Term: glycine
Literally
meaning: “pertaining
to sweet”
Origin: Anc Greek
γλυκύς/glykys
(=sweet) >λύκη/lyki(=pleasant,
bright)
Coined/History
In 1818 the French chemist Henri Braconnot(1780-1855)
isolated glycine from gelatin and named it
“sucrede gelatine” because of its sweet taste. In 1846 Eben Norton Horsford
(1818-1893) named it “glycocoll” and finally Berzalius used first the name
“glycine”
Definition
Glycine is a colourless sweet- tasting and non–essential amino acid. It is the
smaller of amino acids found in human
proteins. Glycine is important amino acid because it is a precursor for
proteins, regulates the synthesis of
bile, and as a glucogenic amino acid contributes to supply
the body with glucose needed for energy.
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