Version 2.78

Description

Glutamine, (L-glutamine) is an amino acide traditionally considered nonessential, however it may be considered "conditionally essential" after critical illness, stress, or injury. (Glutamine is different than glutamate (glutamic acid), monosodium glutamate, and gluten.) It is the most abundant free amino acid in human muscle and plasma, and is important as a constituent of proteins and as a means of nitrogen transport between tissues. Muscle is the major tissue involved in glutamine synthesis. Glutamine is utilized at high rates by leukocytes (particularly lymphocytes) to provide energy and optimal conditions for nucleotide biosynthesis, and therefore cell proliferation metabolic requirements. In times of stress (illness or prolonged exercise for example) there is an associated decrease in the intramuscular and plasma concentrations of glutamine, and it has been hypothesized that this decrease in glutamine availability could impair immune function. Dietary sources of glutamine include plant and animal proteins such as beef, pork, poultry, milk, yogurt, ricotta cheese, cottage cheese, raw spinach, raw parsley, and cabbage. PMID: 16215069 Source: Regenstrief LOINC, PMID: 16215069

Basic Part Properties

Part Name
Glutamine intake
Part Display Name
Glutamine intake
Part Type
Component (Describes the core component or analyte measured)
Created On
2015-11-16
Construct for LOINC Short Name
Glutamine intake

LOINC Terminology Service (API) using HL7® FHIR® Get Info

CodeSystem lookup
https://fhir.loinc.org/CodeSystem/$lookup?system=http://loinc.org&code=LP203169-0

Language Variants Get Info

Tag Language Translation
zh-CN Chinese (China) 谷氨酰胺摄入
Synonyms: 谷氨酰胺（麸醯胺酸、戊氨二酸一酰胺、谷酰胺、Gln）摄入（摄取、摄食、吸收、吸入、食入、进食、饮入、饮下、喝下、吃进、喝下去、吃进去）;谷氨酰胺摄入（摄取、摄食、吸收、食入、进食）量（数量）
it-IT Italian (Italy) Assunzione di Glutamina