L-Isoleucine

L-Isoleucine, CAS#73-32-5, is commonly used in parenteral and enteral nutrition. It is used in combination with the other branched chain amino acids to improve the nutritional status of patients with hepatic diseases. BCAAs serve as important fuel sources for skeletal muscle during periods of metabolic stress; BCAAs may promote protein synthesis, suppress protein catabolism and serve as substrates for gluconeogenesis.

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Product Description

About L-Isoleucine

Isoleucine (abbreviated as Ile or I) is an α-amino acid with the chemical formula HO2CCH(NH2)CH(CH3)CH2CH3. It is an essential amino acid, which means that humans cannot synthesize it, so it must be ingested. Its codons are AUU, AUC and AUA. With a hydrocarbon side chain, isoleucine is classified as a hydrophobic amino acid. Together with threonine, isoleucine is one of two common amino acids that have a chiral side chain. Four stereoisomers of isoleucine are possible, including two possible diastereomers of L-isoleucine. However, isoleucine present in nature exists in one enantiomeric form, (2S,3S)-2-amino-3-methylpentanoic acid. L-isoleucine is one of the branched chain amino acids (L-isoleucine, L-valine, and L-leucine) and is classified as an essential amino acid. This means the body cannot manufacture L-isoleucine; it must be acquired through diet or supplementation. The male adult’s daily requirement is 10 mg per kg of body weight. Food sources for isoleucine include almonds, cashews and soy protein.

References on L-Isoleucine

[1]. Dong X, Zhao Y, Zhao J, Wang X. Characterization of aspartate kinase and homoserine dehydrogenase from Corynebacterium glutamicum IWJ001 and systematic investigation of L-isoleucine biosynthesis. J Ind Microbiol Biotechnol. 2016 Mar 31.

[2]. Ma W, Wang J, Li Y, Hu X, Shi F, Wang X. Enhancing pentose phosphate pathway in Corynebacterium glutamicum to improve l-isoleucine production. Biotechnol Appl Biochem. 2015 Sep 3.

[3]. Arrieta-Cruz I, Su Y, Gutiérrez-Juárez R. Suppression of Endogenous Glucose Production by Isoleucine and Valine and Impact of Diet Composition. Nutrients. 2016 Feb 15;8(2). pii: E79.

[4]. Matheis K, Granvogl M, Schieberle P. Quantitation and Enantiomeric Ratios of Aroma Compounds Formed by an Ehrlich Degradation of l-Isoleucine in Fermented Foods. J Agric Food Chem. 2016 Jan 27;64(3):646-52.