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Amino acids play central roles both as building blocks of proteins and as intermediates in metabolism. The various amino acids that are found within proteins convey a vast array of chemical versatility. The precise amino acid content, and the sequence of those amino acids, of a specific protein, is determined by the sequence of the bases in the gene that encodes that protein.
The chemical properties of the amino acids of proteins determine the biological activity of the protein. Proteins not only catalyze all (or most) of the reactions in living cells, they control virtually all cellular process. In addition, proteins contain within their amino acid sequences the necessary information to determine how that protein will fold into a three dimensional structure, and the stability of the resulting structure.
If the pancreas is not supplied with amino acids for digestive enzyme production, dietary protein will not be broken down sufficiently to be used by the body for systemic protein production. If even just one "essential" amino acid is missing from the diet, the body may not produce all proteins necessary for repairing and building healthy cells.
When a balanced blend of essential amino acids enters the body and moves through the stomach, immediate production of systemic protein and systemic enzymes are produced which allow the body to remove toxins, prevent the break down of fiber and heal cells.
The field of protein folding and stability has been a critically important area of research for years, and remains today one of the great unsolved mysteries. It is, however, being actively investigated, and progress is being made every day. As we learn about amino acids, it is important to keep in mind that one of the more important reasons to understand amino acid structure and properties is to be able to understand protein structure and properties.
We will see that the vastly complex characteristics of even a small, relatively simple, protein are a composite of the properties of the amino acids which comprise the protein. Humans can produce 10 of the known amino acids. The others must be supplied in the food. Failure to obtain enough of even 1 of the 10 essential amino acids, those that we cannot make, results in degradation of the body's proteins (muscle and organs wasting away) to obtain the one amino acid that is needed.
Unlike fat and glycogen (muscle energy), the human body does not store excess amino acids for later use-the amino acids must be in the food every day. The 10 amino acids that we can produce are alanine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline, serine and tyrosine. Tyrosine is produced from phenylalanine, so if the diet is deficient in phenylalanine, tyrosine will be required as well otherwise you will become depleted of that as well.
The essential amino acids are arginine (required more so for the young, but not as much, although still essential, for adults), histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. These amino acids are required in the diet. Plants, of course, must be able to make all the amino acids. Humans, on the other hand, do not have all the enzymes required for the biosynthesis of all of the amino acids.
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* The information presented is intended to be used for educational purposes only. The statements made have not been evaluated by the Food and Drug Administration (U.S.). This product is not intended to diagnose, treat, cure or prevent any condition or disease. Please consult with your own physician or health care practitioner regarding any suggestions and recommendations made.
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