Reactivity Differences of Combined and Free Amino Acids: Quantifying the Relationship between Three-Dimensional Protein Structure and Singlet Oxygen Reaction Rates

2013 ◽  
Vol 47 (24) ◽  
pp. 14215-14223 ◽  
Author(s):  
Rachel A. Lundeen ◽  
Kristopher McNeill
Keyword(s):  
Amino Acids ◽  
Protein Structure ◽  
Singlet Oxygen ◽  
Free Amino Acids ◽  
Free Amino ◽  
Three Dimensional ◽  
Reaction Rates ◽  
Singlet Oxygen Reaction ◽  
The Relationship ◽  
Oxygen Reaction

Study of the relationship between free amino acids and cataract in human lenses

1984 ◽  
Vol 38 (2) ◽  
pp. 177-179 ◽  
Author(s):  
B.S. Chauhan ◽  
N.C. Desai ◽  
Ramesh Bhatnagar ◽  
S.P. Garg
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Human Lenses ◽  
The Relationship

scholarly journals The contents of free amino acids and elements in As-hyperaccumulator Pteris cretica and non-hyperaccumulator Pteris straminea during reversible senescence

2017 ◽  
Vol 63 (No. 10) ◽  
pp. 455-460 ◽  
Author(s):  
Pavlíková Daniela ◽  
Zemanová Veronika ◽  
Pavlík Milan
Keyword(s):  
Amino Acids ◽  
Principal Component Analysis ◽  
Free Amino Acids ◽  
Free Amino ◽  
Time Course ◽  
Principal Component ◽  
Pteris Cretica ◽  
Stress Metabolites ◽  
The Relationship ◽  
Hyperaccumulator Plant

The objectives of this study were to analyse the relationship between the contents of elements and free amino acids (AAs) in fronds of As-hyperaccumulator Pteris cretica cv. Albo-lineata (PC) and non-hyperaccumulator Pteris straminea (PS) during reversible senescence. The time-course effect on senescence was also investigated. The two ferns were grown in a pot experiment with soil containing 16 mg As<sub>total</sub>/kg soil for 160 days. The contents of elements and AAs in both ferns and in individual sampling periods differed. The highest accumulation of elements and AAs was measured in PS fronds after 83 days; however, the accumulation of As, Ca, Cu, Fe, Mg, P and asparagin in PC fronds was highest after 160 days. The results of principal component analysis showed more rapid senescence of PS compared to PC. This was caused by changes in the relationship between the contents of elements (cofactors of metalloenzymes, stress metabolites) and AAs (transport of NH<sub>2</sub> group and stress metabolites). The hyperaccumulator plant (PC) was more resistant than the bioindicator plant (PS) to the conversion from reversible to irreversible senescence.

The Relationship of Physicochemical Properties to the Antioxidative Activity of Free Amino Acids in Fenton System

2015 ◽  
Vol 49 (7) ◽  
pp. 4245-4254 ◽  
Author(s):  
Sonja Milić ◽  
Jelena Bogdanović Pristov ◽  
Dragosav Mutavdžić ◽  
Aleksandar Savić ◽  
Mihajlo Spasić ◽  
...  
Keyword(s):  
Amino Acids ◽  
Physicochemical Properties ◽  
Free Amino Acids ◽  
Free Amino ◽  
Antioxidative Activity ◽  
Relationship Of ◽  
The Relationship ◽  
Fenton System

The relationship between water content, activity, and free amino acids inHelix pomatia L.

1975 ◽  
Vol 98 (2) ◽  
pp. 169-181 ◽  
Author(s):  
W. Wieser ◽  
M. Schuster
Keyword(s):  
Amino Acids ◽  
Water Content ◽  
Free Amino Acids ◽  
Free Amino ◽  
The Relationship

Indirect Photodegradation of Dissolved Free Amino Acids: The Contribution of Singlet Oxygen and the Differential Reactivity of DOM from Various Sources

2008 ◽  
Vol 42 (15) ◽  
pp. 5492-5498 ◽  
Author(s):  
Anne L. Boreen ◽  
Betsy L. Edhlund ◽  
James B. Cotner ◽  
Kristopher McNeill
Keyword(s):  
Amino Acids ◽  
Singlet Oxygen ◽  
Free Amino Acids ◽  
Free Amino ◽  
Differential Reactivity

scholarly journals Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach

2021 ◽  
Vol 12 ◽  
Author(s):  
Ryosuke Unno ◽  
Toshihiro Suzuki ◽  
Minenosuke Matsutani ◽  
Morio Ishikawa
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Volatile Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Spearman Correlation ◽  
Metabolite Analysis ◽  
Cheese Ripening ◽  
Integrated Omics ◽  
The Relationship

Cheese ripening is effected by various microorganisms and results in the characteristic flavors of cheese. Owing to the complexity of the microbiota involved, the relationship between microorganisms and components during ripening remains unclear. In this study, metagenomics and metabolomics were integrated to reveal these relationships in three kinds of surface mold-ripened cheeses and two kinds of bacterial smear-ripened cheeses. The microbiota is broadly divided into two groups to correspond with different cheese types. Furthermore, surface mold-ripened cheese showed similar microbiota regardless of the cheese variety, whereas bacterial smear-ripened cheese showed specific microbiota characterized by marine bacteria (MB) and halophilic and alkaliphilic lactic acid bacteria for each cheese variety. In the metabolite analysis, volatile compounds suggested differences in cheese types, although organic acids and free amino acids could not determine the cheese characteristics. On the other hand, Spearman correlation analysis revealed that the abundance of specific bacteria was related to the formation of specific organic acids, free amino acids, and volatile compounds. In particular, MB was positively correlated with esters and pyrazines, indicating their contribution to cheese quality. These methodologies and results further our understanding of microorganisms and allow us to select useful strains for cheese ripening.

Sign in / Sign up

Export Citation Format

Share Document