Zobrazeno 1 - 10
of 158
pro vyhledávání: '"Kazumi Kita"'
Publikováno v:
The Journal of Poultry Science, Vol 58, Iss 4, Pp 258-262 (2021)
Glycation is a non-enzymatic reaction, and amino acids are glycated by glucose in vivo. Tryptophan is glycated with glucose to form two types of glycated compounds, tryptophan-Amadori product and (1R, 3S)-1-(D-gluco-1, 2, 3, 4, 5-pentahydroxypentyl)-
Externí odkaz:
https://doaj.org/article/c9adcb86b4184dfd980c039984fd5b69
Publikováno v:
The Journal of Poultry Science, Vol 58, Iss 2, Pp 110-118 (2021)
Glycation is a non-enzymatic reaction inducing the bonding of glucose to amino acids and proteins. Glycated amino acids are not useful for protein synthesis, suggesting that glycation reduces the utilization of amino acids. Metformin (MF) is well kno
Externí odkaz:
https://doaj.org/article/feedafb213604b388dff243ceeca8107
Publikováno v:
The Journal of Poultry Science, Vol 57, Iss 4, Pp 297-302 (2020)
Neurotensin is secreted from intestinal N cells in response to the food ingestion. Influences of different dietary protein levels on neurotensin-immunoreactive cells in the chicken ileum were examined by using immunohistochemical and morphometrical t
Externí odkaz:
https://doaj.org/article/cc045df6228c43a2b58c9a7305a696d9
Publikováno v:
The Journal of Poultry Science, Vol 57, Iss 1, Pp 63-66 (2020)
Eighty 14-d-old single-comb White Leghorn male chicks were divided into 16 groups with five birds each. Fructosyl-valine, which is a valine-glucose-Amadori product, was intravenously (2,250 nmol/kg body weight) or orally (300 µmol/kg body weight) ad
Externí odkaz:
https://doaj.org/article/f92465272aea4c7f8fd28d8f613314ce
Publikováno v:
The Journal of Poultry Science, Vol 54, Iss 3, Pp 242-246 (2017)
Glycation is a chemical reaction in which reducing sugars bind non-enzymatically to compounds containing amino groups. Avian species like chickens are hyperglycemic animals and have high body temperature compared to mammalian species, which enables a
Externí odkaz:
https://doaj.org/article/2da3d8fb27c54488b2ede4ad96cfd991
Autor:
Ryosuke Makino, Kazumi Kita
Publikováno v:
The Journal of Poultry Science, Vol 55, Iss 2, Pp 117-119 (2018)
Tryptophan, an essential amino acid, is enzymatically metabolized to two compounds, kynurenine and serotonin, and 95% of tryptophan is metabolized to kynurenine. As chickens have hyperglycemia and high temperature, tryptophan glycation occurs more ea
Externí odkaz:
https://doaj.org/article/5125a856c3df4355b876eb3b640507d5
Autor:
Natsuki Takahashi, Kazumi Kita
Publikováno v:
The Journal of Poultry Science, Vol 53, Iss 2, Pp 153-156 (2016)
Amadori products are non-enzymatically formed by binding carbonyl groups and amino groups. Glycated amino acids generated by reacting amino acid and glucose are also in a group of Amadori products of which the transport and metabolism have been inves
Externí odkaz:
https://doaj.org/article/be21bf4ad3f342908ae0f35900111fb4
Publikováno v:
The Journal of Poultry Science, Vol 52, Iss 4, Pp 253-259 (2015)
Valine and Tryptophan play a role of being a precursor for protein synthesis. Glycation is a non-enzymatic reaction causing dehydrating condensation between the carbonyl group of glucose and the α-amino group of amino acids. Glycation of tryptophan
Externí odkaz:
https://doaj.org/article/96909236d0f34bdfb8f5c969f82c2c89
Amino Acid Supplementation to Diet Influences the Activity of the L Cells in Chicken Small Intestine
Publikováno v:
The Journal of Poultry Science, Vol 52, Iss 3, Pp 221-226 (2015)
Glucagon-like peptide-1 (GLP-1) is secreted by L cells in the small intestine in response to food ingestion. The influence of supplementation to diet with the amino acids, methionine (Met) and lysine (Lys), on the L cells in chicken small intestine w
Externí odkaz:
https://doaj.org/article/724e198d857c42c4b9a00b28bc216f85
Autor:
Ryosuke Makino, Yoshimi Kawashima, Yuki Kajita, Toshiharu Namauo, Satoshi Ogawa, Hiroki Muraoka, Shinobu Fujimura, Kazumi Kita
Publikováno v:
The Journal of Poultry Science, Vol 52, Iss 1, Pp 23-27 (2015)
When tryptophan is glycated with glucose, it results in forming two types of glycated tryptophan, glucose-tryptophan Amadori product and (1R, 3S)-1-(D- gluco-1,2,3,4,5-pentahydroxypentyl)-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (PHP-THβC).
Externí odkaz:
https://doaj.org/article/15db4b48608f4269b8cafb5fb4d9ffec