Asparagine

Asparagine

Asparagine is one of the 20 most common natural amino acids on Earth. It is coded for by the DNA codons AAU and AAC. A reaction between aspartic acid and ammonia produces asparagine.

History

Louis Nicolas Vauquelin, a French chemist, first isolated asparagine in 1806 from asparagus juice, from which the amino acid derives its name. It was the first amino acid to be isolated.

Structure

Asparagine, a non-essential amino acid, has a carboxamide functional group (-CONH2), making it one of the two amide amino acids, the other being glutamine. The side chain of asparagine can make hydrogen bonds, which can influence the protein folding, structure, and stability.

Function

Asparagine plays an important role in the biosynthesis of many molecules for the functioning of the body. It is involved in the synthesis of glycoproteins and proteins. Asparagine also plays a role in the metabolic control of cell functions and the release of energy from carbohydrate, fat, and protein.

Dietary Sources

Asparagine is found in a variety of dietary sources. It is abundant in asparagus, hence the name. Other sources include dairy products, poultry, beef, eggs, fish, legumes, potatoes, and whole grains.

Health Effects

Asparagine is generally considered safe for consumption. However, there is some evidence that asparagine can promote the spread of breast cancer, although more research is needed in this area.

See Also

• Amino acid
• Protein biosynthesis
• Aspartic acid
• Ammonia
• Glycoprotein

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