Glycine ingestion improves subjective sleep quality in human volunteers, correlating with polysomnographic changes

Yamadera, Wataru; Inagawa, Kentaro; Chiba, Shintaro; Bannai, Makoto; Takahashi, Michio; Nakayama, Keiichi I.

doi:10.1111/j.1479-8425.2007.00262.x

Cited by 51 publications

(55 citation statements)

References 9 publications

(11 reference statements)

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“…3 for GO, the peak at 1084 cm -1 is attributed to the (C-O) stretching, peak at 1387 cm -1 is attributed to the (C-O) bending, band at 1627 cm -1 is assigned to vibrations of the carbon-carbon double bond, small band at 1726 cm -1 is assigned to the ketone double bond vibrations (C=O), peak at 2362 cm -1 is attributed to the carboxylic group, peaks at 2849 cm -1 and 2921 cm -1 are attributed to the (C-H) bending vibrations and O-H) peak is also seen at 3434 cm -1 position [11][12][13].…”

Section: Resultsmentioning

confidence: 99%

“…Nanocomposite is a multiphase solid material in which one of the phases has one, two, or three dimensions of lower than 100 nm [11], or structures having nanoscale repeat distances between the different phases that make up the material [11]. Graphene oxide-glycine (GO-G) nanocomposites can be used in adsorption process and other applications.…”

Section: Introductionmentioning

confidence: 99%

“…Glycine is used as a biocompatible compound for the synthesis of many molecules [9] and for treating schizophrenia, benign prostatic hyperplasia (BPH), and some rare inherited metabolic disorders. It is also employed in memory enhancement and cancer prevention, and protects kidneys from the harmful side effects of certain drugs used after organ transplantation as well as the liver from the harmful effects of alcohol [10,11].…”

Section: Introductionmentioning

confidence: 99%

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Thermal gravity analysis for the study of stability of graphene oxide–glycine nanocomposites

Najafi

Rajabi

2015

Int Nano Lett

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In this work, we synthesized graphene oxideglycine (GO-G) nanocomposite. To produce this nanocomposite with GO surface, glycine with known concentration was added to GO suspension in ethanol solvent. Nanocomposites provided were characterized by scanning electron microscope (SEM) and Fourier transform infrared (FT-IR) spectroscopy, respectively. Thermogravimetric analysis (TGA) was employed to investigate the thermal stability of these nanocomposites. Results of characterization by SEM and FT-IR showed that nanocomposite was created by the reaction between GO and G. Study of thermal stability by TGA showed that thermal stability of GO was more than that of the GO-G nanocomposite.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Thermal gravity analysis for the study of stability of graphene oxide–glycine nanocomposites

Najafi

Rajabi

2015

Int Nano Lett

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“…Moreover, ingestion of glycine before bedtime seems to produce subjective and objective improvement of the sleep quality (Yamadera et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

Nutritional value of some Egyptian sea cucumbers

Omran¹

2013

Afr. J. Biotechnol.

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Functional food that contains biologically-active compounds is an important source for prevention, management and treatment of chronic diseases in the modern age. The present work showed the quality of some Egyptian sea cucumbers to encourage Egyptian natives using them as an alternative food. The present work investigated the morphometric parameters, the proximate chemical composition, the amino acids and fatty acid profiles of Actinopyga mauritiana, Holothuria scarba, Bohadschia marmorata and Holothuria leucospilota. The results showed that Actinopyga mauritiana had the highest length, width, weight, and body wall thickness. All the investigated sea cucumbers had high content of protein (43.23 to 48.27%), carbohydrates (44.62 to 48.56%) and very low content of fats (4.6 to 5.66%). Among the investigated specimens A. mauritiana showed the highest percentage of total protein (48.27%), Holothuria leucospilota showed the lowest level of total lipids (4.6%), while Holothuria scarba showed the highest percentage of carbohydrates (48.65%). Glycine was the most abundant amino acids in all studied sea cucumbers (18.38 to 19.172 g/100 g) and constituted 37 to 39% of the total amino acids. Lycine: argignin ratio was low in H. scarba, H. leucospilota and B. marmorata (0.410, 0.428 and 0.9, respectively) while was higher in A. mauritiana (3.56). Myristic acid was the most abundant saturated fatty acid (SFA) in all studied sea cucumbers (19.789 to 37.036 %) followed by palmitic acid (16.93 to 16.926%). Among the unsaturated fatty acid (UFA) oleic and linoelaidic acids were the most abundant acids in all investigated cucumbers. On the other side linoleic acid (omega 6) was abundant in H. scarba and constituted 26% of the UFA. In conclusion, all investigated sea cucumbers had high protein and low fat contents and the bioactive compounds in the sea cucumbers describe its efficacy in tissue regeneration and inflammatory diseases.

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“…For example, the availability of dietary tryptophan shortens sleep latency and increases NREM sleep, SWS and sleep time (6)(7)(8)(9)(10)(11). Glycine ingestion before bedtime improves subjective quality of sleep and shortens latency of sleep and SWS without affecting sleep architecture (12). The macronutrients fat and/or carbohydrate also affect sleep quality.…”

mentioning

confidence: 99%

Effects of Nutrient Composition of Dinner on Sleep Architecture and Energy Metabolism during Sleep

Yajima

Seya

Iwayama

et al. 2014

J Nutr Sci Vitaminol

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Summary Energy metabolism and substrate oxidation during sleep correlate with sleep stage, suggesting that energy metabolism affects sleep architecture or vice versa. The aim of the present study was to examine whether changes in energy metabolism during sleep, induced by a high-carbohydrate or high-fat meal for dinner, affect sleep architecture. Ten healthy males participated in this study, sleeping 3 nonconsecutive nights in a whole-room calorimeter. The first night was scheduled as an adaptation to the experimental environment. The other 2 nights were experimental calorimetry in a balanced cross-over design with intrasubject comparisons. In each session, subjects comsumed a high carbohydrate (HCD: PFC510 : 10 : 80) or high fat (HFD: PFC510 : 78 : 12) meal at 2000 h and slept with a polysomnographic recording in a metabolic chamber for indirect calorimetry (0000 h to 0800 h). Slow wave sleep was decreased during the first sleep cycle and not changed during the second or third sleep cycle under HCD conditions compared with those of HFD. Energy expenditure was not affected by dietary condition but substrate oxidation reflected differences in dietary composition of the dinner during the first and second sleep cycle. The present study suggested the possibility that substrate availability during sleep affects substrate oxidation during sleep, and affects sleep architecture during the first sleep cycle.

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Glycine ingestion improves subjective sleep quality in human volunteers, correlating with polysomnographic changes

Cited by 51 publications

References 9 publications

Thermal gravity analysis for the study of stability of graphene oxide–glycine nanocomposites

Thermal gravity analysis for the study of stability of graphene oxide–glycine nanocomposites

Nutritional value of some Egyptian sea cucumbers

Effects of Nutrient Composition of Dinner on Sleep Architecture and Energy Metabolism during Sleep

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