I've seen to use betaine in cell culture media as osmolytes. We have in the lab betaine hydrochloride but I don't know if it's preferable to use glycine betaine in this case.
Does anyone use betaine in their recipes? Which one?Thanks so much!
Hello Pilar Parra
You should use glycine betaine in cell culture because glycine betaine is a naturally occurring osmolyte that has been widely recognized as a protein protectant.
On the other hand, betaine hydrochloride is a chemically synthesized product which could induce cellular changes causing damage to the cells.
A trial was conducted at the Danisco Animal Nutrition Kantvik Research Centre in Finland.
The following were noted:
1.Produced a concerning response on gut cells by significantly reducing trans epithelial electrical resistance (TEER). This means weakened junctions between gut cells allowing antigens to move across the gut barrier to provoke a damaging and energetically costly inflammatory response.
2. Damagingly increased cell inflammation by significantly higher cytokine IL-8 production. Cytokine IL-8 activates an inflammatory response in immune cells.
3. Had a negative effect on ATP content of cells by significantly decreasing the levels within the cells. ATP is actually crucial to sustain metabolic functions within cells.
Please refer to the link below for more information on this.
https://www.feedworks.com.au/wp-content/uploads/2019/07/Comparing-natural-and-synthetic-betaine-sources.pdf
Best.
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