scholarly journals On the amino acids in the urine of dairy cows fed urea as the sole or partial source of nitrogen

1977 ◽  
Vol 49 (4) ◽  
pp. 258-263
Author(s):  
Matti Kreula ◽  
Terttu Ettala
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Dairy Cows ◽  
Free Amino Acids ◽  
Free Amino ◽  
Ammonium Nitrogen ◽  
Important Amino Acid ◽  
Total Free Amino Acids ◽  
The Difference ◽  
Urinary Amino

The urinary amino acids in free and bound form were determined quantitatively in dairy cows fed urea and ammonium nitrogen as the sole (0-cows) or partial (ULP-cows) source of nitrogen. For comparison, amino acid determinations were performed also on the urine of cows on ordinary silage-cereals feed and pasture feed (NorP-cows). The total amount (mg/1 urine) of the free amino acids was the smallest with 0-cows and the highest with NorP-cows on pasture feeding. The difference was mainly due to glycine ,which was found in significantly higher (P < 0.001) amounts with NorP-cows on pasture feeding. The proportion of glycine in the total identified free amino acids was 9.7 ± 9.0 % with 0-cows, 13.5 ± 5.1 % with ULP-cows, 7.7 ±3.4 % with NorP-cows on indoor feeding and 56.4 ±21.0 % with NorP-cows on pasture feeding. The corresponding figures for glutamic acid, which was quantitatively the most important amino acid with 0- and ULP-cows, were 36.5 ± 29.6 %, 19.8 ± 19.2 %, 5.7 ±4.0 % and 3.9 ± 2.1 % of the total free amino acids. Besides the identified amino acids, there were a number of unidentified amino acid derivatives in the free amino acid fraction in all the feeding groups. The total amount of amino acids freed by hydrolysis was the lowest with 0-cows. The proportion of glycine of the amino acids of the hydrolysate was48 % with 0-cows, 66 % with ULP-cows and 84 % with NorP-cows.

scholarly journals Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage

Foods ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 132 ◽  
Author(s):  
Mehdi Triki ◽  
Ana Herrero ◽  
Francisco Jiménez-Colmenero ◽  
Claudia Ruiz-Capillas
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Biogenic Amine ◽  
Free Amino Acids ◽  
Free Amino ◽  
Behavior Pattern ◽  
Chicken Breast ◽  
Total Free Amino Acids

This paper studies the changes that occur in free amino acid and biogenic amine contents of raw meats (beef, pork, lamb, chicken and turkey) during storage (2 °C, 10 days). The meat cuts samples were harvested from a retail outlet (without getting information on the animals involved) as the following: Beef leg (four muscles), pork leg (five muscles), lamb leg (seven muscles), turkey leg (four muscles), and chicken breast (one muscle). Meat composition varied according to meat types. In general, pH, microbiology counts, biogenic amine (BA), and free amino acid (FAA) contents were also affected by meat types and storage time (p < 0.05). Chicken and turkey presented the highest levels (p < 0.05) of FAAs. Total free amino acids (TFAA) were higher (p < 0.05) in white meats than in red ones. The behavior pattern, of the total free amino acids precursors (TFAAP) of Bas, was saw-toothed, mainly in chicken and turkey meat during storage, which limits their use as quality indexes. Spermidine and spermine contents were initially different among the meats. Putrescine was the most prevalent BA (p < 0.05) irrespective of species. In general, chicken and turkey contained the highest (p < 0.05) levels of BAs, and TFAAP of BAs. In terms of the biogenic amine index (BAI), the quality of chicken was the worst while beef meat was the only sample whose quality remained acceptable through the study. This BAI seems to be more suitable as a quality index for white meat freshness than for red meat, especially for beef.

Free amino acids of sunflower hypocotyl tissue during crown gall tumor development

1968 ◽  
Vol 46 (3) ◽  
pp. 217-223 ◽  
Author(s):  
R. M. Behki ◽  
S. M. Lesley
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Content ◽  
Total Content ◽  
Free Proline ◽  
Total Free Amino Acids ◽  
Hypocotyl Tissue

The concentration of each free amino acid present in hypocotyl tissue of sunflower seedlings was determined during the period following both sterile wounding and inoculation with either tumorigenic (strain 1025) or non-tumorigenic (strain IIBNV6) Agrobacterium tumefaciens. The concentration of the total free amino acids of hypocotyl tissue reached a maximum 68 hours after infection with strain 1025 and this level was 50% greater than that found in plants treated with strain IIBNV6. The total content of free basic amino acids increased to a peak value at 20 hours after infection by strain 1025 and this represented 1.4 to 3 times the level found in strain IIBNV6 inoculated seedlings at 20 hours.The amount of free proline decreased with time and it was essentially absent 164 hours after infection with strain 1025. At 2 months the concentration of free proline in the tumor tissue was greatly increased with 75% of the total free amino acids accounted for as proline.The free amino acid content of strain 1025 growing in either the presence or absence of an extract from wounded seedlings was measured and the results indicated no significant relationship between the plant and bacterial systems with regard to their free amino acid pools.

AMINO ACID COMPOSITION OF UREDOSPORES OF PUCCINIA GRAMINIS TRITICI

1965 ◽  
Vol 43 (6) ◽  
pp. 695-699 ◽  
Author(s):  
David Stefanye ◽  
Kenneth R. Bromfield
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Ion Exchange ◽  
Free Amino Acids ◽  
Free Amino ◽  
Spore Wall ◽  
Ion Exchange Chromatography ◽  
Exchange Chromatography ◽  
Puccinia Graminis ◽  
Total Free Amino Acids

Uredospores of Puccinia graminis var. tritici (race 56) were analyzed quantitatively for total free amino acids and ninhydrin-positive substances by ion-exchange chromatography. Extracts of these substances were obtained by leaching the spores and by re-extracting leached spores with boiling water. Thirty-five ninhydrin-positive compounds were found and identified. The leach extract differed quantitatively from the extract obtained by boiling although both contained the same 35 substances. It is proposed that there are easily extractable ninhydrin-positive substances coating the spore wall and ninhydrin-positive substances in the protoplasm that can be extracted only with difficulty.

Biochemische Aspekte des Aminosäuren-Stoffwechsels bei Psoriasis vulgaris / Biochemical Aspects of Amino Acid Metabolism in Psoriasis vulgaris

1973 ◽  
Vol 28 (7-8) ◽  
pp. 449-451 ◽  
Author(s):  
G. Peter ◽  
H. Angst ◽  
U. Koch
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Metabolism ◽  
Acid Metabolism ◽  
Psoriasis Vulgaris ◽  
Normal Subjects ◽  
Pathological Process

Free and protein-bound amino acids in serum and scales were investigated. In serum the bound amino acids of psoriatics are significantly higher with exception of Pro, Met, Tyr and Phe in contrast to normal subjects. For free amino acids the differences between normal subjects and psoriatics found in serum and scales are not significant. Results are discussed in relation to the single amino acids and the biochemical correlations are outlined which takes the pathological process as a basis.

Effects of abomasal infusions of sodium caseinate, a hydrolysate of casein or a corresponding mixture of free amino acids on milk yield and composition in dairy cows

1995 ◽  
Vol 62 (1) ◽  
pp. 29-37 ◽  
Author(s):  
Jai-Jun Choung ◽  
David G. Chamberlain
Keyword(s):  
Amino Acids ◽  
Dairy Cows ◽  
Free Amino Acids ◽  
Free Amino ◽  
Milk Protein ◽  
Bioactive Peptides ◽  
Basal Diet ◽  
Sodium Caseinate ◽  
Amino Acid Residues ◽  
Kinetics Of

SummaryThe effects of the form in which amino acids are presented to the abomasum on the milk production of dairy cows receiving a basal diet of grass silage and a barley-based supplement were examined in two experiments. Effects of abomasal infusions of sodium caseinate were compared with the effects of corresponding levels of either an enzymic hydrolysate of casein (Expt 1) or a corresponding mixture of free amino acids (FAA; Expt 2). In Expt 1, although the yield of protein in milk increased progressively with each level of infusion, the yields of protein were greater for the caseinate than for the hydrolysate. Again, in Expt 2, for milk protein yield, sodium caseinate was superior to FAA at the lower level of infusion. In both experiments, the hydrolysate and FAA treatments were associated with higher concentrations of fat in the milk. There were indications of differences in the pattern of secretion of glucagon between the caseinate and FAA treatments. It is concluded that the differences between treatments relate either to the kinetics of absorption of amino acid residues or to the action of bioactive peptides released during digestion of casein.

Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture

2001 ◽  
Vol 68 (1) ◽  
pp. 117-129 ◽  
Author(s):  
ABDELGHANI OUMER ◽  
PILAR GAYA ◽  
ESTRELLA FERNÁNDEZ-GARCÍA ◽  
RAÚL MARIACA ◽  
SONIA GARDE ◽  
...  
Keyword(s):  
Amino Acids ◽  
Enterococcus Faecalis ◽  
Free Amino Acids ◽  
Free Amino ◽  
Leuconostoc Mesenteroides ◽  
Aminopeptidase Activity ◽  
Hydrophobic Peptides ◽  
Bacteriocin Producer ◽  
Total Free Amino Acids ◽  
Adjunct Culture

Hispánico cheese, a semi-hard Spanish variety, was manufactured from a mixture of pasteurized cows' and ewes' milks (4[ratio ]1) using a commercial mesophilic LD-type starter comprising Lactococcus lactis subsp. cremoris, Lc. lactis subsp. lactis, Lc. lactis subsp. lactis var diacetylactis and Leuconostoc mesenteroides subsp. cremoris. Varying amounts (0–1·0 g/kg) of an Enterococcus faecalis INIA 4 culture in milk were added as a bacteriocin-producing adjunct. Differences in pH between cheeses manufactured with and without the bacteriocin producer did not exceed 0·11 pH units. Starter lactococci lost viability more rapidly in cheeses made with the bacteriocin producer, which reached counts of up to 6×107 cfu/g during ripening. Aminopeptidase activity in 1-d-old cheese made from milk inoculated with 1·0 g bacteriocin-producing culture/kg was twice that in control cheese. Degrees of overall proteolysis and levels of total free amino acids in 45-d-old cheese made with 1·0 g bacteriocin-producing culture/kg were 1·80-fold and 2·17-fold those in control cheese of the same age. Inoculating milk with 1·0 g/kg bacteriocin-producing culture reduced the level of hydrophobic peptides in the resultant cheese, increased the concentrations of 3-methyl-1-butanal, diacetyl and acetoin, and resulted in the highest scores for flavour quality and flavour intensity throughout ripening.

Liver extract and its free amino acids equally stimulate gastric acid secretion

1980 ◽  
Vol 239 (6) ◽  
pp. G493-G496 ◽  
Author(s):  
E. J. Feldman ◽  
M. I. Grossman
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Secretion ◽  
Gastric Acid Secretion ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Liver Extract ◽  
Amino Acid Mixture ◽  
Acid Mixture

Using intragastric titration in dogs with gastric fistulas, dose-response studies were carried out with liver extract and with a mixture of amino acids that matched the free amino acids found in liver extract. All solutions were adjusted to pH 7.0 and osmolality to 290 mosmol x kg-1. Doses are expressed as the sum of the concentrations of all free amino acids. At each dose studied (free amino acid concentration: 2.8, 5.6, 11, 23, and 45 mM), acid secretion in response to the free amino acid mixture was not significantly different from that of liver extract. The peak response to both liver extract and the free amino acid mixture occurred with the 23-mM dose and represented about 60% of the maximal response to histamine. The serum concentrations of gastrin after liver extract and the amino acid mixture were not significantly different. It is concluded that in dogs with gastric fistula, gastric acid secretion and release of gastrin were not significantly different in response to liver extract and to a mixture of amino acids that simulated the free amino acid content of liver extract.

Effect of Amino Acid Imbalance on Plasma and Tissue Free Amino Acids in the Rat

1968 ◽  
Vol 96 (3) ◽  
pp. 303-318 ◽  
Author(s):  
P. M.-B. Leung ◽  
Q. R. Rogers ◽  
A. E. Harper
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Imbalance
Sign in / Sign up

Export Citation Format

Share Document