Atomic Structure of Leucine
Also known as methylpentanoic acid and often abbreviated as "Leu" or simply "L," leucine is an essential amino acid, one of the unique chemical compounds that forms long chains that form different types of proteins. Besides being one of the amino acids humans must ingest to replenish, leucine is also one of the largest amino acids. It is most often synthesized in plants instead of animals, usually by recombining different particles of the ubiquitous substance pyruvic acid.
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Definition
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Leucine is an essential amino acid, a chemical compound necessary for organisms like humans to function. It is called an essential compound because our bodies cannot naturally produce, or synthesize, leucine. We need to absorb leucine from some external source, usually proteins in the form of meat.
Biological Uses
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As an amino acid, leucine forms necessary components of proteins. Proteins are vital macromolecules that organisms must use to survive--most often they usd proteins to repair cell damage or build completely new cells. There are several different kinds of amino acids, and they are linked together in long chains that form into different types of proteins. Leucine is one of the most common types of amino acids found in proteins.
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Chemical Composition
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Like other amino acids, leucine is made from a basic amino group and an acidic carboxyl group. Its chemical formula is described as HO2CCH(NH2)CH2CH(CH3)2, with six carbon atoms, 13 hydrogen atoms and two nitrogen atoms. In shape it resembles an L, with a side chain of four protonated carbon atoms arranged in a Y-shape.
Properties
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In addition to being one of the largest aliphatic amino acids, leucine is also very hydrophobic, meaning that it naturally repels water and cannot enter into many chemical reactions involving water. This usually means that leucine is contained with particular parts of the protein, usually the hydrophobic core, well away from water.
Substitutions
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In proteins, various amino acids can substitute for other amino acids in the chains, allowing proteins to be created from substitute compounds. The most common substitute for leucine is the isometric isoleucine, followed by methionine and then valine, but this is relatively rare, since leucine is a unique amino acid, and only isoleucine comes close to imitating it (the two are nearly identical).
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References
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Comments
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Very supportive and helpful.
