The uptake and metabolism of amino acids by slices of carrot

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Abstract
The metabolic fate of a wide variety of L-amino acids and some D-amino acids, after uptake by slices of carrot, was investigated. Of the L-amino acids tested, only alanine, aspartic acid, and phenylalanine underwent substantial metabolic destruction. There was no evidence of metabolic destruction of the D-amino acids used. All the amino acids tested, with the exception of L-alanine, were concentrated against a gradient. Under certain conditions the addition of D- and L-amino acids caused an increase in the oxygen consumption of the tissue. With the (Cl4) amino acids DL-leucine, DL-phenylalanine and L-phenylalanine it was shown that carrot tissue metabolizes C-1 of leucine and C-l, C-2 and C-3 of phenylalanine to carbon dioxide. By use of (C14)6-glucose and L-(C14)9-phenylalanine it has been shown that glucose and L-phenylalanine inhibit the production of carbon dioxide from each other. The effect is more pronounced after prolonged pre-washing of the tissue, which lowers the nutritional reserves of the tissue. The significance of the above observations is discussed.

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