lanthionine
Lanthionine is a naturally occurring amino acid that is formed when two molecules of the amino acid cysteine are linked together through a specific type of bond. This compound is notable for its role in the structure of certain proteins and peptides, contributing to their stability and function.
In addition to its biological significance, lanthionine is also used in various industrial applications, including the production of antimicrobial agents and food preservatives. Its unique properties make it valuable in both health and food science, where it helps enhance the quality and safety of products.