Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids – a review
J. Velíšek, R. Kubec, K. Cejpekhttps://doi.org/10.17221/3304-CJFSCitation:Velíšek J., Kubec R., Cejpek K. (2006): Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids – a review. Czech J. Food Sci., 24: 93-109.
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.Keywords:
biosynthesis; 3-amino acids; 4-amino acids; N-substituted amino acids; alicyclic amino acids; hydroxyamino acids; sulfur-containing amino acids; basic amino acids; taurine