Amino acid biochemistry and
nutrition are interesting, dynamic, and challenging subjects in biological
sciences. They span a wide range from chemistry, metabolism, and physiology to
reproduction, immunology, pathology, and cell biology. In the nearly
half-century since the last two volumes of the monograph Biochemistry of the Amino Acids were
published by Alton Meister in 1965, this field has developed rapidly.
Important technical and conceptual advances include (1) the analysis of amino
acids by high-performance liquid chromatography and mass spectrometry; (2)
isotopic measurements of synthesis and degradation of proteins and amino acids
in cells, tissues, and the whole body; (3) interorgan metabolism of amino acids
involving key tissues and organs such as liver, skeletal muscles, small
intestine, and kidneys; (4) amino acids in cell signaling and regulation of
gene expression; (5) nonlysosomal protein degradation by ATP- and
ubiquitin-dependent multicatalytic proteasomes; (6) molecular and cellular
regulation of intracellular protein turnover and amino acid metabolism; (7)
determination of true ileal digestibilities of amino acids; (8) molecular
cloning of transporters for amino acids and small peptides; (9) development of
the ideal protein concept; and (10) elucidation of dietary requirements of
functional amino acids by humans and other animals. Comprehensive and
systematic coverage of these new scientific developments in a well-organized
book will benefit researchers and students in both biomedical and agricultural
disciplines to improve health and the nutritional value of foods.
Amino Acids: Biochemistry and Nutrition consists
of 13 chapters. The text starts with the discoveries and basic concepts of
amino acids, peptides, and proteins. It then advances to protein digestion in
the gastrointestinal tract and the absorption of small peptides and free amino
acids in the small intestine.
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