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Amino Acids Content (amino + acids_content)
Selected AbstractsNitrate modifies the assimilation pattern of ammonium and urea in wheat seedlingsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2010Maria Garnica Abstract BACKGROUND: In certain plant species, ammonium or urea nutrition can cause negative effects on plant development which can result in toxic symptoms. Some authors suggest that the presence of nitrate can alleviate these symptoms by increasing ammonium and urea assimilation, avoiding its accumulation. In order to study this hypothesis, wheat (Triticum aestivum L.) seedlings were grown with various nitrogen supplies containing the main nitrogen forms (ammonium, nitrate and urea). Amino acids content and the activity of the three main enzymes involved in nitrogen assimilation (nitrate reductase, glutamine synthetase and urease) were studied. RESULTS: The application of nitrate along with urea and/or ammonium was not associated with a time-sustained increase in the activity of glutamine synthetase and urease. Amino acid analysis revealed that nitrate induced changes in amino acid metabolism enhancing its concentration. Likewise the content of protein was also higher in nitrate-treated plants. CONCLUSION: These results suggest that the effect of nitrate is compatible with a rapid and transient increase in the activity of glutamine synthetase and urease during the first hour after the onset of treatments. Nevertheless, a possible effect of nitrate reducing ammonium accumulation through the activation of alternative metabolic pathways different from that involving glutamine synthetase cannot be ruled out. Finally, nitrate effects on amino acid concentration indicate that, whereas ammonium assimilation takes place principally in the root, urea and nitrate assimilation occurred in the shoot, under the conditions of the experiment. Copyright © 2009 Society of Chemical Industry [source] Comparison of Structural and Chemical Properties of Black and Red Human Hair Melanosomes,PHOTOCHEMISTRY & PHOTOBIOLOGY, Issue 1 2005Yan Liu ABSTRACT Melanosomes in black and red human hair are isolated and characterized by various chemical and physical techniques. Different yields of 4-amino-hydroxyphenolanaline by HI hydrolysis (a marker for pheomelanin) and pyrrole-2,3,5-tricarboxylic acid by KMnO4/H+ oxidation (a marker for eumelanin) indicate that the melanosomes in black hair are eumelanosomes, whereas those in red hair are mainly pheomelanosomes. Atomic force microscopy reveals that eumelanosomes and pheomelanosomes have ellipsoidal and spherical shapes, respectively. Eumelanosomes maintain structural integrity upon extraction from the keratin matrix, whereas pheomelanosomes tend to fall apart. The black-hair eumelanosomes have an average of 14.6 ± 0.5% amino acids content, which is attributed to the internal proteins entrapped in the melanosomes granules. The red-hair melanosomes contain more than 44% of amino acid content even after extensive proteolytic digestion. This high content of amino acids and the poorly reserved integrity of red-hair melanosomes suggest that some proteins are possibly covalently bonded with the melanin constituents in addition to those that are entrapped inside the melanin species. Soluene solubilization assay indicates the absorbance of melanin per gram of sample, adjusted for the amino acid content, is a factor of 2.9 greater for the black-hair melanosomes than the red-hair melanosomes. Metal analysis reveals significant amounts of diverse heavy metal ions bound to the two types of melanosomes. The amount of Cu(II) and Zn(II) are similar but Fe(III) content is four times higher in the red-hair melanosomes. 13C solid-state nuclear magnetic resonance spectra and infrared spectra are presented and are shown to be powerful techniques for discerning differences in the amino acid contents, the 5,6-dihydroxyindole-2-carboxylic acid:5,6-dihydroxyindole ratio, and the degree of cross-linking in the pigment. Excellent agreement is observed between these spectral results and the chemical degradation data. [source] Analysis of amino acids in nectar from Silene colorata Poiret (Caryophyllaceae)BOTANICAL JOURNAL OF THE LINNEAN SOCIETY, Issue 1 2007ANASS TERRAB Nectar samples were collected from Silene colorata Poiret (Caryophyllaceae), in three different populations from south-western Spain: Zahara de la Sierra (Cádiz), Bornos (Cádiz) and Bormujos (Seville). Samples were analysed for amino acids by reverse-phase high-performance liquid chromatography with precolumn phenylisotiocyanate (PITC) derivatization. The method has the advantage of being highly sensitive, capable of detecting nanogram (ng) quantities of amino acids. Eighteen amino acids were identified and quantified. The mean number of amino acids in a nectar sample was 14 (SD = 2.8). Six amino acids (threonine, alanine, arginine, proline, tyrosine and methionine) were detected in all samples, accounting for 83% of the total amino acids content; proline and arginine were the most abundant amino acids, accounting for 40% and 20% of the total amino acids, respectively. The mean amounts of amino acids in nectar samples per population were 824, 782 and 356 µm in Zahara de la Sierra, Bornos and Bormujos, respectively. Environmental variations such as temperature and sunlight are factors influencing the metabolic processes of nectar production. Our results may contradict the theory that the chemical constituents of floral nectar vary according to the kinds of pollinators. © 2007 The Linnean Society of London, Botanical Journal of the Linnean Society, 2007, 155, 49,56. [source] Effect of cultivar and roasting method on composition of roasted soybeansJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2009Emily L Boge Abstract BACKGROUND: The composition of raw soybeans and the roasting method have an important impact on the quality of roasted soybeans. The objective of the study was to determine the effect of food-grade soybean cultivars (IA 2064, IA 1008, IA 1008LF, Prairie Brand 299, Asgrow 2247) and roasting method (oil- and dry-roasting) on the composition of roasted soybeans. RESULTS: Moisture content decreased after roasting, with oil-roasted soybeans having a significantly lower moisture content than the dry-roasted soybeans. With the exception of the low linolenic acid cultivar (IA 2064), there were no significant differences in total lipid and fatty acid contents of the five cultivars. Oil-roasted soybeans had significantly higher lipid content than raw and dry-roasted soybeans owing to the absorption of oil. The soluble sugars and free amino acids contents of the five soybean cultivars were not significantly different. Decreases in the contents of free amino acids, but not soluble sugars, occurred during roasting. Greater reductions were seen in oil-roasted soybeans because of the higher roasting temperature. CONCLUSION: Roasting method, rather than cultivar, had the greatest effect on the composition of roasted soybeans. The food-grade soybean cultivars evaluated in this study were similar in composition. Copyright © 2009 Society of Chemical Industry [source] | ||||||||||