FComEx: Glycine (PC000111)

Record Information

Version

1.0

Creation date

2015-10-09 22:28:31 UTC

Update date

2017-01-19 02:36:13 UTC

FoodComEx ID

PC000111

FoodDB Record

FDB000484

Chemical Information

Name

Glycine

Description

Glycine, also known as Gly or aminoacetic acid, belongs to the class of organic compounds known as alpha amino acids. These are amino acids in which the amino group is attached to the carbon atom immediately adjacent to the carboxylate group (alpha carbon). Glycine is a very strong basic compound (based on its pKa). Glycine exists in all living species, ranging from bacteria to humans. Glycine is an odorless tasting compound. Outside of the human body, Glycine is found, on average, in the highest concentration within a few different foods, such as gelatins, gelatin desserts, and beluga whales and in a lower concentration in hedge mustards, pumpkinseed sunfish, and prunus (cherry, plum). Glycine has also been detected, but not quantified in, several different foods, such as boysenberries, fruit juices, giant butterburs, ginsengs, and Chinese mustards. Glycine is most important and simple, nonessential amino acid in humans, animals, and many mammals. Generally, glycine is synthesized from choline, serine, hydroxyproline, and threonine through interorgan metabolism in which kidneys and liver are the primarily involved. Glycine acts as precursor for several key metabolites of low molecular weight such as creatine, glutathione, haem, purines, and porphyrins. There are a number of reports supporting the role of supplementary glycine in prevention of many diseases and disorders including cancer. Dietary supplementation of glycine is effectual has been shown to be effective in treating metabolic disorders in patients with cardiovascular diseases ( PMID: 25332814), several inflammatory diseases, obesity, cancers, and diabetes ( PMID: 27292783). Glycine has also been shown to enhance the quality of sleep and neurological functions. (PMID: 28337245)

CAS Number

56-40-6

Structure

MOL SDF PDB SMILES InChI

Synonyms

Synonym	Source
2-Aminoacetate	biospider
2-Aminoacetic acid	biospider
Aciport	biospider
Adenine	biospider
Amino-acetate	biospider
Amino-acetic acid	biospider
Aminoacetate	biospider
Aminoacetic acid	ChEBI
Aminoacetic acid, 9CI	db_source
Aminoessigsaeure	ChEBI
Aminoethanoate	biospider
Aminoethanoic acid	biospider
Amitone	biospider
Athenon	biospider
E640	db_source
FEMA 3287	db_source
G	ChEBI
Glicoamin	biospider
Glue sugar	db_source
Gly	db_source
Glycin	biospider
Glycocoll	db_source
Glycolixir	HMDB
Glycosthene	HMDB
Glykokoll	ChEBI
Glyzin	ChEBI
Gyn-hydralin	HMDB
H2N-CH2-COOH	ChEBI
Hgly	ChEBI
Leimzucker	ChEBI
Padil	biospider

Chemical Formula

C2H5NO2

IUPAC name

2-aminoacetic acid

InChI Identifier

InChI=1S/C2H5NO2/c3-1-2(4)5/h1,3H2,(H,4,5)

InChI Key

DHMQDGOQFOQNFH-UHFFFAOYSA-N

Isomeric SMILES

NCC(O)=O

Average Molecular Weight

75.0666

Monoisotopic Molecular Weight

75.032028409

Chemical Taxonomy

Description

Belongs to the class of organic compounds known as alpha amino acids. These are amino acids in which the amino group is attached to the carbon atom immediately adjacent to the carboxylate group (alpha carbon).

Kingdom

Organic compounds

Super Class

Organic acids and derivatives

Class

Carboxylic acids and derivatives

Sub Class

Amino acids, peptides, and analogues

Direct Parent

Alpha amino acids

Alternative Parents

Substituents

Alpha-amino acid
Amino acid
Carboxylic acid
Monocarboxylic acid or derivatives
Organic nitrogen compound
Organic oxide
Hydrocarbon derivative
Primary amine
Organooxygen compound
Organonitrogen compound
Organopnictogen compound
Primary aliphatic amine
Organic oxygen compound
Carbonyl group
Amine
Aliphatic acyclic compound

Molecular Framework

Aliphatic acyclic compounds

External Descriptors

alpha-amino acid (CHEBI:15428 )
proteinogenic amino acid (CHEBI:15428 )
serine family amino acid (CHEBI:15428 )
Common amino acids (C00037 )
Amino acids (C00037 )

Physico-Chemical Properties - Experimental

Property	Value	Reference
Experimental logP	-3.21	HANSCH,C ET AL. (1995)
Experimental Water Solubility	249 mg/mL at 25 oC	YALKOWSKY,SH & DANNENFELSER,RM (1992)
Melting Point	Mp 292 (262°)° dec.	DFC

Foods of Origin