Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review

Abstract

This review article gives a brief survey of the principal pathways that lead to the biosynthesis of the most important non-protein amino acids occurring in foods and feeds. These amino acids have been divided into the following groups: 3-amino acids and 4-amino acids, N-substituted amino acids, alicyclic amino acids, hydroxyamino acids, sulfur-containing amino acids, basic amino acids, and taurine.

Keywords

• biosynthesis
• 3-amino acids
• 4-amino acids
• n-substituted amino acids
• alicyclic amino acids
• hydroxyamino acids
• sulfur-containing amino acids
• basic amino acids
• taurine