EXTRACELLULAR ORGANIC NITROGEN IN USTILAGO MAYDIS FERMENTATION BROTHS

1956 ◽  
Vol 34 (6) ◽  
pp. 1195-1198 ◽  
Author(s):  
Eugene L. Dulaney ◽  
E. Bilinski ◽  
W. B. McConnell
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Organic Nitrogen ◽  
Ustilago Maydis ◽  
Ammonia Nitrogen ◽  
Small Peptides ◽  
Lysine Concentration ◽  
High Level ◽  
Fermentation Broths

Free amino acids and small peptides make up most of the extracellular organic nitrogen in media from shaken and aerated Ustilago maydis fermentations. Of the 3.5 mgm./ml. ammonia nitrogen added, 2.9 mgm./ml. remained in the extracellular broth. This extracellular nitrogen contained 1.17 mgm./ml. of organic nitrogen and 1.74 mgm./ml. of residual ammonia nitrogen. At least 53% of extracellular organic nitrogen is in the form of free amino acids. Fifteen amino acids were estimated quantitatively in acid-hydrolyzed broth and a particularly high level of arginine (1.14 mgm./ml.) was found. The amounts of methionine and tryptophan in the broth were quite low but the lysine concentration 0.400 mgm./ml. was relatively high.

EXTRACELLULAR ORGANIC NITROGEN IN USTILAGO MAYDIS FERMENTATION BROTHS

1956 ◽  
Vol 34 (1) ◽  
pp. 1195-1198
Author(s):  
Eugene L. Dulaney ◽  
E. Bilinski ◽  
W. B. McConnell
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Organic Nitrogen ◽  
Ustilago Maydis ◽  
Ammonia Nitrogen ◽  
Small Peptides ◽  
Lysine Concentration ◽  
High Level ◽  
Fermentation Broths

Free amino acids and small peptides make up most of the extracellular organic nitrogen in media from shaken and aerated Ustilago maydis fermentations. Of the 3.5 mgm./ml. ammonia nitrogen added, 2.9 mgm./ml. remained in the extracellular broth. This extracellular nitrogen contained 1.17 mgm./ml. of organic nitrogen and 1.74 mgm./ml. of residual ammonia nitrogen. At least 53% of extracellular organic nitrogen is in the form of free amino acids. Fifteen amino acids were estimated quantitatively in acid-hydrolyzed broth and a particularly high level of arginine (1.14 mgm./ml.) was found. The amounts of methionine and tryptophan in the broth were quite low but the lysine concentration 0.400 mgm./ml. was relatively high.

Removal of Al, Fe and Mn by Pistia stratiotes L. and its stress response

2012 ◽  
Vol 7 (6) ◽  
pp. 1037-1045 ◽  
Author(s):  
Tomáš Veselý ◽  
Lukáš Trakal ◽  
Marek Neuberg ◽  
Jiřina Száková ◽  
Ondřej Drábek ◽  
...  
Keyword(s):  
Amino Acids ◽  
Tartaric Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Soil Washing ◽  
Toxic Element ◽  
Pistia Stratiotes ◽  
Washing Process ◽  
Fe And Mn ◽  
High Level

AbstractThe influence of different chelates applied in the soil primary on Al and secondary on Fe and Mn mobilization and their removal from solution was investigated. The work compared the efficiency of 10 mM tartaric acid and 3 mM EDTA in soil washing process and accumulation potential of Pistia stratiotes in rhizofiltration process. The plant response on the toxic element Al and other elements Fe and Mn was determined through the nitrogen and free amino acids content in plants. The efficiency of chelates decreased in order 10 mM tartaric acid > deionized water > 3 mM EDTA for all studied elements. P. stratiotes was able to remove up to 90% of elements during the 15 days period. Higher content of toxic element Al and potential toxic elements Fe and Mn were observed in the roots than in the leaves with the increased time. The trend of Al accumulation correlated with Fe accumulation (R2=0.89). Toxicity impact of high level of Al was observed by increased free amino acids (AA) level. Proline, histidine, glutamic acid and glycine were the most synthesised free AA in leaves. Total AA content in leaves was significantly higher under chelates addition compared to control.

ASSIMILATE DISTRIBUTION AND UTILIZATION IN MAIZE

1978 ◽  
Vol 58 (3) ◽  
pp. 719-730 ◽  
Author(s):  
N. A. FAIREY ◽  
T. B. DAYNARD
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Organic Nitrogen ◽  
Initial Rate ◽  
Nitrogen Compounds ◽  
Stem Tissue ◽  
Crop Canopy ◽  
The Third ◽  
Structural Carbohydrate

The dynamics of distribution and utilization of assimilates from three leaf positions, i.e. the ear leaf (0) and the third leaves above (+3) and below (−3) the ear leaf, in a maize canopy were determined for plants labelled with 14CO2 at 10 days after silk emergence. The initial rate of translocation of assimilates (principally sugars) from leaf blades increased with the height of the leaf in the crop canopy. However, by 21 days after labelling no differences in 14C retention among leaf positions were evident. Sugars from source leaves were gradually utilized in the synthesis of starch and residual matter (principally protein and structural carbohydrate) as they were distributed throughout the plant. Carbon incorporated by the −3 leaf was recovered in free amino acids plus amides and organic acids to a greater extent than that incorporated by the +3 or 0 leaves. Temporary storage of sugars in stem tissue was evident for all three labelled-leaf treatments; the sugars were ultimately used in the synthesis of starch, lipid plus pigment and residual matter of kernels. Some carbon incorporated by lower leaves appeared to be cycled through the root system, possibly being returned to the shoot in organic nitrogen compounds.

Contribution of rennet and starter proteases to proteolysis in Cheddar cheese

1976 ◽  
Vol 43 (1) ◽  
pp. 97-107 ◽  
Author(s):  
R. B. O'Keeffe ◽  
P. F. Fox ◽  
C. Daly
Keyword(s):  
Amino Acids ◽  
Gel Electrophoresis ◽  
Free Amino Acids ◽  
Free Amino ◽  
Gel Filtration ◽  
Cheddar Cheese ◽  
Limited Range ◽  
Peptidase Activity ◽  
Small Peptides ◽  
Micro Organisms

SummaryProteolysis in aseptic, chemically acidified (GDL) cheese and in starter cheese made under controlled bacteriological conditions (i.e. free of non-starter micro-organisms) was measured by gel electrophoresis, the formation of pH 4·6- and 12% TCA-soluble N, gel filtration and the liberation of free amino acids. The results show that rennet was mainly responsible for the level of proteolysis detected by gel electrophoresis, pH 4·6-soluble N and gel filtration i.e. large, medium and small peptides. However, rennet alone was capable of producing only a limited range of free amino acids; only methionine, histidine, glycine, serine and glutamic acid were produced at quantifiable levels (> 0·2 μmoles/g) in GDL cheese; it is suggested that free amino acids in Cheddar cheese are mainly the result of microbial peptidase activity. The levels of free amino acids in the starter cheese were considerably lower than values reported for commercial Cheddar.

scholarly journals CATABOLIC ORIGIN OF A BENCE JONES PROTEIN FRAGMENT

1968 ◽  
Vol 128 (3) ◽  
pp. 517-532 ◽  
Author(s):  
D. Cioli ◽  
C. Baglioni
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Peptide Mapping ◽  
Gel Filtration ◽  
Urinary Proteins ◽  
Small Peptides ◽  
Protein Fragment ◽  
Bence Jones Protein ◽  
Bence Jones Proteins

Gel filtration analysis of the urinary proteins of some patients with myeloma has shown the presence of "fragments" of Bence Jones proteins which correspond to the variable half of these proteins. Experiments have been carried out to establish the origin of a "fragment" observed in a patient who excreted a large amount of this protein. Labeled homologous Bence Jones protein has been injected into this and other control patients. Excretion of labeled "fragment" has been observed in all. Analysis by peptide mapping and radio-autography of this labeled "fragment" isolated from the urine showed that the invariable half of the Bence Jones protein was not excreted; it seemed thus likely that the invariable half was metabolized to small peptides and free amino acids. A labeled Bence Jones protein which was excreted without any accompanying "fragment" was injected into the patient who excreted large amounts of "fragment." No excretion of labeled "fragment" was observed. It was thus concluded that the property of being degraded to "fragment" is characteristic of some "fragile" Bence Jones proteins and is not determined by the patient. Incubation with serum or urine of the "fragile" Bence Jones protein failed to produce any "fragment." "Fragments" of Bence Jones proteins are thus most likely formed during excretion of these proteins through the kidney and are products of the catabolism of Bence Jones proteins.

Experimental Observations About Improving the Properties of Collagen Extracts for Applications in Agriculture

2018 ◽  
Vol 69 (2) ◽  
pp. 379-385 ◽  
Author(s):  
Mihaela Doina Niculescu ◽  
Carmen Gaidau ◽  
Doru Gabriel Epure ◽  
Mihai Gidea
Keyword(s):  
Amino Acids ◽  
Atmospheric Pressure ◽  
Free Amino Acids ◽  
Plant Nutrition ◽  
Free Amino ◽  
Organic Nitrogen ◽  
Molecular Weights ◽  
Collagen Hydrolysates ◽  
By Products ◽  
Plant Treatment

This study highlights the fact that some properties of collagen extracts obtained by thermo-chemical and enzymatic processes from leather by-products may be modified and corrected during concentration or filtration operations in order to achieve performance specific to applications in agriculture (seed, soil and plant treatment in various phases of vegetation), as an alternative to treatment using synthetic substances. Concentration of collagen hydrolysates at atmospheric pressure leads to polydispersions with high molecular weights favourable to structuring collagen films, that will gradually release organic nitrogen, for plant nutrition in various vegetation stages. Concentration under vacuum results in polydispersions with low molecular weights, richer in free amino acids and oligopeptides that can penetrate cell membranes. Also, filtration under vacuum using low-porosity membranes (0.45-0.80 mm) determines deagglomeration, selection and concentration of particles with sizes ranging from 1 to 10 nm and from 10 to 100 nm, characteristic to amino acids and dipeptides, into filtrates.

Sign in / Sign up

Export Citation Format

Share Document