Introduction of the role of L-glutamine in cell culture

L-Glutamine is widely found in nature, for example, in a free state in seedlings of pumpkin and sunflower, and its N-ethyl compound (theanine) is contained in tea leaves. Although glutamine can be extracted from natural products, fermentation and synthesis are used in mass production.

1. The synthesis method is obtained by condensation, addition, salt formation and hydrolysis of L-glutamic acid-5-methyl ester ([1499-55-4]). Glutamate is esterified with methanol in the presence of concentrated sulfuric acid, and the obtained esterified droplets are added to a mixed solution of methanol and carbon disulfide, and ammonia is supplied under cooling while being dropped. After the esterification droplets were added, the ammonia was continuously passed, and then triethylamine was added, and the mixture was sealed at 30 ° C for 40 hours. After concentrating under reduced pressure and ammonia, a γ-methyl ester-L-glutamic acid-N-ammonia diammonium salt concentrate was obtained. It was heated to 40-45 ° C and acetic acid was added. After stirring for 30 min, carbon disulfide was removed under reduced pressure, at which time a large amount of crystals was precipitated. Then an equal volume of methanol was added and placed at 0 ° C for 12 h and filtered to give a crude glutamine. The finished product is obtained by decolorization and recrystallization of activated carbon.

2. Fermentation method Glucose or acetic acid or ethanol was used as a medium carbon source, and fermented with Brevibacterium flavum strain, and the yield was 39 g/L in terms of glucose, and the yield was 39%.

L-Glutamine is used as a nutritional supplement and a flavor enhancer in food processing. L-Glutamine can be used as a source of energy for cultured cells, involved in protein synthesis and nucleic acid metabolism. L-Glutamine degrades over time in solution, but the exact rate of degradation has not been determined.

Degradation of L-glutamine leads to the formation of ammonia, which is toxic to some cells. Glutamine is an important raw material for the synthesis of nucleic acids and proteins by cells. In cell culture, glutamine deficiency leads to poor cell growth and even death. A certain amount of glutamine is added to prepare most cell culture fluids. Since glutamine is very unstable in solution, it should be prepared separately, stored in a refrigerator at -20 ° C, and added to the culture solution before use. When the glutamine-added culture solution is stored in a refrigerator at 4 ° C for 2 weeks or more, glutamine should be replenished.

L-Glutamine is a stock of products of Chuangsai Technology. L-Glutamine is stable in neutral solution, easily decomposed into glutamine or propyl ester into pyrrolidin in alcohol, alkali or hot water, odorless and slightly sweet. Can be used for nutritional supplements, flavoring and flavoring agents. It is used in medicine to treat digestive ulcers, alcoholism and improve brain function. L-Glutamine is one of the 20 amino acids necessary for the formation of human proteins. The Boeing Meike brand of Chuangsai Technology has a glutamine solution concentration of 200 mM. It can be directly used for cell culture and other purposes after filtration and sterilization. It does not need to be filtered and sterilized before use.

Chinese name: L-glutamine 99%

English name: L-Glutamine 99%

Brand: Bo Fei Meike

Goods number: C16-G10079-100g

Molecular formula: C5H10N2O3

Molecular weight: 146.15

CAS No.: 56-85-9

Product properties: white crystal or crystalline powder, soluble in water, insoluble in methanol, ethanol, ether, benzene, acetone, chloroform and ethyl alcohol, odorless, slightly sweet. Stable in neutral solution, easily decomposed into glutamine or propyl ester into pyrrolidin in alcohol, alkali or hot water, odorless, slightly sweet.

Uses: nutritional supplements, seasoning flavoring agents. It is used in medicine to treat digestive ulcers, alcoholism and improve brain function. L-Glutamine is one of the 20 amino acids necessary for the formation of human proteins.