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Production of Glutamic Acid

Glutamic acid is one of 20 protein-building amino acids that naturally occur in plants and animals. However, it is a nonessential amino acid in humans, meaning that the body is capable of managing the production of glutamic acid without relying on dietary sources. A modified form of glutamic acid is also produced on a commercial scale for use as a flavoring agent and preservative in many processed foods.

  1. Natural Glutamic Acid

    • Glutamic acid occurs in nature either as L-glutamic acid or D-glutamic acid. The type found in plant and animal protein is L-glutamic acid. However, this substance may also occur naturally in some living organisms, but without bonding to proteins, which is referred to as free glutamic acid. In contrast, D-glutamic acid is found exclusively in the cellular walls of some bacteria.

    Production in Humans

    • The production of glutamic acid in humans occurs in one of two ways. It may be "freed" while digesting plant or animal protein, or it may be manufactured by forming long chains with other amino acids, such as arginine. The next step is to transfer the amino group to an alpha-keto acid, using an enzyme catalyst. This process, known as transamination, occurs when there are no dietary sources of free glutamic acid available.

      This substance is involved a number of functions in the body. It enables the body to convert sugars and fats into energy for cellular metabolism, plays a role in prostate function and serves as a neurotransmitter in the brain, to name a few.

    Commercial Production

    • The commercial production of glumatic acid as a flavor enhancer first began in the late 19th century. However, unlike naturally occurring glutamic acid, the commercial production of this substance yields mostly D-glutamic acid, since it is obtained through the fermentation of bacteria that secrete free glutamic acid, usually Micrococcus glutamicus. Once collected, the acid is then filtered, condensed and crystallized to produce glutamates, the salts of glutamic acid. This form of processed glutamic acid is commonly known as monosodium glutamate or MSG.

    Alternate Methods of Production

    • While the majority of the world's production of glutamic acid is achieved by bacterial fermentation, it can also be chemically synthesized. In this process, gluten or another raw protein material is heated with hydrochloric acid to produce hydrolyzed proteins, from which glutamic acid may be obtained. Additional alternative methods and sources include enzyme fermentation and the reduction of sugars or hydrolyzed vegetable proteins from sugar beets or vegetable oils.

    Health Risks from Commercially Produced Glutamic Acid

    • A number of health risks are associated with synthesized glutamic acid or MSG. The hydrolysis of proteins, fats,and sugars also creates carcinogenic agents, namely 1-propanol, dichloropropanol, and heterocyclic amines. There is also evidence to suggest that MSG may be linked to an increased risk of obesity, retina deterioration and endocrine disorders, such as diabetes.

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