Description

Functions​

• Nitrogen metabolism: L-Asparagine is pivotal in nitrogen metabolism, acting as a nitrogen transporter and storage molecule. It shuttles nitrogen from nitrogen-rich tissues (e.g., leaves) to areas requiring it (e.g., seeds). Inside cells, asparaginase hydrolyzes L-Asparagine, releasing ammonia and aspartic acid for synthesizing nitrogen-containing biomolecules like proteins and nucleic acids.​
• Energy source: During energy shortages, L-Asparagine decomposes into aspartic acid, entering the tricarboxylic acid (TCA) cycle to generate energy for cellular activities.​
• Flavor precursor: In high-temperature cooking, L-Asparagine reacts with reducing sugars (e.g., glucose) via the Maillard reaction, producing compounds that impart distinct flavors and colors to baked and fried foods. However, this reaction also generates acrylamide, a Group 2A carcinogen, necessitating strict control of L-Asparagine content and cooking conditions.​

Applications​

• Food industry: As a food additive, L-Asparagine functions as a flavor enhancer, improving taste and aroma in baked and fried goods. Its amino group also makes it a nutritional fortifier, enriching protein and nitrogen content in foods.​
• Biotechnology: Essential in microbial and cell culture media, L-Asparagine provides nitrogen and carbon sources for cell growth, optimizing conditions for producing monoclonal antibodies and recombinant proteins.​
• Pharmaceutical: L-Asparagine serves as an intermediate for drug synthesis. For example, L-asparaginase, used to treat acute lymphoblastic leukemia, inhibits tumor cell growth by depleting extracellular L-Asparagine.