L-Glutamic,CAS 56-86-0

(S)-Glutamic acid acts as an excitatory transmitter, shows a direct activating effect on the release of DA from dopaminergic terminals.
White crystals or crystalline powder|Solid|White free-flowing, crystalline powder; Yeasty, bread-like aroma
L-glutamic acid is an optically active form of glutamic acid having L-configuration. It has a role as a nutraceutical, a micronutrient, an Escherichia coli metabolite, a mouse metabolite, a ferroptosis inducer and a neurotransmitter. It is a glutamine family amino acid, a proteinogenic amino acid, a glutamic acid and a L-alpha-amino acid. It is a conjugate acid of a L-glutamate(1-). It is an enantiomer of a D-glutamic acid.|A peptide that is a homopolymer of glutamic acid.|A non-essential amino acid naturally occurring in the L-form. Glutamic acid is the most common excitatory neurotransmitter in the CENTRAL NERVOUS SYSTEM.

L-Glutamic acid Use and Manufacturing
Methods of Manufacturing
By hydrolysis of gluten (wheat, corn or other vegetable sources); by fermentation from glucose-containing raw materials; the racemic acid may be resolved into the d- and l-isomer by fractional crystallization; from 2-cyclopentenylamine; by microbial conversion of alpha-ketoglutaric acid; or by an alternative method, using Bacillus megatherium-cereus; from fumaric acid, using Bacillus pumilus; from starch.|The first industrial production process was an extraction method in which vegetable proteins were treated with hydrochloric acid to disrupt peptide bonds. L-Glutamic acid hydrochloride was then isolated from this material and purified as MSG. Initial production of MSG was limited because of the technical drawbacks of this method. Better methods did not emerge until the 1950s. One of these was direct chemical synthesis, which was used from 1962 to 1973. In this procedure, acrylonitrile was the starting material, and optical resolution of DL-glutamic acid was achieved by preferential crystallization. In 1956 a direct fermentation method to produce glutamate was introduced. The advantages of the fermentation method (eg, reduction of production costs and environmental load) were large enough to cause all glutamate manufacturers to shift to fermentation. Today, total world production of MSG by fermentation is estimated to be 2 million tons/y (2 billion kg/y). However, future production growth will likely require further innovation.|Microbial fermentation medium + Corneybacterium glutamicum bacteria (fermentation/separation)|Hydrolysis of vegetable protein (e.g., beet sugar waste, wheat gluten), organic synthesis based on acrylonitrile. It comprises 40% of the gliadin in wheat gluten.
Uses
Biologically significant amino acid, plant growth regulator, fungicide.It is used in biochemical research and medicine for hepatic coma, preventing epilepsy, reducing ketonuria and ketemia.Used in pharmaceuticals, food additives, nutrition enhancers.Salt substitutes, nutritional supplements, umami flavors