asparagine


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Related to asparagine: aspartic acid

asparagine

(əspâr`əjēn), organic compound, one of the 20 amino acidsamino acid
, any one of a class of simple organic compounds containing carbon, hydrogen, oxygen, nitrogen, and in certain cases sulfur. These compounds are the building blocks of proteins.
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 commonly found in animal proteins. Only the l-stereoisomer participates in the biosynthesis of mammalian proteins. Its structure is identical to that of the amino acid aspartic acidaspartic acid
, organic compound, one of the 20 amino acids commonly found in animal proteins. Only the l-stereoisomer participates in the biosynthesis of proteins.
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, except that the latter compound's acidic side-chain carboxyl group has been coupled with ammonia, yielding an amide. Like glutamineglutamine
, organic compound, one of the 20 amino acids commonly found in animal proteins. Only the l-stereoisomer occurs in mammalian protein.
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, asparagine is important in the metabolism of toxic ammonia in the body. The relatively unreactive, neutral amide group in the side chain of asparagine confers no special properties upon this amino acid once it is included within a protein by two peptide bonds. Asparagine is not essential to the human diet, since it can be synthesized from aspartic acid. The first amino acid to be isolated from its natural source, asparagine was purified from asparagus juice in 1806; proof of the occurrence of this amino acid in proteins was finally obtained in 1932.

asparagine

[ə′spar·ə‚jēn]
(biochemistry)
C4H8N2O3 A white, crystalline amino acid found in many plant seeds.
References in periodicals archive ?
When the lab mice were given food rich in asparagine, the cancer cells spread more rapidly.
be confirmed in people and asparagine is hard to avoid in the diet
The results on acrylamide contents in plantain chips clearly confirm that free asparagine is the limiting factor for the formation of acrylamide in plantain chips [19].
The control plates were prepared with MCD medium devoid of asparagine (instead containing KN[O.
Since one application of asparaginase was for reducing the asparagine content in raw materials for food manufacture, thus, the effects of NaCl or table salt was observed.
Various methodologies have already been developed, including baking and frying at lower temperatures (below 120 degrees Celsius) and reducing the levels of sugar and asparagine in foods susceptible to acrylamide formation.
leucine glutamic acid asparagine proline arginine methionine arginine
The use of a slightly higher anhydride-toprotein ratio results in the acetylation of not only lysines, but serine, arginine, asparagine, histidine, tyrosine, glutamine, and cysteine side chains as well.
Derived from the micro-organism Aspergillus niger, PreventASe converts asparagine, a precursor of acrylamide, into naturally occurring amino acid asparate.
United Nations food health experts have concluded that acrylamide is potentially carcinogenic and genotoxic, and as a result, the EU food industry has developed voluntary 'toolbox' guidelines preventing the formation of acrylamide, which usually results in baked and fried foods via the reaction of asparagine and reducing sugars at temperatures higher than 120C.

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