Table 1. The compositions of branched-chain amino acids and aromatic amino acids in medium.
| BCAAsa (mg/l) | AAAsb (mg/l) | |||||
| Medium | Val | Leu | Ile | Tyr | Phe | Fischer's ratioc |
| BCAA_0 | 0 | 0 | 0 | 28.8 | 15 | 0 |
| BCAA_1 | 6.25 | 12.5 | 6.25 | 28.8 | 15 | 0.8 |
| BCAA_2 | 12.5 | 25 | 12.5 | 28.8 | 15 | 1.6 |
| BCAA_3 | 25 | 50 | 25 | 28.8 | 15 | 3.12 |
| BCAA_4 | 50 | 100 | 50 | 28.8 | 15 | 6.24 |
| BCAA_5 | 100 | 200 | 100 | 28.8 | 15 | 12.56 |
| RPMI | 20 | 50 | 50 | 28.8 | 15 | 3.7 |
a
Branched-chain amino acids (BCAAs) comprise three essential amino acids: valine (Val), leucine (Leu), and isoleucine (Ile).
b
Aromatic amino acids (AAAs) contain two amino acids: tyrosine (Tyr) and phenylalanine (Phe).
c
Fischer's ratio is defined as the molar ratio of BCAAs to AAAs.