Amino acid composition of peptidoglycans isolated from cells of Coryneform bacteria by various methods

A comparative study has revealed the identity of the amino acid composition of the peptide part of peptidoglycans obtained from the intact cells (the first method) and of the amino acid composition of peptidoglycans isolated from cell walls (the second method). This evidences for the possibility of using the first method when determining types of peptidoglycans for diagnosis of the coryneform bacteria genera.     

Fatty acid composition of wild anthropoid primate milks

Fatty acids in milk reflect the interplay between species-specific physiological mechanisms and maternal diet. Anthropoid primates (apes, Old and New World monkeys) vary in patterns of growth and development and dietary strategies. Milk fatty acid profiles also are predicted to vary widely. This study investigates milk fatty acid composition of five wild anthropoids (Alouatta palliata, Callithrix jacchus, Gorilla beringei beringei, Leontopithecus rosalia, Macaca sinica) to test the null hypothesis of a generalized anthropoid milk fatty acid composition. Milk from New and Old World monkeys had significantly more 8:0 and 10:0 than milk from apes. The leaf eating species G. b. beringei and A. paliatta had a significantly higher proportion of milk 18:3n-3, a fatty acid found primarily in plant lipids. Mean percent composition of 22:6n-3 was significantly different among monkeys and apes, but was similar to the lowest reported values for human milk. Mountain gorillas were unique among anthropoids in the high proportion of milk 20:4n-6. This seems to be unrelated to requirements of a larger brain and may instead reflect species-specific metabolic processes or an unknown source of this fatty acid in the mountain gorilla diet.     

Amino acid composition of gum exudates from some african Combretum terminalia and anogeissus species

Amino acid compositions are presented for the proteinaceous components of the gum exudates from Combretum glutinosum (syn. apiculatum), C. zeyheri, C. molle (syn. guenzii), C. psidioides (syn. grandifolium), C. obovatum, C. collinum (syn. binderanum), C. hartmannianum, C. fragrans (syn. ternifolium), Teminalia sericea and T. superba; and for Anogeissus schimperi. The principal amino acids common to these species are aspartic acid, alanine and glycine, but there are considerable variations; glutamic acid, histidine, lysine, proline, serine, threonine and valine are also major components of some of the species studied. The Combretaceae are therefore similar to the Sterculiaceae in containing very low proportions of hydroxyproline, which is the major amino acid component of the gums studied so far from genera within the Mimosoideae.     

Amino acid composition of a new mitochondrially translated proteolipid isolated from yeast mitochondria and from the OSATPase complex

A new mitochondrially translated 10000 Mr proteolipid was isolated from yeast mitochondria. This proteolipid was purified by phosphocellulose chromatography, followed by reverse phase HPLC. This proteolipid was also extracted from the oligomycin sensitive ATPase complex and purified by HPLC. Its amino acid composition is different from the Dicyclohexylcarbodiimide binding protein.     

Amino acid composition in Isoparorchis hypselobagri.

The free amino acids of Isoparorchis hypselobagri have been determined by the chromatographic method (two-dimensional ascending). These are: leucine, valine, proline, alanine, glycine, glutamic acid and aspartic acid.     

6种石斛属植物氨基酸组成及营养价值评价

为比较不同种石斛的氨基酸组成差异,作出营养评价,使用氨基酸自动分析仪检测6种石斛的氨基酸含量,分析其必需氨基酸组成成分,并通过计算氨基酸评分(AAS)、化学评分(CS)及氨基酸比值系数分(SRCAA)等非生物指标进行营养评价。结果表明:石斛中氨基酸种类齐全、营养丰富,均含有被检测的17种氨基酸。6种石斛氨基酸总量存在差异,介于3.58%～8.09%。必需氨基酸组成总含量介于42.62%～47.23%之间,明显高于WHO/FAO模式值(35.00%),其中,化学评分显示其限制氨基酸均为半胱氨酸和蛋氨酸。6种石斛药用氨基酸含量相差较大(2.24%～5.37%),其中蜻蜓石斛含量最高,为含量最低细叶石斛的2.40倍,但在总氨基酸中所占的比例基本一致(60.96%～66.47%)。对6种石斛进行聚类分析可分为4类,其中杓唇石斛、叠鞘石斛、细叶石斛可视为高品质蛋白质种。综上所述,石斛氨基酸具有重要的营养价值,6种石斛氨基酸差异显著。该结果可为石斛营养价值评价、品种选育及药用开发提供理论指导。     

Amino acid composition and physiochemical characterization of chondroitinase from Arthrobacter aurescens.

The amino acid and carbohydrate compositions of chondroitinase AC [EC 4.2.2.5] from Arthrobacter aurescens were determined, and its physicochemical properties were examined. 1. The enzyme has been shown to be a glycoprotein containing mannose, glucose, glucosamine, and glucuronic acid (3:5:4:2). 2. Its molecular wieght was estimated to be 76,000 by gel filtration on Sephadex G-200, 75,000-80,000 by SDS disc electrophoresis, and 75,800 by sedimentation veolcity. No subunits were detected in the molecule. 3. The physicochemical properties determined include: sedimentation coefficient (s(o)20, w=5.14 S), diffusion constant (D(o)=6.09 X 10(-7) cm2/sec), frictional ratio (f:f(o)=1.19) and apparent partial specific volume (v=0.73 ml/g). 4. The optical rotatory dispersion and circular dichroism of the enzyme were investigated. The contents of alpha-helix and beta-structure of the enzyme were estimated to be 16 and 25%, respectively.     

Amino acid composition of protein termini are biased in different manners

An exhaustive statistical analysis of the amino acid sequences at the carboxyl (C) and amino (N) termini of proteins and of coding nucleic acid sequences at the 5' side of the stop codons was undertaken. At the N ends, Met and Ala residues are over-represented at the first (+1) position whereas at positions 2 and 5 Thr is preferred. These peculiarities at N-termini are most probably related to the mechanism of initiation of translation (for Met) and to the mechanisms governing the life-span of proteins via regulation of their degradation (for Ala and Thr). We assume that the C-terminal bias facilitates fixation of the C ends on the protein globule by a preference for charged and Cys residues. The terminal biases, a novel feature of protein structure, have to be taken into account when molecular evolution, three-dimensional structure, initiation and termination of translation, protein folding and life-span are concerned. In addition, the bias of protein termini composition is an important feature which should be considered in protein engineering experiments.