Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Bioavailability and functions of L-glutamic acid

글루탐산의 생체이용률과 기능성

  • Lee, Kwang-Won (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University) ;
  • Chun, Su-Hyun (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University) ;
  • Kim, HeeEun (Institute of Biomedical Science and Food Safety, Korea University)
  • 이광원 (고려대학교 생명과학대학 생명공학과) ;
  • 전수현 (고려대학교 생명과학대학 생명공학과) ;
  • 김희은 (고려대학교 식품생의학안전연구소)
  • Received : 2017.09.05
  • Accepted : 2017.09.18
  • Published : 2017.09.30
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Abstract

monosodium L-glutamate (MSG), composed of 88% L-glutamic acid (GLU) and 12% Na, is considered as Generally Recognized as Safe. GLU is accounting for 15% of the total amino acid content in our body. Daily GLU intake is large 3.5-10.6 g from food and 1.3 g from food additive. The daily formed GLU in the body, via degradation of the total protein, is 48-50 g (70 kg of male) and the maintained GLU in the body is total bound GLU (1.4-2.0 kg) and free GLU (10 g). About 88% GLU are consumed at digestive tract, and only 12% GLU enter the blood stream. GLU is generally known to precursors of N-acetyl glutamate and glutamine, substrates for protein synthesis, a neurotransmitter (GABA), and the active site of the enzyme. In addition to protein synthesis, GLU has these key functions within the body, thus this amino acid is critical for healthy body maintenance and function.

Keywords

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