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isoleucine (Ile I)


Term: isoleucine
Literally meaning: “isomer of leucine”
Origin: Anc Greek
ίσος/isos(=equal) combining form ισο-/iso- eg isomer, isopod
+λευκός/leukos(=white)
Coined/History
The term was coined in 1904 by German F Ehrlich who observed that in sugar there was an amino acid very similar but not identical with leucine.  Isoleucine’s constitution established 3 years later with  consequent synthesis via the Strecker reaction.  
Source: Ehrlich,  F.,  Ber.  them.  Ges.,  37,  1809  (1904)   
Definition
Isoleucine is an essential amino acid that with valine and leucine is part of the three “branched chain amino acids” .  Isoleucine helps to muscle recovery blood-clot formation and the regulation of blood sugar levels. Nutritional sources includes eggs, soy protein turkey, chicken cheese and fish 

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