page_title: Asparagine
section_title: Biosynthesis
hierarchical_section_title: Asparagine / Sources / Biosynthesis
context_page_description: Asparagine, is an α-amino acid that is used in the biosynthesis of proteins. It contains an α-amino group, an α-carboxylic acid group, and a side chain carboxamide, classifying it as a polar, aliphatic amino acid. It is non-essential in humans, meaning the body can synthesize it. It is encoded by the codons AAU and AAC.
  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.
context_section_description: The precursor to asparagine is oxaloacetate.  Oxaloacetate is converted to aspartate using a transaminase enzyme.  The enzyme transfers the amino group from glutamate to oxaloacetate producing α-ketoglutarate and aspartate.  The enzyme asparagine synthetase produces asparagine, AMP, glutamate, and pyrophosphate from aspartate, glutamine, and ATP.  In the asparagine synthetase reaction, ATP is used to activate aspartate, forming β-aspartyl-AMP.  Glutamine donates an ammonium group, which reacts with β-aspartyl-AMP to form asparagine and free AMP.
caption: The biosynthesis of asparagine from oxaloacetate