Aromatic Amino Acids in the Venom of the Braconid Parasitoid Apanteles kariyai

The venom gland of the braconid parasitoid, Apanteles kariyai, was morphologically observed with photomicroscope and aromatic amino acids in its venom fluid were chemically analyzed with a three-dimensional HPLC svstem-coulometric ECD. Tyrosine (TYR-4) → tyramine (TYRA) → hydroxyphenylacetic acid (HPAC-4) and tryptophan (TRP) → kynurenine (KYN) were the detected metabolic pathways. This report of venom components of a braconid wasp outlines qualitative differences between this and venom from social wasps.

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Molecular design and virtual docking of oligopeptides for binding and elimination interleukin-6 from blood plasma

Proceedings of the National Academy of Sciences of Belarus Biological Series ◽

10.29235/1029-8940-2019-64-3-350-358 ◽

2019 ◽

Vol 64 (3) ◽

pp. 350-358

Author(s):

T. V. Ryabzeva ◽

D. A. Makarevich ◽

E. M. Ermola ◽

V. P. Golubovich ◽

V. V. Kirkovskiy

Keyword(s):

Amino Acids ◽

Blood Plasma ◽

Interleukin 6 ◽

Molecular Design ◽

Three Dimensional ◽

Aromatic Amino Acids ◽

Allergic Diseases ◽

Molecular Structures ◽

Autoimmune Pathology

Binding of interleukin-6 (IL-6) is the perspective target for the anti-inflammatory therapy in many pathological conditions (sepsis, autoimmune pathology, allergic diseases). The aim of this work was to develop and study the binding IL-6 oligopeptides. To achieve the goal, were set and successfully solved the following tasks: studying three-dimensional models of molecular structures of IL-6 incombination with the R-IL-6 and gp130, prediction and virtual synthesis low molecular weight oligopeptides; evaluating the free energy of IL-6 binding for identity the most effective oligopeptide; studying the changing the concentration of IL-6 inthe model solution after contact with experimental oligopeptides. In the article presents the binding IL-6 energy of 62 peptides, designed using the PyMol. Energy was calculated in the Chimera program using the AutodockVina application. There are also presented results of in vitro experiments interacting 7 sextapeptides, 2 tetrapeptides, and 3 tripeptides with recombinant IL-6. The effectiveness of the peptides was calculated by reducing the concentration of cytokine in solution as a percentage of the initial concentration.The free binding energy has shown that the efficiency of binding increases with an increase in the total number of amino acids and, in particular, of aromatic amino acids in the oligopeptide. Correlation analysis showed that the molecular modeling method is not absolutely effective for predicting the structure of an oligopeptide, however, it can be used as one of the preliminary steps for analyzing the interaction between molecules and studying the optimal interaction points. Two oligopeptides were identified as the most promising for further synthesis as the ligands for binding and evaluating IL-6 inhuman blood plasma.

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Ruminal bioshynthesis of aromatic amino acids from arylacetic acids, glucose, shikimic acid and phenol

British Journal Of Nutrition ◽

10.1079/bjn19740044 ◽

1974 ◽

Vol 31 (3) ◽

pp. 357-365 ◽

Cited By ~ 13

Author(s):

S. Kristensen

Keyword(s):

Amino Acids ◽

Acetic Acid ◽

Phenylacetic Acid ◽

Shikimic Acid ◽

Aromatic Amino Acids ◽

Hydroxyphenylacetic Acid ◽

Arylacetic Acids ◽

First Time ◽

Indole 3 Acetic Acid

1. Ruminal metabolism of labelled phenylacetic acid, 4-hydroxyphenylacetic acid, indole-3-acetic acid, glucose, shikimic acid, phenol, and serine was studied in vitro by short-term incubation with special reference to incorporation rates into aromatic amino acids.2. Earlier reports on reductive carboxylation of phenylacetic acid and indole-3-acetic acid in the rumen were confirmed and the formation of tyrosine from 4-hydroxyphenylacetic acid was demonstrated for the first time.3. The amount of phenylalanine synthesized from phenylacetic acid was estimated to be 2 mg/1 rumen contents per 24 h, whereas the amount synthesized from glucose might be eight times as great, depending on diet.4. Shikimic acid was a poor precursor of the aromatic amino acids, presumably owing to its slow entry into rumen bacteria.5. A slow conversion of phenol into tyrosine was observed.

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Leucaena Leucocephala a Nutrition Profile

Food and Nutrition Bulletin ◽

10.1177/156482659501600307 ◽

1995 ◽

Vol 16 (3) ◽

pp. 1-16 ◽

Cited By ~ 5

Author(s):

Poonam Sethi ◽

Pushpa R. Kulkarni

Keyword(s):

Amino Acids ◽

Metabolic Pathways ◽

Leucaena Leucocephala ◽

Animal Feed ◽

Aromatic Amino Acids ◽

Protein Isolate ◽

Protein Amino Acid ◽

Chemical Treatments ◽

Rna And Protein Synthesis ◽

Micro Organisms

Leucaena leucocephala is one of the fastest-growing leguminous trees. Its foliage is used as animal feed, and its leaves and seeds are used as human food in Central America, Indonesia, and Thailand. Mimosine, the toxic, non-protein amino acid in Leucaena, causes alopecia, growth retardation, cataract, goitre, decreased fertility, and mortality in non-ruminants. The mechanism of this toxicity is complicated. Mimosine probably exerts its toxic action by blocking the metabolic pathways of aromatic amino acids and tryptophan; by chelating metals; by antagonizing the action of vitamin B6; by inhibiting DNA, RNA, and protein synthesis; by exerting adverse effects on collagen biosynthesis; and by interfering in the metabolism of some amino acids, primarily glycine. Besides mimosine, other anti-nutritional and toxic factors in L. leucocephala add to its toxicity. Heat, moisture, chemical treatments, ensiling, rotation feeding, cutting management of the plant, new hybrids, introducing micro-organisms into the rumen of ruminants that are unable to detoxify mimosine, and preparing protein isolate from Leucaena seeds have all been used to overcome mimosine toxicity.

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Production of aromatic amino acids and related compounds from p-hydroxyphenylacetic acid by rumen microorganisms in vitro

Animal Science Journal ◽

10.1046/j.1344-3941.2003.00122.x ◽

2003 ◽

Vol 74 (4) ◽

pp. 313-319 ◽

Cited By ~ 1

Author(s):

Rokibul Islam KHAN ◽

Sada ANDO ◽

Toshihiro TAKAHASHI ◽

Tetsuo MORITA ◽

Ryoji ONODERA

Keyword(s):

Amino Acids ◽

Aromatic Amino Acids ◽

Rumen Microorganisms ◽

Hydroxyphenylacetic Acid ◽

Related Compounds

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Arom atic Amino Acid and Amine Levels in the Hemolymph of Parasitized and Unparasitized Larvae of Mythimna separata

Zeitschrift für Naturforschung C ◽

10.1515/znc-1994-9-1024 ◽

1994 ◽

Vol 49 (9-10) ◽

pp. 693-695 ◽

Cited By ~ 1

Author(s):

T. Shimizu ◽

N. Takeda

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Homovanillic Acid ◽

Aromatic Amino Acids ◽

Mythimna Separata ◽

The Common ◽

Braconid Wasp ◽

Common Armyworm

Abstract The levels of aromatic amino acids and amines in the hemolymph of larvae of the common armyworm, My thimna separata, were analyzed after parasitization by the braconid wasp, Apanteles kariyai. Methyldopa, homovanillic acid, tryptophan and tyrosine remained unchanged in unparasitized and parasitized larvae. Dopamine and DOPA showed characteristic changes at pupation that were associated with the hardening and darkening of the cuticle; Dopamine in the hemolymph of unparasitized last instar larvae increased before pupation. Large increases in kynurenine and octopamine were detected in parasitized larvae. The increased level of octopamine in the hemolymph may be stress related.

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Bioactive Compounds Derived from the Yeast Metabolism of Aromatic Amino Acids during Alcoholic Fermentation

BioMed Research International ◽

10.1155/2014/898045 ◽

2014 ◽

Vol 2014 ◽

pp. 1-7 ◽

Cited By ~ 31

Author(s):

Albert Mas ◽

Jose Manuel Guillamon ◽

Maria Jesus Torija ◽

Gemma Beltran ◽

Ana B. Cerezo ◽

...

Keyword(s):

Amino Acids ◽

Nitrogen Metabolism ◽

Bioactive Compounds ◽

Metabolic Pathways ◽

Alcoholic Fermentation ◽

Aromatic Amino Acids ◽

Fermented Food ◽

Physiological Significance ◽

Yeast Metabolism ◽

Fermented Beverages

Metabolites resulting from nitrogen metabolism in yeast are currently found in some fermented beverages such as wine and beer. Their study has recently attracted the attention of researchers. Some metabolites derived from aromatic amino acids are bioactive compounds that can behave as hormones or even mimic their role in humans and may also act as regulators in yeast. Although the metabolic pathways for their formation are well known, the physiological significance is still far from being understood. The understanding of this relevance will be a key element in managing the production of these compounds under controlled conditions, to offer fermented food with specific enrichment in these compounds or even to use the yeast as nutritional complements.

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