ingredient information
Alanine (abbreviated as Ala or A)[2] is an a-amino acid with the chemical formula CH3CH(NH2)COOH. The L-isomer is one of the 20 amino acids encoded by the genetic code. Its codons are GCU, GCC, GCA, and GCG. It is classified as a nonpolar amino acid. L-Alanine is second only to leucine in rate of occurrence, accounting for 7.8% of the primary structure in a sample of 1,150 proteins.[3] D-Alanine occurs in bacterial cell walls and in some peptide antibiotics. Contents [hide] 1 Structure 2 Sources 2.1 Dietary sources 2.2 Biosynthesis 2.3 Chemical synthesis 3 Physiological function 3.1 Glucose–alanine cycle 3.2 Link to hypertension 3.3 Link to Diabetes 4 Chemical properties 4.1 Free radical stability 5 See also 6 References [edit] StructureThe a-carbon atom of alanine is bound with a methyl group (-CH3), making it one of the simplest a-amino acids with respect to molecular structure and also resulting in alanine's being classified as an aliphatic amino acid. The methyl group of alanine is non-reactive and is thus almost never directly involved in protein function. [edit] Sources[edit] Dietary sourcesAlanine is a nonessential amino acid, meaning it can be manufactured by the human body, and does not need to be obtained directly through the diet. Alanine is found in a wide variety of foods, but is particularly concentrated in meats. Good sources of alanine include Animal