ENDOCRINE CONTROL OF FREE AMINO ACIDS CONTENT IN UTERINE FLUID IN PREGNANT RABBITS

1972 ◽  
Vol 70 (2) ◽  
pp. 409-416 ◽  
Author(s):  
S. Jaszczak ◽  
E. S. E. Hafez
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Blood Serum ◽  
Aspartic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Content ◽  
Endocrine Control ◽  
Uterine Fluid

ABSTRACT Free amino acid content was measured in the uterine fluid and blood serum in the following groups of rabbits 168 h post copulation: intact; intact progesterone-treated; ovariectomized progesterone-treated; ovariectomized progesterone-oestradiol-treated; and ovariectomized without hormonal treatment. At implantation, concentration of the majority of amino acid in uterine fluid exceeded greatly that of blood serum; the difference in concentration being maximal for glycine, taurine, alanine, glutamic acid, aspartic acid, serine and threonine. Glutamine-asparagine and arginine were found in comparable quantities or were even higher in blood serum. Glycine, alanine, taurine, glutamic acid, serine and glutamine-asparagine were found in highest concentration in the uterine fluid. The level of ammonia in uterine fluid was also relatively high. Exogenous progesterone and oestradiol caused significant changes in the concentration of some amino acid. The concentration of glycine, taurine, alanine, serine, glutamic acid, aspartic acid, threonine, ½ cystine and histidine seems to be especially hormonally dependent. The results are discussed in relation to hormonal activity of corpora lutea during early pregnancy, physiological significance of free amino acids in uterine fluid and nourishment of an early embryo.

scholarly journals Changes in the Pree Amino Acids of the Blood of Blowfly Larvae At Metamorphosis

1956 ◽  
Vol 9 (3) ◽  
pp. 400 ◽  
Author(s):  
RH Hackman
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Free Amino Acid ◽  
Acid Content ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Content ◽  
Free Amino Acid Content ◽  
Metabolic Significance

Blood from the larval, prepupal, and early pupal stages of Calliphora augttr' (F.) contains the same 18 free amino acids. In addition, hydroxyproline is present in larval and prepupal blood. The quantitative differenccs in the concent,ratiolls of these amino acids arc reported. Larval blood has the highest free amino acid content (6'6 mgjml) followcd by early pupal blood (4'6 mgjml) and prepnpal blood (3'3 mgjml). As the larva matures to the prepupa, the greatest decreases occm in the concentrations in the blood of alanine, glutamic acid, glutamine, glycine, proline, and tyrosine. The metabolic significance of these changes are discussed.

Uptake of Dipeptides Containing Basic and Acidic Amino Acids by Rat Small Intestine in Vitro

1972 ◽  
Vol 43 (6) ◽  
pp. 823-837 ◽  
Author(s):  
D. Burston ◽  
Jill M. Addison ◽  
D. M. Matthews
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Tissue Uptake ◽  
Acidic Amino Acids ◽  
Hydrolysis Of

1. The characteristics of transport and hydrolysis of twenty-two dipeptides containing basic and acidic amino acids by rat ileal rings were investigated in vitro. The peptides included combinations of basic and neutral, basic and basic, basic and acidic, acidic and acidic, and acidic and neutral amino acids. 2. All peptides studied were removed intact from the bulk phase of the incubation medium, though, in general, only free amino acids appeared in the tissue. Uptake of one or both constituent amino acids was greater from the peptide than from the equivalent amino acid or amino acid mixture in the case of at least one peptide from each group and in eighteen of the twenty-two peptides studied. In general, there was no relationship between the extent of uptake of amino acids from peptides and the extent of their hydrolysis by the system. The results support the hypothesis that there is more than one mode of uptake of amino acids from peptides. 3. Hydrolysis of γ-glutamyl-l-glutamic acid by intact intestine or intestinal homogenate was slight, and intact peptide was taken up by the tissue. Uptake of free glutamic acid from this peptide was poor. Comparison of γ-glutamyl-l-glutamic acid with three other slowly hydrolysed dipeptides, glycyl-d-valine, sarcosylglycine and glycylsarcosine, suggested that all four were transported into the mucosal cells and hydrolysed intracellularly. The results indicate that the presence of a γ-linkage or a d-amino acid, or methylation of the free amino group as in sarcosylglycine, impair both transport and hydrolysis of peptide, but that attachment of a methyl group to the N of the peptide bond, as in glycylsarcosine, impairs hydrolysis but has no effect on peptide transport. 4. l-Aspartic acid and l-glutamic acid were extensively transaminated by the intestine, whether presented as free amino acids or in peptides. Evidence was obtained suggesting that production of alanine from aspartic acid resulted from direct transamination of aspartic acid with pyruvic acid, rather than from a sequence of two reactions involving aspartate and alanine aminotransferases. 5. The results show that more rapid uptake of amino acids from peptides than from free amino acids is not confined to peptides made up of neutral amino acids, and probably occurs with many small peptides. Uptake of lysine and the dicarboxylic amino acids, which are particularly slowly absorbed from free solution, was much greater from several dipeptides than from the free amino acids. The results suggest the importance of mucosal peptide uptake in protein absorption.

Free amino acid content of lymphocytes nd granulocytes compared.

1982 ◽  
Vol 28 (8) ◽  
pp. 1758-1761 ◽  
Author(s):  
K Fukuda ◽  
Y Hirai ◽  
H Yoshida ◽  
T Nakajima ◽  
T Usui
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Acid Content ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Content ◽  
Free Amino Acid Content ◽  
Freezing And Thawing ◽  
Healthy Men

Abstract For extracting free amino acids from human leukocytes, we find that disruption of the cells by ultrasonication is more reliable than freezing and thawing. The amount of free amino acids extracted by the latter method depends on the temperature and duration of thawing. We extracted free amino acids from leukocytes of healthy men by ultrasonication and compared their concentrations in lymphocytes and granulocytes. The amino acid content of granulocytes significantly (p less than 0.001) exceeded that of lymphocytes. Of the amino acids extracted from granulocytes, 76% was taurine; for lymphocytes taurine, aspartic acid, and glutamic acid were predominant, respectively composing 44%, 17%, and 26% of the total. Taurine is proposed as an index of cell disruption.

scholarly journals Utilization in vivo of glucose and volatile fatty acids by sheep brain for the synthesis of acidic amino acids

1966 ◽  
Vol 101 (3) ◽  
pp. 591-597 ◽  
Author(s):  
R M O'Neal ◽  
R E Koeppe ◽  
E I Williams
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Specific Activity ◽  
Tricarboxylic Acid Cycle ◽  
Sheep Brain ◽  
The Brain

1. Free glutamic acid, aspartic acid, glutamic acid from glutamine and, in some instances, the glutamic acid from glutathione and the aspartic acid from N-acetyl-aspartic acid were isolated from the brains of sheep and assayed for radioactivity after intravenous injection of [2-(14)C]glucose, [1-(14)C]acetate, [1-(14)C]butyrate or [2-(14)C]propionate. These brain components were also isolated and analysed from rats that had been given [2-(14)C]propionate. The results indicate that, as in rat brain, glucose is by far the best precursor of the free amino acids of sheep brain. 2. Degradation of the glutamate of brain yielded labelling patterns consistent with the proposal that the major route of pyruvate metabolism in brain is via acetyl-CoA, and that the short-chain fatty acids enter the brain without prior metabolism by other tissue and are metabolized in brain via the tricarboxylic acid cycle. 3. When labelled glucose was used as a precursor, glutamate always had a higher specific activity than glutamine; when labelled fatty acids were used, the reverse was true. These findings add support and complexity to the concept of the metabolic; compartmentation' of the free amino acids of brain. 4. The results from experiments with labelled propionate strongly suggest that brain metabolizes propionate via succinate and that this metabolic route may be a limited but important source of dicarboxylic acids in the brain.

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 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.

THE METABOLISM OF YEAST SPORULATION: VI. CHANGES IN AMINO ACID CONTENT DURING SPOROGENESIS

1964 ◽  
Vol 10 (5) ◽  
pp. 623-631 ◽  
Author(s):  
C. Ramirez ◽  
J. J. Miller
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acids ◽  
Amino Acid ◽  
Acid Content ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Content ◽  
Proline Content ◽  
Sporulation Medium ◽  
Free Proline

During 6-day exposures of cells of Saccharomyces cerevisiae to acetate sporulation medium, the content of free amino acids declined to approximately one-third of that of vegetative cells, but proline was exceptional in that it increased conspicuously in amount. The content of combined amino acids also diminished to about one-third, ammonia was evolved, and amino acids (not including proline) passed out of the cells into the medium. When dihydroxyacetone replaced acetate in the sporulation medium, the results were similar except that the decline in content of free and combined amino acids was much greater, more ammonia was evolved, and only very small amounts of amino acids could be detected in the medium. Transfer of sporulated cells to growth medium led to an increase in the pool of free amino acids, except for proline, which declined in amount.In two other species of Saccharomyces the free proline content also increased on exposure to sporulation medium, but in Schizosaccharomyces pombe and Torulopsis famata no such increase was observed.

Free Amino Acids in Human Saliva

1973 ◽  
Vol 52 (3) ◽  
pp. 418-419 ◽  
Author(s):  
Pan H. Papanayotou ◽  
Joanna Dozi-Vassiliades ◽  
Anast. Kovatsis
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Thin Layer ◽  
Column Chromatography ◽  
Acid Content ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Content ◽  
Human Saliva ◽  
Chromatographic Techniques

By the use of thin layer chromatographic techniques and exchange column chromatography, 20 free amino acids were found in human saliva. No qualitative or semiquantitative differences in the amino acid content were observed among caries-susceptible and caries-resistant individuals 20 to 30 years old.

SEPARATION OF THE PROTEIN CONSTITUENTS OF THE LARVAL DIETS OF THE HONEYBEE BY CONTINUOUS PAPER ELECTROPHORESIS

1959 ◽  
Vol 37 (6) ◽  
pp. 957-964 ◽  
Author(s):  
J. E. J. Habowsky ◽  
R. W. Shuel
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Free Amino Acid ◽  
Aspartic Acid ◽  
Free Amino ◽  
Royal Jelly ◽  
Paper Electrophoresis ◽  
Protein Fractions ◽  
Electrophoretic Patterns

The protein constituents of the larval diets of queen and worker honeybees were separated by continuous paper electrophoresis. The electrophoretic patterns of royal jelly of any age and the early worker diet were similar and comprised five ninhydrin-reactive bands or fractions. Fraction 1 (nearest the cathode) contained lysine as a free amino acid. Fractions 3 and 4 appeared to be complex polypeptides. Alanine, asparagine, aspartic acid, glutamic acid, glycine, histidine, isoleucine and/or leucine, lysine, phenylalanine, threonine, tyrosine, valine, and an unidentified substance were found in chromatograms of the acid hydrolyzate of fraction 3; the hydrolyzate of fraction 4 contained the same amino acids except for threonine. Fractions 2 and 5 were not characterized. Electrophoresis of the diet of worker larvae older than 3 days showed a pronounced fading of all bands, attributable to the dilution of the solids by the addition of honey which occurs at this time. There appeared to be no qualitative differences between the protein fractions of royal jelly and worker diet which would account for the differentiation of female honeybees into queens and workers. The decrease with age in the percentage of protein in the worker diet may be significant.

scholarly journals Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1377
Author(s):  
Lucía Gómez-Limia ◽  
Roxana Cutillas ◽  
Javier Carballo ◽  
Inmaculada Franco ◽  
Sidonia Martínez
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Biogenic Amines ◽  
Free Amino Acid ◽  
Biogenic Amine ◽  
Free Amino Acids ◽  
Free Amino ◽  
Storage Time ◽  
Amino Acid Content ◽  
And Storage

This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids in raw eels. All steps in the canning process significantly altered the free amino acid content of eels, relative to raw samples. The changes were influenced by the step, the composition of the frying or filling medium and the storage time. The biogenic amine contents were very low in all samples. Histamine was not detected in either raw eels or canned eels. The highest values were obtained for 2-phenylethylamine. The step of the canning process, the composition of the frying or filling medium and storage time also determined the changes in the biogenic amine contents. The biogenic amines indices were low, indicating the good quality of canned eels.

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