Acid-labile amino acid precursors in the Murchison meteorite. 1: Chromatographic fractionation.

The amino acid content of a hot water extract of the Murchison meteorite can be increased by over 100 per cent by subjecting the extract to acid hydrolysis. The acid-labile compounds in the extract that account for this increase were fractionated by column chromatography on a cation exchange resin. Seventy mole per cent behaved as neutral or acidic compounds and were eluted from the column with an initial water wash. The remaining 30 mole per cent (basic precursors) were retained on the column and were eluted with the free amino acids by aqueous NH4OH. The acid-labile amino acid precursors in the water eluate could be retained and further fractionated on an anion exchange column, indicating that they are acidic compounds.     

Acid-labile amino acid precursors in the Murchison meteorite

The amino acid content of a hot water extract of the Murchison meteorite can be increased by over 100 per cent by subjecting the extract to acid hydrolysis. The acid-labile compounds in the extract that account for this increase were fractionated by column chromatography on a cation exchange resin. Sevently mole per cent behaved as neutral or acidic compounds and were eluted from the column with an initial water wash. The remaining 30 mole per cent (basic precursors) were retained on the column and were eluted with the free amino acids by aqueous NH₄OH. The acid-labile amino acid precursors in the water eluate could be retained and further fractionated on an anion exchange column, indicating that they are acidic compounds.Contribution number 101 from the Center for Meteorite Studies.     

The effect of nitrogen source on levels of amino acids in peas

Summary When nitrogen fixation in peas was partially replaced by nitrate assimilation as the source of nitrogen, an increase was found in the amount of soluble nitrogen that could be extracted from the fruits of the plants, and within this soluble fraction, increases were found in the levels of some of the acidic amino acids. Levels of protein amino acids in the peas were generally unaffected by the type of nitrogen source except for the level of aspartic acid which was about 20 per cent lower in peas supplied with nitrate. No differences were found in the proportions of the essential amino acids.     

Acid-labile amino acid precursors in the Murchison meteorite. II: A search for peptides and amino acyl amides.

The basic fraction of the acid-labile amino acid precursors found in hot water extracts of the Murchison meteorite was treated with ninhydrin under conditions that give destruction of free amino acids but allow nearly complete recovery to peptides and amino acylamides. After this treatment and a subsequent acid hydrolysis, the amount of amino acids found corresponded to less than 30 per cent of the precursor content of the basic fraction. Since only 30 percent of the total extract precursors are found in the basic fraction, these results indicate that such compounds, if present, account for no more than 9 mole per cent of the total acid-labile amino acid precursors of the meteorite hot water extract.     

Partitioning of acidic, basic and neutral amino acids into imidazolium-based ionic liquids

In this paper, partitioning behaviors of typical neutral (Alanine), acidic (Glutamic acid) and basic (Lysine) amino acids into imidazolium-based ionic liquids [C₄mim][PF₆], [C₆mim][PF₆], [C₈mim][PF₆], [C₆mim][BF₄] and [C₈mim][BF₄] as extracting solvents were examined. [C₆mim][BF₄] showed the best efficiency for partitioning of amino acids. The partition coefficients of amino acids in ionic liquids were found to depend strongly on pH of the aqueous solution, amino acid and ionic liquid chemical structures. Different chemical forms of amino acids in aqueous solutions were pH dependent, so the pH value of the aqueous phase was a determining factor for extraction of amino acids into ionic liquid phase. Both water content of ionic liquids and charge densities of their anionic and cationic parts were important factors for partitioning of cationic and anionic forms of amino acids into ionic liquid phase. Extracted amino acids were back extracted into phosphate buffer solutions adjusted on appropriate pH values. The results showed that ionic liquids could be used as suitable modifiers on the stationary phase of an HPLC column for efficient separation of acidic, basic, and neutral amino acids.     

Selective separation of amino acids by reactive extraction

The method of reactive extraction with di-(2-ethylhexyl)phosphoric acid (D2EHPA) for the separation of a range of amino acids is studied. The results obtained on the individual reactive extraction indicated the possibility of the amino acids selective separation as a function of the pH value of aqueous solution and the acidic or basic character of each amino acid. Thus, using multistage extraction, the total separation of the following amino acids groups has been performed: neutral amino acids (l-glycine, l-alanine, l-tryptophan) at pH 5–5.5 (nine extraction stages), basic amino acids (l-lysine, l-arginine) and l-cysteine at pH 4–4.5 (ten extraction stages), l-histidine at pH 3–3.5 (five extraction stages), and acidic amino acids (l-aspartic acid, l-glutamic acid) at pH 2–2.5 (three extraction stages).     

ISOLATION OF AN ACID-SOLUBLE PROTEIN WITH LOW MOLECULAR WEIGHT FROM MONKEY BRAIN

Abstract— The isolation of a perchloric acid-soluble low molecular weight protein from brain of Macaca irus is reported. Sodium dodecyl sulphate polyacrylamide gel electrophoresis and gel isoelectric focusing indicate that the protein is free of impurities. The molecular weight, as determined by gel filtration and sodium dodecyl sulphate gel electrophoresis, is shown to be 10,400 and 9900, respectively. This is in agreement with the value of 10,700 obtained from amino acid analysis. The protein contains 27 per cent acid amino acids and 15 per cent basic amino acids. However, the relatively high amide content gives the protein a neutral nature as shown by isoelectric point determination using gel isoelectric focusing.     

Possible role of hydrogen cyanide in chemical evolution investigation of the proposed direct synthesis of peptides from hydrogen cyanide

The compounds formed upon oligomerization of cyanide in aqueous solution have been separated into acidic, basic, amphoteric and neutral fractions. Urea is the major constituent of the neutral fraction and oxalic acid is present in the acidic fraction. The oligomerization mixtures isolated in the acid, basic and amphoteric fractions consist of low molecular weight substances which yield amino acids on acid hydrolysis. Citrulline has been identified as a major amino acid released on acid hydrolysis of the product mixture. No amino acids are released from the oligomerization mixture by pronase or carboxypeptidase A. This catalyzed hydrolysis demonstrates that this system does not contain compounds with peptide links. The oligomerization products are susceptible to oxidizing agents but are affected little by reducing agents.     

Avian thrombocyte thrombospondin

A high molecular weight glycoprotein (450,000) was obtained from thrombin-treated duck thrombocytes by barium citrate adsorption technique followed by heparin-agarose affinity chromatography. Amino acid composition (high number of acidic amino acids and cystine) as well as carbohydrate contents (1.3 per cent hexosamine, 0.9 per cent sialic acid and 1.5 per cent hexose) showed similarity to mammalian platelet thrombospondin.     

Protein subunits and amino acid composition of wild lentil

Three wild species of lentil, Lens orientalis, L. ervoides and L. nigricans were investigated for protein subunits of the albumin protein fraction (APF), globulin protein fraction (GPF) and for protein and free amino acid composition. The APF and GPF formed 12.7–16.8 % and 34.7–49.0 %, respectively, of the meal nitrogen. SDS-PAGE showed APF to contain 15 to 20 major and a similar number of minor protein subunits ranging in M_r at least from 14 400 to 94 000. The GPF was also heterogenous and contained some subunits having M_r similar to APF subunits but none < 15 000. The three wild lentil species were distinguishable by their protein subunit composition. The protein amino acid composition of the wild species was identical and similar to that of the cultivated lentil. The wild species, like the cultivated species (L. culinaris), contained major amounts of free arginine, glutamic and aspartic acids, serine and a number of unidentified amino acids. L. orientalis, L. nigricans and the cultivated lentil contained two acidic and two basic unidentified amino acids. However, L. ervoides was distinctly different in that it contained only the two acidic plus one neutral unidentified amino acid, but none of the two basic unidentified amino acids.     

DISTRIBUTION OF AMINO ACIDS AND OF EXO- AND ENDOPEPTIDASES ALONG VERTEBRATE AND INVERTEBRATE NERVES

Abstract— The proximo-distal gradients for representative peptidases, peptidylpeptide hydrolases, and amino acids were measured in segments of peripheral nerve from invertebrates and vertebrates and in the lobster brain and ventral cord.
Crustacean nerve was characterized by a large pool of free amino acids totaling 100–200 μmoles/g wet wt. In lobster nerve, the principal free amino acid was aspartic acid which comprised 55 per cent of the free pool, whereas in the rat sciatic nerve it comprised only 5 per cent. The principal free amino acid in rat sciatic nerve was taurine (32 per cent of the pool) and in lobster brain glycine comprised 30 per cent of the pool. No consistent patterns emerged for the gradients along the nerves for amino acids and hydrolytic enzymes. In the leg nerve of the lobster, concentrations of aspartic acid and arginine were higher in the proximal region, and concentrations of proline and alanine were higher in the distal region. Concentrations of most amino acids were higher in the proximal regions of crab nerve, of lobster brain and ventral cord, and of rat sciatic nerve.
Rat sciatic nerve exhibited a pronounced proximo-distal increase in activity of aminopeptidase (Leu-Gly-Gly). In lobster leg nerve, activity of neutral proteinase was higher in the proximal segment, whereas activity of acid proteinase was higher in the distal segment. The best examples of proximo-distal gradients were found in lobster brain and ventral cord; activities of endopeptidases, arylamidases (Leu- and Arg-βNA), and aminopeptidase were higher in the supra-esophageal ganglia or cephalothorax segments than in the distal regions.     

百合中氨基酸组成测定与营养功能分析

以3种不同的百合为原料,用水浸提法提取百合中游离氨基酸,对提取条件进行研究,通过正交试验确定最适宜提取条件(即:以7.5%乙酸为提取液,料液比1:35,70℃提取3 h).同时采用氨基酸分析仪测定3种百合的水提取液样品,共检出17种游离氨基酸(其中7种为必需氨基酸).结果表明,百合中的游离氨基酸以精氨酸为主体,占总游离...     

Free amino acids in some sponges

Most invertebrates, particularly those of marine origin, have relatively high concentrations of free amino acids which are considered an important constituent of their osmoregulatory mechanisms [1]. Very little information is available on the free amino acid distribution in Porifera [2,3]. Common amino acids in some sponges were recognised by paper chromatography by Inskip and Cassidy [4] and Ackermann et al. [5,6] included a few sponges in their survey of the occurence of nitrogen compounds in marine invertebrates. More recently Bergquist and Hartman [7] surveyed semiquantitatively the distribution of free amino acids in several sponges. In the present paper we report on the amino acid composition of 12 species of sponges belonging to the class Demospongiae as a part of a study on the metabolites of Porifera [8]. Fresh sponges were extracted with aqueous ethanol. The organic solvent was removed and the aqueous solution, after removal of the ether soluble compounds, was separated into cationic, anionic and neutral fractions by ion-exchange chromatography. The cation fraction was analysed for amino acids using an automatic amino acid analyser. The results, which are presented in Table 1, show that all species of sponges examined have a similar composition in common amino acids. Glycine almost always appears as the dominant protein amino acid, followed by high concentrations of alanine and glutamic acid, whereas relatively lower concentrations of basic amino acids are present. In Axinella cannabina, Chondrosia reniformis, Chondrilla nucula, Cliona viridis and Hymeniacidon sanguinea, glycine represents more than 77% of the total amino acids. The high percentage of free glycine (90.4%) in Chondrosia reniformis is noteworthy. The anionic and the neutral fractions were examined for sulfur-containing amino acids using PC. Taurine (Table 2) was detected in all the Porifera examined; this is in agreement with previous observations [5–7]. N-Methyltaurine was identified in some of the species examined, whereas neither N,N-dimethyltaurine nor N,N,N-trimethyltaurine were found.     

ISOLATION AND CHARACTERIZATION OF A SOLUBLE GLUCOSE-CONTAINING SIALOGLYCOPROTEIN FROM THE CORTICAL GREY MATTER OF CALF BRAIN

A sialoglycoprotein has been isolated from the cortical grey matter of calf brain after homogenization in 0.32 M-sucrose or in 0.15 M-NaCl. The sialoglycoprotein is present in the supernatant obtained after centrifugation at 100,000 g for 60 min. It is designated GP-350 on account of its elution with 350 mM-NaCl on a DEAE-cellulose column. From DEAE-cellulose chromatography it is evident that compounds comparable to GP-350 occur in the brain of calf and sheep, whereas they seem to be absent in calf liver and kidney. After purification, with polyacrylamide gel electrophoresis only one band can be shown both at pH 8.9 and 7.5. GP-350 consists of about 83 percent of protein and about 17 per cent of carbohydrate. The polypeptide core has an acidic character: amino acid analysis gives 26 per cent for glutamic acid plus aspartic acid and their amides, with a ratio of acidic to basic amino acids of 3.3. The carbohydrate moiety contains 2.4% sialic acid, 5.5 % hexosamine and 9.4% hexose. It is remarkable that this brain sialoglycoprotein comprises 4% glucose. Care was taken to prevent contamination with glucose-containing materials during the purification procedure of GP-350. The complete absence of other glucose-containing compounds which occur in brain, Le. glycogen and gangliosides, was demonstrated. GP-350 accounts for at least 3 per cent of the total saline-extractable protein and about 20 per cent of the total saline-extractable protein-bound sialic acid of the cortical grey matter of calf brain. These percentages correspond to 390 pg of protein and to 14 μg of sialic acid per g wet weight. GP-350 remains soluble when the pH is brought to 3.9 or when ethanol is added to 70 % (v/v).     

Mechanism of amino Acid uptake by sugarcane suspension cells

The amino acid carriers in sugarcane suspension cells were characterized for amino acid specificity and the stoichiometry of proton and potassium flux during amino acid transport.

Amino acid transport by sugarcane cells is dependent upon three distinct transport systems. One system is specific for neutral amino acids and transports all neutral amino acids including glutamine, asparagine, and histidine. The uptake of neutral amino acids is coupled to the uptake of one proton per amino acid; one potassium ion leaves the cells for charge compensation. Histidine is only taken up in the neutral form so that deprotonation of the charged imidazole nitrogen has to occur prior to uptake. The basic amino acids are transported by another system as uniport with charge-compensating efflux of protons and potassium. The acidic amino acids are transported by a third system. Acidic amino acids bind to the transport site only if the distal carboxyl group is in the dissociated form (i.e. if the acidic amino acid is anionic). Two protons are withdrawn from the medium and one potassium leaves the cell for charge compensation during the uptake of acid amino acids. Common to all three uptake systems is a monovalent positively charged amino acidproton carrier complex at the transport site.

     

Evaluation of unbound free heme in plant cells by differential acetone extraction

Heme functions not only as a prosthetic group of hemoproteins but also as a regulatory molecule, suggesting the presence of 'free' heme. Classically, total non-covalently bound heme is extracted from plant samples with acidic acetone after removal of pigments with basic and neutral acetone. Earlier work proposed that free heme can be selectively extracted into basic acetone. Using authentic hemoproteins, we confirmed that acidic acetone can quantitatively extract heme, while no heme was extracted into neutral acetone. Meanwhile, a certain amount of heme was extracted into basic acetone from hemoglobin and myoglobin. Moreover, basic acetone extracted loosely bound heme from bovine serum albumin, implying that the nature of hemoproteins largely influences heme extraction into basic acetone. Using a highly sensitive heme assay, we found that basic and neutral acetone can extract low levels of heme from plant samples. In addition, neutral acetone quantitatively extracted free heme when it was externally added to plant homogenates. Furthermore, the level of neutral acetone-extractable heme remained unchanged by precursor (5-aminolevulinic acid) feeding, while increased by norflurazon treatment which abolishes chloroplast biogenesis. However, changes in these heme levels did not correlate to genomes uncoupled phenotypes, suggesting that the level of unbound free heme would not affect retrograde signaling from plastids to the nucleus. The present data demonstrate that the combination of single-step acetone extraction following a sensitive heme assay is the ideal method for determining total and free heme in plants.     

抗植物病毒农药“病毒煞”的氨基酸成分分析

本文通过对抗植物病毒农药“病毒煞”的氨基酸成分进行分析,共含有１８种氨基酸,其中脯氨酸、谷氨酸、精氨酸和天冬氨酸含量较高,约占水解氨基酸总量的４７％;含有１９种游离氨基酸,脯氨酸含量最高,占游离氨基酸总量的５１％,说明氨基酸可能是其防病增产的有效成分之一。     

Gustatory responses to amino acids in the chorda tympani nerve of C3H mice

Integrated neural responses to various amino acids were recorded from the chorda tympani (facial) nerve in C3H mice. The basic amino acids hydrochlorides L-Arg-HCl and L-Lys-HCl evoked large magnitude integrated taste responses, similar to that for NaCl, and had estimated electrophysiological thresholds of 0.0001 M. No significant difference was indicated between the response magnitudes for the L- and D-forms of the basic amino acid hydrochlorides; however, responses to the basic amino acid hydrochlorides cross-adapted with NaCl. Responses to neutral L-amino acids (Ser, Ala, Gly), which taste sweet to humans, showed higher thresholds (>0.0003 M), similar to that for sucrose, and did not cross-adapt with basic amino acid hydrochlorides or with NaCl. Responses to the neutral amino acids L-Ser and L-Ala were larger than those to their D-amino acid enantiomers. The acidic amino acids L-Asp and L-Glu showed concentration-response functions different from that for HCl. Both acidic amino acids were more stimulatory than HCl at the same pH, although the responses to them were cross-adapted by HCl, indicating a pH effect. A comparison of the stimulatory effectiveness among amino acid derivatives and analogues suggested that the alpha- amino group is essential for the stimulatory effectiveness of neutral amino acids.      

Fractionation of gamma-emitting fission products absorbed by red kidney beans (Phaseolus vulgaris L.)

The gamma-emitting fission product nuclides ¹⁰⁶Ru, ¹²⁵Sb, ¹³⁷Cs and ¹⁴⁴Ce that accumulated in the edible pods of bean (Phaseolus vulgaris L.) plants grown in nutrient culture were subjected to chemical fractionation. The results indicated that the largest fraction of ¹⁰⁶Ru, ¹²⁵Sb and ¹⁴⁴Ce was associated with ionic forms including salts of organic acids, phosphates, carbonates and some protein-bound forms extracted with dilute mineral acids (acid fraction). The association of these radionuclides with lipids including lipophyllic pigments, free amino acids and amino sugars (ethanol fraction) was next in significance. The association of ¹³⁷Cs was, however, greater with the ethanol fraction than with the acid fraction. Considerably reduced amounts of the fission products were present in the pectates, proteins, polysaccharides and nucleic acids.     

Studies on Roasting Changes of Proteins

Changes of casein and lysozyme during roasting at various times and temperatures 100 ~ 300°C), especially those in amino acid composition and formation of some nonvolatile degradation products, were investigated.

Tryptophan, methionine, basic amino acids and β-hydroxy amino acids were easily decomposed as compared with acidic amino acids and other neutral amino acids in casein and Iysozyme. In hot water extract of roasted casein were detected some free amino acids, peptides, organic acids such as α-ketoglutaric, tartaric and malic acids, and indole. It is considered that free amino acids are produced mainly through ionic cleavage of peptide bond with the water bound within casein.