STUDIES ON L-VALINE FERMENTATION

Vibrational spectroscopic studies of L,D-alternating valine peptides

Raman and infrared spectra of Boc-(L-Val-D-Val),-OMe [(LD-Val),], with n = 4, 6 and 8, were obtained in crystalline and solution states. Based on predictions from normal-mode calculations of a number of relevant singleand double-stranded p-helix conformations, structures were assigned for the three oligopeptides under the abovementioned conditions. In the crystalline state, all three oligopepti...

Isotope studies on the metabolism of valine.

Previous information on the catabolism of valine has been obtained by taking advantage, for the most part, of the gluconeogenic property of valine and using glucose as an indicator of its intermediary metabolism. Thus, Rose et al. (1) reported that valine and a-ketoisovaleric acid have similar gluconeogenic effects, both contributing 3 of their carbon atoms to glucose formation in phlorizinized...

Fermentation studies on Glutamic Acid Fermentation

The present study deals with the production of L Brevibacterium spp. The permeability of cells decide the extent of excretion of L which was modified using yeast extract, limitation of biotin and electropration. The amino acid concentration produced by fermentation was found to be 162mg /100 ml detected b spot in TLC. At 8 % culture density the yield was higher.(27.3mg/10 ml), 35 optimum for ma...

Kinetic studies on sorbose fermentation.

A non-planar peptide bond in L-seryl-L-valine.

The molecular structure of (I) is shown in Fig. 1. Bond lengths and angles are normal, but the unusual non-planarity of the peptide bond is quite evident. The associated torsion angle C1ÐC3ÐN2ÐC4 (!) is 157.37 (15) , a deviation from 180 that is superceded among small chiral peptides only by the 156.6 ! angle in N-(tert-butoxycarbonyl)-l-Pro-l-Leu benzyl ester (Sugino et al., 1978). Fig. 2(a) s...