Cysteine is a sulfur containing amino acid, which derives its
uniqueness from the chemically reactive hydroxyl group. It contributes to the
stability of proteins by building disulfide bridges. Thus, it enables the
formation of strong fiber strands such as hair, wool, and feathers as well as
horns, hooves, and nails. These are made up of protein containing high
proportion of cysteine. Cysteine is obtained primarily from feathers. It is
also commonly extracted from human hair and bristles and hooves of swine.
Feathers are boiled with hydrochloric acid to obtain cysteine. Wacker Chemie AG
has developed a method for producing L-cysteine with the help of bacterial
fermentation. Cysteine, when taken as a supplement, is usually in the form of
N-acetyl-L-cysteine (NAC). The body converts this into cysteine and then into
glutathione, a powerful antioxidant. Antioxidants fight free harmful compounds
in the body that damage cell membranes and DNA. Researchers believe free
radicals play a key role in aging as well as development of a number of health
problems, including heart diseases and cancer.
Demand for cysteine is primarily driven by its application in
pharmaceutical and food industries. L-cysteine can break disulfide bridges in
peptides and proteins and act as radical scavenger. It can be used as reducing
agent. Therefore, demand for cysteine is expected to increase significantly
during the forecast period.
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Based on the method used for production, the cysteine market can
be bifurcated into traditional method and biotechnology based method.
L-cysteine is traditionally produced from animal products such as feathers or
hairs. With the new biotechnological method developed by Wacker Chemie AG,
Escherichia coli, Bacteria were modified, first, to produce far more L-cysteine
than they need for themselves by selective biomolecular intervention in the
metabolism of the bacteria, and, second, to excrete the synthesized L-cysteine
into the nutrient broth.
In terms of end-use industry, the cysteine market can be divided
into food & dietary supplement industry, cosmetic industry, and
pharmaceutical industry. In the food industry segment, L-cysteine is used as an
intermediate for process flavorings. It is primarily used in meat flavorings
and roast aromas. L-cysteine is also added to various types of dough during
processing to break down the gluten in order to make dough easier to knead and
process. Cysteine is primarily used in the production of cysteine derivatives
N-acetyl-L-cysteine and S-(carboxymethyl)-L-cysteine in the pharmaceutical
industry. L-cysteine is also employed as processing auxiliary for refolding
genetically engineered protein active molecules. For instance, it is used in
the production of human insulin. L-cysteine is used as anti-aging agent in the
cosmetic industry.
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In terms of geography, the cysteine market can be segregated
into Asia Pacific, Europe, North America, Latin America, and Middle East &
Africa. Europe, North America, and Asia Pacific are the major regions of the
cysteine market. Asia Pacific is expected to emerge as the leading region of
the cysteine market during the forecast period. Latin America exhibits
significant potential for the cysteine market. The market in Middle East &
Africa is anticipated to expand substantially with the innovation in the use of
cysteine.
Key players operating in the cysteine market are Wacker Chemie
AG, Ajinomoto Pte.Ltd, Wuxi Bikang Bioengineering Co., Ltd., Donboo Amino Acid
Co. Ltd, and Merck KGaA.
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