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Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review

Author

Listed:
  • Jan Velíšek

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Roman Kubec

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Karel Cejpek

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

Abstract

This review article gives a brief survey of the principal pathways that lead to the biosynthesis of the most important non-protein amino acids occurring in foods and feeds. These amino acids have been divided into the following groups: 3-amino acids and 4-amino acids, N-substituted amino acids, alicyclic amino acids, hydroxyamino acids, sulfur-containing amino acids, basic amino acids, and taurine.

Suggested Citation

  • Jan Velíšek & Roman Kubec & Karel Cejpek, 2006. "Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(3), pages 93-109.
    • Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:3:id:3304-cjfs
    DOI: 10.17221/3304-CJFS
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    References listed on IDEAS

    as
    1. Jan Velíšek & Roman Kubec & Karel Cejpek, 2006. "Biosynthesis of food constituents: Peptides - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(4), pages 149-155.
    2. S. Imai & N. Tsuge & M. Tomotake & Y. Nagatome & H. Sawada & T. Nagata & H. Kumagai, 2002. "An onion enzyme that makes the eyes water," Nature, Nature, vol. 419(6908), pages 685-685, October.
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    Citations

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    Cited by:

    1. Jan Velíšek & Karel Cejpek, 2007. "Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 1 - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(2), pages 49-64.
    2. Jan Velíšek & Karel Cejpek, 2007. "Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 2 - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(3), pages 101-118.
    3. J. Horníčková & J. Velíšek & J. Ovesná & H. Stavělíková, 2009. "Distribution of S-alk(en)yl-l-cysteine Sulfoxides in Garlic (Allium sativum L.)," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 232-235.

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