glutammina

Glutamina, or glutamine in Italian, is one of the 20 standard amino acids. It is a polar, uncharged amino acid with an amide side chain derived from glutamic acid; the biologically active form in humans is the L-enantiomer. Glutamine is the most abundant free amino acid in human plasma and is found in high concentrations in skeletal muscle and other tissues.

Biosynthesis and metabolism: Glutamine is synthesized from glutamate and ammonia by the enzyme glutamine synthetase, using ATP. It can be deamidated back to glutamate and ammonia by glutaminase. Glutamine serves as a major carrier of nitrogen in the body, supports the synthesis of nucleotides and amino sugars, and can be converted to α-ketoglutarate to fuel energy production. It plays a key role in acid-base balance and ammonia detoxification in the liver and kidney.

Physiological roles: Glutamine supports the health of rapidly dividing cells, notably the intestinal mucosa and immune cells, and provides an alternate energy source for various tissues. It helps maintain nitrogen balance and contributes to the synthesis of glutathione, a major cellular antioxidant.

Physiological regulation: It is considered nonessential under normal conditions but becomes conditionally essential during stress, illness, trauma, or prolonged heavy exercise, when endogenous production may be insufficient to meet demand.

Dietary sources: Glutamine is abundant in protein-rich foods such as meat, fish, eggs, and dairy products. It is also present in plant-based proteins, including beans, lentils, and nuts.

Clinical relevance: Glutamine is used in medical nutrition therapy, often added to parenteral or enteral formulas to support gut integrity and immune function in certain patients. Its use and dosage are context-dependent, with caution advised in some cancers and kidney disorders.