scholarly journals The Free-Amino-Acid Content in Six Potatoes Cultivars through Storage

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1322
Author(s):  
Anna Pęksa ◽  
Joanna Miedzianka ◽  
Agnieszka Nemś ◽  
Elżbieta Rytel
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Acid Content ◽  
Free Amino Acids ◽  
Free Amino ◽  
Solanum Tuberosum L ◽  
Amino Acid Content ◽  
Potato Cultivar ◽  
Free Amino Acid Content

Potatoes of six cultivars (Solanum tuberosum L.) with red, purple, and yellow flesh were stored at 2 and 5 °C for 3 and 6 months, and the influence of these factors on the content of free amino acids was determined. The potato cultivar and storage time had the greatest impact on the free amino acid content. The tubers of red-fleshed (Rote Emma) and purple-fleshed (Blue Congo) potatoes contained over 28 mg/g DM of free amino acids, and the Blaue Annelise cultivar with purple flesh had over 18 mg/g DM. After 6 months, the highest increase in their content (by 36%) was recorded in tubers of the Fresco cultivar (yellow-fleshed). In the analysed potatoes, the content of alanine, proline, serine, γ-aminobutyric acid, and α-aminoadipic acid increased, while that of asparagine, aspartic acid, and glutamine decreased. Asparagine decreased to the greatest extent in “Blaue Annelise” potatoes (by 24%) and that of glutamine in tubers of Rote Emma and Vineta by 18%.

scholarly journals Free amino acids as phagostimulants in cricket nuptial gifts: support for the ‘Candymaker’ hypothesis

2009 ◽  
Vol 5 (2) ◽  
pp. 194-196 ◽  
Author(s):  
Stuart Warwick ◽  
Karim Vahed ◽  
David Raubenheimer ◽  
Stephen J Simpson
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Acid Content ◽  
Free Amino Acids ◽  
Free Amino ◽  
High Performance ◽  
Amino Acid Content ◽  
Free Amino Acid Content ◽  
Nuptial Gifts

Nuptial gifts that are manufactured by the male are found in numerous insect species and some spiders, but there have been very few studies of the composition of such gifts. If, as has been proposed recently, nuptial gifts represent sensory traps, males will be selected to produce gifts that are attractive to females but such gifts will not necessarily provide the female with nutritional benefits (the ‘Candymaker’ hypothesis). We examined the free amino acid content of the spermatophylax of the cricket Gryllodes sigillatus (Orthoptera: Gryllidae) using high performance liquid chromatography (HPLC). The spermatophylax (dry weight) consisted of approximately 7 per cent free amino acids. The free amino acid composition was highly imbalanced, with a low proportion of essential amino acids (18.7%) and a high proportion of proline and glycine. The main free amino acids found in the spermatophylax appeared to act as phagostimulants: the duration of feeding on artificial gels by females was positively related to the free amino acid content of the gels. The results therefore suggest that males use free amino acids to ‘sweeten’ a relatively low-value food item. A possible function of glycine in inhibiting female movement is also proposed.

scholarly journals Changes in the Pree Amino Acids of the Blood of Blowfly Larvae At Metamorphosis

1956 ◽  
Vol 9 (3) ◽  
pp. 400 ◽  
Author(s):  
RH Hackman
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Free Amino Acid ◽  
Acid Content ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Content ◽  
Free Amino Acid Content ◽  
Metabolic Significance

Blood from the larval, prepupal, and early pupal stages of Calliphora augttr' (F.) contains the same 18 free amino acids. In addition, hydroxyproline is present in larval and prepupal blood. The quantitative differenccs in the concent,ratiolls of these amino acids arc reported. Larval blood has the highest free amino acid content (6'6 mgjml) followcd by early pupal blood (4'6 mgjml) and prepnpal blood (3'3 mgjml). As the larva matures to the prepupa, the greatest decreases occm in the concentrations in the blood of alanine, glutamic acid, glutamine, glycine, proline, and tyrosine. The metabolic significance of these changes are discussed.

Evaluation of seed amino acid content and its correlation network analysis in wild soybean (Glycine soja) germplasm in Japan

2021 ◽  
Vol 19 (1) ◽  
pp. 35-43
Author(s):  
Awatsaya Chotekajorn ◽  
Takuyu Hashiguchi ◽  
Masatsugu Hashiguchi ◽  
Hidenori Tanaka ◽  
Ryo Akashi
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Acid Content ◽  
Free Amino ◽  
Glycine Soja ◽  
Wild Soybean ◽  
Amino Acid Content ◽  
Soybean Seeds ◽  
Free Amino Acid Content

AbstractWild soybean (Glycine soja) is a valuable genetic resource for soybean improvement. Seed composition profiles provide beneficial information for the effective conservation and utilization of wild soybeans. Therefore, this study aimed to assess the variation in free amino acid abundance in the seeds of wild soybean germplasm collected in Japan. The free amino acid content in the seeds from 316 accessions of wild soybean ranged from 0.965 to 5.987 mg/g seed dry weight (DW), representing a 6.2-fold difference. Three amino acids had the highest coefficient of variation (CV): asparagine (1.15), histidine (0.95) and glutamine (0.94). Arginine (0.775 mg/g DW) was the predominant amino acid in wild soybean seeds, whereas the least abundant seed amino acid was glutamine (0.008 mg/g DW). A correlation network revealed significant positive relationships among most amino acids. Wild soybean seeds from different regions of origin had significantly different levels of several amino acids. In addition, a significant correlation between latitude and longitude of the collection sites and the total free amino acid content of seeds was observed. Our study reports diverse phenotypic data on the free amino acid content in seeds of wild soybean resources collected from throughout Japan. This information will be useful in conservation programmes for Japanese wild soybean and for the selection of accessions with favourable characteristics in future legume crop improvement efforts.

The Influence of Sex and Size on the Osmotic Pressure, the Chloride and the Free Amino Acids of the Blood of the Freshwater Field Crab, Paratelphusa Sp. and the Freshwater Mussel, Lamellidens Marginalis

1961 ◽  
Vol 38 (1) ◽  
pp. 35-41
Author(s):  
B. PADMANABHANAIDU ◽  
R. RAMAMURTHY
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Osmotic Pressure ◽  
Free Amino Acid ◽  
Acid Content ◽  
Free Amino ◽  
Size Range ◽  
Amino Acid Content ◽  
Freshwater Mussel ◽  
Free Amino Acid Content

1. The influence of sex and body size on the osmotic pressure, chloride and free amino acids in the blood of the freshwater field crab, Paratelphusa sp., and the freshwater mussel, Lamellidens marginalis, were investigated. 2. In the crab the osmotic pressure increased in both the sexes to a maximum at about 40 g. in males and at 35 g. in females and then fell with further increase in weight. Throughout the whole size range the males tended to have a higher osmotic pressure. 3. Blood chloride in the crab also increased with weight in both the sexes to a maximum at about 40 g. in males and 35 g. in females and then steadily decreased as the weight increased. In the positive slope of the regression line the females have a higher blood chloride, but in the negative slope of the curve the males have higher blood chloride. 4. The free amino acid content of the blood reached a maximum at about 32 g. in males and 35 g. in females and then gradually decreased as the weight increased. Over the whole size range the males tended to have higher free amino acid content than the females. 5. In the freshwater mussel both chloride and free amino acid content of the blood showed a small but steady increase with increasing weight. This is also reflected in a significant increase in the blood osmotic pressure with increase in body weight.

scholarly journals Changes in Free Amino Acid Content in ‘Jonagold’ Apple Fruit as Related to Branched-chain Ester Production, Ripening, and Senescence

2011 ◽  
Vol 136 (6) ◽  
pp. 429-440 ◽  
Author(s):  
Nobuko Sugimoto ◽  
A. Daniel Jones ◽  
Randolph Beaudry
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Acid Content ◽  
Free Amino ◽  
Amino Acid Content ◽  
Apple Fruit ◽  
Free Amino Acid Content ◽  
Threonine Deaminase ◽  
Branched Chain

The relationship among the free amino acid content, the expression of genes related to branched-chain amino acid metabolism {branched-chain aminotransferase [BCAT], α-keto acid decarboxylase [pyruvate decarboxylase (PDC)], and threonine deaminase [TD]}, and the production of branched-chain (BC) esters during ripening and senescence in ‘Jonagold’ apple fruit (Malus ×domestica) was studied. Eighteen amino acids were measured by liquid chromatography coupled with tandem mass spectrometry. The content for all amino acids changed with developmental stage and some shared similar patterns of accumulation/diminution. The pattern for isoleucine differed from all other amino acids, increasing more than 20-fold during the ripening process. The onset of the increase was concomitant with the onset of increasing ethylene and BC ester production and the content remained elevated even during senescence. The elevated isoleucine levels are consistent with an increase in the flux through the pathway leading to the formation and degradation of the isoleucine precursor α-keto-β-methylvalerate, which is used for production of BC esters containing 2-methylbutanol and 2-methylbutanoate moieties. Unexpectedly, the content of threonine, the amino acid from which isoleucine is thought to be derived in plants, did not change in concert with isoleucine, but rather declined somewhat after ripening was well underway. Patterns in the expression of some, but not all, of the putative BCAT and PDC genes appeared to reflect the rise and fall in ester formation; however, the expression of putative TD genes did not change during ripening. The patterns in gene expression and amino acid content are interpreted to suggest that the synthesis of α-keto-β-methylvalerate and isoleucine during apple ripening may depend on an as yet uncharacterized pathway that bypasses threonine, similar to the citramalate pathway found in some bacteria.

scholarly journals Amino acids through developmental stages of sunflower leaves

2013 ◽  
Vol 72 (1) ◽  
pp. 23-33 ◽  
Author(s):  
Nayan Roy ◽  
Subrata Laskar ◽  
Anandamay Barik
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Total Protein ◽  
Acid Content ◽  
Free Amino Acids ◽  
Free Amino ◽  
Developmental Stages ◽  
Amino Acid Content ◽  
Free Amino Acid Content ◽  
Protein Levels

Abstract The PICO-TAGanalysis of proteins revealed that 17 protein-bound and 18 free amino acids were present throughout the developmental stages of sunflower leaves. The total protein-bound amino acid content was much higher than total free amino acid content throughout the development of sunflower leaves. The contents of protein-bound and free amino acids as well as essential and non-essential ones displayed different patterns with leaf maturation, suggesting that total protein levels are poor predictors of the nutritive status of leaves.

scholarly journals The Inorganic and Amino Acid Composition of Some Lamellibranch Muscles

1958 ◽  
Vol 35 (4) ◽  
pp. 749-764
Author(s):  
W. T. W. POTTS
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Acid Content ◽  
Blood Concentration ◽  
Free Amino ◽  
Amino Acid Content ◽  
Adductor Muscle ◽  
Free Amino Acid Content ◽  
Donnan Equilibrium

1. Measurements have been made of the inorganic ion and free amino acid content of a number of lamellibranch muscles. The volumes of extracellular fluid in the muscles have also been determined so that the intracellular concentrations can be calculated. 2. The fast portion of the adductor muscle of Pecten contains about 160 mM. K/kg. fibre water and only 43 mM. Na/kg. fibre water and 34 mM. Cl/kg. fibre water. The potassium and chloride are approximately in a Donnan equilibrium with the potassium and chloride in the blood. 3. In the slow portion of the adductor muscle of Pecten and in the two parts of the adductor and in the byssus retractor of Mytilus, the concentrations of potassium in the fibres are from 150 to 160 mM./kg fibre water, of sodium 73 to 95 mM./kg. fibre water and chloride 94 to 152 mM./kg. fibre water. The potassium and chloride in the fibres are not in a Donnan equilibrium with the potassium and chloride in the blood. 4. The fast and slow fibres of the adductor muscles of Anodonta contain 21 and 17 mM./kg. fibre water of potassium respectively, 5·3 and 7·2 mM./kg. fibre water of sodium, and 2·4 and 5·4 mM./kg. fibre water of chloride. The potassium and chloride in the fibres is not in a Donnan equilibrium with the potassium and chloride in the blood. 5. The fast fibres of Mytilus adductor contain 295 mM./kg. fibre water of free amino acids and 39 mM./kg. fibre water of acid-soluble phosphate compounds. The fast fibres of Anodonta adductor contain only 11 mM./kg. fibre water of amino acids and 19·8 mM./kg. fibre water of phosphate compounds. 6. Mytilus muscles fibres adapt to a reduced blood concentration, partly by an increase in water content and partly by a reduction in the sodium, chloride and free amino acid content. 7. Anodonta muscle fibres adapt to an increased blood concentration, partly by a reduction in the water content and partly by an increased sodium and chloride content. 8. The significance of these results is discussed. It is concluded that the ionic contents of the lamellibranch smooth muscles are consistent with equilibria systems in which the permeability to sodium is significant compared with the permeability to potassium and in which both a sodium and a potassium pump operate.

Free amino acid content of lymphocytes nd granulocytes compared.

1982 ◽  
Vol 28 (8) ◽  
pp. 1758-1761 ◽  
Author(s):  
K Fukuda ◽  
Y Hirai ◽  
H Yoshida ◽  
T Nakajima ◽  
T Usui
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Acid Content ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Content ◽  
Free Amino Acid Content ◽  
Freezing And Thawing ◽  
Healthy Men

Abstract For extracting free amino acids from human leukocytes, we find that disruption of the cells by ultrasonication is more reliable than freezing and thawing. The amount of free amino acids extracted by the latter method depends on the temperature and duration of thawing. We extracted free amino acids from leukocytes of healthy men by ultrasonication and compared their concentrations in lymphocytes and granulocytes. The amino acid content of granulocytes significantly (p less than 0.001) exceeded that of lymphocytes. Of the amino acids extracted from granulocytes, 76% was taurine; for lymphocytes taurine, aspartic acid, and glutamic acid were predominant, respectively composing 44%, 17%, and 26% of the total. Taurine is proposed as an index of cell disruption.

scholarly journals Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1444
Author(s):  
Kevin Kantono ◽  
Nazimah Hamid ◽  
Indrawati Oey ◽  
Yan Chao Wu ◽  
Qianli Ma ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Acid Content ◽  
Free Amino ◽  
Fatty Acid Content ◽  
Amino Acid Content ◽  
Free Amino Acid Content ◽  
Almost All

The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different pressure treatments (200–600 MPa) on eight different lamb meat cuts in terms of lipid oxidation, fatty acid and free amino acid content were investigated. In general treatments between 400 and 600 MPa resulted in higher oxidation values in eye of loin, flat, heel, and tenderloin cuts. Saturated and monounsaturated fatty acid content were significantly lower with HPP treatment of almost all cuts (except rump and heel cuts) at all pressures. Polyunsaturated fatty acid content was significantly lower in HPP-treated inside, knuckle, and tenderloin cuts at 600 MPa compared to control. Nine essential free amino acids (valine, leucine, isoleucine, methionine, phenylalanine, lysine, histidine, tyrosine and tryptophan), and eight non-essential free amino acids (alanine, glycine, threonine, serine, proline, aspartic acid, glutamic acids and ornithine) were identified in the lamb cuts. HPP increased the total free amino acid composition significantly compared to control at all pressures for almost all cuts except the inside and eye of loin cuts. This study suggests that higher pressure treatments (i.e., 400 and 600 MPa) resulted in higher TBARS oxidation levels. Additionally, significant decreases in saturated and monounsaturated fatty acids and increase free amino acid content were observed in the majority of HPP-treated samples compared to control.

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