Branched amino acid

Fig. 5. Schematic diagram of the presumed arrangement of the amino acid sequence for the 5-opioid receptor, showing seven putative transmembrane segments three intracellular loops, A three extracellular loops, B the extracellular N-terrninus and the intracellular C-terrninus, where (0) represents amino acid residues common to ] -, 5-, and K-receptors ( ), amino acid residues common to all three opioid receptors and other neuropeptide receptors and (O), other amino acids. Branches on the N-terruinal region indicate possible glycosylation sites, whereas P symbols in the C-terminal region indicate...

Atrial natriuretic peptide Adenosine triphosphate Concentration in arterial blood minus that in venous blood Branched chain amino acid Branched chain kcto acid Body mass index Basai metabolic rate Biological value Cyclic AMF Cholecystokinin Cholcsteryl ester Complementary DNA Coenzyme A Cocn yme A... 

Uptake and Intracellular Consumption of Amino Acids Branched-chain Amino Acids Interorgan Relationship Summary... 

Traditionally fermented dairy products have been used as beverages, meal components, and ingredients for many new products [60], The formation of flavor in fermented dairy products is a result of reactions of milk components lactose, fat, and casein. Particularly, the enzymatic degradation of proteins leads to the formation of key-flavor components that contribute to the sensory perception of the products [55], Methyl ketones are responsible for the fruity, musty, and blue cheese flavors of cheese and other dairy products. Aromatic amino acids, branched-chain amino acids, and methionine are the most relevant substrates for cheese flavor development [55]. Volatile sulfur compounds derived from methionine, such as methanethiol, dimethylsulflde, and dimethyltrisul-fide, are regarded as essential components in many cheese varieties [61], Conversion of tryptophan or phenylalanine can also lead to benzaldehyde formation. This compound, which is found in various hard- and soft-type cheeses, contributes positively to the overall flavor [57,62]. The conversion of caseins is undoubtedly the most important biochemical pathway for flavor formation in several cheese types [62,63]. A good balance between proteolysis and peptidolysis prevents the formation of bitterness in cheese [64,65],... 

In contrast to E. coli, the DAHPS activity of B. subtilis is not inhibited by the three amino acid end products—tryptophan, tyrosine, and phenylalanine—either singly or in combination. Instead, the B. subtilis DAHPS activity is inhibited by the first substrate of each amino acid branch pathway, chorismic acid and prephenic acid [77] (see Fig. 2). Both are noncompetitive inhibitors with respect to the two substrates of DAHPS. The inhibitory effects of each of these branch-point intermediates are additive when both are present at low concentrations. However, when either is present at a concentration causing maximal inhibition, addition of the other causes no further inhibition. These results suggest a single inhibitor site with specificity for both chorismate and prephenate, but the authors [77] point out the possibility of alternative explanations. When this inhibition of the DAHPS activity by... 

As are most amino acids, branched amino acids are used through two main pathways the biosynthesis of proteins and polypeptides and their breakdown after oxidative deamination or transamination. The oxidative deamination is catalyzed by an amino acid oxidase and yields a-keto acids and ammonia. Monamine oxidases are widely distributed in biological material. 

Disorders affecting all three branched-chain amino acids Branched-chain keto aciduria (maple syrup urine disease)... 

Herbicides also inhibit 5- (9/-pymvylshikiniate synthase, a susceptible en2yme in the pathway to the aromatic amino acids, phenylalanine, tyrosine and tryptophan, and to the phenylpropanes. Acetolactate synthase, or acetohydroxy acid synthase, a key en2yme in the synthesis of the branched-chain amino acids isoleucine and valine, is also sensitive to some herbicides. Glyphosate (26), the sulfonylureas (136), and the imida2oles (137) all inhibit specific en2ymes in amino acid synthesis pathways. 

The group of peptides known as tachykinins include substance P, substance K or neurokinin A, and neuromedin K, ie, neurokinin B, as well as a number of nonmammalian peptides. All members of this family contain the conserved carboxy-terrninal sequence Phe-X-Gly-Leu-Met-NH2, where X is an aromatic, ie, Phe or Tyr, or branched aliphatic, eg, Val or lie, amino acid. In general, this C-terminal sequence is cmcial for tachykinin activity (33) in fact, both the methionineamide and the C-terminal amide are cmcial for activity. The nature of the X residue in this sequence determines pharmacological identity (34,35) thus the substance P group contains an aromatic residue in this position, while the substance K group contains an aliphatic residue (33). 

In the case of hyperphenylalaninaemia, which occurs ia phenylketonuria because of a congenital absence of phenylalanine hydroxylase, the observed phenylalanine inhibition of proteia synthesis may result from competition between T.-phenylalanine and L-methionine for methionyl-/RNA. Patients sufferiag from maple symp urine disease, an inborn lack of branched chain oxo acid decarboxylase, are mentally retarded unless the condition is treated early enough. It is possible that the high level of branched-chain amino acids inhibits uptake of L-tryptophan and L-tyrosiae iato the brain. Brain iajury of mice within ten days after thek bkth was reported as a result of hypodermic kijections of monosodium glutamate (MSG) (0.5—4 g/kg). However, the FDA concluded that MSG is a safe kigredient, because mice are bom with underdeveloped brains regardless of MSG kijections (106). 

In Parenteral and Enteral Nutrition. Amino acid transfusion has been widely used since early times to maintain basic nitrogen metaboHsm when proteinaceous food caimot be eaten. It was very difficult to prepare a pyrogen-free transfusion from protein hydrolysates. Since the advances in L-amino acid production, the crystalline L-amino acids have been used and the problem of pyrogen in transfusion has been solved. The formulation of amino acid transfusion has been extensively investigated, and a solution or mixture in which the ratio between essential and nonessential amino acid is 1 1, has been widespread clinically. Special amino acid mixtures (eg, branched chain amino acids-enriched solution) have been developed for the treatment of several diseases (93). 

The packing interactions between a helices and p strands are dominated by the residues Val (V), He (I), and Leu (L), which have branched hydrophobic side chains. This is reflected in the amino acid composition these three amino acids comprise approximately 40% of the residues of the P strands in parallel P sheets. The important role that these residues play in packing a helices against P sheets is particularly obvious in a/P-barrel structures, as shown in Table 4.1. 

J. Stetter (ed.), Herbicides Inhibiting Branched Chain Amino Acids Biosynthesis. Recent Development [Chemistry of Plant Protection, Vol. 10], Springer-Verlag, Berlin, 1994. 

A possible explanation for the superiority of the amino donor, L-aspartic add, has come from studies carried out on mutants of E. coli, in which only one of the three transaminases that are found in E. coli are present. It is believed that a branched chain transaminase, an aromatic amino add transaminase and an aspartate phenylalanine aspartase can be present in E. coli. The reaction of each of these mutants with different amino donors gave results which indicated that branched chain transminase and aromatic amino add transminase containing mutants were not able to proceed to high levels of conversion of phenylpyruvic add to L-phenylalanine. However, aspartate phenylalanine transaminase containing mutants were able to yield 98% conversion on 100 mmol l 1 phenylpyruvic acid. The explanation for this is probably that both branched chain transaminase and aromatic amino acid transminase are feedback inhibited by L-phenylalanine, whereas aspartate phenylalanine transaminase is not inhibited by L-phenylalanine. In addition, since oxaloacetate, which is produced when aspartic add is used as the amino donor, is readily converted to pyruvic add, no feedback inhibition involving oxaloacetate occurs. The reason for low conversion yield of some E. coli strains might be that these E. cdi strains are defident in the aspartate phenylalanine transaminase. 

This branch of bioinformatics is concerned with computational approaches to predict and analyse the spatial structure of proteins and nucleic acids. Whereas in many cases the primary sequence uniquely specifies the 3D structure, the specific rules are not well understood, and the protein folding problem remains largely unsolved. Some aspects of protein structure can already be predicted from amino acid content. Secondary structure can be deduced from the primary sequence with statistics or neural networks. When using a multiple sequence alignment, secondary structure can be predicted with an accuracy above 70%. 

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