Asidong amino

An mga asidong amino (Ingles: amino acid) iyo mga organikong kompuwesto na igwang amino (–NH₂) asin carboxyl (–COOH) na minagang grupo, kabali an gilid na kadenang (grupong R) ispesipiko sa kada asidong amino.^[1]^[2] An mga susing elemento kan sarong asidong amino iyo an karbon (C), hidroheno (H), oksiheno (H), asin nitroheno (N), alagad an ibang elemento iyo mahihiling sa gilid na kadena kan mga pirang asidong amino.

Harus 500 kan mga natural na asidong amino an bistado na kan 1983 (alagad 20 sana an yaon sa henetikong kodigo) sagkod pwedeng maklasipika sa nagkapirang mga paagi.^[3] Pwede sinda maklasipika segun sa panlaog na istraktural na minagang grupo na lokasyon bilang alpha- (α-), beta- (β-), gamma- (γ-) o delta- (δ-) na asidong amino; an ibang kategorya iyo relatibo sa polaridad, lebel nin pH, asin klase kan gilid na kadenang grupo (alipatiko, asikliko, aromatiko, na igwang hydroxyl o asupre, asin iba pa). Sa porma kan protina, an tada kan asidong amino an minaporma sa ikaduwang pinakadakulang komposisyon (tubig an pinakadakula) kan masel nin tawo asin iba pang tisyu.^[4] Lagpas sa saindang ganap bilang tada sa protina, an mga asidong amino iyo nagpapartisipar sa nagkapirang mga proseso arug kan transportasyong neurotransmitter asin biyosintesis.

Sa biyokimika, an mga asidong amino na igwang aminong grupo na nakatakod sa (alpha-) karbong atomo sunod sa carboxyl grupo iyo may partikular na importansya. Bistado sinda bilang 2-, alpha-, o α-asidong amino (harus henerikong pormula na H₂NCHRCOOH, kun sain an R iyo sarong organikong substituente na bisto bilang sarong "gilid na kadena");^[5] kun sain harus ginagamit an terminong "amino acid" para sa mga ini. Kabali sainda an 22 na protinohenikong ("naghahaman-protina") asidong amino,^[6]^[7]^[8] na iyo nagsasalak sa mga peptidong kadena ("polypeptides") ngarig makaporma nin manlainlain na protina.^[9] An mga ini iyo gabos L-stereoisomers ("walahang" mga isomero), alagad an pirang mga D-asidong amino ("toohan") iyo nagyayari sa mga bacterial envelopes, arug kan neuromodulator (D-serine), sagkod sa ibang mga antibiyotiko.^[10]

Panluwas na takod

Igwang relatibong medya para sa Amino acid duman sa Wikimedia Commons

Toltolan

↑ Nelson DL, Cox MM (2005). Principles of Biochemistry (4th ed.). New York: W. H. Freeman. ISBN 0-7167-4339-6.
↑ "amino acid". Cambridge Dictionaries Online. Cambridge University Press. 2015. Retrieved 3 July 2015.
↑ "New Naturally Occurring Amino Acids". Angewandte Chemie International Edition in English 22 (11): 816–828. November 1983. doi:10.1002/anie.198308161.
↑ Latham, Michael C. (1997). "Chapter 8. Body composition, the functions of food, metabolism and energy". Human nutrition in the developing world. Food and Nutrition Series – No. 29. Rome: Food and Agriculture Organization of the United Nations.
↑ Clark, Jim (August 2007). "An introduction to amino acids". chemguide. Retrieved 4 July 2015.
↑ Jakubke, Hans-Dieter; Sewald, Norbert (2008). "Amino acids". Peptides from A to Z: A Concise Encyclopedia. Germany: Wiley-VCH. p. 20. ISBN 9783527621170 – via Google Books.
↑ Pollegioni, Loredano; Servi, Stefano, eds. (2012). Unnatural Amino Acids: Methods and Protocols. Methods in Molecular Biology. 794. Humana Press. p. v. doi:10.1007/978-1-61779-331-8. ISBN 978-1-61779-331-8. OCLC 756512314.
↑ "Biosynthesis and Charging of Pyrrolysine, the 22nd Genetically Encoded Amino Acid". Angewandte Chemie International Edition 50 (41): 9540–9541. October 2011. doi:10.1002/anie.201103769. PMID 21796749.
↑ "Chapter 1: Proteins are the Body's Worker Molecules". The Structures of Life. National Institute of General Medical Sciences. 27 October 2011. Archived from the original on 7 June 2014. Retrieved 20 May 2008.
↑ Michal, Gerhard; Schomburg, Dietmar, eds. (2012). Biochemical Pathways: An Atlas of Biochemistry and Molecular Biology (2nd ed.). Oxford: Wiley-Blackwell. p. 5. ISBN 978-0-470-14684-2.

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[1] Nelson DL, Cox MM (2005). Principles of Biochemistry (4th ed.). New York: W. H. Freeman. ISBN 0-7167-4339-6.

[2] "amino acid". Cambridge Dictionaries Online. Cambridge University Press. 2015. Retrieved 3 July 2015.

[3] "New Naturally Occurring Amino Acids". Angewandte Chemie International Edition in English 22 (11): 816–828. November 1983. doi:10.1002/anie.198308161.

[4] Latham, Michael C. (1997). "Chapter 8. Body composition, the functions of food, metabolism and energy". Human nutrition in the developing world. Food and Nutrition Series – No. 29. Rome: Food and Agriculture Organization of the United Nations.

[5] Clark, Jim (August 2007). "An introduction to amino acids". chemguide. Retrieved 4 July 2015.

[6] Jakubke, Hans-Dieter; Sewald, Norbert (2008). "Amino acids". Peptides from A to Z: A Concise Encyclopedia. Germany: Wiley-VCH. p. 20. ISBN 9783527621170 – via Google Books.

[7] Pollegioni, Loredano; Servi, Stefano, eds. (2012). Unnatural Amino Acids: Methods and Protocols. Methods in Molecular Biology. 794. Humana Press. p. v. doi:10.1007/978-1-61779-331-8. ISBN 978-1-61779-331-8. OCLC 756512314.

[8] "Biosynthesis and Charging of Pyrrolysine, the 22nd Genetically Encoded Amino Acid". Angewandte Chemie International Edition 50 (41): 9540–9541. October 2011. doi:10.1002/anie.201103769. PMID 21796749.

[NIGMS-9] "Chapter 1: Proteins are the Body's Worker Molecules". The Structures of Life. National Institute of General Medical Sciences. 27 October 2011. Archived from the original on 7 June 2014. Retrieved 20 May 2008.

[10] Michal, Gerhard; Schomburg, Dietmar, eds. (2012). Biochemical Pathways: An Atlas of Biochemistry and Molecular Biology (2nd ed.). Oxford: Wiley-Blackwell. p. 5. ISBN 978-0-470-14684-2.

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