L-Amino Acids

Amino acids, the building blocks of proteins, are organic compounds containing an amino (-NH2) and a carboxylic acid (-COOH) group.  Although an organic chemist can synthesize thousands of amino acids, nature is very restrictive and uses only 20 amino acids arranged in different sequences to make proteins.  All proteins of animals and plants are exclusively made of L-amino acids (D-amino acids are extremely rare in nature).

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Plants can synthesize their own amino acids through chemical reactions using significant expenditures of energy. However, when plants are under stress, they are unable to perform their normal physiological functions to make these amino acids.

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Plants convert water and carbon dioxide into carbohydrates through photosynthesis. Carbohydrates are converted into more complex organic compounds through respiration, and amino acids are formed by the addition of nitrogen absorbed from the soil or foliar applications. These amino acids are used by the plant to make proteins, enzymes, chlorophyll and other organic compounds.

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Crops are frequently growing under less than optimum conditions due to environmental, chemical, mechanical, traffic and disease stresses.  These stresses can cause plants to decrease or stop photosynthesis, decrease carbohydrate and protein production, increase respiration, increase the catabolism of structural proteins and carbohydrates, close stomata and reduce gas exchange, initiate foliar senescence, and eventually, cause the plant’s death.  Therefore, there is a need to aid the plant in overcoming stress to maintain more uniform, healthier and stronger turfgrass throughout the growing season.

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Plants are able to absorb amino acids through roots and leaves, and transport them to other tissues where needed to perform their essential functions. Products containing free L-amino acids and peptides of low molecular weight are now being used to complement fertilization and other maintenance practices. 

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In some industries, amino acid-based products are obtained by processing raw material protiens with acids or alkalis. Due to their unspecificity and aggressiveness, these substances considerably degrade the raw material and as a result, a low percentage of free amino acids are obtained, as opposed to the total quantity in the original protein. Additionally, the resulting amino acids can be degraded, which can lead to a racemization from L forms to D forms, thus losing their biological activity.

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Biological Activity of L- and D- amino acids

There are two different isomers for every amino acid, depending on the orientation of the radicals projecting from the alpha carbon.

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Plant Utilization

Plants synthesize their own amino acids from inorganic nitrogen. The process includes the transformation of nitrate into nitrite and ammonium, and eventually into an organic molecule resulting in glutamic acid.  With glutamic acid as a base, the plant can synthesize all other amino acids through transamination processes. This process takes up much energy, and this is the reason why, under stressful situations for the plant, the direct supply of amino acids provides the energy for other physiological processes. Amino acids are easily absorbed through the leaves and roots, and can be directly used by the plant.

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Free vs. Total Amino

In an amino acid product, free amino acids are what really matter. “Natural” or “total” amino acids are the sum of free amino acids plus amino acids bound to protein or peptides.  The smaller the difference between total and free results in a higher quality amino acid product. Products with lower chemical hydrolysis ratios have more amino acids bound to proteins or peptides and therefore cannot function physiologically in the plant after application.