Tenebrio molitor (Coleoptera): effect of metacestodes of Hymenolepis diminuta (Cestoda) on haemolymph amino acids

Parasitology ◽  
1984 ◽  
Vol 89 (2) ◽  
pp. 245-252 ◽  
Author(s):  
Hilary Hurd ◽  
C. Arme
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Endocrine System ◽  
Tenebrio Molitor ◽  
Hymenolepis Diminuta ◽  
Single Amino Acid ◽  
Isoleucine Leucine ◽  
Age Related

SummaryHaemolymph free amino acids (HFAAs) in adult Tenebrio molitor varied in concentration with beetle age. Between 9 and 30 days post-emergence the concentration range was 34–94 mM with a peak occurring in 15-day-old insects. Much of this age-related variation was due to changes in the concentration of a single amino acid, proline. An analysis of concentrations of individual HFAAs in 15-day-old beetles, following infection with metacestodes of Hymenolepis diminuta, revealed that changes in female insects are more marked than those occurring in males. In the former, changes occurred in the concentration of 9 amino acids (isoleucine, leucine, arginine, serine, threonine, tyrosine, phenylalanine, proline and alanine/citrulline) whereas in the latter only 4 amino acids were affected (threonine, glycine, histidine and arginine). It is suggested that H. diminuta may interact with the endocrine system of its beetle host.

Changes in free amino acids of hake (Merluccius merluccius L.) muscle during frozen storage/Cambios producidos en los aminoácidos libres del músculo de merluza (Merluccius merluccius L.) durante su conservación en estado congelado

1995 ◽  
Vol 1 (1) ◽  
pp. 19-24 ◽  
Author(s):  
C.G. Sotelo ◽  
J.M. Franco ◽  
S.P. Aubourg ◽  
J.M. Gallardo
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Frozen Storage ◽  
Acid Fraction ◽  
Merluccius Merluccius ◽  
Isoleucine Leucine ◽  
Subzero Temperatures

The effect of storage at subzero temperatures (-5°C, -12°C, and -20°C) on hake ( Merluccius merluccius L.) muscle free-amino acid fraction was evaluated. A significant increase in free aspartic acid, serine, threonine, arginine, β-alanine, tyrosine, methionine, valine, phenylalanine, isoleucine, leucine, and lysine was found at -5°C, whereas at -12°C, a significant decrease in free glutamic acid, glycine, methyl-histidine, β-alanine, taurine, alanine, and leucine was the most noticeable. No changes in the free amino acid fraction were observed at -20°C. Activity of different kind of enzymes, aminopeptidases, aminoacid deaminases, and decarboxylases might be involved in the changes observed at -5°C and -12°C.

Methionine flux between a tapeworm (Hymenolepis diminuta) and its environment

Parasitology ◽  
1965 ◽  
Vol 55 (4) ◽  
pp. 653-666 ◽  
Author(s):  
C. A. Hopkins ◽  
L. L. Callow
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Environmental Conditions ◽  
Free Amino Acids ◽  
Free Amino ◽  
Hymenolepis Diminuta ◽  
Critical Importance ◽  
High Concentration ◽  
Short Period

In the course of work designed to measure the extent to which methionine absorbed in one region of a tapeworm became distributed throughout the strobila, it was observed that, whereas, in saline, Hymenolepis diminuta lost previously absorbed methionine slowly, in the intestine of a rat the methionine was lost very rapidly. The fact that two worms containing initially the same amount of free methionine should, after a short period in different environments, contain utterly different quantities of methionine indicated that the quantity of a free amino acid present at any time is not simply dependent on the amount previously absorbed less the amount metabolized.This observation has a bearing on several aspects of tapeworm physiology. Do tapeworms normally absorb amino acids from the intestine during periods of high concentration and release them when the concentration falls? If they do, the presence of tapeworms in the intestine could be beneficial to the host by extending the period over which an amino acid is available to the host, an important point as a mammal is unable to store amino acids for more than a few hours (Gitler, 1964). A knowledge of the environmental conditions which influence the level of free amino acids in a tapeworm, and thereby its ability to synthesize proteins, is obviously also of critical importance to workers attempting to grow worms in vitro.

Biochemische Aspekte des Aminosäuren-Stoffwechsels bei Psoriasis vulgaris / Biochemical Aspects of Amino Acid Metabolism in Psoriasis vulgaris

1973 ◽  
Vol 28 (7-8) ◽  
pp. 449-451 ◽  
Author(s):  
G. Peter ◽  
H. Angst ◽  
U. Koch
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Metabolism ◽  
Acid Metabolism ◽  
Psoriasis Vulgaris ◽  
Normal Subjects ◽  
Pathological Process

Free and protein-bound amino acids in serum and scales were investigated. In serum the bound amino acids of psoriatics are significantly higher with exception of Pro, Met, Tyr and Phe in contrast to normal subjects. For free amino acids the differences between normal subjects and psoriatics found in serum and scales are not significant. Results are discussed in relation to the single amino acids and the biochemical correlations are outlined which takes the pathological process as a basis.

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.

Effect of Amino Acid Imbalance on Plasma and Tissue Free Amino Acids in the Rat

1968 ◽  
Vol 96 (3) ◽  
pp. 303-318 ◽  
Author(s):  
P. M.-B. Leung ◽  
Q. R. Rogers ◽  
A. E. Harper
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Imbalance

Free amino acids in extracts of cultured skin fibroblasts from patients with various amino acid metabolic disorders

2008 ◽  
Vol 7 (5) ◽  
pp. 421-425 ◽  
Author(s):  
Vivian E. Shih ◽  
Roseann Mandell ◽  
Harvey L. Levy ◽  
John W. Littlefield
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Metabolic Disorders ◽  
Skin Fibroblasts ◽  
Cultured Skin

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.

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