Studies on Amino Acid Contents of Processed Soybean

Effect of heating on the nutritive value of defatted soybean flour has been investigated by animal experiments. Loss due to heat degradation was evaluated in two ways. In the first method, the amino acids lost during overheating were supplemented by cystine and mixture of lysine, arginine, tryptophan, and serine at dietary levels of 1.6% nitrogen, and cystine and mixture of those amino acids plus histidine at dietary levels of 3.2% nitrogen. The other procedure adopted was the absorbent test used with amino acid mixtures based on the pattern of amino acids released by pancreatic hydrolysis of unheated, properly heated, and overheated defatted soybean flour at 6 and 120 hr hydrolysis.

At 1.6% dietary nitrogen level, the nutritive value of overheated soybean flour increased by supplementation with cystine and amino acid mixture, but at the 3.2% nitrogen level only cystine was effective. Supplementation of lost amino acids to overheated flour did not restore the nutritive value to that of the properly heated flour. Based on the amino acids released by pancreatic hydrolysis of unheated, properly heated, and overheated soybean flour after 6 and 120 hr reaction, amino acid mixtures were prepared and tested for their nutritive value. While the nutritive value of amino acid mixture prepared based on the pattern of amino acid liberated by 6 hr digestion of unheated, properly heated, and overheated flour did not show similar trend to that of 3 kinds of flour itself, the nutritive value of the amino acid mixture prepared after the data obtained by 120 hr digestion agreed well with the trend of unheated or heated soybean flour.

The nutritive value was also measured by the nitrogen balance of test animals.     

Studies on Amino Acid Contents of Processed Soybean

The influence of sugars on the heat destruction of the basic and sulphur containing amino acids of soybean products, soybean protein and also pure amino acids has been investigated.

Amino acids were estimated by microbiological assay procedure. Cystine was also determined chromatographically.

Lysine, arginine and histidine were destroyed in different ways behaved when soybean products, soybean protein or pure amino acids mixed with and without sugars were autoclaved; and the condition of added sugars tended to influence the way of destruction.

Cystine was the most heat-labile amino acid. But the destruction did not appear to be ascribed to added sugars except 50% ethyl alcohol-soluble sugar solution of defatted soybean flour. This finding was also substantiated by the chromatographic analysis.

Methionine, in soybean products and soybean protein or as pure amino acid with and without the addition of sugars, was not influenced by autoclaving.     

Lysosomal pool of free-amino acids

Free (non-protein) amino acids were measured in whole rat liver and in unmodified lysosomes which were prepared from rat liver by the technique of free-flow electrophoresis. Significant intralysosomal pools of threonine, serine, valine, cystine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine and arginine were found. No efflux occurred from rat liver lysosomes in isotonic buffered sucrose at 0°C, but all amino acids showed various degrees of efflux at 20⁰ and 37⁰.     

Human–Human Hybridomas from Lung Cancer Patients Secrete Anti-DNA Antibodies

The effects of modification of the arginine/lysine ratio of dietary protein on the cholesterol kinetics were studied in male rats. Single amino acids (lysine to soybean protein and arginine to casein) were added to approximate the arginine/lysine ratio in different proteins. After acclimation to these diets for 30 days, rats were administered intravenous [¹⁴C]cholesterol and oral [³H]cholesterol. Analysis of the die-away curve of [¹⁴C]cholesterol showed an apparent independence of cholesterol kinetics to the dietary manipulations, but there was a moderate reduction of the size of the slowly exchangeable pool and of the biliary concentration of cholesterol when lysine was added to soybean protein. Addition of amino acids neither influenced cholesterol absorption nor the fecal excretion of the radioactivities from labeled cholesterol. The results indicate that manipulating the arginine/lysine ratio of dietary protein by adding single amino acids is not necessarily effective in ameliorating cholesterol metabolism in rats, although the arginine addition caused a significant reduction of serum cholesterol and triglyceride.     

Amino acid synthesis from glucose-U-14C in Glossina morsitans

Amino acid synthesis from glucose-U-¹⁴C was investigated in 2 day post-emergent and pregnant females of Glossina morsitans. This insect can synthesize alanine, aspartic acid, cystine, glutamic acid, glycine, proline, and serine from glucose. Arginine, histidine, hydroxyproline, isoleucine, leucine, lysine, methionine, phenylalanine, taurine, threonine, and valine showed no radioactivity and hence may be classified as nutritionally indispensable amino acids. Although tyrosine and hydroxyproline were not synthesized from glucose, they are at least partially dispensable nutrients for this insect because their synthesis from phenylalanine has been demonstrated. After the labelled glucose injection the highest radioactivity was recovered in the proline fraction. This is probably related to its rôle as an important energy reserve for flight. The radioactive amino acids recovered from females and from their offspring following glucose-U-¹⁴C injection were similar to those recovered from younger females. Radioactivity was also detected in the expired CO₂ and the excreta. The amino acids alanine, arginine, cystine, glycine, histidine, leucine/isoleucine, lysine, methionine, proline, and valine were identified in the excreta, of which arginine and histidine were in the largest amounts. Only excreted alanine, glycine, and proline showed radioactivity.     

Lysine and arginine requirements of juvenile Asian sea bass (Lates calcarifer)

Two separate experiments were conducted to determine the dietary requirements of juvenile Asian sea bass Lates calcarifer Bloch for lysine and arginine. Fish (average initial weight: lysine experiment, 13.12 ± 0.12 g; arginine experiment, 2.56 ± 0.13 g) were given amino acid test diets for 12 weeks containing fish meal, zein, squid meal, and crystalline amino acids. Each set of isonitrogenous and isocaloric test diets contained graded levels of L ‐lysine or L ‐arginine. The feeding rate in the lysine experiment was at 4–2.5% of the body weight day^?1, while in the arginine experiment it was at 10–4% of the body weight day^?1. The fish (20 per tank, lysine experiment; 15 per tank, arginine experiment) were reared in 500‐L fibreglass tanks with continuous flowthrough sea water at 27 °C and salinity of 31 ppt in the lysine experiment and at 29 °C and salinity of 29 ppt in the arginine experiment. The experiments were in a completely randomized design with two replicates per treatment. Survival was high in fish given adequate lysine or arginine. Mean percentage weight gains were significantly different in fish fed varying levels of lysine or arginine. Fish fed high levels of L ‐arginine suffered high mortalities. No significant differences were obtained in the feed efficiency ratios (FER, g gain g^?1 feed) of fish fed graded lysine, although the values tended to increase as the dietary lysine level was increased up to the requirement level. In contrast, in the arginine experiment, significant differences in FER of fish among treatments were obtained; the highest FER was observed in fish fed the diet containing an optimum arginine level. On the basis of the growth response, survival, and FER, the lysine and arginine requirements of juvenile Asian sea bass were estimated to be 20.6 g kg^?1 dry diet (4.5% protein) and 18.2 g kg^?1 dry diet (3.8% protein), respectively. These data will be useful in the further refinement of practical diet formulations for the Asian sea bass.     

Synthesis of metabolism-resistant substrates for the transport system for cationic amino acids; their stimulation of the release of insulin and glucagon, and of the urinary loss of amino acids related to cystinuria

Several amino acids have been synthesized as model transport substrates building on the piperidine and cyclohexane rings. Only when the distal N atom is part of an unambiguously cationic structure are these compounds transported predominantly by the cationic amino acid system. These amino acids in labeled form are excreted rather slowly in unmodified state, very little ¹⁴CO₂ being released. Those which are unambiguously cationic (including also homoarginine) led to a greatly increased excretion of arginine, lysine, ornithine and citrulline. Those which might be expected to act as lysine analogs had little effect on the excretion of the basic amino acids, although the excretion of citrulline and the sum of glutamine plus asparagine was accelerated. Certain of the analogs intensified the excretion of citrulline in dissociation from effects on resorption of the basic amino acids, also in dissociation from effects on cystine resorption. These results indicate citrulline resorption does not occur principally by the same agency serving for the basic amino acids, nor by the agency serving for cystine, despite the observed interactions for resorption. The injection of either of three transport analogs for arginine into the rat leads to early increases in the circulating levels of immunologically reactive insulin and glucagon.     

Characterization of arginine transport in Helicobacter pylori

Background. The amino acid L‐arginine is an essential requirement for growth of Helicobacter pylori. Several physiological roles of this amino acid have been identified in the bacterium, but very little is known about the transport of L‐arginine and of other amino acids into H. pylori. Methods. Radioactive tracer techniques using L‐(U‐¹⁴C) arginine and the centrifugation through oil method were employed to measure the kinetic parameters, temperature dependence, substrate specificity, and effects of analogues and inhibitors on L‐arginine transport. Results. The transport of arginine at millimolar concentrations was saturable with a K_m of 2.4 ± 0.3 mM and V_max of 1.3 ± 0.2 pmole min^?1 (µl cell water)^?1 or 31 ± 3 nmole per minute (mg protein)^?1 at 20°C, depended on temperature between 4 and 40°C, and was susceptible to inhibitors. These characteristics suggested the presence of one or more arginine carriers. The substrate specificity of the transport system was studied by measuring the effects of L‐arginine analogues and amino acids on the rates of transport of L‐arginine. The absence of inhibition in competition experiments with L‐lysine and L‐ornithine indicated that the transport system was not of the Lysine‐Arginine‐Ornithine or Arginine‐Ornithine types. The presence of different monovalent cations did not affect the transport rates. Several properties of L‐arginine transport were elucidated by investigating the effects of potential inhibitors. Conclusions. The results provided evidence that the transport of L‐arginine into H. pylori cells was carrier‐mediated transport with the driving force supplied by the chemical gradient of the amino acid.     

近红外光谱技术快速预测大豆氨基酸

为探索近红外光谱技术在大豆氨基酸测试中的应用,寻找一种快速的检测方法,以167份大豆[Glycine max(L.)Merr.]种子为材料,采用傅里叶变换近红外光谱技术(FT-NIRS)对经高效液相色谱法(HPLC)分析的18种氨基酸含量进行模拟。结果显示:天冬氨酸(R2CV=0.85)、谷氨酸(R2CV=0.86)、丝氨酸(R2CV=0.82)、甘氨酸(R2CV=0.89)、酪氨酸(R2CV=0.83)、苯丙氨酸(R2CV=0.78)、异亮氨酸(R2CV=0.86)和色氨酸(R2CV=0.81)及15种氨基酸总和(R2CV=0.82)可利用FT-NIRS准确预测;苏氨酸、精氨酸、丙氨酸、缬氨酸、亮氨酸和胱氨酸检测模型有一定的参考价值,可用来进行相对含量的估测;而对组氨酸、赖氨酸、脯氨酸和蛋氨酸的预测不准确。本研究进一步证明,利用FT-NIRS技术预测大豆主要氨基酸组分是稳定可行的。     

Amino-acid synthesis in adult Dacus oleae (Gmelin) (Diptera Tephritidae) determined with [U-14C] glucose

The ability of adult Dacus oleae for amino-acid synthesis from [U-14C] glucose was investigated. The relatively high specific activity radiometric measurements indicated that both sexes were able to synthesize the amino acids: alanine, aspartic acid, cystine, glutamic acid, glycine, hydroxyproline, proline and tyrosine; therefore, these amino acids are considered as nutritionally dispensable for D. oleae. On the other hand, the amino acids: arginine, histidine, leucine, isoleucine, lysine, methionine, phenylalanine, serine, threonine, and valine, showed a very low specific activity and therefore are considered as nutritionally indispensable. It was not possible to conclude about tryptophane, since the acid hydrolysis destroyed this amino acid.     

The production of extracellular and intracellular free amino acids during aerated fermentation of glucose by Baker’s yeast (Saccharomyces cerevisiae)

During a study of the effects of a high level of NaCl on the content of free intracellular amino acids in baker’s yeast grown in aerated fermentation of glucose it was found (Malaneyet al. 1988, 1989; Malaney and Tanner 1988) that 0.6 mol/L exogenous NaCl significantly increased the content of free intracellular citrulline, glutamine, ornithine, arginine and lysine (all basic amino acids) over that observed at zero mol/L exogenous NaCl. (Exogenous is defined as salt added beyond that present in the mineral salts in the culture medium.) This paper describes the production and relative relationships of both extracellular and free intracellular amino acids byS. cerevisiae under conditions of high NaCl content in the growth medium at pH 5 and 32 °C. For early culture times (6 h), the production of glutamine, citrulline, valine, isoleucine, ornithine, lysine and histidine were all enhanced by the addition of NaCl. For late times (24 h), except for ornithine, the early-time-enhanced amino acids continued to be enhanced by the addition of NaCl. In addition, the yields of several other amino acids also were increased by exogenous salt at this late time. These include aspartic acid, threonine, glutamic acid, cystine, methionine, tyrosine, phenylalanine and arginine. Deceased, August 12, 1988. This study was supported by theNational Science Foundation (Grant No. CPE8209945) in conjunction with the NSF United States — Taiwan Cooperative Science Program.     

Liquid chromatographic—mass spectrometric analysis for screening of patients with cystinuria, and identification of cystine stone

Analyses of amino acids in the urine of a normal human and of patients with heterozygous and homozygous cystinuria have been carried out, using liquid chromatography—mass spectrometry with an atmospheric pressure ionization interface system. A kidney cystine stone was also analysed by this system. Very intense quasi-molecular ions ([M + H]⁺) of standard cystine, arginine, lysine and ornithine were observed on mass chromatograms as base peaks. Mass chromatograms of the urine samples from a normal human and from patients with heterozygous and homozygous cystinuria were easily distinguishable. The retention times in the mass chromatogram and mass spectrum of kidney stone cystine was almost the same as that of authentic cystine.     

Dégradation d'acides aminés à l'interface eau-sédiment réconstitué d'une lagune méditerranéenne (Golfe du Lion)

Degradation of Amino Acids at a Simulated Water-sediment Interface of a Mediterranean Lagoon Environment, Golfe du Lion The degradation of two ¹⁴C and ³H labelled amino acids at the simulated water-sediment interface of a Mediterranean lagoon was studied. The four day experiments included the respiratory activity measurement and the study of incorporation processes of the radioactivity in specific organic fractions of the ¹⁴C arginine. After active mineralization occurred during the first day, the radioactivity in the acid-soluble fraction decreased and polycondensed products were progressively incorporated. The radioactivity of the ³H lysine was included mainly in the acid soluble fraction. The nature of the substrate, and the reducing conditions in the environment affect the radioactivity distribution in the organic fractions. The identification of amino acids in the acid-soluble and base soluble fractions shows that the labelled arginine and lysine and other amino acids in the acid soluble and base soluble fractions shows that the labelled arginine and lysine released from the initial compounds are important quantitatively.     

Liver Nonprotein Sulfhydryl and Taurine Concentrations,and Fat Content of Rats Fed a Low Protein Diet Supplemented with Sulfur-containing Amino Acids

The relative excess of some catabolites of sulfur-containing amino acids in the liver of rats fed a low protein diet might be one of the factors which cause the liver fat accumulation. To investigate the possibility were studied relationships between changes in concentrations of some metabolites of sulfur-containing amino acids and those in fat contents of rats fed a low protein diet consisting of heated soybean flour, casein or wheat flour with or without added methionine, threonine or lysine. The addition of 0.6% methionine to the 25% heated soybean flour diet increased the nonprotein-sulfhydryl (NP–SH) concentration and fat content in the liver. These changes were prevented by the further addition of 0.5% threonine to the diet, although the NP–SH concentration was remarkably higher than that of rats fed the unsupplemented diet. The addition of 0.6% cystine HC1 to the 25% heated soybean flour diet containing sufficient choline elevated the NP–SH concentration and fat content in the liver, which were not affected by the further addition of 0.5% threonine. The addition of 0.6% cystine HC1 to the 10% casein diet significantly increased the fat content, and NP–SH and taurine concentrations in the liver. The further addition of 0.5 % threonine completely decreased the fat content, and partially reduced the NP–SH and taurine concentrations. Effects of supplementation of 0.4% lysine HC1 to the 70% wheat flour diet on the fat content and NP–SH concentration in the liver demonstrated the trends similar to those of supplementation of cystine to the 10% casein diet. The further addition of threonine remarkably decreased the fat content, NP–SH and taurine concentrations in the liver.     

Modification of available arginine residues in proteins by p-hydroxyphenylglyoxal

p-Hydroxyphenylglyoxal reacts with arginine residues in proteins to give a single product which can be quantitated spectrophotometrically. The reaction takes place under mild conditions, pH 7–9 and 25°C. Under these conditions up to complete modification of N^α-citraconyl-l-arginine was obtained within 60 min with less than 5% modification of other common amino acid side chains. The extent of modification in a protein can be determined at 340 nm using the molar absorption coefficient of 1.83 × 10⁴m^?1 cm^?1 for the product at pH 9.0 and 25°C following removal of excess reagent by gel filtration. Several proteins, previously shown to have essential arginines, were modified by p-hydroxyphenylglyoxal and the losses in arginines were determined spectrophotometrically. These results were in close agreement with those of previous investigators. Rhea ovomucoid, a glycoprotein without arginines but containing an essential lysine, was relatively unaffected.     

Selective destruction of amino acid residues in irradiated solutions of superoxide dismutase.

Amino acid analyses of irradiated bovine superoxide dismutase solutions showed that only a few types of residues are destroyed by H and Br₂^? radicals and confirmed the indications obtained from work on free amino acids. Furthermore destruction of lysine - unexpected on the basis of data obtained in free solutions of amino acids exposed to Br₂^? - was observed in the copper-containing protein. Different extent of amino acid losses were observed depending on pH and presence or absence of copper. Correlation of these losses with residual enzymic activity permitted identification of some vital residues.     

The kinetics of inhibition of Vigna catjang cotyledon and buffalo liver arginase by L-proline and branched-chain amino acids

The effect of proline, isoleucine, leucine, valine, lysine and ornithine under standard physiological conditions, on purified Vigna catjang cotyledon and buffalo liver arginases was studied. The results showed that V. catjang cotyledon arginase is inhibited by proline at a lower concentration than buffalo liver arginase and the inhibition was found to be linear competitive for both enzymes. Buffalo liver arginase was more sensitive to inhibition by branched-chain amino acids than V. catjang cotyledon. Leucine, lysine, ornithine and valine are competitive inhibitors while isoleucine is a mixed type of inhibitor of liver arginase. We have also studied the effect of manganese concentration which acts as a cofactor and leads to activation of arginase. The optimum Mn^{2 +} concentration for Vigna catjang cotyledon arginase is 0.6 mM and liver arginase is 2.0 mM. The preincubation period required for liver arginase is 20 min at 55°C, the preincubation period and temperature required for activation of cotyledon arginase was found to be 8 min at 35°C. The function of cotyledon arginase in polyamine biosynthesis and a possible role of branched chain amino acids in hydrolysis of arginine in liver are discussed.     

Variation in the free amino acid content of skeletal muscle of Ophicephalus punctatus (Bloch)

The skeletal muscle of Ophicephalus punctatus contains nine essential free amino acids, arginine, histidine, isoleucine, leucine, methionine, phenylalanine, threonine, valine and lysine, and eight non-essential amino acids, alanine, aspartic acid, cystine, glutamic acid, glycine, tyrosine, proline and serine. Histidine and lysine dominated the free amino acids pool. Seasonal variation was detected in the levels of histidine, arginine, leucine, phenylalanine, glycine, cystine and serine with highest values occurring in April and again in November. Changes were also detected in the concentrations of certain amino acids as the fish grew in size. Levels of free amino acids did not significantly differ between sexes. Factors effecting variation are discussed.     

Uptake of l-[35S]Cystine by Isolated Rat Brain Capillaries

Adult rat brain capillaries were isolated by a simplified procedure and showed an enrichment of the marker enzyme, γ-glutamyltranspeptidase. The uptake of [³⁵S]cystine at 37°C by this preparation can be divided into two components, a sodium- and energy-dependent transport process for the free amino acid pool, with an apparent K_m of 36 μm , and a binding process, with an apparent K_m of 1.13 mm . Chemical analysis of the amino acid pool indicates that cystine is the major form of intracapillary ³⁵S. Cystine transport was not inhibited by lysine, but glycine, α-methylaminoisobutyric acid and β-2-aminobicyclo-[2,2,1]-heptane-2-carboxylic acid were inhibitory to a small extent.     

The effect of sugar,amino acid,metal ion,and NaCl on model Maillard reaction under pH control

Summary. The color intensities was determined of Maillard reaction products (MRPs) prepared by heating each of five sugars (maltose, fructose, glucose, arabinose, and xylose) with each of 12 amino acids (aspartic acid, glutamic acid, alanine, leucine, isoleucine, valine, proline, serine, cysteine, phenylalanine, arginine, and lysine). The remaining percentages of glucose and rate of change of color intensity due to the addition of a metal ion and NaCl were monitored for nine MRPs that had been formed between glucose and each of nine amino acids (aspartic acid, glutamic acid, alanine, valine, serine, cysteine, phenylalanine, arginine, and lysine). Model MRPs were prepared in a block heater at 100°C for 1–12h with the pH value controlled at 6.5. The resulting color intensity of each MRPs formed from the basic amino acids was greater due to the higher reactivity than those from the acidic amino acids. The remaining percentage of glucose in each MRPs from the basic amino acids was lower than those from the acidic amino acids. The MRPs from the nonpolar amino acids showed an intermediate color intensity and remaining percentages of glucose between those formed from the basic and acidic amino acids. Browning tended to be accelerated in the presence of metal ions, especially Fe²⁺ and Cu²⁺, although it was affected by the property of the amino acid and heating time as well as by the type of metal ion. On the other hand, browning was greatly inhibited by a high concentration of NaCl.