Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - a review
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 glycol...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2006-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200602-0001_biosynthesis-of-food-constituents-amino-acids-2-the-alanine-valine-leucine-serine-cysteine-glycine-and-aro.php |
| _version_ | 1797899842676064256 |
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| author | Jan Velíšek Karel Cejpek |
| author_facet | Jan Velíšek Karel Cejpek |
| author_sort | Jan Velíšek |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T08:36:22Z |
| format | Article |
| id | doaj.art-cb19772259bf412a87f4d32728e3725e |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:36:22Z |
| publishDate | 2006-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-cb19772259bf412a87f4d32728e3725e2023-02-23T03:27:01ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172006-04-01242455810.17221/3299-CJFScjf-200602-0001Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - a reviewJan Velíšek0Karel Cejpek1Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicDepartment of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicThis 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.https://cjfs.agriculturejournals.cz/artkey/cjf-200602-0001_biosynthesis-of-food-constituents-amino-acids-2-the-alanine-valine-leucine-serine-cysteine-glycine-and-aro.phpbiosynthesisamino acidsalaninevalineleucineserineglycinecysteinephenylalaninetyrosinetryptophanhistidine |
| spellingShingle | Jan Velíšek Karel Cejpek Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - a review Czech Journal of Food Sciences biosynthesis amino acids alanine valine leucine serine glycine cysteine phenylalanine tyrosine tryptophan histidine |
| title | Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - a review |
| title_full | Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - a review |
| title_fullStr | Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - a review |
| title_full_unstemmed | Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - a review |
| title_short | Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - a review |
| title_sort | biosynthesis of food constituents amino acids 2 the alanine valine leucine serine cysteine glycine and aromatic and heterocyclic amino acids groups a review |
| topic | biosynthesis amino acids alanine valine leucine serine glycine cysteine phenylalanine tyrosine tryptophan histidine |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200602-0001_biosynthesis-of-food-constituents-amino-acids-2-the-alanine-valine-leucine-serine-cysteine-glycine-and-aro.php |
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