Is there amino acids in DNA?
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27 Citations | If control of DNA function is exerted through firmly bound amino-acids and peptides, then DNA from bacteria grown under these two sets of conditions should contain different amounts of amino-acids. |
54 Citations | Aliphatic amino acids are the predominant types of amino acids in the core histones of calf thymus, and thus are likely to form crosslinks with DNA. |
12 Citations | These data describe a probable cellular-DNA binding platform that involves at least 5 amino acids, in the following order of importance: 124>128>(98, 125)>123. |
| In the present work we demonstrate that linker amino acids promote engagement with DNA. | |
Open access•Journal Article 33 Citations | It is concluded that amino acids have an effect on DNA synthesis and that the use of dialyzed serum and the manipulation of amino acid concentrations of medium can produce synchronized DNA synthesis and cell division. |
| The amino acids found complexed to DNA in intact cells by chromate were thought to originate from reactions of free amino acids or small peptides with the DNA rather than being proteolytic products derived from larger proteins that were cross-linked to the DNA. | |
Open access•Journal Article 107 Citations | Thus, we predict that appropriate amino acids at these positions may form contacts with DNA. |
| Amino acids likely provide building blocks for nucleic acids, peptidoglycan, and protein synthesis. | |
222 Citations | The results show that a supply of amino acids is essential for nucleic acid synthesis in E. coli. |
878 Citations | In conclusion, the majority of amino acid-base interactions observed follow general principles that apply across all protein-DNA complexes, although there are individual exceptions. |
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Amino acids in wheat5 answersWheat is a rich source of amino acids. The amino acid composition in different wheat genotypes varies significantly. Glutamic acid, glycine, sarcosine, valine, norvaline, and tryptophan are the most abundant amino acids found in wheat grains. The protein content in wheat-related species (WRS) is higher compared to common wheats. The essential amino acids lysine, threonine, and sulfur-containing amino acids are considered as the main limiting amino acids in WRS. Diploid wheat varieties have higher amino acid contents compared to hexaploid varieties, with the exception of glutamic acid. Wheat genotypes IBWSN-1010 and IBWSN have been studied for their amino acid composition. Overall, the analysis of various wheat genotypes reveals the presence of a wide range of amino acids, highlighting the nutritional value of wheat.
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