Glutamic acid (symbol Glu or E; known as glutamate in its anionic form), molecular formula C5H9NO4, is an α-amino acid that is used by almost all organisms for the biosynthesis of proteins. It is an conditionally essential amino acid, meaning that the body can generally synthesize it intrinsically, but under certain circumstances needs to procure it through food. It is also the most abundant excitatory neurotransmitter in the vertebrate nervous system. It serves as the precursor for the synthesis of the inhibitory gamma-aminobutyric acid (GABA) in GABAergic neurons. Glutamic acid exists in two optically isomeric forms; the dextrorotary L-form is usually obtained by hydrolysis of gluten, from the waste waters of beet-sugar manufacturing, or by fermentation. Its 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(NH+3)−(CH2)2−COOH. It is encoded by the codons GAA or GAG. The acid can lose one proton from its second carboxyl group to form the conjugate base, the singly-negative anion glutamate −OOC−CH(NH+3)−(CH2)2−COO−. This form of the compound 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, it is classified as food additive E621 [for monosodium glutamate] and E620 [for glutamic acid itself]. 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.
Chemistry
Ionization
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(NH+3)−(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(NH+3)−(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 the acid exists almost entirely as the glutamate anion −OOC−CH(NH+3)−(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.
Optical isomerism 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 bacteria (which produce it from the l form with the enzyme glutamate racemase) and can be found in small amounts in the liver and other organs of mammals, either directly from dietary sources or from production by the gut microbiota.
History
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. The substance was discovered and identified in 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.
Synthesis
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.
Function and uses
Metabolism
Glutamate is a key compound in cellular metabolism. Dietary proteins are digested into amino acids, which can be absorbed into the bloodstream or serve as metabolic fuel within the intestinal lining cells (enterocytes). 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:
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 metabolic processes. Examples are as follows:
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:
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