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L-glutamine is produced both naturally in the body and through industrial processes.

Natural Production in the Body

* Muscles: The primary site for L-glutamine synthesis in the body is skeletal muscle, which is the largest reservoir of this amino acid. Muscle cells produce and store significant amounts of L-glutamine, releasing it into the bloodstream as needed.
* Liver: The liver also plays a role in L-glutamine synthesis, particularly during periods of stress or illness when the demand for this amino acid increases.
* Lungs: The lungs contribute to L-glutamine production as well, though to a lesser extent compared to muscles and liver.

Industrial Production

* Fermentation: Commercial L-glutamine is predominantly produced through a fermentation process involving specific strains of bacteria, such as Corynebacterium glutamicum or Escherichia coli. These bacteria are genetically engineered to overproduce L-glutamine.
* Chemical Synthesis: Although less common, L-glutamine can also be synthesized chemically. This method is generally more expensive and less environmentally friendly compared to fermentation.

The industrially produced L-glutamine is widely used in dietary supplements, medical nutrition, and food fortification, making it accessible for individuals who may need additional L-glutamine beyond what their body naturally produces.