Oxidation and Decarboxylation of Amino Acids by Squash Preparations.

Abstract

The oxidation and decarboxylation of 29 amino acids plus 5 of the corresponding [alpha]-keto acids by cell-free preparations of acorn squash (Cucurbita sp.)were studied. Glutamic acid decarboxylase, located in the soluble fraction, was the most active. Decarboxylation of all the amino acids but glutamic acid was very slow under anaerobic conditions. The rates of oxidation found were quite low when compared to rates obtained in similar experiments with other organisms.