Enantioselective recognition of histidine and lysine esters by porphyrin chiral clefts and detection of amino acid conformations in the bound state

1995 ◽  
pp. 1925 ◽  
Author(s):  
Maxwell J. Crossley ◽  
Lindsey G. Mackay ◽  
Andrew C. Try
Keyword(s):  
Amino Acid ◽  
Bound State ◽  
Enantioselective Recognition

Enantioselective recognition of a fluorescence-labeled phenylalanine by self-assembled chiral nanostructures

2015 ◽  
Vol 51 (20) ◽  
pp. 4234-4236 ◽  
Author(s):  
Li Zhang ◽  
Qingxian Jin ◽  
Kai Lv ◽  
Long Qin ◽  
Minghua Liu
Keyword(s):  
Amino Acid ◽  
Enantioselective Recognition ◽  
Self Assembled ◽  
Chiral Nanostructures

Self-assembled chiral nanostructures formed by a pyridylpyrazole-conjugated l-glutamide showed enantioselectivity for a fluorescence labeled chiral amino acid.

Homochiral molecular tweezers as hosts for the highly enantioselective recognition of amino acid derivatives

2003 ◽  
Vol 14 (23) ◽  
pp. 3651-3656 ◽  
Author(s):  
Can-Ping Du ◽  
Jing-Song You ◽  
Xiao-Qi Yu ◽  
Chang-Lu Liu ◽  
Jing-Bo Lan ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Derivatives ◽  
Molecular Tweezers ◽  
Enantioselective Recognition

ChemInform Abstract: Novel Chiral Imidazole Cyclophane Receptors: Synthesis and Enantioselective Recognition for Amino Acid Derivatives.

ChemInform ◽  
2010 ◽  
Vol 33 (2) ◽  
pp. no-no
Author(s):  
Jing-Song You ◽  
Xiao-Qi Yu ◽  
Guo-Lin Zhang ◽  
Qing-Xiang Xiang ◽  
Jing-Bo Lan ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Derivatives ◽  
Enantioselective Recognition

scholarly journals A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2668
Author(s):  
Arndt Nobis ◽  
Melanie Kwasnicki ◽  
Florian Lehnhardt ◽  
Michael Hellwig ◽  
Thomas Henle ◽  
...  
Keyword(s):  
Amino Acid ◽  
Free Amino ◽  
De Novo ◽  
Comprehensive Evaluation ◽  
Degradation Products ◽  
Amino Acid Content ◽  
Natural Aging ◽  
Bound State ◽  
Soluble Nitrogen ◽  
Oxidation Reactions

Flavor instability of beer is affected by the rise of aroma-active aldehydes during aging. Aldehydes can be either released from bound-state forms or formed de novo. This second part of our study focused on the de novo formation of aldehydes during the Maillard reaction, Strecker degradation, and oxidation reactions. Key precursor compounds for de novo pathways are free amino acids. This study varied the potential for reactions by varying free amino acid content in fresh beer using different proteolytic malt modification levels (569–731 mg/100 g d. m. of soluble nitrogen) of the used malt in brewing trials. Overall, six pale lager beers were produced from three malts (different malt modification levels), each was made from two different barley varieties and was naturally and forcibly aged. It was found that higher malt modification levels in fresh beer and during beer aging increased amino acid and dicarbonyl concentrations as aging precursors and Strecker aldehyde contents as aging indicators. Dicarbonyls were degraded during aging. Advanced glycation end products as possible degradation products showed no consistent formation during aging. Therefore, Strecker reactions were favored during beer aging. No alternative oxidative formation of Strecker aldehydes from their corresponding alcohols could be confirmed. Along with the preceding part one of our investigation, the results of this study showed that de novo formation and release occur simultaneously. After 4 months of natural aging, aldehyde rise is mainly accounted for by de novo formation.

scholarly journals Determination of qualitative composition and quantitative content of amino acids in garlic bulbs and leaves

2017 ◽  
Author(s):  
A. I. Fedosov ◽  
V. S. Kyslychenko ◽  
O. M. Novosel
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Amino Acid Composition ◽  
Aspartic Acid ◽  
Acid Composition ◽  
Bound State ◽  
Quantitative Content ◽  
Wide Range ◽  
Plant Amino Acids

Introduction. Plant amino acids have an important impact on functioning of various systems and organs of human body. In addition, they possess a wide range of pharmacotherapeutic properties, improve the digestion and potentiate the activity of biologically active compounds present in plants. Thus, the search of plant species that contain a large complex of plant amino acids and are used as food is of current interest. Garlic (Allium sativum L.) from Alliaceae family is one of such plants, and has been used since ancient times for the treatment of various disorders.The aim of the study – to determine the composition and quantitative content of free and bound amino acids of garlic bulbs and leaves.Research methods. The amino acid composition was determined using the high-performance liquid chromatography (HPLC) method.Results and Discussion. 16 amino acids were detected in garlic bulbs as a result of the experiment. Arginine (3.04 %) and proline (1.56 %) were found to be accumulated infree state, while glutamic acid (10.59 %), aspartic acid (6.06 %) and arginine (5.94 %) prevailed in bound state. 15 free and 16 bound amino acids were identified and quantified in garlic leaves. Glutamic acid (2.11 %), leucine (1.79 %), valine (1.77 %), isoleucine (1.52 %), treonine and phenylalanine (1.44 %) dominated infree state, and glutamic acid (28.49 %), aspartic acid (12.90 %) and leucine (7.61 %) prevailed in bound state. Methionine was found only in bound state in garlic leaves.Conclusions. The amino acid composition of garlic bulbs and leaves was studied using the HPLC method. 16 amino acids in both free and bound state were detected and their content was determined in garlic bulbs, while in garlic leaves – 15 free and 16 bound amino acids. The results of the experiment showed that methionine is present only in bound state in garlic leaves.

Chiral Di-Imidazolium Molecular Tweezers: Synthesis and Enantioselective Recognition for Amino Acid Derivatives

2006 ◽  
Vol 3 (5) ◽  
pp. 363-367 ◽  
Author(s):  
Jing-bo Lan ◽  
Ru-gang Xie ◽  
Sheng-jin Guo ◽  
Qin-xiang Xiang ◽  
Jin-song You ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Derivatives ◽  
Molecular Tweezers ◽  
Enantioselective Recognition

A Novel Chiral Terpyridine Macrocycle (I) as a Fluorescent Sensor for Enantioselective Recognition of Amino Acid Derivatives.

ChemInform ◽  
2004 ◽  
Vol 35 (27) ◽  
Author(s):  
Wing-Leung Wong ◽  
Ka-Hung Huang ◽  
Pang-Fei Teng ◽  
Chi-Sing Lee ◽  
Hoi-Lun Kwong
Keyword(s):  
Amino Acid ◽  
Fluorescent Sensor ◽  
Amino Acid Derivatives ◽  
Enantioselective Recognition

l-Amino acid derived pyridinium-based chiral compounds and their efficacy in chiral recognition of lactate

RSC Advances ◽  
2015 ◽  
Vol 5 (31) ◽  
pp. 24499-24506 ◽  
Author(s):  
Kumaresh Ghosh ◽  
Anupam Majumdar
Keyword(s):  
Amino Acid ◽  
Chiral Recognition ◽  
Enantioselective Recognition ◽  
Chiral Compounds

A series ofl-amino acid derived pyridinium-based chiral compounds have been designed and synthesized. Among them, somel-valine derivatives show enantioselective recognition ofd-lactate in fluorescence.

Sign in / Sign up

Export Citation Format

Share Document