The mechanisms of amino acids synthesis by high temperature shock-waves.

The mechanisms of amino acids synthesis behind high temperature shock-waves were elucidated and distinction was made between the steps occurring in the gas phase and those occurring in solution. In the presence of water vapor, aldehydes and HCN are formed separately in regions of different temperatures along the reacting gas. The aldehydes and ammonia condense to aldimines which add HCN to form alpha-amino nitriles, all in the gas phase. The hydrolysis to amino acids takes place in solution. In the absence of water vapor, aldimines and HCN are formed in the gas phase but condense to alpha-amino nitriles only in solution. A fair amount of oxygen only lowers the production of amino acids, which consequently could be still produced in the presence of oxygen in the Earth's primitive atmoshere. The waterless mechanism can operate in the Jovian atmosphere and supply it with ample amounts of amino acids, especially aspartic.     

Transformation of some hydroxy amino acids to other amino acids.

It has been observed that beta-hydroxy-alpha-amino acids are transformed into other amino acids, when heated in dilute solutions with phosphorous acid, phosphoric acid or their ammonium salts. It has been shown that as in the case of previously reported glycine-aldehyde reactions, glycine also reacts with acetone to give beta-hydroxyvaline under prebiologically feasible conditions. It is suggested, therefore, that the formation of beta-hydroxy-alpha-amino acids and their transformation to other amino acids may have been a pathway for the synthesis of amino acids under primitive earth conditions.     

The synthesis of amino acids by Methanobacterium omelianskii

1. Methanobacterium omelianskii was grown on (14)CO(2) and unlabelled ethanol, or on [1-(14)C]- or [2-(14)C]-ethanol and unlabelled carbon dioxide. The cell protein was hydrolysed and certain of the amino acids were isolated and degraded. 2. Carbon from both carbon dioxide and ethanol is used for biosynthesis of amino acids, and in most cases ethanol is incorporated as a C(2) unit. Ethanol carbon atoms and carbon dioxide carbon atoms apparently enter the same range of compounds. Ethanol and carbon dioxide are equally important as sources of cell carbon. 3. The origins of carbon atoms of aspartate, alanine, glycine, serine and threonine are consistent with the synthesis of these amino acids, by pathways known to exist in aerobic organisms, from pyruvate arising by a C(2)+C(1) condensation. The proportion of total radioactivity found in C-1 of lysine, proline, methionine and valine is consistent with synthesis of these amino acids by pathways similar to those found in Escherichia coli. Isoleucine is probably formed by carboxylation of a C(5) precursor formed entirely from ethanol. Glutamate is formed by an unknown pathway.     

Chemotaxis toward amino acids by Bdellovibrio bacteriovorus.

Chemotaxis toward amino acids by Bdellovibrio bacteriovorous strain UKi2 was studied by the capillary technique of Adler (J. Gen. Microbiol. 74:77-91, 1973). Chemotaxis was shown to be optimal when the capillaries were incubated at between 15 and 40 degrees C for 30 min; the optimal pH was between 7.0 and 8.2. The chemotactic response was proportional to the density of the suspension of bdellovibrios up to a density of 10(8) cells/ml. B. bacteriovorus was attracted to L-asparagine, L-cysteine, L-glutamine, glycine, L-histidine, L-lysine, and L-threonine. The possible roles of chemotaxis in the life of B. bacteriovorus are discussed.     

Chemotaxis toward amino acids by Bacillus subtilis.

Conditions for assaying chemotaxis in Bacillus subtilis are described. The chemotaxis medium we used afforded excellent motility for hours. In it, chemotaxis measured by capillary assays was insensitive to pH between 5.5 and 9, and to temperature between 28 degrees C and 42 degrees C. Chemotaxis was observed toward all 20 common amino acids, with thresholds varying from 3nM for alanine to 0.1 mM for glutamate, in the capillary assay, and from 0.1 muM for alanine to 0.32 mM for glutamate in the microscope assay.     

Inhibition of chicken pyruvate kinases by amino acids.

Alanine, serine, and phenylalanine behave as inhibitors competitive with phosphoenolpyruvate for the activated forms of the chicken pyruvate kinases. On the other hand, phenylalanine and alanine behave as K-type inhibitors and serine behaves as a heterotropic activator of pyruvate kinase variants which undergo homotropic activation. Tryptophan lowers the Vm and tends to yield complex plots with all variants studied. Kinetic patterns obtained in the presence of phenylalanine also show some characteristics not generally associated with a competitive mechanism. These observations are related to data previously obtained using the rat isozymes and are used to formulate a mechanism which explains the effects of the amino acids. This mechanism hypothesizes that all the effector amino acids bind to the phosphoenolpyruvate site; however, amino acids with nonpolar side chains also interact with a nonpolar region of the T conformer and thereby stabilize it. It is further proposed that there are two such nonpolar regions on the various pyruvate kinases--the one which reacts with the nonbulky side chains, and another which reacts only with relatively bulky side chains. The stabilizing effect of this second nonpolar interaction imparts inhibitory characteristics which are not competitive in nature. Serine and perhaps other polar compounds may also bind at the phosphoenolpyruvate site, but because of their polarity exert a repulsive force at the same nonpolar site with which the nonbulky nonpolar amino acids interact. This repulsion stabilizes the R conformation. Presumably the homotropic activating effects of phosphoenolpyruvate operate via this same mechanism. The data are also used to support a specific sequential-concerted mechanism for the homotropic activating effect of phosphoenolpyruvate. According to this mechanism, phosphoenolpyruvate adds sequentially to the first two subunits. This interaction causes the respective subunits to convert to the R conformation but, once two subunits are in R conformation, the remaining two subunits convert in concert.     

The chemistry of flavines and flavoproteins. Photoreduction of flavines by amino acids

1. Flavines are photoreduced through their triplet states by amines and amino acids (e.g. EDTA and dl-phenylglycine). The anaerobic photoreduction of FMN and several other flavines with dl-phenylglycine was analysed in terms of a detailed kinetic scheme. 2. The reaction produces equimolar amounts of benzaldehyde, carbon dioxide and reduced flavine. 3. The sensitivity of the rates to substituents in the dl-phenylglycine can be described by a Hammett rho-value of -1.1. 4. Phenylacetic acid behaves differently from dl-phenylglycine or benzylamine towards a series of flavines. 5. The photoreductions are quenched by several aromatic compounds. From the effects of light-intensity and temperature, and by comparison with potassium iodide quenching, it is concluded that inhibition by the aromatic compounds is not simply a collisional process. 6. FAD reacts more slowly than FMN both in the photoreduction and in dark reduction by NADH. Urea and dimethyl sulphoxide decrease the intramolecular interaction in FAD, but they have no effect on the rate of dark reduction of FAD compared with FMN. In contrast, the photoreduction of FAD is quicker in urea.     

Accumulation of amino acids by lysosomes incubated with amino acid methyl esters.

Rat liver lysosomal preparations incubated with 10(-5) M L-[4,5-3H]leucine methyl ester hydrolyzed the methyl ester and accumulated radioactivity within a particulate compartment. The acculated radioactivity was identified as free leucine by thin layer chromatography. Free leucine was not itself taken up by the lysosomal preparations. The capacity to accumulate leucine was identified as a specific property of lysosomes and was thought to result from the trapping of the free amino acid within the lysosome following the hydrolysis of the methyl ester. Lysosomes also accumulated phenylalanine, serine, and alanine when incubated with the corresponding methyl esters. Leucine accumulation was inhibited by submillimolar concentrations of chloroquine, by the protease inhibitor L-1-tosylamido-2-phenylethyl chloromethyl ketone, and by lowering the pH below 7.0. Efflux of leucine from the lysosomes was highly temperature dependent (activation energy 33 kcal/mol). No evidence was found to suggest that leucine efflux was a carrier-mediated process. The results provide a new methodology for the study of amino acid movements across lysosomal membranes.