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Amino Acid Degradation (amino + acid_degradation)
Selected AbstractsBovicin HC5 inhibits wasteful amino acid degradation by mixed ruminal bacteria in vitroFEMS MICROBIOLOGY LETTERS, Issue 1 2009Janaína R. Lima Abstract Streptococcus bovis HC5 produces a broad spectrum lantibiotic (bovicin HC5) that inhibits pure cultures of hyper ammonia-producing bacteria (HAB). Experiments were preformed to see if: (1) S. bovis HC5 cells could inhibit the deamination of amino acids by mixed ruminal bacteria taken directly from a cow, (2) semi-purified bovicin was as effective as S. bovis HC5 cells, and 3) semi-purified and the feed additive monensin were affecting the same types of ammonia-producing ruminal bacteria. Because purified and semi-purified bovicin HC5 was as effective as S. bovis HC5 cells, it appeared that bovicin HC5 was penetrating the cell membranes of HAB before it could be degraded by peptidases and proteinases. Mixed ruminal bacteria that were successively transferred and enriched nine times with trypticase did not become significantly more resistant to either bovicin HC5 (50 AU mL,1) or monensin (5 ,M), and amplified rDNA restriction analysis indicated that bovicin HC5 and monensin appeared to be selecting against the same types of bacteria. [source] Aroma Components of American Country HamJOURNAL OF FOOD SCIENCE, Issue 1 2008H. Song ABSTRACT:, The aroma-active compounds of American country ham were investigated by using direct solvent extraction-solvent assisted flavor evaporation (DSE-SAFE), dynamic headspace dilution analysis (DHDA), gas chromatography-olfactometry (GCO), aroma extract dilution analysis (AEDA), and gas chromatography-mass spectrometry (GC-MS). The results indicated the involvement of numerous volatile constituents in the aroma of country ham. For DHDA, 38 compounds were identified as major odorants, among them, 1-octen-3-one, 2-acetyl-1-pyrroline, 1-nonen-3-one, decanal, and (E)-2-nonenal were the most predominant, having FD-factors , 125 in all 3 hams examined, followed by 3-methylbutanal, 1-hexen-3-one, octanal, acetic acid, phenylacetaldehyde, and FuraneolÔ. For the DSE-SAFE method, the neutral/basic fraction was dominated by 1-octen-3-one, methional, guaiacol, (E)-4,5-epoxy-(E)-decenal, p-cresol as well as 3-methylbutanal, hexanal, 2-acetyl-1-pyrroline, phenylacetaldehyde, and ,-nonalactone. The acidic fraction contained mainly short-chain volatile acids (3-methylbutanoic acid, butanoic acid, hexanoic acid, and acetic acid) and Maillard reaction products (for example, 4-hydroxy-2,5-dimethyl-3(2H)-furanone). The above compounds identified were derived from lipid oxidation, amino acid degradation, and Maillard/Strecker and associated reactions. Both methods revealed the same nature of the aroma components of American country ham. [source] CONTRASTING EFFECTS OF METHIONINE SULFOXIMINE ON UPTAKE AND ASSIMILATION OF AMMONIUM IN ULVA INTESTINALIS (CHLOROPHYCEAE),JOURNAL OF PHYCOLOGY, Issue 4 2004Neill G. Barr Ammonium is assimilated in algae by the glutamine synthetase (GS),glutamine:2-oxoglutarate aminotransferase pathway. In addition to the assimilation of external ammonium taken up across the cell membrane, an alga may have to reassimilate ammonium derived from endogenous sources (i.e. nitrate reduction, photorespiration, and amino acid degradation). Methionine sulfoximine (MSX), an irreversible inhibitor of GS, completely inhibited GS activity in Ulva intestinalis L. after 12 h. However, assimilation of externally derived ammonium was completely inhibited after only 1,2 h in the presence of MSX and was followed by production of endogenous ammonium. However, endogenous ammonium production in U. intestinalis represented only a mean of 4% of total assimilation attributable to GS. The internally controlled rate of ammonium uptake (Vi) was almost completely inhibited in the presence of MSX, suggesting that Vi is a measure of the maximum rate of ammonium assimilation. After complete inhibition of ammonium assimilation in the presence of MSX, the initial or surge (Vs) rate of ammonium uptake in the presence of 400 ,M ammonium chloride decreased by only 17%. However, the amount that the rate of ammonium uptake decreased by was very similar to the uninhibited rate of ammonium assimilation. In addition, the decrease in the rate of ammonium uptake in darkness (in the absence of MSX) in the presence of 400 ,M ammonium chloride matched the decrease in the rate of ammonium assimilation. However, in the presence of 10 ,M ammonium chloride, MSX completely inhibited ammonium assimilation but had no effect on the rate of uptake. [source] Effect of a high-protein diet on food intake and liver metabolism during pregnancy, lactation and after weaning in micePROTEINS: STRUCTURE, FUNCTION AND BIOINFORMATICS, Issue 14 2010Björn Kuhla Abstract Major hepatic metabolic pathways are involved in the control of food intake but how dietary proteins affect global metabolism to adjust food intake is incompletely understood, particularly under physiological challenging conditions such as lactation. In order to identify these molecular events, mice were fed a high-protein (HP) diet from pregnancy, during lactation until after weaning and compared with control fed counterparts. Liver specimens were analyzed for regulated proteins using 2-DE and MALDI-TOF-MS and plasma samples for metabolites. Based on the 26 differentially expressed proteins associated with depleted liver glycogen content, elevated urea and citrulline plasma concentrations, we conclude that HP feeding during lactation leads to an activated amino acid, carbohydrate and fatty acid catabolism while it activates gluconeogenesis. From pregnancy to lactation, plasma arginine, tryptophan, serine, glutamine and cysteine decreased, whereas urea concentrations increased in both groups. Concomitantly, hepatic glycogen content decreased while total fat content remained unaltered in both groups. Consideration of 59 proteins differentially expressed between pregnancy and lactation highlights different strategies of HP and control fed mice to meet energy requirements for lactation by adjusting amino acid degradation, carbohydrate and fat metabolism, citrate cycle, but also ATP-turnover, protein folding, secretion of proteins and (de)activation of transcription factors. [source] | |||||||||||||