Preparation and structure determination of two sugar amino acids via corresponding hydantoin derivatives

2000 ◽  
Vol 328 (2) ◽  
pp. 115-126 ◽  
Author(s):  
Miroslav Koóš ◽  
Bohumil Steiner ◽  
Vratislav Langer ◽  
Dalma Gyepesová ◽  
Marián Ďurı́k
Keyword(s):  
Amino Acids ◽  
Structure Determination ◽  
Sugar Amino Acids ◽  
Hydantoin Derivatives

Synthesis and structure determination of some sugar amino acids related to alanine and 6-deoxymannojirimycin

2001 ◽  
Vol 332 (4) ◽  
pp. 351-361 ◽  
Author(s):  
Miroslav Koóš ◽  
Bohumil Steiner ◽  
Júlia Mičová ◽  
Vratislav Langer ◽  
Marián Ďurı́k ◽  
...  
Keyword(s):  
Amino Acids ◽  
Structure Determination ◽  
Sugar Amino Acids

ChemInform Abstract: Synthesis and Structure Determination of Some Sugar Amino Acids Related to Alanine and 6-Deoxymannojirimycin.

ChemInform ◽  
2010 ◽  
Vol 32 (41) ◽  
pp. no-no
Author(s):  
Miroslav Koos ◽  
Bohumil Steiner ◽  
Julia Micova ◽  
Vratislav Langer ◽  
Marian Durik ◽  
...  
Keyword(s):  
Amino Acids ◽  
Structure Determination ◽  
Sugar Amino Acids

Syntheses, X-ray, MSn, NMR and CD structure determination of nickel(II) complexes of Schiff bases of (S)-N-(2-benzoylphenyl)-1-benzylpyrrolidine-2-carboxamide and aromatic α-amino acids

Polyhedron ◽  
2008 ◽  
Vol 27 (17) ◽  
pp. 3477-3483 ◽  
Author(s):  
Milan Nádvorník ◽  
Vratislav Langer ◽  
Robert Jirásko ◽  
Michal Holčapek ◽  
Tomáš Weidlich ◽  
...  
Keyword(s):  
Amino Acids ◽  
Schiff Bases ◽  
Structure Determination ◽  
X Ray ◽  
Determination Of Nickel

scholarly journals Qualitative and quantitative changes of nonvolatile compounds and taste profiles in Wuyi rock tea during the manufacturing processes

2021 ◽  
Vol 14 ◽  
Author(s):  
Xiangyang Guo ◽  
Chi-Tang Ho ◽  
Wilfried Schwab ◽  
Zhen Wen ◽  
Hui Zhu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Sensory Evaluation ◽  
Bitter Taste ◽  
Total Sugar ◽  
Threshold Values ◽  
Sugar Amino Acids ◽  
Qualitative And Quantitative ◽  
Umami Taste ◽  
Quantitative Changes

Wuyi rock tea (WRT), a type of oolong tea, is famous for ‘rock flavor’ with characteristic taste and aroma. The qualitative and quantitative changes of the nonvolatile constituents and taste profiles were investigated during the WRT production process by analyzing of polyphenols, caffeine, amino acids, L-theanine and total sugar, coupled with sensory evaluation and determination of dose-over-threshold values. The contents of L-theanine, total sugar, amino acids and some catechins varied considerably except for GA, GCG and GC that increased significantly during the process, while the amount of caffeine was relatively stable. Astringent, bitter, sweet and umami taste properties were predicted. In accordance with the sensory evaluation, there was no umami-like taste in the finished tea that underwent full fire processing, which is essential for WRT to enhance the mellow, heavy taste, and weaken the bitter taste. EGCG and caffeine contributed the most to the astringent, bitter taste of WRT. This study provides a comprehensive profile of the changes in taste characteristics during the WRT manufacturing process.

Fluorescence Reagents for Labelling of Biomolecules. Part II. Reactions of 9-Isothiocyanatoacridine with Amino Acids

1994 ◽  
Vol 59 (1) ◽  
pp. 213-221 ◽  
Author(s):  
Dušan Podhradský ◽  
Peter Oravec ◽  
Marián Antalík ◽  
Pavol Kristian
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Structure Determination ◽  
Phenyl Isothiocyanate ◽  
Amino Acid Derivatives ◽  
Analogous Reaction ◽  
Kinetic Measurements ◽  
Fluorescence Labelling

N-(9-Acridinylthiocarbamoyl)amino acids (ATC-AA) II - VII were synthesized by reaction of amino acids with 9-isothiocyanatoacridine I, a new fluorescence labelling agent. The amino acid derivatives II - VII show high relative fluorescence, which is suitable for the determination of nanomolar amounts of ATC-AA. The kinetic measurements show that reaction of I with amino acids is 6 to 22 times faster than analogous reaction of phenyl isothiocyanate. The possibility of using 9-isothiocyanatoacridine for structure determination of proteins is discussed.

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