The Assimilation of Amino Acids by Bacteria 23. ACCUMULATION OF FREE GLUTAMIC ACID WITHIN STAPHYLOCOCCUS AUREUS INCUBATED WITH DERIVATIVES OF GLUTAMIC ACID* BY D. A. ROWLANDS
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چکیده
and y-glutamylhydrazides effectively. The pure hydrazide was converted into the azide in chloroform solution and coupled in one experiment with L-alanine methyl ester and in another with diethyl L-glutamate, according to the procedure ofLe Quesne & Young (1950b). The products were saponified with N-NaOH, and after acidification the acids were extracted into ethyl acetate, which, after drying (Na2SO4), was removed under reduced pressure. The crude residues were hydrogenated in the normal fashion, with palladium black as catalyst, in the presence of acetic acid. The crude products (10% solutions in water) were examined by paper chromatography, with butanol-acetic acid-water as solvent; in both cases oc-peptide was detected. A further portion of the pure hydrazide was coupled with L-alanine benzyl ester under the conditions of Sachs & Brand (1954); hydrogenation of the crude product gave material which, without purification, was examined by paper chromatography as above, and again x-isomer was detected.
منابع مشابه
The assimilation of amino-acids by bacteria; action of inhibitors on the accumulation of free glutamic acid in Staphylococcus aureus and Streptococcus faecalis.
Certain Gram-positive bacteria have the ability to concentrate certain amino-acids in the free state within the cell (Gale, 1947; Taylor, 1947). Aminoacids may pass across the cell wall either by a process of diffusion, as in the case of lysine which becomes concentrated within the cell by a form of Donnan effect (Najjar & Gale, 1950), or as a result of an active transfer which requires energy ...
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In the present study, we identified free amino acid (FAA) contents and chemical composition in four populations of Salmo trutta macrostigma living in Mediterranean region of Turkey. In addition, taste impacts of FAAs were evaluated by taste active values. Moisture, protein, fat and ash content were found in the ranges of 75.49 - 79.59 %, 16.94 - 19.97 %, 1.58 - 3.75 % and, 1.39 - 1.56 %, respec...
متن کاملTaste activity value, free amino acid content and proximate composition of Mountain trout (Salmo trutta macrostigma Dumeril, 1858) muscles
In the present study, we identified free amino acid (FAA) contents and chemical composition in four populations of Salmo trutta macrostigma living in Mediterranean region of Turkey. In addition, taste impacts of FAAs were evaluated by taste active values. Moisture, protein, fat and ash content were found in the ranges of 75.49 - 79.59 %, 16.94 - 19.97 %, 1.58 - 3.75 % and, 1.39 - 1.56 %, respec...
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