ASPARTAME Immaculata Onuigbo A CHE 210 first presentation Dr Wan J. Jahng

O VERVIEW Background/Introduction Hypothesis Aims Significance Innovation Review of unique molecule/Synthesis reaction

T ASTE Taste is a chemical sense perceived by specialized receptor cells that make up taste buds. Inside the mouth there are approximately ten thousand taste buds. Each receptor will respond best to one of the five basic tastes. Once stimulated, these cells send nerve impulses containing the taste information to the brain, where the signals are interpreted in several areas of the cerebral cortex.

B ACKGROUND /I NTRODUCTION Discovered inadvertently in 1965 by James Schlatter, an American drug researcher at G.D. Searle and Co. in While working on an antiulcer drug, made a dipeptide intermediate which spilled on his hand. A white, odourless, crystalline powder about 200 times sweeter than sugar and is readily dissolvable in water. Composed of: - phenylalanine (amino acid) - aspartic acid (amino acid) - methanol Chemical formula C 14 H 18 N 2 O 5 IUPAC name: N-L-aaspartyl-L-phenylalanine-l-methyl ester (APM)

HYPOTHESIS Making available aspartame can help solve the issues of weight gain and diabetic tendencies as up to 99% calories can be replaced in our daily diets because aspartame is about sweeter than carbohydrate containing sugars and contains only 4 calories per gram.

A IMS  General Aim: Commercialisation of the production of aspartame. Specific Aims:  Raising of large numbers of the two bacteria B. flavum and C. glutamicum used to make L- aspartic acid and L-phenylalanine respectively.  Introducing bacteria into seed tank for fermentation of raw materials to form the two needed isomers of the amino acids required.  Harvesting of bacteria from tank and performing the aspartame synthesis reaction with methanol and other reagents in an acidic medium.

S IGNIFICANCE Although it’s ideal for calorie replacement, it may pose a health threat due to what it gets converted to when ingested in excessive quantities. Methanol can be converted to formaldehyde (carcinogen) then through aldehyde hydrogenase to formic acid a toxic substance. Aspartic acid can be an excitotoxin.

I NNOVATION The fact that aspartame provides sweetness and flavour without imparting other physical characteristics such as bulk or calories like other sweeteners makes it unique and useful. Diabetic people can also consume sweet things without the risk of increase in blood sugar which is associated with common sugars.

S YNTHESIS REACTION REVIEW Overall two main steps:  Make the methyl ester of phenylalanine  Make a peptide (amide) bond between phenylalanine and aspartic acid

R EFERENCES Everything you need to know about Aspartame International Food Information Council Foundation. PDF. 24 October Charles Ophardt, Professor Emeritus, Elmhurst College. Aspartame. 18 June University of California, Davis. Document. 24 October MediLexicon International ltd. Aspartame Causes Cancer in Rats at Levels Currently Approved for Humans November 23. Document. 24 October Hubpages. Tasting- How do we taste. May 10, 2011.