The effect of free amino acids and related compounds on the activity of plant enzymes. I. Effect of DL-threonine, L-proline, γ-aminobutyric acid, L-asparagine and L-cysteine on the activity of tryptophan synthase (4.2.1.20) in living bean leaf (Phaseolus vulgaris L.)

1971 ◽  
Vol 36 (9) ◽  
pp. 3323-3331
Author(s):  
M. Štefl ◽  
I. Trčka
Keyword(s):  
Amino Acids ◽  
Phaseolus Vulgaris ◽  
Free Amino Acids ◽  
Free Amino ◽  
Aminobutyric Acid ◽  
Tryptophan Synthase ◽  
Phaseolus Vulgaris L ◽  
Plant Enzymes ◽  
Related Compounds

Taurine-related compounds and other free amino acids in deep-sea hydrothermal vent and non-vent invertebrates

2018 ◽  
Vol 165 (12) ◽  
Author(s):  
Tomoko Koito ◽  
Syuku Saitou ◽  
Toshihiro Nagasaki ◽  
Syosei Yamagami ◽  
Toshiro Yamanaka ◽  
...  
Keyword(s):  
Amino Acids ◽  
Deep Sea ◽  
Hydrothermal Vent ◽  
Free Amino Acids ◽  
Free Amino ◽  
Related Compounds

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

FREE AMINO ACIDS AND RELATED COMPOUNDS IN FIVE REGIONS OF BIOPSIED CAT BRAIN

1972 ◽  
Vol 19 (11) ◽  
pp. 2651-2656 ◽  
Author(s):  
T. L. Perry ◽  
H. D. Sanders ◽  
Shirley Hansen ◽  
Donna Lesk ◽  
Marlene Kloster ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Cat Brain ◽  
Related Compounds

scholarly journals Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10

Fermentation ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 45 ◽  
Author(s):  
Yousuke Taoka ◽  
Miho Nakamura ◽  
Setsuko Nagai ◽  
Noriko Nagasaka ◽  
Ryusuke Tanaka ◽  
...  
Keyword(s):  
Amino Acids ◽  
Lactobacillus Plantarum ◽  
Free Amino Acids ◽  
Free Amino ◽  
Masu Salmon ◽  
Aminobutyric Acid ◽  
Microbial Fermentation ◽  
Fish Sauce ◽  
Sds Page ◽  
Total Free Amino Acids

Previously, we developed a novel production technique for giant masu salmon (GMS). This study aimed to develop a fish sauce from GMS to explore ways to efficiently utilize the salmon and to enrich the fish sauce with γ-aminobutyric acid (GABA) by microbial fermentation. The minced bodies of GMS were autolyzed by endogenous protease at 55 °C and 60 °C. During autolysis, the changes in total free amino acids and protein size was monitored by LC-MS and SDS-PAGE analysis, respectively. After 96 h, fish sauce was prepared by heating, and the amino acid composition was analyzed by LC-MS. To enrich the fish sauce with GABA, Lactobacillus plantarum strain N10 was added and incubated at 28 °C for 48 h. The total free amino acids content significantly increased for 96 h. SDS-PAGE analysis showed that major bands at 200 kDa and 48 kDa detected at 0 h gradually disappeared over time. The ratio of anserine to total amino acids in the fish sauce was approximately 36%. The concentration of GABA in the fish sauce significantly increased through the addition of strain N10. Thus, anserine-rich fish sauce could be quickly produced from GMS, and the fish sauce was enriched with GABA by microbial fermentation.

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