Tag: Synthetic amino acids

As essential amino acids that our bodies cannot produce, branched-chain amino acids (BCAAs) must be obtained from external sources like diet or supplements. This dependence has many people questioning: is BCAA considered natural?

Yes, synthetic amino acids exist and are manufactured on an industrial scale, with the first successful fermentative production of l-glutamic acid dating back to 1957. The development of these methods has created an abundant and cost-effective supply of amino acids for various commercial applications.

According to agricultural research, a low crude protein (CP) diet in livestock can lead to a 10% reduction in nitrogen excretion for every 1% drop in dietary CP, which significantly decreases environmental pollution. This specialized dietary strategy involves carefully lowering the total protein content, and its applications range from improving environmental sustainability in animal farming to managing specific medical conditions in humans.

Fermentation is a natural process that has been used for centuries to preserve and enhance food. But are fermented amino acids better when it comes to dietary supplements? This in-depth guide explores the science behind fermented amino acids and compares them to other sources, covering factors like bioavailability, purity, and digestive impact.