Asparaginic acid

Asparaginic acid (also known as aspartic acid) is an amino acid that plays a crucial role in the metabolism of living organisms. It is non-essential in humans, meaning the body can synthesize it as needed.

Chemistry

Asparaginic acid is one of the 20 proteinogenic amino acids, i.e., amino acids that are incorporated biosynthetically into proteins during translation. The chemical formula for asparaginic acid is C4H7NO4. It is classified as an acidic amino acid, with a pKa of approximately 4.0.

Biosynthesis

In humans and other mammals, asparaginic acid is produced from oxaloacetate by transamination. Oxaloacetate is one of the intermediates in the citric acid cycle, and its conversion to asparaginic acid is catalyzed by the enzyme aspartate transaminase.

Function

Asparaginic acid is involved in many metabolic processes. It is a precursor in the synthesis of other amino acids, including methionine, threonine, isoleucine, and lysine. In the urea cycle, asparaginic acid combines with carbamoyl phosphate to form argininosuccinate, which is then cleaved to produce fumarate and arginine.

Dietary Sources

Asparaginic acid is found in a variety of foods, including animal sources such as poultry, beef, and fish, and plant sources such as legumes, nuts, and whole grains.

Health Effects

While asparaginic acid is generally considered safe, excessive intake can lead to aminoaciduria and canavan disease, a rare inherited disorder that causes progressive damage to nerve cells in the brain.

This amino acid related article is a stub. You can help WikiMD by expanding it.