scholarly journals The assimilation of amino acids by bacteria. 23. Accumulation of free glutamic acid within Staphylococcus aureus incubated with derivatives of glutamic acid*

1957 ◽  
Vol 65 (3) ◽  
pp. 519-526 ◽  
Author(s):  
D. A. Rowlands ◽  
E. F. Gale ◽  
Joan P. Folkes ◽  
D. H. Marrian
Keyword(s):  
Amino Acids ◽  
Staphylococcus Aureus ◽  
Glutamic Acid ◽  
Derivatives Of

Novel access to (3R)- and (3S)-3-hydroxy-L-aspartic acids, (4S)-4-hydroxy- L-glutamic acid, and related amino acids

1993 ◽  
Vol 71 (9) ◽  
pp. 1401-1406 ◽  
Author(s):  
Stephen Hanessian ◽  
Benoit Vanasse
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Hydroxy Acids ◽  
Derivatives Of

Derivatives of L-aspartic and L-glutamic acids can be converted into α-hydroxy acids via oxygenation of the corresponding enolates.

scholarly journals The protective action of some amino-acids against the effect of heat on complement

1953 ◽  
Vol 51 (1) ◽  
pp. 140-144 ◽  
Author(s):  
J. Gordon
Keyword(s):  
Amino Acids ◽  
Molecular Weight ◽  
Guinea Pig ◽  
Protective Effect ◽  
Glutamic Acid ◽  
High Molecular Weight ◽  
Aspartic Acid ◽  
Protective Action ◽  
Derivatives Of ◽  
Pig Serum

1. Glycine, alanine, and several isomers of alanine, DL-glutamic acid and DL-aspartic acid, when added to fresh guinea-pig serum and allowed to stand on the bench for half an hour, will protect the complement of this serum from destruction by heating at 55 and 56° C. for half an hour, but most of the complement activity is destroyed by heating at 57° C. and it is completely destroyed at 58° C. after half an hour.2. Derivatives of glycine do not have any protective effect.3. Various substances of high molecular weight, that might be described as ‘protective colloids’ do not have any protective effect.4. How these amino-acids when added to serum alter the heat-lability of the complement is not understood.

scholarly journals Synthesis of γ-Glutamyl Derivatives of Sulfur-Containing Amino Acids in a Multigram Scale via a Two-Step, One-Pot Procedure

Molbank ◽  
10.3390/m1147 ◽  
2020 ◽  
Vol 2020 (3) ◽  
pp. M1147
Author(s):  
Giovanna Speranza ◽  
Marco Rabuffetti ◽  
Nikolina Vidović ◽  
Carlo F. Morelli
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Acid Anhydride ◽  
Sulfur Amino Acids ◽  
Protecting Group ◽  
One Pot ◽  
Derivatives Of ◽  
Sulfur Containing ◽  
Nutraceutical Properties ◽  
Flavor Enhancer

γ-Glutamyl derivatives of sulfur amino acids have been prepared in multigram scale starting from readily available starting materials. The synthesis comprises two one-pot operations, both consisting of two reactions. In the first operation, N-phtaloyl-l-glutamic acid anhydride is obtained from l-glutamic acid and phtalic anhydride. In the second one, N-phtaloyl-l-glutamic acid anhydride is used to acylate amino acids and the N-phtaloyl protecting group is removed. The described approach offers a viable entry to γ-glutamyl derivatives of sulfur-containing amino acids with flavor-enhancer and nutraceutical properties.

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