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Artigos de revistas sobre o tema "Amino acids"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 1 de agosto de 2024

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1

Simon-Sarkadi, L., E. Szőke e 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 (1 de janeiro de 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 e K. Cejpek. "Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids – a review". Czech Journal of Food Sciences 24, No. 3 (12 de novembro de 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.  

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3

Velíšek, J., e K. Cejpek. "Biosynthesis of food constituents: Amino acids. 3. Modified proteinogenic amino acids – a review". Czech Journal of Food Sciences 24, No. 2 (9 de novembro de 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 disulfide bridge (cystine), thus allowing cross-linking of polypeptide chains; the hydroxylation of proline to 4-hydroxyproline and of lysine to 5-hydroxylysine; N-methylation of histidine to 3-methylhistidine; and the phosphorylation of serine to O-phosphoserine. There also exist several other modified proteinogenic amino acids that are of minor significance to foods.    

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4

&NA;. "Amino acids". Reactions Weekly &NA;, n.º 1096 (abril de 2006): 4. http://dx.doi.org/10.2165/00128415-200610960-00011.

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5

Brosnan, John T., e Olav Rooyackers. "Amino acids". Current Opinion in Clinical Nutrition and Metabolic Care 16, n.º 1 (janeiro de 2013): 56. http://dx.doi.org/10.1097/mco.0b013e32835b4ec4.

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6

Coleman, William F. "Amino Acids". Journal of Chemical Education 83, n.º 7 (julho de 2006): 1103. http://dx.doi.org/10.1021/ed083p1103.

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7

Battezzati, Alberto, e Patrizia Riso. "Amino acids:". Nutrition 18, n.º 9 (setembro de 2002): 773–74. http://dx.doi.org/10.1016/s0899-9007(02)00898-5.

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8

Lottspeich, F. "Amino acids". Fresenius' Zeitschrift für analytische Chemie 327, n.º 1 (janeiro de 1987): 23–24. http://dx.doi.org/10.1007/bf00474533.

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9

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

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10

Zhu, Xiaoli, Qianlu Yang, Junyi Huang, Iwao Suzuki e Genxi Li. "Colorimetric Study of the Interaction Between Gold Nanoparticles and a Series of Amino Acids". Journal of Nanoscience and Nanotechnology 8, n.º 1 (1 de janeiro de 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

Oda, Hiroaki. "Essential Amino Acids and Nonessential Amino Acids in Evolution". Nippon Eiyo Shokuryo Gakkaishi 60, n.º 3 (2007): 137–49. http://dx.doi.org/10.4327/jsnfs.60.137.

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12

Park, Hyunjung, Kwan Mook Kim, Areum Lee, Sihyun Ham, Wonwoo Nam e Jik Chin. "Bioinspired Chemical Inversion ofl-Amino Acids tod-Amino Acids". Journal of the American Chemical Society 129, n.º 6 (fevereiro de 2007): 1518–19. http://dx.doi.org/10.1021/ja067724g.

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13

Uğur, Elif, e 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, n.º 1 (15 de janeiro de 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 on blood pressure and regulation of lipid profile are unlike. In parallel amino acids made up proteins have different effect on cardiovascular system. From this point, sulfur containing amino acids, branched chain amino acids, aromatic amino acids, arginine, ornithine, citrulline, glycine, and glutamine may affect cardiovascular system in different metabolic pathways. In this context, one carbon metabolism, synthesis of hormone, stimulation of signaling pathways and effects of intermediate and final products that formed as a result of amino acids metabolism is determined. Despite the protein and amino acids, some other amine consisting compounds in diet include trimethylamine N-oxide, heterocyclic aromatic amines, polycyclic aromatic hydrocarbons and products of Maillard reaction. These amine consisting compounds generally increase the risk for cardiovascular diseases by stimulating oxidative stress, inflammation, and formation of atherosclerotic plaque.

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14

de Almeida Bicudo, Alvaro Jose, e 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, n.º 1 (10 de março de 2014): 271–75. http://dx.doi.org/10.3856/vol42-issue1-fulltext-23.

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15

Moloney, Mark G. "Excitatory amino acids". Natural Product Reports 19, n.º 5 (2 de julho de 2002): 597–616. http://dx.doi.org/10.1039/b103777n.

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16

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

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17

Abdulganeeva, S. A., e K. B. Erzhanov. "Acetylenic amino acids". Russian Chemical Reviews 60, n.º 6 (30 de junho de 1991): 676–88. http://dx.doi.org/10.1070/rc1991v060n06abeh001101.

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18

Jenner, P. "Excitatory Amino Acids". Journal of Neurology, Neurosurgery & Psychiatry 50, n.º 8 (1 de agosto de 1987): 1087. http://dx.doi.org/10.1136/jnnp.50.8.1087.

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19

H. Stammer, Charles. "Cyclopropane amino acids". Tetrahedron 46, n.º 7 (janeiro de 1990): 2231–54. http://dx.doi.org/10.1016/s0040-4020(01)82005-6.

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20

Koek, W. "EXCITATORY AMINO ACIDS". Behavioural Pharmacology 9, n.º 1 (agosto de 1998): S113. http://dx.doi.org/10.1097/00008877-199808000-00261.

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21

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

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22

Koek, W. "EXCITATORY AMINO ACIDS". Behavioural Pharmacology 9, n.º 1 (agosto de 1998): S113. http://dx.doi.org/10.1097/00008877-199812001-00261.

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23

RAWLS, REBECCA. "ICY AMINO ACIDS". Chemical & Engineering News Archive 80, n.º 13 (abril de 2002): 14. http://dx.doi.org/10.1021/cen-v080n013.p014.

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24

Krause, Hans-Walter, Hans-Jörn Kreuzfeld e Christian Döbler. "Unusual amino acids". Tetrahedron: Asymmetry 3, n.º 4 (abril de 1992): 555–66. http://dx.doi.org/10.1016/s0957-4166(00)80262-1.

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25

Singh, B. "Plant amino acids". Amino Acids 30, n.º 2 (março de 2006): 111. http://dx.doi.org/10.1007/s00726-005-0252-3.

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26

Bruyn, G. W. "Excitatory amino acids". Journal of the Neurological Sciences 116, n.º 2 (junho de 1993): 229–30. http://dx.doi.org/10.1016/0022-510x(93)90334-u.

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27

Effenberger, Franz, e Gerhard Zoller. "Amino acids; 13". Tetrahedron 44, n.º 17 (janeiro de 1988): 5573–82. http://dx.doi.org/10.1016/s0040-4020(01)86062-2.

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28

Donner, Amy. "Missing amino acids". Nature Chemical Biology 8, n.º 11 (17 de outubro de 2012): 873. http://dx.doi.org/10.1038/nchembio.1103.

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29

G. Moloney, Mark. "Excitatory amino acids". Natural Product Reports 15, n.º 2 (1998): 205. http://dx.doi.org/10.1039/a815205y.

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30

Antonio, Jose. "Essential Amino Acids". Strength and Conditioning Journal 25, n.º 3 (junho de 2003): 48–49. http://dx.doi.org/10.1519/00126548-200306000-00012.

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31

Moloney, Mark G., Mark G. Moloney e Mark G. Moloney. "Excitatory amino acids". Natural Product Reports 16, n.º 4 (1999): 485–98. http://dx.doi.org/10.1039/a800247i.

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32

Olney, JW. "Excitotoxic Amino Acids". Physiology 1, n.º 1 (1 de fevereiro de 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 excitotoxins as food additives. Accumulating evidence suggests that excitotoxins endogeneously present in the CNS may play pathogenic roles in human neurological disorders and provides hope that rational therapeutic approaches to such conditions may be developed.

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33

Czapla, Marcin. "Silicon amino acids". International Journal of Quantum Chemistry 118, n.º 3 (11 de setembro de 2017): e25488. http://dx.doi.org/10.1002/qua.25488.

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34

Leodidis, Epaminondas B., e T. Alan Hatton. "Amino acids in reversed micelles. 4. Amino acids as cosurfactants". Journal of Physical Chemistry 95, n.º 15 (julho de 1991): 5957–65. http://dx.doi.org/10.1021/j100168a044.

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35

Shibuya, Shiroshi, Tsutomu Yokomatsu e Yoko Yuasa. "Synthesis of b-Oxygenatd g-amino Acids and g-Oxygenated g-Amino Acids from a-Amino Acids". HETEROCYCLES 33, n.º 2 (1992): 1051. http://dx.doi.org/10.3987/rev-91-sr5.

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36

Vasanthakumar, Ganga-Ramu, Basanagoud S. Patil e Vommina V. Suresh Babu. "Homologation of α-amino acids to β-amino acids using Boc2O". J. Chem. Soc., Perkin Trans. 1, n.º 18 (2002): 2087–89. http://dx.doi.org/10.1039/b204652k.

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37

Fotheringham, Ian G., Gene E. Kidman, Brian S. McArthur, Larry E. Robinson e Mark P. Scollar. "Aminotransferase-catalyzed conversion of D-amino acids to L-amino acids". Biotechnology Progress 7, n.º 4 (julho de 1991): 380–81. http://dx.doi.org/10.1021/bp00010a014.

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38

Grimble, Robert F., e George K. Grimble. "Immunonutrition: role of sulfur amino acids, related amino acids, and polyamines". Nutrition 14, n.º 7-8 (julho de 1998): 605–10. http://dx.doi.org/10.1016/s0899-9007(98)80041-5.

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39

Chen, Xiaohong, Weijian Luo, Huili Ma, Qian Peng, Wang Zhang Yuan e Yongming Zhang. "Prevalent intrinsic emission from nonaromatic amino acids and poly(amino acids)". Science China Chemistry 61, n.º 3 (6 de setembro de 2017): 351–59. http://dx.doi.org/10.1007/s11426-017-9114-4.

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40

Park, Kwang Sook, Sung-Youl Hong, Hyang Woo Lee, Sangduk Kim e Woon Ki Paik. "HPLC analysis of methylated amino acids: Methylated amino acids on HPLC". Archives of Pharmacal Research 9, n.º 1 (março de 1986): 15–18. http://dx.doi.org/10.1007/bf02857700.

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41

Ross, Günther, e 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, n.º 12 (1 de dezembro de 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 derivatives.

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42

Sagadeev, E. V., A. A. Gimadeev, D. V. Chachkov e V. P. Barabanov. "Empirical and ab initio calculations of thermochemical parameters of amino acids: IV. Non-Typical amino acids: Hydroxyamino acids, thioamino acids, and heterocyclic amino(imino) acids". Russian Journal of General Chemistry 82, n.º 8 (agosto de 2012): 1438–39. http://dx.doi.org/10.1134/s1070363212080178.

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43

R. Ramachandran, R. Ramachandran, e Dr Mangala Prasad Mohanty. "The Amino Acids and Ascorbic Acid in Prevention of Cancer-A Vedic Perspective". Global Journal For Research Analysis 3, n.º 1 (15 de junho de 2012): 71–75. http://dx.doi.org/10.15373/22778160/january2014/44.

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44

YOKOMATSU, T., Y. YUASA e S. SHIBUYA. "ChemInform Abstract: Synthesis of β-Oxygenated γ-Amino Acids and γ- Oxygenated δ-Amino Acids from α-Amino Acids." ChemInform 23, n.º 49 (1 de setembro de 2010): no. http://dx.doi.org/10.1002/chin.199249317.

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45

Villemin, Didier, Bernard Moreau e Nathalie Bar. "MCR under Microwave Irradiation: Synthesis in Water of New 2-Amino-bis(2-phosphonoacetic) Acids". Organics 2, n.º 2 (11 de maio de 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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46

Suresh Babu, V. V., H. N. Gopi e K. Anandi. "Homologation of α-amino acids to β-amino acids using Fmoc-amino acid pentafluorophenyl esters". Journal of Peptide Research 53, n.º 3 (março de 1999): 308–13. http://dx.doi.org/10.1034/j.1399-3011.1999.00035.x.

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47

Zelenkova, N. F., N. G. Vinokurova e A. A. Leontievskii. "Determination of amine-containing phosphonic acids and amino acids as dansyl derivatives". Journal of Analytical Chemistry 65, n.º 11 (20 de outubro de 2010): 1143–47. http://dx.doi.org/10.1134/s1061934810110092.

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48

Bock, Klaus, Inge Lundt, Christian Pedersen, Robert W. Taft e G. W. Fischer. "Amino Acids and Amino Sugars from Bromodeoxyaldonolactones." Acta Chemica Scandinavica 41b (1987): 435–41. http://dx.doi.org/10.3891/acta.chem.scand.41b-0435.

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49

Kelly, Beth, e Erika L. Pearce. "Amino Assets: How Amino Acids Support Immunity". Cell Metabolism 32, n.º 2 (agosto de 2020): 154–75. http://dx.doi.org/10.1016/j.cmet.2020.06.010.

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50

Kabelová, I., M. Dvořáková, H. Čížková, P. Dostálek e K. Melzoch. "Determination of free amino acids in cheeses from the Czech market". Czech Journal of Food Sciences 27, No. 3 (27 de julho de 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 cheese samples and came from three distinctive taste groups: bitter tasting amino acids (leucine, lysine, and phenylalanine), bitter sweet amino acids (proline and valine), and salty-umami amino acids (glutamic acid and aspartic acid). The differences in the contents of the total and individual free amino acids were influenced by the kind of cheese and mainly by the duration and intensity of proteolysis.

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