Different Nitrogen Fractions in Normal and Low-Nitrogen Cells of Microorganisms. II. Changes in the Free Amino Acids of Low-Nitrogen Torulopsis utilis Yeast during Nitrogen Enrichment by Various Nitrogen Sources.

Miettinen, Jorma K.; Klevstrand, R.; Nesland, Aasve

doi:10.3891/acta.chem.scand.05-0962

Cited by 6 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Schreier and Drawert (1977) found IV-acetylalanine in the flavor of wine, apparently due to added yeast. Other authors (Miettinen, 1951;Ruediger, 1963;Turba and Esser, 1955) mentioned compounds in Candida utilis which released alanine, glycine, and glutamic acid during hydrolysis. From their experiments they concluded acidic peptides occur as intermediates in protein synthesis.…”

Section: Discussionmentioning

confidence: 99%

“…Detailed analyses of this nonprotein fraction isolated from S. cerevisiae have not been published. This fraction has only been isolated from Candida utilis (Miettinen, 1951;Ruediger, 1963;Turba and Esser, 1955) and found to contain mostly peptides, mainly sour ones. There have also been a few reports of the presence of single amino acid derivatives in microorganisms (Hall et al, 1958;Okuhara and Harada, 1971;Nakanishi, 1978;Vandecasteele et al, 1973).…”

mentioning

confidence: 99%

See 1 more Smart Citation

Isolation and indentification of amino acid derivatives from yeast

Rothenbuehler¹,

Amadò²,

Solms³

1982

J. Agric. Food Chem.

View full text Add to dashboard Cite

439are distributed in all of the foods investigated. It is interesting to point out that mushrooms and beans contained appreciable amounts of spermidine because mutagenicity of the nitrosamines formed from spermidine has been proved as described previously. To our knowledge, this finding of the presence of large amounts of spermidine in mushrooms was not reported in the literature.From this study, it was concluded that the accurate measurements of di-and polyamines in foods can be achieved by using GLC after derivatization. Due to simplicity and reproducibility of the derivative formation reaction, and stability of the derivatives formed, the method reported herein appears to be adequate for both qualitative and quantitative analps of diand polyamines in foods, although requiring ion-exchange chromatographic purification.

show abstract

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%