◽  
pp. 385-400
Author(s):  
A. Y. K. OKASHA
Keyword(s):  
Amino Acids ◽  
Water Relations ◽  
Free Amino Acids ◽  
Free Amino ◽  
The Body ◽  
Thermobia Domestica ◽  
Moulting Cycle

1. The concentrations of Na+ and K+ in the haemolymph remain relatively constant during the moulting cycle. 2. Desiccation, desiccation followed by rehydration and starvation exert little or no effect on the concentrations of Na+ and K+ in the haemolymph. 3. The volume of haemolymph decreases during desiccation and increases after rehydration. 4. More Na+ is voided in the excreta during desiccation. 5. Repeated desiccation and rehydration causes the loss of both Na+ and K+ from the body. 6. The effects of desiccation and rehydration on the concentrations of chlorides and free amino acids in the haemolymph are described.

scholarly journals Salivary Factors that Maintain the Normal Oral Commensal Microflora

2020 ◽  
Vol 99 (6) ◽  
pp. 644-649 ◽  
Author(s):  
G.H. Carpenter
Keyword(s):  
Amino Acids ◽  
Protein Degradation ◽  
Salivary Glands ◽  
Free Amino Acids ◽  
Free Amino ◽  
Salivary Protein ◽  
The Body ◽  
Oral Microbiome ◽  
Normal Flora ◽  
Normal Microflora

The oral microbiome is one of the most stable ecosystems in the body and yet the reasons for this are still unclear. As well as being stable, it is also highly diverse which can be ascribed to the variety of niches available in the mouth. Previous studies have focused on the microflora in disease—either caries or periodontitis—and only recently have they considered factors that maintain the normal microflora. This has led to the perception that the microflora proliferate in nutrient-rich periods during oral processing of foods and drinks and starves in between times. In this review, evidence is presented which shows that the normal flora are maintained on a diet of salivary factors including urea, lactate, and salivary protein degradation. These factors are actively secreted by salivary glands which suggests these factors are important in maintaining normal commensals in the mouth. In addition, the immobilization of SIgA in the mucosal pellicle indicates a mechanism to retain certain bacteria that does not rely on the bacterial-centric mechanisms such as adhesins. By examining the salivary metabolome, it is clear that protein degradation is a key nutrient and the availability of free amino acids increases resistance to environmental stresses.

scholarly journals Free Amino Acids in the Body Fiuids in Leukemias

1952 ◽  
Vol 41 (1) ◽  
pp. 7-14
Author(s):  
Ichiro Ishihara ◽  
Yutaka Minamikawa ◽  
Yoshitaka Komori
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
The Body

Kinetics of l-[1-13C]leucine when ingested with free amino acids, unlabeled or intrinsically labeled casein

2000 ◽  
Vol 278 (6) ◽  
pp. E1000-E1009 ◽  
Author(s):  
Cornelia C. Metges ◽  
Antoine E. El-Khoury ◽  
Ambalini B. Selvaraj ◽  
Rita H. Tsay ◽  
Alan Atkinson ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
The Body ◽  
Metabolic Fate ◽  
Fed State ◽  
Amino Acid Requirements ◽  
Balance Technique ◽  
Condition C ◽  
Kinetics Of

In two groups of five adults, each adapted to two different dietary regimens for 6 days, the metabolic fate of dietary [1-13C]leucine was examined when ingested either together with a mixture of free amino acids simulating casein (extrinsically labeled; condition A), along with the intact casein (extrinsically labeled; condition B), or bound to casein (intrinsically labeled; condition C). Fed state leucine oxidation (Ox), nonoxidative leucine disposal (NOLD), protein breakdown, and splanchnic uptake have been compared using an 8-h oral [1-13C]leucine and intravenous [2H3]leucine tracer protocol while giving eight equal hourly mixed meals. Lower leucine Ox, increased NOLD, and net protein synthesis were found with condition Ccompared with condition A (19.3 vs. 24.9; 77 vs. 55.8; 18.9 vs. 12.3 μmol ⋅ kg−1 ⋅ 30 min−1; P < 0.05). Ox and NOLD did not differ between conditions B and C. Splanchnic leucine uptake calculated from [1-13C]- and [2H3]leucine plasma enrichments was between 24 and 35%. These findings indicate that the form in which leucine is consumed affects its immediate metabolic fate and retention by the body; the implications of these findings for the tracer balance technique and estimation of amino acid requirements are discussed.

Influence of Nitrogen Source on Nitrogen Metabolism in Detached Wheat Heads

1978 ◽  
Vol 5 (6) ◽  
pp. 779 ◽  
Author(s):  
JW Lee
Keyword(s):  
Amino Acids ◽  
Ammonium Nitrate ◽  
Nitrogen Source ◽  
Free Amino Acids ◽  
Free Amino ◽  
Liquid Culture ◽  
Specific Activity ◽  
Specific Activities ◽  
High Concentrations ◽  
Different Parts

Detached wheat heads growing in liquid culture, with either ammonium nitrate or amino acids as the nitrogen source, were exposed to 14CO2 for 1, 2 or 3 h. Examination of the free amino acids in different parts of the heads showed the highest specific activities in glumes. Specific activities were higher in heads cultured on ammonium nitrate than in those cultured on a complete mixture of amino acids. Of the nine amino acids examined, serine had the highest specific activity in grain, glumes and rachis. Proline was present in glumes and rachis at relatively high concentrations but its specific activity was low. Results suggest that the glumes are a significant site of synthesis of carbon skeletons for amino acids in the grain in detached wheat heads.

scholarly journals Microbiological Determination of Free Amino-Acids in the Body Fluid of the Silkworm Larva (Bombyx mori)

Nature ◽  
1955 ◽  
Vol 175 (4467) ◽  
pp. 1041-1041 ◽  
Author(s):  
T. FUKUDA ◽  
J. KIRIMURA ◽  
M. MATUDA ◽  
T. SUZUKI
Keyword(s):  
Amino Acids ◽  
Bombyx Mori ◽  
Free Amino Acids ◽  
Free Amino ◽  
Body Fluid ◽  
The Body ◽  
Silkworm Larva

scholarly journals Comprehensive Phenolic and Free Amino Acid Analysis of Rosemary Infusions: Influence on the Antioxidant Potential

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 500
Author(s):  
Juliana A. Barreto Peixoto ◽  
Gerardo Álvarez-Rivera ◽  
Rita C. Alves ◽  
Anabela S. G. Costa ◽  
Susana Machado ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Positive Impact ◽  
Amino Acid Profile ◽  
The Body ◽  
Antioxidant Potential ◽  
Antioxidant Power

The phenolics profile, free amino acids composition, and antioxidant potential of rosemary infusions were studied. Forty-four compounds belonging to nine different groups (hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, flavanones, flavones, phenolic diterpenes, hydroxybenzaldehydes, coumarins, and pyranochromanones) were identified by UHPLC-ESI-Q-TOF-MS. Of these, seven were firstly described in rosemary infusions: a rosmanol derivative, two dihydroxycoumarin hexosides, a hydroxybenzaldehyde, a dihydroxybenzoic acid hexoside, coumaric acid hexoside, and isocalolongic acid. The free amino acid profile of the beverages was also reported by the first time with seven amino acids found (asparagine, threonine, alanine, tyrosine, phenylalanine, isoleucine, and proline). Furthermore, DPPH• scavenging ability, Ferric Reducing Antioxidant Power and Oxygen Radical Absorbance Capacity, as well as total phenolics and flavonoids contents, were assessed. Overall, rosemary infusions showed to be a very good source of antioxidants. A 200 mL cup of this infusion contributes to the ingestion of ~30 mg of phenolic compounds and about 0.5–1.1 μg of free amino acids. This type of beverages may present a positive impact on the maintenance of the body antioxidant status and contribute to the prevention of oxidative stress related diseases.

scholarly journals DERIVING BIOLOGICALLY ACTIVE PEPTIDES AND STUDY Of THEIR QUALITIES

2016 ◽  
pp. 20-33
Author(s):  
Irina Milenteva ◽  
Irina Milenteva ◽  
Lyubov Dyshlyuk ◽  
Lyubov Dyshlyuk ◽  
Alexandr Prosekov ◽  
...  
Keyword(s):  
Amino Acids ◽  
Cancer Patients ◽  
Free Amino Acids ◽  
Free Amino ◽  
Milk Proteins ◽  
The Body ◽  
Biologically Active ◽  
Active Peptides ◽  
Protein Pool ◽  
Biologically Active Peptides

The main component of human health is nutrition which becomes even more important if a person is sick. In the body of cancer patients metabolic processes change, so he/she requires a special diet. Probiotics and short peptides are the integral part of the diet of cancer patients. One of the goals of nutritional support for cancer patients is the visceral protein pool maintenance. In modern formulae for enteral support for cancer patients the protein component can be represented in one of three types: native protein; cow’s milk whey/whole protein peptides; free amino acids. The present article deals with study on biotechnological treatment influence on milk protein controlled hydrolysis process with the aim of deriving biologically active peptides, as well as of studying several qualities: immunomodulatory, cytotoxic, antioxidant and prebiotic. Conditions for enzymic hydrolysis of milk proteins are optimised, which provide deriving biologically active directional peptides. The optimal parameters of hydrolysis conduction are chosen, which provide the polypeptide chain division into peptides and free amino acids, as well as enzymic system was chosen, consisting of chymotrypsin or thermolysin at a temperature of 37±2°C, in the enzyme-substrate ratio of 1 to 50 and process time of 12.00±0.05 h. The qualities of biologically active peptides (immunomodulatory, cytotoxic, antioxidant and prebiotic), derived from milk proteins, are studied. The studies demonstrated that all peptides under study have anti-tumour qualities, at the same time increase in biopeptide concentration causes decrease in the capacity for survival of different line cancer cells

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