What is L-alanyl-l-glutamine?
L-alanyl-l-glutamine (CAS Number: 39537-23-0) is a synthetic dipeptide formed by the combination of two amino acids: L-alanine and L-glutamine. Dipeptides are small protein fragments consisting of two amino acids linked by a peptide bond. L-alanyl-l-glutamine appears in scientific literature primarily in the context of nutritional and medical research, where it has been studied as a potential supplement ingredient rather than as a traditional food additive.
Common Uses
L-alanyl-l-glutamine is classified as a flavoring agent or flavor adjuvant in food additive databases. As a flavoring ingredient, it may contribute taste characteristics to food and beverage products. The compound's use in commercial food applications appears to be limited, with most research and applications concentrated in pharmaceutical, medical nutrition, and dietary supplement sectors rather than conventional food manufacturing. When used in these latter contexts, it is typically employed for its potential nutritional properties rather than its sensory attributes.
Safety Assessment
As of current FDA records, L-alanyl-l-glutamine has generated zero reported adverse events and zero product recalls. This absence of documented safety incidents suggests the compound has not raised significant safety concerns in regulatory monitoring systems. However, the lack of adverse event reports does not necessarily indicate extensive safety testing or widespread use in the food supply.
The compound is not listed as Generally Recognized as Safe (GRAS) by the FDA, meaning it has not received formal GRAS determination through either the FDA's affirmation process or qualified expert consensus procedures. GRAS status typically requires substantial scientific evidence of safety based on a history of use or scientific data. The absence of GRAS status indicates that either: (1) a formal GRAS petition has not been submitted, (2) a petition was submitted but not approved, or (3) the additive has not been evaluated through GRAS pathways.
Since L-alanine and L-glutamine are both naturally occurring amino acids recognized as safe and used in various food and pharmaceutical applications, the safety profile of their dipeptide form would logically merit consideration. However, regulatory approval of individual components does not automatically confer approval status to their combinations.
Regulatory Status
L-alanyl-l-glutamine does not have FDA GRAS status for use as a food additive in the United States. This means it cannot be legally added to food products intended for the general U.S. population without prior FDA approval or establishment of GRAS status through appropriate regulatory pathways. Any manufacturer seeking to use this ingredient in food would need to either obtain GRAS determination or submit a food additive petition for FDA approval.
The regulatory status in other jurisdictions, including the European Union, Canada, or other countries, may differ and would require separate evaluation of those regions' regulatory frameworks.
Key Studies
Most peer-reviewed research on L-alanyl-l-glutamine concentrates on its potential role in clinical nutrition, immune function, and gastrointestinal health rather than its sensory or flavoring properties. These studies typically examine it as a supplement ingredient in specialized medical nutrition formulations, parenteral nutrition solutions, and clinical interventions rather than as a food flavoring agent.
Scientific literature demonstrates that individual amino acids and dipeptides can be absorbed and metabolized by the human body, but specific research quantifying the safety profile of L-alanyl-l-glutamine when used as a food flavoring agent at typical usage levels appears limited in the publicly available scientific record.
Manufacturers or researchers interested in establishing GRAS status or food additive approval for this ingredient would likely need to compile or generate additional safety data specific to food use scenarios.