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Glycine is a required co-agonist along with glutamate for NMDA receptors. In contrast to the inhibitory role of glycine in the spinal cord, this behaviour is facilitated at the glutamatergic receptors which are excitatory. [41] The LD 50 of glycine is 7930 mg/kg in rats (oral), [42] and it usually causes death by hyperexcitability. [citation ...
Glycine (soybean or soya bean) is a genus in the bean family Fabaceae. The best known species is the cultivated soybean (Glycine max). While the majority of the species are found only in Australia, the soybean's native range is in East Asia. A few species extend from Australia to East Asia (e.g., G. tomentella and G. tabacina).
The glycine cleavage system (GCS) is also known as the glycine decarboxylase complex or GDC. The system is a series of enzymes that are triggered in response to high concentrations of the amino acid glycine. [1] The same set of enzymes is sometimes referred to as glycine synthase when it runs in the reverse direction to form glycine. [2]
Glycine and its receptor were first suggested to play a role in inhibition of cells in 1965. [8] Two years later, experiments showed that glycine had a hyperpolarizing effect on spinal motor neurons [ 9 ] due to increased chloride conductance through the receptor. [ 10 ]
English. Read; Edit; View history; Tools. Tools. move to sidebar hide. Actions Read; ... Glycine is an amino acid with the chemical formula NH 2 CH 2 COOH. Glycine ...
The soybean, soy bean, or soya bean (Glycine max) [3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattÅ, and tempeh.
The genus name is also used as the English name, and may then be spelt 'wistaria'. [ 2 ] [ 3 ] In some countries in Western and Central Europe, Wisteria is also known by a variant spelling of the genus in which species were formerly placed, Glycine .
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