The free Amino acid Pool of the Haemocytes of Carcinus Maenas (L.)

1972 ◽  
Vol 56 (2) ◽  
pp. 501-507
Author(s):  
P. D. EVANS
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Blood Sample ◽  
Free Amino Acid ◽  
Whole Blood ◽  
Free Amino Acids ◽  
Free Amino ◽  
Carcinus Maenas ◽  
Total Free Amino Acid ◽  
Whole Blood Sample

1. The presence of a large intracellular pool of free amino acids in the haemocytes of Carcinus maenas (L.) is described. It was found that 58 % of the total free amino acid concentration of a whole-blood sample was present in the cell fraction. 2. The blood-cell count for Carcinus was found to be around 33,000 cells/µl which corresponded to 1 % by volume of the whole-blood sample. Thus 58 % of the total free amino acid concentration of the blood sample is sequestered into 1 % of the total volume. 3. The pattern of the amino acid pool of the haemocytes is shown to differ from that of muscle and nervous tissue from Carcinus. In particular, the taurine molecule accounted for 50 % of the pool in the haemocytes. 4. Possible functions for the amino acids of the haemocyte pool are suggested and the results are discussed in relation to other studies on free amino acids in crustacean blood.

Free amino acid profiles in blood during diving and recovery in the Antarctic Weddell seal

1981 ◽  
Vol 59 (3) ◽  
pp. 455-459 ◽  
Author(s):  
B. J. Murphy ◽  
P. W. Hochachka
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Whole Blood ◽  
Free Amino Acids ◽  
Free Amino ◽  
Weddell Seal ◽  
Free Amino Acid Pool ◽  
Acid Pool ◽  
The Antarctic

The blood content of free amino acids was measured in the Antarctic Weddell seal (Leptonychotes weddelli) to assess their possible role in energy metabolism during simulated diving and recovery sequences. The total free amino acid pool size was similar to that in the common harbour seal and in man, but there were a few notable differences in amino acid contributions to the total pool. For example, in the Weddell seal alanine concentrations were unusually low. During diving, the content of free amino acids in whole blood changed hardly at all, unless glutathione levels also changed. In 5 of 10 dive sequences examined, glutathione was markedly depleted during diving, concomitant with a sharp rise in glutamate and glycine released on hydrolysis of this tripeptide. During recovery, glutathione levels were recharged quite rapidly. About half the glutamate and glycine expected from glutathione hydrolysis was expressed by elevated levels of these two amino acids; similarly, only a part of the glutathione reformed during recovery was represented by decreasing glutamate and glycine levels. The only other significant changes in amino acid levels during recovery were shown by alanine and glutamine, both of which increased in whole blood for periods of about 30–60 min. It was concluded that under most simulated diving conditions, free amino acid pools and profiles are not strongly perturbed. Metabolic conditions may arise, however, leading to large drops in glutathione levels, which in turn may perturb the free amino acid pool.

Liver extract and its free amino acids equally stimulate gastric acid secretion

1980 ◽  
Vol 239 (6) ◽  
pp. G493-G496 ◽  
Author(s):  
E. J. Feldman ◽  
M. I. Grossman
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Secretion ◽  
Gastric Acid Secretion ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Liver Extract ◽  
Amino Acid Mixture ◽  
Acid Mixture

Using intragastric titration in dogs with gastric fistulas, dose-response studies were carried out with liver extract and with a mixture of amino acids that matched the free amino acids found in liver extract. All solutions were adjusted to pH 7.0 and osmolality to 290 mosmol x kg-1. Doses are expressed as the sum of the concentrations of all free amino acids. At each dose studied (free amino acid concentration: 2.8, 5.6, 11, 23, and 45 mM), acid secretion in response to the free amino acid mixture was not significantly different from that of liver extract. The peak response to both liver extract and the free amino acid mixture occurred with the 23-mM dose and represented about 60% of the maximal response to histamine. The serum concentrations of gastrin after liver extract and the amino acid mixture were not significantly different. It is concluded that in dogs with gastric fistula, gastric acid secretion and release of gastrin were not significantly different in response to liver extract and to a mixture of amino acids that simulated the free amino acid content of liver extract.

scholarly journals Changes in flavor compounds of Aloididae aloidi during enzymatic hydrolysis

2021 ◽  
Vol 233 ◽  
pp. 02040
Author(s):  
Xuting Bai ◽  
Tao Li ◽  
Honglei Zhao ◽  
Xuepeng Li ◽  
Wenhui Zhu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Enzymatic Hydrolysis ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Flavor Compounds ◽  
Peptide Analysis ◽  
Soluble Peptide ◽  
Maximum Value

Protamex was selected to prepare the hydrolysate. E-tongue, free amino acid combined with soluble peptide analysis were used to detect the flavor changes of Aloididae aloidi during enzymolysis. Degree of proteolysis increased with the prolongation of enzymolysis time, and reached the maximum value at 8 hours. The content of soluble peptide of hydrolysate increased firstly and then decreased in the later process. The E-tongue could effectively distinguish the taste difference of hydrolysates at different enzymolysis time, and the hydrolysate presented strong bitterness and astringency during the whole enzymolysis. The total amount of free amino acids in the hydrolysate increased gradually, and some sweet, umami and bitter amino acids increased in varying degrees during the process of enzymolysis.

scholarly journals Effect of Different Edaphic Crop Conditions on the Free Amino Acid Profile of PH-16 Dry Cacao Beans

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1637
Author(s):  
Quintino Reis de Araujo ◽  
Guilherme Amorim Homem de Abreu Loureiro ◽  
Cid Edson Mendonça Póvoas ◽  
Douglas Steinmacher ◽  
Stephane Sacramento de Almeida ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Principal Component ◽  
Amino Acid Profile ◽  
Gamma Aminobutyric Acid ◽  
Significant Difference

Free amino acids in cacao beans are important precursors to the aroma and flavor of chocolate. In this research, we used inferential and explanatory statistical techniques to verify the effect of different edaphic crop conditions on the free amino acid profile of PH-16 dry cacao beans. The decreasing order of free amino acids in PH-16 dry cacao beans is leucine, phenylalanine, glutamic acid, alanine, asparagine, tyrosine, gamma-aminobutyric acid, valine, isoleucine, glutamine, lysine, aspartic acid, serine, tryptophan, threonine, glycine. With the exception of lysine, no other free amino acid showed a significant difference between means of different edaphic conditions under the ANOVA F-test. The hydrophobic free amino acids provided the largest contribution to the explained variance with 58.01% of the first dimension of the principal component analysis. Glutamic acid stands out in the second dimension with 13.09%. Due to the stability of the biochemical profile of free amino acids in this clonal variety, it is recommended that cacao producers consider the genotype as the primary source of variation in the quality of cacao beans and ultimately the chocolate to be produced.

Free Amino Acid and Haemolymph Concentration Changes in Sphaeroma Rugicauda (Isopoda) During Adaptation to a Dilute Salinity

1969 ◽  
Vol 50 (2) ◽  
pp. 319-326
Author(s):  
R. R. HARRIS
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sea Water ◽  
Protein Nitrogen ◽  
Body Sodium ◽  
Concentration Changes ◽  
Total Body

1. Non-protein and protein nitrogen fractions of the isopod Sphaeroma rugicauda were measured in animals adapted to 100 and 2% sea water. 2. The non-protein nitrogen component was reduced in animals acclimatized to the lower salinity. 3. Free amino acids accounted for 88 and 74% respectively of the non-protein nitrogen in the two salinities. 4. In 2% sea water taurine, proline, glycine, alanine and glutamic acid showed the greatest decreases in concentration compared to the levels measured in animals adapted to 100% sea water. 5. The decrease in total free amino acids of animals acclimatized to 100% sea water and transferred to 2% sea water was measured. 6. The total free amino acid concentration is reduced to the 2% sea water level within 12 hr. after transfer. 7. Free amino acid, haemolymph sodium and total body sodium levels after transfer to 2% sea water were compared. 8. The asymmetry between the fall in haemolymph sodium concentration and the decrease in total body sodium under these conditions is thought to be due to a water shift from the haemolymph into the tissues. 9. It is suggested that the osmotic pressure of the cells falls at a slower rate than that of the haemolymph.

scholarly journals The Effect of Mineral Nutrition on the Content of Free Amino Acids and Amides in Tomato Plants I A Comparison of the Effects of Deficiencies of Copper, Zinc, Manganese, Iron, and Molybdenum

1956 ◽  
Vol 9 (4) ◽  
pp. 539 ◽  
Author(s):  
JV Possingham
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Mineral Nutrition ◽  
Free Amino Acids ◽  
Free Amino ◽  
Quantitative Estimation ◽  
Acid Fraction ◽  
Tomato Plants ◽  
Copper Zinc

The lovel and the qllHnj~itat,jve compositien of the free amino acid fraction of tomato plants grown in full nutrient and in cultures doficiollt ill zinc, copper, nlallganeso, iron. and molybdenum have beon cletormiuecl. 'I'he methods used in the investigation inelude the quantitative estimation of amino aeids by a technique involving paper chromatogl'l1phy, and the cultm'o of tomato plants in highly purified n utriollt solutions.

scholarly journals Free Amino Acids in Peanuts as Affected by Seed Size and Storage Time1

1981 ◽  
Vol 8 (2) ◽  
pp. 113-116 ◽  
Author(s):  
Harold E. Pattee ◽  
Clyde T. Young ◽  
Francis G. Giesbrecht
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Seed Size ◽  
Free Amino Acids ◽  
Free Amino ◽  
Storage Conditions ◽  
Commercial Source ◽  
And Storage

Abstract Peanuts from a commercial source were segregated into specific seed sizes and placed in storage conditions approximating commercial conditions to determine the amino acid changes taking place during storage within various size seeds. Concentrations of the isolated free amino acid fractions significantly decreased with seed size except for phenylalanine which significantly increased with seed size. Significant changes also occurred in the free amino acid fractions across storage periods up to nine months in duration. These results are the first to document a change in amino acids during the storage of peanuts.

EFFECT OF CORTISOL TREATMENT ON FREE AMINO ACID LEVELS IN RATS

1973 ◽  
Vol 59 (1) ◽  
pp. 57-63 ◽  
Author(s):  
W. DE LOECKER ◽  
M. L. STAS
Keyword(s):  
Skeletal Muscle ◽  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Protein Turnover ◽  
Free Amino Acids ◽  
Free Amino ◽  
Experimental Period ◽  
Amino Acid Levels ◽  
Amino Acid Concentrations

SUMMARY Changes in the concentrations of free amino acids in intracellular fluids and blood plasma were measured in rats treated with cortisol. Increasing age raised the concentrations of free amino acids in plasma, while in liver, with the exception of glycine and alanine, decreased concentrations were observed. Cortisol treatment reduced free amino acid levels in plasma and liver which suggested a progressive catabolism of body proteins and increased protein synthesis in the liver. In skeletal muscle of control rats the free amino acid concentrations increased during the experimental period. Cortisol increased the concentration of certain amino acids and decreased that of others due to an increased protein turnover in muscle.

Changes in tissue nitrogen and phosphorus and foliar free amino acids in autumn olive, black locust, American sycamore, and honey locust during autumn

1993 ◽  
Vol 23 (4) ◽  
pp. 665-672 ◽  
Author(s):  
Christoph S. Vogel ◽  
Jeffrey O. Dawson
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Black Locust ◽  
Autumn Olive ◽  
Honey Locust ◽  
Amino Acid Contents ◽  
Tissue Nitrogen

Changes in tissue nitrogen, phosphorus, and foliar free amino acids of four temperate woody deciduous plants (autumn olive (Elaeagnusumbellata Thunb.), black locust (Robiniapseudoacacia L.), American sycamore (Platanusoccidentalis L.), and honey locust (Gleditsiatriacanthos L.)) were determined during the autumns of 1987 and 1988 on two physically and nutritionally distinct sites in central Illinois, United States. The dinitrogen-fixing species, actinorhizal autumn olive (Frankia nodulated) and leguminous black locust (Rhizobium nodulated), resorbed a greater proportion of phosphorus than nitrogen from leaves prior to autumnal leaf abscission in comparison with the nonfixing American sycamore and honey locust. The net autumnal changes in nitrogen or phosphorus of each species did not differ with site in most cases. Free amino acid contents of leaves tended to decline as leaves senesced during the drier autumn of 1987; however, during the autumn of 1988 foliar free amino acid contents tended to increase as the season progressed, with abscised leaves having the greatest contents. Root bark seemed to be a major sink for phosphorus during autumn in the dinitrogen-fixing species, while all of the species investigated showed significant autumnal increases in twig-bark concentrations of nitrogen.

scholarly journals Free Amino Acid Profiles of Macedonian White Brined Cheese

2021 ◽  
Vol 33 (12) ◽  
pp. 2989-2992
Author(s):  
Borche Makarijoski ◽  
Gordana Dimitrovska ◽  
Vesna K. Hristova ◽  
Elena Joshevska ◽  
Mahmoud A. Abdelaziz Mahmoud ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Acid Concentration ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Profile ◽  
Amino Acid Concentration ◽  
Amino Acid Profiles ◽  
Parameter Values

The present work is focussed to determine the Macedonian white brined cheese’s free amino acid profile. Four variants of the Macedonian white brined cheese to analyze and determine free amino acid concentration; cheese samples define the Macedonian white brined cheese as a typical cheese. All free amino acids were specified, except the amino acid tyrosine. The detected amino acids in the tested cheese variants were present in different but approximate parameter values. The estimated essential free amino acids, the concentration of lysine was found highest in all examined samples with values from 26.40 ± 0.02 mg% to 28.20 ± 0.04 mg% and the concentration of threonine was the lowest from 3.19 ± 0.02 mg% to 3.32 ± 0.02 mg%). In the detected unessential free amino acids, the concentration of aspartic amino acid was highest in all the samples with values from 11.02 ± 0.05 mg% to 11.32 ± 0.03 mg% and the concentration of proline was at the lowest level from 4.16 ± 0.06 mg% to 4.22 ± 0.04 mg%.

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