iindaba

1. Ukufunyanwa kwee-amino acid
Ukufunyanwa kwee-amino acid kwaqala e-France ngo-1806, xa oosokhemisi uLouis Nicolas Vauquelin kunye noPierre Jean Robiquet bahlula ikhompawundi kwi-asparagus (kamva yaziwa njenge-asparagine), i-amino acid yokuqala yafunyanwa. Kwaye oku kufunyanwa kwangoko kwavuselela umdla woluntu lwenzululwazi kwicandelo lobomi lonke, kwaye kwabangela abantu ukuba bakhangele ezinye iiamino acid.
Kule minyaka ilandelayo, oosokhemesti bafumanisa i-cystine (1810) kunye ne-monomeric cysteine ​​(1884) kumatye ezintso. Ngomnyaka we-1820, amakhemikhali akhupha i-leucine (enye yezona zibalulekileyo ze-amino acid) kunye ne-glycine kwi-tissue ye-muscle. Ngenxa yoku kufunyanwa kwimisipha, i-leucine, kunye ne-valine kunye ne-isoleucine, ithathwa njenge-amino acid ebalulekileyo kwi-protein synthesis synthesis. Ngo-1935, kwafunyanwa zonke ii-amino acid ezingama-20 zaza zahlelwa, nto leyo eyakhokelela ukuba isazi se-biochemist kunye nesondlo uWilliam Cumming Rose (uWilliam Cumming Rose) amisele ngempumelelo iimfuno zemihla ngemihla ye-amino acid. Ukusukela ngoko, iiamino acid ziye zajolisa kwishishini lokukhula ngokukhawuleza komzimba.

2. Ukubaluleka kwee-amino acid
I-amino acid ngokubanzi ibhekisa kwikhompawundi equlethe zombini iqela le-amino esisiseko kunye neqela le-acidic carboxyl, kwaye ibhekisa kwiyunithi yolwakhiwo eyakha iproteni. Kwilizwe lebhayoloji, iiamino acid ezenza iiproteni zendalo zineempawu ezithile zesakhiwo.
Ngamafutshane, iiamino acid zibalulekile kubomi bomntu. Xa sigxila kuphela kwi-hypertrophy yemisipha, ukuzuza amandla, ukumisela imithambo, kunye nokuzivocavoca umzimba kunye nokuchacha, sinokubona izibonelelo zeamino acid. Kumashumi ambalwa eminyaka adlulileyo, iingcali zebhayoloji zikwazile ukuluhlula ngokuchanekileyo ubume kunye nomyinge weekhompawundi emzimbeni womntu, kubandakanya i-60% yamanzi, i-20% yeeprotein (i-amino acid), i-15% yamafutha kunye ne-5% yeecarbohydrate kunye nezinye izinto. Imfuno yee-amino acid ezibalulekileyo kubantu abadala imalunga ne-20% ukuya kwi-37% yemfuno yeprotheni.

3. Amathemba ee-amino acid
Kwixesha elizayo, abaphandi baya kuqhubeka nokufumanisa iimfihlakalo zezi zinto zobomi ukumisela ukuba bayabandakanyeka kuzo zonke iinkqubo ezinxulumene nomzimba womntu.