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http://dx.doi.org/10.23093/FSI.2017.50.3.93

Bioavailability and functions of L-glutamic acid  

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)
Publication Information
Food Science and Industry / v.50, no.3, 2017 , pp. 93-104 More about this Journal
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
L-glutamic acid; monosodium L-glutamate; bioavailability; function;
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