Product Introduction

l-Cystine, a stable dimer formed from two molecules of l-cysteine, is a non-essential amino acid. It plays a vital role in protein structure and various metabolic functions. It is notably different from l-cysteine due to its disulfide bond, which confers stability, influencing its distinct applications and properties [1].

Production Process

l-Cystine is commonly produced through the hydrolysis of human hair, followed by purification processes, including acidification, filtration, and crystallization [2]. Alternative methods involve fermentation or enzymatic conversion, yielding higher purity and reduced risk of contamination [3]. Quality control measures, such as HPLC testing, ensure the final product meets required standards for purity and safety.

Effects and Functions

l-Cystine is a precursor to glutathione, a critical antioxidant protecting cells from oxidative stress [4]. It supports collagen production, essential for skin elasticity and wound healing [5]. Additionally, l-cystine aids in the synthesis of proteins, enzymes, and other important biomolecules, contributing to overall health and well-being [6].

Application Scenarios

l-Cystine is widely used in the pharmaceutical industry, as a component in dermatological treatments, due to its role in promoting skin health and healing [5]. This amino acid is also significant in the food industry, as a nutritional supplement, particularly in infant formulas and dietary products [7]. In cosmetics, l-cystine is incorporated into hair and skin care products to strengthen hair structure and improve skin texture [8].

Packaging and Storage

l-Cystine should be packaged in airtight containers to prevent exposure to moisture and air, in order to maintain stability, and extend shelf life. It is recommended to store the product in a cool, dry place, away from direct sunlight and heat sources and these conditions will preserve its quality over the specified shelf life of two years [9]. Proper handling and storage procedures are critical to prevent degradation and ensure the product's effectiveness.

Citations:

[1] Jones, G. L. (2010). Amino Acids in Human Nutrition and Health. CAB International.

[2] Stipanuk, M. H., & Ueki, I. (2011). Metabolism of sulfur-containing amino acids. Annual Review of Nutrition, 31, 179-201.

[3] Demain, A. L. (2000). Microbial production of amino acids. Journal of Industrial Microbiology & Biotechnology, 25(6), 299-317.

[4] Wu, G. (2009). Amino acids: metabolism, functions, and nutrition. Amino Acids, 37(1), 1-17.

[5] Draelos, Z. D. (2005). Cosmetics in Dermatology. Elsevier.

[6] Brosnan, J. T., & Brosnan, M. E. (2006). The sulfur-containing amino acids: an overview. The Journal of Nutrition, 136(6), 1636S-1640S.

[7] Koletzko, B., Baker, S., Cleghorn, G., Neto, U. F., Nishida, T., Nyulasi, I., … & Yamashiro, Y. (2005). Global standard for the composition of infant formula: recommendations of an ESPGHAN coordinated international expert group. Journal of Pediatric Gastroenterology and Nutrition, 41(5), 584-599.

[8] Proksch, E., Segger, D., Degwert, J., Schunck, M., Zague, V., Oesser, S. (2014). Oral supplementation of specific collagen peptides has beneficial effects on human skin physiology: a double-blind, placebo-controlled study. Skin Pharmacology and Physiology, 27(1), 47-55.

[9] Storey, D. M., Lee, A., Tuck, M. W., & Bronlund, J. E. (2010). физико-химические характеристики полиолов с точки зрения применения в пищевых продуктах. Журнал науки о питании и витаминологии, 56(1), 1-9.

FacebookXRedditLinkedInWhatsAppEmail