phenylalanine

enUK

phenylalanine

(fĕn'əlăl`ənēn'), organic compound, one of the 22 α-amino acidsamino acid
, any one of a class of simple organic compounds containing carbon, hydrogen, oxygen, nitrogen, and in certain cases sulfur. These compounds are the building blocks of proteins.
..... Click the link for more information. commonly found in animal proteins. Only the l-stereoisomer appears in mammalian protein. It is one of several essential amino acids needed in the diet; human beings cannot synthesize it from simpler metabolites. Young adults need about 31 mg of this amino acid per day per kg (14 mg per lb) of body weight. Phenylalanine can be degraded into simpler compounds by the enzymes of the body and is readily converted to the amino acid tyrosinetyrosine
, organic compound, one of the 20 amino acids commonly found in animal proteins. Only the l-stereoisomer appears in mammalian protein.
..... Click the link for more information. . Phenylketonuriaphenylketonuria
(PKU), inherited metabolic disorder caused by a deficiency in a specific enzyme (phenylalanine hydroxylase). The absence of this enzyme, a recessive trait, prevents the body from making use of phenylalanine, one of the amino acids in most protein-rich foods, and
..... Click the link for more information. (PKU), an inherited disease that, if left untreated, results in retarded mental development in children, has been shown to be associated with the lack of activity of the enzyme that converts phenylalanine to tyrosine. This results in the buildup of phenylalanine in the blood, an event leading to several pathological consequences. The incidence of this disease, about one in every 10,000 births, is high enough to have prompted several states to institute regular screening procedures for the detection of the disease in newborns. If diagnosed early the disease can be controlled to a great extent by administering a diet very low in phenylalanine. Phenylalanine contributes to the structure of proteins into which it has been incorporated by the tendency of its side chain to participate in hydrophobic interactions (see isoleucineisoleucine
, organic compound, one of the 20 amino acids commonly found in animal proteins. Only the l-stereoisomer appears in mammalian protein.
..... Click the link for more information. ). This amino acid was first isolated from a natural source (lupine sprouts) in 1879; it was first chemically synthesized in 1882.

Phenylalanine

(also alpha-amino-beta-phenylpropionic acid), C₆H₅CH₂CH(NH₂)COOH, an aromatic amino acid. Phenylalanine exists in dextrorotatory (D), levorotatory (L), and racemic (DL) forms. In its L form, the amino acid is present (3–8 percent) in all natural proteins except protamines, and it occurs in the free state in animals, plants, and microorganisms. L-phenylalanine is an essential amino acid, the daily requirement of which is 4.3 mg/kg for adult males, 3.1 mg/kg for adult females, and 90 mg/kg for children. It is continuously formed in the body from the breakdown of proteins derived from food and tissue proteins. The need for phenylalanine increases in the absence of the amino acid tyrosine in food; tyrosine is normally formed in the liver by the hydroxylation of phenylalanine with the participation of the enzyme phenylalanine hydroxylase. The disruption of this process through a genetically caused defect leads to the accumulation of phenylalanine in the body cells and fluids. Disruption of the normal pathway for the conversion of phenylalanine produces secondary biochemical reactions (Figure 1) that lead to the formation of phenylpyruvic, phenyllactic, and phenylacetic acids in the body and to the development of a disease known as phenylketonuria.

Figure 1. Pathways for the metabolism of phenylalanine in humans

In normal metabolism, phenylalanine is converted through tyrosine to dihydroxyphenylalanine, melanins, norepinephrine, and adrenaline; to a slight extent, it undergoes transamination. The direct precursor in the biosynthesis of phenylalanine in plants and microorganisms is phenylpyruvic acid, the aromatic ring of which is synthesized in a complex sequence of enzyme-catalyzed reactions from phosphophenylpyruvic acid and D-erythrose-4-phosphate by way of shikimic acid. In the breakdown of L-phenylalanine in the body, eight of the nine carbon atoms are introduced into the tricarboxylic acid cycle in the form of acetyl coenzyme A and fumarate; one carbon atom is converted into CO₂. In the decomposition of proteins, especially in the intestines of animals and humans, phenylalanine is converted into the biogenic amine phenethylamine.

REFERENCES

Meister, A. Biokhimiia aminokislot. Moscow, 1961. (Translated from English.)
Harris, H. Osnovy biokhimicheskoi genetiki cheloveka. Moscow, 1973. (Translated from English.)

E. N. SAFONOVA

phenylalanine

[¦fen·əl′al·ə‚nēn] (biochemistry) C₉H₁₁O₂N An essential amino acid, obtained in the levo form by hydrolysis of proteins (as lactalbumin); converted to tyrosine in the normal body. Also known as α-aminohydrocinnamic acid; α-amino-β-phenylpropionic acid; β-phenylalanine.

phenylalanine

enUK

phenylalanine

[fen″il-al´ah-nīn] a naturally occurring amino acid, one of the essential amino acids, necessary for optimal growth in infants and for nitrogen equilibrium in adults.

phen·yl·al·a·nine (Phe, F),

(fen'il-al'ă-nēn), 2-Amino-3-phenylpropionic acid; the l-isomer is one of the common amino acids in proteins; a nutritionally essential amino acid.

phenylalanine

(fĕn′əl-ăl′ə-nēn′, fē′nəl-)n. An essential amino acid, C₉H₁₁NO₂, that occurs as a constituent of many proteins and is converted to tyrosine in the body.

phenylalanine

Alternative pharmacology
A 50:50 mixture of dextro- and levo-forms of the amino acid phenylalanine, which is present in meats and cheeses. Phenylalanine is claimed to reverse ageing by boosting the internal supply of norepinephrine, and is allegedly useful for fatigue, depression, pain and other age-related phenomena. There is no peer-reviewed scientific evidence to support its alleged effects and benefits.

phen·yl·al·a·nine

(fen'il-al'ă-nēn) One of the common amino acids in proteins; a nutritionally essential amino acid.

phenylalanine

One of the 20 AMINO ACIDS from which proteins are constructed. Phenylalanine is an essential amino acid and cannot be synthesized in the body; it must be provided in the diet.

Fig. 251 Phenylananine . Molecular structure.

phenylalanine (F, Phe)

one of 20 AMINO ACIDS common in proteins, which has a NONPOLAR'R’ structure and is relatively insoluble in water.

The ISOELECTRIC POINT of phenylalanine is 5.5.see PHENYLKETONURIA.

Phenylalanine

An essential amino acid that must be obtained from food since the human body cannot manufacture it.Mentioned in: Phenylketonuria

phen·yl·al·a·nine

(F) (fen'il-al'ă-nēn) One of the common amino acids in proteins; a nutritionally essential amino acid.

phenylalanine

phen·yl·al·a·nine

phenylalanine

phenylalanin

phen•yl•al•a•nine

phen·yl·al·a·nine

phenylalanine

phenylalanine

Phenylalanine

REFERENCES

phenylalanine

phenylalanine

phenylalanine

phen·yl·al·a·nine (Phe, F),

phenylalanine

phenylalanine

phen·yl·al·a·nine

phenylalanine

phenylalanine (F, Phe)

Phenylalanine

phen·yl·al·a·nine

phenylalanine

Words related to phenylalanine

noun an essential amino acid found in proteins and needed for growth of children and for protein metabolism in children and adults

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