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Artigos de revistas sobre o tema "Amino acids"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 25 de julho de 2025

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1

Simon-Sarkadi, L., E. Szőke, and A. Kerekes. "Determination of free amino acid and biogenic amine contents of hungarian sparkling wines." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (2004): S287—S289. http://dx.doi.org/10.17221/10683-cjfs.

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Comparative study was conducted on the basis of free amino acids and biogenic amines of Hungarian sparkling wines originated from 3 producers (Törley, Hungária, Balaton Boglár). Determination of amino acids and biogenic amines was accomplished by ion-exchange chromatography using an amino acid analyser. The dominant free amino acids in sparkling wines were proline and arginine and the major biogenic amine was spermidine. Based on results of chemometric analyses, free amino acid and biogenic amine contents seemed to be closely related to quality and the technology of sparkling wine making.

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2

Velíšek, J., R. Kubec, and K. Cejpek. "Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids – a review." Czech Journal of Food Sciences 24, No. 3 (2011): 93–109. http://dx.doi.org/10.17221/3304-cjfs.

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This review article gives a brief survey of the principal pathways that lead to the biosynthesis of the most important non-protein amino acids occurring in foods and feeds. These amino acids have been divided into the following groups: 3-amino acids and 4-amino acids, N-substituted amino acids, alicyclic amino acids, hydroxyamino acids, sulfur-containing amino acids, basic amino acids, and taurine. &nbsp;

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3

Velíšek, J., and K. Cejpek. "Biosynthesis of food constituents: Amino acids. 3. Modified proteinogenic amino acids – a review." Czech Journal of Food Sciences 24, No. 2 (2011): 59–61. http://dx.doi.org/10.17221/3300-cjfs.

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This review article gives a survey of principal pathways that lead to the biosynthesis of the modified principal proteinogenic amino acids, i.e. cystine, 4-hydroxyproline, 5-hydroxylysine, 3-methylhistidine, and O-phosphoserine. Except the proteinogenic amino acids, peptides and proteins often contain several unusual amino acids arising by specific modifications (e.g. oxidation or esterification) of amino acid residues present in the already synthesised polypeptide chain. The post-translational products include, e.g., the oxidation of the thiol groups of two cysteine residues to form a disulfi

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4

P., JAGAN MOHANA RAO, and THIMME GOWDA B. "Kinetics and Mechanism of Oxidation of Amino Acids by Dichloramine-B." Journal of Indian Chemical Society Vol. 69, Oct 1992 (1992): 642–47. https://doi.org/10.5281/zenodo.6018540.

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Department of Post-Graduate Studies and Research in Chemistry, Mangalore Univert ity, Mangalagangothri-574 199          <em>Manuscript received 30 December 1991, accepted 9 July 1992</em> Kinetics of oxidations of several amino acids (AA) (glycine, alanine, valine, leucine and phenylalanine) by dichloramine-B (DCB) have been studied in aquo-methanol (1 : 1, v/v) in the presence of perchloric acid. The reactions show two ranges in [HCI0<sub>4</sub>]. In the first range of [HC10<sub>4</sub>] (0.0005-0 005 mol dm<sup>-3</sup>), the oxidations exhibit second order kinetics

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5

&NA;. "Amino acids." Reactions Weekly &NA;, no. 1096 (2006): 4. http://dx.doi.org/10.2165/00128415-200610960-00011.

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6

Brosnan, John T., and Olav Rooyackers. "Amino acids." Current Opinion in Clinical Nutrition and Metabolic Care 16, no. 1 (2013): 56. http://dx.doi.org/10.1097/mco.0b013e32835b4ec4.

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7

Coleman, William F. "Amino Acids." Journal of Chemical Education 83, no. 7 (2006): 1103. http://dx.doi.org/10.1021/ed083p1103.

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8

Battezzati, Alberto, and Patrizia Riso. "Amino acids:." Nutrition 18, no. 9 (2002): 773–74. http://dx.doi.org/10.1016/s0899-9007(02)00898-5.

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9

Lottspeich, F. "Amino acids." Fresenius' Zeitschrift für analytische Chemie 327, no. 1 (1987): 23–24. http://dx.doi.org/10.1007/bf00474533.

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10

Zhu, Xiaoli, Qianlu Yang, Junyi Huang, Iwao Suzuki, and Genxi Li. "Colorimetric Study of the Interaction Between Gold Nanoparticles and a Series of Amino Acids." Journal of Nanoscience and Nanotechnology 8, no. 1 (2008): 353–57. http://dx.doi.org/10.1166/jnn.2008.18139.

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Study of the interaction between gold nanoparticles and a series of amino acids is reported in this paper. Amino acids with thiol, amine, or hydroxyl groups in their side chains are proven to make gold nanoparticles self-assemble under certain conditions. There is a progression of the effect on self-assembly of gold nanoparticles from hydroxyl < amine < thiol. Meanwhile, concentration of amino acids and the pH value of the solution have been found to be important for amino acids to exert the interesting effect on self-assembly of the nanoparticles.

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11

Uğur, Elif, and Reyhan Nergiz Ünal. "Diyette Proteinler, Aminoasitler ve Bazı Diğer Aminli Bileşiklerin Kardiyovasküler Sistem Üzerine Metabolik Etkileri." Turkish Journal of Agriculture - Food Science and Technology 5, no. 1 (2017): 71. http://dx.doi.org/10.24925/turjaf.v5i1.71-83.936.

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During the prevention and treatment of cardiovascular diseases, first cause of deaths in the world, diet has a vital role. While nutrition programs for the cardiovascular health generally focus on lipids and carbohydrates, effects of proteins are not well concerned. Thus this review is written in order to examine effect of proteins, amino acids, and the other amine consisting compounds on cardiovascular system. Because of that animal or plant derived proteins have different protein composition in different foods such as dairy products, egg, meat, chicken, fish, pulse and grains, their effects

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12

B., DINDA, and GUHA S. "Amino Acids from Spilanthes paniculata." Journal of Indian Chemical Society Vol. 64, Jun 1987 (1987): 376–77. https://doi.org/10.5281/zenodo.6236312.

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Department of Chemistry, Calcutta University Post Graduate Centre, Agartala-799 004 <em>Manuscript received 7 October 1986, revised 4 May 1987, </em><em>accepted 19 May 1987</em> Amino Acids from<em> \(Spilanthes\) \(paniculata\).</em>

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13

Oda, Hiroaki. "Essential Amino Acids and Nonessential Amino Acids in Evolution." Nippon Eiyo Shokuryo Gakkaishi 60, no. 3 (2007): 137–49. http://dx.doi.org/10.4327/jsnfs.60.137.

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14

Park, Hyunjung, Kwan Mook Kim, Areum Lee, Sihyun Ham, Wonwoo Nam, and Jik Chin. "Bioinspired Chemical Inversion ofl-Amino Acids tod-Amino Acids." Journal of the American Chemical Society 129, no. 6 (2007): 1518–19. http://dx.doi.org/10.1021/ja067724g.

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15

Lewin, Ralph A. "Symbiotic algae and essential amino-acids." Algological Studies/Archiv für Hydrobiologie, Supplement Volumes 84 (April 23, 1997): 123–27. http://dx.doi.org/10.1127/algol_stud/84/1997/123.

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16

S., K. CHAKRAVORTY, and C. LAHIRI S. "Studies on the Dissociation Constants of Amino Acids in Mixed Solvents." Journal of Indian Chemical Society Vol. 64, Jul 1987 (1987): 399–402. https://doi.org/10.5281/zenodo.6161117.

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Department of Chemistry, Univeraity of Kalyani, Kalyani-741 235 <em>Manuscript received 21 August 1984, revised 12 March 1987, accepted 6 July 1987</em> In order to throw light on the effects of different mixed solvents on the dissociation of amino acids, the pK values of a number of amino acids have been determined pH-metrically in methanol +water and ethanol+water mixtures of varying compositions. The results show that the changes in pK values are smaller compared to those of the corresponding carboxylic acids but the <em>decrease </em>in pK, values are only marginal. It is apparent that the

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17

Moloney, Mark G. "Excitatory amino acids." Natural Product Reports 19, no. 5 (2002): 597–616. http://dx.doi.org/10.1039/b103777n.

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18

&NA;. "3. Amino Acids." Journal of Pediatric Gastroenterology and Nutrition 41, Supplement 2 (2005): S12—S18. http://dx.doi.org/10.1097/01.mpg.0000181843.08876.b2.

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19

Abdulganeeva, S. A., and K. B. Erzhanov. "Acetylenic amino acids." Russian Chemical Reviews 60, no. 6 (1991): 676–88. http://dx.doi.org/10.1070/rc1991v060n06abeh001101.

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20

Jenner, P. "Excitatory Amino Acids." Journal of Neurology, Neurosurgery & Psychiatry 50, no. 8 (1987): 1087. http://dx.doi.org/10.1136/jnnp.50.8.1087.

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21

H. Stammer, Charles. "Cyclopropane amino acids." Tetrahedron 46, no. 7 (1990): 2231–54. http://dx.doi.org/10.1016/s0040-4020(01)82005-6.

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22

Koek, W. "EXCITATORY AMINO ACIDS." Behavioural Pharmacology 9, no. 1 (1998): S113. http://dx.doi.org/10.1097/00008877-199808000-00261.

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23

Koek, W. "EXCITATORY AMINO ACIDS." Behavioural Pharmacology 9, Supplement (1998): S113. http://dx.doi.org/10.1097/00008877-199808001-00261.

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24

Koek, W. "EXCITATORY AMINO ACIDS." Behavioural Pharmacology 9, no. 1 (1998): S113. http://dx.doi.org/10.1097/00008877-199812001-00261.

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25

RAWLS, REBECCA. "ICY AMINO ACIDS." Chemical & Engineering News Archive 80, no. 13 (2002): 14. http://dx.doi.org/10.1021/cen-v080n013.p014.

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26

Krause, Hans-Walter, Hans-Jörn Kreuzfeld, and Christian Döbler. "Unusual amino acids." Tetrahedron: Asymmetry 3, no. 4 (1992): 555–66. http://dx.doi.org/10.1016/s0957-4166(00)80262-1.

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27

Singh, B. "Plant amino acids." Amino Acids 30, no. 2 (2006): 111. http://dx.doi.org/10.1007/s00726-005-0252-3.

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28

Bruyn, G. W. "Excitatory amino acids." Journal of the Neurological Sciences 116, no. 2 (1993): 229–30. http://dx.doi.org/10.1016/0022-510x(93)90334-u.

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29

Effenberger, Franz, and Gerhard Zoller. "Amino acids; 13." Tetrahedron 44, no. 17 (1988): 5573–82. http://dx.doi.org/10.1016/s0040-4020(01)86062-2.

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30

Donner, Amy. "Missing amino acids." Nature Chemical Biology 8, no. 11 (2012): 873. http://dx.doi.org/10.1038/nchembio.1103.

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31

G. Moloney, Mark. "Excitatory amino acids." Natural Product Reports 15, no. 2 (1998): 205. http://dx.doi.org/10.1039/a815205y.

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32

Antonio, Jose. "Essential Amino Acids." Strength and Conditioning Journal 25, no. 3 (2003): 48–49. http://dx.doi.org/10.1519/00126548-200306000-00012.

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33

Moloney, Mark G., Mark G. Moloney, and Mark G. Moloney. "Excitatory amino acids." Natural Product Reports 16, no. 4 (1999): 485–98. http://dx.doi.org/10.1039/a800247i.

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34

Olney, JW. "Excitotoxic Amino Acids." Physiology 1, no. 1 (1986): 19–23. http://dx.doi.org/10.1152/physiologyonline.1986.1.1.19.

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The excitatory transmitters glutamate and aspartate and certain structural analogues, known collectively as excitotoxins, interact with synaptic membrane receptors to excite central nervous system (CNS) neurons, either physiologically or unto death, depending on the duration of receptor interaction. The ability of these agents, when administered orally or subcutaneously, to penetrate the enocrine hypothalamus and excite or destroy hypothalamic neurons makes them useful neuroendocrine research probes;these same properties raise important questions regarding the currently widespread use of excit

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35

Czapla, Marcin. "Silicon amino acids." International Journal of Quantum Chemistry 118, no. 3 (2017): e25488. http://dx.doi.org/10.1002/qua.25488.

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36

Leodidis, Epaminondas B., and T. Alan Hatton. "Amino acids in reversed micelles. 4. Amino acids as cosurfactants." Journal of Physical Chemistry 95, no. 15 (1991): 5957–65. http://dx.doi.org/10.1021/j100168a044.

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37

Shibuya, Shiroshi, Tsutomu Yokomatsu, and Yoko Yuasa. "Synthesis of b-Oxygenatd g-amino Acids and g-Oxygenated g-Amino Acids from a-Amino Acids." HETEROCYCLES 33, no. 2 (1992): 1051. http://dx.doi.org/10.3987/rev-91-sr5.

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38

Ross, Günther, та Ivar Ugi. "Stereoselective syntheses of α-amino acid and peptide derivatives by the U-4CR of 5-desoxy-5-thio-D-xylopyranosylamine". Canadian Journal of Chemistry 79, № 12 (2001): 1934–39. http://dx.doi.org/10.1139/v01-186.

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Since 1961, the synthesis of α-amino acids derivatives by the four-component reaction of isocyanides (U-4CR) as a one-pot reaction has been developed. Only recently it was found that a variety of these α-amino acids compounds can be formed stereoselectively by the U-4CR using 1-amino-5-deoxy-5-thio-2,3,4-tri-O-isobutanoyl-β-D-xylopyranose as the amine component. The stereoselectivity inducing auxiliary 5-desoxy-5-thio-D-xylopyranosyl group of the so-formed products can be replaced selectively by hydrogen.Key words: stereoselective U-4CR, chiral amine component, amino carbohydrate, α-amino acid

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39

de Almeida Bicudo, Alvaro Jose, and Jose Eurico Possebon Cyrino. "Evaluation of methods to estimate the essential amino acids requirements of fish bfrom the muscle amino acid profile." Latin American Journal of Aquatic Research 42, no. 1 (2014): 271–75. http://dx.doi.org/10.3856/vol42-issue1-fulltext-23.

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40

MOHD., AL, та S. QADRY JAMAL. "Studies on the Peptide and Amino Acids of Pueraria tuberosα". Journal of Indian Chemical Society Vol. 63, Oct 1986 (1986): 918–19. https://doi.org/10.5281/zenodo.6302327.

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Hamdard College of Pharmacy (University of Delhi), Hamdard Nagar, New Delhi-110 062 <em>Manuscript received 8 October 1985, rowed 6 May 2986, accepted </em>2 <em>August 1986</em> Free amino acids and proteinic material are detected in the water extract of <em>Pueraersa tuberosa. </em>By using chromatographic techniques fourteen unbound amino acids are identified. The nature of the protein is found to be oligopeptide which on acid hydrolysis gives eight amino acids

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41

Villemin, Didier, Bernard Moreau, and Nathalie Bar. "MCR under Microwave Irradiation: Synthesis in Water of New 2-Amino-bis(2-phosphonoacetic) Acids." Organics 2, no. 2 (2021): 98–106. http://dx.doi.org/10.3390/org2020009.

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Novel 2-amino bis(2-phosphonoacetic) acids were prepared by microwave irradiation of a mixture of amine, glyoxylic acid and phosphorous acid. The reaction takes place with various amines including primary and secondary amines and polyamines, but this reaction is more sensitive to steric hindrance of amine than the similar Kabachnik–Fields reaction. Amino acids can be also transformed into the expected bis(2-phosphonoacetic) acids, with the exception of tryptophan, which gives a β-carboline product.

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42

B., DINDA, K. JANA U., and CHATTERJEE J. "Amino Acids from Leucas lanata." Journal of Indian Chemical Society Vol. 64, Jun 1987 (1987): 376. https://doi.org/10.5281/zenodo.6236365.

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Department of Chemistry, Calcutta University Post Graduate Centre, Agartala-799 004 <em>Manuscript received 18 August 1986, revised 4 May 1987, accepted 19 May 1987</em> Amino Acids from<em> \(Leucas\) \(lanata\).</em>

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43

B., DINDA, CHEL G., and DAS A. "Amino Acids of Fleurya interrupta." Journal of Indian Chemical Society Vol. 65, Mar 1988 (1988): 227–28. https://doi.org/10.5281/zenodo.6348727.

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Department of Chemistry, Kumaon University, Nainital-263 002 <em>Manuscript received 18 November 1986, revised 13 January 1988, accepted 27 January 1988</em> Amino Acids of <em>Fleurya interrupta</em>.

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44

Vasanthakumar, Ganga-Ramu, Basanagoud S. Patil та Vommina V. Suresh Babu. "Homologation of α-amino acids to β-amino acids using Boc2O". J. Chem. Soc., Perkin Trans. 1, № 18 (2002): 2087–89. http://dx.doi.org/10.1039/b204652k.

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45

Fotheringham, Ian G., Gene E. Kidman, Brian S. McArthur, Larry E. Robinson, and Mark P. Scollar. "Aminotransferase-catalyzed conversion of D-amino acids to L-amino acids." Biotechnology Progress 7, no. 4 (1991): 380–81. http://dx.doi.org/10.1021/bp00010a014.

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46

Grimble, Robert F., and George K. Grimble. "Immunonutrition: role of sulfur amino acids, related amino acids, and polyamines." Nutrition 14, no. 7-8 (1998): 605–10. http://dx.doi.org/10.1016/s0899-9007(98)80041-5.

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47

Chen, Xiaohong, Weijian Luo, Huili Ma, Qian Peng, Wang Zhang Yuan, and Yongming Zhang. "Prevalent intrinsic emission from nonaromatic amino acids and poly(amino acids)." Science China Chemistry 61, no. 3 (2017): 351–59. http://dx.doi.org/10.1007/s11426-017-9114-4.

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48

Park, Kwang Sook, Sung-Youl Hong, Hyang Woo Lee, Sangduk Kim, and Woon Ki Paik. "HPLC analysis of methylated amino acids: Methylated amino acids on HPLC." Archives of Pharmacal Research 9, no. 1 (1986): 15–18. http://dx.doi.org/10.1007/bf02857700.

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49

Slavova, Sofia, Nina Stoyanova, Sonya Harizanova, et al. "Hydrothermal Scenario for Amino Acids and Sulfur-Containing Amino Acids Formation." Acta Chimica Slovenica 72, no. 1 (2025): 205–16. https://doi.org/10.17344/acsi.2024.9098.

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The chemical evolution of amino acids, especially sulfur-containing ones, requires appropriate conditions and natural sources to provide starting prebiotic compounds. In the present study hydrothermal vents, volcanoes and oceans were chosen as a plausible environment, where prebiotic reactions take place. The suggested reaction network starts only with three compounds – water, hydrogen cyanide/formamide and hydrogen sulfide. The present study suggests one-pot hydrothermal experiment in laboratory conditions to demonstrate some vital prebiotic precursors formation. The reaction pathways from st

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50

Kabelová, I., M. Dvořáková, H. Čížková, P. Dostálek, and K. Melzoch. "Determination of free amino acids in cheeses from the Czech market." Czech Journal of Food Sciences 27, No. 3 (2009): 143–50. http://dx.doi.org/10.17221/1415-cjfs.

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High performance liquid chromatography (HPLC) method with the pre-column derivatisation by AccQ•Tag agent and following determination of these derivates after their separation in reverse phase column followed by fluorescent detection was used for the determination of amino acids in cheeses. The contents of sixteen free amino acids in twenty five cheeses commercially available in the Czech Republic were measured. The total content of free amino acids in the studied cheeses varied in the range from 27 g/kg to 160 g/kg. Among individual amino acids, seven amino acids were more concentrated in all

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