The Initiation and Control of Free Amino Acid Regulation of Cell Volume in Salinity-Stressed Marine Bivalves

1973 ◽  
Vol 59 (2) ◽  
pp. 435-446
Author(s):  
SIDNEY K. PIERCE ◽  
MICHAEL J. GREENBERG
Keyword(s):  
Amino Acid ◽  
Osmotic Pressure ◽  
Free Amino Acid ◽  
Free Amino ◽  
Time Course ◽  
Membrane Surface ◽  
Blocking Agent ◽  
Ion Concentration ◽  
Amino Acid Efflux ◽  
And Control

1. Molluscan cells maintain constant volume in decreasing salinities by releasing intracellular free amino acids as osmotic solute. 2. During a salinity decrease both osmotic pressure and ion concentrations decline simultaneously. Either condition might initiate the amino acid release. 3. Under constant osmotic conditions a decrease in Na+, K+ or Cl- concentration in the medium surrounding the isolated bivalve heart, did not result in an amino acid efflux. 4. On the other hand, removal of Ca2+ and Mg2+ resulted in a vigorous amino acid efflux which continued until the divalent ion concentration was restored. 5. The hypo-osmotically induced amino acid efflux could be partially blocked by raising the external divalent ion concentration. Similarly, lanthanum proved to be an effective blocking agent, both in low osmotic pressures and in Ca2+- and Mg2+-free SW. 6. These results show that salinity-induced free amino acid regulation is initiated by a decrease in external osmotic pressure. The time course of the efflux is dependent on external divalent ion concentration. 7. Finally, the site of divalent ion action is at the external membrane surface. 8. A hypothetical membrane model is proposed.

Decrease in plasma tryptophan after a tryptophan-free amino acid solution. A comparison between cirrhotic and control subjects

Life Sciences ◽  
1991 ◽  
Vol 48 (5) ◽  
pp. 409-418 ◽  
Author(s):  
E.A. Moja ◽  
E. Rocchi ◽  
F. Benedetti ◽  
F. Paolillo ◽  
G. Casalgrandi ◽  
...  
Keyword(s):  
Amino Acid ◽  
Acid Solution ◽  
Free Amino Acid ◽  
Free Amino ◽  
Amino Acid Solution ◽  
Plasma Tryptophan ◽  
Control Subjects ◽  
And Control

Some effects of Mermis nigrescens on the hemolymph of Schistocerca gregaria

1978 ◽  
Vol 56 (2) ◽  
pp. 339-347 ◽  
Author(s):  
T. A. Rutherford ◽  
J. M. Webster
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Schistocerca Gregaria ◽  
Infection Period ◽  
Glucose Levels ◽  
Lipid Fatty Acid ◽  
Significant Difference ◽  
And Control

The sugar, free amino acid, and lipid fatty acid components of the hemolymph of adult Schistocerca gregaria parasitized by the larvae of the entomophilic nematode Mermis nigrescens were examined at intervals during the 4-week infection period. Glucose levels remained low, relative to trehalose, and at no time during the infection was there a significant difference in the glucose concentrations of controls and parasitized locusts. Trehalose was maintained at high levels (75–80 mM) in controls but fell to less than 25 mM between 7 and 10 days after parasitization and continued at a low level until day 17, when it began to rise in the parasitized group. Total free amino acid levels doubled in the parasitized group by day 21. By day 7 the concentration of methionine doubled, by day 14 both methionine and ornithine were at high levels, and by day 21, 13 of the 21 ninhydrin-positive substances were different from controls. There was no significant difference in the relative lipid fatty acid composition at day 14 between parasitized and control locusts.It is suggested that the nematode modifies its host's metabolism to favour production of small molecules such as glucose and amino acids from carbohydrate and protein reserves and it is also suggested that the host cell's ability to sequester nutrients is impaired during parasitism.

The Influence of Sex and Size on the Osmotic Pressure, the Chloride and the Free Amino Acids of the Blood of the Freshwater Field Crab, Paratelphusa Sp. and the Freshwater Mussel, Lamellidens Marginalis

1961 ◽  
Vol 38 (1) ◽  
pp. 35-41
Author(s):  
B. PADMANABHANAIDU ◽  
R. RAMAMURTHY
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Osmotic Pressure ◽  
Free Amino Acid ◽  
Acid Content ◽  
Free Amino ◽  
Size Range ◽  
Amino Acid Content ◽  
Freshwater Mussel ◽  
Free Amino Acid Content

1. The influence of sex and body size on the osmotic pressure, chloride and free amino acids in the blood of the freshwater field crab, Paratelphusa sp., and the freshwater mussel, Lamellidens marginalis, were investigated. 2. In the crab the osmotic pressure increased in both the sexes to a maximum at about 40 g. in males and at 35 g. in females and then fell with further increase in weight. Throughout the whole size range the males tended to have a higher osmotic pressure. 3. Blood chloride in the crab also increased with weight in both the sexes to a maximum at about 40 g. in males and 35 g. in females and then steadily decreased as the weight increased. In the positive slope of the regression line the females have a higher blood chloride, but in the negative slope of the curve the males have higher blood chloride. 4. The free amino acid content of the blood reached a maximum at about 32 g. in males and 35 g. in females and then gradually decreased as the weight increased. Over the whole size range the males tended to have higher free amino acid content than the females. 5. In the freshwater mussel both chloride and free amino acid content of the blood showed a small but steady increase with increasing weight. This is also reflected in a significant increase in the blood osmotic pressure with increase in body weight.

scholarly journals An attenuated rate of leg muscle protein depletion and leg free amino acid efflux over time is seen in ICU long-stayers

Critical Care ◽  
2018 ◽  
Vol 22 (1) ◽  
Author(s):  
Lena Gamrin-Gripenberg ◽  
Martin Sundström-Rehal ◽  
Daniel Olsson ◽  
Jonathan Grip ◽  
Jan Wernerman ◽  
...  
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Muscle Protein ◽  
Protein Depletion ◽  
Leg Muscle ◽  
Amino Acid Efflux ◽  
Over Time

scholarly journals EFFECT OF WHEY ON THE QUANTITATIVE CHANGE IN RESERVE FOOD OF THE GERMINATING SEEDS

2020 ◽  
pp. 71-73
Author(s):  
Prabha Kiran
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Soluble Sugars ◽  
Soluble Carbohydrates ◽  
Total Free Amino Acid ◽  
Total Soluble Sugars ◽  
Percent Protein ◽  
And Control ◽  
Germinating Seeds

The percent starch in the germinating paddy seed was found gradually less faster due to treatment with whey than the control. Percent protein from germinating lentil seed was found to be gradually reduced with faster rate due to treatment with whey than the control. There appeared increase in soluble sugars in the endosperm of paddy during germination both in treated and control seeds. Also it was found that there is increase in total free amino acid in the cotyledons of lentils due to the treatment of whey. The decline in the amount of total soluble sugars in the endosperm of paddy after 3rd day of germination and in the cotyledon of lentil after 2nd day points out that soluble carbohydrates are more rapidly transferred to the embryo in lentil than to the paddy. Also decline in the amount of total free amino acid was observed in the endosperm of paddy after 3rd day while same on the 3rd day in lentil indicates the speed of the transfers of amino acid to the growing embryo. The unequal or varying speed might be due to the nature of seed as they belong to two unrelated group of plants.

scholarly journals Time Course of Changes of Plasma-free Amino Acid Concentration Following Dietary Changes in Laying Hens.

1992 ◽  
Vol 29 (1) ◽  
pp. 14-22
Author(s):  
Koji TOTSUKA ◽  
Kyoko TATSUMI ◽  
Kazuyuki KOIDE ◽  
Emiko WATANABE ◽  
Masaaki TOYOMIZU ◽  
...  
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Acid Concentration ◽  
Free Amino ◽  
Time Course ◽  
Laying Hens ◽  
Amino Acid Concentration ◽  
Dietary Changes

The effect of steaming on the free amino acid contents and antioxidant activity of ginseng

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
EJ Cho ◽  
XL Piao ◽  
MH Jang ◽  
SY Park ◽  
SW Kwon ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Amino Acid Contents
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