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It is a building block for new protein synthesis, an excitatory neurotransmitter (see further below) and a precursor of another neurotransmitter, gamma-aminobutyric acid (GABA).⁴ ⁵ It plays a key role in the removal of excess nitrogen from the body, in the synthesis of glutathione — an important antioxidant, and in the synthesis of many other amino acids, including glutamine, arginine and proline.⁴ ⁵ 95% of dietary glutamate is metabolized by cells in the intestine, where it serves as an important source of energy for these cells.³ ⁶ Natural sources of glutamate in our diet: During digestion, protein is broken down into amino acids, making dietary protein by far the largest contributor to free glutamate in the gut.³ Certain foods, for example, ripe tomatoes, contain an abundance of free glutamate — glutamate that is not part of protein.⁷ Some other common natural sources of free glutamate in our diet are grape juice, potatoes, broccoli, fish, parmesan cheese, and mushrooms.⁸ ⁹ ¹⁰ ¹¹ Fermented foods, such as soy sauce and miso, are particularly rich in free glutamate.⁸ ¹¹Yeast extract, an ingredient in which the proteins are physically or chemically broken down (e.g., by hydrolysis), is another plentiful source of free glutamate.¹ ¹¹Human breast milk contains a substantial amount of free amino acids, of which glutamate is the most abundant.¹² ¹³ In fact, glutamate concentration in breast milk increases significantly during the first three months of lactation.¹² ¹³ Glutamate salts: Sometimes free glutamate or glutamate salts are added to food to enhance umami (savory) flavor.¹¹ ¹⁴ MSG is the sodium salt of glutamate, meaning that it has an added sodium (Na) ion that readily separates from glutamate when it dissolves in water (Figure 2)
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( l ) Treated dark and light phase activity levels
