scholarly journals Salivary Factors that Maintain the Normal Oral Commensal Microflora

2020 ◽  
Vol 99 (6) ◽  
pp. 644-649 ◽  
Author(s):  
G.H. Carpenter
Keyword(s):  
Amino Acids ◽  
Protein Degradation ◽  
Salivary Glands ◽  
Free Amino Acids ◽  
Free Amino ◽  
Salivary Protein ◽  
The Body ◽  
Oral Microbiome ◽  
Normal Flora ◽  
Normal Microflora

The oral microbiome is one of the most stable ecosystems in the body and yet the reasons for this are still unclear. As well as being stable, it is also highly diverse which can be ascribed to the variety of niches available in the mouth. Previous studies have focused on the microflora in disease—either caries or periodontitis—and only recently have they considered factors that maintain the normal microflora. This has led to the perception that the microflora proliferate in nutrient-rich periods during oral processing of foods and drinks and starves in between times. In this review, evidence is presented which shows that the normal flora are maintained on a diet of salivary factors including urea, lactate, and salivary protein degradation. These factors are actively secreted by salivary glands which suggests these factors are important in maintaining normal commensals in the mouth. In addition, the immobilization of SIgA in the mucosal pellicle indicates a mechanism to retain certain bacteria that does not rely on the bacterial-centric mechanisms such as adhesins. By examining the salivary metabolome, it is clear that protein degradation is a key nutrient and the availability of free amino acids increases resistance to environmental stresses.

Free Amino-acids in Human Sweat from Different Parts of the Body

Nature ◽  
1967 ◽  
Vol 215 (5099) ◽  
pp. 416-417 ◽  
Author(s):  
B. HADORN ◽  
F. HANIMANN ◽  
P. ANDERS ◽  
H.-CH. CURTIUS ◽  
R. HALVERSON
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
The Body ◽  
Human Sweat ◽  
Different Parts

scholarly journals Seed reserve composition and mobilization during germination and initial seedling development of Euphorbia heterophylla

2000 ◽  
Vol 12 (3) ◽  
pp. 226-245 ◽  
Author(s):  
CECILIA N.K. SUDA ◽  
JARBAS F. GIORGINI
Keyword(s):  
Amino Acids ◽  
Protein Degradation ◽  
Free Amino Acids ◽  
Free Amino ◽  
Soluble Sugars ◽  
Dry Mass ◽  
Seedling Development ◽  
Seed Composition ◽  
Rapid Transfer ◽  
Albumin Depletion

Seed composition and reserve mobilization were investigated in wild poinsettia (Euphorbia heterophylla L.). Lipids, around 60% of seed dry mass, are the major reserve. Proteins, including albumins (49%), salt insoluble globulins (30%), salt-soluble globulins (21%) and prolamins (0.3%), comprise about a quarter of seed dry mass. Soluble sugars comprise about 3.6% of seed dry mass, sucrose being the predominant sugar. Starch was not detected in the endosperm of E. heterophylla. Lipid depletion starts after initial imbibition, and is completed between 72 and 96 hours. Protein fractions exhibit different degradation patterns, salt-soluble globulins being continuously degraded after the start of imbibition whereas salt insoluble fractions are degraded between 36 and 72 hours, and albumins between 60 and 84 hours. Globulin depletion is accompanied by an increase in free amino acids in the endosperm whereas intense albumin depletion is not. This result suggests that during albumin depletion there is a rapid transfer of amino acids to the growing embryo. Histochemical studies indicated that light accelerates protein degradation in the micropylar area of the seed. Soluble sugars increase in the embryo with no concomitant decrease in the endosperm, suggesting that sugars are mostly originated from the catabolism of lipids.

Water Relations in an Insect, Thermobia Domestica

1973 ◽  
Vol 58 (2) ◽  
pp. 385-400
Author(s):  
A. Y. K. OKASHA
Keyword(s):  
Amino Acids ◽  
Water Relations ◽  
Free Amino Acids ◽  
Free Amino ◽  
The Body ◽  
Thermobia Domestica ◽  
Moulting Cycle

1. The concentrations of Na+ and K+ in the haemolymph remain relatively constant during the moulting cycle. 2. Desiccation, desiccation followed by rehydration and starvation exert little or no effect on the concentrations of Na+ and K+ in the haemolymph. 3. The volume of haemolymph decreases during desiccation and increases after rehydration. 4. More Na+ is voided in the excreta during desiccation. 5. Repeated desiccation and rehydration causes the loss of both Na+ and K+ from the body. 6. The effects of desiccation and rehydration on the concentrations of chlorides and free amino acids in the haemolymph are described.

scholarly journals Free Amino Acids in the Body Fiuids in Leukemias

1952 ◽  
Vol 41 (1) ◽  
pp. 7-14
Author(s):  
Ichiro Ishihara ◽  
Yutaka Minamikawa ◽  
Yoshitaka Komori
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
The Body

Kinetics of l-[1-13C]leucine when ingested with free amino acids, unlabeled or intrinsically labeled casein

2000 ◽  
Vol 278 (6) ◽  
pp. E1000-E1009 ◽  
Author(s):  
Cornelia C. Metges ◽  
Antoine E. El-Khoury ◽  
Ambalini B. Selvaraj ◽  
Rita H. Tsay ◽  
Alan Atkinson ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
The Body ◽  
Metabolic Fate ◽  
Fed State ◽  
Amino Acid Requirements ◽  
Balance Technique ◽  
Condition C ◽  
Kinetics Of

In two groups of five adults, each adapted to two different dietary regimens for 6 days, the metabolic fate of dietary [1-13C]leucine was examined when ingested either together with a mixture of free amino acids simulating casein (extrinsically labeled; condition A), along with the intact casein (extrinsically labeled; condition B), or bound to casein (intrinsically labeled; condition C). Fed state leucine oxidation (Ox), nonoxidative leucine disposal (NOLD), protein breakdown, and splanchnic uptake have been compared using an 8-h oral [1-13C]leucine and intravenous [2H3]leucine tracer protocol while giving eight equal hourly mixed meals. Lower leucine Ox, increased NOLD, and net protein synthesis were found with condition Ccompared with condition A (19.3 vs. 24.9; 77 vs. 55.8; 18.9 vs. 12.3 μmol ⋅ kg−1 ⋅ 30 min−1; P < 0.05). Ox and NOLD did not differ between conditions B and C. Splanchnic leucine uptake calculated from [1-13C]- and [2H3]leucine plasma enrichments was between 24 and 35%. These findings indicate that the form in which leucine is consumed affects its immediate metabolic fate and retention by the body; the implications of these findings for the tracer balance technique and estimation of amino acid requirements are discussed.

scholarly journals Enzymatic Reaction-Related Protein Degradation and Proteinaceous Amino Acid Metabolism during the Black Tea (Camellia sinensis) Manufacturing Process

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 66 ◽  
Author(s):  
Yiyong Chen ◽  
Lanting Zeng ◽  
Yinyin Liao ◽  
Jianlong Li ◽  
Bo Zhou ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Degradation ◽  
Manufacturing Process ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Metabolism ◽  
Acid Metabolism ◽  
Black Tea

Amino acids contribute to the nutritional value and quality of black tea. Fermentation is the most important stage of the black tea manufacturing process. In this study, we investigated protein degradation and proteinaceous amino acid metabolism associated with enzymatic reactions during fermentation in the black tea manufacturing process. The results showed that the concentrations of both protein and free amino acids decreased during fermentation. We also confirmed that proteins were broken down into free amino acids by artificially synthesized dipeptide benzyloxycarbonyl glutamyl-tyrosine (Z-Glu-Tyr). Metabolites of the amino acid metabolic pathway increased significantly during fermentation. Furthermore, we confirmed that free amino acids were degraded to volatile compounds in a tracer experiment with the isotope precursor. These results provide information that will help black tea manufacturers improve the quality of black tea.

scholarly journals Microbiological Determination of Free Amino-Acids in the Body Fluid of the Silkworm Larva (Bombyx mori)

Nature ◽  
1955 ◽  
Vol 175 (4467) ◽  
pp. 1041-1041 ◽  
Author(s):  
T. FUKUDA ◽  
J. KIRIMURA ◽  
M. MATUDA ◽  
T. SUZUKI
Keyword(s):  
Amino Acids ◽  
Bombyx Mori ◽  
Free Amino Acids ◽  
Free Amino ◽  
Body Fluid ◽  
The Body ◽  
Silkworm Larva

scholarly journals Comprehensive Phenolic and Free Amino Acid Analysis of Rosemary Infusions: Influence on the Antioxidant Potential

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 500
Author(s):  
Juliana A. Barreto Peixoto ◽  
Gerardo Álvarez-Rivera ◽  
Rita C. Alves ◽  
Anabela S. G. Costa ◽  
Susana Machado ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Positive Impact ◽  
Amino Acid Profile ◽  
The Body ◽  
Antioxidant Potential ◽  
Antioxidant Power

The phenolics profile, free amino acids composition, and antioxidant potential of rosemary infusions were studied. Forty-four compounds belonging to nine different groups (hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, flavanones, flavones, phenolic diterpenes, hydroxybenzaldehydes, coumarins, and pyranochromanones) were identified by UHPLC-ESI-Q-TOF-MS. Of these, seven were firstly described in rosemary infusions: a rosmanol derivative, two dihydroxycoumarin hexosides, a hydroxybenzaldehyde, a dihydroxybenzoic acid hexoside, coumaric acid hexoside, and isocalolongic acid. The free amino acid profile of the beverages was also reported by the first time with seven amino acids found (asparagine, threonine, alanine, tyrosine, phenylalanine, isoleucine, and proline). Furthermore, DPPH• scavenging ability, Ferric Reducing Antioxidant Power and Oxygen Radical Absorbance Capacity, as well as total phenolics and flavonoids contents, were assessed. Overall, rosemary infusions showed to be a very good source of antioxidants. A 200 mL cup of this infusion contributes to the ingestion of ~30 mg of phenolic compounds and about 0.5–1.1 μg of free amino acids. This type of beverages may present a positive impact on the maintenance of the body antioxidant status and contribute to the prevention of oxidative stress related diseases.

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