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Methods for Sequence Determination
Published in Roger L. Lundblad, Chemical Reagents for Protein Modification, 2020
Smithies et al.64 recommend hydrolysis of the thiazolinones or PTHs in 57% hydriodic acid (HI) at 127°C for 20 h. PTH-alanine, -serine, -carboxymethylcysteine, or -cysteine all hydrolyze to alanine. Threonine is identified as a-aminobutyric acid. PTH-tryptophan gives glycine plus alanine, and methionine is destroyed. Alkaline hydrolysis in 0.2 M NaOH plus 0.1 M sodium dithionite allows recovery of methionine and tryptophan and differentiation of alanine from serine or cysteine.
Interaction of Taste and Ingestion
Published in Robert H. Cagan, Neural Mechanisms in Taste, 2020
An animal’s physiological condition is closely related to its choice of foods. The “body wisdom” demonstrated in cafeteria studies by Richter appears to result from taste-directed changes in food selection. Compensatory feeding behavior has been shown in cases of experimentally induced deficiencies of thiamine,146,147 threonine,148 and histidine.149 It is presumed that the physiological benefits of dietary repletion are paired with the taste that preceded those benefits, creating a conditioned taste preference by which the hedonic value of the taste is enhanced. Since physiological needs are in constant flux, the hedonic value of a taste experience must be quite labile.
Viscerogustatory Integration and Sensory Coding in the NTS
Published in I. Robin A. Barraco, Nucleus of the Solitary Tract, 2019
Thomas R. Scott, Barbara K. Giza
An animal’s physiological condition is closely related to its choice of foods. The “body wisdom” demonstrated in cafeteria studies by Richter appears to result from taste-directed changes in food selection. Compensatory feeding behavior has been shown in cases of experimentally induced deficiencies of thiamine,44 threonine,45 and histidine.46 It is presumed that the physiological benefits of dietary repletion are paired with the taste that preceded those benefits, creating a conditioned taste preference by which the associated hedonic value of the taste is enhanced. Since physiological needs are in constant flux, the hedonic value of a taste experience must be quite labile.
Chemical tools to monitor bladder cancer progression
Published in Biomarkers, 2022
Natalia Gruba, Lech Stachurski, Adam Lesner
Next, we decided to screen mixed urine samples with inhibitors of certain classes of proteolytic enzymes (Table 4). Such an experiment allowed us to pre-determinate which class of enzymes is responsible for the observed activity. The result of this experiment is shown in Figure 4. Incubation of G1 urine with leupeptin resulted in a decrease in the hydrolysis efficiency, which could suggest the presence of serine or cysteine proteinases. The proteolytic activity was also reduced to some extent after the use of carfilzomib and epoxomicin which are proteasome inhibitors. Such a result could suggest the presence of threonine proteinases. Similar situation was observed in G2 urine. Proteolytic activity was inhibited by about 50% after the use of leupeptin and to some extent after incubation with PMSF. The situation is different in the case of G3 mixed urine. Here, we observed a 60% decrease in activity after incubation with AHX-VYDnVP (C6H2Cl)2 described as the most potent peptidyl irreversible inactivators of neutrophil elastase (HNE) (33). The use of inhibitors of different classes of enzymes did not result in a decrease in the hydrolysis efficiency. The results obtained for each stage of cancer development are not unequivocal. On the one hand, we observed a certain decrease in activity after the use of inhibitors of various classes of enzyme, on the other hand, we did not observe complete enzyme inhibition in any case. Such a result may suggest that the activity we are monitoring correlates with a different type of enzyme than we used.
Amino acids profiles of children who stutter compared to their fluent sibling
Published in International Journal of Psychiatry in Clinical Practice, 2020
Mazin Alqhazo, Ayat Bani Rashaid
Threonine is an essential amino acid which is important for regulating protein stability in the body. Because threonine is highly concentrated in the central nervous system, there has been interest in the use of this amino acid in the treatment of amyotrophic lateral sclerosis (Blin et al. 1992; Tandan et al. 1996). Amyotrophic lateral sclerosis is motor neuron disease characterised by stiff muscles and muscle twitching that leads to difficulty in speaking, swallowing, and breathing (Zarei et al. 2015). This amino acid was also included in the treatment of Multiple Sclerosis, including a reduction in spasticity (Hauser et al. 1992). Multiple sclerosis is a disruption of the myelin that covers the nerve cells resulting in a range of symptoms including physical and mental problems such as muscle spasms and difficulty in speech and swallowing (Compston and Coles 2008). Many studies have also found that threonine can help to control depression and can improve mental health (Chalexka-Franaszek and Chuang 1999; Beaulieu 2011). These symptoms associated with deficiency in threonine, could explain the physical and psychological behaviours associated with stuttering such as muscle tension and depression.
Effect of UV-B radiation on amino acids profile, antioxidant enzymes and lipid peroxidation of some cyanobacteria and green algae
Published in International Journal of Radiation Biology, 2020
Hani Saber, Mostafa M. El-Sheekh, Aml Ibrahim, Eman A. Alwaleed
Alteration in amino acids contents of Nostoc carenum was shown in Table 1. From the results, it can be concluded that the increase in the accumulation of some amino acids and a decrease in some others by exposure to 3 and 7 hours of UV-B was recorded. By 3 hours of UV-B, the most increased amino acids were glycine to 27.36 mg/gm dry weight in comparison with control (18.47 mg/gm dry weight) and the most decreased was amino acid serine to 2.14 mg/gm dry weight in comparison with control (10.14 mg/gm dry weight). After 7 hours of exposure, the most increase amino acid was threonine reach to 21.42 mg/gm dry weight and the control value was 18.50 mg/gm dry weight. While the most decreased amino acid was tyrosine reach to 2.10 mg/gm dry weight in comparison with control (4.12 mg/gm dry weight). The amino acid cysteine was disappeared after exposure to 3 and 7 hours of UV-B. Finally, it was observed that total amino acids content of Nostoc carneum decreased after exposure to 3 and 7 hours of UV-B radiation to 203.13 and 203.82 mg/gm dry weight, respectively, in comparison with control (239.01 mg/gm dry weight) at the end of the experiment.