scholarly journals STUDIES ON AMINO-ACIDS AND RELATED COMPOUNDS. IX. ELECTROLYTIC OXIDATION OF PROLINE AND γ-AMINO-BUTYRIC ACID

1936 ◽  
Vol 11 (3) ◽  
pp. 138-141
Author(s):  
Yoshitaro Takayama
Keyword(s):  
Amino Acids ◽  
Butyric Acid ◽  
Amino Butyric Acid ◽  
Electrolytic Oxidation ◽  
Related Compounds

Changes in amino acid compounds of wheat plants during ensiling and aerobic exposure: the influence of propionic acid and urea phosphate-calcium propionate

1984 ◽  
Vol 102 (3) ◽  
pp. 667-672 ◽  
Author(s):  
G. Ashbell ◽  
H. H. Theune ◽  
D. Sklan
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Propionic Acid ◽  
Butyric Acid ◽  
Total Amino Acid ◽  
Amino Butyric Acid ◽  
Urea Phosphate ◽  
Fresh Material ◽  
Calcium Propionate

SummaryChanges in distribution of amino acid nitrogen of chopped wheat plants ensiled at shooting and flowering when wilted, and at the milk and dough stages as fresh material, were determined as affected by addition of 0·8% propionic acid (PrA) or 2·2% urea phosphate-calcium propionate (UP-CaPr). Analyses were carried out after an ensiling period of 90 days and after a further aerobic exposure period (AE) of 7 days.Total amino acid (TAA) contents in the dry matter (D.M.) during the fermentation period and in the AE were stable in untreated material (UM) and treated material. Concentration of essential amino acids decreased during fermentation, this decrease being higher in the UM. The free amino acids were low in the fresh material (18·6% of TAA) but increased in the ensiled material to ca. 71 % of the TAA in the silage. In the AE this level was 63% in UM and 69% in treated material. The ammonia-N contents increased during fermentation in UM and especially in the UP-CaPr treatments, while the opposite occurred in the PrA treatments.The concentrations of and changes in 21 amino acids (AAs) are given. The highest AA concentrations recorded in the fresh material were those of arginine, lysine, glutamic acid, alanine, leucine, proline and glycine. The most marked increments in AAs as a result of fermentation were those of ornithine, γ-amino butyric acid, threonine and methionine. Marked decreases were observed in glutamine, arginine and glutamic acid. PrA increased mainly arginine, asparagine and glutamine, whereas γ-amino butyric acid decreased; UP-CaPr increased arginine, asparagine, lysine and glutamic acid (in silage only) and reduced γ-amino butyric acid and glutamine (in AE only).

γ-Amino-Butyric Acid and β-Alanine in Plant Tissues: Amino-Acids of the Apple Fruit

Nature ◽  
1950 ◽  
Vol 165 (4201) ◽  
pp. 716-717 ◽  
Author(s):  
A. C. HULME ◽  
W. ARTHINGTON
Keyword(s):  
Amino Acids ◽  
Butyric Acid ◽  
Apple Fruit ◽  
Plant Tissues ◽  
Amino Butyric Acid

Free Amino Acids in Human Tonsillar Tissue

1975 ◽  
Vol 21 (3) ◽  
pp. 414-417 ◽  
Author(s):  
Yasuyuki Doi ◽  
Akikatsu Kataura
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Butyric Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Age Groups ◽  
Isoleucine Leucine ◽  
Amino Butyric Acid ◽  
Pathological Conditions

Abstract Free amino acids in the tonsils of 20 individuals were measured column chromatographically. Those always found in readily detectable amounts included O-phosphoserine, taurine, O-phosphoethanolamine, aspartic acid, hydroxyproline, threonine, serine, glutamic acid, proline, glycine, alanine, α-amino-n-butyric acid, valine, cystine, methionine, isoleucine, leucine, tyrosine, phenylalanine, ornithine, γ-amino-butyric acid, lysine, histidine, and arginine. Results were compared for three clinical pathological groups and for four age groups. Some abnormal values may result from the pathological conditions.

Effect of nonessential amino acids on phagostimulation and maintenance of the pea aphid, Acyrthosiphon pisum

1983 ◽  
Vol 61 (10) ◽  
pp. 2224-2229 ◽  
Author(s):  
P. N. Srivastava ◽  
J. L. Auclair ◽  
U. Srivastava
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Butyric Acid ◽  
Acyrthosiphon Pisum ◽  
Prolonged Survival ◽  
Growth And Survival ◽  
Amino Butyric Acid ◽  
Sucrose Solutions ◽  
Nonessential Amino Acids

Eleven nonessential amino acids and amides, at concentrations ranging from 0.001 to 1.0% in 35% sucrose solutions, were individually tested for their role in phagostimulation, growth, and survival in Acyrthosiphon pisum (Harris). Alanine and -γ-amino butyric acid were generally phagostimulatory, whereas asparagine, aspartic acid, cysteine, cystine, glutamic acid, glycine, proline, serine, and tyrosine were generally inhibitory. Asparagine, glutamic acid, glycine, and proline supported growth and prolonged survival; aspartic acid and tyrosine increased weight but did not prolong survival, and alanine, -γ-amino butyric acid, cystine, cysteine, and serine neither promoted growth nor prolonged survival.

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