Amino acids are a crucial, yet basic unit of protein, and they contain an amino group and a carboxylic group. They play an extensive role in gene expression process, which includes an adjustment of protein functions that facilitate messenger RNA (mRNA) translation (Scot et al., 2006).
There are over 700 types of amino acids that have been discovered in nature. Almost all of them are α-amino acids. They have been found in:
• bacteria
• fungi
• algae
• plants.
The amino acids are essential components of peptides and proteins. Twenty important amino acids are crucial for life as they contain peptides and proteins and are known to be the building blocks for all living things on earth. They are used for a protein synthesis. The amino acids are controlled by genetics. Some unusual amino acids are found in plant seeds.
The amino acids are a result of protein hydrolysis. Throughout the centuries, amino acids have been discovered in a variety of ways, though primarily by way of chemists and biochemists of high intelligence who possessed the greatest skills and patience and who were innovative and creative in their work.
Protein chemistry is age-old, with some dating back thousands of years ago. Processes and technical applications such as glue preparation, cheese manufacturing and even the discovery of ammonia via the filtering of dung, occurred centuries ago. Moving forward in time to 1820, Braconnot prepared glycine directly from gelatin. He was attempting to uncover whether proteins acted like starch or whether they are made of acids and sugar.
While progress was slow at that time, it has since gained plenty of speed, although the complicated processes of protein composition have not entirely been uncovered even to this day. But many years have gone by since Braconnot first initiated such observations.
Much more should be discovered in the analysis of amino acids as well as finding new amino acids. The future of protein and amino acids chemistry is lying in biochemistry. Once that is accomplished—but only until then will our knowledge of amino acids and proteins be satiated. Yet it is likely that day will not come anytime soon. This all adds to the mystery, complexities and strong scientific value of amino acids.