Fructose

Total Amino Acids:
All amino acids are found as either free form, peptide or protein form:
• Free Amino Acids: Free amino acids are individualized in monomer form and not bound to
another by peptic unions. Due to their lower molecular weight, plants assimilate this form of
amino acids the most quickly and their effects on the metabolic processes of the plant are the
most profound. As such, free amino acids are of primary importance in plant nutrition.
• Peptides: When two or more amino acids are bound to one another (by peptic union), they
form a peptide. The greater the length of the peptide (more amino acids bound together), the
more difficult the direct assimilation by plants.
• Proteins: The joining of different chains of polypeptides forms a protein. The structural units
of proteins are amino acids joined in a sequence and characteristic order of each type of
protein.
Effect on plants:
Amino acid use in essential quantities is a well known method to increase crop yield and quality.
Even though plants have the inherent capacity to biosynthesize all the amino acids needed from
nitrogen, carbon oxygen and hydrogen, the biochemical process is quite complex and energy
consuming. As such, the application of amino acids such as those contained in HYT B allow for the
plant to save energy on this process, which can be dedicated to better plant development during
critical growth stages.
Amino acids are fundamental ingredients in a protein’s biosynthetic process. Nearly twenty amino
acids are involved in the biosynthetic process. Studies have shown that amino acids can directly or
indirectly in a plant’s physiological activities.
Amino acids are applied through foliar feeding, absorbed through the plant’s stomata or via the
root area when incorporated into the soil. This also helps improve micro flora, which in turn,
facilitates the nutrient assimilation.
Protein biosynthesis:
Proteins have different functions: Structural (supportive), metabolical (enzymes), transport,
amino acid reserve, and other functions in which amino acids are involved. Only L-amino acids
can be assimilated by plants. D-amino acids are not recognized by enzymes and do not participate
in the protein biosynthetic process. Therefore, amino acids obtained through organic synthesis
are not well assimilated. Some amino acids like L-methionine do not have a structural function the
protein’s metabolism. It does, however, act a bio-stimulant as it activates its biosynthesis.
Stress resistance:
Stressful conditions, such as high temperatures, low moisture, frosts, parasite attacks, hail,
flooding, disease or phytotoxic effects due to the application of pesticides, have a negative effect
on plant metabolism with a corresponding decrease in crop quality and quantity.
The application of amino acids before, during and after stressful conditions, provides plants with
amino acids that are directly related to physiological stress therefore providing a prevention and
recuperation effect. This frees the plant from toxins that were accumulated during the tense
period.
Effects of photosynthesis:
Photosynthesis is a plant’s most metabolically important pathway. Through it, a plant synthesizes
sugars from carbon dioxide, water and luminous energy. These sugars (carbohydrates) are the
source of energy for a plant’s other metabolic processes. A low photosynthetic rate caused by
stress can decrease a plant’s growth, and ultimately cause its death. Chlorophyll is the pigment
molecule that gives leaves their green color, and it is responsible for the harvesting of solar energy.
This energy will be employed for the synthesis of sugars from water and carbon dioxide.
Glycine and glutamic acid are fundamental metabolites in the formation of vegetable tissue and
chlorophyll synthesis. These amino acids raise the concentration of chlorophyll in plants. This
increases the absorption of luminous energy, which leads to greater degrees of photosynthesis.
Effect on stomata:
Stomata are cellular structures that control a plant’s hydro balance, as well as the absorption
of gases and macro and micro nutrients. A stoma’s openings are controlled by external factors
(light, moisture, temperature and concentration of salts), and by internal factors (amino acid
concentration, abscisic acid, etc.).
Stomata close when light and moisture are low, and temperature and salt concentration are high.
When stomata close, photosynthesis and transpiration (low macro and micro nutrient absorption)
are reduced, and respiration (destruction of carbohydrates) is increased. When this occurs, a
plant’s metabolic balance is negative. Catabolism is greater than anabolism (greater molecule
destruction). This causes metabolism to decrease and plant growth to stop. L- glutamic acid acts
as an osmotic agent for the protective cells cytoplasm, which favors the opening of stomata.
Chelating effect:
Amino acids have a chelating effect for micronutrients. When jointly applied with micro elements,
their absorption and transportation inside the plant simplifies. This is caused by chelation and
membrane permeability. L-glycine and L-glutamic acid amino acids are known as very effective
chelating agents.
Amino acids and Phytohormones:
Amino acids are the precursors or activators of phytohormones and growth substances.
L-Methionine is a precursor of ethylene and other growth factors such as spermine and spermidine,
which are synthesized from 5-adenosyl methionine.
L-tryptophan is a precursor of auxin synthesis. L-tryptophan is used in plants only in its L-form.
L-tryptophan is available only if protein hydrolysis is carried out by enzymes. If the hydrolysis is
acid or alkaline, as it is performed in some European countries, L-tryptophan is destroyed.
The L-arginine amino acid induces flower and fruit related hormone biosynthesis.
Pollination and fruit formation:
Pollination is the transportation of pollen to the carpel that makes fecundation and fruit formation
possible.
L-proline helps pollen fertility. L-lysine, L-methionine, and L-glutamic acid are essential amino
acids for pollination. These amino acids increase pollen germination and the length of the pollen
tube.
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