Reference Number: 282
Year: 2017
Link: Link to original paper
Summary
Purpose of review
Glutamine is the most abundant amino acid in plasma and plays a key role in maintaining the integrity of
intestinal barrier.
Recent findings
Experimental studies showed that glutamine is able to modulate intestinal permeability and tight junction
protein expression in several conditions. Recent articles underlined its putative beneficial role in
gastrointestinal disorders such as irritable bowel syndrome.
Summary
Glutamine is a major nutrient to maintain intestinal barrier function in animals and humans. Depletion of
glutamine results in villus atrophy, decreased expression of tight junction proteins and increased intestinal
permeability. Moreover, glutamine supplementation can improve gut barrier function in several
experimental conditions of injury and in some clinical situations. Furthermore, preventive effects of
glutamine in experimental models of intestinal injuries have been recently reported. Despite promising data
in experimental models, further studies are needed to evaluate glutamine supplementation in clinical
practice.
What does this mean for bakers?
Glutamine is an important nutrient which helps to maintain the gut lining and create a barrier preventing pathogens crossing from the gut to the bloodstream. Foods rich in glutamine include animal proteins, fish, nuts, cabbage and beans, many of which can all easily be incorporated into our baking or eaten alongside baked goods.