Classification of Amino Acids

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Though 300 amino acids occur in nature, about 20 amino acids are found in proteins. All the amino acids are required by the body but some are known as significant nutritionally significant amino acids, as these cannot be synthesized in the body, and their scantness disturbs nitrogen equilibrium, growth, nutrition, maintenance, and life span. The others are termed as dispensable in the diet as there amino acids can be synthesized in the body, but they are more leading to the cell than the significant ones. There are 10 significant amino acids in humans.

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Arginine, Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, and Valine. Arginine and Histidine are carefully nutritionally semiessential, since they can be synthesized but not in quantities sufficient to permit general growth. Two other amino acids, Cysteine and Tyrosine may be formed form the significant amino acids Methionine and Phenylalanine, respectively.

Nitrogen

The others are Alanine, Asparagine, Aspartate, Glutamate, Glutamine, Glycine, Proline, and Serine. These are formed from amphibolic intermediates by short anabolic pathways, or from other dietary amino acids.

Nitrogen and Classification of Amino Acids

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Proteins form dissimilar sources vary considerably in the capability and quantity of their amino acid contents, and thus their food values differ. The construction blocks of proteins are amino acids. While proteins include substances in expanding to amino acids, their biologic properties are carefully largely by the kinds of amino acids, present, the order in which they are connected together, and thereby the spatial relationship of one amino acid to another.

First class proteins of high biological value include all significant amino acids and are capable of providing increase and maintenance. Practically all animal proteins, glutein of wheat, and glutelin of maize belong to this class. Second class proteins of low biological value are dissimilar in some of the significant amino acids and unsuitable for increase and maintenance. Commonly most of the vegetable origin proteins, and gelatin of animal origin fall in this category. A diet supplying 12% power from protein in adequate.

Certain amino acids, like Glycine and Glutamic acid, appear to be involved in the transmission of impulses in the nervous system.

The metabolism of amino acids rise to many compounds of biomedical importance: as decarboxylation of inevitable amino acids produces the corresponding amines like Histamine and Gama-aminobutyric acid (Gaba) having biologic functions.

The protein values in food items are calculated from the functions, content, and the factor used is 6.25 for all foodstuffs. The estimate of nitrogen in gm per 100 gm of edible portion of a foodstuff is given in col. 2 of table below. The col. 3 to 14 of the table additional indicate content of 12 amino acids in mg per gm of nitrogen. So to calculate:

Protein =N (col.2) x6.25 in gm per 100 gm of edible portion of foodstuff. Amino acid= N x 6.25xAmino Acid (any of col. 3-14) in mg in 100 gm of food. Know more about 20 amino acids.

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