Journal articles: 'Essential and non-essential amino acids'

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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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Takahashi, Toru. "Essential and Non-Essential Amino Acids in Relation to Glutamate." Open Nutraceuticals Journal 4, no. 1 (2011): 205–12. http://dx.doi.org/10.2174/1876396001104010205.

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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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Lošák, T., J. Hlušek, R. Filipčík, et al. "Effect of nitrogen fertilization on metabolisms of essential and non-essential amino acids in field-grown grain maize (Zea mays L.)." Plant, Soil and Environment 56, No. 12 (2010): 574–79. http://dx.doi.org/10.17221/288/2010-pse.

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In two-year field experiments, nitrogen (N) in the form of urea (0, 120 and 240 kg N/ha) was applied to grain maize (Zea mays L.) hybrid KWS 2376. The two-year mean content of total grain N at harvest was 1.54%. The highest N dose reduced most of the 17 amino acids (AA) analysed in the grain compared with the other treatments. Possible reasons for this could be an adverse effect on the tricarboxylic acid cycle or deficiency of carbon skeletons for the assimilation of NH4+ into amides and amino acids. The content of the limiting amino acid lysine was not influenced by N fertilisation, with a mean two-year content of 2.02 mg/g DM. Taking into account the differences in fertilisation, the effect of the year was seen in the maximal accumulation of amino acids serine, proline, methionine, threonine, arginine and lysine. Increasing rates of nitrogen reduced the accumulation of asparagine and glycine, and, on the contrary, increased the accumulation of tyrosine. Nitrogen rates have a significant effect on the maximal accumulation of valine, isoleucine, leucine, phenylalanine, histidine, cysteine and alanine and appeared as early as after the first increased rate of nitrogen (120 kg N/ha).

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Jukna, V., C. Jukna, and E. Meskinytė-Kausilienė. "Amounts of essential and non-essential amino acids and the ratio in Lithuania bred cattle meat." Biotehnologija u stocarstvu 30, no. 3 (2014): 391–98. http://dx.doi.org/10.2298/bah1403391j.

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The aim of the research was to determine the amounts of essential and non-essential amino acids and the ratio in various breed cattle meat. The content of amino acids and the ratio at the longest dorsal muscle (musculus longissimus dorsi) was determined analyzing Angus, Hereford, Charolais, Limousine purebreds, Lithuanian Black and White x Charolais (LTBWxCHA) crossbreed, Lithuanian Black and White x Limousine (LTBWxLI) crossbreed, Lithuanian Black and White x Simmental (LTBWxSI) crossbreed and Lithuanian Red x Limousine (LTRxLI) crossbreed. Analyzing the research results it was noticed that Lithuanian Black and White cattle breed meat contained the highest total amount of amino acids and Angus breed cattle meat contained the smallest amounts. The difference amounted to 33.87 g/kg or 4.1 percent (p<0.01). While comparing total amounts of amino acids at the purebred cattle breeds and the crossbreeds, it was noticed that the meat of purebred cattle contained higher amounts of amino acids, the difference ranging between 18.54 and 19.00 g/kg or 2.23-2.28 percent (p<0.01). Purebred cattle meat contains higher amounts of essential amino acids compared to crossbreed cattle meat. The meat of Aubrac and Angus breeds was determined to have the highest meat protein sufficiency rate. The lowest biological values were determined at Lithuanian Black and White x Charolais crossbreed meat. The highest amount of the amino acid leucine was observed in Aubrac breed cattle meat (p<0.05). The difference of the leucine amounts reached up to 0.45 g/kg (p<0.01) comparing to various crossbreed cattle meat.

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Hilt, Zachary T., and Craig N. Morrell. "Essential Amino Acids—Essential in Arterial Thrombosis." Circulation 142, no. 1 (2020): 65–67. http://dx.doi.org/10.1161/circulationaha.120.046817.

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Hou, Yongqing, and Guoyao Wu. "Nutritionally Essential Amino Acids." Advances in Nutrition 9, no. 6 (2018): 849–51. http://dx.doi.org/10.1093/advances/nmy054.

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Bessman, Samuel P. "The Justification Theory: The Essential Nature of the Non-Essential Amino Acids." Nutrition Reviews 37, no. 7 (2009): 209–20. http://dx.doi.org/10.1111/j.1753-4887.1979.tb06668.x.

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Sargut, S. T., P. Sayan, and B. KÄ±ran. "Influence of essential and non-essential amino acids on calcium oxalate crystallization." Crystal Research and Technology 45, no. 1 (2010): 31–38. http://dx.doi.org/10.1002/crat.200900605.

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Choi, Bo-Hyun, and Jonathan L. Coloff. "The Diverse Functions of Non-Essential Amino Acids in Cancer." Cancers 11, no. 5 (2019): 675. http://dx.doi.org/10.3390/cancers11050675.

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Far beyond simply being 11 of the 20 amino acids needed for protein synthesis, non-essential amino acids play numerous important roles in tumor metabolism. These diverse functions include providing precursors for the biosynthesis of macromolecules, controlling redox status and antioxidant systems, and serving as substrates for post-translational and epigenetic modifications. This functional diversity has sparked great interest in targeting non-essential amino acid metabolism for cancer therapy and has motivated the development of several therapies that are either already used in the clinic or are currently in clinical trials. In this review, we will discuss the important roles that each of the 11 non-essential amino acids play in cancer, how their metabolic pathways are linked, and how researchers are working to overcome the unique challenges of targeting non-essential amino acid metabolism for cancer therapy.

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Beavan-Athfield, Nancy, and Rodger J. Sparks. "Bomb Carbon as a Tracer of Dietary Carbon Sources in Omnivorous Mammals." Radiocarbon 43, no. 2B (2001): 711–21. http://dx.doi.org/10.1017/s0033822200041370.

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We have isolated amino acid groups from modern bone hydrolysates and compared their relative Δ14C value to assess the carbon contribution of diet to the overall radiocarbon signal in bone. We find that both essential and non-essential amino acids may produce widely varying 14C, relative to other amino acid groups in the hydrolysate and to the original whole bone protein. We hypothesize that the 14C variations in non-essential amino acids may be due to metabolic effects that utilize essential amino acid carbon skeletons in the creation of non-essential amino acids.

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Levin, Eran, Marshall D. McCue, and Goggy Davidowitz. "More than just sugar: allocation of nectar amino acids and fatty acids in a Lepidopteran." Proceedings of the Royal Society B: Biological Sciences 284, no. 1848 (2017): 20162126. http://dx.doi.org/10.1098/rspb.2016.2126.

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The ability to allocate resources, even when limited, is essential for survival and fitness. We examine how nutrients that occur in minute amounts are allocated among reproductive, somatic, and metabolic demands. In addition to sugar, flower nectars contain two macronutrients—amino acids and fatty acids. We created artificial nectars spiked with 13 C-labelled amino acids and fatty acids and fed these to adult moths ( Manduca sexta: Sphingidae) to understand how they allocate these nutrients among competing sinks (reproduction, somatic tissue, and metabolic fuel). We found that both essential and non-essential amino acids were allocated to eggs and flight muscles and were still detectable in early-instar larvae. Parental-derived essential amino acids were more conserved in the early-instars than non-essential amino acids. All amino acids were used as metabolic fuel, but the non-essential amino acids were oxidized at higher rates than essential amino acids. Surprisingly, the nectar fatty acids were not vertically transferred to offspring, but were readily used as a metabolic fuel by the moth, minimizing losses of endogenous nutrient stores. We conclude that the non-carbohydrate components of nectar may play important roles in both reproductive success and survival of these nectar-feeding animals.

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Islary, Anuck, Jatin Sarmah, and Sanjay Basumatary. "Amino Acid Composition of Five Wild Edible Fruits of Assam, North-East India." Asian Journal of Chemistry 31, no. 4 (2019): 825–28. http://dx.doi.org/10.14233/ajchem.2019.21749.

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In this study, amino acids profiles of 5 wild edible fruits viz. Grewia sapida, Ottelia alismoides, Aporosa dioica, Antidesma bunius and Eugenia operculata found in Assam of North-East India were investigated by RP-HPLC equipped with C18 column. A total of 17 amino acids in varying compositions were identified and 8 of these are essential amino acids and 9 of these are non-essential amino acids. In all of the 5 wild fruits, 6 different amino acids were identified and these were aspartic acid (1.151-3.837 %), glutamic acid (2.283-9.667 %), arginine (0.904-7.187 %), valine (0.142-1.029 %), leucine (1.849-19.665 %), and histidine (0.467-12.986 %). A. bunius fruit showed the highest non-essential amino acid content whereas O. alismoides fruit displayed the highest essential amino acid content. Leucine was found to be the most abundant essential amino acid whereas glutamic acid was detected to be the most abundant non-essential amino acid.

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Jim, Susan, Vicky Jones, Stanley H. Ambrose, and Richard P. Evershed. "Quantifying dietary macronutrient sources of carbon for bone collagen biosynthesis using natural abundance stable carbon isotope analysis." British Journal of Nutrition 95, no. 6 (2006): 1055–62. http://dx.doi.org/10.1079/bjn20051685.

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The diets of laboratory rats were isotopically and nutritionally manipulated using purifiedC3 and/or C4 macronutrients to investigate the routing of dietary carbonto bone collagen biosynthesis. Diets were formulated with purified proteins, carbohydrates andlipids of defined composition and natural abundance stable isotope ratios. Bulk protein and constituent amino acid δ13C values determined for whole diet and bone collagen provided the basis for assessing isotopic fractionation and estimating the degree of routing versus synthesis de novo of essential, non-essential and conditionally indispensable amino acids. Essential and conditionally indispensable amino acids were shown to be routed from diet to collagen with little isotopic fractionation whereas non-essential amino acids differed by up to 20‰. Mathematical modelling of the relationships between macronutrient and tissue δ13C values provided qualitative and quantitative insights into the metabolic and energetic controls on bone collagen biosynthesis. Essential amino acids comprise 21·7% of the carbon in collagen, defining the minimum amount of dietary carbon routing. Estimates of 42 and 28% routing were shown for the non-essential amino acids, glycine and aspartate, respectively. In total, the routing of non-essential and conditionally indispensable amino acids was estimated to equal 29·6% of the carbon in collagen. When the contribution of carbon from the essential amino acids is also considered, we arrive at an overall minimum estimate of 51·3% routing of dietary amino acid carbon into bone collagen.

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Nalawade-Chavan, Shweta, James McCullagh, Robert Hedges, et al. "Compound-Specific Radiocarbon Dating of Essential and Non-Essential Amino Acids: Towards Determination of Dietary Reservoir Effects in Humans." Radiocarbon 55, no. 2 (2013): 709–19. http://dx.doi.org/10.1017/s0033822200057866.

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When humans consume foods from different radiocarbon reservoirs offset in age to the atmosphere, inaccuracies in the 14C date of bone collagen can occur. Mesolithic human skeletons from the Iron Gates section of the Lower Danube Valley have yielded reservoir offsets of up to ∼500 yr. This has been demonstrated through direct dating of bulk collagen from human bones and the remains of ungulate bone projectile points that were found embedded in them (Cook et al. 2001). We present improvements to a novel HPLC method for the detection and separation of underivatized amino acids using a water-only mobile phase free of organic or inorganic modifiers, ensuring very low carbon backgrounds. Our hypothesis is that direct 14C dating of single essential and non-essential amino acids might allow an improvement in the dating accuracy for reservoir-affected human bones. The method facilitates separation of less polar amino acids (mostly “essential”), currently not possible in the recently published protocol. We discuss methodological developments, demonstrate carbon backgrounds, and present analytical approaches to minimize their effects. We validate the precision and accuracy of the method by accelerator mass spectrometry (AMS) dating relatively modern and 14C-dead, known-age bone standards. Finally, we apply the method to the dating of single amino acids from bone samples with a proven ∼500–yr carbon reservoir effect from Mesolithic burials at the Iron Gates sites. We investigate whether differences can be found in AMS dates for essential and non-essential amino acids since, although contemporaneous, these are expected to derive from dietary sources with differing 14C reservoirs.

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Lippi, Ilaria, Francesca Perondi, Alessio Pierini, et al. "Essential and Non-Essential Amino Acids in Dogs at Different Stages of Chronic Kidney Disease." Veterinary Sciences 9, no. 7 (2022): 331. http://dx.doi.org/10.3390/vetsci9070331.

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Abnormalities of serum amino acid profile, mostly characterized by a reduction in essential amino acids (EAAs) and an increase in non-essential amino acids (NEAAs), have been documented in human chronic kidney diseases (CKD). Amino acid disorders have been associated with CKD complications, such as metabolic acidosis and malnutrition. The aim of the present study was to evaluate EAAs and NEAAs in dogs affected by CKD at different IRIS stages, with particular reference to calcium–phosphate abnormalities, metabolic acidosis, and protein-energy wasting syndrome (PEW). Serum EAAs (L-histidine, L-isoleucine, L-leucine, L-lysine, methionine, L-phenylalanine, L-threonine, tryptophan, L-valine, and L-arginine) and serum NEAAs (L-alanine, L-aspartic acid, L-cysteine, L-glutamic acid, glycine, proline, L-serine, and L-tyrosine) were analyzed with HPLC in a group of dogs with CKD (n = 62), and in a group of healthy dogs (n = 25). CKD dogs showed significantly lower serum levels of histidine (p < 0.000), isoleucine (p < 0.000), tryptophan (p < 0.000), alanine (p = 0.013), cysteine (p < 0.000), and serine (p = 0.002), and significantly higher levels of proline (p < 0.000), leucine (p = 0.001), lysine (p < 0.000), valine (p < 0.000), arginine (p = 0.002), glutamic acid (p = 0.002), and glycine (p = 0.010) compared to healthy dogs. Dogs with abnormal calcium x phosphate values showed significantly higher levels of cysteine (p = 0.003), and lower levels of tryptophan (p = 0.025) compared to CKD dogs with normal CaxP. Dogs with metabolic acidosis showed significantly higher levels of phenylalanine (p = 0.035) and leucine (p = 0.034) compared to CKD dogs without metabolic acidosis. Dogs with PEW showed significantly lower levels for most of amino acids. In PEW dogs, the median distribution of both EAAs (p = 0.000) and NEAAs (p = 0.001) was significantly lower. The serum pattern of both EAAs and NEAAs was significantly different in CKD dogs compared to healthy dogs, although no association with the progression of the IRIS stage was found.

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Lu, Yonghai, Yeli Wang, Xu Liang, et al. "Serum Amino Acids in Association with Prevalent and Incident Type 2 Diabetes in A Chinese Population." Metabolites 9, no. 1 (2019): 14. http://dx.doi.org/10.3390/metabo9010014.

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We aimed to simultaneously examine the associations of both essential and non-essential amino acids with both prevalent and incident type 2 diabetes in a Chinese population. A case-control study was nested within the Singapore Chinese Health Study. Participants included 144 cases with prevalent and 160 cases with incident type 2 diabetes and 304 controls. Cases and controls were individually matched on age, sex, and date of blood collection. Baseline serum levels of 9 essential and 10 non-essential amino acids were measured using liquid chromatography tandem mass spectrometry. We identified that five essential (isoleucine, leucine, lysine, phenylalanine, and valine) and five non-essential (alanine, glutamic acid, glutamine, glycine, and tyrosine) amino acids were associated with the prevalence of type 2 diabetes; four essential (isoleucine, leucine, tryptophan, and valine) and two non-essential (glutamine and tyrosine) amino acids were associated with the incidence of type 2 diabetes. Of these, valine and tyrosine independently led to a significant improvement in risk prediction of incident type 2 diabetes. This study demonstrates that both essential and non-essential amino acids were associated with the risk for prevalent and incident type 2 diabetes, and the findings could aid in diabetes risk assessment in this Chinese population.

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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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Dwivedi, Sanjay, Aradhana Mishra, Preeti Tripathi, et al. "Arsenic affects essential and non-essential amino acids differentially in rice grains: Inadequacy of amino acids in rice based diet." Environment International 46 (October 2012): 16–22. http://dx.doi.org/10.1016/j.envint.2012.04.012.

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Manulang, Benny, Sri Purwaningsih, and Azrifitria Azrifitria. "Characteristics of Amino Acid, Fatty Acid and Mineral of Sea Hare." Jurnal Pengolahan Hasil Perikanan Indonesia 19, no. 2 (2016): 168. http://dx.doi.org/10.17844/jphpi.v19i2.13224.

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Dolabella auricularia are found in the waters of Indo - Pacific and has active compound in health, which until now is still limited information about nutritional content from sea hare. The aim of this research were to determine morphometric and chemical characteristic D. auricularia which includes the proximate, amino acids, fatty acids and minerals. The composition of fatty acid were measured by gas chromatography (GC), amino acids were measured by high performanced liquid chromatography (HPLC), and mineral was measured by atomic absorption spectrophotometer (AAS). The sea hare contained 9 essential amino acids and 6 non essential amino acids. The highest essential amino acid was arginine (1.61%) while the highest non essential amino acids was glycine (3.02%). Sea hare contained 26 fatty acids such as saturated fatty acids 5.33%, monounsaturated fatty acids 2.11% and polyunsaturated fatty acids 4.10%. The high mineral was calcium 68100 mg/kg.

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Fathi Nasri, M. Hassan, Mohsen Danesh Mesgaran, Reza Valizadeh, and Ali Nikkhah. "Effect of heat processing on ruminal and post-ruminal disappearance of essential and non-essential amino acids of Iranian whole soybeans." Proceedings of the British Society of Animal Science 2007 (April 2007): 165. http://dx.doi.org/10.1017/s1752756200020688.

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Whole soybean (SB) is used as a high energy-protein supplement for dairy cows, but the protein is highly degradable by rumen microbes. Various chemical and physical processing has been suggested to decrease ruminal protein degradability, that heat processing is the most commonly used physical method. Modern systems for protein evaluations in ruminants are moving in the direction of predicting absorption of amino acids from the small intestine, so the determination of intestinal digestibility of amino acids is of special importance particularly in heat-treated feedstuffs. The objective of this research was to elucidate the effects of roasting and steep-roasting on ruminal and post-ruminal disappearance of essential and non-essential amino acids (EAA and NEAA) of Iranian SB.

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Molchanov, Alexey Vyacheslavovich, and Karina Alekseevna Egorova. "Amino acid meat composition of the Edilbaev breed lambs born in single and double litters." Agrarian Scientific Journal, no. 5 (May 29, 2022): 56–58. http://dx.doi.org/10.28983/asj.y2022i5pp56-58.

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The article presents data on the amino acid composition of the meat of Edilbaev rams of different types of birth. The content of essential and non-essential amino acids was studied; the ratio of the group of essential amino acids to the group of non-essential amino acids is 0.67-0.69, with the recommended norm of a balanced diet of 0.56-0.67. The studies were carried out in SPO "Kamyshinskoye" of the Kamyshinsky district of the Volgograd region on lambs of the Edilbaev breed of single and twin birth types.

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Levin, Eran, Marshall D. McCue, and Goggy Davidowitz. "Sex differences in the utilization of essential and non-essential amino acids in Lepidoptera." Journal of Experimental Biology 220, no. 15 (2017): 2743–47. http://dx.doi.org/10.1242/jeb.154757.

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Blinov, A. V., A. A. Gvozdenko, A. B. Golik, M. A. Kolodkin, and M. A. Pirogov. "Modeling of the formation of triple complexes of the essential trace element iron with riboflavin and essential amino acids." Sovremennaya nauka i innovatsii, no. 3 (43) (2023): 108–16. http://dx.doi.org/10.37493/2307-910x.2023.3.10.

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In this work, we simulated the process of formation of triple complexes of the essential trace element iron with riboflavin and essential amino acids. The simulation was carried out in the QChem software using the IQmol molecular editor. To begin with, the modeling of the molecules of essential amino acids was carried out: L-valine, L-leucine, L-isoleucine, Lmethionine, L-threonine, L-lysine, L-phenylalanine and L-tryptophan. Modeling was carried out by the interaction of the iron atom with various pairs of nitrogen heteroatom and enol oxygen of riboflavin, as well as with the carboxyl group and α-amino group of the amino acid. As a result, it was found that the interaction of the trace element iron with riboflavin and essential amino acids is energetically favorable (∆E > 2575 kcal/mol) and chemically stable (0.075 ≤ η ≤ 0.138 eV). Based on the data obtained, the most probable configuration of the molecular complex was determined - interaction with riboflavin through N5 in the pyrazine ring and enol oxygen attached to the C4 atom in the pyrimidine ring of riboflavin. The molecular system that has the highest difference in total energy (∆E = 2577.501) and chemical hardness (η = 0.138 eV), and therefore the most energetically favorable and chemically stable, is the copper valinatoriboflavinate molecular complex, in which the interaction of iron with riboflavin occurs through N5 in the pyrazine ring and enol oxygen attached to the C4 atom in the pyrimidine ring riboflavin.

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FITZGERALD, Lisa M., and Alina M. SZMANT. "Biosynthesis of ‘essential’ amino acids by scleractinian corals." Biochemical Journal 322, no. 1 (1997): 213–21. http://dx.doi.org/10.1042/bj3220213.

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Animals rely on their diet for amino acids that they are incapable either of synthesizing or of synthesizing in sufficient quantities to meet metabolic needs. These are the so-called ‘essential amino acids’. This set of amino acids is similar among the vertebrates and many of the invertebrates. Previously, no information was available for amino acid synthesis by the most primitive invertebrates, the Cnidaria. The purpose of this study was to examine amino acid synthesis by representative cnidarians within the Order Scleractinia. Three species of zooxanthellate reef coral, Montastraea faveolata, Acropora cervicornis and Porites divaricata, and two species of non-zooxanthellate coral, Tubastrea coccinea and Astrangia poculata, were incubated with 14C-labelled glucose or with the 14C-labelled amino acids glutamic acid, lysine or valine. Radiolabel tracer was followed into protein amino acids. A total of 17 amino acids, including hydroxyproline, were distinguishable by the techniques used. Of these, only threonine was not found radiolabelled in any of the samples. We could not detect tryptophan or cysteine, nor distinguish between the amino acid pairs glutamic acid and glutamine, or aspartic acid and asparagine. Eight amino acids normally considered essential for animals were made by the five corals tested, although some of them were made only in small quantities. These eight amino acids are valine, isoleucine, leucine, tyrosine, phenylalanine histidine, methionine and lysine. The ability of cnidarians to synthesize these amino acids could be yet another indicator of a separate evolutionary history of the cnidarians from the rest of the Metazoa.

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Heger, J. "Non-essential nitrogen and protein utilization in the growing rat." British Journal of Nutrition 64, no. 3 (1990): 653–61. http://dx.doi.org/10.1079/bjn19900068.

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Three series of nitrogen-balance experiments were carried out on growing rats fed on purified isonitrogenous diets (16 g N/kg) to study the importance of non-essential N and the essential:total N (E:T) ratio for attaining maximum N balance (NB) and biological value (BV) of protein. Minimum dietary levels of asparagine, proline and glutamic acid required for maximum NB and BV were estimated to be 1.0, 2.0 and 5.0 g/kg respectively. In an essential amino acid-based diet, the levels of individual amino acids were successively reduced to 110% of the requirement. Reducing the level of arginine, lysine or methionine + cystine resulted in a significant increase in NB and BV while the response of rats given the isoleucine-reduced diet significantly decreased. Addition of asparagine, proline and glutamic acid in the estimated minimum amounts to an essential amino acid-based diet resulted in a significant increase in NB and BV. A further significant increase was found when the levels of arginine, lysine and methionine + cystine in the diet were reduced to 110 % of the requirement. The performance of rats fed on the latter diet was similar to that of rats given a diet with the optimum E:T ratio. It is concluded that the optimum protein utilization may be influenced by the presence of some non-essential amino acids and by the surplus of some essential amino acids rather than by the E:T ratio per se.

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Shathi, Umme, Md Rahman, and Most Shampa. "Amino Acid Profile of Pila globosa Swainson in Active and Aestivation Periods." American Journal of BioScience 13, no. 2 (2025): 49–54. https://doi.org/10.11648/j.ajbio.20251302.12.

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The snail &lt;i&gt;Pila globosa&lt;/i&gt;&apos;s amino acid composition was examined. To analyse the amino acids in the snail meat, samples were taken from the Chalan Beel at various times. The BCSIR, ITTI lab in Dhaka, Bangladesh is where the amino acid analysis is carried out. Following a 300-400 mg weight measurement, 12 ml of HCl was added, and the mixture was vortexed. It was then hydrolyzed for 24 hours at 102˚C with a pH adjustment (1.95-2.00). Leucine was shown to be the predominant essential amino acid throughout both the active and aestivation periods, whereas glutamic acid was the most prevalent non-essential amino acid. Eight essential and nine non-essential amino acid types made up the total of 17 amino acid types discovered. While the percentage of non-essential amino acids was 71.2% and 72.7%, respectively, the rate of essential amino acids was 28.8% and 27.3%. Compared to snail meat during the active period, snail meat during the aestivation period has a greater amino acid profile. The essential amino acids valine, isoleucine, lysine, and phenylalanine were below the necessary level in both seasons, whereas methionine was in the margin line. The study concluded that, based on their circumstances, eating snail meat should be advised for a variety of malnourished individuals.

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Mezei, Zoltán, Zoltán Győri, and János Csapó. "Connection of crude protein content and amino acid content of forage and medium quality winter wheat varieties in the relation of quantity and quality." Acta Agraria Debreceniensis, no. 32 (December 21, 2008): 73–79. http://dx.doi.org/10.34101/actaagrar/32/3020.

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We analysed the crude protein content, amino acid content, amino acid composition of four forage and milling III. quality winter wheat varieties (Magor, Hunor, Róna and Kondor) from their samples from five following years (2003, 2004, 2005, 2006, 2007). We found that quantity of essential and non-essential amino acids rose with increase in crude protein content. On examination of protein amino acid composition in relation to crude protein content we found that the crude protein content increased the quantities of the non-essential amino acids also rose, while those of the essential amino acids decreased as the lysine, the limiting amino acid of wheat. We also established that, as crude protein content increased, the biological value of the protein decreased.

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Mezei, Zoltán, Ágnes Pongrácznl Barancsi, Péter Sipos, Zoltán Győri, and János Csapó. "Connection of protein and amino acid content of forage and medium quality winter wheat varieties." Acta Agraria Debreceniensis, no. 36 (November 2, 2009): 101–7. http://dx.doi.org/10.34101/actaagrar/36/2799.

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We analysed the crude protein content, amino acid content, amino acid composition of four forage and milling III. quality winter wheat varieties (Magor, Hunor, Róna and Kondor) from their samples from five following years (2003, 2004, 2005, 2006, 2007). We found that quantity of essential and non-essential amino acids rose with increase in crude protein content. On examination of protein amino acid composition in relation to crude protein content we found that the crude protein content increased the quantities of the non-essential amino acids also rose, while those of the essential amino acids decreased as the lysine, the limiting amino acid of wheat. We also established that, as crude protein content increased, the biological value of the protein decreased.

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G., O. Oyeleke, O. Adetoro R., K. Sulaiman W., and A. Adebisi A. "Amino Acid and Functional Characteristics of Pawpaw (Carica papaya) Seeds under Normal Storage Ripening." Advances in Research 10, no. 2 (2017): 1–6. https://doi.org/10.9734/AIR/2017/33424.

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The amino acid contents and the functional properties of matured unripe, ripe and overripe pawpaw (Carica papaya) seeds were carried out using standard methods as follow up to a previous paper where some aspects of the chemical composition of the seeds at different ripening stages were determined. Twenty amino acids comprising ten essential and non- essential amino acids were detected, out of which total essential amino acids (EAA) in % were 48, 47 and 24 while non-essential amino acids in % were 52, 53 and 76 in unripe, ripe and overripe pawpaw seeds respectively. Functional properties for bulk density (BD), water absorption capacity (WAC), oil absorption capacity (OAC), foaming capacity (FC), emulsion capacity (EC), gelation capacity (GC) and viscosity were also determined. Favourable functional properties and the amino acids makes the results from this study an important index to the use of the seeds from the various ripening stages a means of supplementing the existing source of nutrient in food formulation.

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Faris, Richard, and Leandro Hackenhaar. "208 Effect of SID LYS Level with Constant Non-Essential Amino Acids." Journal of Animal Science 101, Supplement_2 (2023): 132–33. http://dx.doi.org/10.1093/jas/skad341.148.

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Abstract Many investigations on the effect of low protein diets reduce crude protein (CP) and have a constant standardized ileal digestible (SID) LYS resulting in reductions in ADG, ADFI, and gain:feed is some cases. This experiment was conducted to determine the impact of maintaining constant non-essential amino acids and changing SID LYS and other essential amino acids. For the experiment, 288 pigs (~22 d of age, 6.61 ± 0.95 kg, 8 replicates/treatment, 6 pigs/pen) were stratified by body (BW) and randomly allotted to one of 6 treatments in a randomized complete block design. Non-essential amino acids were fixed in all diets and synthetic amino acids were added to increase SID LYS from 1.15% to 1.4% while maintaining constant ratios of MET+CYS, THR, TRP, VAL, and ILE to LYS. Diets were corn, wheat, barley, and soy based with 1.1% corn starch in the least SID LYS diet. Synthetic amino acids were added to the diet at the expense of corn starch to maintain non-essential amino acid levels. The CP ranged from 17.8% when SID LYS was 1.15% and 18.6% when SID LYS was 1.4%. Experimental diets were fed for 21 d. Body weight, feed disappearance, visual fecal scores, and visual piglet scores were measured. Visual fecal scores (1 = normal to 4 = watery) and visual pig appearance scores (1 = pale and hairy to 4 = normal color and well-rounded muscle) were assessed on ordered likert scales to determine the probabilities of observing a more normal stool quality and a worse visual appearance, respectively. Performance data were analyzed as a general linear model. Stool quality and visual appearance were analyzed as a generalized linear mixed model. Contrasts were used to test linear and quadratic effects of dietary SID LYS. Results of the experiment are presented in Table 1. Increasing SID LYS with constant non-essential amino acids did not affect ADG or BW. The ADFI was linearly decreased (P &lt; 0.1) and gain:feed was linearly increased (P &lt; 0.0001) with increasing SID LYS (Table 1). Stool quality was not affected. Visual appearance of the pigs was quadratically affected (P &lt; 0.05) by changing SID LYS. Pigs that had consumed diets with the lowest or highest SID LYS had the best visual appearance (lowest probability). The results of the current experiment differ suggest SID LYS may regulate feed intake and nutrient efficiency, but BW gain is not affected when non-essential amino acids are held constant. This differs from cases where CP is reduced, which results are decreased growth in many cases.

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Bröer, Stefan, and Angelika Bröer. "Amino acid homeostasis and signalling in mammalian cells and organisms." Biochemical Journal 474, no. 12 (2017): 1935–63. http://dx.doi.org/10.1042/bcj20160822.

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Cells have a constant turnover of proteins that recycle most amino acids over time. Net loss is mainly due to amino acid oxidation. Homeostasis is achieved through exchange of essential amino acids with non-essential amino acids and the transfer of amino groups from oxidised amino acids to amino acid biosynthesis. This homeostatic condition is maintained through an active mTORC1 complex. Under amino acid depletion, mTORC1 is inactivated. This increases the breakdown of cellular proteins through autophagy and reduces protein biosynthesis. The general control non-derepressable 2/ATF4 pathway may be activated in addition, resulting in transcription of genes involved in amino acid transport and biosynthesis of non-essential amino acids. Metabolism is autoregulated to minimise oxidation of amino acids. Systemic amino acid levels are also tightly regulated. Food intake briefly increases plasma amino acid levels, which stimulates insulin release and mTOR-dependent protein synthesis in muscle. Excess amino acids are oxidised, resulting in increased urea production. Short-term fasting does not result in depletion of plasma amino acids due to reduced protein synthesis and the onset of autophagy. Owing to the fact that half of all amino acids are essential, reduction in protein synthesis and amino acid oxidation are the only two measures to reduce amino acid demand. Long-term malnutrition causes depletion of plasma amino acids. The CNS appears to generate a protein-specific response upon amino acid depletion, resulting in avoidance of an inadequate diet. High protein levels, in contrast, contribute together with other nutrients to a reduction in food intake.

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Balakrishnan, Indu, Vrindha Vinoj, Dharani Muthusamy, and V. L. Vyshak. "Study of physico-chemical properties and amino acid profiling of buffalo paneer and acid whey." Innovations in Agriculture 7 (March 13, 2024): 1–4. https://doi.org/10.3897/ia.2024.124224.

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Whey is a liquid by-product obtained from coagulated milk products like paneer and cheese. The operational cost of the effluent treatment plant is increased by the measures taken for the safe disposal of whey. Importance of the nutritional value of whey and the properties of its constituents has been the subject of numerous studies over the past few years. The present study was undertaken to study the physico-chemical properties and amino acid profiling of buffalo paneer and acid whey produced out of it. Due to the availability of both essential and non-essential amino acids, the study revealed that paneer and acid whey from buffalo milk were both nutritionally significant. There is a significant presence of both essential and non-essential amino acids even in the acid whey which is generally considered a waste needs to be thought of and further researched for its benefits and utilization in the best possible ways.

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Harun, Andi Ifriany, Risya Sasri, Nyemas Firda Diannisa, and Yunita Puspasari. "An Analysis of Essential Amino Acid Contents of Canistel Fruit (Pouteria campechiana) as A Source of Vegetable Protein in An Effort of Food Diversification." Hydrogen: Jurnal Kependidikan Kimia 12, no. 1 (2024): 35. http://dx.doi.org/10.33394/hjkk.v12i1.10491.

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Canistel fruit is a fruit that is not cultivated and is not known to many people because of limited information about this fruit. In the field of biochemistry, analysis of the essential amino acids contained in canistel fruit has never been carried out. The aim of this research is to determine the type and levels of essential amino acids in Canistel fruit as a source of vegetable protein in an effort to diversify food. The sample used was Canistel fruit. The method used was chromatography using UPLC with a C18 column, PDA detector, gradient pump system, and column temperature of 49⁰C. 15 types of amino acids were obtained, consisting of 7 essential amino acids and 8 non-essential amino acids. Essential amino acids are L-Fenilalanin (994,64 mg/kg), L- Isoleusin (704,58 mg/kg), L-Valin (876,69 mg/kg), L-Lisin 1.068,36 mg/kg), L- Leusin (1.199,45 mg/kg), L-Treonin (857,16 mg/kg), and LHistidin (421,03 mg/kg)and 8 non-essential amino acid are L-Serin (957,38 mg/kg), L-Asam glutamat (2.137,7 mg/kg), L-Alanin (1.070,01 mg/kg), LArginin (838,15 mg/kg), L-Glisin (1.101,56), L-asam aspartate (1.900,63 mg/kg), L-Tirosin (141,90 mg/kg), and L-Prolin (1.146,84 mg/kg).

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Loick, Natalie, Matthias Gehre, and Maren Voss. "Stable nitrogen isotopes in essential versus non-essential amino acids of different plankton size fractions†." Isotopes in Environmental and Health Studies 43, no. 4 (2007): 281–93. http://dx.doi.org/10.1080/10256010701702978.

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Wenno, Max R., Jusuf Leiwakabessy, Martha L. Wattimena, et al. "KOMPOSISI KIMIA DAN PROFIL ASAM AMINO DARI HIDROLISAT ENZIMATIK DAGING IKAN KEMBUNG (Rastrelliger sp.)." INASUA: Jurnal Teknologi Hasil Perikanan 2, no. 2 (2022): 169–73. http://dx.doi.org/10.30598/jinasua.2022.2.2.169.

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Mackerel is a fish that has important economic value. This fish, apart from containing a high nutritional composition such as protein, vitamins and minerals, also contains omega-3 unsaturated fatty acids. The high protein content of mackerel can be utilized as a protein hydrolyzate. Fish protein hydrolyzate is produced from the process of breaking down fish protein into simple peptides and amino acids through hydrolysis by enzymes, acids or bases. The aim of the study was to determine the chemical composition and amino acid profile of mackerel meat protein hydrolyzate. The method used in this study is the experimental method (experiment). The chemical composition of fresh mackerel and hydrolyzate were protein 5.34% and 20.80%, fat 17.75% and 7.56%, water 74.76% and 67.56%, ash 1.34% and 1.46%, carbohydrates 0.8% and 2.62%. The results of the analysis of amino acids produced 17 types of amino acids consisting of 9 types of essential amino acids and 8 types of non-essential amino acids. The highest essential amino acid was lysine at 12.65% and the lowest was methionine at 1.49% while the highest non-essential amino acid content was glutamic acid at 11.20% and the lowest was cysteine 0.20%.

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Tsygankov, E. M., Anna A. Menkova, and Yulia V. Petrova. "Amino acid profile of blood of fattening bulls." Veterinariya, Zootekhniya i Biotekhnologiya 4/1, no. 136 (2025): 103–9. https://doi.org/10.36871/vet.zoo.bio.202504112.

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The study of the amino acid content in blood plasma is an important indicator of protein metabolism in a growing body. We conducted a study on the effect of the feed additive NCG – N- carbamyl glutamate on the amino acid profile of blood plasma and live weight of bull calves. During the period of the experiment, we noted a tendency to increase the concentration of essential and non–essential amino acids, the sum of non-essential and non–essential amino acids: essential on day 30–0,23 mg/%; 60th – 0,25 mg/% and 90th – 0,30 mg/% and interchangeable – 0,23 mg/%; 0,25 mg/%; 0,32 mg/%. This change is associated with a more active enzymatic activity of the scar microflora, whose intermediate metabolites were used for anabolic purposes.

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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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Nugroho, Galih, Arning Wilujeng Ekawati, and Hartati Kartikaningsih. "Characteristics of Tuna Viscera (Thunnus sp.) Hydrolysate Protein Fermented by Bacillus licheniformis." Research Journal of Life Science 7, no. 2 (2020): 101–7. http://dx.doi.org/10.21776/ub.rjls.2020.007.02.4.

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This study aims to analyze the nutritional composition of the degree of hydrolysis and amino acids in the internal organ waste of tuna and the protein hydrolyzate of tuna's internal organs after fermentation using the Bacillus licheniformis bacteria. The analysis showed that the protein content of tuna offal was 53.52%, and after fermentation by Bacillus licheniformis, bacteria were able to increase protein levels from 56.04. The degree of hydrolysis of protein (DH) showed an increase of 13.24% in tuna offal to 22.28% of protein hydrolyzates are fermented tuna innards. The total essential amino acids and non-essential amino acids in the fermented tuna innards' protein hydrolyzates increased during the fermentation process. The highest levels of essential amino acids were found in arginine as high as 3.632965 at the 96th hour, and the lowest histidine was 1.082602. In contrast, for the highest non-essential amino acids, there was glycine at 8.52223, and the lowest for tyrosine was 1.272592.

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Juexiao, Chen, Chen Sicong та Teng Qiwen. "Theoretical binding affinities and IR spectra of β-cyclodextrin to non-essential amino acids". Journal of Indian Chemical Society Vol. 84, Mar 2007 (2007): 263–68. https://doi.org/10.5281/zenodo.5816468.

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Department of Chemistry, Department of Biomedical Engineering, Zhejiang University. Hangzhou 310027, People's Republic of China E-mail : wushi@zju.edu.cn Department of Biomedical Engineering, Jiamusi University, Jiamusi 154007, People's Republic of China Manuscript received 23 November 2006, accepted 10 January 2007 AMl method is used to study the structures and characters of the complexes formed by β-cyclodextrin (β-CD) and non-essential amino acids to obtain the binding energies. On the basis of the AM1 optimized geometries, the IR spectra of the complexes are computed using AMl method. It is indicated that β-CD can form the supra-molecular complexes with the non-essential amino acids, leading to the decrease of the total energy for the complex. The binding energies of the complexes are affected by the relative position of the functional groups between the guests and the host, as well as the electron-donating abilities of the groups. Especially, β-CD shows the chiral binding affinity to tbe nonessential amino acids due to its chiral characteristics. β-CD can bind o-alanine best. The polar groups on the guest molecules are located near the small rim of β-CD, which effectively forms the hydrogen bonds. The changes of the IR absorptions are caused by the different amino acids. The stretching vibration frequencies of the O-H and N-H bonds on the guest molecules are reduced with the formation of the complexes.

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Gurieva, K. B., N. A. Khaba, E. A. Tarasova, and S. L. Beletskiy. "Amino acid composition of wheat proteins from different growing areas after long-term storage." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 12 (December 1, 2020): 58–63. http://dx.doi.org/10.33920/igt-01-2012-10.

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The results of the research on the assessment of the biological value of wheat after storage by the composition and ratio of amino acids are presented. It is shown that after 6.5 years of storage in elevator silos, the protein content in wheat met the requirements of the standard for class 3 wheat. The sum of all amino acids was from 11.5 to 13.1 g / 100 g, including essential amino acids — 4.0-4.5g/100g and non-essential — 7.8-8.7 g / 100 g. The proportion of essential amino acids was 33.7-35.3% of the total amino acid content. The calculation of the amino acid score demonstrated that the main amino acid limiting the nutritional value of wheat after storage is lysine with an amino acid score of 45-53%. The essential amino acids threonine, valine, isoleucine, and leucine are also classified as deficient, but with a higher value of the amino acid score, close to the complete protein.

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Sahirman, Sahirman. "ANALISIS PROTEIN DAN ASAM AMINO NATTO, MAKANAN FERMENTASI KEDELAI KUNING OLEH BASILLUS SUBTILLIS NATTO." Jurnal Ilmiah Pangan Halal 1, no. 2 (2020): 55–58. http://dx.doi.org/10.30997/jiph.v1i2.3095.

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This Research aims to analyze crude protein and amino acid profile of natto from yellow soybeans from Vedca Cianjur. Protein analysis was performed using the Semi-micro Kjeldahl method, while amino acid analysis was performed using High Performance Liquid Chromatography (HPLC). Analysis of natto paste shows that natto contains an average of 22.1% crude protein and an average amino acid content of 14.46%. The results of the analysis of 15 average amino acids in Natto with HPLC showed that amino acids consist of 7 types of essential amino acids and 8 essential amino acids. The percentage of fresh weight of essential amino acids are Histidine (0.46% wb), Leucine (1.25% wb), Threonine (0.59%wb), Valine (0.81% wb), Methionine (0.13% wb), Isoleucine (0,76% wb), Fenilalanine (0.87% wb) and 8 non-essential amino acids are Serine (0.72% wb), Aspartic Acid (1.89%), Arginine (0.91%), Lysine (0.83% ), Glutamine (3.62%), Glycine (0.65%), Alanin (0.67%), and Tyrosine (0.3% wb). Glutamine is the highest level of amino acids (3.62% wb), followed by aspartic acid (1.89% wb) and Leucine (1.25% wb).

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Aremu, Matthew Olaleke, Caleb Zando, Stephen Olaide Aremu, et al. "Health Benefits of Nutritional Composition of Cocoyam (Colocasia esculanta) Tuber and Leaves." Proceedings of the Faculty of Science Conferences 1 (March 1, 2025): 43–51. https://doi.org/10.62050/fscp2024.451.

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This study investigated the proximate composition, phytochemical content, and amino acid profiles of cocoyam (Colocasia esculenta) tuber and leaves. Proximate analysis revealed that the samples contained 16.63% crude protein, 3.19% fat, 8.38% ash, 6.37% crude fiber, 6.51% moisture, and 58.94% carbohydrate on average. Phytochemical screening identified the presence of oxalates, saponins, alkaloids, flavonoids, tannins, and cyanide in varying concentrations. Amino acid profiling showed that the samples contained all essential amino acids with leucine (6.99%), lysine (4.46%), and isoleucine (4.21%) being the most abundant. Glutamic acid (10.29%) and aspartic acid (8.87%) were the predominant non-essential amino acids. The total amino acid content ranged from 54.84 to 74.85 g/100g protein. Essential amino acid scores indicated that most amino acids met or exceeded FAO/WHO reference values, with phenylalanine + tyrosine having the highest score. The study reveals that cocoyam tubers are excellent sources of energy, while the leaves are significantly higher in protein and essential amino acids than other widely consumed leaves, highlighting its potential as some nutrient-dense food source rich in essential amino acids and carbohydrates.

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Pandey, H. K., Anchala Guglani, G. C. Kharakwal, G. Balakrishna, and Madhu Bala. "Variation in Amino Acids Composition through Pre column Derivatisation using Phenylisothiocyanate by HPLC in Some Economically Important Less Explored Wild Allium Species of Western Himalayas." Defence Life Science Journal 5, no. 3 (2020): 185–91. http://dx.doi.org/10.14429/dlsj.5.15538.

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Less explored Allium species are being used as green vegetables and as a condiment by the local inhabitant of high-altitude areas of Uttarakhand. In the present study, four economically important less explored wild Allium species viz. A. auriculatum, A. ampeloprasum, A. ascalonicum and A. rubellum have screened for their amino acid contents by High-performance liquid chromatography. The hydrochloric acid hydrolysate of these four species, the Allium amino acids were derivatised with phenylisothiocyanate resulting phenylthiocarbamyl derivatives and separated on a reverse-phase column by gradient elution with aqueous buffer and acetonitrile-water (60:40 v/v) and detected in UV region at 254 nm. The Pico-tag (3.9 × 300 mm) C18 column equilibrated with the solvents. The elution of all amino acid derivatives was achieved in 12 min using gradient elution by increasing concentration of aqueous buffer and acetonitrile-water. Total seventeen amino acids were present in these Allium species. The ratio of essential amino acids to total amino acids found 1:2.14 in Allium auriculatum, 1:2.35 in Allium ampeloprasum, 1:1.38 in A. ascalonicum and 1:3.44 in Allium rubellum. These less explored Allium species contained substantial amount of essential and non-essential amino acids. Among these Allium species, Allium auriculatum and Allium rubellum found most promising as far as essential and non-essential amino acids composition concerned.

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Bergström, J., P. Fürst, and E. Vinnars. "Effect of a Test Meal, without and with Protein, on Muscle and Plasma Free Amino Acids." Clinical Science 79, no. 4 (1990): 331–37. http://dx.doi.org/10.1042/cs0790331.

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1. The effect of a protein-free meal and a protein-rich meal on the concentration of free amino acids in plasma and muscle tissue was studied in eight healthy subjects. The energy content of the protein-free meal was 3800 kJ. The protein-rich meal was identical in composition except that 50 g of bovine serum albumin was added. Plasma and samples from the quadriceps femoris muscle (percutaneous muscle biopsy) for amino acid determination were collection before and at 1, 3, 5 and 7 h after the meal. 2. After the protein-free meal the concentrations of most essential amino acids and of some non-essential amino acids in plasma decreased continuously below basal levels at 5–7 h. The muscle concentration of essential amino acids fell too, reaching its nadir 3–5 h after the meal. The decrease in plasma amino acid concentration was smaller than the decrease in muscle concentration for all essential amino acids except phenylalanine. 3. The concentrations of most amino acids in plasma increased transiently 1 and 3 h after the protein-rich meal; histidine and several non-essential amino acids fell below the basal levels at 5–7 h after the meal. In muscle, threonine, valine, leucine, lysine and alanine were increased at 1 and 3 h after the protein-rich meal; isoleucine, serine and glycine fell below the basal level after 5 and 7 h. For the essential amino acids except threonine and lysine, the increase in plasma concentration was greater than the increase in muscle concentration. 4. Correlations were observed between the relative content of the essential amino acids in the bovine serum albumin and the increase in concentration of these amino acids in plasma and muscle. Methionine and isoleucine, which had the lowest content in bovine serum albumin, fell below basal levels in plasma and (for isoleucine) in muscle 5–7 h after the meal, suggesting that these two amino acids might have been limiting for protein synthesis. 5. Amino acid analysis in plasma and muscle samples taken postprandially should be evaluated with caution considering the strong influence of meal composition on plasma and muscle free amino acid profiles.

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Joo, Nam-Seok. "Therapeutic considerations of essential fatty acids and amino acids." Korean Institute for Functional Medicine 6, no. 2 (2023): 66–73. http://dx.doi.org/10.32581/jkifm.2023.6.2.66.

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Fatty acids and amino acids are essential nutrients for our body. Especially, unsaturated fatty acids omega 6 and 3, are important and omega 3 fatty acids has greater clinical use. Omega 3 fatty acids help improve inflammation in our body, and reduce inflammation within blood vessels. Amino acids are the raw material for protein and are nutrients that must be supplemented though diet. Methionine, tryptophan, tyrosine, arginine, glutamine, taurine can be use as medical supplements. Balanced intake of various amino acids plays a very important role in human metabolism, and appropriate supplementation when necessary is part of improving patients’ symptoms.

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Peña, Renato, Ivette Moguel-Hernández, and Noemí García-Aguilar. "Variations in the concentration of free amino acids during the early development of the Pacific red snapper Lutjanus peru." Latin American Journal of Aquatic Research 51, no. 2 (2023): 309–15. http://dx.doi.org/10.3856/vol51-issue2-fulltext-2980.

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The free amino acids (FAAs) profile and its variations during the embryonic development and yolk-sac larvae of Pacific red snapper Lutjanus peru are described. The concentration of 15 FAAs (nine essentials and six non-essentials) was evaluated by reverse-phase high-performance liquid chromatography. The fertilized eggs of L. peru contain a small concentration of FAAs (4.77 ± 0.89 nmol ind-1). However, the variations in the FAAs pool during the early development are similar to the changes reported in other species with small pelagic eggs. The essential free amino acids are more abundant than the non-essential free amino acids throughout the studied period. During the egg stage, an increase in the FAAs was observed, and after hatching, isoleucine, leucine, lysine, and alanine were the FAAs that decreased the most during the yolk-sac larvae stage. The hatching rate was correlated with the total FAAs, the fraction of essential free amino acids, and the concentrations of glutamic acid, threonine, and valine in the egg stage, suggesting a possible role as a determinant in egg quality. Further studies are required to assess the role of FAAs in other aspects of egg development, like fertilization rate and egg buoyancy.

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Hruby, A. C., L. Turner, I. Geisner, M. Morozyuk, and M. D. Hanigan. "O17 Assessing interactions of essential amino acids and two groups of non-essential amino acids on transporter expression in bovine mammary epithelial cells." Animal - science proceedings 13, no. 3 (2022): 264. http://dx.doi.org/10.1016/j.anscip.2022.07.027.

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Anderson, G. Harvey, Shuqin Luo, Lean T. Ng, and Edmund TS Li. "Non-essential amino acids and short-term food intake of rats." Nutrition Research 14, no. 8 (1994): 1179–89. http://dx.doi.org/10.1016/s0271-5317(05)80245-3.

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Dang, Chi V. "Essentiality of non-essential amino acids for tumour cells and tumorigenesis." Nature Metabolism 1, no. 9 (2019): 847–48. http://dx.doi.org/10.1038/s42255-019-0113-0.

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Journal articles on the topic 'Essential and non-essential amino acids'

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