phenylalanine


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Related to phenylalanine: Phenylalanine hydroxylase

phenylalanine

 [fen″il-al´ah-nīn]
a naturally occurring amino acid, one of the essential amino acids, necessary for optimal growth in infants and for nitrogen equilibrium in adults.

phen·yl·al·a·nine (Phe, F),

(fen'il-al'ă-nēn),
2-Amino-3-phenylpropionic acid; the l-isomer is one of the common amino acids in proteins; a nutritionally essential amino acid.

phenylalanine

/phen·yl·al·a·nine/ (Phe) (F) (-al´ah-nēn) an aromatic essential amino acid necessary for optimal growth in infants and for nitrogen equilibrium in human adults.

phenylalanine

(fĕn′əl-ăl′ə-nēn′, fē′nəl-)
n.
An essential amino acid, C9H11NO2, that occurs as a constituent of many proteins and is converted to tyrosine in the body.

phenylalanine (Phe)

[fen′ilal′ənēn]
an essential amino acid necessary for the normal growth and development of infants and children and for normal protein metabolism throughout life. The normal value of this amino acid in serum is less than 3 mg/dL in adults and 1.2 to 3.5 mg/dL in newborns. It is abundant in milk, eggs, and other common foods. See also amino acid, phenylketonuria, protein.
enlarge picture
Chemical structure of phenylalanine

phenylalanine

Alternative pharmacology
A 50:50 mixture of dextro- and levo-forms of the amino acid phenylalanine, which is present in meats and cheeses. Phenylalanine is claimed to reverse ageing by boosting the internal supply of norepinephrine, and is allegedly useful for fatigue, depression, pain and other age-related phenomena. There is no peer-reviewed scientific evidence to support its alleged effects and benefits.

phen·yl·al·a·nine

(fen'il-al'ă-nēn)
One of the common amino acids in proteins; a nutritionally essential amino acid.

phenylalanine

One of the 20 AMINO ACIDS from which proteins are constructed. Phenylalanine is an essential amino acid and cannot be synthesized in the body; it must be provided in the diet.
Phenylananineclick for a larger image
Fig. 251 Phenylananine . Molecular structure.

phenylalanine (F, Phe)

one of 20 AMINO ACIDS common in proteins, which has a NONPOLAR'R’ structure and is relatively insoluble in water.

The ISOELECTRIC POINT of phenylalanine is 5.5.see PHENYLKETONURIA.

Phenylalanine

An essential amino acid that must be obtained from food since the human body cannot manufacture it.
Mentioned in: Phenylketonuria

phen·yl·al·a·nine

(F) (fen'il-al'ă-nēn)
One of the common amino acids in proteins; a nutritionally essential amino acid.

phenylalanine (fen´ilal´ənēn),

n one of the essential amino acids. See also amino acid.

phenylalanine

a naturally occurring amino acid essential for optimal growth in young animals and for nitrogen equilibrium in adults.

phenylalanine deaminase test
a biochemical test used for the identification of enterobacteria, based on the formation of phenylpyruvic acid.
References in periodicals archive ?
Phenylalanine is an amino acid produced in the gut when protein is digested and has previously been shown to affect the release of gut hormones that reduce appetite in rodents.
In addition, the PAH enzyme is responsible for the catabolism of much of the phenylalanine received through diet, the product of which is tyrosine (5).
The treatment is a low-protein diet supplemented with artificial protein which contains no phenylalanine.
4), which indicates that the drop in the amount of the main phenylalanine products is correlated with reduced PAL activity during floral organ development of honeysuckle.
With the maximum processing mode, in the protein of wheat, largest changes are observed in (except leucine + isoleucine) proline, serine, and phenylalanine and the lowest in tyrosine and methionine.
It is to be recalled that the dose in rats should be increased up to five times, as rats metabolize phenylalanine five times faster compared with humans [9]
Screening was performed in three steps; first, Phenylalanine (Phe) levels were determined using the Guthrie test that is an enzymatic colorimetric method (PKU kit-Misagh Talashgaran, Iran).
Phenylalanine is an |amino acid, which is found in high-protein foods such as meat, fish, eggs and cheese.
But very few researchers have employed MIMs for the chiral separation of Phenylalanine.
Phenylketonuria is caused by a mutation in a gene that helps create the enzyme needed to break down phenylalanine.
People with phenylketonuria, where the body cannot break down the essential amino acid phenylalanine, tend to smell musty.
Comment: As an essential cofactor for enzymes involved in the production of monoamine neurotransmitters and the metabolism of phenylalanine, BH4 may play an important role in neuropsychiatric function.

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