USE OF GLUTAMIC ACID-U-C14 TO DETERMINE NUTRITIONALLY ESSENTIAL AMINO ACIDS FOR LARVAE OF THE BLOW FLY, PHORMIA REGINA

1960 ◽  
Vol 38 (11) ◽  
pp. 1229-1234 ◽  
Author(s):  
R. Kasting ◽  
A. J. McGinnis
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Essential Amino Acids ◽  
Phormia Regina ◽  
Blow Fly ◽  
Isoleucine Leucine ◽  
Low Level ◽  
Third Instar Larvae

The production of C14O2 by third-instar larvae of the blow fly, Phormia regina Meig., after it was injected with glutamic acid-U-C14, indicates that this substrate was metabolized under these conditions. However, the nutritionally essential amino acids lysine, phenylalanine, valine, isoleucine, leucine, and threonine, isolated from the injected larvae, contained little radioactivity. A low level of radioactivity in arginine, histidine, and methionine suggests that they were slowly synthesized. The nutritionally non-essential amino acids alanine, serine, aspartic acid, and proline contained large quantities of radioactivity; tyrosine and glycine were exceptions. These results, in agreement with earlier work that used glucose-U-C14, show that radioactivity data are useful for determining certain of the nutritionally essential amino acids.

USE OF GLUTAMIC ACID-U-C14 TO DETERMINE NUTRITIONALLY ESSENTIAL AMINO ACIDS FOR LARVAE OF THE BLOW FLY, PHORMIA REGINA

1960 ◽  
Vol 38 (1) ◽  
pp. 1229-1234 ◽  
Author(s):  
R. Kasting ◽  
A. J. McGinnis
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Essential Amino Acids ◽  
Phormia Regina ◽  
Blow Fly ◽  
Isoleucine Leucine ◽  
Low Level ◽  
Third Instar Larvae

The production of C14O2 by third-instar larvae of the blow fly, Phormia regina Meig., after it was injected with glutamic acid-U-C14, indicates that this substrate was metabolized under these conditions. However, the nutritionally essential amino acids lysine, phenylalanine, valine, isoleucine, leucine, and threonine, isolated from the injected larvae, contained little radioactivity. A low level of radioactivity in arginine, histidine, and methionine suggests that they were slowly synthesized. The nutritionally non-essential amino acids alanine, serine, aspartic acid, and proline contained large quantities of radioactivity; tyrosine and glycine were exceptions. These results, in agreement with earlier work that used glucose-U-C14, show that radioactivity data are useful for determining certain of the nutritionally essential amino acids.

SUBSTITUTION OF CHOLINE BY RELATED COMPOUNDS AND FURTHER STUDIES ON AMINO ACID REQUIREMENTS IN NUTRITION OF PHORMIA REGINA (MEIG.)

1956 ◽  
Vol 34 (6) ◽  
pp. 527-532 ◽  
Author(s):  
Ernest Hodgson ◽  
Vernon H. Cheldelin ◽  
R. W. Newburgh
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Essential Amino Acids ◽  
Phormia Regina ◽  
Acid Growth ◽  
Dietary Requirement ◽  
Amino Acid Requirements ◽  
Related Compounds

Phormia regina grown on a chemically defined diet under sterile conditions has been shown to have a specific dietary requirement for choline. The present work shows that carnitine and 2,2-dimethylaminoethanol can completely replace this in the diet whereas betaine is ineffective in this respect. Deletion of single amino acids from a mixture of 18 adequate for growth has previously shown the following 10 amino acids to be essential: arginine, histidine, leucine, lysine, phenylalanine, threonine, tryptophan, valine, proline, and isoleucine. The present work: shows by the inability of the organism to grow on these essential amino acids that this method is not adequate to detect amino acid combinations for which alternate requirements exist. By the deletion of groups of two or more amino acids it has been shown that P. regina has a dietary requirement for either methionine or cystine and for either glutamic acid or aspartic acid. Growth on the 10 essential amino acids is stimulated by yeast extract. This is apparently not due to a simple replacement of missing amino acids, since the addition of yeast creates an increased requirement for thiamine.

scholarly journals The Content of Non-essential Amino Acids in the Grains of Winter and Spring Varieties of Oats (Avena sativa L.) under the Conditions of Central Southern Bulgaria

2013 ◽  
Vol 14 (1) ◽  
pp. 105
Author(s):  
T. Georgieva ◽  
P. Zorovski
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
G Protein ◽  
Aspartic Acid ◽  
Avena Sativa ◽  
Essential Amino Acids

The purpose of this survey is to study the content of non-essential amino acids in four winter (Dunav 1, Ruse 8, Resor 1, Line M-K) and five spring (Obraztsov chiflik 4, Mina, HiFi, Novosadski golozarnest and Prista 2) cultivars of oats grown in Central Southern Bulgaria within the period from 2007 to 2009. The tested cultivars have different contents of non-essential amino acids. Dunav 1 has the highest quantity of glicine (5.12 g/100 g protein) of all the winter cultivars, Ruse 8 has the highest quantity of alanine (5.69 g/100 g protein) and Resor 1 – the highest quantity of arginine (6.14 g/100 g protein). Generally speaking, the spring cultivars have a larger quantity of glutamic acid (from 25.86 to 26.07 g/100 g protein) and proline (from 6.15 to 8.21 g/100 g protein) but a smaller quantity of glycine (from 4.68 to 4.99 g/100 g protein) compared to the winter cultivars. The naked cultivar Mina has the highest quantity of cystine (2.14 g/100 g protein), cultivar Prista 2 has the highest quantity of proline (8.21 g/100 g protein) and glutamic acid (26.07 g/100g protein) and HiFi ranks first in terms of aspartic acid (9.05 g/100 g protein), serine (5.02 g/100 g protein) and tyrosine (2.09 g/100 g protein). In the study we have also established certain relations between non-essential amino acids.

Free Amino Acids in Human Tonsillar Tissue

1975 ◽  
Vol 21 (3) ◽  
pp. 414-417 ◽  
Author(s):  
Yasuyuki Doi ◽  
Akikatsu Kataura
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Butyric Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Age Groups ◽  
Isoleucine Leucine ◽  
Amino Butyric Acid ◽  
Pathological Conditions

Abstract Free amino acids in the tonsils of 20 individuals were measured column chromatographically. Those always found in readily detectable amounts included O-phosphoserine, taurine, O-phosphoethanolamine, aspartic acid, hydroxyproline, threonine, serine, glutamic acid, proline, glycine, alanine, α-amino-n-butyric acid, valine, cystine, methionine, isoleucine, leucine, tyrosine, phenylalanine, ornithine, γ-amino-butyric acid, lysine, histidine, and arginine. Results were compared for three clinical pathological groups and for four age groups. Some abnormal values may result from the pathological conditions.

Analytische Untersuchungen des Wehrsekretes von Peripatopsis moseleyi (Onychophora) / Analytical Investigations of the Defensive Secretion from Peripatopsis moseleyi (Onychophora)

1977 ◽  
Vol 32 (1-2) ◽  
pp. 57-b ◽  
Author(s):  
Harald Röper
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Defensive Secretion ◽  
Gel Filtration ◽  
Total Content ◽  
Gas Liquid Chromatography ◽  
Isoleucine Leucine

The defensive secretion of Peripatopsis moseleyi (Onychophora) consists of 84% water and 16% protein and free amino acids. The secretion’s defensive effectiveness is an anti-predator “sticking” action. The secretion is flung out of the oral papillae in liquid state. It is then denaturized by the air and develops increasingly sticky white threads, probably through the devel­opment of disulfide bridges from the protein content. The elastic properties of the secretion threads indicate a micellar structure. The defensive secretion contains no volatile organic components or carbohydrates. This was confirmed by gas- liquid chromatography and thin-layer chromatography. After acidic hydrolysis of the secretion the following amino acids were determined quantita­tively: aspartic acid, threonine, serine, proline, glutamic acid, glycine, alanine, valine, cysteine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine and arginine. A “rare” amino acid was not identified. Tryptophane was not present (basic secretion hydrolysis). The quantita­tive determination of free amino acids, based on the total content, showed the following results: glycine (40.9%), glutamic acid (10.8%), aspartic acid (2.65%), lysine (1.3%). This result shows, that the secretion is stored in a watery glycine/glutaminic acid buffer in the oral papillae of Peripatopsis moseleyi. High voltage paper electrophoreses and gel filtration experiments with dextran and agarose gels showed, that the secretion protein consists of, at least, two fractions with different molecular weight.

EFFECTS OF DIETARY UREA LEVEL ON AMINO ACID CONCENTRATIONS IN RUMINANT TISSUES

1973 ◽  
Vol 53 (4) ◽  
pp. 717-724 ◽  
Author(s):  
H. A. SALEM ◽  
T. J. DEVLIN ◽  
J. R. INGALLS ◽  
G. D. PHILLIPS
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Latin Square ◽  
Essential Amino Acids ◽  
Plasma Amino Acid ◽  
Isoleucine Leucine ◽  
Rumen Microorganisms ◽  
Rumen Epithelium ◽  
Amino Acid Concentrations

The effects of a semipurified diet containing 0 (0% urea-N diet), 50 (39% urea-N diet), or 100% (76% urea-N diet) of added dietary nitrogen (N) as urea on the amino acid concentrations in ruminant tissues was investigated. Three rumen-fistulated bull calves averaging 240 kg were used in a latin square design. The calves were fed using a continuous feeder to provide 7 kg of feed daily. Each experimental period of the latin square was 40 days divided into four 10-day intervals. Liver samples were obtained on the 9th day of each 10-day interval and rumen epithelium and rumen microorganisms were obtained on the 10th day of each 10-day interval. Blood samples were collected on the 6th, 8th, and 10th day of each 10-day interval for the determination of plasma amino acid patterns as well as the amino acid concentrations in the tissues. Plasma amino acid patterns indicated that when the 76% urea-N diet was fed the levels of aspartic acid, citrulline, glutamic acid, glycine, and proline were increased. Most of the essential amino acids were decreased on the 76% urea-N diet as compared with the 0% urea-N diet. All amino acids of rumen microorganisms were increased on the 39% urea-N diet with the exception of arginine, lysine, and threonine, which decreased slightly or did not show any change. Most amino acids were lower on the 76% urea-N diet as compared with the 39% or 0% urea-N diets. All essential amino acids measured in the liver were reduced on the 76% urea-N diet. Cystine, glutamic acid, glycine, isoleucine, leucine, lysine, tryptophan, and valine were also reduced on the 39% urea-N diet. In rumen epithelium, there was a reduction of the essential amino acids and an increase of the nonessential amino acids on the 76% urea-N diet.

scholarly journals Nutritional profile, protein quality, and biological value of raw and roasted cashew kernels (Anacardium occidentale) grown in southwest Nigeria

2020 ◽  
Vol 12 (1) ◽  
pp. 11-19
Author(s):  
Olawale Paul Olatidoye ◽  
Taofik Akinyemi Shittu ◽  
Samuel Olusegun Anwonorin ◽  
Emmanuel Sunday Akin Ajisegiri
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Extraction Solvent ◽  
High Quality Protein ◽  
Southwest Nigeria

Cashew kernels are one of the most concentrated food products due to their fat and protein content and they are used in puddings and bakery products, hence the determination of their protein quality is an important nutritional factor in dietary protein requirements. Therefore, the study aimed at evaluating the effect of roasting conditions on the protein quality of cashew kernels at the temperature of 100–160 °C and time (20–60 min), and then analysing for the amino acid profile by GC-FID; protein predicted efficiency ratio (P-PER), essential amino acid index (EAAI), and the Isoelectric point (pI). About 2.0 kg of dried cashew kernels used were defatted using chloroform/methanol (2:1/v/v) as the extraction solvent and then analysed using standard methods. The results showed that seventeen amino acids were present in cashew nuts, where glutamic acid (15.27g/100gN); aspartic acid (12.20g/100gN); lysine (6.09g/100g N), and phenylalanine (5.06g/100g N) were predominant. Eight essential amino acids were present in cashew kernels, the highest value of 7.33g/100g were for lysine (6.09g/100gN); 1.70g/100gN (histidine); 3.42g/100gN (threonine); 3.63g/100gN (valine); 3.57 g/100gN (isoleucine); 7.33g/100gN (leucine); and 5.06g/100gN (phenylalanine). Roasting reduced the lysine content by 18.4%, phenylalanine by 12.06%, and aspartic acid by 41.4% at 160°C for 60 min, while serine (58.9%); glutamic acid (19.7%); arginine (47.4%), and histidine (115.9%) were increased, suggesting that cashew nuts contain high quality protein. P-PER results were 2.57 (raw), 171-2.61 (roasted); EAAI is 1.55(raw) and 1.38-1.55 (roasted), BV% is 76.15 (raw) and 67.61-76.89 (roasted); the Isoelectric points were 4.65 (raw) and 3.87- 4.54 (roasted), The Leu/Ileu ratio was 2.12 (raw) and 2.01-2.67 (roasted). It was concluded that the heat treatment used does not significantly affect the amino acid profile of cashew kernels, thus preserving their nutritional quality.

scholarly journals The Nitrogen Requirements of Some Members of the Viridans Group of Streptococci

1961 ◽  
Vol 14 (4) ◽  
pp. 567 ◽  
Author(s):  
Jean I Paul
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Chemical Nature ◽  
Essential Amino Acids ◽  
Active Factor ◽  
Organic Complexes ◽  
Amino Acid Requirements

The amino acid. requirements of certain members of the viridans group of streptococci have been investigated. These requirements have not been found to be uniform among strains of StreptoooccUB bovis. Rumen strains of Strep. bows require, in addition to 20 amino acids, rumen liquor or an extract of rumen liquor or certain other organic complexes. The chemical nature of the active factor suggests a peptide . . The essential amino acids for the faecal strains of Strep. boviB were glutamic acid, aspartic acid, leucine, valine, asparagine, and histidine.

GLUTAMIC AND ASPARTIC ACIDS AND SUCROSE IN THE DIET OF THE FLOUR BEETLE, TRIBOLIUM CONFUSUM (TENEBRIONIDAE)

1963 ◽  
Vol 41 (6) ◽  
pp. 1127-1132 ◽  
Author(s):  
Alfred F. Naylor
Keyword(s):  
Amino Acids ◽  
Statistical Analysis ◽  
Glutamic Acid ◽  
Larval Development ◽  
Aspartic Acid ◽  
Essential Amino Acids ◽  
Larval Survival ◽  
Partial Replacement ◽  
Carbohydrate Source ◽  
Synthetic Media

The effects of three factors on larval development were studied in synthetic media based on a mixture of the 10 essential amino acids. Replacement of one third of the cornstarch with sucrose as carbohydrate source increased time to pupation and decreased larval survival. Including glutamic acid, even as partial replacement for essential amino acids, accelerated larval development and increased survivorship. Aspartic acid also decreased time to pupation and is apparently equivalent to glutamic acid in this respect. However, no evidence for mortality decrease through aspartic acid addition was observed; in fact, statistical analysis resulted in computation of a non-significant semilethal effect of this factor.

Digestibility of protein, amino acids and starch in mink (Mustela vison) fed diets processed by different extrusion conditions

2004 ◽  
Vol 84 (4) ◽  
pp. 673-680 ◽  
Author(s):  
K. Ljøkjel ◽  
M. Sørensen ◽  
T. Storebakken ◽  
A. Skrede
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Crude Protein ◽  
Control Diet ◽  
Processing Parameters ◽  
Effect Of Temperature ◽  
Protein Amino Acid ◽  
Isoleucine Leucine ◽  
Total Amino Acids

An experiment was carried out to evaluate the effect of different extrusion processes on digestibility of a fish-meal-based diet fed to mink. The feed was processed in a twin-screw extruder with the exit temperatures of the meal of 100, 125 or 150°C. Feed production was carried out three times, using different extrusion conditions to achieve the target temperatures. An untreated meal mixture was included as a control diet. True digestibilities of crude protein and total amino acids were lower for diets extruded at 125 and 150°C than for the control (P < 0.05). Digestibilities of crude protein, total amino acids, and the amino acids alanine, arginine, aspartic acid, cysteine, glutamic acid, histidine, isoleucine, leucine, lysine and valine decreased when increasing extrusion temperature from 100 to 125 °C (P < 0.05), a further increase in temperature did not influence digestibility (P > 0.05). The highest reduction was seen for cysteine (6.8 percentage units). Starch digestibility was increased by extrusion, but there was no effect of temperature (P > 0.05). Digestibilities of crude protein, total amino acids, alanine, arginine, aspartic acid, glutamic acid, glycine, proline, histidine, lysine, tryptophan and valine were affected by the processing method (P < 0. 05), which, by multivariate analysis, was revealed to be associated mainly with processing parameters: revolutions per minute, conditioner temperature, die temperature and feeding rate. Digestibility of starch was influenced mainly by the addition of water. Key words: Digestibility, protein, amino acid, starch, mink, extrusion

Sign in / Sign up

Export Citation Format

Share Document