Results 31 to 40 of about 182,632 (352)

Nitrogen Uptake and Free Amino-acid Accumulation in Roots of Lotus corniculatus Cultivars under Al-stress

open access: yesAgricultura Tropica et Subtropica, 2013
Nitrogen uptake and free amino acid accumulation was evaluated in two South American cultivars of Lotus corniculatus L. differing in their tolerance to Al stress.
Palove-Balang Peter   +2 more
doaj   +1 more source

Biosynthesis of food constituents: Amino acids: 1. The glutamic acid and aspartic acid groups - a review

open access: yesCzech Journal of Food Sciences, 2006
This review article gives a survey of principal pathways that lead to the biosynthesis of the proteinogenic amino acids of the glutamic acid group (glutamic acid, glutamine, proline, arginine) and aspartic acid group (aspartic acid, asparagine, threonine,
Jan Velíšek, Karel Cejpek
doaj   +1 more source

Metabolism within the tumor microenvironment and its implication on cancer progression: an ongoing therapeutic target [PDF]

open access: yes, 2018
Since reprogramming energy metabolism is considered a new hallmark of cancer, tumor metabolism is again in the spotlight of cancer research. Many studies have been carried out and many possible therapies have been developed in the last years.
Abdel-Aziz   +431 more
core   +2 more sources

Targeting NAT10 inhibits osteosarcoma progression via ATF4/ASNS-mediated asparagine biosynthesis

open access: yesCell Reports Medicine
Summary: Despite advances in treatment, the prognosis of patients with osteosarcoma remains unsatisfactory, and searching for potential targets is imperative.
Yutong Zou   +11 more
doaj   +1 more source

Asparagine: A Metabolite to Be Targeted in Cancers

open access: yesMetabolites, 2021
Amino acids play central roles in cancer progression beyond their function as building blocks for protein synthesis. Thus, targeting amino acid acquisition and utilization has been proved to be therapeutically beneficial in various pre-clinical models ...
Jie Jiang, Sandeep Batra, Ji Zhang
doaj   +1 more source

Conserved Aspartate Residues and Phosphorylation in Signal Transduction by the Chemotaxis Protein CheY [PDF]

open access: yes, 1990
The CheY protein is phosphorylated by CheA and dephosphorylated by CheZ as part of the chemotactic signal transduction pathway in Escherichia coli. Phosphorylation of CheY has been proposed to occur on an aspartate residue.
Bourret, Robert B.   +2 more
core   +2 more sources

Effects of Chickpea Protein on Carbohydrate Reactivity in Acrylamide Formation in Low Humidity Model Systems

open access: yesFoods, 2020
Asparagine and reducing sugars are the principal precursors of acrylamide in foods. Their main sources in pastries are flour and hen egg yolks. One method of reducing acrylamide content in food may be to add a chickpea protein preparation. The aim of the
Karolina Miśkiewicz   +2 more
doaj   +1 more source

Distinct amino acid compositional requirements for formation and maintenance of the [PSI+] prion in yeast [PDF]

open access: yes, 2015
Multiple yeast prions have been identified that result from the structural conversion of proteins into a self-propagating amyloid form. Amyloid-based prion activity in yeast requires a series of discrete steps.
Ben-Musa, Zobaida   +6 more
core   +2 more sources

Chronoregulation by Asparagine Deamidation [PDF]

open access: yesScience's STKE, 2007
Every asparagine in every protein undergoes nonenzymatic deamidation to aspartate or isoaspartate at a rate determined by the surrounding protein structure and cellular environment. Under physiologic conditions, the deamidation half-life of individual asparagines in proteins is proposed to range from less than a day to several centuries.
Weintraub, Steven J.   +1 more
openaire   +3 more sources

Formation of acrylamide during baking of shortcrust cookies derived from various flours

open access: yesCzech Journal of Food Sciences, 2012
Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary with flour and depend on multiple factors like ...
Karolina Miśkiewicz   +2 more
doaj   +1 more source

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