| Sarcosine, also known as N-methylglycine, is an intermediate and byproduct in glycine synthesis and degradation. Sarcosine is metabolized to glycine by the enzyme sarcosine dehydrogenase, while glycine-N-methyl transferase generates sarcosine from glycine. Sarcosine is a natural amino acid found in muscles and other body tissues. In the laboratory, it may be synthesized from chloroacetic acid and methylamine. Sarcosine is found naturally as an intermediate in the metabolism of choline to glycine. Sarcosine is sweet to the taste and dissolves in water. It is used in manufacturing biodegradable surfactants and toothpastes as well as in other applications. Sarcosine is ubiquitous in biological materials and is present in such foods as egg yolks, turkey, ham, vegetables, legumes, etc. Sarcosine is formed from dietary intake of choline and from the metabolism of methionine, and is rapidly degraded to glycine, which, in addition to its importance as a constituent of protein, plays a significant role in various physiological processes as a prime metabolic source of components of living cells such as glutathione, creatine, purines and serine. The concentration of sarcosine in blood serum of normal human subjects is 1.4 0.6 micromolar. Synonyms: Sar-OH, N-Methylglycine, (Methylamino)acetic Acid, (Methylamino)ethanoic Acid, N-Methylglycocoll, Methylglycine, Sarcosin, Sarcosinic Acid, Sar CAS No: 107-97-1 Molecular Formula: C3H7NO2 Molecular Weight: 89.09 Appearance: White crystalline powder Purity: 99% Melting Point: 202-214C Loss on Drying: 0.5% Residue on Ignition: 0.1% Solubility: Methanol (Slightly, Heated, Sonicated), Water Storage and Stability: Store at 4C under inert atmosphere. For maximum recovery of product, centrifuge the original vial prior to removing the cap. |
