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laevo-aspartic acid

Chemical Structure

General Material Information

Preferred name laevo-aspartic acid
Trivial Name L-Aspartic acid
Short Description (2S)-2-aminobutanedioic acid
Formula C4 H7 N O4
CAS Number 56-84-8
Deleted CAS Number 181119-33-5
FEMA Number 3656
Flavis Number 17.005
ECHA Number 200-291-6
FDA UNII 30KYC7MIAI
Nikkaji Number J9.169C
Beilstein Number 1723530
MDL MFCD00002616
COE Number 10078
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 1429 L-aspartic acid
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 56-84-8 ; L-ASPARTIC ACID
Synonyms
  • (+)-aspartic acid
  • (2S)-aspartic acid
  • (2S)-2-aminobutanedioic acid
  • (2S)-2-aminosuccinic acid
  • (L)-aspartic acid
  • (S)-amino-butanedioic acid
  • (S)-aminobutane dioic acid
  • (S)-aminobutanedioic acid
  • (S)-asparaginic acid
  • (S)-aspartic acid
  • (S)-(+)-aspartic acid
  • (S)-2-aminobutanedioic acid
  • (S)-2-aminosuccinic acid
  • 2-aminobutane doic acid
  • acide L-aspartique
  • aspara K
  • asparagic acid
  • aspartic acid L-
  • aspartic acid, L-
  • aspatofort
  • butanedioic acid, amino-, (S)-
  • calciretard
  • K-flebo
  • L-aminosuccinic acid
  • L-asparagic acid
  • L-asparaginic acid
  • L-aspartic acid
  • L-aspartic acid FCC
  • L-asparticacid
  • L-(+)-aspartic acid
  • L-2-aminobutanedioic acid
  • S-aspartic acid
  • Asparaginic acid
  • Aspartic acid
  • H-Asp-OH
  • NSC 3973
  • NSC 79553
  • (+)-L-Aspartic acid
  • 387: PN: WO2022056313 SEQID: 393 claimed protein
  • 12: PN: WO2023056433 PAGE: 60 claimed sequence
  • MeSH ID: D001224
  • 391: PN: WO2023172654 SEQID: 393 claimed sequence

General Material Description



L-aspartic acid is a nonessential amino acid. It is found in abundance in plant proteins but can be manufactured in the body from oxaloacedic acids.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

(2S)-2-aminobutanedioic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:56-84-8
Pubchem (cid):5960
Pubchem (sid):134972922
Publications by PubMed
Umami evaluation in taste epithelium on microelectrode array by extracellular electrophysiological recording.
Aspartame--a sweet surprise.
A 'conovenomic' analysis of the milked venom from the mollusk-hunting cone snail Conus textile--the pharmacological importance of post-translational modifications.
Umami evaluation in taste epithelium on microelectrode array by extracellular electrophysiological recording.
Canthaxanthin production with modified Mucor circinelloides strains.
Leishmania donovani argininosuccinate synthase is an active enzyme associated with parasite pathogenesis.
Fast determination of N-phenylpropenoyl-l-amino acids (NPA) in cocoa samples from different origins by ultra-performance liquid chromatography and capillary electrophoresis.
Catalytic mechanisms and biocatalytic applications of aspartate and methylaspartate ammonia lyases.
Demetalation of Fe, Mn, and Cu chelates and complexes: application to the NMR analysis of micronutrient fertilizers.
Pharmacokinetics and metabolism of N-[N-[3-(3-hydroxy-4-methoxyphenyl) propyl]-α-aspartyl]-L-phenylalanine 1-methyl ester, monohydrate (advantame) in the rat, dog, and man.
Two-generation reproductive and developmental toxicity assessment of dietary N-acetyl-L-aspartic acid in rats.
Subchronic oral toxicity assessment of N-acetyl-L-aspartic acid in rats.
Effect of media, additives, and incubation conditions on the recovery of high pressure and heat-injured Clostridium botulinum spores.
Comparison of genotypes of Salmonella enterica serovar Enteritidis phage type 30 and 9c strains isolated during three outbreaks associated with raw almonds.
Acute oral toxicity of N-acetyl-L-aspartic acid (NAA) in rats.
Control of impurities in L-aspartic acid and L-alanine by high-performance liquid chromatography coupled with a corona charged aerosol detector.
Identification of genetic and phenotypic differences associated with prevalent and non-prevalent Salmonella Enteritidis phage types: analysis of variation in amino acid transport.
Mutagenicity studies with N-acetyl-L-aspartic acid.
Absorption of N-phenylpropenoyl-L-amino acids in healthy humans by oral administration of cocoa (Theobroma cacao).
Toxic effects of l-aspartic acid at high dose levels on kidneys and salivary glands in Fischer 344 rats detected in a 90-day feeding study.
Acute and repeated dose oral toxicity of N-acetyl-l-aspartic acid in Sprague-Dawley rats.
Formation of diacetyl and acetoin by Lactococcus lactis via aspartate catabolism.
Aspartate biosynthesis is essential for the growth of Streptococcus thermophilus in milk, and aspartate availability modulates the level of urease activity.
Luteimonas composti sp. nov., a moderately thermophilic bacterium isolated from food waste.
Potential use of biodegradable chelate N-(1,2-dicarboxyethyl)-D,L-aspartic acid/Fe3+ as an Fe fertilizer.
Quantitative analysis of N-phenylpropenoyl-L-amino acids in roasted coffee and cocoa powder by means of a stable isotope dilution assay.
Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.).
A new method of age estimation based on the changes in human non-collagenous proteins from dentin.
Anticholesterolemic effect of 3,4-di(OH)-phenylpropionic amides in high-cholesterol fed rats.
Isolation, structure determination, synthesis, and sensory activity of N-phenylpropenoyl-L-amino acids from cocoa (Theobroma cacao).
Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols.
Activity-guided identification of (S)-malic acid 1-O-D-glucopyranoside (morelid) and gamma-aminobutyric acid as contributors to umami taste and mouth-drying oral sensation of morel mushrooms (Morchella deliciosa Fr.).
Application of stepwise discriminant analysis to classify commercial orange juices using chiral micellar electrokinetic chromatography-laser induced fluorescence data of amino acids.
Monohydroxamates of aspartic acid and glutamic acid exhibit antioxidant and angiotensin converting enzyme inhibitory activities.
Industrial production of amino acids by coryneform bacteria.
A novel inhibitor of beta-glucuronidase: L-aspartic acid.
Formation of Pentylpyridines in an Oil Medium.
Aspartate dehydrogenase in vitamin B12-producing Klebsiella pneumoniae IFO 13541.
Effects of estradiol and exogenous insulin-like growth factor I (IGF-I) on the IGF-I axis during growth hormone inhibition and antagonism.
Evaluation of D-amino acid levels in rat by gas chromatography-selected ion monitoring mass spectrometry: no evidence for subacute toxicity of orally fed D-proline and D-aspartic acid.
Fasting-induced suppression of hypothalamic-pituitary-gonadal axis in the adult rhesus monkey: evidence for involvement of excitatory amino acid neurotransmitters.
Kinetic analysis of glutamate transport by the miniswine choroid plexus in vitro.
Long-term continuous synthesis of aspartame precursor in a column reactor with an immobilized thermolysin.
Aspartame intolerance.
The inhibition by morphine and D-aspartic acid of antibody production against Salmonella typhimurium antigen in rats: its antagonism by L-aspartic acid.
Mutagenicity studies on N-nitrosated products of the Maillard browning reaction: N-nitroso-fructose-amino acids.
Feeding, drinking, urine osmolality in DI Brattleboro rats: changes by morphine, naloxone, D-amino acids, prolyl-leucyl-glycinamide (PLG).

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
Metabolomics Database:Search
KEGG (GenomeNet):C00049
HMDB (The Human Metabolome Database):HMDB00191
FooDB:FDB012567
YMDB (Yeast Metabolome Database):YMDB00896
Export Tariff Code:2922.49.4015
FDA Listing of Food Additive Status:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
•(vet) commercially available as mixt of potassium & magnesium aspartates= spartase. aspartic acid •available commercially as d(-)-, l(+)-, & dl-aspartic acid. aspartic acid •150 g aspartic acid was polymerized in presence of h3po4 to give 150 g poly(dehydroaspartic acid) which was treated with morpholine. polymer was incorporated into an anionic shampoo with 4% concn. •usp and fcc grades; 99% min grade

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 133.10359191895
Boiling Point 263 to 264°C @ 760 mm Hg
Vapor Pressure 0.003 mmHg @ 25 °C
Flash Point TCC Value 113.33 °C TCC
logP (o/w) -3.89
Solubility
propylene glycol Yes
water, 5390 mg/L @ 25 °C (exp) Yes
water No

Organoleptic Properties

Odor Type: Odorless
Odor strength none
Luebke, William tgsc, (2007) At 100.00 %. odorless
Flavor Type: Acidic
acidic
General comment Acid

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 22 - Do not breath dust.
S 24/25 - Avoid contact with skin and eyes.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
intraperitoneal-mouse LD50 6000 mg/kg
Pharmaceutical Chemistry Journal Vol. 25, Pg. 569, 1991.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
special dietary and nutritional additives
Recommendation for laevo-aspartic acid usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 68.00 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 13
Click here to view publication 13
average usual ppmaverage maximum ppm
baked goods: -250.00000
beverages(nonalcoholic): -150.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -250.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -250.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: -250.00000
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Amino acids from chemical group 34 Flavouring Group Evaluation 26, Revision 1 - Scientific opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 29 (FGE29)[1] - Substance from the priority list: Vinylbenzene from chemical group 31 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 79, (FGE.79)[1] - Consideration of amino acids and related substances evaluated by JECFA (63rd meeting) structurally related to amino acids from chemical group 34 evaluated by EFSA in FGE.26Rev1 (2008)
View page or View pdf

Scientific Report of EFSA on the risk assessment of salts of authorised acids, phenols or alcohols for use in food contact materials [1]
View page or View pdf

Scientific Opinion on the safety and efficacy of the use of amino acids (chemical group 34) when used as flavourings for all animal species
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list
View page or View pdf

EPI System: View
ClinicalTrials.gov:search
Daily Med:search
NIOSH International Chemical Safety Cards:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA GENetic TOXicology:Search
EPA Substance Registry Services (TSCA):56-84-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5960
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
(2S)-2-aminobutanedioic acid
Chemidplus:0000056848
RTECS:56-84-8