A novel fluorescent labeling reagent, 2-(9-acridone)-ethyl chloroformate, and its application to the analysis of free amino acids in honey samples by HPLC with fluorescence detection and identification with online ESI-MS
Sign Up to like & getrecommendations! Published in 2020 at "Analytical and Bioanalytical Chemistry"
DOI: 10.1007/s00216-020-02969-y
Abstract: In this study, a novel fluorescent labeling reagent 2-(9-acridone)-ethyl chloroformate (AEC-Cl) was designed, synthesized and applied for the determination of free amino acids by high-performance liquid chromatography with a fluorescence detector (HPLC-FLD). The free amino… read more here.
Keywords: amino; amino acids; novel fluorescent; fluorescence ... See more keywords
The profiling of plasma free amino acids and the relationship between serum albumin and plasma-branched chain amino acids in chronic liver disease: a single-center retrospective study
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Gastroenterology"
DOI: 10.1007/s00535-018-1435-5
Abstract: BackgroundIt is poorly understood how an imbalance of plasma-free amino acids (PFAAs) occurs and how the imbalance shows an association with the serum albumin (sAlb) level during the progression of chronic liver disease (CLDs). The… read more here.
Keywords: amino; amino acids; plasma free; level ... See more keywords
Free amino acid composition of saliva in patients with healthy periodontium and periodontitis
Sign Up to like & getrecommendations! Published in 2021 at "Clinical Oral Investigations"
DOI: 10.1007/s00784-021-03977-7
Abstract: Objectives To identify and compare the free amino acids in the saliva of periodontitis patients and healthy individuals and to assess their levels in different periodontal disease types. Materials and methods There were three groups:… read more here.
Keywords: amino; amino acid; saliva; periodontitis ... See more keywords
Umami taste, free amino acid composition, and volatile compounds of brown seaweeds
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DOI: 10.1007/s10811-018-1632-x
Abstract: Umami taste is associated with deliciousness and was first suggested as a basic taste by Kikunae Ikeda in 1909 when he discovered that the brown seaweed konbu (Saccharina japonica), used to provide aqueous extracts for… read more here.
Keywords: taste; amino acid; brown seaweeds; volatile compounds ... See more keywords
Green extraction of proteins, umami and other free amino acids from brown macroalgae Ascophyllum nodosum and Fucus vesiculosus
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Applied Phycology"
DOI: 10.1007/s10811-021-02569-y
Abstract: Seaweeds are a valuable potential source of protein, as well as free amino acids (FAAs) with umami flavour which are in high demand by the food industry. The most commonly used flavouring agents in the… read more here.
Keywords: extraction; ascophyllum nodosum; amino acids; fucus vesiculosus ... See more keywords
UPLC-UV Method for the Quantification of Free Amino Acids, Bioactive Amines, and Ammonia in Fresh, Cooked, and Canned Mushrooms
Sign Up to like & getrecommendations! Published in 2020 at "Food Analytical Methods"
DOI: 10.1007/s12161-020-01777-5
Abstract: Mushrooms are valued due to health-promoting properties and small environmental footprint. The simultaneous determination of free amino acids (17), amines (10), and ammonia in fresh, cooked, and canned Agaricus bisporus was investigated. An AQC-derivatization method… read more here.
Keywords: amino acids; ammonia fresh; fresh cooked; amines ammonia ... See more keywords
Concentrations and nitrogen isotope compositions of free amino acids in Pinus massoniana (Lamb.) needles of different ages as indicators of atmospheric nitrogen pollution
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DOI: 10.1016/j.atmosenv.2017.06.024
Abstract: Abstract Free amino acid δ 15 N values and concentrations of current-year new (new), current-year mature (middle-age) and previous-year (old) Pinus massoniana (Lamb.) needles were determined for five sites with different distances from a highway… read more here.
Keywords: needle free; amino; amino acid; acid values ... See more keywords
Polydopamine-coated curdlan hydrogel as a potential carrier of free amino group-containing molecules.
Sign Up to like & getrecommendations! Published in 2021 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2020.117524
Abstract: Curdlan hydrogel obtained after thermal gelling exhibits elasticity and high water-absorbing capacity. However, its modifications leading to the increase of biofunctionality usually alter its solubility and reduce mechanical parameters. Therefore, curdlan hydrogel was modified by… read more here.
Keywords: curdlan hydrogel; drug; curdlan; polydopamine coated ... See more keywords
Simultaneous quantification of free amino acids and 5'-nucleotides in shiitake mushrooms by stable isotope labeling-LC-MS/MS analysis.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.06.054
Abstract: Evaluation of free amino acids (FAAs) and nucleotides in various food matrices has been a widely studied topic in recent years. Here, a fast and efficient strategy for the simultaneous analysis of 20 FAAs and… read more here.
Keywords: isotope labeling; amino acids; analysis; stable isotope ... See more keywords
Chemically acidified, live and heat-inactivated fermented dairy yoghurt show distinct bioactive peptides, free amino acids and small compounds profiles.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131919
Abstract: Previous studies found variations in the health-promoting effects of consuming different dairy products. This study aims at investigating the chemical composition of microbial fermented yogurt, chemically acidified yogurt and whole milk to understand the differences… read more here.
Keywords: yogurt; free amino; heat; small compounds ... See more keywords
Proteolysis of chloroplast proteins is responsible for accumulation of free amino acids in dark-treated tea (Camellia sinensis) leaves.
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DOI: 10.1016/j.jprot.2017.01.017
Abstract: Shade management (dark treatment) on tea (Camellia sinensis) plants is a common approach to improve free amino acids in raw materials of tea leaves. However, the reason for amino acid accumulation in dark-treated tea leaves… read more here.
Keywords: dark treated; amino acids; tea leaves; dark ... See more keywords