Alaline

Alaline is not a standard term for a widely recognized substance in chemistry or biochemistry. In many cases, it is a misspelling or variant of alanine, a common amino acid. This article provides a concise overview of alanine in case that is the intended reference.

Alanine is a nonessential amino acid with the chemical formula C3H7NO2 and the IUPAC name 2-aminopropanoic acid. It exists as two enantiomers, L-alanine and D-alanine, with L-alanine being the form encoded by genes and most prevalent in proteins. The free amino acid is a small, aliphatic residue.

In metabolism, alanine is primarily produced by transamination of pyruvate, catalyzed by alanine aminotransferase, using glutamate as the amino donor. This reaction is a key part of the glucose-alanine cycle, which shuttles amino groups from muscle to the liver for nitrogen disposal and gluconeogenesis.

Biological roles of alanine include incorporation into proteins and serving as a metabolic intermediate. It is classified as nonessential for humans, meaning the body can synthesize it. Dietary sources include meat, fish, dairy products, eggs, and certain plant proteins.

Chemical and physical properties include a small, nonpolar side chain and a molecule that exists as a zwitterion at physiological pH, enabling solubility in water. Alanine is widely used in research and has applications in nutrition and metabolic studies, as well as in certain food and pharmaceutical contexts.

If you meant a different term or a specific compound named “Alaline,” please provide additional context or check the spelling to ensure accurate information.