STUDIES ON THE FREE AMINO ACID CONTENTS IN STORED BLOOD

Free amino acid contents in guinea pig tissues.

Free amino acid contents in various guinea pig tissues were determined with an amino acid analyzer. The most abundant amino acids in these tissues were: Gly and Glu in the liver and kidney, Gln, Glu and Ala in the heart, Glu and Gln in the brain, Gly in the blood plasma and Lys in erythrocytes. Glutathione was present as the reduced form in these tissues. Cystine was not detected except in the ...

Contents of Free Amino Acids in Mushrooms

The fruit bodies of 113 kinds of mushrooms were examined by amino acid analyzer to determine 20 free types of protein amino acids and 11 non-protein amino acids . (1) Though considerable difference was often found among species of mushroom, the average of total free amino acids was 213μ mol/g dry matter. (2) It was found that the amount of alanine, glutamic acid and glutamine was very high and ...

Title : Association analysis of the amino acid contents in rice 1 Running title : Association analysis of rice amino acid contents

Knockdown of a nutrient amino acid transporter gene LdNAT1 reduces free neutral amino acid contents and impairs Leptinotarsa decemlineata pupation

A Leptinotarsa decemlineata SLC6 NAT gene (LdNAT1) was cloned. LdNAT1 was highly expressed in the larval alimentary canal especially midgut. LdNAT1 mRNA levels were high right after the molt and low just before the molt. JH and a JH analog pyriproxyfen activated LdNAT1 expression. RNAi of an allatostatin gene LdAS-C increased JH and upregulated LdNAT1 transcription. Conversely, silencing of a J...

ripening time influence on free fatty acid and free amino acid changes of traditional kurdish cheese

traditional raw milk cheese is one of the most consuming cheeses in the world. kurdish cheese is a semi-firm, traditionally made in the east of iran. it is manufactured from raw sheep or cow milk and kept in goat’s skin bags during ripening period. as a result kurdish cheese is often more complex in different varieties of microorganisms, which whose organoleptic properties make it highly esteem...