Determining The Presence of Glycine in Meat

DETERMINING THE
PRESENCE OF
GLYCINE IN
MEAT/DAIRY FOODS
AND ITS EFFECTS IN
OUR SYSTEM
INTRODUCTION
As we go through our daily lives, we eat a lot of food
every day. These foods contain different stuff that can
affect your body in various ways. Most people do not
know that foods we eat everyday contain glycine.
Glycine is an amino acid, or a building block for
protein. The body can make glycine on its own, but it
is also consumed in the diet. A typical diet contains
about 2 grams of glycine daily. The primary sources
are protein-rich foods including meat, fish, dairy, and
legumes. Glycine can also be taken as a supplement.
Glycine also has a lot of benefits in the body such as
glycine benefits for bone health, although the impact
of specific amino acids on bone mineral density and
the risk of bone diseases such as osteoporosis has
not been identified, glycine has been implicated in
promoting bone health.
STATEMENT OF THE PROBLEM
The study will be conducted to determine the
safe amount of glycine intake the body can
handle. Specifically, it aims to address the
following questions:
1. How much glycine is within the foods we eat,

specifically meat and dairy products?
2. What glycine rich foods should be moderately
eaten?
3. How much food with glycine can we intake
within our body?
SIGNIFICANCE OF THE STUDY
This study wants to make sure that
the daily glycine intake of people can
be seen as significant since glycine
can affect our body if we intake too
much of it. It will help people
monitor their glycine intake by them
knowing foods that contain glycine.
SCOPE AND DELIMITATION
This study focuses on the glycine
rich foods that is within the food we
commonly eat daily. It will also go
through trials that test how much of
these glycine rich foods we can take.
The delimitation of the study which
is excluded in the study are those
foods we eat that do not contain
glycine.
F
L
O
W
C
H
A
R
T
REVIEW OF RELATED LITERATURE
Glycine is an amino acid or a building block
for protein. The body can make glycine on
its own but it is also consumed in the diet.
A typical diet contains about 2 grams of
glycine daily. The primary sources are
protein-rich foods including meat, fish,
dairy, and legumes. Glycine can also be
taken as a supplement.
Glycine is used for schizophrenia, stroke,
and memory and thinking skills (cognitive
function), but there is no good scientific
evidence to support these uses.
The aim of their study was to identify the food
sources of protein and 18 amino acids (AAs) in
the average Polish diet. The analysis was
conducted based on the 2016 Household
Budget Survey (HBS) on the consumption of
food products from a representative sample of
38,886 households. This survey was organized,
conducted and controlled by the Central
Statistical Office, Social Surveys and Living
Conditions Statistics Department in
cooperation with the Statistic Office based on
the recording of expenditures, quantitative
consumption, and revenues in budget books
for one month.
91 food products from 13 food categories (e.g.,
meat and meat products) consisting of 42 food
groups (e.g., red meat, milk, eggs) were analyzed to
determine protein and amino acid intake from
these products. Three categories delivered 80.9%
of total protein (meat and meat products: 38.9%;
grain products: 23.9%; and milk and dairy
products: 18.1%). The branched-chain amino acids
were delivered mainly by meat and meat products
(39.9%; 41.3% and 37.4%, respectively). Meat and
meat products were also the most important
source for other essential amino acids (EAAs:
lysine 49.2%, histidine 46.6%, threonine 44.7%,
tryptophan 41.4%, phenylalanine 35.3%, and
methionine 44.2%).
In terms of the contribution of the non-essential or
conditionally essential amino acids to the average
Polish diet, most important were grain products
(for cysteine: 41.2%; glutamic acid: 33.8%; proline:
34.1%), and meat and meat products (for tyrosine:
38.3%; arginine: 46.1%; alanine: 48.7%; aspartic
acid: 41.7%; glycine: 52.5%; serine: 33.6%). Five
clusters were identified to assess the impact of
socio-demographic and economic factors on the
protein supply. The largest impact was observed
for respondent education, degree of urbanization,
study month, and usage of agricultural land. The
shares of animal food in total protein supply
amounted to 66.5% in total population and varied
from 56.4% to 73.6% in different clusters.
Taking into consideration the role of proteins
and healthy eating patterns related to protein,
it is important to analyze the consumption of
food with respect to the share of particular food
groups in the contribution of energy and
nutrients. As far as protein and amino acids
are concerned, type of protein to be eaten,
protein quality and protein density should be
analyzed. The requirements for dietary protein
are aimed at providing the minima for nine
essential amino acids or indispensable amino
acids.
Pharmacological effects of dietary amino

acids and peptides must be compared to
an isonitrogenous control that is as inert
as possible. To establish a rationale for
the choice of such a control, potential
metabolic and nutritional effects of three
currently used nitrogenous controls
(glycine, alanine, and casein) were
evaluated in an endotoxemic rat model
that has well-defined alterations in AA
and protein metabolism.
METHODOLOGY
Research Design
This study will make use of quantitative design
specifically gravimetric analysis under analytical
analysis. Gravimetric analysis is a technique
through which the amount of an analyte (the ion
being analyzed) can be determined through the
measurement of mass. Gravimetric analyses
depend on comparing the masses of two
compounds containing the analyte. The principle
behind gravimetric analysis is that the mass of
an ion in a pure compound can be determined
and then used to find the mass percent of the
same ion in a known quantity of an impure
compound.
METHODOLOGY
Sampling procedure and Sample/ Data
gathering Method
The main sample will be glycine rich foods
like meats and dairy. For it to be put into
practice for a lab without any further
sophisticated equipment out of a precision
balance and a few other tools and
equipment, digest your sample so that the
proteins are fully decomposed into amino
acids. Adjust the pH-value with a suitable
buffer used for the following
chromatography and which can be removed
later on.
METHODOLOGY
gathering Method
Perform a one or two dimensional thick-
film chromatography with a known
amount of sample so that your glycine
reaches up to approximately 50 mg in
the spot, which should be fully separated
from other spots (check with ninhydrine
and a selective spectroscopic method).
Extract/scratch the spot quantitatively
from the glass plate.
METHODOLOGY
gathering Method
Remove the solid chromatography material.
Let the solvent to evaporate without loss or
contamination of your analyte. Check with
IR or other spectroscopic or
chromatographic method the purity of the
analyte (L-glycine). Weigh your sample in a
crucible or other suitable container with a
precision balance able to indicate at least a
few micrograms. Use proper corrections for
air buoyancy.
METHODOLOGY
Data Analysis
The data that will be gathered will be
analyzed using analytical analysis. An
analytical technique (analytical method) is
a procedure or a method for the analysis of
some problem, status or a fact. Analytical
techniques are usually time-limited and
task-limited. They will be used once to
solve a specific issue which will be the
comparation of the test of glycine in foods
and the human body.
METHODOLOGY
Results and Discussion
Solubility Tests
The solubility of amino acids and proteins is
largely dependent on the solution pH. The
structural changes in an amino acid or protein
that take place at different pH values alter the
relative solubility of the molecule. In acidic
solutions, both amino and carboxylic groups are
protonated. In basic solutions, both groups are
deprotonated. Amino acids are essentially soluble
in water. Their solubilities in water, dilute alkali
and dilute acid varies from one compound to the
other depending on the structure of their side
chains. This test can be applying when dealing
with glycine.
METHODOLOGY
Procedure:
- Note the solubility of amino acids in water
and alcohol by placing a small amount in a
test tube, adding a few mL of solvent and
warming if necessary.
-Liquidize some meat by boiling them then
use the broth for the experiment
- Determine the amino acid solution is
acidic or basic by using a litmus paper
while
testing the solubility in water.
METHODOLOGY
- Repeat the solubility test using dilute HCl
and dilute NaOH. With this procedure we
can determine how high is the presence of
glycine in the meat depending on the color
showed. Since using the red litmus paper, it
turned slightly blue. On the other hand,
when using the blue one it turns slightly
red. This pertains that the presence of
glycine isn’t totally there but there’s still
some of it.
REFERENCES
https://www.webmd.com/vitamins/ai/in
gredientmono-
1072/glycine#:~:text=Glycine%20is
%20an%20amino%20acid,2%20grams
%20of%20glycine%20daily.
https://academic.oup.com/jn/article-
abstract/51/3/319/4727479
https://www.ncbi.nlm.nih.gov/pmc/arti
cles/PMC6315330/
https://www.nature.com/articles/s4146
7-019-08936-1

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DETERMINING THE

1. How much glycine is within the foods we eat,

Pharmacological effects of dietary amino

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