05 Amino Acids
05 Amino Acids
AMINO ACIDS
Structures and Properties
Essential Amino Acids
Molecular Handedness
Peptide Bond Formation and Characteristics
Biochemically Important Small Peptides
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Amino acid
• the building blocks of protein
• molecule contains both an amino
group and a carboxylic acid
functional group and a side chain all
attached to an ɑ-carbon
• nature of this side chain
distinguishes ɑ-amino acids from
each other
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Number of
State in Hydrophobic
Classification of
Carboxyl Physiological or
Amino Acids Amino Group pH Hydrophilic
Group
Three-Letter One-Letter
Amino Acid
Abbreviation Abbreviation
Alanine Ala A
Cysteine Cys C
Valine Val V
Serine Ser S
Tryptophan Trp W
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*
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Phenylalanine
• Function/s: precursor for the
neurotransmitters tyrosine,
dopamine, epinephrine and
norepinephrine
• Sources: milk, cheese, and
yogurt
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Valine
• Function/s: helps stimulate muscle
growth and regeneration and is
involved in energy production
• Sources: beef, chicken, pork, fish,
tofu, yogurt, beans, podded peas,
seeds, nuts, and whole grains like
oatmeal
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Threonine
• Function/s: part of structural
proteins such as collagen and
elastin, which are important
components of the skin and
connective tissue
• Sources: lean beef, soy, pork,
chicken, liver, cheese, shellfish,
nuts, seeds, and beans
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Tryptophan
• Function/s: is precursor to
serotonin, a neurotransmitter
that regulates your appetite,
sleep and mood
• Sources: chicken, eggs,
cheese, fish, peanuts, pumpkin
and sesame seeds.
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Methionine
• Function/s: necessary for tissue
growth and the absorption of
zinc and selenium
• Sources: beef, fish, pork, tofu,
milk, cheese, nuts, beans, and
whole grains
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Leucine
• Function/s: helps regulate blood
sugar levels, stimulates wound
healing and produces growth
hormones
• Sources: chicken, beef, pork,
fish (tuna), tofu, milk, cheese,
squash seeds, and eggs
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Isoleucine
• Function/s: immune function,
hemoglobin production and
energy regulation
• Sources: eggs, soy, seaweed,
turkey, chicken, cheese, and
fish
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Lysine
• Function/s: protein synthesis,
hormone and enzyme production and
the absorption of calcium, production
of collagen and elastin
• Meat, specifically red meat, pork, and
poultry.
• Sources: cheese, sardines, eggs, tofu,
isolated soy protein, and Spirulina.
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Histidine
• Function/s: used to produce
histamine, a neurotransmitter that is
vital to immune response, digestion,
sexual function and sleep-wake
cycles
• Sources: meat, eggs, dairy protein
(casein), cereal grains, and legumes
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Arginine
• is an essential amino acid in
children required for growth but not
an essential amino acid for adults
• Sources: milk, cheese, and yogurt
• Functions: wound healing,
removing ammonia from the body,
immune function
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CHIRALITY AND
MOLECULAR
HANDEDNESS
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BIOCHEMICALLY
IMPORTANT SMALL
PEPTIDES
44
Peptide bond
• is an amide bond that links two
amino acids together.
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Polypeptide
• is a long
unbranched
chain of
amino
acids.
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Peptide bond
• The end with the free H3N+ group
is called the N-terminal end and
the end with the free COO- group
is called the C-terminal end. The
individual amino acids within a
peptide chain are called amino
acid residues.
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Peptide Nomenclature
• Rule 1: The C-terminal amino acid residue (located
at the far right of the structure) keeps its full amino
acid name
• Rule 2: All of the other amino acid residues have
names that end in -yl. The -yl suffix replaces the
-ine or -ic acid ending of the amino acid name,
except for tryptophan (tryptophyl), cysteine
(cystenyl), glutamine (glutaminyl), and asparagine
(asparaginyl)
• Rule 3: The amino acid naming sequence begins
at the N-terminal amino acid residue
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Peptide Nomenclature
• Glu-Ser-Ala
• Glutamyl-seryl-alanine
• Gly-Tyr-Val
• Glycyl-tyrosyl-valine
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Isomeric Peptides
• contain the same amino acids but in
different order are different molecules
(constitutional isomers) with different
properties.
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