Phenylalanine structural classification

Let s go back to the classification of the amino acid side chains (chapter 10). Several of these are hydrocarbons greasy, fat-like side chains. Look at the side chains of leucine, isoleucine, valine, and phenylalanine as examples. Eats and water do not mix. Eats are termed hydrophobic, water-hating. It follows that these side chains will try to do what they can to get out of contact with water. The obvious way to do this is to hide in the center of the protein structure, where they may enjoy the company of like-minded amino acid side chains and avoid that of water molecules—sort of a molecular ethnic cleansing. 

Proanthocyanidins and Procyanidins - In a classical study Bate-Smith ( ) used the patterns of distribution of the three principal classes of phenolic metabolites, which are found in the leaves of plants, as a basis for classification. The biosynthesis of these phenols - (i) proanthocyanidins (ii) glycosylated flavonols and (iii) hydroxycinnamoyl esters - is believed to be associated with the development in plants of the capacity to synthesise the structural polymer lignin by the diversion from protein synthesis of the amino-acids L-phenylalanine and L-tyro-sine. Vascular plants thus employ one or more of the p-hydroxy-cinnarayl alcohols (2,3, and 4), which are derived by enzymic reduction (NADH) of the coenzyme A esters of the corresponding hydroxycinnamic acids, as precursors to lignin. The same coenzyme A esters also form the points of biosynthetic departure for the three groups of phenolic metabolites (i, ii, iii), Figure 1. 

Presently, alkaloids are classified into three main categories as shown in Fig. 8.2 [6]. This chemical classification of alkaloids is universally adapted and mainly depends on the type of heterocyclic ring structure present (Fig. 8.3). Alkaloids are further classified according to the amino acids (or their derivatives) from which they originate (Fig. 8.4) [6]. The most important classes are derived from the amino acids, ornithine and lysine, or from the aromatic amino acids, phenylalanine and tyrosine, or from tryptophan and a moiety of mavelonoid origin. A number of alkaloid-based compounds are also derived from anthranilic acid or from nicotinic acid. 

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