Leucine

Leucine is a basic amino acid that is one of the most important components of protein molecules. Together with isoleucine and valine, leucine belongs to the group of branched-chain amino acids (BCAA).

Leucine plays an important role in protein synthesis and regulation of protein metabolism in the human body. It can also be used as a source of energy for muscles, especially during periods of intense physical activity.

Leucine is a source of nitrogen for the synthesis of other amino acids and some important metabolites such as glutamate and glucose. It is also involved in regulating blood insulin levels and may stimulate muscle growth.

A lack of leucine can lead to disturbances in protein synthesis and the development of muscular dystrophy. At the same time, excess leucine can cause disturbances in amino acid metabolism, which can lead to various diseases.

Leucine can be obtained from a variety of foods such as meat, fish, eggs, dairy products, legumes and nuts. It is also available as a dietary supplement as a sports nutrition.

In conclusion, leucine is an important component of protein molecules and plays an important role in the body's metabolism. Its deficiency or excess can lead to various diseases, so it is important to maintain a balance of leucine intake in the body through a varied diet or dietary supplements.

Leucine is one of the 20 standard amino acids that make up proteins. It has a structure containing four hydrocarbon rings and one carboxylic acid. Leucine belongs to the group of aliphatic amino acids, that is, those that consist of carbon, hydrogen and nitrogen atoms. In its structure, leucine is similar to isoleucine, only in 3rd place there is fluorine instead of hydrogen. Thus, leucine is formed by adding a fluorine atom to the 2-amino group of the remaining isopropyl moiety before the grouping. Therefore, the elemental composition of leucine is as follows:

Molecular weight – 115.14. Atomic weight – 6.0345. The content in proteins is up to 8%, in collagen – about 9%. P-factor – 0.2 to 0.4. Due to the formation of crystalline forms of leucine, the P-factor can be measured. The forms of leucine formed depend on pH. So, crystalline forms of leucic acid have a refractive index that is 1.72 at pH = 7, and amorphous ones - 1.25-1.30. Leucine is used in the synthesis of many protein products. Examples include enzymes, tetanus vaccines, protamines, pepsin, etc. In addition, this amino acid is an important component of peptides and collagen. It is known that lei