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Glycine is not widely used in foods for its nutritional value, except in infusions. Instead, glycine's role in food chemistry is as a flavorant. It is mildly sweet, and it counters the aftertaste of saccharine. It also has preservative properties, perhaps owing to its complexation to metal ions.
Glycylglycine is the dipeptide of glycine, making it the simplest peptide. [1] The compound was first synthesized by Emil Fischer and Ernest Fourneau in 1901 by boiling 2,5-diketopiperazine (glycine anhydride) with hydrochloric acid. [2] Shaking with alkali [1] and other synthesis methods have been reported. [3]
The glycine cleavage system (GCS) is also known as the glycine decarboxylase complex or GDC. The system is a series of enzymes that are triggered in response to high concentrations of the amino acid glycine. [1] The same set of enzymes is sometimes referred to as glycine synthase when it runs in the reverse direction to form glycine. [2]
Pharmacological properties ... (Glycine) This page was last edited on 12 April 2023, at 11:33 (UTC). Text is available under the Creative Commons ...
Glycine has only a hydrogen atom for its side chain, with a much smaller van der Waals radius than the CH 3, CH 2, or CH group that starts the side chain of all other amino acids. Hence it is least restricted, and this is apparent in the Ramachandran plot for glycine (see Gly plot in gallery ) for which the allowable area is considerably larger.
Glycin, or N-(4-hydroxyphenyl)glycine, is N-substituted p-aminophenol. It is a photographic developing agent used in classic black-and-white developer solutions. [2] It is not identical to, but derived from glycine, the proteinogenic amino acid. It is typically characterized as thin plates of white or silvery powder, although aged samples ...
ALA synthase removes the carboxyl group from glycine and the CoA from the succinyl-CoA by means of its prosthetic group pyridoxal phosphate (a vitamin b6 derivative), forming δ-aminolevulinic acid (dALA), so called because the amino group is on the fourth carbon atom in the molecule. This reaction mechanism is particularly unique relative to ...
Glycocyamine (or guanidinoacetate) is a metabolite of glycine in which the amino group has been converted into a guanidine by guanylation (transfer of a guanidine group from arginine). In vertebrate organism it is then transformed into creatine by methylation. Glycocyamine is used as a supplement and as a feed additive in poultry farming.
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