Amino Acids
Biochemistry and Nutrition
Guoyao Wu
- 720 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
Amino Acids
Biochemistry and Nutrition
Guoyao Wu
About This Book
Following its predecessor, the second edition of Amino Acids: Biochemistry and Nutrition presents exhaustive coverage of amino acids in the nutrition, metabolism and health of humans and other animals. Substantially revised, expanded and updated to reflect scientific advances, this book introduces the basic principles of amino acid biochemistry and nutrition, while highlighting the current knowledge of the field and its future possibilities.
The book begins with the basic chemical concepts of amnio acids, peptides and proteins, and their digestion and absorption. Subsequent chapters cover cell-, tissue-, and species-specific synthesis and catabolism of amino acids and related bioactive metabolites, and the use of isotopes to study amino acids metabolism in cells and the body. The book details protein turnover, physiological functions of amino acids, as well as both the regulation and inborn errors of amino acid metabolism. The book concludes with a presentation on human and animal dietary requirements of amino acids and evaluates dietary protein quality.
Features:
- Encompasses a comprehensive coverage of basic to applied concepts in amino acid metabolism in humans and other animals.
- Highlights important roles of dietary amino acids and protein intake in growth, physical performance and health, including sarcopenia mitigation and immunity.
- Discusses concerns over the excess intakes of amino acids or protein in the development of diseases, including cardiovascular disorders, diabetes and cancers, as well as bone integrity
- Each chapter contains select references to provide comprehensive reviews and original experimental data on the topics discussed.
- Each chapter is backed by original experimental data on various topics discussed and contains select references to aid the reader further in research.
Written by Distinguished Professor of Animal Nutrition, Guoyao Wu, Ph.D., this book is an authoritative reference for students and researchers in both biomedicine and agriculture.
Frequently asked questions
Information
1 Discovery and Chemistry of Amino Acids
Amino Acids | Year | Source | Scientist(s) |
---|---|---|---|
(1) Neutral Amino Acids | |||
L-Alanine | 1888 | Silk fibroin | T. Weyl |
β-Alanine | 1911 | Beef muscle | W. Gulewitsch |
γ-Aminobutyrate | 1949 | Potato tuber | F.C. Steward, J.F. Thompson, and C.E. Dent |
β-Aminoisobutyrate | 1951 | Human urine | Crumpler, H.R., C.E. Dent, H. Harris, and R.G. Westall |
L-Asparagine | 1806 | Asparagus juice | L.N. Vauquelin and P.J. Robiquet |
1932 | Edestin | M. Damodaran | |
L-Citrulline | 1930 | Watermelon juice | M. Wada |
L-Cysteine | 1884 | Cystine | E. Baumann |
L-Cystine | 1899 | Horn | K.A.H. Mörner |
L-Glutamine | 1883 | Beet juice | E. Schulze and E. Bosshard |
1932 | Gliadin | M. Damodaran, G. Jaaback, and A.C. Chibnall | |
Glycine | 1820 | Gelatin | H. Braconnot |
L-4-Hydroxyproline | 1902 | Gelatin | E. Fischer |
L-Isoleucine | 1904 | Sugar beet molasses | F. Ehrlich |
L-Leucine | 1819 | Cheese | J.L. Proust |
L-Methionine | 1922 | Casein | J.H. Mueller |
L-Phenylalanine | 1881 | Lupine sprouts | E. Schulze and J. Barbieri |
L-Proline | 1901 | Casein | E. Fischer |
L-Serine | 1865 | Silk gelatin | E. Cramer |
Taurine | 1827 | Ox bile | F. Tiedermann and L. Gmelin |
L-Threonine | 1925 | Oat protein | S.B. Schryver and H.W. Buston |
1925 | Teozein | R.A. Gortner and W.F. Hoffmann | |
1935 | Casein | W.C. Rose | |
L-Tryptophan | 1901 | Casein | F.G. Hopkins and S.W. Cole |
L-Tyrosine | 1846 | Crude casein | J. von Liebig |
1849 | Casein hydrolysate | F. Bopp | |
3,5-Diiodotyrosine | 1896 | Skeleton of coral | E. Drechsel |
3,5,3ʹ-Triiodotyrosine | 1953 | Thyroid tissue | J. Gross and R. Pitt-Rivers |
Thyroxine | 1915 | Thyroid tissue | E.C. Kendall |
L-Valine | 1856 | Animal tissues | E. von Gorup-Besanez |
1879 | Albumin | P. Schützenberger | |
(2) Basic Amino Acids | |||
L-Arginine | 1886 | Lupine seedling extracts | E. Schulze and E. Steiger |
1895 | Horn protein | S.G. Hedin | |
L-Homoarginine | 1962 | Plants | E.A. Bell |
L-Histidine | 1896 | Sturine protein | A. Kossel |
1896 | Various proteins | S.G. Hedin | |
L-5-Hydroxylysine | 1925 | Fish gelatin | S.B. Schryver, H.W. Buston, and D.H. Mukherjee |
L-Lysine | 1889 | Casein | E. Drechsel |
L-Ornithine | 1877 | Hen urine | M. Jaffé |
L-Pyrrolysine | 2002 | Archaea (microbes) | J.R. Krzycki and M.K. Chan |
(3) Acidic Amino Acids | |||
Aminomalonic acid | 1984 | Escherichia coli and HAP | Van Buskirk and colleagues |
L-Aspartic acid | 1827 | Marshmallow extracts | A. Plisson |
1868 | Conglutin, legumin | H. Ritthausen | |
L-Glutamic acid | 1866 | Gliadin | H. Ritthausen |
L-Phosphoarginine | 1928 | Freshwater crabs | O.F. Meyerhof and K. Lohmann |
L-Selenocysteine | 1973 | Clostridia (anaerobes) | T.C. Stadtman |
Source: Greenstein, J.P. and M. Winitz. 1961. Chemistry of Amino Acids. John Wiley, New York; and Meister, A. 1965. Biochemistry of Amino Acids. Academic Press, New York. Note: HAP, human atherosclerotic plaque. |