scholarly journals Free and Bound Amino Acids in Legume root Nodules: Bound ?-Aminobutyric Acid in the Genus Trifolium

1958 ◽  
Vol 11 (4) ◽  
pp. 529 ◽  
Author(s):  
GW Butler ◽  
NO Bathurst
Keyword(s):  
Amino Acids ◽  
Small Proportion ◽  
Free Amino Acids ◽  
Free Amino ◽  
Root Nodules ◽  
Aminobutyric Acid ◽  
Legume Species ◽  
Nitrogenous Compounds

"Free" and "bound" amino acids in root nodules from 10 legume species have been studied. In general, the free amino acids comprise a small proportion (25 per cent. or less) of the total nitrogenous compounds soluble in 80 per cent. (v/v) ethanol.

The Free Amino Acids in the Leaves, Roots, and Root Nodules of the Alder (Alnus)1

1952 ◽  
Vol 5 (4) ◽  
pp. 540-557 ◽  
Author(s):  
Jorma K. Miettinen ◽  
Artturi I. Virtanen
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Root Nodules

Generation of Free Amino Acids and γ-Aminobutyric Acid in Water-Soaked Soybean by High-Hydrostatic Pressure Processing

2010 ◽  
Vol 58 (2) ◽  
pp. 1208-1213 ◽  
Author(s):  
Shigeaki Ueno ◽  
Toru Shigematsu ◽  
Takae Watanabe ◽  
Kanako Nakajima ◽  
Mina Murakami ◽  
...  
Keyword(s):  
Amino Acids ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Free Amino Acids ◽  
Free Amino ◽  
Aminobutyric Acid ◽  
High Hydrostatic Pressure Processing

Changes in soluble nitrogenous compounds, caseins and free amino acids during ripening of artisanal prato cheese; a Brazilian semi-hard cows variety

2004 ◽  
Vol 85 (3) ◽  
pp. 407-414 ◽  
Author(s):  
Amparo Gorostiza ◽  
Alexandre J. Cichoscki ◽  
Alice T. Valduga ◽  
Eunice Valduga ◽  
Ana Bernardo ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Nitrogenous Compounds

scholarly journals Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10

Fermentation ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 45 ◽  
Author(s):  
Yousuke Taoka ◽  
Miho Nakamura ◽  
Setsuko Nagai ◽  
Noriko Nagasaka ◽  
Ryusuke Tanaka ◽  
...  
Keyword(s):  
Amino Acids ◽  
Lactobacillus Plantarum ◽  
Free Amino Acids ◽  
Free Amino ◽  
Masu Salmon ◽  
Aminobutyric Acid ◽  
Microbial Fermentation ◽  
Fish Sauce ◽  
Sds Page ◽  
Total Free Amino Acids

Previously, we developed a novel production technique for giant masu salmon (GMS). This study aimed to develop a fish sauce from GMS to explore ways to efficiently utilize the salmon and to enrich the fish sauce with γ-aminobutyric acid (GABA) by microbial fermentation. The minced bodies of GMS were autolyzed by endogenous protease at 55 °C and 60 °C. During autolysis, the changes in total free amino acids and protein size was monitored by LC-MS and SDS-PAGE analysis, respectively. After 96 h, fish sauce was prepared by heating, and the amino acid composition was analyzed by LC-MS. To enrich the fish sauce with GABA, Lactobacillus plantarum strain N10 was added and incubated at 28 °C for 48 h. The total free amino acids content significantly increased for 96 h. SDS-PAGE analysis showed that major bands at 200 kDa and 48 kDa detected at 0 h gradually disappeared over time. The ratio of anserine to total amino acids in the fish sauce was approximately 36%. The concentration of GABA in the fish sauce significantly increased through the addition of strain N10. Thus, anserine-rich fish sauce could be quickly produced from GMS, and the fish sauce was enriched with GABA by microbial fermentation.

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