Leucine

see also: Etymology of Leucine

http://fr.wikipedia.org/wiki/Image:Leucine.png The leucine , amino-acid ramified (essential), nonpolar, homologous superior of valin, is most current of the 20 amino-acid. Its name in systematic nomenclature is 2-amino-4-méthylpentanoïque Acide. Its chemical composition is identical to that of the Isoleucine, but its atoms are arranged in a different way, which gives him different properties. From the point of view Nutrition nel, leucine is, at the human ones, an Amino-acid essence. One finds it in notable quantities in the corn germ (2170 Mg), the tuna (2170 Mg), the groundnuts (2050 Mg), the salmon (1770 Mg), the ox net (1700 Mg), the chick-peas (1460 Mg), soft white cheese (curdled 1230 Mg) and rice (complete 690 Mg). According to an article published by researchers of INRA in the Newspaper off Physiology of December 2005, the leucine addition in the food of the rats would allow a regulation of the " balance azotée". This one faded during ageing, involving an imbalance between degradation and manufacture of muscular proteins. It is the origin of the muscular loss of mass observed in the elderly. It remains however to be shown that the results recorded with rats are reproducible with the mankind before considering a leucine supplementation of the food of the elderly.

Leucine has for Codon S: UUA , UUG , CUA , CUG , CUC , CUU .

External bonds

http://www.chemie.fu-berlin.de/chemistry/bio/aminoacid/leucin_en.html

Random links: