Is an α-amino acid that is used in the biosynthesis of proteins.
It is non-essential in humans, meaning the body can synthesize it.
A reaction between asparagine and reducing sugars or other source of carbonyls produces acrylamide in food when heated to sufficient temperature.
These products occur in baked goods such as French fries, potato chips, and toasted bread.
First isolated from asparagus juice, in which it is abundant.
It was the first amino acid to be isolated.
It is not essential for humans, which means that it can be synthesized from central metabolic pathway intermediates and is not required in the diet.
Asparagine is found in: Animal sources: dairy, whey, beef, poultry, eggs, fish, lactalbumin, seafood and plant sources: asparagus, potatoes, legumes, nuts, seeds, soy, whole grains
Its precursor is oxaloacetate.
Oxaloacetate is converted to aspartate using a transaminase enzyme, and the enzyme asparagine synthetase produces asparagine,
Asparagine is required for development and function of the brain, and plays an important role in the synthesis of ammonia.
Glycosylation of asparagine is important both for protein structure and protein function.