Transmembrane Amino Acid Transporters in Shaping the Metabolic Profile of Breast Cancer Cell Lines: The Focus on Molecular Biological Subtype by Elena I. Dyachenko, Lyudmila V. Bel’skaya

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Analysis of Amino Acid Changes in the Fusion Protein of Virulent Newcastle Disease Virus from Vaccinated Poultry in Nigerian Isolates by Olubukola O. Funsho-Sanni, Elijah E. Ella, Lawal D. Rogo, Olufunsho S. Sanni, Helen I. Inabo, Sodangi A. Luka, Ismaila Shittu

“…The range of percentage nucleotide and amino acid homology between the study isolates and commercially available vaccine strains is 81.14%–84.39% and 0.175–0.211, respectively. …”
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Improving the N-glycosylation occupancy of plant-produced IgG1 by engineering the amino acid environment at Asn297 by Kathrin Göritzer, Valentina Ruocco, Ulrike Vavra, Shiva Izadi, Omayra C. Bolaños-Martínez, Thareeya Phetphoung, Nuttapat Pisuttinusart, Waranyoo Phoolcharoen, Richard Strasser

“…This was achieved through an amino acid mutation near the conserved glycosylation site in the CH2 domain of the heavy chain. …”
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The amino acids differences in epitopes may promote the different allergenicity of ovomucoid derived from hen eggs and quail eggs by Mengzhen Hao, Shuai Yang, Shiwen Han, Huilian Che

“…Among 9 epitopes of egg ovomucoid, there were different amino acids from quail egg ovomucoid in 8 epitopes. …”
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Evaluation of conditioning temperature and retention time on Enterococcus faecium inactivation, vitamin stability, metabolizable energy, and amino acid digestibility by J.I. Vargas, W.J. Pacheco, L.M. Almeida, C.W. Starkey, E. Monu

“…The objective of this study was to evaluate the effects of conditioning temperature (75, 85, and 95°C) and retention time (15, 95, 175, and 255 s) on the inactivation of feed Salmonella surrogate Enterococcus faecium (E. faecium) and vitamin stability in Experiment 1, and true metabolizable energy corrected to nitrogen equilibrium (TMEn) and true amino acid digestibility (TAAD) in Experiment 2. In Experiment 2, fifty cecectomized roosters were fasted for 30 h before being precision-fed 35 g of a control mash diet without thermal processing, or feed conditioned at 75°C for 95 s, 85°C for 175 s, and 95°C for 255 s. …”
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Effects of Activating Mutations on EGFR Cellular Protein Turnover and Amino Acid Recycling Determined Using SILAC Mass Spectrometry by Michael J. Greig, Sherry Niessen, Scott L. Weinrich, Jun Li Feng, Manli Shi, Ted O. Johnson

“…Finally, essential amino acid recycling (K and R) was measured in different cell lines. …”
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Weight-Loss Cognitive-Behavioural Treatment and Essential Amino Acid Supplementation in a Patient with Spinal Muscular Atrophy and Obesity by Marwan El Ghoch, Paola Vittoria Bazzani, Simona Calugi, Riccardo Dalle Grave

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Regulation of glycolipid and amino acid metabolism in juvenile triploid crucian carp (Carassius auratus) by oral administration of aspartic acid by Yu Wang, Bo Dong, Liyun Wu, Dong Han, Xiaoming Zhu, Haokun Liu, Yunxia Yang, Shouqi Xie, Zhen Liu, Junyan Jin

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Formation of Fe(0)-Nanoparticles via Reduction of Fe(II) Compounds by Amino Acids and Their Subsequent Oxidation to Iron Oxides by K. Klačanová, P. Fodran, P. Šimon, P. Rapta, R. Boča, V. Jorík, M. Miglierini, E. Kolek, L'. Čaplovič

“…Iron nanoparticles were prepared by the reduction of central Fe(II) ion in the coordination compounds with amino acid ligands. The anion of the amino acid used as a ligand acted as the reducing agent. …”
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First identification report for amino acid composition of red algae Gracilaria spp. obtained from Central Java, Indonesia by Klara Kharisma Bunga Chandra, Tri Rini Nuringtyas, Tri Joko Raharjo

“…This study reveals peptide sequences for Gracilaria spp., showing similarities with other red algae species, along with the functions of the peptide sequences. Furthermore, amino acid models of secondary structures were provided to support our findings.…”
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Synthesis, Structural, and Antimicrobial Studies of Some New Coordination Compounds of Palladium(II) with Azomethines Derived from Amino Acids by Monika Gupta, Sangeeta Sihag, A. K. Varshney, S. Varshney

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The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteome by Tiantian Gu, Mingcai Duan, Li Chen, Yong Tian, Wenwu Xu, Tao Zeng, Lizhi Lu

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Machine learning-based identification and validation of amino acid metabolism related genes as novel biomarkers in chronic kidney disease by Guoqing Zhang, Hongyan Luo, Xiaohua Lu, Yonghua Liu, Mei Wang, Bo Li, Haixia Lu, Yali Zheng

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Impact of nutrient density diet with emulsifier supplementation on apparent total tract digestibility and ileal amino acid digestibility in broilers by Shanmugam Suresh Kumar, Jae Hong Park, In Ho Kim

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Sorghum surpasses wheat as a feed grain for broiler chickens following dietary crude protein reductions by Mengzhu Wang, Mehdi Toghyani, Shemil P. Macelline, Andreas Lemme, Andrew J. Holmes, Peter H. Selle, Sonia Y. Liu

Subjects: “…Amino acids…”
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Exploring the effects of dietary methionine supplementation on European seabass mucosal immune responses against Tenacibaculum maritimum by Inês Carvalho, Inês Carvalho, Diogo Peixoto, Diogo Peixoto, Inês Ferreira, Inês Ferreira, Diego Robledo, Diego Robledo, Lourenço Ramos-Pinto, Rodolfo Miguel Silva, José Fernando Gonçalves, Marina Machado, Carolina Tafalla, Benjamin Costas, Benjamin Costas

Subjects: “…amino acids…”
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Importance of Cheese Whey Processing: Supplements for Sports Activities – a Review by Patricia Fassina, Gabriela Quadros Nunes, Fernanda Scherer Adami, Márcia Inês Goettert, Claucia Fernanda Volken de Souza

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Inhibitory Effect of L-Methionine-Modified Microcrystalline Cellulose on Gram-Positive Bacteria by WU Simiao, YANG Haifan, LIANG Guannan, SUN Xinyang

Subjects: “…cellulose; amino acids; bacteriostasis; listeria monocytogenes; staphylococcus aureus…”
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From Microorganisms to Biosignatures: Subcritical Water Extraction as a Sample Preparation Technique for Future Life Detection Missions by Zuzana Cieslarova, Aaron C. Noell, Peter A. Willis, Maria F. Mora

Subjects: “…amino acids…”
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Variations in the End-Use Quality of Whole Grain Flour Are Closely Related to the Metabolites in the Grains of Pigmented Wheat (<i>Triticum aestivum</i> L.) by Bin Wang, Jie Kang, Shuaiqi Wang, Fasih Ullah Haider, Yingxin Zhong, Peng Zhang

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