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Lac-Phe
Lactoylphenylalanine, or Lac-Phe, is a metabolite generated by intense exercise. In mice, high levels of Lac-Phe in the blood cause a decrease of food intake. In mammals it is created from (''S'')-lactate and L-phenylalanine by the cytosol nonspecific dipeptidase (CNDP2) protein. It is classified as ''N''-acyl-alpha-amino acid and pseudodipeptide. It has also been reported that as an additive ''N''-L-lactoyl phenylalanine improves the taste of food, conferring an umami flavor. It is found naturally in significant amounts in some traditional Chinese fermented foods such as preserved pickles and soy sauce. See also * Acyl group ** Lactoyl, the acyl group derived from lactic acid * Alpha-amino acid * Dipeptide A dipeptide is an organic compound derived from two amino acids. The constituent amino acids can be the same or different. When different, two isomers of the dipeptide are possible, depending on the sequence. Several dipeptides are physiologicall ... * Dipeptidase ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
N-Acetylaspartic Acid
''N''-Acetylaspartic acid, or ''N''-acetylaspartate (NAA), is a derivative of aspartic acid with a formula of C6H9NO5 and a molecular weight of 175.139. NAA is the second-most-concentrated molecule in the brain after the amino acid glutamate. It is detected in the adult brain in neurons, oligodendrocytes and myelin and is synthesized in the mitochondria from the amino acid aspartic acid and acetyl-coenzyme A. Function The various functions served by NAA are under investigation, but the primary proposed functions include: * Neuronal osmolyte that is involved in fluid balance in the brain * Source of acetate for lipid and myelin synthesis in oligodendrocytes, the glial cells that myelinate neuronal axons * Precursor for the synthesis of the neuronal dipeptide N-Acetylaspartylglutamate * Contributor to energy production from the amino acid glutamate in neuronal mitochondria In the brain, NAA was thought to be present predominantly in neuronal cell bodies, where it acts as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umami
Umami ( from ja, 旨味 ), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as maldive fish, '' Katsuobushi'', sardines, and anchovies), tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, cheeses, and soy s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amino Acid Derivatives
In chemistry, amines (, ) are compounds and functional groups that contain a basic nitrogen atom with a lone pair. Amines are formally derivatives of ammonia (), wherein one or more hydrogen atoms have been replaced by a substituent such as an alkyl or aryl group (these may respectively be called alkylamines and arylamines; amines in which both types of substituent are attached to one nitrogen atom may be called alkylarylamines). Important amines include amino acids, biogenic amines, trimethylamine, and aniline; Inorganic derivatives of ammonia are also called amines, such as monochloramine (). The substituent is called an amino group. Compounds with a nitrogen atom attached to a carbonyl group, thus having the structure , are called amides and have different chemical properties from amines. Classification of amines Amines can be classified according to the nature and number of substituents on nitrogen. Aliphatic amines contain only H and alkyl substituents. Aromatic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dipeptidase
Dipeptidases are enzymes secreted by enterocytes into the small intestine. Dipeptidases hydrolyze bound pairs of amino acids, called dipeptides. Dipeptidases are secreted onto the brush border of the villi in the small intestine, where they cleave dipeptides into their two component amino acids prior to absorption. They are also found within the enterocytes themselves, performing cytosolic digestion of absorbed dipeptides. Dipeptidases are exopeptidases, classified under EC number 3.4.13. See also * Membrane dipeptidase Membrane dipeptidase (, ''renal dipeptidase'', ''dehydropeptidase I (DPH I)'', ''dipeptidase'', ''aminodipeptidase'', ''dipeptide hydrolase'', ''dipeptidyl hydrolase'', ''nonspecific dipeptidase'', ''glycosyl-phosphatidylinositol-anchored renal di ... References External links * Enzymes EC 3.4.13 {{enzyme-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dipeptide
A dipeptide is an organic compound derived from two amino acids. The constituent amino acids can be the same or different. When different, two isomers of the dipeptide are possible, depending on the sequence. Several dipeptides are physiologically important, and some are both physiologically and commercially significant. A well known dipeptide is aspartame, an artificial sweetener. Dipeptides are white solids. Many are far more water-soluble than the parent amino acids. For example, the dipeptide Ala-Gln has the solubility of 586 g/L more than 10x the solubility of Gln (35 g/L). Dipeptides also can exhibit different stabilities, e.g. with respect to hydrolysis. Gln does not withstand sterilization procedures, whereas this dipeptide does. Because dipeptides are prone to hydrolysis, the high solubility is exploited in infusions, i.e. to provide nutrition. Examples Commercial value About six dipeptides are of commercial interest. *Aspartame (''N''-L-α-aspartyl-L-phenyla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alpha-amino Acid
Amino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although hundreds of amino acids exist in nature, by far the most important are the alpha-amino acids, which comprise proteins. Only 22 alpha amino acids appear in the genetic code. Amino acids can be classified according to the locations of the core structural functional groups, as Alpha and beta carbon, alpha- , beta- , gamma- or delta- amino acids; other categories relate to Chemical polarity, polarity, ionization, and side chain group type (aliphatic, Open-chain compound, acyclic, aromatic, containing hydroxyl or sulfur, etc.). In the form of proteins, amino acid '' residues'' form the second-largest component (water being the largest) of human muscles and other tissues. Beyond their role as residues in proteins, amino acids participate in a number of processes such as neurotransmitter transport and biosynthesis. It is thought that they played a key role in enabling life on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactoyl
Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natural sources. Lactic acid is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group. It is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries. The conjugate base of lactic acid is called lactate (or the lactate anion). The name of the derived acyl group is lactoyl. In solution, it can ionize by loss of a proton to produce the lactate ion . Compared to acetic acid, its p''K'' is 1 unit less, meaning lactic acid is ten times more acidic than acetic acid. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two enantiomers. One is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acyl Group
In chemistry, an acyl group is a moiety derived by the removal of one or more hydroxyl groups from an oxoacid, including inorganic acids. It contains a double-bonded oxygen atom and an alkyl group (). In organic chemistry, the acyl group (IUPAC name: alkanoyl) is usually derived from a carboxylic acid, in which case it has the formula , where R represents an alkyl group that is linked to the carbon atom of the group by a single bond. Although the term is almost always applied to organic compounds, acyl groups can in principle be derived from other types of acids such as sulfonic acids and phosphonic acids. In the most common arrangement, acyl groups are attached to a larger molecular fragment, in which case the carbon and oxygen atoms are linked by a double bond. Compounds Well-known acyl compounds are the acyl chlorides, such as acetyl chloride (CH3COCl) and benzoyl chloride (C6H5COCl). These compounds, which are treated as sources of acylium cations, are good reagents for a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cytosol Nonspecific Dipeptidase
Cytosolic non-specific dipeptidase () also known as carnosine dipeptidase 2 is an enzyme that in humans is encoded by the ''CNDP2'' gene. This enzyme catalyses the following chemical reaction : Hydrolysis of dipeptides, preferentially hydrophobic dipeptides including prolyl amino acids This zinc enzyme has broad specificity. Nomenclature Cytosolic non-specific dipeptidase is also known as * N2-beta-alanylarginine dipeptidase * glycyl-glycine dipeptidase * glycyl-leucine dipeptidase * iminodipeptidase * peptidase A * Pro-X dipeptidase * prolinase * prolyl dipeptidase * prolylglycine dipeptidase * L-prolylglycine dipeptidase * diglycinase * Gly-Leu hydrolase * glycyl-L-leucine dipeptidase * glycyl-L-leucine hydrolase * glycyl-L-leucine peptidase * L-amino-acyl-L-amino-acid hydrolase * glycylleucine peptidase * glycylleucine hydrolase * glycylleucine dipeptide hydrolase * non-specific dipeptidase * human cytosolic non-specific dipeptidase Dipeptidase is a type of peptidase, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
N-acetylcysteine
Acetylcysteine, also known as ''N''-acetylcysteine (NAC), is a medication that is used to treat paracetamol overdose and to loosen thick mucus in individuals with chronic bronchopulmonary disorders like pneumonia and bronchitis. It has been used to treat lactobezoar in infants. It can be taken intravenously, by mouth, or inhaled as a mist. Some people use it as a dietary supplement. Common side effects include nausea and vomiting when taken by mouth. The skin may occasionally become red and itchy with any route of administration. A non-immune type of anaphylaxis may also occur. It appears to be safe in pregnancy. For paracetamol overdose, it works by increasing the level of glutathione, an antioxidant that can neutralise the toxic breakdown products of paracetamol. When inhaled, it acts as a mucolytic by decreasing the thickness of mucus. Acetylcysteine was initially patented in 1960 and came into medical use in 1968. It is on the World Health Organization's List of Essential ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
L-phenylalanine
Phenylalanine (symbol Phe or F) is an essential α-amino acid with the formula . It can be viewed as a benzyl group substituted for the methyl group of alanine, or a phenyl group in place of a terminal hydrogen of alanine. This essential amino acid is classified as neutral, and nonpolar because of the inert and hydrophobic nature of the benzyl side chain. The L-isomer is used to biochemically form proteins coded for by DNA. Phenylalanine is a precursor for tyrosine, the monoamine neurotransmitters dopamine, norepinephrine (noradrenaline), and epinephrine (adrenaline), and the skin pigment melanin. It is encoded by the codons UUU and UUC. Phenylalanine is found naturally in the milk of mammals. It is used in the manufacture of food and drink products and sold as a nutritional supplement for its analgesic and antidepressant effects. It is a direct precursor to the neuromodulator phenethylamine, a commonly used dietary supplement. As an essential amino acid, phenylalanine is not s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
