Details of Natural Product (NP)

General Information of Natural Product (ID: NP0972)
  Natural Product Name
Glutamic Acid
  Synonyms
L-glutamic acid; GLUTAMIC ACID; 56-86-0; (2S)-2-Aminopentanedioic acid; (S)-2-Aminopentanedioic acid; Glutaminol; H-Glu-OH; L-glutamate; glutacid; Glutamidex; Glutaton; Aciglut; L-Glutaminic acid; Glutamicol; Glusate; glutaminic acid; (S)-Glutamic acid; L-glu; D-Glutamiensuur; Acidum glutamicum; alpha-aminoglutaric acid; L-(+)-glutamic acid; Poly-L-glutamate; Glutamic acid, L-; Acido glutamico; Acide glutamique; 1-Aminopropane-1,3-dicarboxylic acid; glut; glutamate; (S)-(+)-Glutamic acid; FEMA No. 3285; alpha-Glutamic acid; L-alpha-Aminoglutaric acid; glu; Pentanedioic acid, 2-amino-, (S)-; 2-Aminoglutaric acid; CCRIS 7314; L-2-Aminoglutaric acid; POLYGLUTAMIC ACID; Acidum glutaminicum; AI3-18472; UNII-3KX376GY7L; EPA Pesticide Chemical Code 374350; NSC 143503; Glutamic acid (VAN); Glutamic acid (H-3); Glutaminic acid (VAN); Gamma-L-Glutamic Acid; Glutamic Acid (L-glutamic acid); Glutamate, L-; MFCD00002634; Glutamic Acid [USAN:INN]; 25513-46-6; Acide glutamique [INN-French]; Acido glutamico [INN-Spanish]; Acidum glutamicum [INN-Latin]; Glutamic acid, (S)-; alpha-Aminoglutaric acid (VAN); 3KX376GY7L; E 620; CHEBI:16015; 2-Aminopentanedioic acid, (S)-; NCGC00024502-03; Glutamic acid polymer; a-Glutamic acid; L-Glutamic acid-13C5; a-Aminoglutaric acid; Poly(alpha-L-glutamic acid); alpha-L-Glutamic acid polymer; L-a-Aminoglutaric acid; L-Glutamic acid-13C5,15N; (2S)-2-aminopentanedioate; L-Glutaminsaeure; L-Acido glutamico; .alpha.-Glutamic acid; 55443-55-5; glt; .alpha.-Aminoglutaric acid; L(+)-Monosodium glutamate monohydrate; 1-amino-propane-1,3-dicarboxylic acid; 6106-04-3; EINECS 200-293-7; L-Glutamic acid (9CI); aminoglutarate; alpha-Glutamate; a-Glutamate; L-gluatmate; a-Aminoglutarate; L-glutamic-acid; L-Glutamic adid; 2-Aminoglutarate; L-glutamine acid; aminoglutaric acid; 1ftj; 1xff; NSC-143503; (S)-glutamate; L-a-Aminoglutarate; alpha-Aminoglutarate; E620; GGL; (L)-glutamic acid; H-Glu; L-Glutamic,(S); L-(+)-Glutamate; poly(L-glutamicacid); L-alpha-Aminoglutarate; Glutamic acid (USP); poly(L-glutamic acid); Tocris-0218; [3h]-l-glutamic acid; 1ii5; (+)-L-Glutamic acid; (S)-(+)-Glutamate; (S)-Glu; DSSTox_CID_659; L-[14C(U)]glutamate; (S)-2-Aminopentanedioate; Biomol-NT_000170; Alpha-poly-L-glutamic acid; EC 200-293-7; L-Glutamic acid (JP17); SCHEMBL2202; DSSTox_RID_75716; gamma-poly(L-glutamic acid); H-Glu-2-Chlorotrityl Resin; L-2-amino-pentanedioic acid; L-Glutamic acid-[13C5]; DSSTox_GSID_20659; L-Glutamic acid, 98.5%; Lopac0_000529; S)-2-Aminopentanedioic acid; BPBio1_001132; CHEMBL575060; GTPL1369; HSDB 490; INS NO.620; L-Glutamic acid, 99%, FCC; DTXSID5020659; BDBM17657; CHEBI:53374; INS-620; 1-Aminopropane-1,3-dicarboxylate; Glutamic acid, L- (7CI,8CI); L (+)-glutamic acid, alpha-form; 1-amino-propane-1,3-dicarboxylate; L-Glutamic acid, non-animal source; ZINC1482113; Tox21_113053; HSCI1_000269; PDSP1_000128; PDSP1_001539; PDSP2_000127; PDSP2_001523; s6266; AKOS006238837; AKOS015854087; AM81690; CCG-204619; DB00142; MCULE-7782530856; SDCCGSBI-0050512.P002; CAS-56-86-0; NCGC00024502-01; NCGC00024502-02; NCGC00024502-04; NCGC00024502-07; (2S)-2-aminopentanedioic acid;H-Glu-OH; AC-11294; DS-13284; gamma-poly(L-glutamic acid) macromolecule; HY-14608; (S)-1-Aminopropane-1,3-dicarboxylic acid; A6810; CS-0003473; E-620; G0059; L-Glutamic acid, BioUltra, >=99.5% (NT); L-Glutamic acid, tested according to Ph.Eur.; C00025; D00007; L-Glutamic acid, NIST(R)RM 8573, USGS40; M02979; M03872; L-Glutamic acid, JIS special grade, >=99.0%; L-Glutamic acid, NIST(R) RM 8574, USGS41; 002G634; A831210; SR-01000597730; J-502415; L-Glutamic acid, ReagentPlus(R), >=99% (HPLC); L-Glutamic acid, Vetec(TM) reagent grade, >=99%; SR-01000597730-1; L-Glutamic acid, >=99%, FCC, natural sourced, FG; Q26995161; F8889-8668; Z1250208666; UNII-0O72R8RF8A component WHUUTDBJXJRKMK-VKHMYHEASA-N; UNII-3KX376GY7L component WHUUTDBJXJRKMK-VKHMYHEASA-N; UNII-61LJO5I15S component WHUUTDBJXJRKMK-VKHMYHEASA-N; 27322E29-9696-49C1-B541-86BEF72DE2F3; Glutamic acid, European Pharmacopoeia (EP) Reference Standard; L-Glutamic acid, certified reference material, TraceCERT(R); Glutamic acid, United States Pharmacopeia (USP) Reference Standard; L-Glutamic acid, from non-animal source, meets EP testing specifications, suitable for cell culture, 98.5-100.5%; L-Glutamic acid, PharmaGrade, Ajinomoto, EP, manufactured under appropriate GMP controls for Pharma or Biopharmaceutical production, suitable for cell culture
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  Formula C5H9NO4
  Weight 147.13
  Structure Could Not Find 2D Structure
3D Structure Download 2D Structure Download
  InChI InChI=1S/C5H9NO4/c6-3(5(9)10)1-2-4(7)8/h3H,1-2,6H2,(H,7,8)(H,9,10)/t3-/m0/s1
  InChI Key WHUUTDBJXJRKMK-VKHMYHEASA-N
  Isomeric SMILES C(CC(=O)O)[C@@H](C(=O)O)N
  Canonical SMILES C(CC(=O)O)C(C(=O)O)N
  External Links PubChem ID 33032
CAS ID 56-86-0
CHEMBL ID CHEMBL575060
  NP Activity Charts   Click to show/hide
  Activity Info  

 The Content Variation of Natural Product Induced by Different Factor(s)
      Species Name: Solanum lycopersicum cv. Micro-Tom
  Factor Name: Developmental Stage Variation; AMF Inoculation [1]
              Species Info Factor Info
               Experiment Detail
Solanum lycopersicum cv.Micro-Tom tomato seeds were sterilized with a series of washes: 3 min in 70% ethanol, to which 3-4 drops of tween 20 were added, 13 min in a 5% bleach solution and 3 washes of 10 min each in sterile water. The seeds were then placed in a 0.6% agar medium (5 seeds per petri dish). The petri dishes were kept for 5 days in the dark, followed by 4 days in the light. The germinating seedlings were then transferred to pots with sterile quartz sand. For mycorrhization, the fungus Glomus mosseae Gerd. & Trappe (BEG 12) was purchased from Biorize (Dijon, France). A mixture of sand (70%) and fungal inoculum (30%) was used. The mycorrhizal and control plants were grown in a growth chamber under a 14 h light (24&#8451)/10 h dark (20&#8451) regime, and watered, 125 ml/plant twice a week with water, and once a week with a modified Long-Ashton solution containing a low phosphorus concentration (3.2 µM Na2HPO4.12H2O). The fruit was collected when it reached the required ripening stage i.e. turning.
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               Factor Function
Mycorrhization accelerated the flowering and fruit development and increased the fruit yield. Eleven transcripts were differentially regulated in the fruit upon mycorrhization, and the mycorrhiza-responsive genes resulted to be involved in nitrogen and carbohydrate metabolism as well as in regulation and signal transduction. Mycorrhization has increased the amino acid abundance in the fruit from mycorrhizal plants, with glutamine and asparagine being the most responsive amino acids.
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               Factor Part Location NP Content
 
Fruit: Mature green stage
 Fruits NA
NP Content: 3509 ± 1008 nmol/mg dry weight
 
Fruit: (Mature green stage) + (Glomus mosseae inoculation)
 Fruits NA
NP Content: 3156 ± 2163 nmol/mg dry weight
 
Fruit: Turning stage
 Fruits NA
NP Content: 3497 ± 0.117 nmol/mg dry weight
 
Fruit: (Turning stage) + (G. mosseae inoculation)
 Fruits NA
NP Content: 6632 ± 1.153 nmol/mg dry weight
 
Fruit: Red stage
 Fruits NA
NP Content: 29611 ± 4284 nmol/mg dry weight
 
Fruit: (Red stage) + (G. mosseae inoculation)
 Fruits NA
NP Content: 31542 ± 7272 nmol/mg dry weight
References
1 The arbuscular mycorrhizal status has an impact on the transcriptome profile and amino acid composition of tomato fruit