Czech J. Food Sci., 2006, 24(2):45-58 | DOI: 10.17221/3299-CJFS

Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - a review

Jan Velíšek, Karel Cejpek
Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

This review article gives a survey of principal pathways that lead to the biosynthesis of the proteinogenic amino acids of the alanine-valine-leucine group starting with pyruvic acid from the glycolytic pathway and serine-cysteine-glycine group starting with 3-phospho-d-glyceric acid from the glycolytic pathway. A survey is further given to the aromatic and heterocyclic amino acids (phenylalanine, tyrosine, tryptophan, histidine) starting with 3-phosphoenolpyruvic acid from the glycolytic pathway and d-erythrose 4-phosphate, an intermediate in the pentose phosphate cycle and Calvin cycle.

Keywords: biosynthesis; amino acids; alanine; valine; leucine; serine; glycine; cysteine; phenylalanine; tyrosine; tryptophan; histidine

Published: April 30, 2006  Show citation

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Velíšek J, Cejpek K. Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - a review. CAAS Agricultural Journals. 2006;24(2):45-58. doi: 10.17221/3299-CJFS.
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