scholarly journals Relationships between electrolyte and amino acid compositions in sweat during exercise suggest a role for amino acids and K+ in reabsorption of Na+ and Cl- from sweat

PLoS ONE ◽  
2019 ◽  
Vol 14 (10) ◽  
pp. e0223381 ◽  
Author(s):  
Grace R. Murphy ◽  
R. Hugh Dunstan ◽  
Margaret M. Macdonald ◽  
Nattai Borges ◽  
Zoe Radford ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Compositions

scholarly journals Amino Acid Compositions of 27 Food Fishes and Their Importance in Clinical Nutrition

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Bimal Mohanty ◽  
Arabinda Mahanty ◽  
Satabdi Ganguly ◽  
T. V. Sankar ◽  
Kajal Chakraborty ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
High Performance ◽  
Crude Protein ◽  
Cold Water ◽  
Building Blocks ◽  
Crude Protein Content ◽  
Dietary Counseling ◽  
Amino Acid Compositions

Proteins and amino acids are important biomolecules which regulate key metabolic pathways and serve as precursors for synthesis of biologically important substances; moreover, amino acids are building blocks of proteins. Fish is an important dietary source of quality animal proteins and amino acids and play important role in human nutrition. In the present investigation, crude protein content and amino acid compositions of important food fishes from different habitats have been studied. Crude protein content was determined by Kjeldahl method and amino acid composition was analyzed by high performance liquid chromatography and information on 27 food fishes was generated. The analysis showed that the cold water species are rich in lysine and aspartic acid, marine fishes in leucine, small indigenous fishes in histidine, and the carps and catfishes in glutamic acid and glycine. The enriched nutrition knowledge base would enhance the utility of fish as a source of quality animal proteins and amino acids and aid in their inclusion in dietary counseling and patient guidance for specific nutritional needs.

Utilization of amino acids by Trypanosoma brucei in culture: L-threonine as a precursor for acetate

Parasitology ◽  
1975 ◽  
Vol 71 (2) ◽  
pp. 311-326 ◽  
Author(s):  
G. A. M. Cross ◽  
R. A. Klein ◽  
D. J. Linstead
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Trypanosoma Brucei ◽  
Potent Inhibitor ◽  
Culture Media ◽  
Growth Cycle ◽  
Defined Medium ◽  
Amino Acid Compositions

The amino acid compositions of several culture media have been analysed and compared. The utilization and excretion of amino acids and other metabolites have been followed during growth of Trypanosoma brucei S42 in a defined medium. All of the added L-threonine was metabolized by the cells, even when it was present at elevated concentrations. Glucose was consumed throughout the growth cycle: glutamine was consumed more rapidly than glutamic acid, which was itself used at about the same rate as proline. Threonine was cleaved to form glycine and acetate, both of which accumulated in the medium. Alanine and succinate were excreted together with a small amount of pyruvate, but these three products accounted for less than half of the glucose used. CO2 production from glucose was not measured, but insignificant amounts of CO2 were produced from threonine. Tetraethylthiuram disulphide blocked the cleavage of threonine and was a potent inhibitor of trypanosome growth.

Comparative Amino Acid Compositions of Curculigo pilosa Root and Citrullus colocynthis Fruit Bark

2019 ◽  
pp. 97-110
Author(s):  
P. M. Aja ◽  
D. C. Obasi ◽  
N. A. Obasi ◽  
E. U. Ekpono ◽  
J. N. Obasi
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acids ◽  
Citrullus Colocynthis ◽  
Amino Acid Compositions ◽  
The Third ◽  
Two Samples ◽  
Amino Acid Analyzer ◽  
Sulphur Amino Acids ◽  
Total Amino Acids

The study evaluated comparative amino acids compositions of Curculigo pilosa roots and Citrullus colocynthis fruit bark. The amino acids compositions were determined using amino acid analyzer. The results of amino acid compositions showed that eighteen amino acids were detected in both samples. Ten of the detected amino acids were essential amino acids and eight were non-essential. Glumatic acid had the highest concentration of 11.20 and 11.98 g/100g protein in Curculigo pilosa roots and Citrullus colocynthis fruits respectively. Leucine was the second highest concentrated amino acid in Curculigo pilosa roots and Citrullus colocynthis fruits with the values of 8.17 and 7.24 g/100g protein respectively. Histidine was the third highest amino acid in Curculigo pilosa roots while Citrullus colocynthis fruits had very low histidine level. The fourth highest amino was arginine in both samples. The percentage coefficient of variance (CV %) of the amino acid values were generally low with the exception of histidine with CV % value of 88.98 while rest of CV % values ranged from 0-26.92 showing the closeness of the amino acid values in the two samples to each other. Total amino acids (TAA) for Curculigo pilosa roots and Citrullus colocynthis fruits were 78.92 and 72.47 g/100g protein while the total essential amino acids (TEAAs) of Curculigo pilosa roots and Citrullus colocynthis fruits are 41.21 and 34.04 g/100g protein respectively. Percentage cysteine in (total sulphur amino acids) TSAA were 22.52 and 30.32 g/100g protein for Curculigo pilosa roots and Citrullus colocynthis fruits respectively. The results of this study indicate that Curculigo pilosa roots and Citrullus colocynthis fruits are rich in essential amino acid while their % Cysteine/TSAA values were relatively low.

scholarly journals Chemical compositions of elastins isolated from aortas and pulmonary tissues of humans of different ages

1972 ◽  
Vol 127 (1) ◽  
pp. 261-269 ◽  
Author(s):  
R. John ◽  
J. Thomas
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Cross Linking ◽  
Chemical Compositions ◽  
Amino Acid Compositions ◽  
Different Ages ◽  
Older Subjects ◽  
The Cross ◽  
Carbohydrate Contents

1. Elastins were isolated from the visceral pleuras and parenchymas of lungs of humans of different ages. 2. The elastin content of pleuras increased whereas that of parenchymas remained constant with increasing age. 3. The amino acid compositions and carbohydrate contents of elastins isolated from both pulmonary tissues changed in the same way with increasing age of the subjects. These changes were similar to those observed in elastins isolated from the aorta. 4. Similar glycoproteins were isolated from pleuras and aortas, and were more difficult to extract from the elastins of older subjects. Contamination with these glycoproteins was responsible for the changes in composition of elastin, as the age of the tissue from which it was extracted increased. 5. The amount of the cross-linking amino acids desmosine and isodesmosine was lower in elastins isolated from both aorta and pulmonary tissues of senile subjects than those from younger subjects.

scholarly journals Cooked sausage enriched with essential nutrients for the gastrointestinal diet

2021 ◽  
Vol 9 (2) ◽  
pp. 345-353
Author(s):  
Vladimir Sadovoy ◽  
Tatiana Shchedrina ◽  
Irina Trubina ◽  
Anna Morgunova ◽  
Evgenia Franko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Vitamin A ◽  
Water Soluble ◽  
Gastrointestinal Disorders ◽  
Essential Nutrients ◽  
Biological Value ◽  
Amino Acid Compositions ◽  
Medical Institutions ◽  
Essential Components

Introduction. People with gastrointestinal disorders should have a sparing diet with a balanced chemical and amino acid composition including all essential components. Based on formulations of meat products, we identified a number of essential nutritional components that could improve the diet for gastrointestinal pathologies. In this study, we aimed to develop a formulation for cooked sausage enriched with deficient essential nutrients. Study objects and methods. Our study object was cooked sausage. First, we analyzed the diet for people with gastrointestinal disorders. Then, we formulated a meat-based product (cooked sausage), determined its chemical and amino acid compositions, as well as vitamin and mineral contents, and assessed the balance of amino acids. Finally, we evaluated the biological value and safety of the formulated sausage on laboratory mice. Results and discussion. The chemical and amino acid compositions of a daily gastrointestinal diet in medical institutions revealed a deficiency of some water-soluble vitamins, vitamin A, calcium, magnesium, and iron, as well as an imbalance of amino acids. To replenish the deficiency, we formulated a meat-based product composed of trimmed beef and pork, beef liver, egg mix, food gelatin, chitosan succinate, rice flour, and soy fortifier. The product was classified as a meat and cereal cooked sausage of grade B, in which most amino acids were used for anabolic purposes. Its daily portion of 100 g eliminated the deficiency of potassium and iron, almost completely replenished magnesium, calcium, and vitamin A, as well as reduced the deficiency of dietary fiber by 4.8 g. The cytological studies of the blood of laboratory animals, whose basic diet contained the formulated sausage, proved its high biological value and safety. Conclusion. We found that the formulated meat and cereal sausage can be included in the diet for patients with gastrointestinal diseases and used in medical institutions to eliminate the deficiency of essential nutrients.

scholarly journals Amino acid composition of enzymatically hydrolysed potato protein preparations

2014 ◽  
Vol 32 (No. 3) ◽  
pp. 265-272 ◽  
Author(s):  
A. Pęksa ◽  
J. Miedzianka
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Enzymatic Hydrolysis ◽  
Calcium Chloride ◽  
Hydrolytic Enzymes ◽  
Calcium Lactate ◽  
Potato Protein ◽  
Protein Preparation ◽  
Amino Acid Compositions ◽  
Thermal Coagulation

We determine the effects of the technology of obtaining potato protein preparation and of different variants of enzymatic hydrolysis on the chemical and amino acid compositions of the hydrolysates obtained. Potato protein concentrates obtained through their thermal coagulation in potato juice with calcium chloride, calcium lactate or without salt addition were subjected to enzymatic hydrolysis using two commercial hydrolytic enzymes: endopeptidase (Alcalase) and exopeptidase (Flavourzyme). Chemical (contents of ash, total and coagulable protein) and amino acid compositions of the hydrolysates obtained were determined. On the ground of the findings it was stated that the type of potato protein preparation used and conditions of enzymatic modification influenced on the properties of the hydrolysates obtained. Preparations obtained during the study were characterised by similar chemical and amino acid compositions, whereas the preparation obtained through thermal coagulation with the use of calcium lactate contained insignificantly more protein and essential amino acids. The least liable to enzymatic hydrolysis was the preparation obtained by using calcium chloride, particularly when only endopeptidase was used. The application of endopeptidase enzyme enabled to obtain 60% of proteolysis efficiency and the addition of the second enzyme (exopeptidase) to the protein solution insignificantly increased the proteolysis efficiency (to ca 70%), mainly when the preparation coagulated with the use of calcium chloride was hydrolysed. Proteolysis of the protein preparations obtained with the use of two enzymes was more favourable, particularly due to the quantity of free amino acids in and amino acids composition of the hydrolysates. 

CHEMICAL COMPOSITION AND PROTEIN CHARACTERISTICS OF LENTILS

1976 ◽  
Vol 56 (4) ◽  
pp. 787-794 ◽  
Author(s):  
R. S. BHATTY ◽  
A. E. SLINKARD ◽  
F. W. SOSULSKI
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Quality ◽  
Protein Solubility ◽  
Nonprotein Nitrogen ◽  
Total Carbohydrate ◽  
Amino Acid Compositions ◽  
Chemical Score ◽  
Gross Energy

Chemical and amino acid compositions, protein solubility (Osborn classification), and in vitro protein quality of six genotypes of lentils (Lens culinaris Medik.) were determined. Lentils contained an average of 28.6% protein, 3.1% ash, 4.4% fiber, 0.7% ether extract, 63.1% total carbohydrate (nitrogen-free extract), 44.3% starch and 4,186 kcal/kg of gross energy. Lentil starch contained 36.1% amylose. About one-half (47.1%) of the lentil proteins were soluble in 1.0 M sodium chloride, 3.8% soluble in water, 3.1% soluble in 70% ethanol, and 14.9% soluble in dilute hydrochloric acid. Only 24.0% of the lentil proteins were not solubilized by these solvents. The lentils contained 6.8% of the meal nitrogen as nonprotein nitrogen. The amino acid compositions of the six lentil genotypes were similar. The major amino acids were glutamic acid, aspartic acid, arginine, leucine and lysine; the minor amino acids were methionine, cystine and tryptophan. Because of the lower concentrations of the latter amino acids, lentil proteins gave a chemical score of 35, a protein score of 46, and an essential amino acid index of 63, relative to egg protein.

Isolation of tremerogens A-9291-I and A-9291-II, novel sex hormones of Tremella brasiliensis

1983 ◽  
Vol 61 (7) ◽  
pp. 796-801 ◽  
Author(s):  
Yoshihiro Ishibashi ◽  
Youji Sakagami ◽  
Akira Isogai ◽  
Akinori Suzuki ◽  
Robert J. Bandoni
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Aspartic Acid ◽  
Sex Hormones ◽  
Culture Filtrate ◽  
Tube Formation ◽  
Amino Acid Compositions ◽  
Terminal Amino ◽  
Similar Amino Acid

Two hormones, tremerogens A-9291-I and A-9291-II, that induce conjugation tube formation in a-type cells of Tremella brasiliensis were isolated from the culture filtrate of A-type cells. Both hormones are peptides and they have similar amino acid compositions. The N-terminal amino acids of these peptides are aspartic acid or asparagine.

Sign in / Sign up

Export Citation Format

Share Document