Glutamic acid, its salts (glutamates), and glutamine, an amino acid related to glutamic acid, have long been the subject of many media reports. Glutamic acid is a component of all proteins, and its salts, which serve as additives in many foods, have the task of improving the taste there.
What is glutamic acid?
Glutamic acid, a non-essential amino acid, is one of the components of proteins. In animal proteins, it is up to 20 percent. In plant ones, up to 40 percent. Non-essential means that the human body is capable of producing glutamic acid and that it does not need to be supplied through food. The prerequisite is that glutamic acid can form a compound (synthesize) with other amino acids in the liver, kidney, brain and lungs. Especially with the essential amino acids amine and isoleucine. Mainly the human body produces glutamic acid in the liver. Furthermore, glutamic acid can be obtained synthetically or by fermentation from bacteria. Glutamate, the salt of glutamic acid, is found in tomatoes, ham, cheese and many other foods. With the help of bacteria, synthetic production of glutamate is possible.
Function, effect and tasks
Glutamic acid is necessary in living cells of certain tissues for detoxification and energy supply. It is involved in building the body’s own proteins. Our body forms glutamine from glutamic acid and vice versa. Glutamine helps transmit signals between nerve cells and has a calming effect on nerve pathways. The result is a high level of concentration and learning ability, as well as an increase in resilience and stamina. Glutamic acid performs important functions in the growth of the human body as well as in the regulation of appetite and weight. It also helps synthesize gene building blocks. Body cells that divide or renew frequently have a high demand for the amino acid, such as the cells of the intestinal walls. The same is true for white blood cells (leukocytes). That is why glutamic acid can strengthen the immune system, which is especially important during stressful situations. The liver is able to convert glutamic acid into glucose. This can contribute to the stabilization of blood sugar. Furthermore, the amino acid’s participation in the formation of glutathione is important. This is a vital antioxidant that acts as a free radical scavenger in the tissues. A deficiency of glutamic acid can lead to learning disabilities, fatigue and exhaustion. Excessive concentrations trigger various symptoms in people who are hypersensitive to the amino acid.
Formation, occurrence, properties, and optimal levels
Glutamic acid is found in almost all proteins. This suggests that all protein-containing foods contain glutamic acid. Under the designation E 620, glutamic acid is found in a variety of foods. Its glutamates under the designations E 621 to E 625. In Germany, E 621 has become the most important additive for convenience foods. The reason is the spicy note that glutamate gives to soups, sausages, snacks and many other items. In this way, food manufacturers save themselves expensive raw materials such as cheese and others. Glutamic acid, its salts and glutamine are important for many important body functions. However, under the condition of a moderate intake. This is because they are amino acids and their offshoots, which the human body is able to produce itself. For athletes, a daily glutamine intake of 20 grams is considered safe. The exact requirement can be determined best in the context of an individual test.
Diseases and disorders
Harmful are large amounts of the free salts of glutamic acid (glutamates) such as sodium glutamate, magnesium glutamate, and other forms. All of these salts are nearly identical in their effects, which is why they fall under the general heading of “glutamate.” In addition, an excessive amount of glutamic acid in the human body can lead to an increased risk of disorders and diseases. As a rule, glutamate is incorporated into the chains of protein building blocks. When a person eats a piece of meat or cheese, it enters the digestive tract along with other food components. As a result, it is excreted naturally. The human body can handle it, but not large amounts of free glutamate contained in convenience foods such as packet soups and dietary supplements.In many cases, this leads to an oversupply of glutamate. The consequence can be a nervous disease such as Alzheimer’s disease, which according to current scientific findings is due to a disturbed glutamate balance. Glutamate is also suspected of being causative for the so-called Chinese restaurant syndrome. Increased intake can lead to hot flushes, nausea and vomiting. Since Chinese food contains a lot of glutamate, these symptoms fall under the term: Chinese Restaurant Syndrome. Glutamic acid used to be used for learning difficulties. Today, research knows that an excessive amount of glutamic acid in the body is capable of damaging nerve cells. Furthermore, many experts attribute an addictive effect to the salt of glutamic acid, as it enters the blood through the mucous membranes and directly into the brain. In this way, it can create the feeling of not being full. This means it keeps the appetite going. This can lead to hasty food intake associated with weight gain. It can also cause sweating, high blood pressure, palpitations and stomach upset. Large amounts of glutamate are capable of negatively affecting sensory perception and concentration for several hours. In allergy sufferers, a high concentration of the substance leads in many cases to epileptic seizures – in the worst case to death through paralysis of breathing. Excessive levels of glutamine in the body can lead to high liver enzymes and cause kidney stones.
