BRAIN FREE AMINO ACID CONCENTRATIONS AND L-GLUTAMIC ACID DECARBOXYLASE (GAD) ACTIVITY IN A PATIENT WITH VITAMIN B6 DEPENDENCY SEIZURES

1. The effects of short-term starvation and refeeding on the free amino acid concentrations of the intestinal mucosa were characterized in male subjects (n = 6), using endoscopically obtained biopsy specimens from the duodenum and from all four segments of the colon. 2. The alterations in the amino acid concentrations in response to short-term starvation were overall uniform in both duodenal and colonic mucosa as well as in plasma. Most amino acids decreased, whereas branched-chain amino acids increased. 3. In the colon, glutamic acid and glutamine decreased during the starvation period, whereas they remained unaltered in the duodenum. This was the major difference in response to short-term starvation between the amino acid concentrations in the intestinal mucosa of the duodenum and colon. 4. Refeeding for 3 days normalized the amino acid concentrations except for glutamic acid, asparagine and histidine, which remained low in the colon, and threonine, which showed an overshoot in both parts of the intestine. 5. The changes in mucosal amino acid concentrations seen in response to starvation and refeeding were uniform in the four segments of the colon. This suggests that sampling from the rectum/sigmoid colon will give representative values for the free amino acid concentrations of the entire large intestine.

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Free amino acid concentrations in cerebral cortex of guinea pigs with epileptogenic lesions

Experimental Neurology ◽

10.1016/0014-4886(62)90061-4 ◽

1962 ◽

Vol 5 (6) ◽

pp. 525-532 ◽

Cited By ~ 7

Author(s):

Yo Aelony ◽

John Logothetis ◽

Bruce Bart ◽

Frank Morrell ◽

Magdaline Bovis

Keyword(s):

Cerebral Cortex ◽

Amino Acid ◽

Free Amino Acid ◽

Guinea Pigs ◽

Free Amino ◽

Amino Acid Concentrations

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Effect of Dietary Protein Levels, Amino Acid Supplementation and Nitrogen Source upon the Plasma Free Amino Acid Concentrations in Growing Lambs

Journal of Nutrition ◽

10.1093/jn/92.3.339 ◽

1967 ◽

Vol 92 (3) ◽

pp. 339-347 ◽

Cited By ~ 19

Author(s):

G. T. Schelling ◽

F. C. Hinds ◽

E. E. Hatfield

Keyword(s):

Amino Acid ◽

Nitrogen Source ◽

Free Amino Acid ◽

Dietary Protein ◽

Free Amino ◽

Amino Acid Supplementation ◽

Acid Supplementation ◽

Protein Levels ◽

Amino Acid Concentrations

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Effect of Different Edaphic Crop Conditions on the Free Amino Acid Profile of PH-16 Dry Cacao Beans

Agronomy ◽

10.3390/agronomy11081637 ◽

2021 ◽

Vol 11 (8) ◽

pp. 1637

Author(s):

Quintino Reis de Araujo ◽

Guilherme Amorim Homem de Abreu Loureiro ◽

Cid Edson Mendonça Póvoas ◽

Douglas Steinmacher ◽

Stephane Sacramento de Almeida ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Glutamic Acid ◽

Free Amino Acid ◽

Free Amino Acids ◽

Free Amino ◽

Principal Component ◽

Amino Acid Profile ◽

Gamma Aminobutyric Acid ◽

Significant Difference

Free amino acids in cacao beans are important precursors to the aroma and flavor of chocolate. In this research, we used inferential and explanatory statistical techniques to verify the effect of different edaphic crop conditions on the free amino acid profile of PH-16 dry cacao beans. The decreasing order of free amino acids in PH-16 dry cacao beans is leucine, phenylalanine, glutamic acid, alanine, asparagine, tyrosine, gamma-aminobutyric acid, valine, isoleucine, glutamine, lysine, aspartic acid, serine, tryptophan, threonine, glycine. With the exception of lysine, no other free amino acid showed a significant difference between means of different edaphic conditions under the ANOVA F-test. The hydrophobic free amino acids provided the largest contribution to the explained variance with 58.01% of the first dimension of the principal component analysis. Glutamic acid stands out in the second dimension with 13.09%. Due to the stability of the biochemical profile of free amino acids in this clonal variety, it is recommended that cacao producers consider the genotype as the primary source of variation in the quality of cacao beans and ultimately the chocolate to be produced.

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