Each biochemical test was done with known controls.11 Indole Production (IP) test was done in which bacteria split amino acid tryptophan into indole and pyruvic
acid using the enzyme tryptophanase.
Normal Control Ccl4 Control LIV-52 AEPF-250 AEPF-500 SGOT 135 314.4 141.6 212.8 172.8 SGPT 60.2 256.4 98 181.2 136 ALP 213.2 430 246.8 310.4 266.8 CHOLESTEROL 120.4 185.8 127.4 161.6 147.2 Figure 1: Effect of Phyllanthus fraternus on serum glutamic oxaloacetic transaminase, serum glutamic pyruvic
transaminase, alkaline phosphatase, and cholesterol in [CCl.sub.4]-induced hepatotoxicity in Wistar rats Note: Table made from bar graph.
Thiamine is a component of thiamine pyrophosphate, which participates in oxidative decarboxylation of pyruvic
acid and [alpha]-ketoglutaric acid.
We prepared ten kinds of metabolites, which are pyruvic
acid; glucose-6-phosphate dipotassium salt; fructose-6-phosphate dipotassium salt; succinic acid; aspartic acid; isocitric acid trisodium salt; citric acid; glutamate acid; [alpha]-ketoglutarate acid; fumaric acid acid respectively.
c010-1) and glutamic pyruvic
transaminase (GPT) (Cat.
Before starting DCP therapy, patients were tested for hemoglobin, erythrocyte sedimentation rate, total and differential leucocyte count, platelets count, serum creatinine, serum glutamic oxaloacetic transaminase (SGOT), serum glutamic pyruvic
transaminase (SGPT) and blood sugar levels.
Liver function test revealed mildly elevated transaminase levels (Serum glutamic oxalate transaminase/serum glutamic pyruvic
transaminase: 68/64 U/L) and elevated serum alkaline phosphatase (206 U/L), bilirubin was 0.6 mg%.
They were screened by way of a medical history, blood chemistry (complete blood cell count, glucose, lipid profile, creatinine, serum glutamic pyruvic
transaminase (SGPT)) electrocardiogram (ECG), anthropometry, and health questionnaires.
Spot blood carnitine profile, blood amino acid, urine organic acid, lactic acid and pyruvic
acid were normal in repeated analyses.
The processing traits evaluated were dry matter content (DM), pyruvic
acid content (APC), and flour and paste production; these analyses were carried out in the Fruits and Vegetables Pilot Plant of La Salle University (protocols available upon request).
Several precursors and pathways have been proposed for the occurrence of sotolon in wines: by peroxidation of acetaldehyde , thermally produced from intermediates generated from the Maillard reaction such as pyruvic
and ketoglutaric (via glutamic acid) acids , by enzymatic or chemical deamination of threonine followed by the aldol condensation between [alpha]-ketobutyric acid and acetaldehyde [30, 31], and by oxidative degradation of ascorbic acid in the presence of ethanol .