Biosynthesis of food constituents: Amino acids: 1. The glutamic acid and aspartic acid groups - a review

Abstract

This review article gives a survey of principal pathways that lead to the biosynthesis of the proteinogenic amino acids of the glutamic acid group (glutamic acid, glutamine, proline, arginine) and aspartic acid group (aspartic acid, asparagine, threonine, methionine, lysine, isoleucine) starting with oxaloacetic acid from the citric acid cycle. There is an extensive use of reaction schemes, sequences, and mechanisms with the enzymes involved and detailed explanations using sound chemical principles and mechanisms.

Keywords

• biosynthesis
• amino acids
• glutamic acid
• glutamine
• proline
• arginine
• aspartic acid
• asparagine
• threonine
• methionine
• lysine
• isoleucine