aspartase

Aspartame, also known as aspartic acid phenylalanine methyl ester, is an artificial sweetener commonly used in various food and beverage products. It is approximately 200 times sweeter than sugar and is often used to enhance the flavor of foods and beverages without adding significant calories. Aspartame is a dipeptide, consisting of the amino acids aspartic acid and phenylalanine, with a methyl ester group attached to the carboxyl group of phenylalanine.

Aspartame was first synthesized in 1965 by James M. Schlatter and his colleagues at G.D. Searle & Company. It was approved for use as a food additive in the United States in 1981 and in the European Union in 1994. The approval of aspartame was based on extensive safety evaluations, including studies on its metabolism, toxicity, and potential health effects.

The metabolism of aspartame involves its breakdown into its constituent amino acids, aspartic acid and phenylalanine, by the enzyme aspartame. These amino acids are then further metabolized in the body. Phenylalanine, one of the breakdown products, is an essential amino acid that is important for various physiological functions, including the synthesis of proteins, neurotransmitters, and other biomolecules.

Aspartame is generally recognized as safe for consumption by regulatory authorities in many countries, including the United States and the European Union. However, there has been ongoing debate and research regarding its potential health effects, particularly its impact on neurological function and the development of neurological disorders. Some studies have suggested a potential link between aspartame consumption and conditions such as attention deficit hyperactivity disorder (ADHD) and autism spectrum disorder, although the evidence is not conclusive and the subject remains a topic of ongoing research and debate.