AJCN Tufts Nutrition Symposium, Boston & Online Sept 2009
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
 QUICK SEARCH:   [advanced]


     


This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Right arrow Citation Map
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Ligthart-Melis, G. C
Right arrow Articles by van Leeuwen, P. A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Ligthart-Melis, G. C
Right arrow Articles by van Leeuwen, P. A.
Agricola
Right arrow Articles by Ligthart-Melis, G. C
Right arrow Articles by van Leeuwen, P. A.
American Journal of Clinical Nutrition, Vol. 87, No. 5, 1282-1289, May 2008
© 2008 American Society for Nutrition


ORIGINAL RESEARCH COMMUNICATION

Glutamine is an important precursor for de novo synthesis of arginine in humans1,2,3,4

Gerdien C Ligthart-Melis, Marcel CG van de Poll, Petra G Boelens, Cornelis HC Dejong, Nicolaas EP Deutz and Paul AM van Leeuwen

1 From the Department of Surgery, VU University Medical Center, Amsterdam, Netherlands (GCL-M, PGB, and PAMvL), and the Department of Surgery, University Hospital Maastricht and the Nutrition and Toxicology Research Institute Maastricht (NUTRIM), Maastricht, Netherlands (MCGvdP, CHCD, and NEPD)

Background: A metabolic relation exists between glutamine and arginine, 2 amino acids with properties that enhance the recovery of seriously ill patients. It is possible that glutamine exerts part of its beneficial effects by enhancing the availability of arginine.

Objectives: We aimed to quantify under postabsorptive conditions the metabolic pathway of plasma glutamine into arginine via the intermediate citrulline and to establish the contribution of the kidneys to the synthesis of arginine.

Design: The study was conducted in patients during surgery. The metabolism of glutamine, citrulline, and arginine was studied by using intravenous administration of stable isotope tracers of the amino acids. Results were interpreted by using established equations. Parametric tests were used to test and correlate results. P < 0.05 was regarded as significant.

Results: Mean (±SE) whole-body plasma turnover rates of glutamine, citrulline, and arginine were 240 ± 14, 6.2 ± 0.6, and 42 ± 2.9 µmol · kg–1 · h–1, respectively (P < 0.01). Plasma turnover of citrulline derived from glutamine was shown to be 5.1 ± 0.7 µmol · kg–1 · h–1, and arginine derived from citrulline was shown to be 4.9 ± 0.9 µmol · kg–1 · h–1 (P < 0.01). The contribution of plasma glutamine to plasma arginine derived from plasma citrulline was calculated to be 64%. The kidneys were observed to take up >50% of circulating plasma citrulline and to release equimolar amounts of arginine into plasma.

Conclusions: This study shows that glutamine is an important precursor for the synthesis of arginine in humans. It also provides a firm basis for future studies exploring the effect of a treatment dose and the route of administration (enteral or parenteral) of glutamine.




This article has been cited by other articles:


Home page
Am. J. Clin. Nutr.Home page
G. C Ligthart-Melis, M. C. van de Poll, M. A. Vermeulen, P. G Boelens, M P. van den Tol, C. van Schaik, J.-P. De Bandt, N. E. Deutz, C. H. Dejong, and P. A. van Leeuwen
Enteral administration of alanyl-[2-15N]glutamine contributes more to the de novo synthesis of arginine than does intravenous infusion of the dipeptide in humans
Am. J. Clinical Nutrition, July 1, 2009; 90(1): 95 - 105.
[Abstract] [Full Text] [PDF]




HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2008 by The American Society for Nutrition