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Physiological properties of 4-chlorotryptophan, a novel natural chloroamino acid

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Amino Acids

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Abstract

4-Chlorotryptophan was first isolated from the extract of immature seeds of peas (Pisum sativum) by Marumo and Hattori [1] in 1970 as a possible precursor of 4-Chloroindoleacetic acid (Fig. 1). 4-Chloroindoleacetic acid is a plant growth hormone and its activity for pea seedlings is much stronger than that of indole acetic acid (auxin) which is a well known plant growth hormone. Recently the distribution of 4-chloroindoleacetic acid was further investigated in other species of peas and beans than Pisum sativum. Peas and beans are important and good protein sources for human life in the world. Therefore, the physiological properties of 4chloroindole tryptophan was studied using rats. Tryptophan is not only a constituent of tissue proteins but it converts to niacin and serotonin in the body and has many important physiological roles.

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References

  1. Marumo S and Hattori H (1970) Planta 90: 208–211.

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Author information

Authors and Affiliations

  1. Department of Agricultural Chemistry, Nagoya University, Nagoya, 464, Japan

    Akira Yoshida, Hideki Kamuro & Satoshi Nagaoka

Authors
  1. Akira Yoshida
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  2. Hideki Kamuro
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  3. Satoshi Nagaoka
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Editor information

Editors and Affiliations

  1. Department of Pediatrics, University of Vienna, A-1090, Vienna, Austria

    Gert Lubec

  2. T. H. Morgan School of Biological Sciences and The Graduate Center for Toxicology, University of Kentucky, 40506-0225, Lexington, Kentucky, USA

    Gerald A. Rosenthal

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© 1990 ESCOM Science Publishers B.V.

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Yoshida, A., Kamuro, H., Nagaoka, S. (1990). Physiological properties of 4-chlorotryptophan, a novel natural chloroamino acid. In: Lubec, G., Rosenthal, G.A. (eds) Amino Acids. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-2262-7_116

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  • DOI: https://doi.org/10.1007/978-94-011-2262-7_116

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-90-72199-04-1

  • Online ISBN: 978-94-011-2262-7

  • eBook Packages: Springer Book Archive

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