L-Lysine
Amino Acids
Overview
- L‑Lysine is an essential, water‑soluble amino acid that humans must obtain from the diet because the body cannot synthesize it.
- It is a building block for proteins.
- It plays a pivotal role in tissue repair, immune function, and the synthesis of important biomolecules such as collagen, hormones, and enzymes.
Chemistry
- L‑lysine (L‑2,6‑diamino‑hexanoic acid) belongs to the α‑amino‑acid family.
- Molecular formula: C₆H₁₄N₂O₂
- Molar mass: 146.19 g/mol
- IUPAC name: (2S)-2,6‑diamino‑hexanoic acid.
- The molecule features a α‑carboxylate, an α‑amino group, and an ε‑amino side chain (CH₂)₄‑NH₂, giving it a positively charged side chain at physiological pH (pKa ≈ 10.5).
- This poly‑basic nature makes lysine highly soluble in water and readily interacts with negatively charged biomolecules (DNA, phospholipids).
- Its α‑carboxyl participates in peptide bond formation, while the ε‑amino group is critical for cross‑linking via lysyl‑oxidase in collagen.
- The L‑configuration corresponds to the natural stereoisomer found in proteins, essential for enzyme recognition and metabolic integration.
Sources & Quality
- Dietary L‑lysine is abundant in animal proteins (red meat, poultry, fish, dairy, eggs) and legumes (soy, lentils, beans).
- Commercially, L‑lysine is produced either by microbial fermentation (Corynebacterium glutamicum, Bacillus subtilis) or chemical synthesis from α‑keto‑δ‑aminovaleric acid using the Strecker or hydrolysis routes.
- Fermentation yields a high‑purity, food‑grade product with minimal heavy-metal contamination and is the predominant source for dietary supplements.
- Quality considerations include GMP‑certified production, verification of ≥98 % purity, absence of residual solvents, and certificate of analysis confirming absence of microbial toxins.
- For athletes and clinicians, selecting a product with third‑party testing (e.g., NSF, USP) ensures consistent potency and safety.
Where to Buy L-Lysine
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