What Is Asparagine?
Asparagine is a type of amino acid, isolated from the juice of the asparagus plant. It was also the first amino acid to be discovered. It is an amino acid that constitutes human proteins and can be biosynthesized, so nutritionally speaking, it is classified as a nonessential amino acid. It is an optically active compound, and as a protein-constituent amino acid, all asparagines are in the L form.
Asparagine helps to remove ammonia, which is harmful to the body, from the body and protects the central nervous system. Asparagine, together with aspartic acid, works with the TCA circuit, which produces energy in the body, to promote energy metabolism. As a result, its effect is to improve endurance during exercise.
Characteristics and Physicochemical Properties of Asparagine
1. Name
English name: L-Asparagine
IUPAC name: (S)-2,4-diamino-4-oxobutanic acid
3-letter abbreviation: Asn
1-letter abbreviation: N
2. Molecular Formula: C4h8n2o3
3. Molecular Weight: 132.12
4. Structural Formula: As in Figure 1 5. Melting Point: 234°C
5. Melting Point: 234~235°C
6. Solvent Solubility: Easily Soluble in Water, Insoluble in Ethanol
7. Taste: Bitter
Biosynthesis of Asparagine
In vivo, asparagine is biosynthesized from aspartic acid by asparagine synthetase.
Safety and Uses of Asparagine
Asparagine is a type of amino acid that exists in the human body. Therefore, it is a relatively safe substance. Asparagine is sometimes used in the food additive category.
It may also be used as a pharmaceutical product to supplement amino acids for hypoproteinemic and hypo-nutritional conditions, as it acts on the TCA circuit to promote energy metabolism.
Examples of Foods High in Asparagine
It is abundant in dairy products, whey, meat, seafood, eggs, nuts, brown rice, raisins, shrimp, potatoes, asparagus, and sprouted legumes.