L-Glutamine

Specifications

N/A

Packing & Storage

Packing
Storage	Powder -20°C 3 years 4°C 2 years；In solvent -80°C 6 months, -20°C 1 month
Shipping	Room temperature in continental US; may vary elsewhere

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General Information

Chemical & Physical Properties

Safety Information

Synthetic Route

Biological Activity

Common Names	L-Glutamine
Structure
CAS　No.	56-85-9	Boiling Point (℃)	353.5±52.0 °C at 760 mmHg
Molecular Weight	146.15	Melting Point (℃)	185ºC
Density	1.5±0.1 g/cm3	Vapor Specific Gravity	N/A
Molecular Formula	C5H10N2O3	Flash Point (℃)	167.6±30.7 °C
Solubility	N/A	Autoignition Temperature (℃)	N/A

Personal Protective Equipment		Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter
Hazard Codes		T+:Very toxic
Safety Phrases		S1-S28-S45
RIDADR		NONH for all modes of transport
WGK Germany		3
	SYMPTOMS	PREVENTION	FIRST AID
Inhalation	Cough. Sore throat.	Use local exhaust or breathing protection.	Fresh air, rest.
Skin	Redness. Burning sensation. Itching.	Protective gloves.	Remove contaminated clothes. Rinse and then wash skin with water and soap.
Eyes	Redness. Pain.	Wear safety goggles.	First rinse with plenty of water for several minutes (remove contact lenses if easily possible), then refer for medical attention.
Ingestion	Abdominal pain. Nausea. Vomiting.	Do not eat, drink, or smoke during work. Wash hands before eating.	Rinse mouth. Induce vomiting (ONLY IN CONSCIOUS PERSONS!). Refer for medical attention.

Description	L-Glutamine is a non-essential amino acid present abundantly throughout the body and is involved in gastrointestinal disorders.Target: mGluRGlutamine (abbreviated as Gln or Q) is one of the 20 amino acids encoded by the standard genetic code. It is not recognized as an essential amino acid, but may become conditionally essential in certain situations, including intensive athletic training or certain gastrointestinal disorders. Its side-chain is an amide formed by replacing the side-chain hydroxyl of glutamic acid with an amine functional group, making it the amide of glutamic acid. Its codons are CAA and CAG. In human blood, glutamine is the most abundant free amino acid, with a concentration of about 500-900 μmol/L. Glutamine is synthesized by the enzyme glutamine synthetase from glutamate and ammonia. The most relevant glutamine-producing tissue is the muscle mass, accounting for about 90% of all glutamine synthesized. Glutamine is also released, in small amounts, by the lung and the brain. Although the liver is capable of relevant glutamine synthesis, its role in glutamine metabolism is more regulatory than producing, since the liver takes up large amounts of glutamine derived from the gut. The most eager consumers of glutamine are the cells of intestines, the kidney cells for the acid-base balance, activated immune cells, and manycancer cells. In respect to the last point mentioned, different glutamine analogues, such as DON, Azaserine or Acivicin, are tested as anticancer drugs.
Target	Human Endogenous Metabolite
In Vitro	DL-Lysine (Lys) is a high affinity, basic amino acid substrate for amino acid transporter b0,+ with Km value ranging from 100-400 μM[1].
References	[1]. Brosnan JT. Interorgan amino acid transport and its regulation. J Nutr. 2003 Jun;133(6 Suppl 1):2068S-2072S. [2]. Newsholme P, et al. Glutamine and glutamate as vital metabolites. Braz J Med Biol Res. 2003 Feb;36(2):153-63. Epub 2003 Jan 29. [3]. Newsholme P. Why is L-glutamine metabolism important to cells of the immune system in health, postinjury, surgery or infection? J Nutr. 2001 Sep;131(9 Suppl):2515S-22S; discussion 2523S-4S.

Synonyms

UNII-U5JDO2770Z
EINECS 200-292-1
(2S)-2-((2S)-2-Aminopropanoylamino)-4-carbamoylbutanoic acid
ZY1&VMYVQ2VZ &&L-L Form
glutaminic acid
Gln
L-Ala-L-Gln
glutamine
L-Gln
Pentanoic acid, 2,5-diamino-5-oxo-, (S)-
L-Alanyl-L-glutamine
Levoglutamide

Product Description

L-Glutamine is a naturally occurring amino acid that is commonly used in the food industry as a food additive. It is a non-essential amino acid, which means that the body can synthesize it from other amino acids.
As a food additive, L-Glutamine is primarily used to enhance the flavor and texture of processed foods. It has a slightly sweet taste and is often added to food products, such as soups, sauces, and dressings, to enhance their flavor. L-Glutamine also acts as a stabilizer and emulsifier in food processing, helping to improve the texture and appearance of various food products.
L-Glutamine is generally regarded as safe for consumption in small amounts and is well-tolerated by most people. It is also found naturally in many foods, including meats, dairy products, and legumes.
In addition to its use as a food additive, L-Glutamine is also available as a dietary supplement. It is often marketed as a supplement that can help support healthy immune function, improve gut health, and enhance exercise performance.
Overall, L-Glutamine is a valuable food additive that provides a range of benefits to the food industry. It is commonly used in processed foods to enhance their flavor and texture, and is generally safe for consumption in small amounts. As with any food additive or dietary supplement, it is important to use L-Glutamine in moderation and in accordance with industry guidelines to ensure its safety and efficacy.

Pharmaceutical Grade	Protecting Reagent	Protected Amino Acids
Food Grade	Feed Grade	Amino Acid Salts And Derivatives

Pharmaceutical Grade	Protecting Reagent	Protected Amino Acids
Food Grade	Feed Grade	Amino Acid Salts And Derivatives