|Category:||Labeled Amino Acids and Derivatives|
Meldrum, B. S., Glutamate as a neurotransmitter in the brain: Review of physiology and pathology. The Journal of nutrition, 2000, 130(4S Suppl):1007S–1015S.; McEntee, W. J.; Crook, T. H., Glutamate: Its role in learning, memory, and the aging brain. Psychopharmacology, 1993, 111 (4): 391–401.; Okumoto, S.; Looger, L. L.; Micheva, K. D.; Reimer, R. J.; Smith, S. J.; Frommer, W. B., Detection of glutamate release from neurons by genetically encoded surface-displayed FRET nanosensors. Proceedings of the National Academy of Sciences, 2005, 102(24): 8740.
|Applications:||A labeled non-essential amino acid. Present in every food that contains protein. Large amounts of free glutamic acid can be found in cheese and soy sauce. The compound is responsible for umami. The carboxylate anions and salts of glutamic acid are called glutamates and are very important excitatory neurotransmitters.|