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Glutamic acid (symbol Glu or E; [4] the anionic form is known as glutamate) is an α-amino acid that is used by almost all living beings in the biosynthesis of proteins.It is a non-essential nutrient for humans, meaning that the human body can synthesize enough for its use.
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Corynebacterium glutamicum is a Gram-positive, rod-shaped bacterium that is used industrially for large-scale production of amino acids, [3] [4] especially glutamic acid and lysine. [5] While originally identified in a screen for organisms secreting L-glutamate , mutants of C. glutamicum have also been identified that produce various other ...
Glutamate flavoring is the generic name for flavor-enhancing compounds based on glutamic acid and its salts (glutamates). These compounds provide an umami (savory) taste to food. Glutamic acid and glutamates are natural constituents of many fermented or aged foods, including soy sauce, fermented bean paste, and cheese.
A number of γ-carboxyglutamate residues are present in the γ-carboxyglutamic acid-rich ("GLA") domain.This GLA domain is known to be found in over a dozen known proteins, including coagulation factors X, VII, IX, and XIV, vitamin K-dependent protein S and Z, prothrombin, transthyretin, osteocalcin, matrix Gla protein (MGP), inter-alpha trypsin inhibitor heavy chain H2, and growth arrest ...
The active site of eqolosin contains a distinctive glutamic acid and glutamine catalytic dyad which are involved in substrate binding and catalysis. These residues act as a nucleophile, with the glutamic acid serving as a general acid in the first phase of the reaction, donating a proton to the carbonyl oxygen in the peptide bond of the substrate.
Glutamine is the most abundant amino acid in the plasma and an additional energy source in tumor cells especially when glycolytic energy production is low due to a high amount of the dimeric form of M2-PK. Glutamine and its degradation products glutamate and aspartate are precursors for nucleic acid and serine synthesis.
It is a potassium salt of glutamic acid. It has the E number E622 and is used in foods as a flavor enhancer. It is a non-sodium MSG alternative. See also