Glutamate Present in Breast Milk Is Important for Baby’s Health | Press

São Paulo, July 2016 – August 1 marks World Breastfeeding Day. The date is an important occasion to remember the first food for human beings: breast milk, which is composed of various substances such as vitamins, calcium, iron, fats, lactose, amino acids, and more. However, what few people know is that glutamic acid—the amino acid responsible for the umami taste, one of the five basic tastes of the human palate—is the most abundant compared to other amino acids and plays an essential role in the immune and intestinal development of babies.

When an unknown microorganism enters the body, the defense cells begin to act. “At that moment, L-glutamate plays an important role, as it can help transmit messages to the defense cells, which contribute to fighting the invading microorganism and stopping its development,” explains Priscila Andrade, a nutritionist from the Umami Committee.

According to a study* conducted at the Universidad San Francisco de Quito in Ecuador, the amount of glutamic acid present in breast milk increases over the months, emphasizing the importance of continuing breastfeeding for at least six months, as recommended by the World Health Organization (WHO)**.

“Furthermore, glutamic acid can help renew intestinal cells, serving as an energy source for the proper functioning of this system,” concludes the specialist.

References:
*Baldeón M, Flores N. Glutamate in breast milk and the development of the infant intestine. In: Reyes FGR. Umami and glutamate: chemical, biological, and technological aspects. São Paulo: Editora Plêiade, 2011. 195 p.
**Pan American Health Organization (PAHO). World Health Organization (WHO). Breastfeeding. Brasília: PAHO, WHO; 2003.

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000 when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main Umami substances. The two main characteristics of Umami are increased salivation and the continuation of the taste for a few minutes after eating. To learn more, visit portalumami.com.br.