Skip main navigation

What is Glutamine?

video
14.3
Hello, everyone. I am a professor at School of Nutrition and Health Science Medical University, Yeh, Sung-Ling. Today, I would like to talk about the clinical application of glutamine. Glutamine is widely known by many patients with critical diseases or injured patients in the past few years. It can be used widely. I will introduce you the impact and effectiveness glutamine has. Glutamine is called GLN. It is a kind of amino acid. Amino acid is the smallest unit in the composition of protein. Normally, there are around 20 kinds of amino acid that compose protein. Among them, some amino acids are not able to be compounded by our body. To compose those proteins in our body, one has to intake sufficient volume from food.
62.5
We call these essential amino acids, and there are around 9 kinds of ithem. For the rest, there are still 11 kinds of them which can be composed by ourselves. Your body can compound these amino acids without taking the source from food. And these kinds of amino acids are called non-essential amino acid. Glutamine is non-essential amino acid. That is to say, glutamine can be composed inside our body and does not require additional supplementary. Glutamine stored in our body in great volume, Whether in body fluid or muscle tissues, our bodies store glutamine abundantly. Glutamine exists in a free state. Free state means it does not combine with other amino acid or other substances. Instead, it exists in our body as monomer.
114.6
Because glutamine is a composition of protein, the food we eat every day also contains a lot of glutamine. How much is its rough volume? It is around 4%-8% of protein. That is, if you intake 100 grams of protein, you probably obtain 4 grams to 8 grams of glutamine. The volume is sufficient for normal standard of adults. In fact, the 100 grams of protein sounds quite a lot. We probably won’t eat 100 grams of protein every day. Therefore, in terms of daily food, the intake of glutamine in average for each person is than 10 grams

Glutamine is a kind of amino acid,the smallest unit in the composition of protein, that we eat every day. The amino acid can be categorized as essential and nonessential amino acids. There are 11 nonessential amino acids and glutamine is one of them. The dietary sources of glutamine include especially the protein-rich foods like beef, chicken, fish, dairy products, eggs, vegetables like beans, beets, cabbage, spinach, carrots, parsley, vegetable juices, wheat, etc.

What nutrients are required when we have a serious disease? Glutamine supplementation is common among cancer patients. In the next few steps, Prof. Yeh, Sung-Ling will introduce more details on how glutamine function and how it affects the body. Also, Prof. Yeh will explain how much glutamine we consume each day and some clinical applications.

This article is from the free online

Nutrition: Eating to Live Well

Created by
FutureLearn - Learning For Life

Our purpose is to transform access to education.

We offer a diverse selection of courses from leading universities and cultural institutions from around the world. These are delivered one step at a time, and are accessible on mobile, tablet and desktop, so you can fit learning around your life.

We believe learning should be an enjoyable, social experience, so our courses offer the opportunity to discuss what you’re learning with others as you go, helping you make fresh discoveries and form new ideas.
You can unlock new opportunities with unlimited access to hundreds of online short courses for a year by subscribing to our Unlimited package. Build your knowledge with top universities and organisations.

Learn more about how FutureLearn is transforming access to education