glutamatos

Glutamatos, or glutamates, are salts and esters of glutamic acid, an acidic amino acid that occurs naturally in proteins. The most familiar food-related form is monosodium glutamate (MSG), the sodium salt of glutamic acid. Other common forms include disodium glutamate and dipotassium glutamate. In foods, glutamates arise from protein breakdown and can be added as ingredients to enhance flavor. They occur naturally in many protein-rich foods and in fermented products, cheese, tomatoes, mushrooms, and soy sauce.

In the body, glutamate plays a central role as an amino acid and as a neurotransmitter. As the main excitatory neurotransmitter in the central nervous system, glutamate acts on ionotropic receptors (NMDA, AMPA, and kainate) and metabotropic receptors, influencing synaptic transmission, plasticity, learning, and memory. After release, glutamate is taken up by supporting cells and neighboring neurons through excitatory amino acid transporters and is rapidly recycled in the glutamate-glutamine cycle. Metabolically, glutamate can be transaminated to form alpha-ketoglutarate, an intermediate of the TCA cycle, linking nitrogen metabolism with energy production.

In food production, glutamates are valued for their ability to evoke umami, the savory taste. MSG and related salts are used to intensify flavors in soups, snacks, and processed foods. Production of MSG typically involves fermentation of glutamate by microorganisms, followed by neutralization with sodium or potassium to form the salt.

Safety and regulation: global health agencies generally consider dietary glutamates safe for the general population at typical consumption levels. Some individuals report sensitivity or headaches after consuming large amounts of MSG, but robust evidence for widespread adverse effects is lacking. As with many additives, labeling and dosage guidelines vary by jurisdiction.