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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.
Glutamate is a very major constituent of a wide variety of proteins; consequently it is one of the most abundant amino acids in the human body. [1] Glutamate is formally classified as a non-essential amino acid, because it can be synthesized (in sufficient quantities for health) from α-ketoglutaric acid, which is produced as part of the citric acid cycle by a series of reactions whose ...
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Glutamate transporters are a family of neurotransmitter transporter proteins that move glutamate – the principal excitatory neurotransmitter – across a membrane.The family of glutamate transporters is composed of two primary subclasses: the excitatory amino acid transporter (EAAT) family and vesicular glutamate transporter (VGLUT) family.
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 enzyme belongs to the family of oxidoreductases, specifically those acting on the CH-NH 2 group of donors with NAD + or NADP + as acceptor. This enzyme participates in glutamate metabolism and nitrogen ...
L-arogenate + 2-oxoglutarate prephenate + L-glutamate Thus, the two substrates of this enzyme are L-arogenate and 2-oxoglutarate , whereas its two products are prephenate and L-glutamate . However, in most plant species utilizing this enzyme, the left side of the reaction is strongly favored.
In enzymology, a glutamate—tRNA ligase (EC 6.1.1.17) is an enzyme that catalyzes the chemical reaction. ATP + L-glutamate + tRNAGlu AMP + diphosphate + L-glutamyl-tRNAGlu. The 3 substrates of this enzyme are ATP, L-glutamate, and tRNA(Glu), whereas its 3 products are AMP, diphosphate, and L-glutamyl-tRNA(Glu).
Further research into the compound has found that only the L-glutamate enantiomer has flavor-enhancing properties. [3] Manufactured monosodium glutamate consists to over 99.6% of the naturally predominant L-glutamate form, which is a higher proportion of L-glutamate than can be found in the free glutamate ions of fermented naturally occurring ...