Glutamic acid is a non-essential amino acid, which means it can be produced by the body, but it is often secreted in insufficient amounts, so it is important to get it from food.
Glutamate is also one of the most active neurotransmitters in the brain.
It is also used as a food additive (E621) in the form of monosodium glutamate.
Characteristics of glutamate or glutamic acid
- Non-essential amino acid found in many foods
- Acts as a neurotransmitter in the brain
- Monosodium glutamate can cause allergic reactions if consumed in excess
- The additive E621, derived from glutamic acid, is sometimes accused of causing addiction in processed foods.
The function and definition of glutamic acid
Glutamate, an important neurotransmitter
Glutamate, an ionised form of glutamic acid, is one of the most important neurotransmitters in the central nervous system.
Foods rich in glutamic acid
It is the most abundant amino acid in everyday food, and its particular flavour has been studied and defined as 'umami', distinct from the familiar sweet, salty, bitter and sour tastes.
- Almond
- Pumpkin seed
- Peas
- Coral lentils
- Parmesan cheese
- Kelp (seaweed)
- Soy sauce
- Swiss cheese
- Tomato
- Scallop
- Crab
- Cabbage
- Chicken meat
- Beef
Use of glutamic acid
The body is capable of producing glutamic acid, but it is advisable to consume 500-2000mg of glutamic acid per day in your diet.
Use in bodybuilding
Glutamine, derived from glutamic acid, is widely used by athletes.
In fact, L-glutamine enables the rapid and effective replenishment of glycogen stores.
Glutamine supplementation therefore helps to maintain good energy levels, improve performance and optimise recovery after exercise.
Consequences of glutamic acid deficiency
The effects of glutamate deficiency are particularly noticeable at the mood level, with irritability, mood swings and significant fatigue.
Is glutamic acid a danger to our health?
Monosodium glutamate (additive E621) is widely used in the food industry.
This additive is a flavour enhancer that makes food taste much stronger and more appealing to the taste buds.
Monosodium glutamate has been accused of tricking the brain into becoming addicted to junk food.
Many studies are still underway, but caution is the best policy when it comes to this chemically modified substance.
In excess, glutamic acid can also be neurotoxic and cause kidney damage.
Glutamate allergy
Glutamic acid in the form of monosodium glutamate (a food additive) can sometimes be poorly tolerated; these are mainly allergic reactions that occur after a large consumption of foods rich in monosodium glutamate.
Monosodium glutamate allergy is also known as "Chinese restaurant syndrome", simply because Chinese food contains so much of it.
This syndrome results in the appearance of red spots on the face and chest with a feeling of tightness in the chest, headache, nausea, malaise, etc.
Interactions (with other nutrients)
The action of glutamate is balanced by that of GABA, whose synthesis it makes possible.
Chemical properties
Glutamic acid has the structural formula C5H9NO4.
Glutamate is the anionic form of glutamic acid and is one of the 22 amino acids found in messenger RNAs.
It is encoded on RNA by the two codons GAA and GAG.
Its molecular weight is 147.1293 g/mol and its density is 1.538.
Glutamate is one of the main neurotransmitters in the brain.
Its excitatory action is balanced by that of GABA, of which it is one of the precursors.