The enzyme encoded by " IVD ", isovaleric acid-CoA dehydrogenase ( ), plays an essential role in breaking down proteins from the diet.
12.
Isovaleric acid has a strong pungent cheesy or sweaty smell, but its volatile esters have pleasing scents and are used widely in perfumery.
13.
Without biotin, leucine and isoleucine cannot be metabolized normally and results in elevated synthesis of isovaleric acid and consequently 3-hydroxyisovaleric acid, isovalerylglycine, and other isovaleric acid metabolites as well.
14.
Without biotin, leucine and isoleucine cannot be metabolized normally and results in elevated synthesis of isovaleric acid and consequently 3-hydroxyisovaleric acid, isovalerylglycine, and other isovaleric acid metabolites as well.
15.
ETFA participates in catalyzing the initial step of the type II glutaricaciduria in which multiple acyl CoA dehydrogenase deficiencies result in large excretion of glutaric, lactic, ethylmalonic, butyric, isobutyric, 2-methyl-butyric, and isovaleric acids.
16.
For example, when isovaleric acid is treated with thionyl chloride to give isovaleroyl chloride, it can then be reduced via lithium aluminium tri ( t-butoxy ) hydride to give isovaleraldehyde in 65 % yield.
17.
"' Isovaleric acidemia "', also called "'isovaleric aciduria "'or "'isovaleric acid CoA dehydrogenase deficiency "', is a rare autosomal recessive metabolic disorder which disrupts or prevents normal metabolism of the branched-chain amino acid leucine.
18.
Isovaleric acid ( 3-methyl butanoic acid ) is the other source of body odor as a result of actions of the bacteria " Staphylococcus epidermidis ", which is also present in several strong cheese types.
19.
Among this proteolytic species'products are acetic acid, butyric acid, isobutyric acid, isovaleric acid, and hydrogen sulfide . " Cl . argentinense " is also asaccharolytic ( i . e ., unable to metabolize carbohydrates ).
20.
Isovaleric acid ( 3-methyl butanoic acid ) is the other source of foot odor and is a result of actions of the bacteria " Staphylococcus epidermidis " which are also present in several strong cheese types.
