Influence of cold stress on contents of soluble sugars, vitamin C and free amino acids including gamma-aminobutyric acid (GABA) in spinach (Spinacia oleracea)

2017 ◽  
Vol 215 ◽  
pp. 185-192 ◽  
Author(s):  
Young-Eun Yoon ◽  
Saranya Kuppusamy ◽  
Kye Man Cho ◽  
Pil Joo Kim ◽  
Yong-Bum Kwack ◽  
...  
Keyword(s):  
Amino Acids ◽  
Vitamin C ◽  
Cold Stress ◽  
Free Amino Acids ◽  
Free Amino ◽  
Spinacia Oleracea ◽  
Soluble Sugars ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid

Free Amino Acids in Cytosol of Rat Brain after Intraventricular Administration of 5,6-Dihydroxytryptamine and 6-Hydroxydopamine

1987 ◽  
Vol 42 (5) ◽  
pp. 637-640
Author(s):  
Janusz Konecki ◽  
Janusz Gabrys ◽  
Ryszard Brus ◽  
Ryszard Szkilnik ◽  
Jashovam Shani
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Brain Structures ◽  
Aminobutyric Acid ◽  
Intraventricular Administration ◽  
Gamma Aminobutyric Acid ◽  
Male Wistar Rats ◽  
6 Hydroxydopamine ◽  
The Brain

Abstract Levels of 24 free amino acids were estimated in the brain after administration of 5,6-dihydroxy-tryptamine and 6-hydroxydopamine into the lateral brain ventricles of male Wistar rats. These neurotransmitters caused serotoninectomy and sympathectomy in the diencephalon, striatum, brain stem and medulla, thalamus and hypothalamus, cerebral cortex and cerebellum. The most abundant amino acids in these brain structures were: glutamic acid, serine, aspartic acid, cystine, gamma-aminobutyric acid, glycine, tryptophan and alanine. We detected and quantified changes in the levels of these and other amino acids in the investigated regions of the rat central nervous system, under the influence of these two neurotransmitters.

Quantification of glucosinolates, anthocyanins, free amino acids, and vitamin C in inbred lines of cabbage (Brassica oleracea L.)

2014 ◽  
Vol 145 ◽  
pp. 77-85 ◽  
Author(s):  
Suhyoung Park ◽  
Mariadhas Valan Arasu ◽  
Min-Ki Lee ◽  
Jin-Hyuk Chun ◽  
Jeong Min Seo ◽  
...  
Keyword(s):  
Amino Acids ◽  
Vitamin C ◽  
Brassica Oleracea ◽  
Free Amino Acids ◽  
Free Amino ◽  
Inbred Lines ◽  
Brassica Oleracea L

Diffuse light affects the contents of vitamin C, phenolic compounds and free amino acids in lettuce plants

2019 ◽  
Vol 272 ◽  
pp. 227-234 ◽  
Author(s):  
Patrick Riga ◽  
Leyre Benedicto ◽  
Ángel Gil-Izquierdo ◽  
Jacinta Collado-González ◽  
Federico Ferreres ◽  
...  
Keyword(s):  
Amino Acids ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Free Amino Acids ◽  
Free Amino ◽  
Diffuse Light

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.

Effects of ozone on 14CO2 fixation patterns in pine

1973 ◽  
Vol 51 (9) ◽  
pp. 1573-1578 ◽  
Author(s):  
Thomas G. Wilkinson ◽  
Robert L. Barnes
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Soluble Sugars ◽  
Pinus Strobus ◽  
Relative Activity ◽  
Ozone Treatment ◽  
White Pine ◽  
14Co2 Fixation ◽  
Sugar Phosphates

Seedlings of white pine (Pinus strobus L.) and detached shoots of white and loblolly (P. taeda L.) pines were exposed to various concentrations of ozone either before or during photosynthetic fixation of 14CO2. The major changes in distribution of 14C as a result of ozone treatment were (1) a reduction of relative activity in soluble sugars; (2) an increase in activity in sugar phosphates; and (3) an increase in activity in free amino acids, especially alanine. Significant differences in 14C fixation patterns were observed at ozone concentrations as low as 10 pphm (parts per hundred million), and during 14CO2 fixation times as short as 10 min. However, other combinations of treatment levels and times did not always result in statistically significant effects.

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
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