What Is Glutamic Acid?
Glutamic Acid is a non-essential amino acid that can be synthesized by the body. It serves as a neurotransmitter between synapses.
In the brain, glutamic acid binds to its receptors and activates them to transmit information for learning. It is also useful as a flavor component.
There are several methods of producing glutamic acid, including hydrolysis, extraction, and chemical synthesis. Currently, the amino acid fermentation method, in which glutamic acid is obtained by fermenting sugarcane molasses with fermentation bacteria, is the most common method.
Uses of Glutamic Acid
The main uses of glutamic acid are in seasonings and supplements.
1. Seasonings
Glutamic Acid is one of the components of umami, so monosodium glutamate, a glutamate salt, is commercialized and sold as an umami seasoning.
In the case of chemical seasonings, glutamic acid is sold in the form of glutamic acid trim combined with sodium, which is easily dissolved in water.
Glutamic acid is abundantly contained in seaweeds such as kelp and plant foods such as Chinese cabbage, green tea, and tomatoes.
2. Supplements
In addition to its function as one of the brain’s neurotransmitters, glutamic acid plays an important function in the body, detoxifying ammonia and becoming a component of proteins that strengthen muscles and immunity.
Therefore, glutamic acid deficiency can lead to impaired brain function and inhibited urination. Glutamic acid has been commercialized as a dietary supplement with the goal of compensating for glutamic acid deficiency.
Glutamic acid also produces GABA, which calms brain excitation; GABA is a type of amino acid that has been used in supplements and foods in recent years for its stress-reducing and relaxing effects.
Properties of Glutamic Acid
Glutamic Acid is a non-essential amino acid that is necessary for the production of alanine, aspartic acid, and serine, and is found in nature as L-glutamic acid.
1. Physical Properties
Glutamic Acid is a white, odorless, crystalline powder with molecular formula C5H9NO4 and molecular weight 147.13. It has a boiling point of 249°C and no melting point, flash point, or decomposition temperature. It is not flammable and can be handled relatively safely.
2. Chemical Properties
The product is insoluble in water, and is largely insoluble in ethanol and diethyl ether. It is hazardous in contact with strong oxidizing agents.
During thermal decomposition, there is a high possibility of releasing irritating and toxic gases and vapors. Work should be done in areas with local exhaust ventilation and use is to be avoided at high temperatures.
Other Information on Glutamic Acid
1. History of Glutamic Acid
Glutamic Acid was discovered in 1866 by the German chemist Ritthausen as a hydrolysis product of gluten, a protein of wheat. Later, in 1908, Kikunae Ikeda, a professor at Tokyo Imperial University (now the University of Tokyo), discovered that glutamic acid has a delicious taste. He also announced that in addition to the four basic tastes of sweet, salty, sour, and bitter, glutamic acid has a fifth basic taste, umami.
It was also clarified that the fifth basic taste, umami, is more easily soluble in water when it is combined with sodium. Sabrosuke Suzuki, the founder of Ajinomoto, worked to commercialize monosodium glutamic acid, and the world’s first chemical seasoning was launched in 1909.
2. Safety of Glutamic Acid
Excessive intake of natural glutamic acid can cause sleeping disorders neurosis, hallucinations, and other risks. In addition, excessive intake of the chemical seasoning monosodium glutamic acid is said to cause headaches, burning, and numbness in the hands and feet.
On the other hand, research has reported that proper intake of glutamate is beneficial to the human body in terms of activating brain function, detoxifying ammonia, and having a diuretic effect, as well as reducing the accumulation of fat, beautifying the skin, and lowering blood pressure.
As with water and salt, excessive intake of these substances can be poisonous even if they are necessary for the human body.