Measurements of density(ρ), viscosity(η), and refractive index(n), were carried out on α-amino acids, DL-alanine (Ala), D-phenylalanine (Phe), and DL-threonine (Thr) (0.01-0.05 mol·L-1), in 0.05 mol·L-1 a...Measurements of density(ρ), viscosity(η), and refractive index(n), were carried out on α-amino acids, DL-alanine (Ala), D-phenylalanine (Phe), and DL-threonine (Thr) (0.01-0.05 mol·L-1), in 0.05 mol·L-1 aqueous caffeine solution at 298.15, 303.15, 308.15, and 313.15 K. These measurements have been carried out to evaluate some important parameters, viz., apparent molar volume (фυ), partial molar volume (фυ0v), transfer volume (фυ0v(tr)), viscosity A and B coefficients of Jones-Dole equation, free energies of activation per mole of solvent (Δμ0#1) and solute (Δμ0#2), enthalpies (ΔH) and entropies (ΔS) of activation of viscous flow, variation of B with temperature (αB/αT)P, and molar refractive index (RD). These parameters have been interpreted in terms of solute-solute and solute-solvent interactions and structure making/breaking ability of solutes in the given solution.展开更多
AIM:To investigate the influence of chronic pancreatitis(CP) on serum concentrations of amino acids.METHODS:Thirty-five male patients with alcoholic CP and 21 healthy male subjects were examined.Serum concentrations o...AIM:To investigate the influence of chronic pancreatitis(CP) on serum concentrations of amino acids.METHODS:Thirty-five male patients with alcoholic CP and 21 healthy male subjects were examined.Serum concentrations of amino acids were assayed by ionpair high-performance liquid chromatography with mass detection.RESULTS:Serum glutamate concentration was increased in CP patients as compared to controls.In contrast,serum concentrations of glutamine,histidine,tyrosine,proline,tryptophan and threonine were significantly decreased in CP patients.A trend towards decreasing concentrations of serum lysine,alanine,methionine and valine as well as for total serum amino acids was observed.The sum of aromatic and the sum of essential amino acid concentrations were significantly lower in CP patients than in controls.CONCLUSION:CP leads to decreased serum concentrations of several amino acids,such as essential and aromatic serum amino acids,most likely due to decreased exocrine function.展开更多
Cereals are the basic element in ensuring the food security of the population through the significant intake of carbohydrates, proteins, dietary fiber, vitamins and minerals. The processing of cereals leads to changes...Cereals are the basic element in ensuring the food security of the population through the significant intake of carbohydrates, proteins, dietary fiber, vitamins and minerals. The processing of cereals leads to changes in their nutritional quality, which could lead to both reduced nutrients and anti-nutrients. Gluten-free cereal varieties attract attention as raw materials to improve the nutritional quality of food and to diversify the product range. Sorghum (<i>Sorghum</i><span> <i>oryzoidum</i></span>) is a hybrid of sorghum, obtained at the Institute for Scientific Research for Corn and Sorghum in the Republic of Moldova, by crossing Sudan grass (<i>S</i><span>. <i>sudanense</i></span>) and bicolor sorghum (<i>S</i><span>. <i>bicolor</i></span>). The research aimed to determine the impact of dehulling and hydrothermal treatment on the amino acid content of soriz. The obtained results reported that the dehulling and hydrothermal treatment led to the uneven modification of the amino acid content in the investigated samples. As a result of dehulling, the total amount of essential amino acids decreased by 19.8% compared to the native grain. Boiling whole grains without prior hydration led to <span>34% loss of essential amino acids compared to native grains, and pre-hydration</span> of the grains and subsequent boiling reduced essential amino acid losses by 8% compared to cooked grains without hydration. Boiling grains with pre-hydration had a positive effect on the chemical index of lysine, methionine and cysteine, leucine and tryptophan. However, the nutritional quality of sorghum grain proteins and derivatives obtained, evaluated according to the chemical index, is low. The results obtained reported that dehulling and hydrothermal treatment unevenly altered the amino acid content, and the method of boiling grains with pre-hydration had a positive effect on the CSI of lysine, methionine and cysteine, leucine and tryptophan.展开更多
Purpose： This paper introduces an amino acids industry knowledge service platform, which integrates industry data, science literature, and technology knowledge from patents.Design/methodology/approach： From the pers...Purpose： This paper introduces an amino acids industry knowledge service platform, which integrates industry data, science literature, and technology knowledge from patents.Design/methodology/approach： From the perspective of knowledge organization, the amino acids industry knowledge service platform comprises a basic data layer, a knowledge representation layer, and a knowledge service layer. The platform integrates heterogeneous information sources by means of a multi-dimensional integration index. It enables users to find technology knowledge from patents by employing the semantic Theory of Inventive Problem Solving （TRIZ）.Findings： This paper constructs an integrated amino acids industry database, which offers a general service oriented to the public, and a technical innovation knowledge base, which offers a value-added service oriented to enterprises.Research limitations： The technical innovation knowledge base only includes parts of amino acids technology knowledge, making it suitable to meet certain specific needs.Practical implications： Semantic annotation of technical innovation knowledge from patents requires manual work by domain experts.Originality/value： The amino acids industry knowledge service platform offers not only an integrated search service for amino acids industry information, but also a deep tech mining service for technical innovation knowledge of amino acids. It will offer a more personalized knowledge service in the future.展开更多
文摘Measurements of density(ρ), viscosity(η), and refractive index(n), were carried out on α-amino acids, DL-alanine (Ala), D-phenylalanine (Phe), and DL-threonine (Thr) (0.01-0.05 mol·L-1), in 0.05 mol·L-1 aqueous caffeine solution at 298.15, 303.15, 308.15, and 313.15 K. These measurements have been carried out to evaluate some important parameters, viz., apparent molar volume (фυ), partial molar volume (фυ0v), transfer volume (фυ0v(tr)), viscosity A and B coefficients of Jones-Dole equation, free energies of activation per mole of solvent (Δμ0#1) and solute (Δμ0#2), enthalpies (ΔH) and entropies (ΔS) of activation of viscous flow, variation of B with temperature (αB/αT)P, and molar refractive index (RD). These parameters have been interpreted in terms of solute-solute and solute-solvent interactions and structure making/breaking ability of solutes in the given solution.
基金Supported by Ministry of Sciences and Higher Education Grant ST-41 and ST-43
文摘AIM:To investigate the influence of chronic pancreatitis(CP) on serum concentrations of amino acids.METHODS:Thirty-five male patients with alcoholic CP and 21 healthy male subjects were examined.Serum concentrations of amino acids were assayed by ionpair high-performance liquid chromatography with mass detection.RESULTS:Serum glutamate concentration was increased in CP patients as compared to controls.In contrast,serum concentrations of glutamine,histidine,tyrosine,proline,tryptophan and threonine were significantly decreased in CP patients.A trend towards decreasing concentrations of serum lysine,alanine,methionine and valine as well as for total serum amino acids was observed.The sum of aromatic and the sum of essential amino acid concentrations were significantly lower in CP patients than in controls.CONCLUSION:CP leads to decreased serum concentrations of several amino acids,such as essential and aromatic serum amino acids,most likely due to decreased exocrine function.
文摘Cereals are the basic element in ensuring the food security of the population through the significant intake of carbohydrates, proteins, dietary fiber, vitamins and minerals. The processing of cereals leads to changes in their nutritional quality, which could lead to both reduced nutrients and anti-nutrients. Gluten-free cereal varieties attract attention as raw materials to improve the nutritional quality of food and to diversify the product range. Sorghum (<i>Sorghum</i><span> <i>oryzoidum</i></span>) is a hybrid of sorghum, obtained at the Institute for Scientific Research for Corn and Sorghum in the Republic of Moldova, by crossing Sudan grass (<i>S</i><span>. <i>sudanense</i></span>) and bicolor sorghum (<i>S</i><span>. <i>bicolor</i></span>). The research aimed to determine the impact of dehulling and hydrothermal treatment on the amino acid content of soriz. The obtained results reported that the dehulling and hydrothermal treatment led to the uneven modification of the amino acid content in the investigated samples. As a result of dehulling, the total amount of essential amino acids decreased by 19.8% compared to the native grain. Boiling whole grains without prior hydration led to <span>34% loss of essential amino acids compared to native grains, and pre-hydration</span> of the grains and subsequent boiling reduced essential amino acid losses by 8% compared to cooked grains without hydration. Boiling grains with pre-hydration had a positive effect on the chemical index of lysine, methionine and cysteine, leucine and tryptophan. However, the nutritional quality of sorghum grain proteins and derivatives obtained, evaluated according to the chemical index, is low. The results obtained reported that dehulling and hydrothermal treatment unevenly altered the amino acid content, and the method of boiling grains with pre-hydration had a positive effect on the CSI of lysine, methionine and cysteine, leucine and tryptophan.
基金supported by the Chinese Academy of Sciences(Grant No.KFJ-EW-ZY-008)
文摘Purpose： This paper introduces an amino acids industry knowledge service platform, which integrates industry data, science literature, and technology knowledge from patents.Design/methodology/approach： From the perspective of knowledge organization, the amino acids industry knowledge service platform comprises a basic data layer, a knowledge representation layer, and a knowledge service layer. The platform integrates heterogeneous information sources by means of a multi-dimensional integration index. It enables users to find technology knowledge from patents by employing the semantic Theory of Inventive Problem Solving （TRIZ）.Findings： This paper constructs an integrated amino acids industry database, which offers a general service oriented to the public, and a technical innovation knowledge base, which offers a value-added service oriented to enterprises.Research limitations： The technical innovation knowledge base only includes parts of amino acids technology knowledge, making it suitable to meet certain specific needs.Practical implications： Semantic annotation of technical innovation knowledge from patents requires manual work by domain experts.Originality/value： The amino acids industry knowledge service platform offers not only an integrated search service for amino acids industry information, but also a deep tech mining service for technical innovation knowledge of amino acids. It will offer a more personalized knowledge service in the future.
