L-Phenylalanine

Specifications

N/A

Packing & Storage

Packing
Storage	Powder -20°C 3 years 4°C 2 years；In solvent -80°C 6 months, -20°C 1 month
Shipping	Room temperature in continental US; may vary elsewhere

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General Information

Chemical & Physical Properties

Safety Information

Synthetic Route

Biological Activity

Common Names	L-PHENYLALANINE
Structure
CAS　No.	63-91-2	Boiling Point (℃)	307.5±30.0 °C at 760 mmHg
Molecular Weight	165.19	Melting Point (℃)	270-275ºC (dec.)(lit.)
Density	1.2±0.1 g/cm3	Vapor Specific Gravity	N/A
Molecular Formula	C9H11NO2	Flash Point (℃)	139.8±24.6 °C
Solubility	N/A	Autoignition Temperature (℃)	N/A

Personal Protective Equipment		Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter
Hazard Codes		T+:Very toxic
Safety Phrases		S1-S28-S45
RIDADR		NONH for all modes of transport
WGK Germany		3
	SYMPTOMS	PREVENTION	FIRST AID
Inhalation	Cough. Sore throat.	Use local exhaust or breathing protection.	Fresh air, rest.
Skin	Redness. Burning sensation. Itching.	Protective gloves.	Remove contaminated clothes. Rinse and then wash skin with water and soap.
Eyes	Redness. Pain.	Wear safety goggles.	First rinse with plenty of water for several minutes (remove contact lenses if easily possible), then refer for medical attention.
Ingestion	Abdominal pain. Nausea. Vomiting.	Do not eat, drink, or smoke during work. Wash hands before eating.	Rinse mouth. Induce vomiting (ONLY IN CONSCIOUS PERSONS!). Refer for medical attention.

Description	L-Phenylalanine is an antagonist at α2δ calcium channels with a Ki of 980 nM. IC50 Value: 980 nM [1]Target: Calcium ChannelL-Phenylalanine (LPA) is an electrically neutral amino acid, one of the twenty common amino acids used to biochemically form proteins. In the brain, L-phenylalanine is a competitive antagonist at the glycine binding site of NMDA receptor and at the glutamate binding site of AMPA receptor [2, 3]. At the glycine binding site of NMDA receptor L-phenylalanine has an apparent equilibrium dissociation constant (KB) of 573 ?M estimated by Schild regression [4] which is considerably lower than brain L-phenylalanine concentration observed in untreated human phenylketonuria [5]. L-Phenylalanine also inhibits neurotransmitter release at glutamatergic synapses in hippocampus and cortex with IC50 of 980 nM, a brain concentration seen in classical phenylketonuria, whereas D-phenylalanine has a significantly smaller effect [3].
Target	Km: 100-400 μM (amino acid transporter b0,+)[1]
In Vitro	DL-Lysine (Lys) is a high affinity, basic amino acid substrate for amino acid transporter b0,+ with Km value ranging from 100-400 μM[1].
References	[1]. Mortell, K.H., et al., Structure-activity relationships of alpha-amino acid ligands for the alpha2delta subunit of voltage-gated calcium channels. Bioorg Med Chem Lett, 2006. 16(5): p. 1138-41. [2]. Glushakov, A.V., et al., Specific inhibition of N-methyl-D-aspartate receptor function in rat hippocampal neurons by L-phenylalanine at concentrations observed during phenylketonuria. Mol Psychiatry, 2002. 7(4): p. 359-67. [3]. Glushakov, A.V., et al., L-phenylalanine selectively depresses currents at glutamatergic excitatory synapses. J Neurosci Res, 2003. 72(1): p. 116-24. [4]. Glushakov, A.V., et al., Long-term changes in glutamatergic synaptic transmission in phenylketonuria. Brain, 2005. 128(Pt 2): p. 300-7. [5]. Moller, H.E., et al., Brain imaging and proton magnetic resonance spectroscopy in patients with phenylketonuria. Pediatrics, 2003. 112(6 Pt 2): p. 1580-3.

Synonyms

Benzenepropanethioic acid,S-phenyl ester
(S)-phenylalanine
L-Phenylalanine
EINECS 200-568-1
(2S)-2-amino-3-phenylpropanoic acid
L-PHENYLALININE
α-Amino-β-phenylpropionic acid, L-
H-Phe-OH
Alanine, 3-phenyl-
L-phenylalanine zwitterion
S-phenylalanine

Product Description

L-phenylalanine is a naturally occurring amino acid that is commonly used in the food industry as a food additive. It is an essential amino acid, which means that it must be obtained through the diet.
As a food additive, L-phenylalanine is primarily used to enhance the flavor and aroma of processed foods. It has a sweet, slightly bitter taste and is often added to food products, such as soft drinks, baked goods, and candy, to improve their taste and smell. L-phenylalanine is also used as a flavor enhancer in savory products, such as soups, sauces, and meat products.
In addition to its flavor-enhancing properties, L-phenylalanine is also used in the food industry as a precursor for the production of other amino acids and chemicals. It can be converted into tyrosine, which is then used to produce neurotransmitters such as dopamine and norepinephrine.
L-phenylalanine is generally regarded as safe for consumption in small amounts and is well-tolerated by most people. It is also found naturally in many foods, including meats, dairy products, and legumes.
In addition to its use as a food additive, L-phenylalanine is also available as a dietary supplement. It is often marketed as a supplement that can help support healthy mood and cognitive function.
Overall, L-phenylalanine is a valuable food additive that provides a range of benefits to the food industry. It is commonly used in processed foods to enhance their flavor and aroma, and is generally safe for consumption in small amounts. As with any food additive or dietary supplement, it is important to use L-phenylalanine in moderation and in accordance with industry guidelines to ensure its safety and efficacy.

Pharmaceutical Grade	Protecting Reagent	Protected Amino Acids
Food Grade	Feed Grade	Amino Acid Salts And Derivatives

Pharmaceutical Grade	Protecting Reagent	Protected Amino Acids
Food Grade	Feed Grade	Amino Acid Salts And Derivatives