A Significant Change in Free Amino Acids of Soybean (Glycine max L. Merr) through Ethylene Application

In this study, the changes in free amino acids of soybean leaves after ethylene application were characterized based on quantitative and metabolomic analyses. All essential and nonessential amino acids in soybean leaves were enhanced by fivefold (250 to 1284 mg/100 g) and sixfold (544 to 3478 mg/100 g), respectively, via ethylene application. In particular, it was found that asparagine is the main component, comprising approximately 41% of the total amino acids with a twenty-five fold increase (78 to 1971 mg/100 g). Moreover, arginine and branched chain amino acids (Val, Leu, and Ile) increased by about 14 and 2–5 times, respectively. The increase in free amino acid in stem was also similar to the leaves. The metabolites in treated and untreated soybean leaves were systematically identified by gas chromatography–mass spectrometry (GC-MS), and partial variance discriminant analysis (PLS-DA) scores and heat map analysis were given to understand the changes of each metabolite. The application of ethylene may provide good nutrient potential for soybean leaves.

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Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content

Foods ◽

10.3390/foods9010082 ◽

2020 ◽

Vol 9 (1) ◽

pp. 82 ◽

Cited By ~ 1

Author(s):

Ángela Alcazar Rueda ◽

José Marcos Jurado ◽

Fernando de Pablos ◽

Manuel León-Camacho

Keyword(s):

Amino Acids ◽

Gas Chromatography ◽

Free Amino Acids ◽

Free Amino ◽

Internal Standard ◽

Gas Chromatography Mass Spectrometry ◽

Isoleucine Leucine ◽

Linear Discriminant ◽

Ripening Stages ◽

Dry Cured Ham

In this paper, the differentiation of three ripening stages, postsalting, drying, and cellar, of Iberian dry-cured ham has been carried out according to their free amino acids contents. Eighteen L-amino acids, alanine, 2-aminobutanoic acid, aspartic acid, cysteine, glutamine, glycine, histidine, hydroxyproline, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tyrosine, and valine have been determined by gas chromatography with derivatization with N,O-bis(trimethylsilyl)-trifluoroacetamide. Gas chromatography–mass spectrometry was used to confirm the presence of the eighteen amino acids in the ham samples, and gas chromatography using a DB-17HT column and flame ionization detector was used for quantitative determination. Extraction with a mixture methanol-acetonitrile has been carried out, achieving recoveries in the range 52–164%. Methimazole was used as internal standard. Limits of detection ranged between 7.0 and 611.7 mg·kg−1. Free amino acids have been used as chemical descriptors to differentiate between the ripening stages. Principal component analysis and linear discriminant analysis have been used as chemometric techniques, achieving complete differentiation between the ripening stages. Alanine, tyrosine, glutamine, proline, 2-aminobutanoic acid, cysteine, and valine were the most differentiating amino acids.

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Effects of ketone bodies on amino acid metabolism in isolated rat diaphragm

Biochemical Journal ◽

10.1042/bj1540709 ◽

1976 ◽

Vol 154 (3) ◽

pp. 709-716 ◽

Cited By ~ 42

Author(s):

G Palaiologos ◽

P Felig

Keyword(s):

Amino Acids ◽

Free Amino Acids ◽

Free Amino ◽

Acid Metabolism ◽

Ketone Bodies ◽

Branched Chain Amino Acids ◽

Tissue Content ◽

Constant Rate ◽

Branched Chain ◽

Glutamine Production

1. Diaphragms from 48h-starved rats were incubated in Krebs-Ringer bicarbonate medium at 37degreesC for 30min and then transferred into new medium and incubated for 1, 2 and 3 h. 2. The amount of free amino acids found at the end of each time of incubation was larger than the amount at the beginning of incubation, indicating that in this system proteolysis is prevailing. 3. The diaphragms was releasing mainly alanine and glutamine into the incubation medium. 4. Within the periods of incubation the release and metabolism of free amino acids was proceeding at a constant rate. 5. Addition of sodium DL-3-hydroxybutyrate decreased the tissue content of several amino acids, among which were tyrosine and phenylalanine, suggesting that proteolysis was decreased by ketone bodies. 6. In the presence of glucose (10mM) and branched-chain amino acids (0.5mM), sodium DL-3-hydroxybutyrate at concentrations of 4 or 6 mM resulted in 30% decrease in tissue alanine content and a 20% decline in alanine release. Release of taurine and glutamine was decreased by 19 and 16% respectively with 6 mM-sodium DL-3-hydroxybutyrate. Addition of sodium acetoacetate (1-3mM) also resulted in a 20-35% decrease in tissue content of alanine, glutamine and taurine and in a 15-24% decrease of alanine and glutamine release. Smaller decreases (less than 15%) in the release of glycine, threonine, proline, serine and aspartate were also observed in the presence of sodium DL-3-hydroxybutyrate or sodium acetoacetate. 7. Substitution of pyruvate (1.0mM) for glucose in the presence of acetoacetate restored alanine and glutamine production to control values. In the presence of acetoacetate, pyruvate also increased the tissue content of aspartate by 77% and decreased the tissue content of glutamate by 30%. 8. It is suggested that in diaphragms from starved rats, ketone bodies (a) in the absence of other substrates inhibit protein catabolism and (b) in the presence of glucose and branched-chain amino acids decrease alanine and glutamine production, by inhibiting glycolysis.

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PSII-9 Free amino acids in pre- and post-rigor muscles from beef cattle under induced oxidative stress by hydrogen peroxide

Journal of Animal Science ◽

10.1093/jas/skab235.579 ◽

2021 ◽

Vol 99 (Supplement_3) ◽

pp. 315-315

Author(s):

Corbin R Fornes ◽

Bethaney M Penrod ◽

Daniel Rivera ◽

Thu Dinh

Keyword(s):

Oxidative Stress ◽

Amino Acids ◽

Hydrogen Peroxide ◽

Free Amino Acids ◽

Free Amino ◽

Fixed Effects ◽

Treatment Time ◽

Block Design ◽

Mass Spectrometry Data ◽

Gas Chromatography Mass Spectrometry

Abstract This study examined the effects of oxidative stress induced by hydrogen peroxide on free amino acids in pre-and post-rigor muscles from beef heifers (n = 18). Cattle were supplemented with ground corn and soybean hulls to 310 to 456 kg of BW while grazing cool and warm-season pastures and were evaluated for preliminary oxidative markers; afterward, they were shipped and finished at a commercial feedlot in Iowa. Animals were blocked into three groups based on prior analysis of oxidative stress markers and two treatments of either 20 mg hydrogen peroxide/kg BW (OX, n = 9) or 10 mL of saline (CON, n = 9) were equally and randomly assigned to animals within each block. On the day before slaughter, the OX and CON treatments were administered intravenously through the jugular vein. Pre-rigor muscles were collected at the neck (splenius) during slaughter; whereas post-rigor muscles were collected at the anterior of the beef loins (longissimus lumborum) at 72 h postmortem. Free amino acids were extracted in phosphate buffer, derivatized by propyl chloroformate, and determined by gas chromatography - mass spectrometry. Data were analyzed as a randomized complete block design with treatment, muscle rigor, and their interaction as fixed effects. Twenty-seven amino acids were quantified and ornithine and glutamine were 0.03 and 2.99 mmole/kg greater in OX muscle than in CON muscle (P = 0.031 and 0.024, respectively). Ten amino acids, such as glutamine and glutamic acid, were greater in pre-rigor muscles (P ≤ 0.003); whereas eleven amino acids were greater in post-rigor muscles, such as ß-aminoisobutyric acid and histidine (P ≤ 0.039). No treatment × time interaction was found (P > 0.069). Both ornithine and glutamine have been reported to reduce oxidative stress. Postmortem metabolism also greatly influences free amino acid concentrations.

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Splanchnic-bed transfers of amino acids in sheep blood and plasma, as monitored through use of a multiple U-13C-labelled amino acid mixture

British Journal Of Nutrition ◽

10.1017/bjn19960126 ◽

1996 ◽

Vol 75 (2) ◽

pp. 217-235 ◽

Cited By ~ 39

Author(s):

G. E. Lobley ◽

A. Connell ◽

D. K. Revell ◽

B. J. Bequette ◽

D. S. Brown ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Free Amino Acids ◽

Free Amino ◽

Essential Amino Acids ◽

Whole Body ◽

Gas Chromatography Mass Spectrometry ◽

Acid Mixture ◽

Body Protein ◽

Hydrolysis Of

AbstractThe response in whole-body and splanchnic tissue mass and isotope amino acid transfers in both plasma and blood has been studied in sheep offered 800 g lucerne (Medicago sutiva) pellets/d. Amino acid mass transfers were quantified over a 4 h period,by arterio-venous procedures, across the portal-drained viscera (PDV) and liver on day 5 of an intravenous infusion of either vehicle or the methylated products, choline (0.5 g/d) plus creatine (10 g/d). Isotopic movements were monitored over the same period during a 10 h infusion of a mixture of U-13C-labelled amino acids obtained from hydrolysis of labelled algal cells. Sixteen amino acids were monitored by gas chromatography-mass spectrometry, with thirteen of these analysed within a single chromatographic analysis. Except for methionine, which is discussed in a previous paper, no significant effects of choline plus creatine infusion were observed on any of the variables reported. Whole-body protein irreversible-loss rates ranged from 158 to 245 g/d for the essential amino acids, based on the relative enrichments (dilution of the U-13C molecules by those unlabelled) of free amino acids in arterial plasma, and 206-519 g/d, when blood free amino acid relative enrichments were used for the calculations. Closer agreement was obtained between lysine, threonine, phenylalanine and the branched-chain amino acids. Plasma relative enrichments always exceeded those in blood (P < 0.001), possibly due to hydrolysis of peptides or degradation of protein within the erythrocyte or slow equilibration between plasma and the erythrocyte. Net absorbed amino acids across the PDV were carried predominantly in the plasma. Little evidence was obtained of any major and general involvement of the erythrocytes in the transport of free amino acids from the liver. Net isotope movements also supported these findings. Estimates of protein synthesis rates across the PDV tissues from [U-13C] leucine kinetics showed good agreement with previous values obtained with single-labelled leucine. Variable rates were obtained between the essential amino acids, probably due to different intracellular dilutions. Isotope dilution across the liver was small and could be attributed predominantly to uni-directional transfer from extracellular sources into the hepatocytes and this probably dominates the turnover of the intracellular hepatic amino acid pools.

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Branched Chain and Aromatic free Amino Acids in Plasma and Skeletal Muscle of uremic Patients Undergoing Hemodialysis and CAPD

The International Journal of Artificial Organs ◽

10.1177/039139888400700208 ◽

1984 ◽

Vol 7 (2) ◽

pp. 85-88 ◽

Cited By ~ 12

Author(s):

G. Graziani ◽

A. Cantaluppi ◽

S. Casati ◽

A. Citterio ◽

C. Ponticelli ◽

...

Keyword(s):

Skeletal Muscle ◽

Amino Acids ◽

Amino Acid ◽

Free Amino Acids ◽

Free Amino ◽

Metabolism Regulation ◽

Regular Dialysis Treatment ◽

Uremic Patients ◽

Branched Chain ◽

Hepatic Protein Synthesis

Plasma and skeletal muscle free amino acids were measured in patients submitted to Hemodialysis (HD) or Continuous Ambulatory Peritoneal Dialysis (CAPD) in order to evaluate the effects of these different dialysis modalities on amino acid pools; the data were compared with those obtained in control subjects and in patients with advanced Chronic Renal Failure (CRF) not submitted to Regular Dialysis Treatment (RDT). Our findings show low intracellular concentrations of VAL, total Branched Chain Amino Acid (BCAA) and TYR in uremic patients treated with CAPD but not in those undergoing HD. The observed differences in muscle amino acid pattern could be well explained by a changed amino acid metabolism regulation in CAPD, possibly related to the sustained hyperinsulinism and to an increased rate of hepatic protein synthesis.

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β-Aspartylglycine, a substance unique to caecal contents of germ-free and antibiotic-treated mice

Biochemical Journal ◽

10.1042/bj1750807 ◽

1978 ◽

Vol 175 (3) ◽

pp. 807-812 ◽

Cited By ~ 18

Author(s):

G W Welling ◽

G Groen

Keyword(s):

Amino Acids ◽

High Voltage ◽

Free Amino Acids ◽

Free Amino ◽

Fold Increase ◽

High Concentration ◽

Colour Reaction ◽

Similar Treatment ◽

Gram Negative ◽

Germ Free

The caecal supernatants from germ-free, antibiotic-treated and control mice were compared with respect to their content of low-molecular-weight substances (less than 3500 mol. wt.). The supernatants contained about the same amount of free amino acids. After acid hydrolysis, the caecal supernatants of germ-free and antibiotic-treated mice showed a 2.9-fold increase in free amino acids, whereas a similar treatment of the supernatant from control mice resulted in a 2.6-fold increase. By gel filtration on Sephadex G-25, and high-voltage paper electrophoresis at pH 3.5 of the fractions eluted after the void volume, it was found that the caecal supernatants of germ-free and antibiotic-treated mice contained a substance more acidic than aspartic acid. Preparative high-voltage electrophoresis, dansylation, amino acid analysis and a specific colour reaction showed the substance to be beta-aspartylglycine. After a minimal 36 h of treatment with neomycin and bacitracin, a high concentration of beta-aspartylglycine was found, and no enterococci and aerobic Gram-negative rods could be cultured from the caecal contents. The possibility that in one mouse the appearance of beta-aspartylglycine was related to a decrease in Gram-negative rods was ruled out by selective elimination of aerobic Gram-negative rods by using polymyxin B. This suggests that other bacteria concomitantly eliminated with the enterococci and aerobic Gram-negative rods, directly or indirectly, could play a role in the accumulation of beta-aspartylglycine.

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Comparison of Traditional and Industrial Sausages - Baranjski Kulen and Kulenova Seka Using Comprehensive Proteome, Peptidome and Metabolome Techniques

Food Technology and Biotechnology ◽

10.17113/ftb.60.02.22.7374 ◽

2022 ◽

Vol 60 (2) ◽

Author(s):

Valerija Šimunec ◽

Rea Bertoša ◽

Anita Šporec ◽

Igor Lukić ◽

Diana Nejašmić ◽

...

Keyword(s):

Mass Spectrometry ◽

Amino Acids ◽

Volatile Compounds ◽

Industrial Production ◽

Free Amino Acids ◽

Free Amino ◽

Protein Identification ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Fermented Sausage

Research background. Baranjski kulen is one of the most popular fermented meat sausages originating from Croatia. It has protected geographical indication, and is traditionally produced in the Baranja region of Croatia. Kulenova seka is a fermented sausage very similar to Baranjski kulen, but it has a different caliber and consequently, a shorter time of production. In recent decades, due to the high demand and popularity of these products, industrially produced Baranjski kulen and Kulenova seka have become available on the market. This work aims to identify specific characteristics of traditional and industrial sausages, Baranjski kulen and Kulenova seka on proteome, peptidome and metabolome level which could potentially lead to better optimization of the industrial production process in order to obtain an equivalent to the traditional product. Experimental approach. Protein profiles of Baranjski kulen and Kulenova seka (traditional and industrial) were analysed using two-dimensional gel electrophoresis followed by differential display analysis and protein identification using mass spectrometry. Peptidomics profiling analysis was performed via liquid chromatography-tandem mass spectrometry. Furthermore, aroma profiles were investigated via headspace solid phase microextraction and gas chromatography-mass spectrometry. Results and conclusions. The major identified characteristics of each product were: industrial Baranjski kulen - specific degradation of MYH1 and TITIN, overabundance of stress-related proteins and increased phenylalanine degradation; traditional Baranjski kulen - decreased concentration of phenylalanine and overabundance of ALDOA and CAH3; industrial Kulenova seka - specific MYH4 and HBA degradation process; traditional Kulenova seka - overabundance of DPYD and MYL1, degradation of ALBU and MYG, decreased concentrations of almost all free amino acids and increased amounts of smoke derived volatile compounds. Novelty and scientific contribution. In this preliminary communication, the first insights into protein degradation processes and generation of peptides, free amino acids and aroma compounds of industrial and traditional Baranjski kulen and Kulenova seka are presented. Although further research is needed to draw general conclusions, the specific profile of proteins, peptides, amino acids, and volatile compounds represents the first step in the industrial production of sausages that meet the characteristics of traditional flavour.

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Effects of amino acid preparations on the amino acid composition of the liver of rats under subchronic alcohol intoxication

Proceedings of the National Academy of Sciences of Belarus Medical series ◽

10.29235/1814-6023-2020-17-3-337-345 ◽

2020 ◽

Vol 17 (3) ◽

pp. 337-345

Author(s):

Yu. E. Razvodovsky ◽

V. Yu. Smirnov ◽

I. N. Semenenya

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Free Amino Acids ◽

Free Amino ◽

Alcohol Intoxication ◽

Branched Chain Amino Acids ◽

Nitrogen Utilization ◽

Branched Chain

The effects of complex compositions, containing branched-chain amino acids (BCAA), taurine and tryptophan, on the pool of free amino acids in the liver of rats were studied under the conditions of subchronic alcohol intoxication (SHAI). It was established that SHAI led to the decreased levels of treonine, lysine, oxyproline, arginine, b-alanine, as well as the depletion of the pool of irreplaceable amino acids in the liver of rats. Administration of the composition of BCAA and taurine was found to normalize the ratio of replaceable irreplaceable amino acids, the ratio of glycogenic and ketogenic amino acids, to activate the reaction of nitrogen utilization, and to increase Fisher’s index. The effects of the composition, containing BCAA, taurine and tryptophan, were similar to those of amino acid composition that did not contain tryptophan.

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