Beta-Alanine

Beta‑alanine (β‑alanine) is a non‑essential, non‑proteinogenic amino acid that serves primarily as the rate‑limiting precursor for the intracellular dipeptide carnosine. In skeletal muscle, elevated carnosine concentrations act as a pH buffer, delaying the onset of fatigue during high‑intensity, anaerobic exercise.

• IUPAC name: 2‑Aminopropanoic acid (β‑alanine).
• Molecular formula: C₃H₇NO₂.
• Molecular weight: 89.09 g mol⁻¹.
• Structure: A three‑carbon chain with an α‑carboxyl group (–COOH) at carbon‑1 and an amino group (–NH₂) attached to carbon‑3 (β‑position), lacking the α‑amino group characteristic of proteinogenic alanine. The molecule is a zwitterion at physiological pH, highly soluble in water (≈ 150 g L⁻¹ at 20 °C) and stable under neutral pH; it crystallizes in a monoclinic lattice. The pKa of the carboxyl group is ≈2.5; the amino group pKa ≈9.8.

• Production Methods: Beta‑alanine is obtained primarily by chemical synthesis (e.g., via the Strecker reaction of acetaldehyde with ammonia, followed by hydrolysis) or by enzymatic conversion of L‑aspartic acid.
• Natural Sources: Naturally, it occurs in small amounts in meat (especially poultry and fish) and is a minor component of the dipeptide carnosine.
• Supplement Production: Commercial supplements are typically produced by pharmaceutical‑grade synthesis, followed by crystallization and micronization to improve solubility.
• Quality Considerations:
  • (i) ≥ 99 % purity as verified by HPLC or NMR
  • (ii) low heavy‑metal and residual‑solvent levels
  • (iii) compliance with GMP and third‑party testing (e.g., NSF, Informed‑Sport) to ensure absence of contaminants and accurate labeling.