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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