L-Asparagine
- Iupac Name：(2S)-2,4-diamino-4-oxobutanoic acid
- CAS No.: 70-47-3
- Molecular Weight：132.12
- Modify Date.: 2022-11-11 00:38
- Introduction: Asparagine (abbreviated as Asn or N) is one of the 20 most common natural amino acids on Earth. It has carboxamide as the sidechain's functional group. It is not an essential amino acid. Its codons are AAU and AAC. A reaction between asparagine and reducing sugars or reactive carbonyls produces acrylamide ( acrylic amide ) in food when heated to sufficient temperature. These products occur in baked goods such as French fries, potato chips, and toasted bread.
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1. Names and Identifiers
- 1.1 Name
- L-Asparagine
- 1.2 Synonyms
(±)-2-Aminosuccinic acid 4-amide (L-Asparagin)alfa-Aminosuccinamicacid 2-amino-3-carbamoylpropanoic acid 2-Aminosuccinamic acid 4-04-00-03005 a-Aminosuccinamic acid Agedoite Altheine ASN Asn Asparagine ASPARAGINE asparagine acid Asparagine, DL- ASPARAGINE,DL Asparamide Aspartic Acid b-Amide Crystal VI DL-Asn DL-ASPARAGINE DL-Asparagine hydrate DL-Asparagine monohydrate DL-Asparagine.H2O DL-Asparaning H2O DL-Aspartamine DL-Aspartic acid 4-amide EINECS 200-735-9 H-ASN-OH h-dl-asn.h H-DL-Asn-OH H-DL-Asn-OH Monohydrate L-(+)-ASPARAGINE L-2-AMINOSUCCINAMIC ACID L-Asn L-Asn-OH L-ASPARTIC ACID 4-AMIDE L-Aspartic monohydrate MFCD00064401
- 1.3 CAS No.
- 70-47-3
- 1.4 CID
- 6267
- 1.5 EINECS(EC#)
- 200-735-9
- 1.6 Molecular Formula
- C4H8N2O3 (isomer)
- 1.7 Inchi
- InChI=1S/C4H8N2O3/c5-2(4(8)9)1-3(6)7/h2H,1,5H2,(H2,6,7)(H,8,9)/t2-/m0/s1
- 1.8 InChkey
- DCXYFEDJOCDNAF-REOHCLBHSA-N
- 1.9 Canonical Smiles
- C(C(C(=O)O)N)C(=O)N
- 1.10 Isomers Smiles
- C([C@@H](C(=O)O)N)C(=O)N
2. Properties
- 2.1 Density
- 1,543g/cm
- 2.1 Melting point
- 235 °C (dec.)(lit.)
- 2.1 Boiling point
- 244.01°C (rough estimate)
- 2.1 Refractive index
- 1.4880 (estimate)
- 2.1 Flash Point
- 147.7°C
- 2.1 Precise Quality
- 132.05300
- 2.1 PSA
- 106.41000
- 2.1 logP
- -0.32570
- 2.1 Solubility
- 20 g/L (20 oC)
- 2.2 Λmax
- 250nm
- 2.3 Appearance
- solid
- 2.4 Storage
- Hygroscopic. Ambient temperatures.
- 2.5 Chemical Properties
- White crystalline powder or rhombichemihedral crystals; sltly sweet taste.Sol in water; insol in alc, ether.
- 2.6 Color/Form
- White
- 2.7 Decomposition
- When heated to decomposition it emits toxic fumes of /nitrogen oxides/.
- 2.8 Odor
- sltly sweet taste
- 2.9 Physical
- Solid
- 2.10 pKa
- 2.17(at 20℃)
- 2.11 Water Solubility
- 20 g/L (20 oC)
- 2.12 Stability
- Stable, but may be moisture-sensitive. Incompatible with strong oxidizing agents.
- 2.13 StorageTemp
- Keep in dark place,Inert atmosphere,Room temperature
3. Use and Manufacturing
- 3.1 Definition
- ChEBI: An optically active form of asparagine having L-configuration.
- 3.2 History
- Asparagine [symbol Asn or N][1] is a key α-amino acid that is used in the biosynthesis of proteins. It contains a α-amino group and a α-carboxylic acid group as well as a side chain carboxamide. It is classified as a polar [at physiological pH], aliphatic amino acid. It is non-essential in humans, and can undergo de novo synthesis inside the human body. From the aspect of genetic code during protein synthesis, it is encoded by the codons AAU and AAC[2].The discovery of L-Asn dates back over 200 years with its identification from natural sources by Delaville[3] and first isolation by French chemists Vauquelin and Robiquet[4] from spears of Asparagus sativus. Not only was Asn the first amino acid identified, it was one of the first examples of the preparation of a Damino acid by Piutti[5]. Piutti was also credited with the determination of the chemical structure of Asn, and the first observation of enantioselectivity of a biological receptor, for his discovery of a difference in taste between Dand L-Asn. It was rapidly discovered that Asn is present in all higher plants, and Schulze and Winterstein[6] were the first to show that, although present in small quantities in green plants, it accumulates under carbohydrate deficiency or starvation in general. Asn was also reported to be formed as a temporary N reserve during aberrations in normal protein metabolism, when excess ammonium is formed[7]. Furthermore, the role of Asn as a translocated nitrogenous substance in a form suitable for subsequent re-synthesis from one organ of a plant to another was demonstrated by Chibnall[8]. Murneek[9] summarized the findings of several researchers at the time and reported that under carbohydrate depleted conditions excess protein unused by the plant is hydrolyzed by means of proteolytic enzymes and hence amino acids are formed including Asn.
- 3.3 Methods of Manufacturing
- Produced by direct fermentation of carbohydrates
- 3.4 Purification Methods
- Likely impurities are aspartic acid and tyrosine. Crystallise it from H2O or aqueous EtOH. It slowly effloresces in dry air. [Greenstein & Winitz The Chemistry of the Amino Acids J. Wiley, Vol 3 p 1856 1961, Beilstein 4 IV 3005.]
- 3.5 Usage
- Biochemical research, preparation of culture media, medicine.
4. Safety and Handling
- 4.1 Hazard Codes
- Xn
- 4.1 Risk Statements
- 20/21/22-36/37/38
- 4.1 Safety Statements
- 24/25-36-26
- 4.1 Exposure Standards and Regulations
- L-Asparagine is a food additive permitted for direct addition to food for human consumption, as long as 1) the quantity of the substance added to food does not exceed the amount reasonably required to accomplish its intended physical, nutritive, or other technical effect in food, and 2) any substance intended for use in or on food is of appropriate food grade and is prepared and handled as a food ingredient.
- 4.2 Octanol/Water Partition Coefficient
- log Kow = -3.82
- 4.3 Hazard Class
- IRRITANT
- 4.3 DisposalMethods
- SRP: The most favorable course of action is to use an alternative chemical product with less inherent propensity for occupational exposure or environmental contamination. Recycle any unused portion of the material for its approved use or return it to the manufacturer or supplier. Ultimate disposal of the chemical must consider: the material's impact on air quality; potential migration in soil or water; effects on animal, aquatic, and plant life; and conformance with environmental and public health regulations.
- 4.4 RIDADR
- UN 2811 6.1 / PGIII
- 4.4 Safety Profile
- When heated todecomposition emits toxic fumes of Nox
- 4.5 WGK Germany
- 3
- 4.5 Safety
-
When heated to decomposition emits toxic fumes of NOx.
Hazard Codes:?Xn
Risk Statements: 20/21/22-36/37/38?
R20/21/22:Harmful by inhalation, in contact with skin and if swallowed.?
R36/37/38:Irritating to eyes, respiratory system and skin.
Safety Statements: 24/25-36-26?
S24/25:Avoid contact with skin and eyes.?
S26: In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.?
S36:Wear suitable protective clothing.
WGK Germany: 3
F: 3-10
HazardClass: IRRITANT
- 4.6 Sensitive
- Hygroscopic
- 4.7 Specification
-
? L-Asparagine (CAS NO.70-47-3), its Synonyms are Asparagine ; (-)-Asparagine ; (S)-2,4-Diamino-4-oxobutanoic acid ; (S)-Asparagine ; 2,4-Diamino-4-oxobutanoic acid, (S)- ; 2-Aminosuccinamic acid, L- ; Agedoite ; Altheine ; Asparagine acid ; Asparamide ; Aspartamic acid ; Aspartic acid beta-amide ; Butanoic acid, 2,4-diamino-4-oxo-, (S)- ; Crystal VI ; H-Asn-OH .
5. MSDS
2.Hazard identification
2.1 Classification of the substance or mixture
Not classified.
2.2 GHS label elements, including precautionary statements
| Pictogram(s) | No symbol. |
| Signal word | No signal word. |
| Hazard statement(s) | none |
| Precautionary statement(s) | |
| Prevention | none |
| Response | none |
| Storage | none |
| Disposal | none |
2.3 Other hazards which do not result in classification
none
6. Synthesis Route
70-47-3Total: 16 Synthesis Route
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Literatures:
Chemische Berichte, , vol. 29, p. 2070 Gazzetta Chimica Italiana, , vol. 27 I, p. 146 Gazzetta Chimica Italiana, , vol. 16, p. 278 Gazzetta Chimica Italiana, , vol. 17, p. 185 Chemische Berichte, , vol. 19, p. 1694 Gazzetta Chimica Italiana, , vol. 17, p. 127,186
Yield: null
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8. Other Information
- 8.0 Merck
- 14,837
- 8.1 BRN
- 1723527
- 8.2 Overview and history
- Asparagine [symbol Asn or N][1] is a key α-amino acid that is used in the biosynthesis of proteins. It contains a α-amino group and a α-carboxylic acid group as well as a side chain carboxamide. It is classified as a polar [at physiological pH], aliphatic amino acid. It is non-essential in humans, and can undergo de novo synthesis inside the human body. From the aspect of genetic code during protein synthesis, it is encoded by the codons AAU and AAC[2].
The discovery of L-Asn dates back over 200 years with its identification from natural sources by Delaville[3] and first isolation by French chemists Vauquelin and Robiquet[4] from spears of Asparagus sativus. Not only was Asn the first amino acid identified, it was one of the first examples of the preparation of a Damino acid by Piutti[5]. Piutti was also credited with the determination of the chemical structure of Asn, and the first observation of enantioselectivity of a biological receptor, for his discovery of a difference in taste between Dand L-Asn. It was rapidly discovered that Asn is present in all higher plants, and Schulze and Winterstein[6] were the first to show that, although present in small quantities in green plants, it accumulates under carbohydrate deficiency or starvation in general. Asn was also reported to be formed as a temporary N reserve during aberrations in normal protein metabolism, when excess ammonium is formed[7]. Furthermore, the role of Asn as a translocated nitrogenous substance in a form suitable for subsequent re-synthesis from one organ of a plant to another was demonstrated by Chibnall[8]. Murneek[9] summarized the findings of several researchers at the time and reported that under carbohydrate depleted conditions excess protein unused by the plant is hydrolyzed by means of proteolytic enzymes and hence amino acids are formed including Asn.
Figure 1 The chemical structure of the L-asparagine ;
- 8.3 Synthesis and Metabolism
- A major route for Asn biosynthesis is via the ATP-dependent transfer of the amide group of glutamine to the β-carboxyl group of aspartate by the action of asparagine synthetase[AS]. So far, two types of ASs, AsnA and AsnB, have been identified. While prokaryotes utilize AsnA type ASs that require ammonia as an amide donor as well as AsnB type ASs that can catalyze the reaction using either ammonium or glutamine as an amide donor, most eukaryotes only use AsnB type ASs[10, 11]. AS is notably difficult to assay from plant tissues[12]. AsnB-type ASs are members of the N-terminal nucleophile hydrolase[Ntn] group of glutamine amidotransferases[13, 14]. They are characterized by an N-terminal cysteine nucleophilic residue producing a cysteinyl-glutamine tetrahedral intermediate from which ammonium is abstracted. Glutamate is released by hydrolysis of the resulting γ-glutamyl thioester intermediate. The ammonia is tunneled to a C-terminal transferase domain. This domain activates aspartate through ATP hydrolysis as a β-aspartyl AMP intermediate. Nucleophilic attack by the ammonia results in cleavage and release of Asn. There are two groups of AS enzymes in higher plants designated as class I and II. Results of kinetic analyses of recombinant maize AS enzymes indicated that class I enzymes may have specialized functions as they can have higher affinity for glutamine and their expression is restricted to specific tissues[15]. The detailed schematic pathways of asparagine metabolic pathways are shown in Figure 2[16].
Figure 2 Asparagine metabolic pathways Ammonium is assimilated into the glutamine-amide group for glutamine synthesis by the reaction of glutamine synthetase[GS]. Glutamate synthase[GOGAT] transfers the amide group of glutamine to the 2-position of 2-oxoglutarate, generating glutamate. Asparagine synthetase[AS] converts either the glutamine-amide group or ammonium into aspartate, yielding asparagine. Transamination of glutamate with oxaloacetate by aspartate aminotransferase[AspAT] generates aspartate, which serves as a substrate of asparagine synthesis. The asparagine amide group can be degraded by asparaginase[ASPG], yielding ammonium and aspartate. The asparagine amino group is hydrolyzed by asparagine aminotransferase[AsnAT], producing ammonium and 2-oxosucinamate. AsnAT catalyzes the transamination reaction of asparagine with glyoxylate, pyruvate, 4-hydroxypyruvate and 4-hydroxy 2-oxobutyrate as amino acceptors, producing glycine, alanine, serine and homoserine, respectively. 2-Oxosuccinamate is then converted to ammonium and oxaloacetate by ω-amidase.
Asparagine synthetase
Asparagine synthetase[l-aspartate: ammonia ligase[AMP-forming], EC 6.3.1.1] catalyzes the reversible conversion of l-aspartate, NH4+, and ATP to l-asparagine, AMP, and PPi. The enzyme is distributed widely in nature, but its enzymological properties have not been studied in detail. Pioneering studies have been made on the enzymes from lactic acid bacteria. The enzyme from Lactobacillus arabinosus can be stored at 4 ℃ for 3 weeks but not at–20℃[17]. The optimum pH is 8.2, and the optimum temperature is about 40℃. The enzyme is specific for l-aspartate and does not act on l-glutamate. β-l-Aspartyl hydroxamate is synthesized when hydroxamate is added to the reaction mixture instead of NH4+. The enzyme requires Mg2+ and is activated by Mn2+. No activation of Mg2+ was observed for the E. coli[18] and Streptococcus bovis enzymes.
Asparaginase
Asparaginase[l-asparagine amidohydrolase, EC 3.5.1.1] catalyzes the hydrolysis of the amido bond of l-asparagine and irreversibly produces l-aspartate and ammonia. The enzyme is widely distributed in microorganisms, animals, and plants. The bacterial enzymes from Acinetobacter calcoaceticus[19], Bacillus coagulans[20], E. coli[21], and Vibrio succinogenes[22] also show enzymatic activity on d-asparagine. The enzyme from E. coli has been used for the industrial production of l-asparagine. Saccharomyces cerevisiae produces the enzyme both intracellularly and extracellularly[23]. The synthesis of the enzyme is stimulated by nitrogen starvation, requires an available energy source, and is prevented by cycloheximide. The intracellular enzyme appears to be constitutive. The extracellular activity is relatively insensitive to p-hydroxymercuribenzoate inhibition, whereas the intracellular activity is highly inhibited by this compound.
- 8.4 References
-
- www.sbcs.qmul.ac.uk/iupac/AminoAcid/AA1n2.html
- Shu, Jian-Jun[2017]. "A new integrated symmetrical table for genetic codes". BioSystems. 151: 21–26.
- Delaville M[1802] Sur les se`ves d’asperges et de choux. Ann Chim 41:298
- Vuquelin LN, Robiquet PJ[1806] La de′couverte d’un nouveau principe ve′ge′tal dans le suc des asperges. Ann Chim 57:88–93
- Piutti A[1886] Ein neues Asparagin. Ber Dtsch Chem Ges 19:1691–1695
- Schulze E, Winterstein E[1910] Handbuch der biochemischen Arbeitsmethoden, vol 2. Berlin Urban & Schwarzenberg, Berlin, p 510
- Prianischnikov D[1922] Das ammoniak als anfangsund endprodukt des stickstoffumsatzes in den pflanzen. Landwirtsch Vers-Stat 99:267–286
- Chibnall AC[1924] Investigations on the nitrogenous metabolism of the higher plants. VI. The role of asparagine in the metabolism of the mature plant. Biochem J 18:395–404
- Murneek AE[1935] Physiological ro?le of asparagine and related substances in nitrogen metabolism of plants. Plant Physiol 10:447–464
- Gaufichon L, Reisdorf-Cren M, Rothstein SJ, Chardon F, Suzuki A[2010] Biological functions of asparagine synthetase in plants. Plant Sci 179:141–153. doi:10.1016/j.plantsci.2010.04.010
- Duff SMG[2015] Asparagine synthetase. In: D’Mello JPF[ed] Amino acids in higher plants. CAB International, Wallingford, pp 100–128
- Romagni JG, Dayan FE[2000] Measuring asparagine synthetase activity in crude plant extracts. J Agric Food Chem 48:1692–1696
- Larsen TM, Boehlein SK, Schuster SM, Richards NGJ, Thoden JB, Holden HM, Rayment I[1999] Three-dimensional structure of Escherichia coli asparagine synthetase B: a short journey from substrate to product. Biochemistry 38:16146–16157. doi:10.1021/bi9915768
- Massie`re F, Badet-Denisot MA[1998] The mechanism of glutamine-dependent amidotransferases. Cell Mol Life Sci 54:205–222
- Duff SMG, Qi Q, Reich T, Wu X, Brown T, Crowley JH, Fabbri B[2011] A kinetic comparison of asparagine synthetase isozymes from higher plants. Plant Physiol Biochem 49:251–256. doi:10.1016/j.plaphy.2010.12.006
- Gaufichon, Laure, S. J. Rothstein, and A. Suzuki. "Asparagine Metabolic Pathways in Arabidopsis." Plant & Cell Physiology 57.4[2017]:675.
- Meister A[1974] Asparagine synthesis. In: Boyer PD[ed] The Enzymes, 3rd edn, vol 10. Academic, New York, pp 561–580
- Sugiyama A, Kato H, Nishioka T, Oda J[1992] Overexpression and purification of asparagines synthetase from Escherichia coli. Biosci Biotechnol Biochem 56:376–379
- Joner PE, Kristiansen T, Einasson M[1973] Purification and properties of l-asparaginase A fromAcinetobacter calcoaceticus. Biochim Biophys Acta 327:146–456
- Law AS, Wriston JC[1971] Purification and properties of Bacillus coagulans l-asparaginase. Arch Biochem Biophys 147:744–752
- Peterson RG, Richards FF, Handschumacher RE[1977] Structure of peptide from active site region of Escherichia coli l-asparaginase. J Biol Chem 252:2072–2076
- Distasio JA, Niederman RA, Kafkewitz D, Goodman D[1976] Purification and characterization of l-asparaginase with antilymphoma activity from Vibrio succinogenes. J Biol Chem 251:6929–6933
- Dunlop PC, Meyer GM, Ban D, Roon RJ[1978] Characterization of two forms of asparaginasein Saccharomyces cerevisiae. J Biol Chem 253:1297–1304
- 8.5 Usage
- L-(+)-Asparagine acts as a precursor to aspartate. It is also used as a diuretic. It is also employed in the biosynthesis of glycoproteins and proteins. It acts as a food additive. It reacts with reducing sugar to yield acrylamide, which finds application in french fries, potato chips, and toasted bread. It plays an important role in the function and development of the brain. Further, it is useful for human body, physically and mentally. In addition to this, it is used in cell culture media and is a component of (2-methoxyethoxy)methyl (MEM) non-essential amino acid solution.
- 8.6 Description
- Asparagine (abbreviated as Asn or N) is one of the 20 most common natural amino acids on Earth. It has carboxamide as the sidechain's functional group. It is not an essential amino acid. Its codons are AAU and AAC.
A reaction between asparagine and reducing sugars or reactive carbonyls produces acrylamide ( acrylic amide ) in food when heated to sufficient temperature. These products occur in baked goods such as French fries, potato chips, and toasted bread.
- 8.7 Chemical Properties
- White crystalline powder or rhombic hemihedral crystals; sltly sweet taste. Sol in water; insol in alc, ether.
- 8.8 Occurrence
- Dietary sources
Asparagine is not essential for humans, which means that it can be synthesized from central metabolic pathway intermediates and is not required in the diet. Asparagine is found in :
Animal sources : dairy, whey, beef, poultry, eggs, fish, lactalbumin , sea food
Plant sources : asparagus, potatoes, legumes, nuts, seeds, soy, whole grains.
Biosynthesis
The precursor to asparagine is oxaloacetate. Oxaloacetate is converted to aspartate using a transaminase enzyme. The enzyme transfers the amino group from glutamate to oxaloacetate producing α- ketoglutarate and aspartate. The enzyme asparagine synthetase produces asparagine, AMP, glutamate, and pyrophosphate from aspartate, glutamine, and ATP. In the asparagine synthetase reaction, ATP is used to activate aspartate, forming β-aspartyl-AMP. Glutamine donates an ammonium group, which reacts with β-aspartyl-AMP to form asparagine and free AMP.
- 8.9 History
- Asparagine was first isolated in 1806, under a crystalline form, by French chemists Louis Nicolas Vauquelin and Pierre Jean Robiquet (then a young assistant) from asparagus juice, in which it is abundant — hence, the name they chose for that new matter — becoming the first amino acid to be isolated.
A few years later, in 1809, Pierre Jean Robiquet again identified, this time from liquorice root, a substance with properties he qualified as very similar to those of asparagine, that Plisson in 1828 identified as asparagine itself.
- 8.10 Uses
- Biochemical research, preparation of culture media, medicine.
- 8.11 Uses
-
L-asparagine has been used:
- to identify and quantify free amino acids released upon oxidation of proteins and peptides by hydroxyl radicals
- to study the effects of amino acids in promoting food consumption in Drosophila melanogaster
- to study non-enzymatic gluconeogenesis
9. Computational chemical data
- Molecular Weight: 132.12g/mol
- Molecular Formula: C4H8N2O3
- Compound Is Canonicalized: True
- XLogP3-AA: null
- Exact Mass: 132.05349212
- Monoisotopic Mass: 132.05349212
- Complexity: 134
- Rotatable Bond Count: 3
- Hydrogen Bond Donor Count: 3
- Hydrogen Bond Acceptor Count: 4
- Topological Polar Surface Area: 106
- Heavy Atom Count: 9
- Defined Atom Stereocenter Count: 1
- Undefined Atom Stereocenter Count: 0
- Defined Bond Stereocenter Count: 0
- Undefined Bond Stereocenter Count: 0
- Isotope Atom Count: 0
- Covalently-Bonded Unit Count: 1
- CACTVS Substructure Key Fingerprint: AAADccBjMAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAHgAQCAAACCjBgAQACABAAgAIAAGQGAAAAAAAAAAAAIGAAAACABgAwAAAQAAEEAAAAAAnAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA==
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