Compiled by: Joe Hing kwok Chu
<amino acid> One of the 20 amino acids commonly found (and directly coded for) in proteins; it exists in most vegetation juices. It is the amide at the carboxyl of the amino acid glutamate. Glutamine can participate in covalent cross linking reactions between proteins, by forming peptide-like bonds by a transamination reaction with lysine residues. This reaction, catalysed by clotting factor XIII stabilizes the aggregates of fibrin formed during blood clotting. Media for culture of animal cells contain some 10
times more glutamine than other amino acids, the excess presumably acting as a carbon source.
It is essential to certain bacteria.
(18 Nov 1997)