Glycine

Product Introduction

Glycine (abbreviated as Gly or G), also known as aminoacetic acid, is the smallest of the 20 protein amino acids. It is a white or light yellow crystal, easily soluble in water, and has a sweet taste. The side bond of glycine is a hydrogen atom. The α carbon of glycine connects two hydrogen atoms, and there is no asymmetric carbon, so there are no optical isomers. Because the side bond of glycine is very small, it can occupy spaces that other amino acids cannot occupy, such as being an amino acid in the collagen helix.

In some proteins (such as cytochromes, myoglobin, and hemoglobin), it has changed very little with evolution, because if a larger amino acid replaces it, the structure of the entire protein will change, so glycine is generally in a fixed position in the protein and will not be replaced by other amino acids.

Most proteins contain only a small amount of glycine, and collagen is an important exception, which contains one-third of glycine.

Glycine is a non-essential amino acid because it can be synthesized in the body from serine, which in turn comes from 3-phosphoglycerate, but the metabolic capacity of glycine biosynthesis cannot meet the needs of collagen synthesis.In the central nervous system, especially in the spine, glycine is an inhibitory neurotransmitter. If the glycine receptors are activated, chloride ions enter the nerve cells through the ion receptors, resulting in inhibitory postsynaptic potentials. Strychnine is an antagonist of these ion receptors. Its LD50 index in mice is 0.96 mg/kg body weight, and the cause of death is hyperexcitability. Glycine and glutamate are both agonists in the central nervous system.Organisms can synthesize glycine in their cells.

Product Specification

Product Function & Application

In addition to being a component of protein synthesis and energy metabolism, glycine has some other important functions and effects:
1. Liver protection: Glycine has a protective effect on the liver and can help reduce inflammation and damage to damaged liver. It helps maintain the normal function of liver cells and participates in the detoxification process.
2. Immunomodulation: Glycine plays an important regulatory role in the immune system. It can promote the activity of immune cells, enhance the function of the immune system, and help fight disease and infection.
3. Nervous system support: Glycine plays a regulatory and supportive role in the nervous system. It can promote the normal synthesis and release of neurotransmitters, helping to maintain neurological function and cognitive ability.
4. Antioxidant effect: Glycine has antioxidant properties and can help fight free radical damage. Free radicals are active molecules that cause oxidative stress and cell damage, while antioxidants can neutralize these free radicals and protect cells from damage.
5. Muscle recovery and repair: Glycine plays an important role in muscle recovery and repair. It is involved in the synthesis and repair process of muscle protein, which can help reduce muscle fatigue and promote muscle growth.

Application:

Used in pharmaceutical industry, biochemical experiments and organic synthesis.
Used as a buffer, used in the preparation of tissue culture medium, copper, gold and silver testing, and used in medicine to treat myasthenia gravis and progressive muscular atrophy, hyperacidity, chronic enteritis, childhood hyperprolinemia and other diseases.
Nutritional supplement. Mainly used in seasoning and other aspects. Seasoning and alanine are used in alcoholic beverages, and the addition amount is: 0.4% for wine, 0.2% for whiskey, and 1.0% for champagne. Others such as powder soups are added at about 2%; foods pickled in wine lees are added at 1%. Because it can have a certain degree of shrimp and cuttlefish flavor, it can be used in seasoning sauces. It has a certain inhibitory effect on the reproduction of Bacillus subtilis and Escherichia coli. Therefore, it can be used as a preservative for fish paste products, peanut butter, etc., with an addition amount of 1% to 2%. Buffering effect Because glycine is a zwitterion with amino and carboxyl groups, it has a strong buffering capacity. It can buffer the taste of salt and vinegar. Chemicalbook addition amount is 0.3% to 0.7% for salted products and 0.05% to 0.5% for pickled products. Antioxidant effect (using its metal chelation effect) Adding it to butter, cheese, and margarine can extend the shelf life by 3 to 4 times. In order to stabilize the lard in baked foods, 2.5% glucose and 0.5% glycine can be added. Adding 0.1% to 0.5% to the wheat flour used for instant noodles can also serve as a seasoning. It is used as an antacid (gastric acid hyperacidity), a therapeutic agent for muscular dystrophy, and an antidote in medicine. It is also a synthetic raw material for amino acids such as threonine. According to my country's GB2760-96 regulations, it can be used as a spice.

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