Search results
Results from the WOW.Com Content Network
Glutamate synthase (also known as Glutamine oxoglutarate aminotransferase) is an enzyme and frequently abbreviated as GOGAT. This enzyme manufactures glutamate from glutamine and α-ketoglutarate , and thus along with glutamine synthetase (abbreviated GS) plays a central role in the regulation of nitrogen assimilation in photosynthetic ...
All meats, poultry, fish, eggs, dairy products, and kombu are excellent sources of glutamic acid. Some protein-rich plant foods also serve as sources. 30% to 35% of gluten (much of the protein in wheat) is glutamic acid. Ninety-five percent of the dietary glutamate is metabolized by intestinal cells in a first pass. [32]
The following table illustrates the glutamate content of some selected common foods. Free glutamate is the form directly tasted and absorbed whereas glutamate bound in protein is not available until further breakdown by digestion or cooking. In general, vegetables contain more free glutamate but less protein-bound glutamate. [15] [16]
Glutamate + ATP + NH 3 → Glutamine + ADP + phosphate Glutamine synthetase catalyzed reaction. Glutamine synthetase uses ammonia produced by nitrate reduction, amino acid degradation, and photorespiration. [4] The amide group of glutamate is a nitrogen source for the synthesis of glutamine pathway metabolites. [5] Other reactions may take ...
Fermented fish sauces , which are rich in glutamate, were used widely in ancient Rome, [26] fermented barley sauces rich in glutamate were used in medieval Byzantine and Arab cuisine, [27] and fermented fish sauces and soy sauces have histories going back to the third century in China. Cheese varieties are rich in glutamate and umami flavor.
These processes are common in plant roots due to the fact that if the nitrogen deficient conditions exist (with access to ammonium and nitrate ions), there will be a first priority of ammonium uptake. [1] Thus, the two substrates of this enzyme are L-glutamate and NAD +, whereas its 4 products are L-glutamine, 2-oxoglutarate, NADH, and H +.
This unique taste is due to the amounts of MSG (monosodium glutamate) present in whatever you’re eating. What Is MSG? It’s a common food additive that delivers umami flavor.
In enzymology, a glutamate synthase (NADPH) (EC 1.4.1.13) is an enzyme that catalyzes the chemical reaction. L-glutamine + 2-oxoglutarate + NADPH + H + 2 L-glutamate + NADP + Thus, the four substrates of this enzyme are L-glutamine, 2-oxoglutarate (α-ketoglutarate), NADPH, and H +, whereas the two products are L-glutamate and NADP +.