Glucose-8-methionine

Under the conditions corresponding to the roasting of coffee, serine, threonine, and sucrose yield various substituted pyridines (51), furans, and furanones (52). Thirty-three pyridine derivatives were identified by Baltes and co-workers (51), Recently, 3-methylthiomethylpyridine was identified as one of the products of thermal degradation of the glucose-methionine Amadori intermediates (53). 

Zimmermann U, Mehlan D, Peters W. Investigations on the transport fimction and stmcture of peritrophic membranes. 3. Periodic incorporation of glucose, methionine and cysteine into the peritrophic membranes of the blowfly Calliphora erythrocephala Mg. in vivo and in vitro. Comp. Biochem. Physiol. B 1973, 45,... 

Aminobenzamide (SAB), an inhibitor of ADP-ribosyl transferase, also affects de novo purine biosynthesis, demonstrated by an inhibition of incorporation of radiolabel from glucose, methionine and formate into the DNA (1-3). The step(s) affected have not been identified. Mutant ceU lines, deficient in salvage nucleotide synthesis, are no more sensitive to SAB than wild-type (4). Also, there is no effect of SAB on dNTP pool sizes (2, 5). These data indicate that the effect of SAB on de novo purine biosynthesis is not normally rate-limiting. Other effects of SAB include inhibition of cell growth and inhibition of adenosine transport (5). 

Blum U, Gerig TM, Worsham AD, King LD (1993) Modification of aUelopathic effects of p-coumaric acid on morning-glory seedhng biomass by glucose, methionine, and nitrate. J Chem Ecol 19 2791-2811... 

Adenosine triphosphate, coupled reactions and. 1128-1129 function of, 157, 1127-1128 reaction with glucose, 1129 structure of, 157, 1044 S-Adenosylmethionine, from methionine, 669 function of, 382-383 stereochemistry of, 315 structure of, 1045 Adipic acid, structure of, 753 ADP, sec Adenosine diphosphate Adrenaline, biosynthesis of, 382-383 molecular model of, 323 slructure of, 24... 

Yeast strains are grown on either standard yeast extract, peptone, glucose media (YPD) (1% (w/v) yeast extract, 2% (w/v) bactopeptone, and 2% (w/v) glucose) and supplemented with the appropriate antibiotic, or in synthetic complete media (SCD media) (0.17% (w/v) yeast nitrogen base. 0.5% (w/v) ammonium sulphate, 2% (w/v) glucose, and supplemented with 20 mg/1 arginine, 100 mg/1 aspartic acid, 100 mg/1 glutamine, 30 mg/1 isoleucine, 30 mg/llysine, 20 mg/1 methionine, 50 mg/1 phenylalanine, 400 mg/lserine, 200 mg/1 threonine, 30 mg/1 tyrosine, and 150 mg/1 valine. When needed, the media was also supplemented with 20 mg/1 adenine, 10 mg/1 leucine, 60 mg/1 histidine, 60 mg/1 tryptophan, and 20 mg/1 uracil). 

Non-corrin cobalt has a number of interesting applications in the chemical industry, for example in the hydroformylation (OXO) reaction between CO, H2 and olefins. A number of non-corrin Co-containing enzymes have been described, including methionine aminopep-tidase, prolidase, nitrile hydratase and glucose isomerase. We describe the best characterized of these, namely the E. coli methionine aminopeptidase, a ubiquitous enzyme, which cleaves N-terminal methionine from newly translated polypeptide chains. The active site of the enzyme (Figure 15.13) contains two Co(II) ions that are coordinated by the side-chain atoms of five amino acid residues. The distance between the two Co2+ is similar to that between the two Zn2+ atoms in leucine aminopeptidase, and indeed the catalytic mechanism of methionine aminopeptidase shares many features with other metalloproteases, in particular leucine aminopeptidases. 

Sugar D-glucose, D-arabinose, D-xylose or glycolaldehyde. serine, methionine, leucine, isoleucine, tyrosine, arginine. 

The results of this survey of the aromas produced over time by heating glucose—amino acid mixtures at a series of temperatures in the range 100-220° proved of great interest. Many mixtures were heated in the "dry" statB for the first time. Some produced the expected result, for example, methionine and phenylalanine led to potato and to floral aromas, respectively. Others were unexpected, for example, the large number of amino acids that was capable of producing chocolate aroma under one or other set of conditions. 

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