L-Glutamic acid and glutamine: Exciting molecules of clinical interest

L-Glutamic acid (L-GA), a seaweed ingredient, identified in 1908 by Japanese scientists responsible for enhancing flavor for food is now best known scientifically as monosodium glutamate (MSG). The sodium salt of glutamic acid (GA) is called as MSG. The other names include – S-(+)-GA, L-GA, 2aminoglutaric acid, and an anionic form of MSG at physiological pH known as glutamate. MSG, a derivative of GA, is reported to be a naturally occurring nutrient in many foods and is increasingly used in food processing and home cooking in the western world. Its commercial use to improve food palatability for humans is well documented. The presence of free form of glutamate, not linked to protein is said to enhance flavor in food. MSG is known to produce a unique taste sensation termed ‘UMAMI’ the fifth taste, i.e. savory or brothy taste present in L-Glutamic acid and glutamine: Exciting molecules of clinical interest