Comparative study of the free amino acid compositions and contents in three different botanical origins of Coptis herb

Li, Junjun; Zhao, Aiping; Li, Dongmei; He, Yang

doi:10.1016/j.bse.2019.01.012

Cited by 21 publications

(13 citation statements)

References 12 publications

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“…The GABA content was assessed by an L-8900 automatic amino acid analyzer (Hitachi, L-8900, Japan), as previously described with some modification . Briefly, 0.1 g of dry sample powder added to 5 mL of 6 M hydrochloric acid was digested at 110 °C for 24 h. The volume was adjusted to 100 mL with distilled water.…”

Section: Methodsmentioning

confidence: 99%

“…The GABA content was assessed by an L-8900 automatic amino acid analyzer (Hitachi, L-8900, Japan), as previously described with some modification. 29 Briefly, 0.1 g of dry sample powder added to 5 mL of 6 M hydrochloric acid was digested at 110 °C for 24 h. The volume was adjusted to 100 mL with distilled water. 1 mL of this solution was taken to dryness under vacuum, and the dry residue reconstituted with 1 mL of distilled water, filtered, and injected in the amino acid analyzer.…”

Section: ■ Introductionmentioning

confidence: 99%

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Transcriptome Analysis Reveals the Molecular Mechanism of GABA Accumulation during Quinoa (Chenopodium quinoa Willd.) Germination

Zhang

Wei

Liu

et al. 2021

J. Agric. Food Chem.

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Quinoa (Chenopodium quinoa Willd.) with a history of 5000 years as food is extremely rich in nutrients and bioactive compounds, including γ-aminobutyric acid (GABA), a natural four-carbon non-protein amino acid with great benefits to human health. In quinoa, GABA generally increases with the germination time, but the underlying molecular mechanism is unclear. Here, we found that the GABA content in quinoa varied significantly among 25 varieties using an automatic amino acid analyzer. Next, six varieties (three low-GABA and three high-GABA varieties) were used for further analyses. The content of GABA in six varieties all showed an increasing trend after germination. In addition, Pearson's correlation analysis showed that the changes in GABA content were closely related to the transcript level or enzyme activity of three key enzymes including glutamate decarboxylase (GAD), GABA transaminase (GABA-T), and succinate-semialdehyde dehydrogenase (SSADH) in the GABA shunt, especially GAD. Based on RNA-sequencing analysis, eight GAD genes, two GABA-T genes, one SSADH gene, nine polyamine oxidase (PAO) genes, five diamine oxidase (DAO) genes, four 4-aminobutyraldehyde dehydrogenase (BADH) genes, and three thermospermine synthase ACAULIS5 (ACL5) genes were identified. Among these, CqGAD8 and CqGABA-T2 may make a greater contribution to GABA accumulation during quinoa germination.

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Section: Methodsmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Transcriptome Analysis Reveals the Molecular Mechanism of GABA Accumulation during Quinoa (Chenopodium quinoa Willd.) Germination

Zhang

Wei

Liu

et al. 2021

J. Agric. Food Chem.

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“…Samples were filtered through a 0.45 µm membrane and transferred into liquid phase sample vials for measurement. An automatic amino acid analyzer (L-8900 basic amino acid analyzer: Hitachi High-tech Co., LTD., Tokyo, Japan) was used to detect amino acids based on the reference method [35].…”

Section: Determination Of Amino Acidsmentioning

confidence: 99%

Analysis of the Flavor and Active Compounds in <i>Lonicera japonica </i>Wine Produced by a New Extraction and Fermentation Method

Zhou¹,

Borrás‐Hidalgo²,

Ruan³

et al. 2020

AJFST

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Lonicera japonica species have been used as an adjuvant therapy for physical fitness, due to their extensive biological activity and pharmaceutical properties. For example, this species demonstrates antimicrobial, anti-inflammatory and detoxifying effects. Therefore, the changes in the chlorogenic acid, amino acid, and total polyphenol contents and in the antioxidant activity were analyzed. The results showed that the content of chlorogenic acid was 2378.63 mg/L without residue fermentation, 2039.05 mg/L with residue fermentation and 1476.74 mg/L with liquor extraction, which were increases of 1.86, 1.53 and 0.87 times more, respectively, than the chlorogenic content in unfermented L. japonica broth. The total content of polyphenols during the fermentation time had a positive linear correlation and the following values were obtained; fermentation without residue was 0.73 mg/mL, fermentation with residue was 0.62 mg/mL, and liquor extraction was 0.45 mg/mL. The clearance rate of ABTS and DPPH reached approximately 95%. Moreover, flowers could be used to avoid the production of methanol and fusel oil. Therefore, the nutrients and active functional components in L. japonica and the flower flavor of L. japonica could be preserved. This suggested fermentation process is better than the liquor extraction process and is a safe and controllable metabolic process.

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“…Ala, Ser, and glycine (Gly) were known to be key factors in influencing the sweetness of grass carp [ 4 ]. At present, the study of FAAs and methods for their analysis were mostly concentrated on plants [ 5 , 6 , 7 ] and terrestrial animal-based foods [ 8 , 9 ], while only a few studies focus on aquatic products, especially the different varieties of shrimp. Glutathione (GSH) is a tripeptide composed of cysteine (Cys), Glu, and Gly.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Detection and Analysis of Free Amino Acids and Glutathione in Different Shrimp

Jin

Yugan

et al. 2022

Foods

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An amino acid analyzer method for the simultaneous determination of 20 free amino acids (FAAs) and glutathione (GSH) in Penaeus vannamei (PV), Penaeus vannamei, Penaeus hidulis (PH) and Penaeus japonicus (PJ) were developed. The effects of different concentrations of trichloroacetic acid (TCA) and ethanol on the extraction of free amino acids were investigated, and 120 g·L−1 TCA was found to be ideal. The target analytes were eluted in sodium citrate buffer B1 (pH = 3.3) containing 135 mL·L−1 ethanol and 1 mol·L−1 sodium hydroxide (7 mL) and at the optimizing conversion time of sodium citrate buffer B2 (pH = 3.2) and sodium citrate buffer B3 (pH = 4.0) of 5.6 min, and the effective separation was achieved within 29.5 min. The developed method showed good linearity (R2 ≥ 0.9991) in the range of 1–250 µg·mL−1 with good intra-day and inter-day precision (relative standard deviations ≤ 2.38%) and spike recovery (86.42–103.64%). GSH and cysteine were used to identify marine prawn and freshwater shrimp. Hydroxyproline and serine were used to distinguish PV and Macrobrachium nipponense (MN) from others, respectively. The highest content of the total FAAs was found in PV, and principal component analysis revealed that PV had the highest comprehensive score for FAAs and GSH. Arginine was found to have the greatest influence on shrimp flavor.

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Comparative study of the free amino acid compositions and contents in three different botanical origins of Coptis herb

Cited by 21 publications

References 12 publications

Transcriptome Analysis Reveals the Molecular Mechanism of GABA Accumulation during Quinoa (Chenopodium quinoa Willd.) Germination

Transcriptome Analysis Reveals the Molecular Mechanism of GABA Accumulation during Quinoa (Chenopodium quinoa Willd.) Germination

Analysis of the Flavor and Active Compounds in <i>Lonicera japonica </i>Wine Produced by a New Extraction and Fermentation Method

Simultaneous Detection and Analysis of Free Amino Acids and Glutathione in Different Shrimp

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