What Is L-Valine?
L-valine is a natural, essential amino acid found in many foods. As a branched-chain amino acid (BCAA), along with leucine and isoleucine, it plays an important role in protein synthesis. It has an isopropyl group in its side chain and exists as an L-body in proteins.
Physicochemical Properties of L-Valine
1. Nomenclature:
English Name: L-Valine
IUPAC Name: (2S)-2-amino-3-methylbutanoic acid
3-Letter Abbreviation: Val
1-Letter Abbreviation: V
2. Molecular Formula:
C5H11NO2
3. Molecular Weight:
117.15
4. Melting Point:
315°C (decomposes)
5. Solubility:
Slightly soluble in water, insoluble in ethanol
6. Taste:
Bitter
Biosynthesis of L-Valine
L-valine is biosynthesized in plants from pyruvic acid through a multi-step enzymatic process involving aminotransferases.
Effects and Uses of L-Valine
1. As a Strength Training Supplement:
L-valine is used in strength training supplements to support muscle metabolism and provide energy during exercise.
2. In Cosmetics:
Used in cosmetics for its moisturizing effect on the skin.
3. Physiological Role:
Important for fatigue relief, growth promotion, regulating nitrogen levels, and improving ammonia metabolism.
4. Pharmaceutical Applications:
Used for amino acid supplementation in conditions like hypoproteinemia.
5. Other Physiological Activities:
Reported to aid in muscle repair, liver cirrhosis improvement, and anorexia treatment.
L-Valine-Related Diseases
1. Maple Syrup Urine Disease:
Caused by a genetic abnormality in metabolizing BCAAs, including L-valine.
2. Sickle Cell Disease:
Characterized by a mutation where glutamic acid in hemoglobin is replaced by L-valine, leading to sickle-shaped erythrocytes.
Foods High in L-Valine
Rich sources include liver, beef, chicken, peanuts, processed cheese, tuna, eggs, and milk.