L-norvaline

Norvaline, a non-proteinogenic amino acid with the formula CH3(CH2)2CH(NH2)CO2H, is a structural analog of the more common amino acid valine. It is a white, water-soluble solid and has been identified as a natural component of an antifungal peptide produced by Bacillus subtilis. Norvaline has gained attention due to its potential incorporation into recombinant proteins in E. coli, reflecting the imperfect selectivity of associated aminoacyl-tRNA synthetase. Historically, the “nor-” prefix in norvaline and norleucine was used for reasons unrelated to the current convention, which denotes a missing hydrocarbon group.

Research indicates that L-Norvaline, a specific form of norvaline, acts as an arginase inhibitor, promoting nitric oxide production, reducing oxidative stress, and improving insulin resistance. These properties contribute to its antioxidant and anti-hyperglycemic effects. In studies, L-Norvaline has shown promise in reducing amyloid-β deposition in the mouse hippocampus, lowering TNF-α expression, and enhancing cognitive abilities in Alzheimer’s disease models. Additionally, it exhibits beneficial effects in high-fat diet and streptozotocin-induced hyperglycemia models, further underscoring its potential therapeutic applications.

The above informationis displayed for information purpose only, and has not been reviewed by EON nor does EON attests or validates the accuracy nor does it constitutes a recommendation or validation.

Sources:

https://en.wikipedia.org/wiki/Norvaline
https://www.medchemexpress.com/l-norvaline.html
https://www.sciencedaily.com/releases/2019/02/190207102627.htm
https://www.sciencedirect.com/science/article/abs/pii/S0887233318305782