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Protective effects of amino acids. E. coli UTI89 ∆copA mutant was cultured (A) at pH 5 in the presence of 0–0.2 µM added Cu or (B) at pH 7 in the presence of 0–2.0 µM added Cu. The medium was supplemented with water (black, N/A); Glu and Gln (red, GG); Ile, Leu, and Val (blue, ILV); or α-ketoglutarate (orange, α-KG). The total concentration of amino acids in each experiment was 0.5 mM. Data were averaged from three independent experiments. Error bars represent ±SD.
