scholarly journals The chemical composition of the cyst wall of the potato cyst-nematode, Heterodera rostochiensis

1968 ◽  
Vol 108 (2) ◽  
pp. 221-224 ◽  
Author(s):  
A. J. Clarke
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Cyst Wall ◽  
Cyst Nematode ◽  
Potato Cyst Nematode ◽  
Larval Cuticle ◽  
Inorganic Matter ◽  
Heterodera Rostochiensis ◽  
Total Amino Acids

1. Cyst walls of the potato cyst-nematode (Heterodera rostochiensis Woll.) were isolated by sieving a suspension of crushed cysts. About 12mg. of dried cyst walls was obtained from 1000 cysts. 2. The cyst walls contained mainly protein (72%, calculated from nitrogen content). On acid hydrolysis about 77% of the cyst wall went into solution. Of 19 amino acids present, proline, glycine, and alanine were the most abundant, and made up about 50% by weight of the total amino acids. The amino acid composition suggested that collagen-like proteins predominated in the cyst wall and larval cuticle. 3. A small amount of glucosamine (1·5%) was present in the hydrolysates, but chitin was not detected in the cyst walls. 4. Other components of the cyst walls were lipid (2%), carbohydrate (0·5%) and a small amount of inorganic matter (ash, 5%). Polyphenols (2% by wt. of the cyst walls) occurred in the acid hydrolysates. The dark pigments of the cyst wall were not indole-containing melanins.

scholarly journals The composition of the cyst wall of the beet cyst-nematode Heterodera schachtii

1970 ◽  
Vol 118 (2) ◽  
pp. 315-318 ◽  
Author(s):  
A. J. Clarke
Keyword(s):  
Amino Acids ◽  
Cyst Wall ◽  
Inorganic Material ◽  
Cyst Nematode ◽  
Heterodera Schachtii ◽  
Beet Cyst Nematode ◽  
Inorganic Content ◽  
Heterodera Rostochiensis ◽  
Calcium And Phosphorus ◽  
Inorganic Components

1. Cyst walls of the beet cyst-nematode (Heterodera schachtii Schmidt) were obtained by sieving a suspension of crushed cysts; about 15mg of dried cyst walls was obtained from 1000 cysts. 2. The cyst walls contained 68% protein calculated from nitrogen content. Glutamic acid, glycine, proline and hydroxyproline made up about 54% by weight of the amino acids obtained on acid hydrolysis. 3. Minor constituents of the cyst wall were hexosamine (3.3%), lipid (6%), carbohydrate (2%) and phenols (2%). The hexosamine was identified as galactosamine. 4. The cyst walls contained inorganic material (ash 17%), most of which was extractable with EDTA, but not with water. Major inorganic components were calcium and phosphorus (1.7% and 1.5% respectively, by weight). Carbon dioxide (about 1% by weight) was liberated from the cyst walls on acidification. 5. The cyst walls of H. schachtii and the potato cyst-nematode (Heterodera rostochiensis) contained different amounts of the same amino acids. They also differed in their inorganic content and in the nature of the hexosamine present.

scholarly journals Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

2018 ◽  
Vol 74 (10) ◽  
pp. 5971-2018 ◽  
Author(s):  
PRZEMYSŁAW KNYSZ ◽  
MICHAŁ GONDEK ◽  
RENATA PYZ-ŁUKASIK ◽  
MONIKA ZIOMEK ◽  
ŁUKASZ DROZD ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
G Protein ◽  
Nutritive Value ◽  
Salt Content ◽  
Amino Acid Content ◽  
Traditional Methods ◽  
Dairy Starter Cultures ◽  
Limiting Amino Acids

The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value..

Effect of Salinity on Photosynthetic 14CO2 Fixation and Amino Acid Pools of Bellerochea yucatanensis (v. Stosch) and Thalassiosira rotula (Meunier)

1985 ◽  
Vol 40 (7-8) ◽  
pp. 527-530
Author(s):  
Günter Döhler ◽  
Joachim Zink
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Aspartic Acid ◽  
Marine Diatoms ◽  
14Co2 Fixation ◽  
Low Salt ◽  
Photosynthetic Products ◽  
Sugar Phosphates ◽  
Total Amino Acids

Abstract The marine diatoms Bellerochea yucatanensis and Thalassiosira rotula were grown at different salinities (20/25, 35, and 40/45‰ salinity (S), respectively) under normal air (0.035 vol.% CO2). No significant variations in the percentage of gross photosynthetic products (e.g. total amino acids, sugar phosphates) were found as a function of salinity during growth. The bulk of the soluble 14C-radioactivity was detected in amino acids. 14C-labelling of glutamine increased markedly with salinity. Low salt - grown algae are characterized by enhanced amino acid pools, mainly of aspartic acid, asparagine and glutamine. It was found that the tested amino acids are not involved in osmoregulation.

Intracellular osmoregulatory role of amino acids and urea in marine elasmobranchs

1976 ◽  
Vol 230 (4) ◽  
pp. 925-931 ◽  
Author(s):  
RP Forster ◽  
L Goldstein
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Extracellular Fluid ◽  
Raja Erinacea ◽  
Urea Content ◽  
Intracellular Amino Acid ◽  
Trimethylamine Oxide ◽  
Total Amino Acids ◽  
Positive Materials

Little skates, Raja erinacea, and stingrays, Dasyatis americana, were gradually transferred over a period of 4-5 days from full strength to approximatley 50% seawater. Plasma and muscle osmolarity fell. Hematocrits were essentially unchanged. Extracellular fluid volume (ECF) of muscle, estimated as the chloride space, increased 70% during this period. Regulation of muscle cell volume was associated with sharp declines in cellular concentrations of total amino acids (ninhydrin-positive materials) and urea. The osmoregulatory importance of the free amino acid pool in erythrocytes and muscle was a particularly prominent feature in both species. Intracellular amino acid concentration in R. erinacea muscle fell from 214 to 144 mmol/liter during transfer to 50% seawater, urea from 398 to 264, and trimethylamine oxide (TMAO) dropped from 63.9 to 35.8 mmol/liter. TMAO plasma levels were similar in stingray and skate, but muscle TMAO concentrations were much higher in the former. Urea content in stingray plasma greatly exceeded that in R. erinacea-630 and 574 mmol/liter in two specimens-perhaps the highest recorded.

Kareish cheese prepared from ultrafiltered milk

1987 ◽  
Vol 54 (4) ◽  
pp. 545-550 ◽  
Author(s):  
Ali I. El-Zayat ◽  
Mohamed M. Omar
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Free Amino Acids ◽  
Free Amino ◽  
Organoleptic Properties

SummaryKareish cheese was made from ultrafiltered milk (UF) and standard milk and the chemical composition, organoleptic properties and microstructure of the cheese compared. Cheese made with the UF had higher moisture, protein, fat, pH, soluble N, non-protein N, amino acid N, tryptophan and free amino acids than the standard cheese. The microstructure of both types of cheese was very similar, while the organoleptic properties were more acceptable in the UF cheese.

The effect of salinity on growth and amino acid composition in the marine diatom Nitzschia pungens

1992 ◽  
Vol 70 (11) ◽  
pp. 2198-2201 ◽  
Author(s):  
Anne E. Jackson ◽  
Stephen W. Ayer ◽  
Maurice V. Laycock
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Osmotic Pressure ◽  
Marine Diatom ◽  
Salinity Range ◽  
Optimal Salinity ◽  
Maritime Canada ◽  
Total Amino Acids ◽  
Positive Compound ◽  
Nitzschia Pungens

Nitzschia pungens f. multiseries and N. pungens f. pungens, isolated from two estuaries in Maritime Canada, were grown at various salinities (6–48‰) and their growth rates and free amino acid compositions were determined. The optimal salinity range for growth of f. multiseries was 30–45‰, whereas that of f. pungens was 15–30‰. At higher salinities there was increased production of a ninhydrin-positive compound, which was identified as the amino acid taurine. When f. multiseries was grown at a salinity of 48‰ and rapidly exposed to 15‰, the concentration of taurine decreased markedly (from 61 to 7% of the total amino acids). The evidence indicates that taurine may serve to regulate the osmotic pressure of N. pungens f. multiseries, a role not previously assigned to taurine in a marine diatom. Key words: Nitzschia pungens, salinity, osmotic pressure, amino acids, taurine.

Sign in / Sign up

Export Citation Format

Share Document