MASING, Andrea Gail E.

March 16, 2023

BSChE 4A CHE 403 Biotechnology
ASSIGNMENT 2
1. Group the amino acids to its R-group (include structure & give example of its sources).
Amino acids are the building blocks of proteins, and each amino acid has a unique R-group or
side chain that gives it distinct chemical and physical properties. There are 20 common amino
acids found in proteins, and they can be grouped into several categories based on the nature of
their R-groups. Here's a detailed grouping of amino acids by their R-groups:
1. Non-polar, aliphatic amino acids: These amino acids have non-polar R-groups made up of
only carbon and hydrogen atoms. They are typically hydrophobic and tend to cluster
together in the interior of proteins. The three non-polar, aliphatic amino acids are:
a. Glycine (Gly, G): The smallest amino acid with a hydrogen atom as its R-group. It is
found in all proteins and is involved in many biological processes. Glycine is not chiral
and is the only amino acid that is not optically active. It can be found in proteins such
as collagen and elastin.
Sources of Glycine are the following: Protein-rich
foods such as meat, poultry, fish, dairy, and eggs; Gelatin;
Bone broth; Beans and legumes: Soybeans, kidney beans, and
chickpeas; Spinach; Spirulina; and Supplements. However, it
is always recommended to obtain nutrients from natural food
sources whenever possible.
b. Alanine (Ala, A): Has a methyl group (-CH3) as its R-group. It is abundant in muscle
tissue and is used as a source of energy during exercise. Alanine
is found in many proteins, including enzymes involved in
energy metabolism.
Sources of Alanine are the following: Dietary protein:
including meat, fish, poultry, eggs, and dairy products; Gelatin;
Supplementation.
c. Valine (Val, V): Has a branched isopropyl group (-CH(CH3)2) as its R-group. It is
found in high concentrations in muscle tissue and is involved in muscle metabolism.
Sources of Valine are the following: Meat: Beef, pork,
chicken, and lamb; Fish: Tuna, salmon, and other fatty fish; Dairy
products: Milk, cheese, and yogurt; Beans and legumes:
Soybeans, chickpeas, lentils, and kidney beans; Nuts and seeds:
Almonds, peanuts, pumpkin seeds, and sesame seeds; Whole
grains: Brown rice, quinoa, and oats; Vegetables: Mushrooms,
spinach, and broccoli.
d. Leucine (Leu, L): The structure of leucine consists of a central carbon atom bonded to
an amino group (-NH2), a carboxyl group (-COOH), a hydrogen atom (-H), and a side
chain (-CH2-CH(CH3)2) that contains two methyl groups and is classified as a
branched-chain amino acid (BCAA). The R-group of leucine is a hydrophobic
(water-fearing) aliphatic side chain that consists of two methyl groups (-CH3) and a
methylene group (-CH2-) that branches off the central carbon
atom of the amino acid.
Sources of leucine include animal-based foods such as
meat, poultry, fish, eggs, and dairy products. Plant-based sources
of leucine include beans, nuts, and soy products. For example,
one cup of cooked lentils provides approximately 1.3 grams of
leucine, while a 3-ounce serving of cooked beef provides
approximately 1.6 grams of leucine.
e. Isoleucine (Ile,I): It has a nonpolar aliphatic side chain that contains a branched
chain of carbon atoms. The R-group, or side chain, of isoleucine is CH(CH3)2. This is
a branched, nonpolar group that is similar in structure to the side chains of other
branched-chain amino acids such as valine and leucine. The R-group is attached to the
beta-carbon (the second carbon) of the amino acid backbone.
Sources of isoleucine include some dietary sources,
meat: beef, pork, chicken, and lamb; Fish: tuna, salmon, and
cod; Eggs; Dairy: milk, cheese, and yogurt; Legumes:
soybeans, lentils, and chickpeas; Nuts and seeds: almonds,
cashews, and pumpkin seeds
Isoleucine is also available as a dietary supplement and is
sometimes used in sports nutrition products to support muscle
growth and recovery.
f. Proline (Pro, P): Proline is an amino acid that has a unique cyclic structure. The R-
group of proline is derived from its side chain, which is attached to the alpha-carbon
atom of the amino acid. In proline, the R-group is a five-
membered ring that contains both nitrogen and carbon atoms.
Sources of Proline is found in many different foods,
including meat, dairy, eggs, soy products, and wheat. It is also
produced by the human body and is used to build proteins and
other important molecules.

g. Methionine (Met, M): Methionine is an essential amino acid, which means that it
cannot be synthesized by the human body and must be obtained
from the diet. Methionine has a unique sulfur-containing side
chain that makes it different from other amino acids. The R-
group of methionine is a methyl group (CH3) attached to a
sulfur atom (S).
Sources of Methionine is found in a variety of foods,
including meat, fish, poultry, eggs, and dairy products. It is also
 present in some plant-based sources, such as beans, seeds, nuts, and grains. Examples
of dietary sources of methionine include: Beef, chicken, and fish; Eggs and dairy
products; Brazil nuts and sesame seeds; Lentils and chickpeas; Quinoa and brown rice.
Methionine is also available as a dietary supplement in the form of capsules, tablets,
and powders.

2. Aromatic amino acids:

a. Phenylalanine (Phe, F): Has a benzene ring as its R-group. It is an essential amino
acid and it is a phenyl group (C6H5) under the R-group or side chain of phenylalanine.
Sources of Phenylalanine are Meat: Beef, pork, chicken,
and fish; Dairy products: Milk, cheese, and yogurt; Eggs; Nuts
and seeds: Almonds, peanuts, pumpkin seeds, and sesame
seeds; Soy products: Tofu, tempeh, and soy milk; Legumes:
Lentils, chickpeas, and kidney beans; Grains: Whole grains
such as quinoa, brown rice, and oats; Fruits and vegetables:
including avocados, bananas, spinach, and broccoli.
b. Tyrosine (Tyr, Y): Has a hydroxyl group (-OH) attached to a benzene ring. It is found
in many protein-rich foods and is also a precursor to important neurotransmitters and
hormones.
Sources of Tyrosine are animal-based protein sources such
as meat, poultry, fish, and dairy products like milk, cheese, and
yogurt; Plant-based protein sources such as legumes, nuts,
seeds, and grains like quinoa and rice; Artificial sweeteners
such as aspartame, which is made up of phenylalanine and
aspartic acid; Some dietary supplements that contain
phenylalanine, such as those used for weight loss and
bodybuilding.
c. Tryptophan (Trp, W): Tryptophan is an amino acid with the molecular formula
C11H12N2O2. Its structure consists of an amino group (-NH2), a carboxyl group (-
COOH), and an aromatic indole ring. The R-group of tryptophan is nonpolar and
hydrophobic, which means it tends to be buried within the interior of a protein
molecule. This makes tryptophan an important residue in protein folding and stability.
Sources of tryptophan include a variety of protein-rich
foods, such as: Meat (beef, pork, poultry); Fish and seafood
(salmon, tuna, shrimp); Dairy products (milk, cheese, yogurt);
Eggs; Legumes (beans, lentils, peas); Nuts and seeds (almonds,
sesame seeds); Whole grains (oats, quinoa, brown rice).
Tryptophan is also available in supplement form and is
sometimes used as a natural remedy for depression, anxiety,
and sleep disorders. However, it is important to note that taking
 high doses of tryptophan supplements can be dangerous and should only be done
under the guidance of a healthcare professional.

3. Polar, uncharged amino acids: These amino acids have polar R-groups that are hydrophilic
and can form hydrogen bonds with water and other polar molecules. The five polar,
uncharged amino acids are:
a. Serine (Ser, S): Has a hydroxyl group (-OH) as its R-group. It is involved in many
biological processes, including protein synthesis and DNA repair. Serine is found in
many proteins, including enzymes involved in metabolism and
cell signaling.
Sources of Serine are Dietary protein: Foods that are rich
in protein, such as meat, poultry, fish, eggs, dairy, and legumes,
contain serine; Supplements; Plants: Serine can also be found
in certain plant-based foods, such as soybeans, peanuts,
chickpeas, lentils, and spinach.
b. Threonine (Thr, T): Has a hydroxyl group (-OH) attached to a methyl group (-CH3).
It is an essential amino acid and is found in many protein-rich foods. It is often found
in the active sites of enzymes.
Sources of Threonine are animal-based sources: meat,
poultry, fish, eggs, and dairy products such as milk, cheese,
and yogurt; Plant-based sources: soybeans, legumes such as
lentils and beans, nuts such as almonds and peanuts, seeds
such as sunflower and sesame seeds, and whole grains such as
quinoa and wheat; Supplements: Threonine supplements are
also available in the form of pills or powders, which can be
taken to increase threonine intake.
c. Cysteine (Cys, C): Cysteine has a sulfhydryl group (-SH) in its R-group, which can
form disulfide bonds with other cysteine residues in proteins. Cysteine is important in
protein structure and function, and is also involved in the detoxification of harmful
substances.
Sources of Cysteine are animal proteins such as beef,
chicken, fish, and eggs; Legumes such as lentils, chickpeas,
and soybeans; Dairy products such as milk, cheese, and
yogurt; Nuts and seeds such as almonds, sesame seeds, and
sunflower seeds; Grains such as oats and wheat; Vegetables
such as broccoli, Brussels sprouts, and garlic; Supplements.
d. Asparagine (Asn, N): The R-group of asparagine is an amide group (-CONH2).
Asparagine is commonly found in the active sites of enzymes and in the binding sites
of antibodies.
 Sources of Asparagine are dairy products such as milk,
cheese, and yogurt; Eggs; Meat and fish; Legumes such as
beans, peas, and lentils; Nuts and seeds such as almonds,
sesame seeds, and peanuts; Soy products such as tofu and soy
milk; Whole grains such as wheat, oats, and barley; Vegetables
such as asparagus, potatoes, and spinach.

e. Glutamine (Gln, Q): Glutamine has a longer amide R-group than asparagine (-
CONH(CH2)2CH3). It is often found in proteins involved in
signaling pathways.
Sources of Glutamine are protein-rich foods such as meats
(beef, chicken, fish), eggs, dairy products (milk, yogurt,
cheese), and plant-based protein sources like tofu, tempeh, and
lentils; Vegetables: Certain vegetables like spinach, parsley,
cabbage, and beets; Supplements; Bone broth; Fermented
foods: Some fermented foods like miso, kimchi, and sauerkraut.

4. Positively charged (basic) amino acids: These amino acids have charged R-groups that can
form electrostatic interactions with other charged or polar molecules. The three polar,
charged amino acids are:
a. Lysine (Lys, K): Has a long, positively charged side chain (-CH2CH2CH2CH2NH3+).
It is an essential amino acid and is found in many protein-rich
foods.
Sources of Lysine are meat such as beef, pork, chicken, and
turkey; Fish such as salmon, cod, and sardines; dairy products such
as milk, cheese, and yogurt; Legumes such as Lentils, soybeans,
kidney beans, and black beans; Quinoa; Nuts and seeds: Pumpkin
seeds, cashews, and almonds; Spirulina; Eggs; Certain fruits and
vegetables: Avocado, apricots, and potatoes.
b. Arginine (Arg, R): Has a guanidino group (-NH-C(NH2)-NH2) as its R-group. It is
involved in many biological processes, including protein
synthesis and cell division.
Sources of Arginine are meat such as beef, pork, chicken,
turkey; Seafood like Fish, shrimp; dairy products such as milk,
cheese, and yogurt; Nuts and Seeds like Almonds, peanuts,
cashews, and pumpkin seeds; Legumes like Beans, lentils, and
chickpeas; Grains such as Oats, brown rice, and quinoa; Fruits
and Vegetables like watermelon, grapes, and kiwi, as well as in
vegetables like spinach and beets.
 c. Histidine (His, D): Has an imidazole group (-C3H4N2) as its R-group. It is involved
in many biological processes, including enzyme catalysis and acid-base regulation.
Sources of Histidine are meat such as beef, pork, and
poultry; Fish: Tuna, salmon; Dairy products: Milk, cheese,
and yogurt; Eggs: Whole eggs and egg whites; Legumes:
Lentils, chickpeas, and beans; Nuts and seeds: Sesame seeds,
pumpkin seeds, and sunflower seeds; Grains: Rice, wheat,
and barley; Vegetables: Mushrooms, spinach, and asparagus;
Fruits: Pineapple and cantaloupe; Supplements.

5. Negatively charged (acidic) amino acids:

a. Aspartic acid (Asp, D): Has a carboxylic acid group (-COOH) as its R-group. It is
involved in many biological processes, including the Krebs cycle and protein synthesis.
Aspartic acid is often found in the active sites of enzymes and
in proteins involved in cell signaling.
Sources of Aspartic Acid are animal protein such as meat,
fish, poultry, and dairy products; Plant protein such as
legumes, nuts, seeds, and grains; Aspartame; Supplements;
Fermented foods: such as soy sauce, miso, and tempeh; Other
food sources: Aspartic acid can also be found in other foods,
such as asparagus, avocado, and molasses.
b. Glutamic acid (Glu, E): Has a longer carboxylic acid group (-CH2CH2COOH) as its
R-group. It is involved in many biological processes, including the Krebs cycle and
protein synthesis. Glutamic acid is involved in protein-
protein interactions and is important in the function of
neurotransmitters.
Sources of Glutamic acid are protein-rich foods such as
meats, fish, poultry, eggs, and dairy products; Fermented
foods: including miso, soy sauce, kimchi, and tempeh;
Vegetables: including spinach, broccoli, mushrooms, and
tomatoes; Fruits: such as apricots, peaches, and avocados,
also contain glutamic acid; Supplements.