Isoleucine, factors affecting

Factors affecting the accumulation of ansamitocins P-2, P-3, and P-4 in JSbocardia sp. C-15003 have been studied (246) the addition of isoleucine, propionate, ptopionaldehyde, or -ptopyl alcohol to the fermentation medium resulted in the increased production of P-2 the addition of valine, isobutyrate, isobutyraldehyde, or isobutyl alcohol increased the production of P-3, reaching more than 90% of the total ansamitocins produced and the addition of leucine, isovalerate, isovaleraldehyde, or isoamyl alcohol increased the production of P-4. 

Factors Affecting the Purity of L-Isoleucine Recovered by Batch Crystallization... 

Additional factors that may affect the reliability of the chemical scoring methods lie with the inherent difficulties of amino acid analysis. The analytical procedure for amino acid analysis can affect both the recovery and reliable quantitation of amino acids. Proteins must first be hydrolyzed to amino acids before analysis. Hydrolysis methods affect the amino acid recovery. Cystine, methionine, tryptophan, threonine, serine, and tyrosinecan bedestroyed during hydrolysis. Valine and isoleucine are released slowly and may not be completely... 

L-Amino acids are the naturally occurring form both in proteins and as free amino acids, and the ability of different experimental animals to use different optical isomers of the amino acids has been studied. The chick is only able to use the L-form of threonine, isoleucine and valine but can use D- and L-leucine equally. It can use both D- and L-tryptophan, although the D-form is less effective (see Fisher, 1954). This probably relates to the presence of specific racemases that enable certain D- and L-interconversions to take place. Factors that affect the requirements for specific amino acids which are particularly pronounced in avian species are summarised in Table 2.3. 

---