Arginine is considered a semi-essential amino acid because even though the body normally makes enough of it, supplementation is sometimes needed. For example, people with protein malnutrition, excessive ammonia production, excessive lysine intake, burns, infections, peritoneal dialysis, rapid growth, urea synthesis disorders, or sepsis may not have enough arginine. Symptoms of arginine deficiency include poor wound healing, hair loss, skin rash, constipation, and fatty liver.
Arginine changes into nitric oxide, which causes blood vessel relaxation (vasodilation). Early evidence suggests that arginine may help treat medical conditions that improve with vasodilation, such as chest pain, clogged arteries (called atherosclerosis), coronary artery disease, erectile dysfunction, heart failure, intermittent claudication/peripheral vascular disease, and blood vessel swelling that causes headaches (vascular headaches). Arginine also triggers the body to make protein and has been studied for wound healing, bodybuilding, enhancement of sperm production (spermatogenesis), and prevention of wasting in people with critical illnesses.
Arginine hydrochloride has a high chloride content and has been used to treat metabolic alkalosis. This use should be under the supervision of a qualified healthcare professional.
An infection with the hepatitis B virus (HBV), which is spread by blood or bodily fluids, is one of the main causes of chronic liver diseases. The World Health Organization reports that there are 1.2 million new HBV infections worldwide each year.
Biologists at Washington University in St. Louis have discovered the origin of a curious duplication that gives plants multiple ways to override instructions that are coded into their DNA.
Two incredible bacterial species have been found in the tissue of two deep-sea corals from the Gulf of Mexico by a German-American research team headed by Dr. Samuel Vohsen from Lehigh University in the USA and Professor Dr. Iliana Baums from the Helmholtz Institute for Functional Marine Biodiversity at the University of Oldenburg (HIFMB).
It is one of the most fundamental questions in science: how can lifeless molecules come together to form a living cell? Bert Poolman, Professor of Biochemistry at the University of Groningen, has been working on this problem for over twenty years.
Scientists at deCODE genetics and collaborators, have identified a sequence variant in the CCDC201 gene that when inherited from both parents homozygous causes menopause on average nine years earlier.
Amino acids are vital for plant growth and significantly influence tea flavor and health benefits. Tea plants, particularly Camellia sinensis, exhibit unique amino acid profiles that contribute to their distinctive taste and nutritional value.
Vanilla extract is one of the most widely used flavoring compounds in food products and cosmetics.
Researchers from the Southern University of Science and Technology, under the direction of Prof. Xiaofeng Cao from the Chinese Academy of Sciences’ Institute of Genetics and Developmental Biology, recently reported a new understanding of how light affects plant growth in a study that was published in the PNAS.
Researchers from the Max Delbrück Center for Molecular Medicine in the Helmholtz Association in Berlin and the Centre for Genomic Regulation (CRG) in Barcelona have discovered how cells speed changes to their identity known as “cell fate conversion.”
An enzyme that controls aging and other metabolic processes accesses human genetic material to modify gene expression within the cell, according to a new study. Images of a sirtuin enzyme bound to a nucleosome, a tightly packed complex of DNA and proteins called histones, have been created by a team led by Penn State researchers.
Worldwide, only a handful of patients are known to suffer from episodic ataxia type 6, a neurological disease that causes transient loss of muscle control.
Imagine your favorite cured meat like beef jerky, pepperoni or bacon without any added sodium nitrite from any source currently necessary for color and shelf life. Wes Osburn, Ph.D., is doing exactly that.
Once considered to be incompetent in encoding proteins due to their simple monotonous DNA repetitions, tiny telomeres at the tips of human chromosomes now appear to have a powerful biological function that could help better understand cancer and aging.
The primary fetal organ systems’ growth and development are strongly influenced by the nutrition status of the mother. Late gestation is when fetal growth is rapidly accelerated, and the nutritional needs of sows rise dramatically as a result of the fetus’ rapid growth and the placenta’s quick expansion.
Quark and cheese are primarily casein-based in terms of protein content. The stomach’s digestion of casein results in the production of protein fragments (peptides) that have an unpleasant flavor, despite casein itself not having a bitter flavor.
When the immune system fails and assaults the body’s own components, autoimmune disorders develop.
A recently published paper in the journal Molecular Cancer by the group of Dr. Manel Esteller, Director of the Josep Carreras Leukaemia Research Institute, ICREA Research Professor and Genetics Chairman at the University of Barcelona, shows that transfer RNAs for certain amino acids are altered at the epigenetic level in some types of cancer, expressing it in an exaggerated manner in some cases and being deficient in others.
The microbes that live inside our mouths, collectively known as the oral microbiome, impact our overall health in many ways that are not yet fully understood.
Yekaterina "Kate" Shulgina was a first year student in the Graduate School of Arts and Sciences, looking for a short computational biology project so she could check the requirement off her program in systems biology. She wondered how genetic code, once thought to be universal, could evolve and change.
According to a new scientific study, recently published in the Nature Catalysis journal, baker's yeast can be engineered and improved to create polyamines and polyamine analogs to address major problems in both the health and agriculture sectors.
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