L-Glutamic acid
[CAS# 56-86-0]

Identification

• Classification: Biochemical >> Common amino acids and protein drugs
• Name: L-Glutamic acid
• Synonyms: L(+)-Glutamic acid; 2-Aminoglutaric acid
• Protein Sequence: E
• Molecular Formula: C₅H₉NO₄
• Molecular Weight: 147.13
• CAS Registry Number: 56-86-0
• EC Number: 200-293-7
• FEMA: 3285
• SMILES: C(CC(=O)O)[C@@H](C(=O)O)N

Properties

• Density: 1.538
• Melting point: 205 ºC
• alpha: 32 º (c=10,2N HCl)
• Water solubility: 7.5 g/L (20 ºC)

Safety Data

• Hazard Symbols: GHS07 Warning
• Hazard Statements: H315-H319-H335
• Precautionary Statements: P261-P264-P271-P280-P302+P352-P304+P340+P312-P305+P351+P338-P332+P313-P337+P313-P362-P403+P233-P405-P501

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Acute toxicity	Acute Tox.	4	H302
Eye irritation	Eye Irrit.	2	H319
Specific target organ toxicity - single exposure	STOT SE	3	H335
Skin irritation	Skin Irrit.	2	H315
Eye irritation	Eye Irrit.	2A	H319

Discovory and Applicatios

L-Glutamic acid was discovered in the late 19th century by Japanese chemist Kikunae Ikeda through fermentation of kelp soup. Intrigued by its unique flavor, umami, Ikeda isolated the compound and named it "MSG" to represent the delicious taste now recognized worldwide. This discovery revolutionized the understanding of taste and laid the foundation for subsequent research into its biochemical significance.

In the biological sciences, L-glutamate plays an important role as both a neurotransmitter and a key component of protein synthesis. As a neurotransmitter, it facilitates communication between neurons in the central nervous system and plays a role in cognition, memory, and learning. In addition, its presence as a constituent amino acid in proteins highlights its importance to cellular function and overall health.

The versatility of L-glutamate extends to a variety of industrial applications. It is a precursor to the production of monosodium glutamate (MSG), a widely used flavor enhancer in the culinary and food processing industries. Its ability to impart umami taste has improved the palatability and consumer satisfaction of cuisines around the world.

In pharmaceuticals, L-glutamate aids in the synthesis of drug intermediates and therapeutic agents. Its role in drug formulation ensures stability and bioavailability, which is essential for efficacy in healthcare. Additionally, advances in biotechnology use L-glutamate to produce amino acids, enzymes, and bioactive compounds, supporting the biopharmaceutical and industrial biotechnology sectors.

The nutritional profile of L-glutamate underscores its importance in human nutrition. As a non-essential amino acid, it aids in protein synthesis and metabolism, supporting overall health and vitality. Its inclusion in dietary supplements and sports nutrition products reflects its role in promoting muscle recovery and improving athletic performance.

The biodegradability and environmentally friendly properties of L-glutamate place it in a favorable position in green chemistry projects amid a growing focus on sustainability. The production of L-glutamate via fermentation processes offers a sustainable alternative to traditional chemical synthesis, minimizing environmental impact and resource consumption.

Ongoing research is exploring new applications and advances in the production and utilization of L-glutamate. Emerging technologies in metabolic engineering and synthetic biology are expected to improve production efficiency and expand its applications in bioremediation, renewable energy, and biomaterials.

References

2024. Tracing carbon and nitrogen microbial assimilation in suspended particles in freshwaters. Dissolved Organic Matter in Freshwater Ecosystems.
DOI: 10.1007/978-3-031-46852-0_14

1990. Glutamate dysfunction and selective motor neuron degeneration in amyotrophic lateral sclerosis: a hypothesis. Annals of Neurology, 28(1).
DOI: 10.1002/ana.410280103

1979. Purification and characterization of mouse glucose 6-phosphate dehydrogenase. Molecular and Cellular Biochemistry, 23(3).
DOI: 10.1007/bf00314887