Changes in the free and total amino acid composition of ripening chestnut seeds

1984 ◽  
Vol 23 (11) ◽  
pp. 2453-2456 ◽  
Author(s):  
A.M. Desmaison ◽  
M.H. Marcher ◽  
M. Tixier
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Total Amino Acid

scholarly journals AMINO ACID COMPOSITION OF VEGETATIVE ORGANS DACTYLORHIZA MACULATA (L.) SOÓ (ORCHIDACEAE)

2019 ◽  
pp. 135-143
Author(s):  
Evgeniy Nikolaevich Sechin ◽  
Oleg Anatolyevich Marakaev ◽  
Gavriil Borisovich Gavrilov
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Plant Material ◽  
Amino Acid Content ◽  
Total Content ◽  
Total Amino Acid ◽  
Vegetative Organs ◽  
Storage Organs

Amino acid composition of aboveground and underground vegetative organs of Dactylorhiza maculata (L.) Soó (Orchidaceae), one of the representatives of the tuberoid species of orchids growing under the natural conditions of the center of European Russia, was detected using the method of zone capillary electrophoresis. The presence of 15 amino acids in the plant material, nine of them are «essential» (lysine, phenylalanine, histidine, leucine, isoleucine, methionine, valine, threonine, tryptophan) was established. The highest total amino acid content is characteristic of the leaves, the smallest for the old (wintered) caulorrhizous tuberoids. Among the identified amino acids in the plant material of D. maculata, the maximum total content is of leucine, the minimum are of tryptophan and methionine. The vegetative organs are also rich in alanine, arginine, valine and phenylalanine. The total content of amino acids in young caulorrhizous tuberoids is 38% higher than that in old storage organs. These differences are most pronounced for arginine, which is probably due to the spare function of this amino acid, containing more than 30% nitrogen. The got data indicate the promise of further studies of the amino acid composition of D. maculata and can characterize this species as a source of medicinal valuable substances with a broad spectrum of pharmacological activity.

scholarly journals Chemical composition of the leaves of tea bush (Ocimum gratissium L.)

2015 ◽  
Vol 50 (2) ◽  
pp. 93-108
Author(s):  
EI Adeyeye ◽  
MA Oyarekua
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Essential Amino Acid ◽  
Quality Criteria ◽  
Quality Parameters ◽  
Trace Minerals ◽  
Total Amino Acid

Tea bush leaves are important in the preparation of soups. Crude fat was 5.20g/100g. High value results (g/100g): protein (28.9), carbohydrate (36.2), ash (9.40), fibre (14.1); fatty acid (4.16g/100g) with energy value (154kJ/100g). High major minerals were: Ca, Mg, K and P, high trace minerals were: Fe, Cu, Mn and Zn. Mineral ratios within nutritional standards: Na/K, Ca/P and [K/(Ca + Mg)]. In amino acid composition, highest concentrated amino acid was Glu (11.0g/100g), second was Leu (7.65g/100g), total amino acid (87.2g/100g). Essential amino acid (with His) was 42.5g/100g (48.7%). Quality parameters obtained in the results: Leu/Ile (1.59), % Cys/TSAA (42.3), P-PER (2.49) and EAAI (1.18). On quality criteria, Lys was limiting in the three criteria used. Fatty acid had values of SFA (30.9%), MUFA (5.60%), PUFA (63.5%), PUFA/SFA (2.06), n-6/n-3 (1.52), EPA/DHA (1.39). Total phospholipids (44.1mg/100g) with phosphatidylcholine (15.9), phosphatidylinostitol (14.9) predominating. Cholesterol was 0.00mg/100g, sitosterol was 26.3mg/100g (61.5%).Bangladesh J. Sci. Ind. Res. 50(2), 93-108, 2015

ERRATUM

PEDIATRICS ◽  
1954 ◽  
Vol 14 (3) ◽  
pp. 284-284
Keyword(s):  
Amino Acid ◽  
Ion Exchange ◽  
Human Milk ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Methionine Sulfoxide ◽  
Total Amino Acid ◽  
A Value ◽  
Single Substance

Volume 12, Oct. 1953, No. 4, page 354, "Total Amino Acid Composition in Mature Human Milk" by Mung W. Cheung, M.D., Edward L. Pratt, M.D., and Dorothy I. Fowler, B.Sc. The value for methionine in our original paper does not include its oxidized product, methionine sulfoxide. In our chromatograms, this compound appears as a skewed peak, suggesting that it contains more than a single substance. However, if this possibility is disregarded and the methionine sulfoxide calculated as methionine, Pool A would have a value for methionine of 19.4 instead of 15.4 mg./100 cc. milk; and Pool B a value of 18.1 instead of 14.3 mg./100 cc. milk. The average total value for methionine of 18.8 mg./100 cc. milk is thus closer to those reported by P. Soupart, Stanford Moore, and E. J. Bigwood, J. Biol. Chem. 206:699, 1954, for human milk analyzed by the ion exchange technic which we employed. [SEE TABLE I IN SOURCE PDF].

scholarly journals Effect of Growing Seasons, Locations and Planting Dates on Total Amino Acid Composition of Two Valencia Peanut Varieties Grown in New Mexico1

1981 ◽  
Vol 8 (2) ◽  
pp. 131-133 ◽  
Author(s):  
David C. H. Hsi ◽  
Clyde T. Young ◽  
Melchor Ortiz
Keyword(s):  
Amino Acids ◽  
New Mexico ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Acid Content ◽  
Amino Acid Content ◽  
Planting Date ◽  
Total Amino Acid

Abstract Two Valencia peanut (Arachis hypogaea L.) cultivars, New Mexico Valencia A and New Mexico Valencia C, were grown at Arch and Los Lunas, N. M. All peanuts were grown under either sprinkler or furrow irrigation. Samples were obtained following harvest, hydrolyzed and analyzed in Raleigh, N. C. for amino acid content. With samples from Arch, no variety by planting date effects were noted for amino acid composition. With samples from Los Lunas, however, significant variety by planting date effects were noted for glutamic acid, glycine, methionine, isoleucine, and leucine. Planting date effects were found only for glycine at the Los Lunas location and phenylalanine at both locations. Significant variety differences were found for methionine, tyrosine, phenylalanine, and lysine at the Arch location and for glycine, methionine, phenylalanine, and lysine at the Los Lunas location. A significant year effect, although small, was noted for about half of the amino acids (aspartic acid, serine, glutamic acid, proline, glycine, tyrosine, phenylalanine, arginine, and the sum of all amino acids) studied at the Arch location. Data at Los Lunas were observed only during the second year. The amino acid content agrees closely with that previously reported for other types of peanuts except for a 100% higher level of cystine found in this study.

scholarly journals Comparative assessment of amino acids composition in two types of marine fish silage

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Mukund Gauthankar ◽  
Rakhee Khandeparker ◽  
Mamatha S. Shivaramu ◽  
Komal Salkar ◽  
Rayadurga Anantha Sreepada ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Fat Content ◽  
Comparative Assessment ◽  
Total Amino Acid ◽  
Lean Fish ◽  
Amino Acids Composition ◽  
High Concentrations

AbstractFish silage is a brown liquefied product achieved by the action of enzymes when finely grounded whole/parts of either single or mixed fish types are subjected to acidification. This study made a comparative assessment of biochemical and nutritive properties, especially the amino acid composition in supernatant phase of formic acid silages prepared from two fish types, Indian mackerel (Rastrelliger kanagurta) and false travely (Lactarius lactarius) representing fat fish (FF, fat content > 5%) and lean fish (LF, fat content < 5%), respectively during 35 days of fermentation (DoF). Significantly higher content of total amino acid (TAA) and free amino acids (FAA) were recorded in FFS (TAA, 41.2 ± 0.03 mg/g; FAA, 31.3 ± 0.003 mg/g) compared to LFS (TAA, 35.8 ± 0.07 mg/g; FAA, 18.26 ± 0.003 mg/g; FAA, 31.3 ± 0.003 mg/g) (p < 0.05). At the end of 35 DoF, the concentrations of amino acids such as asparagine, histidine, isoleucine, valine, cysteine, serine, lysine and arginine were significantly higher in FFS as compared to LFS. The relative amino acid composition of FFS and LFS varied in accordance with DoF and the relationship was found to be highly significant (ANOVA, p < 0.00001). High concentrations of l-amino acids such as leucine, glutamic acid and arginine were recorded in both FFS and LFS. In conclusion, the analysis suggested that a fermentation period of 25–30 days showed a significant effect on the composition of amino acids in both types of ensilage compared to other fermentation periods (p < 0.05). Considering the role of amino acids in enhancing the plant growth and proliferation, the findings of the present study are quite useful.

scholarly journals Protein Content and Amino Acid Balance of Yams

1969 ◽  
Vol 57 (1) ◽  
pp. 78-83
Author(s):  
F. W. Martin ◽  
A. E. Thompson
Keyword(s):  
Amino Acids ◽  
High Temperature ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Total Protein ◽  
Total Amino Acid ◽  
Amino Acid Contents ◽  
Amino Acid Balance

The total protein of 38 yam (Dioscorea) cultivars, as tested by Kjeldahl methods, and their amino acid composition, determined by high temperature hydrolysis and GLC chromatography, are reported. Species and varieties differed in total protein and total amino acid contents. Proteins of four species, but not D. alata, were somewhat low in lysine. Proteins of all species were deficient in sulphur-containing amino acids, methionine, and especially cystine. Varietal differences, however, suggest that cultivars can be selected with more balanced protein.

scholarly journals Amino acids composition of herb of Lamiaceae family representatives

2019 ◽  
pp. 82-87
Author(s):  
M. I. Shanayda
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Total Amino Acid ◽  
Plant Materials ◽  
Plant Raw Materials ◽  
Amino Acids Composition

Researching of the amino acids contents in medicinal plant raw materials is an important task of pharmaceutical science and practice, because complexes of amino acids used for the corrections of hepatobiliary disorders, nervous and cardiovascular systems. The aim of this study was to conduct a qualitative and quantitative analysis of amіno acids composition of these representatives. The article presents the results of the amino acid composition investigation of the above-ground parts of 10 species belonging to Lamiaceae Juss. Family (Ocimum, Hyssopus, Dracocephalum, Lophanthus, Monarda and Satureja genera). By paper chromatography it was identified several amino acids. HPLC analyzes revealed the content and composition of more than 20 amino acids. The highest total amino acid composition was found in the herb of the genus Ocimum. It was identified 10 essential and non-essential 9 amino acids in each herb, and 3 nonproteinogenic amino acids also. It was established that in all plant materials dominate quantitatively nonessential amino acids (asparagine, proline, glutamic and aspartic acid). Among the essential amino acids arginine and threonine predominate.

scholarly journals Yeast biodiversity in Slovenian wine regions: Case amino acids in spontaneous and induced fermentations of Malvasia

2009 ◽  
pp. 97-110 ◽  
Author(s):  
Peter Raspor ◽  
Tatjana Zagorc ◽  
Katja Povhe-Jemec ◽  
Neza Cadez
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Comparative Study ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Total Concentration ◽  
Total Amino Acid ◽  
Microbial Biodiversity ◽  
Reduce Sugar ◽  
Spontaneous Fermentations

Microbial biodiversity can also be reflected in final product composition. The work described in this paper investigates the differences in the amino acid composition of 14 Malvasia musts/wines fermented with local and commercial starter yeasts, comparing all to the spontaneous fermentations of must of the same origin. We tried to ascertain whether the changes were dependent upon different initiations of fermentations. A comparative study of free and total amino acid evolution was prepared. The total concentration of 15 amino acids studied was 1975 mg/l, and the concentration of fraee amino acids was 1061 mg/l. Spontaneous and induced fermentations showed different fermentation rates. Three to nine days were needed to reduce sugar by 50%. Although the proline is regarded as non-assailable amino acid, decreases in concentration were observed. Lysine was the only amino acid where the concentration increased. The minimal uptakes of amino acids occurred during spontaneous fermentations, whereas the maximal uptakes were observed in the fermentations inoculated with local starters.

Sign in / Sign up

Export Citation Format

Share Document