L-Histidine
Amino Acids
Nutritional Enhancers
Flavoring Agents
71-00-1
C₆H₉N₃O₂
$23.22 ~ $34.83
Food
Free sample from 100g(NF)
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Product Info
What is L-Histidine?
L-Histidine is an essential amino acid used primarily in nutritional supplements, as a flavor enhancer in foods, and in pharmaceutical preparations.
How is L-Histidine made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Inoculum Development (Seed Culture) | A pure, high-yielding microbial strain (e.g., a modified Corynebacterium glutamicum or E. coli) is cultivated in a series of progressively larger flasks and seed fermenters. | Control Point: Aseptic conditions are paramount to prevent contamination. Monitor cell density (OD), purity, and metabolic activity. Note: This step builds up a sufficient volume of healthy, active microorganisms for the main fermentation. |
| 2 | Fermentation | The seed culture is transferred to a large-scale, sterilized bioreactor containing a nutrient-rich medium (carbon source like glucose, nitrogen source, minerals, and vitamins). The microbes grow and excrete L-Histidine into the broth. | Control Point: Tightly control pH (typically 6.5-7.5), Temperature (30-37°C), Dissolved Oxygen (DO), and nutrient feed rates. Note: Duration can be 48-96 hours. Regular sampling monitors L-Histidine concentration, residual sugar, and biomass. |
| 3 | Cell Separation (Harvesting) | The fermentation broth, containing microbial cells, L-Histidine, and other metabolites, is harvested. The microbial cells are separated from the liquid broth. | Control Point: Separation efficiency. Methods include centrifugation or microfiltration. Note: The goal is to obtain a clear, cell-free liquid (supernatant) containing the dissolved L-Histidine. |
| 4 | Purification via Ion Exchange Chromatography | The cell-free broth is passed through a column containing a cation-exchange resin. L-Histidine, being positively charged at an acidic pH, binds to the resin while impurities are washed away. | Control Point: pH of the feed solution, flow rate, and resin binding capacity. Note: L-Histidine is later eluted (released) from the resin by changing the pH or ionic strength of the solution, resulting in a purified L-Histidine solution. |
| 5 | Decolorization & Concentration | The purified L-Histidine solution is treated with activated carbon to remove color and other minor organic impurities. The solution is then concentrated using vacuum evaporation. | Control Point: Amount of activated carbon used and contact time. For evaporation, monitor temperature and vacuum level to prevent product degradation. Note: Concentration increases the L-Histidine saturation to facilitate crystallization. |
| 6 | Crystallization | The concentrated solution is cooled under controlled conditions, often with the addition of a solvent like ethanol, causing the L-Histidine to precipitate out of the solution as pure crystals. | Control Point: Cooling rate, final temperature, and agitation speed. Note: This step is critical for achieving high purity and the desired crystal size. The resulting slurry is a mix of crystals and mother liquor. |
| 7 | Separation and Drying | The L-Histidine crystals are separated from the mother liquor via centrifugation or filtration, washed with cold water or a solvent to remove residual impurities, and then dried. | Control Point: Washing efficiency and drying temperature. Drying is typically done under vacuum at a low temperature (e.g., 50-70°C) to remove moisture without degrading the amino acid. Final moisture content is a key specification. |
| 8 | Sieving and Packaging | The dried L-Histidine powder is sieved to ensure a uniform particle size distribution. It is then tested for quality (purity, identity, heavy metals) before being packaged in sealed, moisture-proof containers. | Control Point: Sieve mesh size, final product analysis against specifications (e.g., USP/FCC grade), and integrity of packaging. Note: Final QC checks ensure the product meets all requirements for its intended use, such as in food, pharma, or supplements. |
Technical Specifications
| CAS Number | 71-00-1 |
| Chemical Formula | C₆H₉N₃O₂ |
| Solubility | Soluble in water (~45 mg/mL at 25 °C); insoluble in ethanol/ether |
| Storage Conditions | Cool, dry, protected from moisture and light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Food
dietary supplements
feed
pharmaceuticals
biochemical research
Mechanism of action:
| Parameter | L-Histidine |
|---|---|
| Functional Category | Flavor Enhancer; Antioxidant Synergist; pH Buffer; Nutrient |
| Key Ingredients | L-Histidine (an essential amino acid) |
| Mechanism of Action | The imidazole side chain chelates pro-oxidant metal ions (e.g., iron, copper) and scavenges free radicals, thereby inhibiting lipid oxidation. It acts as a Maillard reaction precursor to develop savory flavors. Its pKa of ~6.0 provides effective pH buffering capacity near neutrality, stabilizing the food matrix. |
| Application Effect in Product | Enhances umami and meaty flavor profiles in soups, sauces, and processed meats. Delays the onset of rancidity and extends shelf life in fat-containing products. Improves color stability, particularly in fish and seafood, by preventing pigment oxidation. Maintains product texture and quality by stabilizing pH. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| L-Histidine | Essential Amino Acid | Precursor to histamine (neurotransmitter, immune modulator) and carnosine (muscle buffer). Involved in mineral binding and myelin sheath maintenance. | Directly forms the vital compounds histamine and carnosine. Essential for specific metabolic functions not covered by other amino acids. | Less commonly used as a standalone supplement. Deficiency is rare with a balanced diet. High doses can provoke histamine-related issues. | Supporting carnosine synthesis (with beta-alanine), managing conditions related to histamine dysregulation, supporting nerve health. | To directly supply the building block for histamine and to pair with beta-alanine to maximize muscle carnosine for endurance. |
| L-Arginine | Semi-Essential Amino Acid | Precursor to nitric oxide (NO), a vasodilator. Plays a role in protein synthesis, wound healing, and immune function. | Well-researched for enhancing blood flow and supporting cardiovascular health. Directly provides the substrate for NO synthase. | Poor oral bioavailability; much is metabolized before entering circulation. Can trigger herpes simplex virus outbreaks. | Improving exercise circulation (pump), supporting cardiovascular health, managing erectile dysfunction. | For a direct approach to increasing nitric oxide levels, primarily for vasodilation and circulatory benefits. |
| L-Lysine | Essential Amino Acid | Crucial for protein synthesis, collagen formation, calcium absorption, and hormone production. Competes with arginine. | Highly effective and widely used for suppressing the herpes simplex virus (cold sores). Fundamental for tissue growth and repair. | Its primary benefits are structural and antiviral; less direct impact on athletic performance or neurotransmission than others. | Prevention and management of cold sore outbreaks, supporting skin and connective tissue health, supplementing plant-based diets. | For its specific antiviral action against HSV-1 and its essential role in building structural proteins like collagen. |
| Beta-Alanine | Non-Essential Amino Acid | Combines with L-histidine to form carnosine, which buffers acid accumulation in muscles during intense exercise. | Very effective at increasing muscle carnosine, leading to measurable improvements in high-intensity exercise performance and endurance. | Often causes a temporary, harmless tingling sensation (paresthesia). Its benefits are entirely dependent on available histidine. | Boosting performance in short-duration, high-intensity activities (e.g., weightlifting, sprinting). Delaying muscle fatigue. | When the primary goal is to increase muscular endurance by buffering acid, as it is the rate-limiting factor in carnosine production. |
| N-Acetylcysteine (NAC) | Amino Acid Derivative | A stable form of L-cysteine; acts as a precursor to the powerful antioxidant glutathione. Also has mucolytic properties. | Excellent at replenishing intracellular glutathione, offering potent antioxidant, detoxification, and respiratory support. | Not directly involved in muscle protein synthesis or vasodilation. Can have a distinct sulfurous odor and taste. | Liver support, boosting systemic antioxidant defenses, respiratory conditions with thick mucus, managing some compulsive behaviors. | For robust cellular protection and detoxification support through its role as a direct precursor to the master antioxidant glutathione. |
Technical Documents
Available Documentation
COA, MSDS, technical dossier
Safety Data Sheet (SDS)
Provided
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications