Polyglutamic acid is primarily composed of glutamic acid monomers, these are linked via amide bonds between the alpha-amino group and the gamma-carboxyl group [1]. It is naturally sourced from Bacillus species, including Bacillus subtilis, during the fermentation of natto, a traditional Japanese food [2]. Generally, polyglutamic acid functions as a thickener, moisturizer, or stabilizer in various applications [3].
The production process typically involves bacterial fermentation. The Bacillus species is cultured in a specific medium containing glutamic acid, followed by extraction, purification, and drying to obtain the final product [4]. The fermentation conditions such as temperature, pH, and nutrient availability are precisely controlled to optimize the yield and quality of polyglutamic acid [5].
Polyglutamic acid is known for its moisturizing and water-retention capabilities. It can form a film on the skin or hair, preventing moisture loss [6]. It enhances the elasticity and smoothness in food products by retaining water [7]. Furthermore, it can act as a carrier for drug delivery in the pharmaceutical field due to its biocompatibility and biodegradability [8].
In the food industry, polyglutamic acid improves the texture and mouthfeel of various products. It also extends the shelf life of certain foods by maintaining moisture content [9]. In cosmetics, it is incorporated into creams, lotions, and masks for its moisturizing and anti-aging effects [10]. In agriculture, it enhances nutrient absorption and water retention in soil, promoting plant growth [11].
Polyglutamic acid is usually packaged in multi-layer kraft paper bags or fiber drums with polyethylene inner liners to prevent moisture absorption. It should be stored in a cool, dry place, away from direct sunlight and high temperatures to maintain its stability and prevent degradation [12]. Properly stored, polyglutamic acid can maintain its quality for up to 24 months.
Citations:
[1] Bajaj, I. B., Singhal, R. S. (2009). Poly(glutamic acid): An emerging biopolymer of commercial interest. Bioresource Technology, 100(18), 4551-4563.
[2] Goto, A., Kunioka, M. (1992). Biosynthesis of poly(γ-glutamic acid) from glutamine, citric acid, and glycerol by Bacillus subtilis IFO 3336. Bioscience, Biotechnology, and Biochemistry, 56(7), 1031-1035.
[3] Shih, I. L., Van, Y. T. (2001). The production of poly-(γ-glutamic acid) from microorganisms and its various applications. Bioresource Technology, 79(3), 207-225.
[4] Ogunleye, A., Bhatnagar, L. (2007). Production and partial characterization of poly-γ-glutamic acid produced by Bacillus subtilis isolated from Okpehe, a traditional Nigerian fermented food. European Food Research and Technology, 224(5), 655-661.
[5] Feng, Y., Chi, Y., Zhang, J., Li, T., Wang, B., Zhang, D. (2017). Optimization of fermentation conditions for the production of γ-polyglutamic acid by Bacillus subtilis NX-2. Journal of Bioscience and Bioengineering, 123(1), 50-56.
[6] Su, Y. K., Chen, S. Y., Ko, P. C., Hung, Y. C., Chiang, P. Y., Chen, C. H., … & Lu, T. L. (2016). Moisturizing effects of crosslinked γ-polyglutamic acid on stratum corneum. Journal of Cosmetic Dermatology, 15(3), 257-263.
[7] Kuberek, L., Bohdziewicz, J. (2013). Impact of biopolymer γ-PGA on the rheological properties of gluten-free dough and bread. Journal of Food Engineering, 116(1), 286-292.
[8] Lim, S. M., Choi, J. S., Kim, S. J., Byun, Y., Kim, D. D., Chung, S. J., … & Shim, C. K. (2008). Poly-γ-glutamic acid nanoparticles for targeted drug delivery to tumor cells. Journal of Controlled Release, 131(1), 2-7.
[9] Yadav, P., Kumar, V., Sharma, D., Yadav, A., Kumar, R., Kumar, A., … & Singh, R. (2021). Role of microbial polyglutamic acid in food industry: Present and future aspects. Critical Reviews in Food Science and Nutrition, 1-17.
[10] Park, J. H., Ko, Y. J., Kim, H. U., Park, J. K., Seo, S. J., Kim, K. J., … & Chung, C. H. (2008). The effects of poly-γ-glutamic acid on retention of moisture in the skin. Journal of Cosmetic Science, 59(1), 1-7.
[11] Cao, X., Chen, J., Wu, W., Zheng, Q. (2020). Effects of γ-polyglutamic acid on soil water retention and plant growth. Journal of Soil Science and Plant Nutrition, 20(3), 1143-1151.
[12] Kim, S. K., Bae, H. J., Lee, S. C., & Park, S. G. (2001). Optimization of γ-polyglutamic acid production by fed-batch culture of Bacillus subtilis K-5. Biotechnology Letters, 23(1), 19-23.
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