Glycine, Tryptophan, Fats, and Blood Glucose: Nutritional Analysis Essay

How Glycine and Tryptophan Are Supplied in the Body and During Malnutrition

Glycine is a non-essential, while tryptophan is an essential amino acid. Glycine is produced naturally by the body but can also be found in certain foods and supplements. Glycine is a neurotransmitter and a one-carbon donor and the basis of the formation of creatine, purines, glutathione, and other essential compounds (Jahoor et al., 2006). Glycine is formed from choline, serine, threonine, and hydroxyproline. Sarcosine is converted into glycine catalyzed by the sarcosine dehydrogenase enzyme from choline. It takes a multiorgan process, where the liver and the kidneys are mainly involved in the formation of glycine. Glycine is not produced in sufficient amounts in people, birds, and mammals under normal dietary conditions. It is also unavailable for reuse after it has been utilized in the formation of the essential compounds. There are periods when the demand for glycine exceeds its synthesis, such as during chronic low dietary protein intake.

The body cannot synthesize tryptophan, and people must obtain it from their diets. There are two types of tryptophans; L and D Tryptophan. Human beings need to consume protein-rich foods from plants and animals, such as eggs, milk, soy, and beans. People must reach the recommended protein dietary allowance for optimal tryptophan in the body, which facilitates the kynurenine and serotonin synthesis pathways. It is also a multiorgan process involving the brain, kidney, and liver. When a human being takes a large among of amino acids, it triggers the production of proteins in the liver. However, protein synthesis reduces the existing plasma tryptophan concentration when the dietary intake contains an unproportionate amount of tryptophan (Richard et al., 2009). When there is a low amount of tryptophan decreases its ability to cross the blood-brain barrier, resulting in low serotonin release. Acute tryptophan depletion is associated with mood and behavioral disorders, impaired cognitive processes, and hormonal problems (Richard et al., 2009).

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Physical Characteristics and Health Implications of Saturated and Unsaturated Fats

Saturated fats differ from other forms of fat in their molecular structure and physical characteristics. Saturated fats have only one bond between carbons in the fatty acid chain with a maximum number of hydrogen atoms. On the other hand, unsaturated fats have a double bond in the fatty acid chain. Saturated fats are usually solid at room temperatures, such as animal fat and butter. They also have a higher melting and smoking point than unsaturated fats. Although they are recommended for cooking at higher temperatures because they do not get rancid with heat, they are less preferred because of expense and taste. Saturated fats also have a longer shelf life than unsaturated fats. Most packaged foods have high amounts of saturated fats. Unsaturated fats are mainly from plants such as olive, corn, canola, and cod liver oils. They are also liquid at room temperature, go bad quickly, and have a lower melting point. Unsaturated fats can be classified into polyunsaturated and monounsaturated oils. Monounsaturated fats have one double bond, while polyunsaturated have more than one carbon double bond. Unsaturated fats help lower cholesterol, lowering the risk of cardiovascular diseases, while saturated fats cause plaquing of arteries.

Unsaturated fats can be turned into saturated fats through hydrogenation. A hydrogen bond is added to the double bond in the fatty acid chain, catalyzed by a solid such as Nickel (Dijkstra & van Duijn, 2019). This increases the melting point and oxidation stability. Oil companies use hydrogenation to achieve varying effects for various uses, such as margarine and low-fat spreads. Partially hydrogenated produces solid oils at room temperature, known as trans fats, which have a higher risk to cardiovascular health. Full hydrogenation results in fully saturated fats, reducing the trans isomer content to an acceptable level. Consumer concerns about risks caused by transfats have caused manufacturers to review the use of the hydrogenation label on their products (Tang, 2019). Diets high in trans and saturated fats raise cholesterol levels, raising the risk for cardiovascular conditions.

Blood Glucose Regulation in Athletes and During Stress

At the onset of high-intensity exercise, blood glucose levels rise due to fueling. Athletes are encouraged to take a diet rich in carbohydrates, which produce glucose, resulting in high performance. Physical activity affects blood sugar due to stress and the sensitivity of the muscles to insulin. The night before a race, the athlete usually has normal glucose levels released from the liver. Glycogen is stored in the liver (about 100 grams) and the muscles (about 500 grams). When the athlete eats, it triggers insulin production, which moves glucose to all their cells. When they exercise, a transporter protein known as GLUT 4 is released, covering muscle cells to allow them to take up glucose with no need for the normal amount of insulin. High endurance athletes are at a higher risk of suffering from diabetes because of their high insulin sensitivity (Riddell et al., 2020). The automatic nervous system releases adrenaline at the start of the race, which increases breathing and heart rate. This drives more oxygen into the muscles, promoting the conversion of glycogen into energy through aerobic respiration. The same thing happens in a stressed person, where stress hormones, adrenaline, and norepinephrine, cause higher heart rate, blood pressure, and muscle tension. Athletes can experience hypoglycemia after the high glucose levels suddenly drop after the race. When they exercise with high insulin levels, they are likely to experience low blood sugar, making them feel sluggish and at a higher risk of injury. Hydration and supplements help balance sugar levels at all race stages.

References

Dijkstra, A. J., & Van Duijn, G. (2016). Vegetable oils: Oil production and processing. In Encyclopedia of Food Chemistry (pp. 373-380). Elsevier. https://doi.org/10.1016/B978-0-12-384947-2.00707-8

Jahoor, F., Badaloo, A., Reid, M., & Forrester, T. (2006). Glycine production in severe childhood undernutrition. The American Journal of Clinical Nutrition, 84(1), 143-149. https://doi.org/10.1093/ajcn/84.1.143

Richard, D. M., Dawes, M. A., Mathias, C. W., Acheson, A., Hill-Kapturczak, N., & Dougherty, D. M. (2009). l-tryptophan: Basic metabolic functions, behavioral research and therapeutic indications. International Journal of Tryptophan Research, 2, IJTR.S2129. https://doi.org/10.4137/ijtr.s2129

Riddell, M. C., Scott, S. N., Fournier, P. A., Colberg, S. R., Gallen, I. W., Moser, O., Stettler, C., Yardley, J. E., Zaharieva, D. P., Adolfsson, P., & Bracken, R. M. (2020). The competitive athlete with type 1 diabetes. Diabetologia, 63(8), 1475-1490. https://doi.org/10.1007/s00125-020-05183-8

Tang, D. (2019). Hardstock triglycerides. In Encyclopedia of Food Chemistry (pp.128-131). Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.21592-8