A dansylation microassay for some amino acids in brain.

A method is described for the determination of γ-amino butyric acid, glycine, glutamine, glutamate, asparate, and taurine in small samples of brain tissue. This is an extension of a method based on the formation of derivatives with [³H]dansyl chloride (15) with the addition of ¹⁴C-labeled amino acids as internal standards to allow correction for incomplete and variable degrees of dansylation. An improved chromatographic separation of dansyl-taurine is employed. Estimates of the contents of these amino acids in rat cortical tissue are reported and compared with those obtained on an autoanalyser, and with those in the literature using autoanalytical and other methods.     

Determination of the specific radioactivity of fatty acids separated as their methyl esters by gas-liquid chromatography

Free or combined (3)H-labeled fatty acids are converted to their methyl-(14)C esters or, if labeled with (14)C, to their methyl-(3)H esters. For a given specific radioactivity of the methyl group, the nuclide ratio in the esters separated by GLC is a direct measure of the specific radioactivity of the fatty acids, and quantitative collection is unnecessary. Methods of methylation with minimum quantities of labeled methanol, and of deriving nuclide ratios from channel ratios in a scintillation spectrometer, are given.     

Determination of amino sugars and amino acids in glycoconjugates using precolumn derivatization with o-phthalaldehyde.

This report examines the RP-HPLC separation of o-phthalaldehyde derivatives of amino acids, amino sugars, and amino sugar alcohols using either 2-mercaptoethanol or 3-mercaptopropionic acid. A method with pmol sensitivity for the analysis of N-acetylamino sugars of glycoconjugates was elaborated. Upon hydrolysis, amino sugars are reduced with borohydride. Automated precolumn derivatization and chromatographic conditions for the resulting hexosaminitols are the same as those used for the analysis of amino acids. The method has been tested with as little as 2 micrograms of bovine fetuin, with a glycopeptide from bromelain and with an oligosaccharide after periodate oxidation.     

Dynamical heterogeneity of specific amino acids in bacteriorhodopsin

Components of biological macromolecules, complexes and membranes are animated by motions occurring over a wide range of time and length scales, the synergy of which is at the basis of biological activity. Understanding biological function thus requires a detailed analysis of the underlying dynamical heterogeneity. Neutron scattering, using specific isotope labeling, and molecular dynamics simulations were combined in order to study the dynamics of specific amino acid types in bacteriorhodopsin within the purple membrane (PM) of Halobacterium salinarum. Motions of leucine, isoleucine and tyrosine residues on the pico- to nanosecond time scale were examined separately as a function of temperature from 20 to 300 K. The dynamics of the three residue types displayed different temperature dependence: isoleucine residues have larger displacements compared to the global PM above 120 K; leucine residues have displacements similar to that of PM in the entire temperature range studied; and tyrosine residues have displacements smaller than that of the average membrane in an intermediate temperature range. Experimental features were mostly well reproduced by molecular dynamics simulations performed at five temperatures, which allowed the dynamical characterisation of the amino acids under study as a function of local environment. The resulting dynamical map of bacteriorhodopsin revealed that movements of a specific residue are determined by both its environment and its residue type.     

Determination of the relative positions of amino acids by partial specific cleavages of end-labeled proteins

We have developed a new method for obtaining information about protein sequences that uses an approach analogous to that used to determine DNA sequences. In essence, three steps are involved. First, a detectable label is attached exclusively to the amino terminus of a polypeptide. Next, the labeled chain is subjected to partial specific cleavage in a way that produces roughly equimolar amounts of fragments of different sizes. Cleavages for methionine, tryptophan, arginine, aspartyl-proline bonds, and asparaginyl-glycine bonds have been employed. Lastly, the labeled fragments are separated according to size by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The distribution of target amino acids along the polypeptide chain can be deduced from the specific pattern of labeled bands by reading the "ladder" in the same way that DNA sequencing gels are read. Although the method can be conducted with a radioactive label, we have chosen to use a fluorescent label. We have applied the method successfully to the three subunit chains of two different fibrinogens.     

Apparent specific volumes and tastes of amino acids

The apparent specific volumes of 17 amino acids are determinedand compared with their tastes and predicted ranges of tastereported in earlier work. Most amino acids elicit many basictastes although one taste usually predominates. All D-aminoacids tasted (except proline and hydroxy prohne) are sweet andseven of the L-amino acids are sweet. Ten of the 16 L-aminoacids are bitter but two of these are both bitter and sweetin accordance with prediction from their apparent specific volumes.‘Spatial barriers’ account for the exclusion ofthe larger L-amino acids from sweet receptors. However, D-proline,the only reportedly purely bitter D-amino acid, is cyclic andthis explains its borderline position between the sweet andbitter regions, and the sweet-bitter taste of L-proline. Lowmol. wt amino acids, irrespective of whether they are D- orL-enantiomers, are always sweet, providing that their apparentspecific volumes are below 0.66 and that they do not generatesuprathreshold concentrations of protons. The two dicarboxylicamino acids, glutamic and aspartic are sour. Apparent specificvolumes represent the effective size of solutes in water dueto their intrinsic molecular architecture. The values reportedhere are used to interpret steric exclusion of certain enantiomersfrom the taste receptors. These results support the idea thatapparent specific volume is a determinant of taste quality.     

Determination of amino acids in saliva using capillary electrophoresis with fluorimetric detection

In the present study a sensitive method for the quantification of main free amino acids in saliva using capillary electrophoresis with laser induced fluorescence detection was developed. As background electrolyte 20 mM borate buffer pH 9.5 was used. Amino acids were separated after derivatization with fluorescein isothiocyanate (FITC) and the conditions for derivatization were optimized. The main amino acids occurring in saliva (Pro, Ser, Gly and Glu) were separated in less than 7 min. The parameters of validation such as linearity of response, precision and detection limits were determined. The detection limits were obtained in the range from 0.1 to 2.4 nM. The developed method was employed for determination of amino acids in real saliva samples.     

Determination of amino acids in saliva using capillary electrophoresis with fluorimetric detection

In the present study a sensitive method for the quantification of main free amino acids in saliva using capillary electrophoresis with laser induced fluorescence detection was developed. As background electrolyte 20 mM borate buffer pH 9.5 was used. Amino acids were separated after derivatization were optimized. The main amino acids occurring in saliva (Pro, Ser, Gly and Glu) were separated in less than 7 min. The parameters of validation such as linearity of response, precision and detection limits were determined. The detection limits were obtained in the range from 0.1 to 2.4 nM. The developed method was employed for determination of amino acids in real saliva samples.     

Formation of specific amino acid sequences during thermal polymerization of amino acids

The mechanism of the thermal polymerization (at 180°C) of glutamic acid, tyrosine, and glycine has been studied. Glutamic acid is quickly and almost completely converted into pyroglutamic acid. The only dipeptide that is formed by dimerization of the remaining two amino acids is cyclic glycyl-tyrosine (a diketopiperazin). In a secondary reaction pyroglutamic acid interacts with cyclic glycyl-tyrosine and yields pyroglutamyl-glycyltyrosine and pyroglutamyl-tyrosyl-glycine. Other di- or tripeptides are not observed. The preferential appearance of the two pyroglutamyl-peptides has been reported earlier by Nakashima et al. (1977). The present data explain those results. Model experiments show that cyclic glycyl-tyrosine can also be cleaved by other acids or bases. In the presence of acetic acid at 118°C N-acetyl-glycyl-tyrosine is the major product. Partial hydrolysis predominantly yields tyrosyl-glycine. These effects are explained by stereospecific interactions. The results on self-ordering of amino acids during peptide formation are discussed in respect of the origin of prebiotic enzymes and genetic information.     

Modulation of cellular heat sensitivity by specific amino acids

When either plateau-phase or exponentially growing Chinese hamster ovary (CHO) cells are incubated in amino acid-free medium, the cells become sensitized to killing by heat. For cells deprived of amino acids for 12 h survival decreases from 1 X 10(-2) for controls to 1 X 10(-6) for the deprived cells, following heating at 45 degrees C for 38 min. The survival of these sensitized cells is rapidly increased by the addition of a single amino acid just prior to heating. Of the 21 amino acids which are added in purified form to make McCoy's 5a medium, 12 show no protective effect, four have a small protective effect, and either alanine, asparagine, glutamine, serine, or theronine raise survival to a level similar to that of the control cells. The nonmetabolizable alanine analogue, 2-aminoisobutyric acid (AIB), increases survival of amino acid-deprived cells as effectively as each member of the group of five listed above, suggesting that metabolic conversion of the amino acids is not required for their protective effect. The data suggest that an increase in the intracellular concentrations of specific amino acids, independent of any change in cellular ATP content or the rate of protein synthesis, enables these cells to become quickly more resistant to killing by heat. We also conclude that the amino acid concentrations in poorly vascularized regions of some tumors should be considered, along with the oxygen, glucose, and proton concentrations, as factors which determine cellular survival following hyperthermia.     

Determination of amino acids in fodders and raw materials using capillary zone electrophoresis

Two schemes were offered for analysis of amino acid contents in fodders and raw materials for mixed fodders by capillary zone electrophoresis (CZE). The first variant provides express analysis of four technologically important amino acids (lysine, methionine, threonine, cystine) in borate buffer on characteristic absorption of aminogroup (190 nm), with limits of quantitation being on average 0.2%. The second scheme includes pre-capillary derivatization of amino acids using phenylisothiocyanate (PITC) and separation of phenylthiocarbamyl (PTC)-derivatives obtained by CZE with a detection on 254 nm, which allows to widen a list of detectable components up to 19 (without tryptophan) and significantly improve detection limits down to 0.01%. Acid hydrolysis was used for a sample preparation. The results of analysis of fodders were compared using such methods, as CZE, ion exchange chromatography (amino acid analyzer) and reversed-phase (RP)-HPLC (with gradient technique of elution).     

Determination of radioactivity of proline and hydroxyproline in tissue hydrolysates after the elimination of interference by primary amino acids by deamination

A simple method for the determination of radioactivity of proline and hydroxyproline, particularly of small amounts, in hydrolysates of tissues is described. Specificity is assured by eliminating primary amino acids from the hydrolysates by deamination and then extraction before separation of proline from hydroxyproline by paper chromatography. Six to eight tissue samples may be compared simultaneously. The efficiency and reproducibility are good, as indicated by the use of labeled l-proline, labeled dl-hydroxyproline, a hydrolysate of a protein in which the amino acids (and proline) were labeled, and hydrolysates of tissues cultured in media containing radioactive l-proline. The method is particularly useful when ion-exchange column chromatography of amino acids is not in routine use.     

Determination of the specific radioactivity of 14C-labeled glutamic acid and glutamine

A new, simple, and accurate method for the sequential determination of the specific radioactivity of [1-¹⁴C]glutamic acid and [1-¹⁴C]glutamine is described. Using this method, radioactivity in H¹⁴CO₃^?, in [¹⁴C]glutamic acid, and in [¹⁴C]-glutamine can be readily determined on a single sample of blood plasma. Radioactivity is released as ¹⁴CO₂ in a stepwise fashion, trapped in the center wells, and counted in a liquid scintillation counter. The applicability of the method is discussed.     

Determination of erythrocyte amino acids by gas chromatography

Erythrocyte amino acid levels were determined, by gas chromatography, in a group of 34 normal human adults. No significant sex or age correlations were noted.A method for the quantitative gas chromatographic analysis of free amino acids in erythrocytes is described. Following hemolysis and deproteinization the amino acids were isolated on a cation-exchange resin. Glutathione was removed from the amino acid mixture by adsorption on an anion-exchange resin. Following conversion to their N-acetyl-n-propyl esters, 19 amino acids were separated and quantitated by gas chromatography on a single column in 18 min. Typical reproducibility data indicate that a coefficient of variation of 2–5% is attainable.