Technical Information Amino Acids Valine

Valine

Valine, symbolized as Val or V, is an α-amino acid that plays a vital role in protein biosynthesis. It consists of an α-amino group, an α-carboxylic acid group, and a side chain isopropyl group, rendering it a non-polar aliphatic amino acid. In humans, valine is classified as an essential amino acid, indicating that it cannot be synthesized by the body and must be obtained from the diet. Dietary sources of valine include protein-rich foods such as meats, dairy products, soy products, beans, and legumes. Serum valine levels, along with other branched-chain amino acids, have been associated with weight loss and reduced insulin resistance. Diabetic mice, rats, and humans tend to exhibit higher levels of valine in their blood. Experimental studies conducted in mice have demonstrated that dietary valine is crucial for the self-renewal of hematopoietic stem cells (HSC). Restricting dietary valine selectively depletes long-term repopulating HSC in the bone marrow of mice. The genetic code encodes valine using codons that all start with GU (GUU, GUC, GUA, and GUG).

Structure
CAS Number 72-18-4
Classification

Hydrophobic amino acids (nonpolar amino acids), including

Phenylalanine

Alanine

Leucine

Methionine

Isoleucine

Tryptophan

Proline

Valine
Categories
Valine Biosynthesis Related Compounds
127-17-3 Pyruvate
(S)-2-Acetolactate
3-Hydroxy-3-methyl-2-oxobutanoic acid
(R)-2,3-Dihydroxy-3-methylbutanoate
759-05-7 3-Methyl-2-oxobutanoic acid
72-18-4 L-Valine
600-18-0 2-Oxobutanoate
(S)-2-Aceto-2-hydroxybutanoate
(R)-3-Hydroxy-3-methyl-2-oxopentanoate
(R)-2,3-Dihydroxy-3-methylpentanoate
(S)-3-Methyl-2-oxopentanoic acid
73-32-5 L-Isoleucine

Valine and Derivatives:

Valine:

Derivatives: