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  • Electronic Resource  (6)
  • amino acids  (5)
  • Peroxy benzoic acid  (1)
  • 1
    Electronic Resource
    Electronic Resource
    Effects of m-Cl-peroxy benzoic acid on glycolysis in Saccharomyces cerevisiae (1985)
    Springer
    Archives of microbiology 143 (1985), S. 220-224 
    Details
    ISSN: 1432-072X
    Keywords: Peroxy benzoic acid ; Saccharomyces cerevisiae ; ATP ; Glycolysis ; Glyceraldehyde-3-phosphate dehydrogenase ; Colony forming capacity
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Concentrations of m-Cl-peroxy benzoic acid (CPBA) higher than 0.1 mM decrease the ATP-content of Saccharomyces cerevisiae in the presence of glucose in 1 min to less than 10% of the initial value. In the absence of glucose, 1.0 mM CPBA is necessary for a similar effect. After the rapid loss of ATP in the first min in the presence of glucose caused by 0.2 mM CPBA, the ATP-content recovers to nearly the initial value after 10 min. Aerobic glucose consumption and ethanol formation from glucose are both completely inhibited by 1.0 mM CPBA. Assays of the activities of nine different enzymes of the glycolytic pathway as well as analysis of steady state concentrations of metabolites suggest that glyceraldehyde-3-phosphate dehydrogenase is the most sensitive enzyme of glucose fermentation. Phosphofructokinase and alcohol dehydrogenase are slightly less sensitive. Incubation for 1 or 10 min with concentrations of 0.05 to 0.5 mM CPBA causes a) inhibition of glyceraldehyde-3-phosphate dehydrogenase, b) decrease of the ATP-content and c) a decrease of the colony forming capacity. From these findings it is concluded that the disturbance of the ATP-producing glycolytic metabolism by inactivation of glyceraldehyde-3-phosphate dehydrogenase may be an explanation for cell death caused by CPBA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00411239
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Protein and amino acid composition ofFagopyrum (buckwheat) (1987)
    Springer
    Plant foods for human nutrition 36 (1987), S. 341-344 
    Details
    ISSN: 1573-9104
    Keywords: fagopyrum ; protein ; amino acids ; lysine
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Seven varieties of buckwheat, two Indian selections (F. esculentum, F. tetaricum) and five from Poland (Czernoplodna, Hruszowska, Jubilejna, Emka and Iskra) were cultivated under North Indian conditions and analysed for their protein and amino acid composition. The present studies revealed that European selections can also be successfully cultivated in India. Buckwheat is a good source of lysine, and some other essential amino acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01892355
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Amino acid profiles of some under-utilised seeds (1988)
    Springer
    Plant foods for human nutrition 38 (1988), S. 235-241 
    Details
    ISSN: 1573-9104
    Keywords: under-utilised seeds ; kidney bean ; chick-pea ; protein ; amino acids ; lysine
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Twenty-three seeds of different botanical families growing in India were analysed for their protein content and amino acid compositions. They showed a wide variation in their total protein (8.0 to 42.7%). Some of them were comparable and some were even better than popular food legumes such as kidney bean and chick-pea in protein levels and amino acid compositions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01092862
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Protein and amino acid composition of some wild leguminous seeds (1987)
    Springer
    Plant foods for human nutrition 37 (1987), S. 29-32 
    Details
    ISSN: 1573-9104
    Keywords: Leguminous seeds ; Cicer arietinum ; protein ; amino acids
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract The seeds of five different species ofAcacia, twoAlbizzia, twoErythrina and two species ofMucuna were analysed for their protein and amino acid composition. Some of these seeds are comparable to a popular food legume,Cicer arietinum, in protein and amino acid composition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01092297
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Amino acid profile of winged bean (Psophocarpus tetragonolobus (L.) DC): a rich source of vegetable protein (1987)
    Springer
    Plant foods for human nutrition 37 (1987), S. 261-264 
    Details
    ISSN: 1573-9104
    Keywords: winged bean ; soybean ; amino acids ; lysine
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Twenty one cultivars of winged bean (17 of Indian origin and 4 exotic strains obtained from Sri Lanka) were cultivated on marginal (alkaline) soils in the sub-tropics and evaluated for their food value. Whereas the seeds showed wide variations in total protein content (38.1 to 45 per cent), the amino acid compositions were in close proximity to those of soybean. Nevertheless, some strains of winged bean registered higher levels of certain amino acids as compared to soybean.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01091791
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  • 6
    Electronic Resource
    Electronic Resource
    Protein content and amino acid profile of some wild leguminous seeds (1988)
    Springer
    Plant foods for human nutrition 38 (1988), S. 61-65 
    Details
    ISSN: 1573-9104
    Keywords: legumes ; soybean ; protein ; amino acids ; lysine
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Seeds of 28 wild growing legumes of India were analysed for their protein content and amino acid compositions. A wide variation was observed in protein contents (18.3 to 50.9%). The amino acid composition and protein content of some of these seeds were in close proximity to that of soybean; however, some legumes registered a higher level of certain amino acids and protein as compared to the latter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01092311
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    Paper (German National Licenses)
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