isoleucine (ī'səl
`sēn), organic compound, one of the 20 amino acids amino acid (əmē`nō)
..... Click the link for more information. commonly found in animal proteins. Only the l-stereoisomer appears in mammalian protein. It is one of several essential amino acids needed in the diet; human beings cannot synthesize it from simpler metabolites. Young adults need about 20 mg of this amino acid per day per kg (or about 8 mg per lb) of body weight. Isoleucine can be degraded into simpler compounds by the enzymes of the body. In a rare, inherited disorder called maple syrup urine disease, a nonfunctional enzyme in the common pathway of isoleucine, leucine leucine zippers. Leucine was isolated from cheese in an impure form in 1819 and from muscle and wool in the crystalline state in 1820. It was named after the Greek word leukos
..... Click the link for more information. , and valine valine (văl`ēn), organic compound, one of the 22 α- amino acids commonly found in animal proteins.
..... Click the link for more information. degradation causes the buildup of certain metabolites in the urine, resulting in the characteristic odor from which the disease derives its name. Once isoleucine is incorporated into protein, it contributes to the structure of protein by the tendency of its side chain (composed only of carbon and hydrogen) to seek an environment consisting of similar side chains, like those of leucine, valine, tryptophan tryptophan (trĭp`təfăn), organic compound, one of the 20 amino acids commonly found in animal proteins.
..... Click the link for more information. , and phenylalanine phenylalanine (fĕn'əlăl`ənēn'), organic compound, one of the 22 α- amino acids commonly found in animal proteins.
..... Click the link for more information. , and to exclude water. This hydrophobic property is analogous to that which prevents oil from dissolving in water. The tendency for these hydrophobic residues to associate with one another is evidently quite important in determining the bending and folding (tertiary structure) of the peptide chain characteristically seen in every protein. Isoleucine was isolated from beet sugar molasses in 1904.
isoleucine [¦ī·sō′lü‚sēn]
`sēn), organic compound, one of the 20 amino acids amino acid (əmē`nō)..... Click the link for more information. commonly found in animal proteins. Only the l-stereoisomer appears in mammalian protein. It is one of several essential amino acids needed in the diet; human beings cannot synthesize it from simpler metabolites. Young adults need about 20 mg of this amino acid per day per kg (or about 8 mg per lb) of body weight. Isoleucine can be degraded into simpler compounds by the enzymes of the body. In a rare, inherited disorder called maple syrup urine disease, a nonfunctional enzyme in the common pathway of isoleucine, leucine leucine zippers. Leucine was isolated from cheese in an impure form in 1819 and from muscle and wool in the crystalline state in 1820. It was named after the Greek word leukos
..... Click the link for more information. , and valine valine (văl`ēn), organic compound, one of the 22 α- amino acids commonly found in animal proteins.
..... Click the link for more information. degradation causes the buildup of certain metabolites in the urine, resulting in the characteristic odor from which the disease derives its name. Once isoleucine is incorporated into protein, it contributes to the structure of protein by the tendency of its side chain (composed only of carbon and hydrogen) to seek an environment consisting of similar side chains, like those of leucine, valine, tryptophan tryptophan (trĭp`təfăn), organic compound, one of the 20 amino acids commonly found in animal proteins.
..... Click the link for more information. , and phenylalanine phenylalanine (fĕn'əlăl`ənēn'), organic compound, one of the 22 α- amino acids commonly found in animal proteins.
..... Click the link for more information. , and to exclude water. This hydrophobic property is analogous to that which prevents oil from dissolving in water. The tendency for these hydrophobic residues to associate with one another is evidently quite important in determining the bending and folding (tertiary structure) of the peptide chain characteristically seen in every protein. Isoleucine was isolated from beet sugar molasses in 1904.
isoleucine
One of the essential amino acids, present in most common proteins. It was first isolated in 1904 from fibrin, a protein involved in coagulation. It is used in medicine and biochemical research and as a nutritional supplement.
isoleucine [¦ī·sō′lü‚sēn]
(biochemistry)
C6H13O2An essential monocarboxylic amino acid occurring in most dietary proteins.
How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content.
| ?Page tools | ||
|---|---|---|
|