Information on the Oxford Nutrition Parenteral and Enteral Glutamine Literature service

Following the publication in 1991 of research originating from Oxford Nutrition, the stability of L-glutamine (‘a conditionally essential amino acid’) in parenteral and enteral mixtures has been well defined. Ten years of stability data (McElroy et al BAPEN 2000) and more than 30,000 patient days experience with a 2.5% L-glutamine solution (manufactured for Oxford Nutrition as a ‘special’) have now been recorded. Clinical experience with l-glutamine in other centres has confirmed improved outcome with a decrease in infections (Griffiths et al, Nutrition 1997) and a significant reduction in hospital length of stay and cost for surgical patients. (Powell-Tuck et al, Gut 1999).

L-glutamine is relatively insoluble and unstable to heat sterilisation. Glutamine dipeptides overcome these problems but are expensive and have the disadvantage of overloading nutritional regimens with equimolar amounts of alanine or glycine. Using lyophilisation technology, Oxford Nutrition, in collaboration with Dr Torre Farmaceutici srl, have developed a glutamine enriched, balanced amino acid formulation (Lioglutamix) for reconstitution with a variety of solutions, depending on the nutritional requirements of the individual patient. Lioglutamix is currently in the product registration process and will enable patient specific glutamine regimens to be compounded.