GLUTAMIC ACID

Glutamic acid is used to enhance savory and umami taste in a variety of processed foods, seasonings, soups, sauces, and snack products.
Glutamic acid is used in pharmaceutical applications as an intermediate in the production of certain medicinal products.
Glutamic acid is utilized in biotechnology and fermentation processes for the manufacture of amino acids and related biochemical products.

CAS Number: 56-86-0
l isomer: 56-86-0 
racemate: 617-65-2 
d isomer: 6893-26-1
EC Number: 200-293-7
Molecular Formula: C₅H₉NO₄
Molecular Weight: 147.13 g/mol

SYNONYMS:
2-Aminopentanedioic acid, L-Glutamic acid, Glutamic acid, (S)-2-Aminoglutaric acid, L-2-Aminopentanedioic acid, α-Aminoglutaric acid, Glutamic acid (natural form), Acid glutamic
Glutamic acid, L-, L-glutamic acid, GLUTAMIC ACID, 56-86-0, L-glutamate, (2S)-2-Aminopentanedioic acid, (S)-2-Aminopentanedioic acid, Glutamidex, Aciglut, Glutaminol, Glutaton, L-Glutaminic acid, glutacid, Glutamicol, (S)-Glutamic acid, glutaminic acid, L-glu, L-(+)-glutamic acid, Glutamic acid, L-, Acido glutamico, Acide glutamique, alpha-aminoglutaric acid, Acidum glutamicum, (S)-(+)-Glutamic acid, Acidum glutaminicum, glut, L-2-Aminoglutaric acid, 1-Aminopropane-1,3-dicarboxylic acid, FEMA No. 3285, L-alpha-Aminoglutaric acid, alpha-Glutamic acid, 2-Aminoglutaric acid, DTXSID5020659, aminoglutaric acid, L-2-amino-pentanedioic acid, 3KX376GY7L, INS NO.620, INS-620, E 620, NSC-143503, E620, DTXCID30659, E-620, CHEBI:16015, 1-amino-propane-1,3-dicarboxylic acid, l glutamic acid, NSC143503, Glutamate, L, Glutamic acid, L, L-Glutamate, Aluminum, RefChem:6438, Stemega anti hair loss gel, (2S)-2-azaniumyl-5-hydroxy-5-oxopentanoate, (2S)-2-amino-5-hydroxy-5-oxopentanoate;hydron, 200-293-7, 2-Aminopentanedioic acid, H-Glu-OH, Glusate, Glutamate, glu, Pentanedioic acid, 2-amino-, (S)-, CCRIS 7314, Glutamic Acid (L-glutamic acid), AI3-18472, MFCD00002634, EPA Pesticide Chemical Code 374350, NSC 143503, L(+)-Glutamic acid, Glutamic acid (VAN), Glutamic acid (H-3), Glutaminic acid (VAN), Gamma-L-Glutamic Acid, Glutamate, L-, Glutamic Acid [USAN:INN], Acide glutamique [INN-French], Acido glutamico [INN-Spanish], Acidum glutamicum [INN-Latin], Glutamic acid, (S)-, alpha-Aminoglutaric acid (VAN), 2-Aminopentanedioic acid, (S)-, NCGC00024502-03, L-Glutamic acid polymer, a-Glutamic acid, M02979, a-Aminoglutaric acid, L-a-Aminoglutaric acid, alpha-Glutamate, L-Glutaminsaeure, Poly-gamma-L-glutamic acid sodium salt, L-Acido glutamico, .alpha.-Glutamic acid, Polyglutamic acid(PGA), 1H-Thieno[3,4-d]imidazole-4-pentanoic acid, 2-amino-3a,4,6,6a-tetrahydro-, monohydrobromide, [3aS-(3aalpha,4beta,6aalpha)]-, 6899-05-4, GLUTAMIC ACID [USAN], glt, EINECS 200-293-7, L-Glutamic acid (9CI), aminoglutarate, UNII-3KX376GY7L, a-Glutamate, L-gluatmate, a-Aminoglutarate, L-glutamic-acid, L-Glutamic adid, 2-Aminoglutarate, gamma-PGA, 1ftj, 1xff, gamma-PGA sodium, (S)-glutamate, Glutamic acid CRS, L-a-Aminoglutarate, alpha-Aminoglutarate, GGL, (L)-glutamic acid, H-Glu, L-(+)-Glutamate, Asparagine Impurity 5, L-alpha-Aminoglutarate, L-Glu-OH, Glutamic acid (USP), Tocris-0218, [3h]-l-glutamic acid, 1ii5, (S)-(+)-Glutamate, (S)-1-Aminopropane-1,3-dicarboxylic acid, (S)-Glu, L-[14C(U)]glutamate, (S)-2-Aminopentanedioate, Biomol-NT_000170, EC 200-293-7, GLUTAMIC ACID [MI], L-Glutamic acid (JP18), SCHEMBL2202, L-Glutamic acid (Standard), GLUTAMIC ACID [INN], L-Glutamic acid, 98.5%, Lopac0_000529, pentanedioic acid, 2-amino-, S)-2-Aminopentanedioic acid, GLUTAMIC ACID [VANDF], L-GLUTAMIC ACID [FCC], L-GLUTAMIC ACID [JAN], BPBio1_001132, CHEMBL575060, GTPL1369, HSDB 490, orb1304751, SCHEMBL1118947, SCHEMBL6444439, GLUTAMIC ACID [USP-RS], GLUTAMIC ACID [WHO-DD], L-GLUTAMIC ACID [FHFI], L-Glutamic acid, 99%, FCC, L-GLU-(L-GLU)N-L-GLU, BDBM17657, CHEBI:53374, MSK1406, 1-Aminopropane-1,3-dicarboxylate, Glutamic acid, L- (7CI,8CI), L (+)-glutamic acid, alpha-form, 1-amino-propane-1,3-dicarboxylate, L-Glutamic acid, non-animal source, Tox21_113053, EBC-03159, gamma-Polyglutamic acid (gamma-PGA), GLUTAMIC ACID [EP MONOGRAPH], HB0383, HSCI1_000269, HY-14608R, PDSP1_000128, PDSP1_001539, PDSP2_000127, PDSP2_001523, s6266, AKOS006238837, AKOS015854087, AT49067, CCG-204619, DB00142, FG12676, FP31474, FP71451, SDCCGSBI-0050512.P002, T2A2497, CAS-56-86-0, ALANINE IMPURITY B [EP IMPURITY], NCGC00024502-01, NCGC00024502-02, NCGC00024502-04, NCGC00024502-07, AC-11294, DS-13284, HY-14608, SY288327, (S)-2-AMINO-1,5-PENTANEDIOIC ACID, CS-0003473, G0059, NS00095129, EN300-52632, L-Glutamic acid, BioUltra, >=99.5% (NT), C00025, D00007, L-Glutamic Acid(Discontinued,See C4X-24425), L-Glutamic acid, NIST(R)RM 8573, USGS40, LYSINE ACETATE IMPURITY B [EP IMPURITY], M03872, gamma-Polyglutamic acid sodium - MW 800-1500, L-Glutamic acid, JIS special grade, >=99.0%, L-Glutamic acid, NIST(R) RM 8574, USGS41, F551309, gamma-Polyglutamic acid sodium - MW > 700,000, SR-01000597730, L-Glutamic acid, ReagentPlus(R), >=99% (HPLC), L-Glutamic acid, Vetec(TM) reagent grade, >=99%, SR-01000597730-1, BRD-K62309135-001-05-2, L-Glutamic acid, >=99%, FCC, natural sourced, FG, Q26995161, F8889-8668, Z756440052, 27322E29-9696-49C1-B541-86BEF72DE2F3, Glutamic acid, European Pharmacopoeia (EP) Reference Standard, L-Glutamic acid, certified reference material, TraceCERT(R), Glutamic acid, United States Pharmacopeia (USP) Reference Standard, 1H-Thieno[3,4-d]imidazole-4-pentanoic acid, 2-amino-3a,4,6,6a-tetrahydro-, monohydrobromide, [3aS-(3a|A,4|A,6a|A)]-, Glutamic Acid; Lysine Acetate EP Impurity B; Pemetrexed Impurity M; Asparagine EP Impurity B; Magnesium Pidolate EP Impurity A, L-Glutamic acid, from non-animal source, meets EP testing specifications, suitable for cell culture, 98.5-100.5%, L-Glutamic acid, L-α-Aminoglutaric acid, Glu, L-alpha-Aminoglutaric acid, Glutamic acid, 2-Aminopentanedioic acid, 2-Aminoglutaric acid, α-Aminoglutaric acid, α-Glutamic acid, (S)-(+)-Glutamic acid, Aciglut, Glusate, Glutacid, Glutamic acid, Glutamicol, Glutamidex, Glutaminic acid, Glutaton, L-(+)-Glutamic acid, L-Glutaminic acid, Pentanedioic acid, 2-amino-, (S)-, 1-Aminopropane-1,3-dicarboxylic acid, 2-Aminopentanedioic acid, L-2-aminoglutaric acid, (S)-Glutamic acid, D-Glutamiensuur, (S)-2-Aminopentanedioic acid, 2-Aminoglutaric acid, (2S)-2-Aminopentanedioic acid, Glutaminol, L (+)-glutamic acid, alpha-form, NSC 143503

Glutamic acid (symbol Glu or E; known as glutamate in its anionic form) is an α-amino acid that is used by almost all living beings in the biosynthesis of proteins.
Glutamic acid is a non-essential nutrient for humans, meaning that the human body can synthesize enough for its use.
Glutamic acid is also the most abundant excitatory neurotransmitter in the vertebrate nervous system.

Glutamic acid serves as the precursor for the synthesis of the inhibitory gamma-aminobutyric acid (GABA) in GABAergic neurons.
Glutamic acid's molecular formula is C5H9NO4.
Glutamic acid exists in two optically isomeric forms; the dextrorotary L-form is usually obtained by hydrolysis of gluten or from the waste waters of beet-sugar manufacture or by fermentation.

Glutamic acid's molecular structure could be idealized as HOOC−CH(NH2)−(CH2)2−COOH, with two carboxyl groups −COOH and one amino group −NH2.
However, in the solid state and mildly acidic water solutions, the molecule assumes an electrically neutral zwitterion structure −OOC−CH(NH3+)−(CH2)2−COOH.
Glutamic acid is encoded by the codons GAA or GAG.

Glutamic acid can lose one proton from its second carboxyl group to form the conjugate base, the singly-negative anion glutamate −OOC−CH(NH3+)−(CH2)2−COO−.
This form of Glutamic acid is prevalent in neutral solutions.
The glutamate neurotransmitter plays the principal role in neural activation.

This anion creates the savory umami flavor of foods and is found in glutamate flavorings such as monosodium glutamate (MSG).
In Europe, Glutamic acid is classified as food additive E620.
In highly alkaline solutions the doubly negative anion −OOC−CH(NH2)−(CH2)2−COO− prevails.

The radical corresponding to glutamate is called glutamyl.
The one-letter symbol E for glutamate was assigned as the letter following D for aspartate, as glutamate is larger by one methylene –CH2– group.
Glutamic acid is very slightly soluble in cold water.

Glutamic acid (abbreviated as Glu or E) is one of the 20 proteinogenic amino acids, and its codons are GAA and GAG.
Glutamic acid is a non-essential amino acid.
The carboxylate anions and salts of glutamic acid are known as glutamates.

In neuroscience, glutamate is an important neurotransmitter which plays a key role in long term potentiation and is important for learning and memory.
Glutamic acid, a non-essential amino acid, plays a crucial role in numerous biochemical processes.
Glutamic acid is commonly recognized for its involvement in protein synthesis, neurotransmission, and metabolism.

However, Glutamic acid's significance extends beyond biological systems, with its non-natural derivatives serving key roles in various industries, from pharmaceuticals to food production.
Glutamic acid, known scientifically as 2-aminopentanedioic acid, is an amino acid that serves as a building block of proteins.

Glutamic acid is classified as a non-essential amino acid because the human body can synthesize it endogenously.
Structurally, Glutamic acid is characterized by the presence of an amino group (–NH₂) and two carboxyl groups (–COOH), giving it acidic properties.
Beyond its naturally occurring form, glutamic acid has several non-natural derivatives, such as monosodium glutamate (MSG) and polyglutamic acid.

These derivatives exhibit unique properties that extend glutamic acid's functionality into various industries.
MSG, for instance, is widely utilized in the food industry as a flavor enhancer, while polyglutamic acid is used in biopolymer applications due to its biodegradable nature.
The broad range of uses of these non-natural derivatives underscores the industrial importance of glutamic acid.

Whether in pharmaceuticals or biotechnology, glutamic acid and its derivatives are indispensable for their chemical versatility and functionality.
Glutamic Acid is one of the most abundant amino acids found in the human body and in various food sources.
As a non-essential amino acid, the body can synthesize Glutamic acid from other compounds, reducing absolute reliance on dietary intake.

Despite this, Glutamic acid's presence in the diet is beneficial, contributing to the body’s pool of this versatile molecule.
Fundamentally, Glutamic Acid is an alpha-amino acid with a carboxylic acid side chain, making it an acidic amino acid.

Glutamic acid serves as a fundamental building block for proteins, essential for the structure and function of cells, tissues, and organs.
Beyond its structural role, Glutamic acid is a key metabolite involved in several biochemical pathways, playing a central role in nitrogen metabolism and energy production.

USES and APPLICATIONS of GLUTAMIC ACID:
Glutamate and aging uses of Glutamic acid: Brain glutamate levels tend to decline with age, and may be a useful as a marker of age-related diseases of the brain.
Plant growth: Auxigro is a plant growth preparation that contains 30% glutamic acid.
Glutamic acid is used as a chiral building-block in the synthesis of the (S)-isomer of -butyrolactone-4-carboxylic acid.

Glutamic acid is widely used in fields of medicine, food processing, industry, etc.
Glutamic acid is widely used in the food industry as a precursor for flavor enhancers such as monosodium glutamate (MSG).
Glutamic acid is used to enhance savory and umami taste in a variety of processed foods, seasonings, soups, sauces, and snack products.

Glutamic acid serves as an important amino acid in nutritional supplements and dietary formulations.
Glutamic acid is used in pharmaceutical applications as an intermediate in the production of certain medicinal products.
Glutamic acid is utilized in biotechnology and fermentation processes for the manufacture of amino acids and related biochemical products.

Glutamic acid functions as a key building block in protein synthesis and is therefore used in cell culture media and biological research.
Glutamic acid is employed in animal nutrition to improve feed formulations and support growth and metabolic functions.
Glutamic acid is used in cosmetic and personal care products for its conditioning and moisturizing properties.

Glutamic acid is applied in biochemical and neurological research due to its role as an important neurotransmitter precursor.
Glutamic acid is used in the production of specialty chemicals, pharmaceuticals, and various industrial fermentation products.

-Pharmacology uses of Glutamic acid:
The drug phencyclidine (more commonly known as PCP or 'Angel Dust') antagonizes glutamic acid non-competitively at the NMDA receptor.
For the same reasons, dextromethorphan and ketamine also have strong dissociative and hallucinogenic effects.

Acute infusion of the drug eglumetad (also known as eglumegad or LY354740), an agonist of the metabotropic glutamate receptors 2 and 3) resulted in a marked diminution of yohimbine-induced stress response in bonnet macaques (Macaca radiata); chronic oral administration of eglumetad in those animals led to markedly reduced baseline cortisol levels (approximately 50 percent) in comparison to untreated control subjects.

Eglumetad has also been demonstrated to act on the metabotropic glutamate receptor 3 (GRM3) of human adrenocortical cells, downregulating aldosterone synthase, CYP11B1, and the production of adrenal steroids (i.e. aldosterone and cortisol).
Glutamate does not easily pass the blood–brain barrier, but, instead, is transported by a high-affinity transport system.

Glutamic acid can also be converted into glutamine.
Glutamate toxicity can be reduced by antioxidants, and the psychoactive principle of cannabis, tetrahydrocannabinol (THC), and the non-psychoactive principle cannabidiol (CBD), and other cannabinoids, is found to block glutamate neurotoxicity with a similar potency, and thereby potent antioxidants.

-Flavor enhancer uses of Glutamic acid:
Glutamic acid, being a constituent of protein, is present in foods that contain protein, but it can only be tasted when it is present in an unbound form.
Significant amounts of free glutamic acid are present in a wide variety of foods, including cheeses and soy sauce, and glutamic acid is responsible for umami, one of the five basic tastes of the human sense of taste.
Glutamic acid often is used as a food additive and flavor enhancer in the form of its sodium salt, known as monosodium glutamate (MSG).

-Nutrient uses of Glutamic acid:
All meats, poultry, fish, eggs, dairy products, and kombu are excellent sources of glutamic acid.
Some protein-rich plant foods also serve as sources.
30–35% of gluten (much of the protein in wheat) is glutamic acid.
Ninety-five percent of the dietary glutamate is metabolized by intestinal cells in a first pass.

-NMR spectroscopy uses of Glutamic acid:
In recent years, there has been much research into the use of residual dipolar coupling (RDC) in nuclear magnetic resonance spectroscopy (NMR).
A glutamic acid derivative, poly-γ-benzyl-L-glutamate (PBLG), is often used as an alignment medium to control the scale of the dipolar interactions observed.

GLUTAMIC ACID’S ROLE IN THE BODY
The glutamic acid function in body is extensive and vital for overall health, impacting both neurological and metabolic systems.
One of Glutamic acid's most critical roles is as a precursor to gamma-aminobutyric acid (GABA), the primary inhibitory neurotransmitter in the central nervous system.

This conversion is crucial for regulating neuronal excitability, preventing overstimulation, and maintaining a balanced brain environment.
Furthermore, the glutamic acid benefits extend significantly into cellular energy production.

Glutamic acid is a key intermediate in the citric acid cycle (Krebs cycle), a central metabolic pathway that generates adenosine triphosphate (ATP), the main energy currency of the cell.
This involvement means glutamic acid directly contributes to the energy supply needed for all cellular activities.
Beyond energy and neurotransmission, glutamic acid is also indispensable for detoxification processes.

In the liver, Glutamic acid plays a crucial role in the removal of ammonia, a toxic byproduct of protein metabolism, by combining with it to form glutamine.
Moreover, glutamic acid is one of the three amino acids required for the synthesis of glutathione, a powerful endogenous antioxidant that protects cells from oxidative stress.

Neurotransmitter Precursor: 
Glutamic acid converts to GABA, regulating brain activity and promoting relaxation.

Energy Metabolism: 
Glutamic acid participates in the citric acid cycle, generating ATP for cellular energy.

Detoxification: 
Glutamic acid binds with ammonia to form glutamine, aiding in its safe removal from the body.

Antioxidant Synthesis: 
Glutamic acid is essential component for producing glutathione, a vital cellular protector.

FOODS RICH IN GLUTAMIC ACID:
While the body can efficiently synthesize its own glutamic acid, consuming foods high in glutamic acid contributes to its availability and supports various bodily functions.
This amino acid is naturally present in a wide range of protein-rich foods and is particularly known for contributing to the savory “umami” taste sensation.
Incorporating these foods into a balanced diet ensures a consistent supply.

Here are some common and excellent dietary sources of glutamic acid:
Meat and Poultry: 
High-protein sources like beef, chicken, turkey, and pork are rich in glutamic acid.

Dairy Products: 
Aged cheeses such as Parmesan, cheddar, and Swiss, along with milk and yogurt, contain substantial amounts.

Eggs: 
A complete protein source, eggs provide a good quantity of glutamic acid.

Fish: 
Varieties like salmon, mackerel, and tuna are rich in glutamic acid.

Legumes: 
Plant-based proteins such as lentils, beans (e.g., soybeans, black beans), and peas are valuable sources.

Nuts and Seeds: 
Almonds, walnuts, peanuts, and pumpkin seeds offer a healthy dose of glutamic acid.

Vegetables: 
Certain vegetables, including tomatoes, mushrooms (especially shiitake), and spinach, contain notable levels.
These diverse dietary sources ensure that individuals can easily obtain glutamic acid through their regular meals, supporting its numerous roles in metabolism, brain function, and overall physiological well-being.

WHAT IS GLUTAMIC ACID USED FOR?
Glutamic acid, commonly known by its trade names such as Glutamax and Glutapak, is an amino acid that plays a crucial role in various biochemical processes.
It is not just another amino acid; glutamic acid serves as an essential neurotransmitter in the brain, specifically an excitatory neurotransmitter, which means it is involved in signaling processes that activate neurons.
The primary targets of glutamic acid are the glutamate receptors, which are divided into three main types: NMDA, AMPA, and kainate receptors.

Research on glutamic acid spans across various esteemed institutions, including the National Institutes of Health (NIH), Harvard Medical School, and the Mayo Clinic, among others.
These institutions are investigating glutamic acid for its potential therapeutic applications in neurological disorders such as Alzheimer's disease, Parkinson's disease, and epilepsy.

Besides its medical applications, glutamic acid is also found in the food industry, particularly as a flavor enhancer in the form of monosodium glutamate (MSG).
The drug types involving glutamic acid can range from supplements to prescription medications.
Glutamic acid supplements are often indicated for individuals with a deficiency of this amino acid, and they are also utilized in sports medicine to improve muscle recovery and cognitive function.

In terms of research progress, various studies have shown promising results in the role of glutamic acid in treating neurological disorders.
However, like any other compound, Glutamic acid is essential to understand its mechanism of action, proper usage, potential side effects, and interactions with other drugs.

KEY TAKEAWAYS of GLUTAMIC ACID:
Glutamic Acid is a non-essential amino acid, meaning the body can synthesize it, but it is also widely available in diet.
Glutamic acid is vital for protein synthesis, cellular metabolism, and serves as a precursor for important neurotransmitters.
Glutamic Acid plays a significant role in brain health, energy production, and detoxification pathways.
Many protein-rich foods, including meats, dairy, and legumes, are excellent sources of this amino acid, Glutamic acid.

GLUTAMIC ACID MECHANISM OF ACTION
The mechanism of action of glutamic acid is primarily centered around its role as an excitatory neurotransmitter.
When released from the presynaptic neuron, glutamic acid binds to its specific receptors on the postsynaptic neuron.

The most well-studied of these receptors are the NMDA (N-methyl-D-aspartate) receptors, which play a significant role in synaptic plasticity and memory function.
Upon binding to the NMDA receptors, glutamic acid facilitates the influx of calcium ions into the neuron.

This influx is crucial for various cellular processes, including the activation of signaling pathways that lead to synaptic plasticity, which is the ability of synapses to strengthen or weaken over time.
This process is essential for learning and memory.

Moreover, glutamic acid also acts on AMPA and kainate receptors, which are involved in fast synaptic transmission.
These receptors allow the passage of sodium ions into the neuron, leading to depolarization and the generation of an action potential.
Thus, glutamic acid is integral to the proper functioning of the central nervous system.

HOW TO USE GLUTAMIC ACID?
The administration of glutamic acid can vary depending on its intended use.
In a clinical setting, glutamic acid supplements are typically available in tablet, capsule, or powder form.
The dosage can range from 500 mg to 2 grams per day, depending on the individual’s needs and the specific condition being treated.
For instance, athletes may take higher doses to aid in muscle recovery, while lower doses might be sufficient for cognitive enhancement.

The onset time of glutamic acid when taken orally can vary, but most users report feeling its effects within 30 to 60 minutes.
It is generally recommended to take glutamic acid on an empty stomach to maximize absorption.
Some formulations might also be administered intravenously, particularly in a hospital setting, for more immediate effects.
For individuals using glutamic acid as a flavor enhancer in the form of MSG, the administration method is, of course, through food.

MSG is added to various dishes to enhance the umami flavor, and its effects are typically immediate upon consumption.
Glutamic acid is crucial to follow the recommended dosage and administration guidelines provided by healthcare professionals to avoid any potential adverse effects.

FUNCTION AND USES of GLUTAMIC ACID:
Metabolism
Glutamate is a key compound in cellular metabolism.
In humans, dietary proteins are broken down by digestion into amino acids, which serve as metabolic fuel for other functional roles in the body.

A key process in amino acid degradation is transamination, in which the amino group of an amino acid is transferred to an α-ketoacid, typically catalysed by a transaminase.
The reaction can be generalised as such:
R1-amino acid + R2-α-ketoacid ⇌ R1-α-ketoacid + R2-amino acid

A very common α-keto acid is α-ketoglutarate, an intermediate in the citric acid cycle.
Transamination of α-ketoglutarate gives glutamate.
The resulting α-ketoacid product is often a useful one as well, which can contribute as fuel or as a substrate for further metabolism processes.

Examples are as follows:
alanine + α-ketoglutarate ⇌ pyruvate + glutamate
aspartate + α-ketoglutarate ⇌ oxaloacetate + glutamate

Both pyruvate and oxaloacetate are key components of cellular metabolism, contributing as substrates or intermediates in fundamental processes such as glycolysis, gluconeogenesis, and the citric acid cycle.

Glutamate also plays an important role in the body's disposal of excess or waste nitrogen.
Glutamate undergoes deamination, an oxidative reaction catalysed by glutamate dehydrogenase, as follows:
glutamate + H2O + NADP+ → α-ketoglutarate + NADPH + NH3 + H+

Ammonia (as ammonium) is then excreted predominantly as urea, synthesised in the liver.
Transamination can thus be linked to deamination, effectively allowing nitrogen from the amine groups of amino acids to be removed, via glutamate as an intermediate, and finally excreted from the body in the form of urea.

Glutamate is also a neurotransmitter (see below), which makes it one of the most abundant molecules in the brain.
Malignant brain tumors known as glioma or glioblastoma exploit this phenomenon by using glutamate as an energy source, especially when these tumors become more dependent on glutamate due to mutations in the gene IDH1.

GLUTAMIC ACID AMINO ACID:
Glutamic acid exists in two optical isomers: L-glutamic acid and D-glutamic acid.
L-glutamic acid is the biologically active form and is predominantly found in living organisms.
D-glutamic acid, although less common, has distinct roles in bacterial cell walls and certain synthetic processes.
Both forms of glutamic acid are utilized in the production of industrial products, ranging from biodegradable plastics to food additives, further exemplifying the versatility of this amino acid.

L-Glutamic Acid
L-glutamic acid is primarily involved in protein synthesis and acts as a key neurotransmitter in the central nervous system.
L-Glutamic acid plays a critical role in the metabolism of other amino acids and in the urea cycle, where it aids in the detoxification of ammonia.

Glutamic Acid is a crucial amino acid playing a multifaceted role in human physiology.
Glutamic acid is fundamental not only as a building block for proteins but also as a key player in neurological function, metabolic processes, and the maintenance of overall cellular health.
Understanding Glutamic acid's functions is essential for appreciating its widespread impact on the body.

NOTES of GLUTAMIC ACID:
Store Glutamic acid in cool place.
Keep Glutamic acid container tightly closed in a dry and well-ventilated place.
Keep Glutamic acid away from strong oxidizing agents.
Stable Glutamic acid under recommended storage conditions.

HISTORY of GLUTAMIC ACID:
Although they occur naturally in many foods, the flavor contributions made by glutamic acid and other amino acids were only scientifically identified early in the twentieth century.
The substance was discovered and identified in the year 1866, by the German chemist Karl Heinrich Leopold Ritthausen.
In 1907 Japanese researcher Kikunae Ikeda of the Tokyo Imperial University identified brown crystals left behind after the evaporation of a large amount of kombu broth as glutamic acid.

These crystals, when tasted, reproduced the ineffable but undeniable flavor he detected in many foods, most especially in seaweed.
Professor Ikeda termed this flavor umami.
He then patented a method of mass-producing a crystalline salt of glutamic acid, monosodium glutamate

WHAT’S THE DIFFERENCE BETWEEN GLUTAMIC ACID AND GLUTAMINE?
Both glutamic acid and glutamine are amino acids.
And while their names sound similar and they both come from the same family of amino acids known as the glutamates, they are different.
Glutamic acid is best known as a component of monosodium glutamate (MSG), while glutamine is often used in supplement form by athletes to help improve immunity and recovery.

Here is how glutamic acid and glutamine function in the body:
Glutamic Acid
Glutamic acid is considered a nonessential amino acid, which means your body is able to produce it on its own and you don’t need to get it from the food you eat, according to MedlinePlus.

Glutamic acid is an important brain neurotransmitter that’s needed for learning, memory, and general brain function.
Glutamic acid is also being studied for its ability to decrease or prevent nerve damage caused by anticancer drugs, according to the National Cancer Institute.

Glutamic acid is found either as a free amino acid or as part of a protein in food.
L-glutamic acid is found in animal proteins; plant proteins contain it in higher amounts, according to a 2022 review.
It’s also the primary component in the flavor enhancer monosodium glutamate, so it’s found in certain processed foods as well.

MSG occurs naturally in umami-rich foods like tomatoes, anchovies, mushrooms, and Parmesan cheese, according to Harvard Health Publishing.
It can also be made by fermenting starch, sugar beets, sugar cane, or molasses into an odorless white powder that can be sprinkled into your food like table salt.

While most people can eat a meal with MSG without a problem, less than 1 percent of them may be sensitive to MSG and experience symptoms, including headaches, skin flushing, sweating, nausea, numbness, and fatigue within a couple of hours of ingesting it.

NEUROTRANSMITTER, GLUTAMIC ACID:
Glutamate is the most abundant excitatory neurotransmitter in the vertebrate nervous system.
At chemical synapses, glutamate is stored in vesicles.
Nerve impulses trigger the release of glutamate from the presynaptic cell.

Glutamate acts on ionotropic and metabotropic (G-protein coupled) receptors.
In the opposing postsynaptic cell, glutamate receptors, such as the NMDA receptor or the AMPA receptor, bind glutamate and are activated.
Because of its role in synaptic plasticity, glutamate is involved in cognitive functions such as learning and memory in the brain.

The form of plasticity known as long-term potentiation takes place at glutamatergic synapses in the hippocampus, neocortex, and other parts of the brain.
Glutamate works not only as a point-to-point transmitter, but also through spill-over synaptic crosstalk between synapses in which summation of glutamate released from a neighboring synapse creates extrasynaptic signaling/volume transmission.
In addition, glutamate plays important roles in the regulation of growth cones and synaptogenesis during brain development as originally described by Mark Mattson.

Brain nonsynaptic glutamatergic signaling circuits
Extracellular glutamate in Drosophila brains has been found to regulate postsynaptic glutamate receptor clustering, via a process involving receptor desensitization.
A gene expressed in glial cells actively transports glutamate into the extracellular space, while, in the nucleus accumbens-stimulating group II metabotropic glutamate receptors, this gene was found to reduce extracellular glutamate levels.
This raises the possibility that this extracellular glutamate plays an "endocrine-like" role as part of a larger homeostatic system.

GABA precursor
Glutamate also serves as the precursor for the synthesis of the inhibitory gamma-aminobutyric acid (GABA) in GABA-ergic neurons.
This reaction is catalyzed by glutamate decarboxylase (GAD).
GABA-ergic neurons are identified (for research purposes) by revealing its activity (with the autoradiography and immunohistochemistry methods) which is most abundant in the cerebellum and pancreas.

Stiff person syndrome is a neurologic disorder caused by anti-GAD antibodies, leading to a decrease in GABA synthesis and, therefore, impaired motor function such as muscle stiffness and spasm.
Since the pancreas has abundant GAD, a direct immunological destruction occurs in the pancreas and the patients will have diabetes mellitus.

SYNTHESIS PROCESS of GLUTAMIC ACID:
Biosynthesis
Glutamate is primarily synthesized from α-ketoglutarate, an intermediate of the TCA cycle, through either transamination or reductive amination.

Industrial synthesis
Glutamic acid is produced on the largest scale of any amino acid, with an estimated annual production of about 1.5 million tons in 2006.
Chemical synthesis was supplanted by the aerobic fermentation of sugars and ammonia in the 1950s, with the organism Corynebacterium glutamicum (also known as Brevibacterium flavum) being the most widely used for production.
Isolation and purification can be achieved by concentration and crystallization; it is also widely available as its hydrochloride salt.

HISTORY of GLUTAMIC ACID:
Although they occur naturally in many foods, the flavor contributions made by glutamic acid and other amino acids were only scientifically identified early in the 20th century.
Glutamic acid was discovered and identified in the year 1866 by the German chemist Karl Heinrich Ritthausen, who treated wheat gluten (for which it was named) with sulfuric acid.

In 1908, Japanese researcher Kikunae Ikeda of the Tokyo Imperial University identified brown crystals left behind after the evaporation of a large amount of kombu broth as glutamic acid.
These crystals, when tasted, reproduced the novel flavor he detected in many foods, most especially in seaweed.

Professor Ikeda termed this flavor umami.
He then patented a method of mass-producing a crystalline salt of glutamic acid, monosodium glutamate.

CHEMISTRY of GLUTAMIC ACID:
IONIZATION
The glutamate monoanion
When glutamic acid is dissolved in water, the amino group (−NH2) may gain a proton (H+), and/or the carboxyl groups may lose protons, depending on the acidity of the medium.

In sufficiently acidic environments, both carboxyl groups are protonated and the molecule becomes a cation with a single positive charge, HOOC−CH(NH3+)−(CH2)2−COOH.

At pH values between about 2.5 and 4.1, the carboxylic acid closer to the amine generally loses a proton, and the acid becomes the neutral zwitterion −OOC−CH(NH3+)−(CH2)2−COOH.
This is also the form of the compound in the crystalline solid state.
The change in protonation state is gradual; the two forms are in equal concentrations at pH 2.10.

At even higher pH, the other carboxylic acid group loses its proton and Glutamic acid exists almost entirely as the glutamate anion −OOC−CH(NH3+)−(CH2)2−COO−, with a single negative charge overall.
The change in protonation state occurs at pH 4.07.
This form with both carboxylates lacking protons is dominant in the physiological pH range (7.35–7.45).

At even higher pH, the amino group loses the extra proton, and the prevalent species is the doubly-negative anion −OOC−CH(NH2)−(CH2)2−COO−.
The change in protonation state occurs at pH 9.47.

L-glutamic acid is an optically active form of glutamic acid having L-configuration.
Glutamic acid has a role as a ferroptosis inducer, a neurotransmitter, a micronutrient, a nutraceutical, a mouse metabolite and an Escherichia coli metabolite.
It is a L-alpha-amino acid, a glutamic acid, a glutamine family amino acid and a proteinogenic amino acid.

It is a conjugate acid of a L-glutamate(1-).
It is an enantiomer of a D-glutamic acid.

OPTICAL ISOMERISM of GLUTAMIC ACID:
Glutamic acid is chiral; two mirror-image enantiomers exist: d(−), and l(+).
The l form is more widely occurring in nature, but the d form occurs in some special contexts, such as the bacterial capsule and cell walls of the bacteria (which produce it from the l form with the enzyme glutamate racemase) and the liver of mammals.

PHYSICAL and CHEMICAL PROPERTIES of GLUTAMIC ACID:
CAS Number: 56-86-0
EC Number: 200-293-7
Molecular Formula: C₅H₉NO₄
Molecular Weight: 147.13 g/mol
XLogP3: -3.7
Hydrogen Bond Donor Count: 3
Hydrogen Bond Acceptor Count: 5
Rotatable Bond Count: 4
Exact Mass: 147.05315777 Da

Monoisotopic Mass: 147.05315777 Da
Topological Polar Surface Area: 101 Ų
Heavy Atom Count: 10
Formal Charge: 0
Complexity: 145
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 1
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes

Chemical formula: C5H9NO4
Molar mass: 147.130 g·mol−1
Appearance: White crystalline powder
Density: 1.4601 (20 °C)
Melting point: 199 °C (390 °F; 472 K) decomposes
Solubility in water: 8.57 g/L (25 °C)
Solubility: Ethanol: 350 μg/100 g (25 °C)
Acidity (pKa):
2.10 (α-carboxyl; H2O)
4.07 (side chain; H2O)
9.47 (α-amino; H2O)

Magnetic susceptibility (χ): −78.5·10−6 cm3/mol
Empirical Formula (Hill Notation): C5H9NO4
CAS Number: 56-86-0
Molecular Weight: 147.13
UNSPSC Code: 12352209
EC Index Number: 200-293-7
NACRES: NA.21
MDL number: MFCD00002634
Assay: ≥99% substance (anhydrous) basis (alkalimetric)

Form: solid
Appearance Form: solid
Color: white
Odor: No data available
Odor Threshold: No data available
pH: No data available
Melting point/freezing point: Melting point: 213 °C (415 °F) at 1,013 hPa - OECD Test Guideline 102
Initial boiling point and boiling range: decomposition below boiling point - OECD Test Guideline 103

Flash point: Not applicable
Evaporation rate: No data available
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Vapor pressure: < 0.1 hPa at 20 °C (68 °F) - OECD Test Guideline 104
Vapor density: No data available
Density: 1.54 g/cm3 at 20 °C (68 °F)
Relative density: No data available

Water solubility: 8.64 g/l at 25 °C (77 °F) - soluble
Partition coefficient n-octanol/water: log Pow: < -4 at 20 °C (68 °F) - OECD Test Guideline 107 - Bioaccumulation is not expected
Autoignition temperature: does not ignite
Decomposition temperature: No data available
Viscosity: No data available
Explosive properties: No data available
Oxidizing properties: none
Bulk density: 460 kg/m3
Surface tension: 74.2 mN/m at 1g/l at 20 °C (68 °F) - OECD Test Guideline 115

CAS: 56-86-0
IUPAC Name: 2-aminopentanedioic acid
Molecular Formula: C5H9NO4
InChI Key: WHUUTDBJXJRKMK-UHFFFAOYNA-N
SMILES: NC(CCC(O)=O)C(O)=O
Molecular Weight (g/mol): 147.13
Synonym: glutaminsaeure
Appearance (Color): White
Form: Crystals or powder or crystalline powder
Assay (Non-aqueous acid-base Titration): ≥98.5%
Optical Rotation: +30° to +34° (c= 5 in 5N HCl)

FIRST AID MEASURES of GLUTAMIC ACID:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation: 
Fresh air.
*In case of skin contact: 
Take off immediately all contaminated clothing. 
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact: 
Rinse out with plenty of water. 
Call in ophthalmologist. 
Remove contact lenses.
*If swallowed:
After swallowing: 
Immediately make victim drink water (two glasses at most). 
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of GLUTAMIC ACID:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains. 
Collect, bind, and pump off spills. 
Observe possible material restrictions. 
Take up dry. 
Dispose of properly. 
Clean up affected area.

FIRE FIGHTING MEASURES of GLUTAMIC ACID:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of GLUTAMIC ACID:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection. 
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A 
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of GLUTAMIC ACID:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

STABILITY and REACTIVITY of GLUTAMIC ACID:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available