Glucosamine
Performance & Recovery?11Â?
Overview
- Glucosamine is a naturally occurring amino-sugar.
- It serves as a building block for glycosaminoglycans, the major components of cartilage, synovial fluid, and connective-tissue matrix.
- As a dietary supplement, it is most commonly used to support joint health and to help maintain the structural integrity of cartilage.
Chemistry
- Glucosamine is chemically 2‑amino‑2‑deoxy‑D‑glucose (IUPAC: (2R)-2‑amino‑2‑deoxy‑D‑glucose).
- Its molecular formula is C₆H₁₃NO₅ with a molecular weight of 179.17 g·mol⁻¹.
- The molecule consists of a hexose backbone with an amine group replacing the hydroxyl at C‑2, conferring basicity.
- Two commercially used salts are glucosamine sulfate (often as the sodium or potassium salt of the sulphate) and glucosamine hydrochloride.
- Glucosamine is water-soluble (≈50 g/L at 20 °C) and stable at pH 5–7; it is prone to oxidation, thus stabilizers (e.g., sodium chloride) are added in formulations.
- The presence of a free amino group makes it a substrate for O‑GlcNAc transferase, linking it directly to protein‑glycosylation pathways.
Sources & Quality
- Commercial glucosamine is primarily derived from chitin in the exoskeletons of crustaceans (shrimp, crab, lobster).
- The standard extraction involves demineralization, deproteinization, and acid or enzymatic hydrolysis to liberate glucosamine, which is then purified, crystallized, and converted to either the sulfate or hydrochloride salt.
- A growing proportion is produced by microbial fermentation (e.g., E. coli or Corynebacterium spp.) using glucose as a substrate, yielding a non-shell-fish (vegetarian) product that avoids allergen concerns.
- Quality considerations include verification of ≥95 % purity, absence of heavy metals or shell-fish proteins, and compliance with USP‑NF or EFSA standards.
- Third-party testing (e.g., NSF, ConsumerLab) is recommended to ensure consistent potency and to detect contaminants such as arsenic or lead.
Where to Buy Glucosamine
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