Oxidation and Decarboxylation of Amino Acids by Squash Preparations.
Open Access
- 1 March 1955
- journal article
- research article
- Published by Oxford University Press (OUP) in Plant Physiology
- Vol. 30 (2) , 186-187
- https://doi.org/10.1104/pp.30.2.186
Abstract
The oxidation and decarboxylation of 29 amino acids plus 5 of the corresponding [alpha]-keto acids by cell-free preparations of acorn squash (Cucurbita sp.)were studied. Glutamic acid decarboxylase, located in the soluble fraction, was the most active. Decarboxylation of all the amino acids but glutamic acid was very slow under anaerobic conditions. The rates of oxidation found were quite low when compared to rates obtained in similar experiments with other organisms.This publication has 8 references indexed in Scilit:
- Liberation of amino acids in perennial rye grass during wiltingBiochemical Journal, 1954
- TRANSAMINATION REACTIONS IN PLANTSJournal of Biological Chemistry, 1954
- The oxidation of tryptophan in pea-seedling tissues and extractsBiochemical Journal, 1953
- Occurrence of Putrescine in Potassium-deficient BarleyNature, 1952
- Oxidative and Phosphorylative Activity of Plant MitochondriaProceedings of the National Academy of Sciences, 1951
- ENZYMATIC MECHANISMS IN THE RESPIRATION OF RHUBARB LEAVES. Part 2.Immunology & Cell Biology, 1950
- CYTOCHEMICAL STUDIES OF MAMMALIAN TISSUES .2. THE DISTRIBUTION OF DIPHOSPHOPYRIDINE NUCLEOTIDECYTOCHROME-C REDUCTASE IN RAT LIVER FRACTIONS1949
- GLUTAMIC ACID DECARBOXYLASE OF HIGHER PLANTS .1. DISTRIBUTION - PREPARATION OF CLEAR SOLUTIONS - NATURE OF PROSTHETIC GROUP1946