L-イソロイシン 化学特性,用途語,生産方法
外観
白色～ほとんど白色粉末～結晶
定義
本品は、次の化学式で表されるアミノ酸である。
解説
L-イソロイシン，2-amino-3-methylvaleric acid．C6H13NO2(131.18)．略称IleまたはI．種々のタンパク質，ペプチドに構成アミノ酸として含まれている．必須アミノ酸の一つ．大豆ミール，甜(てん)菜糖廃液，カゼインなどの加水分解液より等電点沈殿法，アゾベンゼン-p-スルホン酸塩法で分離する．発酵法によっても生産される．"不斉炭素原子を2個含むので，二つのラセミ体が存在する．L-イソロイシンの熱分解によって得られる光学活性アミルアミンは，発酵アミルアルコールから導かれるものと同じであるから，これらのβ位の立体配置は等しいことがわかる．D,L-イソロイシンは2-ブロモ-3-メチル吉草酸から種々の方法により合成できる．L-イソロシンは，斜方晶りん片状結晶で苦味をもつ．融点284 ℃．[α]D20"＋11.29°(水)．pK1 2.36，pK2 9.68．pI6.02．水に難溶，熱エタノールに微溶，他の有機溶媒に不溶．[CAS 73-32-5]
森北出版「化学辞典（第2版）
無機性値/有機性値
220/110
副作用
適切な量のイソロイシンを摂取することは健康に良い影響を与えますが過剰に摂取することによる副作用の可能性もありますイソロイシンを過剰に摂取するとアミノ酸のバランスが崩れ消化不良下痢嘔吐などの消化器系の問題を引き起こすことがありますしかしこれらの副作用は極めて過剰な摂取によるものであり通常の食事からはほとんど起こり得ません
化粧品の成分用途
ヘアコンディショニング剤、皮膚コンディショニング剤
効能
イソロイシン補充薬
摂取推奨量
イソロイシンの推奨摂取量は年齢性別体重健康状態運動量によって異なります一般的に成人に推奨される摂取量は1日あたり約19mgkg体重とされていますしかしアスリートや重度の運動をする人々はこれよりも多くの量を必要とする場合があります適切な量のイソロイシンを確実に摂取するためにはバランスの取れた食事が重要です
化学的特性
イソロイシンは必須アミノ酸の一つでありその化学式はC6H13NO2です人間の体内では合成することができないため食事から摂取する必要があります肉魚豆類ナッツ種子などのタンパク質が豊富な食品に多く含まれていますイソロイシンは筋肉組織の修復や成長エネルギー源としての役割を果たすことからアスリートや運動をする人々に特に重要とされています
説明
Crystalline leaflets or a white, crystalline powder having a bitter
taste. It is soluble in 25 parts of water, slightly soluble in hot
alcohol, and soluble in diluted mineral acids and in alkaline solutions. It sublimes at between 168°C and 170°C, and melts with
decomposition at about 284°C. The pH of a 1 in 100 solution is
between 5.5 and 7.0.
Absolute: The absolute is prepared by alcoholic extraction of the
concrete in approximately 55 to 60% yields. The absolute consists
of a semisolid, olive-green mass with a characteristic ambergris
odor.
Resinoid and Resin Absolute: The resinoid consists of the hydro carbon extract of the crude resin. The resin absolute consists of
the alcoholic extract of the crude labdanum resin. Since this prod uct is a semisolid, nonpourable mass, a high-boiling, odorless
solvent may be added prior to evaporation of the alcohol to prepare
a pourable liquid.
化学的特性
White crystalline powder
使用
L-Isoleucine, also known as Isoleucine, is an amino acid that is an isomer of leucine. It is important in hemoglobin synthesis and regulation of blood sugar and energy levels.
L-Isoleucine is one of the essential amino acids that cannot be made by the body and is known for its ability to help endurance and assist in the repair and rebuilding of muscle. This amino acid is important to body builders as it helps boost energy and helps the body recover from training.
L-Isoleucine is also classified as a branched-chain amino acid (BCAA). There are three branched-chain amino acids in the body, with the others being L-Valine, and L-Leucine, and all of them help promote muscle recovery after exercise. Isoleucine is actually broken down for energy within the muscle tissue.
定義
ChEBI: The L-enantiomer of isoleucine.
調製方法
An advantageous fermentation method for production of L-isoleucine is the use of chemically synthesized substrates that only require a few steps to be converted to L-isoleucine. Among these the natural precursors 2-ketobutyrate or D,L-2-hydroxybutyrate have been used for the production with Corynebacterium glutamicum. A leucine requiring mutant of Corynebacterium glutamicum, with increased D-lactate utilization and consuming D,L-2-hydroxybutyrate, accumulates 13.4 g/L L-isoleucine. However, exploitation of this process is hampered by formation of byproducts. Sugar based L-isoleucine processes have been developed with strains of Corynebacterium glutamicum Serratia marcescens, and Escherichia coli. The mutant Escherichia coli H- 8285, being resistant to thiaisoleucine, arginine hydroxamate, and D,L-ethionine accumulates 26 g/L L-isoleucine in 45 h in a fed-batch process. Introduction of resistance to 6-dimethylaminopurine in strain H-8285 resulted in a mutant Escherichia coli H-8461 that increased L-isoleucine accumulation to 30.2 g/L. The biosynthesis of L-isoleucine has been investigated in detail on the level of involved genes, thus recombinant strains are being constructed with high productivity and selectivity. An appropriate balance of homoserine dehydrogenase and threonine dehydratase activities in the construct Corynebacterium glutamicum DR17/pECM3::ilvA (V323A) with feedback-resistant aspartate kinase create a specific productivity of 0.052 g L-isoleucine per gram dry biomass per hour. The recombinant strain Escherichia coli AJ13100 produces L-isoleucine from glucose with high selectivity in 30% yield.
副作用
L-Isoleucine is generally considered a safe ingredient. The side effects may: Intake of Isoleucine can lead to nausea. Large doses can result in a stomach upset and indigestion.
概要
必須アミノ酸の一種
純化方法
Crystallise L-isoleucine from H2O by addition of 4 volumes of EtOH or from aqueous MeOH. It sublimes at 170-181o/0.3mm with 99.7% recovery, unracemised [Gross & Gradsky J Am Chem Soc 77 1678 1955]. [Greenstein & Winitz The Chemistry of the Amino Acids J. Wiley, Vol 1 p 183-191, Vol 3 pp 2043-2073 1961, Huffman & Ingersoll J Am Chem Soc 73 3366 1951, Beilstein 4 IV 2775.]
L-イソロイシン 上流と下流の製品情報
原材料
準備製品