scholarly journals The contents of free amino acids and elements in As-hyperaccumulator Pteris cretica and non-hyperaccumulator Pteris straminea during reversible senescence

2017 ◽  
Vol 63 (No. 10) ◽  
pp. 455-460 ◽  
Author(s):  
Pavlíková Daniela ◽  
Zemanová Veronika ◽  
Pavlík Milan
Keyword(s):  
Amino Acids ◽  
Principal Component Analysis ◽  
Free Amino Acids ◽  
Free Amino ◽  
Time Course ◽  
Principal Component ◽  
Pteris Cretica ◽  
Stress Metabolites ◽  
The Relationship ◽  
Hyperaccumulator Plant

The objectives of this study were to analyse the relationship between the contents of elements and free amino acids (AAs) in fronds of As-hyperaccumulator Pteris cretica cv. Albo-lineata (PC) and non-hyperaccumulator Pteris straminea (PS) during reversible senescence. The time-course effect on senescence was also investigated. The two ferns were grown in a pot experiment with soil containing 16 mg As<sub>total</sub>/kg soil for 160 days. The contents of elements and AAs in both ferns and in individual sampling periods differed. The highest accumulation of elements and AAs was measured in PS fronds after 83 days; however, the accumulation of As, Ca, Cu, Fe, Mg, P and asparagin in PC fronds was highest after 160 days. The results of principal component analysis showed more rapid senescence of PS compared to PC. This was caused by changes in the relationship between the contents of elements (cofactors of metalloenzymes, stress metabolites) and AAs (transport of NH<sub>2</sub> group and stress metabolites). The hyperaccumulator plant (PC) was more resistant than the bioindicator plant (PS) to the conversion from reversible to irreversible senescence.

scholarly journals Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 251 ◽  
Author(s):  
Young-Hwa Hwang ◽  
Ishamri Ismail ◽  
Seon-Tea Joo
Keyword(s):  
Amino Acids ◽  
Principal Component Analysis ◽  
Food Processing ◽  
Free Amino Acids ◽  
Free Amino ◽  
Electronic Tongue ◽  
Principal Component ◽  
Chemical Analyses ◽  
Umami Taste ◽  
Sous Vide

Behaviour of umami compounds that are associated with non-volatile compounds on slow cooking regimes remains less explored. This study aims to assess the ability of the electronic tongue system on the umami taste from sous-vide beef semitendinosus. The identification was based on the taste-enhancing synergism between umami compounds 5’-nucleotides (IMP, GMP, AMP, inosine, and hypoxanthine) and free amino acids (glutamic and aspartic acid) using the estimation of equivalent umami concentration (EUC) and electronic tongue system. Sous-vide cooked at 60 and 70 °C for 6 and 12 h and cooked using the conventional method at 70 °C for 30 min (as control) were compared. The temperature had a significant effect on 5’-nucleotides, but aspartic and glutamic acid were not influenced by any treatments applied. Sous-vide cooked at 60 °C tended to have higher inosine and hypoxanthine. Meanwhile, desirable 5’-nucleotides IMP, AMP, and GMP were more intensified at the temperature of 70 °C. The principal component analysis predicted a good correlation between EUC and the electronic tongue, with sous-vide at 70 °C for 12 h presenting the most umami. Therefore, the electronic tongue system is a useful tool in food processing, particularly in determining complex sensory properties such as umami, which cannot be evaluated objectively.

Study of the relationship between free amino acids and cataract in human lenses

1984 ◽  
Vol 38 (2) ◽  
pp. 177-179 ◽  
Author(s):  
B.S. Chauhan ◽  
N.C. Desai ◽  
Ramesh Bhatnagar ◽  
S.P. Garg
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Human Lenses ◽  
The Relationship

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

Agronomy ◽  
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.

Effects of various conditions on the movement of carbon atoms derived from glucose into and out of protein in rat brain

1970 ◽  
Vol 48 (3) ◽  
pp. 236-243 ◽  
Author(s):  
Y. Yoshino ◽  
K. A. C. Elliott
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Time Course ◽  
Insulin Treatment ◽  
Scintillation Counter ◽  
Brain Regions ◽  
Automatic Amino Acid Analyzer ◽  
Radioactive Carbon ◽  
Amino Acid Analyzer

The time course of entry of radioactive carbon from intravenously administered [U-14C]-glucose into protein in five brain regions in rats was studied using an automatic amino acid analyzer coupled, through a flow cell, with a scintillation counter. Radioactivity appeared in protein-bound alanine and in glutamic and aspartic acids and, more slowly and to a much lesser extent, in serine, proline, and glycine; none was detected in any other bound amino acids. There appear to be two main groups of proteins, one of which turns over more slowly than the other. In pentobarbital narcosis, radioactivity in protein-bound alanine increased but no other changes were obvious. In convulsions induced by pentylenetetrazol or picrotoxin, and during hypoxia, the entry of radioactive carbon into protein-bound alanine, glutamic acid, and aspartic acid decreased. At 24 h after the injection of radioactive glucose, radioactivity in free amino acids had almost completely disappeared in normal animals though protein remained radioactive. Pentobarbital narcosis did not affect this situation. Radioactivity was released from protein into free amino acids during hypoxia, during convulsions induced by pentylenetetrazol, picrotoxin, or oxygen at high pressure, and after insulin treatment. Evidence was obtained that free alanine occurs in more than one pool.

scholarly journals Plasma Free Amino Acids and Risk of Cardiovascular Disease in Chinese Patients With Type 2 Diabetes

2021 ◽  
Vol 11 ◽  
Author(s):  
Tie Li ◽  
Hui-Huan Luo ◽  
Xiao-Fei Feng ◽  
Yu Bai ◽  
Zhong-Ze Fang ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Cardiovascular Disease ◽  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Principal Component ◽  
Chinese Patients ◽  
Cvd Risk ◽  
Plasma Free Amino Acids

ObjectivesThis study aimed to explore associations between plasma free amino acids (PFAA) and risk of cardiovascular disease (CVD) in Chinese with Type 2 diabetes (T2D).MethodsWe retrieved 741 inpatients with T2D consecutively from tertiary hospital. Twenty-three PFAA were measured. CVD was defined as having coronary heart disease (CHD) or stroke. Principal component analysis was used to extract factors of PFAA. Factors and their components were introduced into binary logistic regressions as continuous and tertiles to obtain OR (odds ratio) and 95% confidence interval (CI) for CVD (or its components) risk.ResultsOf 741 inpatients, 282 (38.1%) had CVD (CHD alone: 122, stroke alone: 109, both: 51). Five factors were extracted, accounting for 65% of the total variance. Factor 3 composed of glutamate and tryptophan was associated with increased CVD risk (ORs, 95%CI of top vs. bottom tertiles: 1.60, 1.02–2.50 for CVD; 2.19, 1.17–4.07 for stroke, 1.51, 0.83–2.73 for CHD); the ORs (top vs. bottom tertiles) of glutamate were 2.62 (95%CI, 1.18–5.84) for stroke and 1.44 (0.80–2.61) for CHD; the ORs (top vs. bottom tertiles) of tryptophan were 1.50 (0.81–2.75) for stroke and 1.07 (0.58–1.97) for CHD. Comparable results were observed according to important confounders (all P for interaction &gt;0.05).ConclusionsElevated factor 3 composed of glutamate and tryptophan was associated with increased CVD, especially stroke in T2D in China.

scholarly journals Quantification of non-protein nitrogen components of infant formulae and follow-up milks: comparison with cows' and human milk

2003 ◽  
Vol 90 (1) ◽  
pp. 127-133 ◽  
Author(s):  
I. M. P. L. V. O. Ferreira
Keyword(s):  
Amino Acids ◽  
Human Milk ◽  
Free Amino Acids ◽  
Free Amino ◽  
Orotic Acid ◽  
Statistical Treatment ◽  
Principal Component ◽  
Protein Nitrogen ◽  
Infant Formulae

The composition of fourteen infant formulae and six follow-up milks with regard to their free amino acids (including taurine), free nucleotides, orotic acid, and free and total L-carnitine content was studied. The levels found were compared with the limits established in European legislation and with the composition of human and cows' milk samples. HPLC methodologies, optimized and validated for the matrices under study, were used, except for free and total L-carnitine contents that were quantified using a flow-injection manifold, also optimized and validated for the matrices under study. Global statistical treatment of the results by cluster analysis indicated similarities between the contents of the N compounds under study of infant formulae, follow-up milks and cows' milk and differences with regard to human milk composition. The principal component analysis showed that 60·2% of the variation in data was due to the first principal component, and the second component represented 23·8% of the total information. Nucleotide profiles, orotic acid, and free and total L-carnitine contents explain the main differences observed between human milk and the other milks studied (cows' milk, infant formulae and follow-up milks). Cows' milk is distinguished from infant formulae and follow-up milks mainly owing to the different uric acid contents and free amino acids profiles.

Sign in / Sign up

Export Citation Format

Share Document