The Experts below are selected from a list of 249 Experts worldwide ranked by ideXlab platform
M. Kawai - One of the best experts on this subject based on the ideXlab platform.
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Taste enhancements between various Amino Acids and IMP.
Chemical Senses, 2002Co-Authors: M. Kawai, Atsushi Okiyama, Yoichi UedaAbstract:It is well known that a strong synergistic interaction of umami occurs between L-α -Amino Acids with an acidic side chain, such as L-Glu or L-Asp, and 5′-mononucleotides, such as inosine 5′-monophosphate (IMP). We tested taste interactions between various L-α -Amino Acids and IMP by the psychophysical method and found that taste enhancement occurred when IMP was added to several sweet Amino Acids, such as L-Ala, L-Ser and Gly. The enhanced quality of taste was recognized as umami, and was not blocked by the sweetness inhibitor ±2-(p-methoxyphenoxy)propanoic acid. The total taste intensities of various concentrations of the Amino acid and IMP mixtures were measured using magnitude estimation. The results showed that the potentiation ratios were larger than 1 in the cases of L-Ala, L-Ser and Gly. However, the ratio was ~1 in the case of D-Ala, which had an enhanced taste of sweetness. Thus the umami taste enhancement of several sweet L-α -Amino Acids by IMP was synergistic rather than additive as that of acidic Amino Acids.
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Taste Enhancements Between Various Amino Acids and IMP
Chemical Senses, 2002Co-Authors: M. KawaiAbstract:It is well known that a strong synergistic interaction of umami occurs between L-alpha-Amino Acids with an acidic side chain, such as L-Glu or L-Asp, and 5'-mononucleotides, such as inosine 5'-monophosphate (IMP). We tested taste interactions between various L-alpha-Amino Acids and IMP by the psychophysical method and found that taste enhancement occurred when IMP was added to several sweet Amino Acids, such as L-Ala, L-Ser and Gly. The enhanced quality of taste was recognized as umami, and was not blocked by the sweetness inhibitor +/-2-(p-methoxyphenoxy)propanoic acid. The total taste intensities of various concentrations of the Amino acid and IMP mixtures were measured using magnitude estimation. The results showed that the potentiation ratios were larger than 1 in the cases of L-Ala, L-Ser and Gly. However, the ratio was approximately 1 in the case of D-Ala, which had an enhanced taste of sweetness. Thus the umami taste enhancement of several sweet L-alpha-Amino Acids by IMP was synergistic rather than additive as that of acidic Amino Acids.
Parvaiz Ahmad - One of the best experts on this subject based on the ideXlab platform.
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Differential distribution of Amino Acids in plants
Amino Acids, 2017Co-Authors: Vinod Kumar, Avish P. Sharma, Ashwani Kumar Thukral, Ravdeep Kaur, Renu Bhardwaj, Parvaiz AhmadAbstract:Plants are a rich source of Amino Acids and their individual abundance in plants is of great significance especially in terms of food. Therefore, it is of utmost necessity to create a database of the relative Amino acid contents in plants as reported in literature. Since in most of the cases complete analysis of profiles of Amino Acids in plants was not reported, the units used and the methods applied and the plant parts used were different, Amino acid contents were converted into relative units with respect to lysine for statistical analysis. The most abundant Amino Acids in plants are glutamic acid and aspartic acid. Pearson’s correlation analysis among different Amino Acids showed that there were no negative correlations between the Amino Acids. Cluster analysis (CA) applied to relative Amino acid contents of different families. Alismataceae, Cyperaceae, Capparaceae and Cactaceae families had close proximity with each other on the basis of their relative Amino acid contents. First three components of principal component analysis (PCA) explained 79.5% of the total variance. Factor analysis (FA) explained four main underlying factors for Amino acid analysis. Factor-1 accounted for 29.4% of the total variance and had maximum loadings on glycine, isoleucine, leucine, threonine and valine. Factor-2 explained 25.8% of the total variance and had maximum loadings on alanine, aspartic acid, serine and tyrosine. 14.2% of the total variance was explained by factor-3 and had maximum loadings on arginine and histidine. Factor-4 accounted 8.3% of the total variance and had maximum loading on the proline Amino acid. The relative content of different Amino Acids presented in this paper is alanine (1.4), arginine (1.8), asparagine (0.7), aspartic acid (2.4), cysteine (0.5), glutamic acid (2.8), glutamine (0.6), glycine (1.0), histidine (0.5), isoleucine (0.9), leucine (1.7), lysine (1.0), methionine (0.4), phenylalanine (0.9), proline (1.1), serine (1.0), threonine (1.0), tryptophan (0.3), tyrosine (0.7) and valine (1.2).
Vinod Kumar - One of the best experts on this subject based on the ideXlab platform.
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Differential distribution of Amino Acids in plants
Amino Acids, 2017Co-Authors: Vinod Kumar, Avish P. Sharma, Ashwani Kumar Thukral, Ravdeep Kaur, Renu Bhardwaj, Parvaiz AhmadAbstract:Plants are a rich source of Amino Acids and their individual abundance in plants is of great significance especially in terms of food. Therefore, it is of utmost necessity to create a database of the relative Amino acid contents in plants as reported in literature. Since in most of the cases complete analysis of profiles of Amino Acids in plants was not reported, the units used and the methods applied and the plant parts used were different, Amino acid contents were converted into relative units with respect to lysine for statistical analysis. The most abundant Amino Acids in plants are glutamic acid and aspartic acid. Pearson’s correlation analysis among different Amino Acids showed that there were no negative correlations between the Amino Acids. Cluster analysis (CA) applied to relative Amino acid contents of different families. Alismataceae, Cyperaceae, Capparaceae and Cactaceae families had close proximity with each other on the basis of their relative Amino acid contents. First three components of principal component analysis (PCA) explained 79.5% of the total variance. Factor analysis (FA) explained four main underlying factors for Amino acid analysis. Factor-1 accounted for 29.4% of the total variance and had maximum loadings on glycine, isoleucine, leucine, threonine and valine. Factor-2 explained 25.8% of the total variance and had maximum loadings on alanine, aspartic acid, serine and tyrosine. 14.2% of the total variance was explained by factor-3 and had maximum loadings on arginine and histidine. Factor-4 accounted 8.3% of the total variance and had maximum loading on the proline Amino acid. The relative content of different Amino Acids presented in this paper is alanine (1.4), arginine (1.8), asparagine (0.7), aspartic acid (2.4), cysteine (0.5), glutamic acid (2.8), glutamine (0.6), glycine (1.0), histidine (0.5), isoleucine (0.9), leucine (1.7), lysine (1.0), methionine (0.4), phenylalanine (0.9), proline (1.1), serine (1.0), threonine (1.0), tryptophan (0.3), tyrosine (0.7) and valine (1.2).
Ph. Viallefont - One of the best experts on this subject based on the ideXlab platform.
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Synthesis of biheterocyclicα-Amino Acids
Amino Acids, 1999Co-Authors: S. Achamlale, A. Elachgar, A. Hallaoui, A. Alamil, S. Elhajji, M. L. Roumestant, Ph. ViallefontAbstract:We report here the synthesis of biheterocyclic α -Amino Acids by 1,3 dipolar cycloaddition of acetylenic compounds on α -azido α -Amino esters.
Guoyao Wu - One of the best experts on this subject based on the ideXlab platform.
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Amino Acids and immune function
British Journal of Nutrition, 2007Co-Authors: Peng Li, Defa Li, Guoyao WuAbstract:A deficiency of dietary protein or Amino Acids has long been known to impair immune function and increase the susceptibility of animals and humans to infectious disease. However, only in the past 15 years have the underlying cellular and molecular mechanisms begun to unfold. Protein malnutrition reduces concentrations of most Amino Acids in plasma. Findings from recent studies indicate an important role for Amino Acids in immune responses by regulating: (1) the activation of T lymphocytes, B lymphocytes, natural killer cells and macrophages; (2) cellular redox state, gene expression and lymphocyte proliferation; and (3) the production of antibodies, cytokines and other cytotoxic substances. Increasing evidence shows that dietary supplementation of specific Amino Acids to animals and humans with malnutrition and infectious disease enhances the immune status, thereby reducing morbidity and mortality. Arginine, glutamine and cysteine precursors are the best prototypes. Because of a negative impact of imbalance and antagonism among Amino Acids on nutrient intake and utilisation, care should be exercised in developing effective strategies of enteral or parenteral provision for maximum health benefits. Such measures should be based on knowledge about the biochemistry and physiology of Amino Acids, their roles in immune responses, nutritional and pathological states of individuals and expected treatment outcomes. New knowledge about the metabolism of Amino Acids in leucocytes is critical for the development of effective means to prevent and treat immunodeficient diseases. These nutrients hold great promise in improving health and preventing infectious diseases in animals and humans.