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Category:nutrient adjuncts, dietary supplements, nutrient agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | white powder (est) |
| Assay: | 95.00 to 100.00
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| Food Chemicals Codex Listed: | No |
| Melting Point: | 195.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 754.00 to 755.00 °C. @ 760.00 mm Hg (est)
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| Flash Point: | 770.00 °F. TCC ( 410.10 °C. ) (est)
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| logP (o/w): | -1.645 (est) |
| Soluble in: |
| | water, 1.927e+005 mg/L @ 25 °C (est) |
Organoleptic Properties:
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
| AIDP |
| L-Glutathione (Reduced) 98.0%
|
| Alfa Biotechnology |
| For experimental / research use only. |
| Glutathione 98%
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| Bio Springer |
| Springer® 4000 yeast extracts
Flavor: characteristic The Springer® 4000 yeast extracts provide Kokumi taste, or mouthfullness, thanks to the naturally occurring sulfur amino acids and peptides they contain. They provide intense poultry stock flavour and enhance meat and cheese flavours. These glutathione-rich extracts work well on their own or in synergy with one of our Springer® yeast extracts. |
| BOC Sciences |
| For experimental / research use only. |
| Glutathione >98%
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| Carbosynth |
| For experimental / research use only. |
| L-Glutathione, reduced
|
| Charkit Chemical |
| GLUTATHIONE REDUCED, L-
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| Charkit Chemical |
| GLUTATHIONE, L-
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| George Uhe Company |
| Glutathione
|
| Glentham Life Sciences |
| Glutathione reduced
|
| Graham Chemical |
| L-Glutathione
|
| Jiangyin Healthway |
| Reduced Glutathione
|
| New functional food ingredients |
| Meafo |
| For experimental / research use only. |
| L-Glutathione Reduced 98%
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| Penta International |
| GLUTATHIONE REDUCED
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| Prinova |
| L-Glutathione
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| Santa Cruz Biotechnology |
| For experimental / research use only. |
| Glutathione, reduced ≥98%
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| Sigma-Aldrich |
| For experimental / research use only. |
| L-Glutathione reduced ≥98.0%
|
| WILD Flavors |
| L-Glutathione
Flavor: taste L-Glutathione is a small protein consisting of three amino acids: cysteine, glutamic acid and glycine. It neutralizes free radicals that can cause cellular damage. It also acts as a regulator for other antioxidants in the body, such as Vitamins C & E, and is found in every cell in the body. It plays an important role in cellular metabolism, immunity and overall health and wellness. |
Safety Information:
| |
| Hazards identification |
| |
| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
| |
| Pictogram | |
| |
| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
intravenous-rabbit LD50 > 2000 mg/kg
Biochemical Journal. Vol. 41, Pg. 325, 1947.
oral-mouse LD50 5000 mg/kg
"Modern Pharmaceuticals of Japan, IV," Tokyo, Japan Pharmaceutical, Medical and Dental Supply Exporters' Assoc., 1972Vol. -, Pg. 93, 1972.
intravenous-mouse LD50 2238 mg/kg
Japanese Journal of Antibiotics. Vol. 38, Pg. 137, 1985.
intraperitoneal-mouse LD50 4020 mg/kg
"Modern Pharmaceuticals of Japan, IV," Tokyo, Japan Pharmaceutical, Medical and Dental Supply Exporters' Assoc., 1972Vol. -, Pg. 93, 1972.
intramuscular-mouse LD50 4000 mg/kg
"Modern Pharmaceuticals of Japan, III," Tokyo, Japan Pharmaceutical, Medical and Dental Suppl Exporters' Assoc., 1968Vol. -, Pg. 97, 1968.
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| Dermal Toxicity: |
subcutaneous-mouse LD50 5000 mg/kg
"Modern Pharmaceuticals of Japan, IV," Tokyo, Japan Pharmaceutical, Medical and Dental Supply Exporters' Assoc., 1972Vol. -, Pg. 93, 1972.
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | nutrient adjuncts, dietary supplements, nutrient agents |
| Recommendation for glutathione usage levels up to: | | | not for fragrance use.
|
| |
| Recommendation for glutathione flavor usage levels up to: |
| | not for flavor use.
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Safety References:
European Food Safety Authority (EFSA) reference(s):
|
EFSA scientific advice to EC on accumulating formaldehyde in GM soybeans
View page or View pdf
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| EPI System: View |
| ClinicalTrials.gov:search |
| Daily Med:search |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA GENetic TOXicology:Search |
| EPA Substance Registry Services (TSCA):70-18-8 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :124886 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| (2S)-2-amino-5-[[(2R)-1-(carboxymethylamino)-1-oxo-3-sulfanylpropan-2-yl]amino]-5-oxopentanoic acid |
| Chemidplus:0000070188 |
| RTECS:MC0556000 for cas# 70-18-8 |
References:
| | (2S)-2-amino-5-[[(2R)-1-(carboxymethylamino)-1-oxo-3-sulfanylpropan-2-yl]amino]-5-oxopentanoic acid |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 70-18-8 |
| Pubchem (cid): | 124886 |
| Pubchem (sid): | 134971822 |
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| (S)-2- | amino-5-((R)-1-(carboxymethylamino)-3-mercapto-1-oxopropan-2-ylamino)-5-oxopentanoic acid | | (2S)-2- | amino-5-({(2R)-1-[(carboxymethyl)amino]-1-oxo-3-sulfanyl-2-propanyl}amino)-5-oxopentanoic acid | | (2S)-2- | amino-5-[[(2R)-1-(carboxymethylamino)-1-oxo-3-sulfanylpropan-2-yl]amino]-5-oxopentanoic acid | | | deltathione | | N-(N-L-g- | glutamyl-L-cysteinyl)glycine | | N-(N-L-gamma- | glutamyl-L-cysteinyl)glycine | | 5-L- | glutamyl-L-cysteinylglycine | | L- | glutamyl-L-cysteinylglycine | | | glutathiol | | L- | glutathione | | L- | glutathione reduced | | | glutathione reduced form | | | glutathione, reduced form | | L- | glutatione |
Articles:
| PubMed:Evolved Saccharomyces cerevisiae wine strains with enhanced glutathione production obtained by an evolution-based strategy. |
| PubMed:Secretion expression of SOD1 and its overlapping function with GSH in brewing yeast strain for better flavor and anti-aging ability. |
| PubMed:Protective effects of N-acetylcysteine against monosodium glutamate-induced astrocytic cell death. |
| PubMed:Direct accurate analysis of cysteinylated and glutathionylated precursors of 4-mercapto-4-methyl-2-pentanone and 3-mercaptohexan-1-ol in must by ultrahigh performance liquid chromatography coupled to mass spectrometry. |
| PubMed:Leaf proteome profiling of transgenic mint infected with Alternaria alternata. |
| PubMed:Restoration of brain antioxidant status by hydroalcoholic extract of Mimusops elengi flowers in rats treated with monosodium glutamate. |
| PubMed:New insights into sulfur metabolism in yeasts as revealed by studies of Yarrowia lipolytica. |
| PubMed:Response surface methodology for meat-like odorants from Maillard reaction with glutathione I: the optimization analysis and the general pathway exploration. |
| PubMed:Integrated expression of the α-amylase, dextranase and glutathione gene in an industrial brewer's yeast strain. |
| PubMed:Construction of self-cloning, indigenous wine strains of Saccharomyces cerevisiae with enhanced glycerol and glutathione production. |
| PubMed:Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate. |
| PubMed:4-(2-Hydroxypropan-2-yl)-1-methylcyclohexane-1,2-diol prevents xenobiotic induced cytotoxicity. |
| PubMed:Response surface methodology for meat-like odorants from the Maillard reaction with glutathione II: the tendencies analysis of meat-like donors. |
| PubMed:Effect of monosodium glutamate on lipid peroxidation and certain antioxidant enzymes in cardiac tissue of alcoholic adult male mice. |
| PubMed:Toxic effects of some synthetic food colorants and/or flavor additives on male rats. |
| PubMed:Development of Saccharomyces cerevisiae producing higher levels of sulfur dioxide and glutathione to improve beer flavor stability. |
| PubMed:Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products. |
| PubMed:Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions. |
| PubMed:Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup. |
| PubMed:Identification of impact odorants contributing to fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect. |
| PubMed:Construction of amylolytic industrial brewing yeast strain with high glutathione content for manufacturing beer with improved anti-staling capability and flavor. |
| PubMed:Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activation. |
| PubMed:The cinnamon-derived dietary factor cinnamic aldehyde activates the Nrf2-dependent antioxidant response in human epithelial colon cells. |
| PubMed:Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG. |
| PubMed:Glutamate. Its applications in food and contribution to health. |
| PubMed:A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. |
| PubMed:Free amino acid production during tomato fruit ripening: a focus on L-glutamate. |
| PubMed:[Effects of knockout ECM25/YJL201W gene in brewing yeast on beer flavor stability]. |
| PubMed:Over-expression of GSH1 gene and disruption of PEP4 gene in self-cloning industrial brewer's yeast. |
| PubMed:Cytotoxicity and gene expression profiles in cell cultures exposed to whole smoke from three types of cigarettes. |
| PubMed:Monosodium glutamate-induced oxidative damage and genotoxicity in the rat: modulatory role of vitamin C, vitamin E and quercetin. |
| PubMed:The Saccharomyces cerevisiae EHT1 and EEB1 genes encode novel enzymes with medium-chain fatty acid ethyl ester synthesis and hydrolysis capacity. |
| PubMed:A comparative study of the antioxidant/prooxidant activities of eugenol and isoeugenol with various concentrations and oxidation conditions. |
| PubMed:Chemometric modeling to relate antioxidants, neutral lipid fatty acids, and flavor components in chicken breasts. |
| PubMed:Isothiocyanates in cancer prevention. |
| PubMed:NTP toxicology and carcinogensis Studies of 2,4-hexadienal (89% trans,trans isomer, CAS No. 142-83-6; 11% cis,trans isomer) (Gavage Studies). |
| PubMed:II. Glutamine and glutamate. |
| PubMed:Constituents of the essential oil of the Cinnamomum cassia stem bark and the biological properties. |
| PubMed:Mechanisms of inhibition of chemical toxicity and carcinogenesis by diallyl sulfide (DAS) and related compounds from garlic. |
| PubMed:Decrease of hepatic catalase level by treatment with diallyl sulfide and garlic homogenates in rats and mice. |
| PubMed:Flavor characteristics of glutathione in raw and cooked foodstuffs. |
| PubMed:Metabolism of the chemoprotective agent diallyl sulfide to glutathione conjugates in rats. |
| PubMed:Pathways of metabolism of [1'-14C]-trans-anethole in the rat and mouse. |
| PubMed:Protective effects of garlic and related organosulfur compounds on acetaminophen-induced hepatotoxicity in mice. |
| PubMed:Differential induction of glutathione transferase isoenzymes of mice stomach by diallyl sulfide, a naturally occurring anticarcinogen. |
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a tripeptide with many roles in cells. it conjugates to drugs to make them more soluble for excretion, is a cofactor for some enzymes, is involved in protein disulfide bond rearrangement and reduces peroxides. Glutathione (GSH) - reduced glutathione - is a tripeptide with a gamma peptide linkage between the amine group of cysteine (which is attached by normal peptide linkage to a glycine) and the carboxyl group of the glutamate side-chain. It is an antioxidant, preventing damage to important cellular components caused by reactive oxygen species such as free radicals and peroxides. [Wikipedia]
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3D/inchi