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1
Laboratory Evaluations for Integrative and Functional Medicine
Aspartic Acid (Asp) HOOC HOOC COOH COOH ASPARAGINE O ASPARTIC
ACID NH2 NH2 Aspartic acid, or aspartate, is pivotal in amino acid metabolism.
Aspartic acid aids in the detoxification of ammonia via the urea cycle (Figure 4.9).
Richard S. Lord, J. Alexander Bralley, 2008
2
Chemistry and Safety of Acrylamide in Food
These high yields are probably due the high sixfold molar ratio of fructose to
asparagine. In our study, the molar concentration of free asparagine in the dough
was about 500 times smaller compared to glucose or fructose. Thus, free ...
Mendel Friedman, Don Mottram, 2006
Asparagine Asparagine is almost universally used by higher plants as a storage
and transport compound, although glutamine and arginine are also used by
some plants (Lea and Ireland 1999). Asparagine synthesis is particularly
important in ...
Peter J. Lea, Jean-Francois Morot-Gaudry, 2001
4
Handbook of Pharmaceutical Biotechnology
to degrade by deamidation and isoaspartate formation at four susceptible
asparagine residues, and the stability of a recombinant adenovirus AV3760 has
demonstrated considerable improvement after site-directed mutagenesis of the
key ...
5
Enzyme Handbook: Class 2.5- EC 2.7.1.104 Transferases
17 2-Oxosuccinamic acid + aspartate [2] 18 2-Oxosuccinamic acid + homoserine
[2] 19 L-Asparagine + 2-oxobutanoate (r, weak) [2] 20 L-Asparagine + pyruvate [2
, 3] 21 L-Asparagine + 4-hydroxy-2-oxoglutarate [3] 22 L-Asparagine + ...
Dietmar Schomburg, Margit Salzmann, Dörte Stephan, 1997
6
Proteins: Biochemistry and Biotechnology
Asparaginase catalyses the hydrolysis of the amino acid asparagine, yielding
aspartic acid and ammonia (Figure 6.8). The enzyme is a tetramer with a
molecular mass in the region of 130 kDa. It may be purified from a wide variety of
...
7
Protein Misfolding, Aggregation and Conformational Diseases: ...
Glutamine/asparagine-rich sequences are physiologically used for prion-based
propagation of yeast phenotype mediated by Ure2 and Sup35, which
accommodate yeast cells to changes of the nutritional condition. In addition, the
repeat ...
Vladimir N. Uversky, Anthony Fink, 2007
BLOOD Exogenous asparaginase Aspartate Asparagine NORMAL CELL
Aspartate Asparagine Glutamine Glutamate Asparagine synthetase Protein
synthesis Normal cells have high levels of asparagine synthetase and are able to
make ...
Michelle A. Clark, Richard A. Harvey, Richard Finkel, 2011
Ching-Hon Pui. L-Asparaginase —> Aspartic acid + NH3 Asparagine + H20
Aspartic acid cathepsin B Glutamine + ATP Asparaginyl endopeptidase Glutamic
acid + AMP Asparagine ...
10
Flour and Breads and their Fortification in Health and ...
Fortification with Free Amino Acids Affects Acrylamide Content in Yeast
Leavened Bread 327 FIGURE 30.2 Content of free asparagine in whole grain
and milling fractions of rye, oats, and wheat. The content of free asparagine is
higher in rye ...
Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel, 2011
WIADOMOŚCI, KTÓRE ZAWIERAJĄ SŁOWO «ASPARAGINE»
Sprawdź, o czym dyskutuje się w prasie krajowej i zagranicznej oraz jak jest stosowane słowo
asparagine w wiadomościach.
At least idle Australians know how to snack well
Asparaginase, an enzyme that catalyses the hydrolysis of asparagine to aspartic acid, can be used in chemotherapy in one form, though its ... «FoodNavigator-Asia.com, Cze 15»
Engineering the perfect spud
It will also contain much lower than normal levels of reducing sugars and asparagine — naturally occurring chemicals in many starchy foods ... «Foodprocessing, Cze 15»
A look at the Innate Potato by FrankenFoodFacts
When potatoes are heated, a chemical reaction (known as the Maillard reaction) occurs between the amino acid asparagine and sugars (such ... «PotatoPro, Cze 15»
Chips can kill: Official
... asparagine, and reducing sugars. However, several other pathways and precursors have also been proposed to contribute to AA formation. «The Register, Cze 15»
Acrylamide in food is a public health concern
Acrylamide forms from sugars and amino acids (mainly one called asparagine) that are naturally present in many foods. Acrylamide also has ... «Chemie.de, Cze 15»
The Quest to Engineer the Perfect Potato
Asparagine is responsible for the accumulation of acrylamide, which may increase the risk of certain cancers, during cooking. To deliver the ... «MIT Technology Review, Cze 15»
Eating Charred Foods With Acrylamide Increases Cancer Risk: What …
Sugars and amino acids, most notably asparagine, that are naturally found in certain foods are what produces acrylamide. The chemical ... «Medical Daily, Cze 15»
Mutations of the functional ARH1 allele in tumors from ARH1 …
... use different proteins, and in some instances, different amino acids (for example, asparagine, cysteine and modified histidine) as substrates. «Nature.com, Cze 15»
Acrylamide in food and drink
Acrylamide is formed when free asparagine participates in the final stages of the reaction. The Maillard reaction is a form of non-enzymatic ... «Food Science & Technology, Cze 15»
Researchers at Sandia Labs developing new take on chemotherapy
WHAT THIS DOES IS REMOVE A NUTRIENT KNOWN AS ASPARAGINE. BY REMOVING IT, THAT CANCER CELL WILL STRUGGLE UP. «KOAT Albuquerque, Maj 15»
