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Background: Chemotherapy-induced adverse effects are an unresolved nightmare. In preclinical studies in rats, the food additive monosodium glutamate (MSG) improved some of the side effects caused by cisplatin, but its effects in other models of chemotherapy-treated animals are not well known. The aim of this study was to test if MSG may improve some of the adverse effects induced by vincristine in rats. Methods: Young male Wistar rats were exposed or not to MSG (4 g L) in drinking water from week 0 till 1 week after treatment (week 3). Rats received two cycles of five daily intraperitoneal (ip) injections (Monday to Friday, weeks 1 and 2) of either saline (2 mL kg) or vincristine (0.1 mg kg). Gastrointestinal motility was measured in vivo by radiological methods after the first and tenth ip administrations. On week 3, the threshold for mechanical somatic and colorectal sensitivity was recorded using Von Frey filaments applied to the paws and an intracolonic balloon, respectively. Finally, samples of the terminal ileum and distal colon were histologically evaluated in sections. Key Results: Vincristine reduced body weight gain, food intake, and upper gastrointestinal transit, caused somatic (but not visceral) hypersensitivity and increased the thickness of the submucosal and muscle layers of the small intestine. In vincristine-treated animals, MSG partially prevented gastrointestinal dysmotility and reduced visceral sensitivity but did not improve structural alterations of the small intestine. Conclusions & Inferences: MSG could be used as an adjuvant to conventional treatments to improve some gastrointestinal dysfunctions caused by chemotherapy.

[EN] The study aimed to assess the growth performance, haematology, serum biochemistry, gonadal and extragonadal sperm reserves of two breeds of rabbit bucks fed dietary monosodium glutamate (MSG) at varying inclusion levels (0.00, 0.25, 0.50 and 0.75 g/kg diet). A total of 320 sexually mature New Zealand White Bucks and Dutch Belted Bucks aged 8 to 10 mo with average weight ranging from 1.34 to 1.96 kg were used for the study, which lasted 8 wk. The bucks were weighed and distributed to the four treatment diets. Each treatment was replicated 10 times with four bucks per replicate in a 2×4 factorial experiment. At the end of the feeding trial, 2 bucks per replicate were euthanised. Blood samples were collected from the jugular veins for haematological and serum analyses and their reproductive tracts were dissected. The testes and epididymides were carefully sampled, weighed and processed. The results showed that the bucks fed the diet containing 0.25 g MSG/kg had the best (P<0.05) feed conversion ratio and daily weight gain, daily sperm production and sperm production efficiency. The inclusions of up to 0.75 g MSG/kg diet did not compromise the bucks health status, performance and reproductive potential, irrespective of their breeds. However, optimum performance and sperm production were recorded at 0.25 g MSG/kg diet. This study suggests that dietary MSG at 0.25 g/kg in diet can significantly improve rabbit feed palatability, thereby bringing about optimum growth performance, sperm production, and efficiency without causing any physiological imbalance ino the bucks.

[EN] The study aimed to assess the growth performance, haematology, serum biochemistry, gonadal and extragonadal sperm reserves of two breeds of rabbit bucks fed dietary monosodium glutamate (MSG) at varying inclusion levels (0.00, 0.25, 0.50 and 0.75 g/kg diet). A total of 320 sexually mature New Zealand White Bucks and Dutch Belted Bucks aged 8 to 10 mo with average weight ranging from 1.34 to 1.96 kg were used for the study, which lasted 8 wk. The bucks were weighed and distributed to the four treatment diets. Each treatment was replicated 10 times with four bucks per replicate in a 2×4 factorial experiment. At the end of the feeding trial, 2 bucks per replicate were euthanised. Blood samples were collected from the jugular veins for haematological and serum analyses and their reproductive tracts were dissected. The testes and epididymides were carefully sampled, weighed and processed. The results showed that the bucks fed the diet containing 0.25 g MSG/kg had the best (P<0.05) feed conversion ratio and daily weight gain, daily sperm production and sperm production efficiency. The inclusions of up to 0.75 g MSG/kg diet did not compromise the bucks health status, performance and reproductive potential, irrespective of their breeds. However, optimum performance and sperm production were recorded at 0.25 g MSG/kg diet. This study suggests that dietary MSG at 0.25 g/kg in diet can significantly improve rabbit feed palatability, thereby bringing about optimum growth performance, sperm production, and efficiency without causing any physiological imbalance ino the bucks.

[EN] The study aimed to assess the growth performance, haematology, serum biochemistry, gonadal and extragonadal sperm reserves of two breeds of rabbit bucks fed dietary monosodium glutamate (MSG) at varying inclusion levels (0.00, 0.25, 0.50 and 0.75 g/kg diet). A total of 320 sexually mature New Zealand White Bucks and Dutch Belted Bucks aged 8 to 10 mo with average weight ranging from 1.34 to 1.96 kg were used for the study, which lasted 8 wk. The bucks were weighed and distributed to the four treatment diets. Each treatment was replicated 10 times with four bucks per replicate in a 2×4 factorial experiment. At the end of the feeding trial, 2 bucks per replicate were euthanised. Blood samples were collected from the jugular veins for haematological and serum analyses and their reproductive tracts were dissected. The testes and epididymides were carefully sampled, weighed and processed. The results showed that the bucks fed the diet containing 0.25 g MSG/kg had the best (P<0.05) feed conversion ratio and daily weight gain, daily sperm production and sperm production efficiency. The inclusions of up to 0.75 g MSG/kg diet did not compromise the bucks health status, performance and reproductive potential, irrespective of their breeds. However, optimum performance and sperm production were recorded at 0.25 g MSG/kg diet. This study suggests that dietary MSG at 0.25 g/kg in diet can significantly improve rabbit feed palatability, thereby bringing about optimum growth performance, sperm production, and efficiency without causing any physiological imbalance ino the bucks.

[EN] The study aimed to assess the growth performance, haematology, serum biochemistry, gonadal and extragonadal sperm reserves of two breeds of rabbit bucks fed dietary monosodium glutamate (MSG) at varying inclusion levels (0.00, 0.25, 0.50 and 0.75 g/kg diet). A total of 320 sexually mature New Zealand White Bucks and Dutch Belted Bucks aged 8 to 10 mo with average weight ranging from 1.34 to 1.96 kg were used for the study, which lasted 8 wk. The bucks were weighed and distributed to the four treatment diets. Each treatment was replicated 10 times with four bucks per replicate in a 2×4 factorial experiment. At the end of the feeding trial, 2 bucks per replicate were euthanised. Blood samples were collected from the jugular veins for haematological and serum analyses and their reproductive tracts were dissected. The testes and epididymides were carefully sampled, weighed and processed. The results showed that the bucks fed the diet containing 0.25 g MSG/kg had the best (P<0.05) feed conversion ratio and daily weight gain, daily sperm production and sperm production efficiency. The inclusions of up to 0.75 g MSG/kg diet did not compromise the bucks health status, performance and reproductive potential, irrespective of their breeds. However, optimum performance and sperm production were recorded at 0.25 g MSG/kg diet. This study suggests that dietary MSG at 0.25 g/kg in diet can significantly improve rabbit feed palatability, thereby bringing about optimum growth performance, sperm production, and efficiency without causing any physiological imbalance ino the bucks.

[EN] The study aimed to assess the growth performance, haematology, serum biochemistry, gonadal and extragonadal sperm reserves of two breeds of rabbit bucks fed dietary monosodium glutamate (MSG) at varying inclusion levels (0.00, 0.25, 0.50 and 0.75 g/kg diet). A total of 320 sexually mature New Zealand White Bucks and Dutch Belted Bucks aged 8 to 10 mo with average weight ranging from 1.34 to 1.96 kg were used for the study, which lasted 8 wk. The bucks were weighed and distributed to the four treatment diets. Each treatment was replicated 10 times with four bucks per replicate in a 2×4 factorial experiment. At the end of the feeding trial, 2 bucks per replicate were euthanised. Blood samples were collected from the jugular veins for haematological and serum analyses and their reproductive tracts were dissected. The testes and epididymides were carefully sampled, weighed and processed. The results showed that the bucks fed the diet containing 0.25 g MSG/kg had the best (P<0.05) feed conversion ratio and daily weight gain, daily sperm production and sperm production efficiency. The inclusions of up to 0.75 g MSG/kg diet did not compromise the bucks health status, performance and reproductive potential, irrespective of their breeds. However, optimum performance and sperm production were recorded at 0.25 g MSG/kg diet. This study suggests that dietary MSG at 0.25 g/kg in diet can significantly improve rabbit feed palatability, thereby bringing about optimum growth performance, sperm production, and efficiency without causing any physiological imbalance ino the bucks.

Este trabajo realiza una revisión sistemática sobre las implicaciones de la ingesta de ajo negro en el cerebro. El ajo negro es un alimento consumido en Asia durante siglos, introduciéndose recientemente en otros países como alimento funcional o nutraceútico. Este alimento se obtiene mediante la fermentación del ajo fresco a una temperatura y una humedad controladas durante un periodo de tiempo superior a diez días. El ajo negro contiene gran cantidad de compuestos fenólicos, que le confieren una alta capacidad antioxidante, y compuestos azufrados como la S-alil-L-cisteína que son los principales responsables de la gran variedad de funciones biológicas beneficiosas que presenta frente a diferentes patologías. En este sentido, los polifenoles pueden reducir el estrés oxidativo celular y la S-alil-L-cisteína puede cruzar la barrera hematoencefálica y ejercer un efecto protector frente a la neurotoxicidad. La metodología para realizar este estudio de revisión siguió las indicaciones marcadas por el protocolo PRISMA, encontrándose un total de cinco artículos originales tras aplicar los criterios de exclusión e inclusión establecidos. Todos los artículos encontrados utilizaron un modelo animal y estudiaron el efecto de la ingesta de ajo negro en el cerebro tras consumir glutamato monosódico, plomo y escopolamina. De los resultados encontrados por los diferentes artículos se puede deducir que el ajo negro se postula como un potente alimento funcional que puede proteger del daño neuronal, la disminución de la memoria de trabajo y la memoria espacial inducida por glutamato monosódico, y prevenir el daño oxidativo inducido por la escopolamina y el plomo. Por otro lado, debido al reducido número de artículos encontrados, se trata de una línea de investigación por explotar donde queda aún por dilucidar los mecanismos bioquímicos implicados en la acción protectora que ejerce el ajo negro sobre el cerebro, tanto en estudios en modelo animal como humano., This work carries out a systematic review on the implications of black garlic intake on the brain. Black garlic is a food consumed in Asia for centuries, recently being introduced in other countries as a functional or nutraceutical food. This food is obtained by fermenting fresh garlic at a controlled temperature and humidity for a period of time greater than ten days. Black garlic contains a large amount of phenolic compounds, which give it a high antioxidant capacity, and sulfur compounds such as S-allyl-L-cysteine, which are mainly responsible for the wide variety of beneficial biological functions that it presents against different pathologies. In this sense, polyphenols can reduce cellular oxidative stress and S-allyl-L-cysteine can cross the blood-brain barrier and exert a protective effect against neurotoxicity. The methodology for conducting this review study followed the indications set by the PRISMA protocol, finding a total of five original articles after applying the established exclusion and inclusion criteria. All the articles found used an animal model and studied the effect of black garlic ingestion on the brain after consuming monosodium glutamate, lead and scopolamine. From the results found by the different articles, it can be deduced that black garlic is postulated as a powerful functional food that can protect neuronal damage, the decrease in both working and spatial memory induced by monosodium glutamate, and prevent oxidative damage induced by scopolamine and lead. On the other hand, due to the small number of articles found, it is an unexploited research line where the biochemical mechanisms involved in the protective action that black garlic exerts on the brain remains to be elucidated, both in animal and in human model studies.

Monosodium glutamate (MSG) is one of the most widely used additives in commercial foods worldwide. In the present work, the preliminary techno-economic evaluation of a technological proposal for the production of MSG by the fermentation route was carried out, using sugarcane bagasse as the main raw material and under the current economic conditions of Cuba. For that, the professional simulator SuperPro Designer® version 10 was used. The plant has a produc-tion capacity of 3.85 tons of MSG crystals per year. It will be necessary to invest around USD $ 8.75 million to build the proposed production plant. Annual Net Profits of USD $ 2,004,000, a Gross Margin of 44.91% and a Return on Investment of 22.90% were obtained. Based on the results obtained from the Net Present Value (USD $ 6,723,000), the Internal Rate of Return (25.23%) and the Payback Time (4.37 years), it can be concluded that the production plant is profitable and feasible from the economic point of view. The technological proposal begins to be not profitable from a value of the bagasse unit cost of USD $ 45.4/kg., El glutamato monosódico (GMS) es una de los aditivos más empleados a nivel mundial en los alimentos comerciales. En el presente trabajo se efectuó la evaluación técnico-económica preliminar de una propuesta tecnológica de producción de GMS por la ruta fermentativa, empleando bagazo de caña de azúcar como materia prima principal y bajo las condicio-nes económicas actuales de Cuba. Para ello se empleó el simulador profesional SuperPro Designer® versión 10. La planta tiene una capacidad de producción de 3,85 toneladas de cristales de GMS por año. Será necesario invertir alrededor de USD $ 8,75 millones para construir la planta de producción propuesta. Se obtienen Ganancias Netas anuales de USD $ 2.004.000, un Margen Bruto de 44,91 % y un Retorno de la Inversión de 22,90 %. A partir de los resultados obtenidos del Valor Actual Neto (USD $ 6.723.000), Tasa Interna de Retorno (25,23 %) y Período de Recuperación de la Inversión (4,37 años), se puede concluir que la planta de producción es rentable y factible desde el punto de vista económico. La propuesta tecnológica comienza a ser no rentable a partir de un valor del costo unitario del bagazo de USD $ 45,4/kg.

Monosodium glutamate (MSG) is one of the most widely used additives in commercial foods worldwide. In the present work, the preliminary techno-economic evaluation of a technological proposal for the production of MSG by the fermentation route was carried out, using sugarcane bagasse as the main raw material and under the current economic conditions of Cuba. For that, the professional simulator SuperPro Designer® version 10 was used. The plant has a produc-tion capacity of 3.85 tons of MSG crystals per year. It will be necessary to invest around USD $ 8.75 million to build the proposed production plant. Annual Net Profits of USD $ 2,004,000, a Gross Margin of 44.91% and a Return on Investment of 22.90% were obtained. Based on the results obtained from the Net Present Value (USD $ 6,723,000), the Internal Rate of Return (25.23%) and the Payback Time (4.37 years), it can be concluded that the production plant is profitable and feasible from the economic point of view. The technological proposal begins to be not profitable from a value of the bagasse unit cost of USD $ 45.4/kg., El glutamato monosódico (GMS) es una de los aditivos más empleados a nivel mundial en los alimentos comerciales. En el presente trabajo se efectuó la evaluación técnico-económica preliminar de una propuesta tecnológica de producción de GMS por la ruta fermentativa, empleando bagazo de caña de azúcar como materia prima principal y bajo las condicio-nes económicas actuales de Cuba. Para ello se empleó el simulador profesional SuperPro Designer® versión 10. La planta tiene una capacidad de producción de 3,85 toneladas de cristales de GMS por año. Será necesario invertir alrededor de USD $ 8,75 millones para construir la planta de producción propuesta. Se obtienen Ganancias Netas anuales de USD $ 2.004.000, un Margen Bruto de 44,91 % y un Retorno de la Inversión de 22,90 %. A partir de los resultados obtenidos del Valor Actual Neto (USD $ 6.723.000), Tasa Interna de Retorno (25,23 %) y Período de Recuperación de la Inversión (4,37 años), se puede concluir que la planta de producción es rentable y factible desde el punto de vista económico. La propuesta tecnológica comienza a ser no rentable a partir de un valor del costo unitario del bagazo de USD $ 45,4/kg.

(Background) We investigated the effect of dietary supplementation with monosodium glutamate (MSG) on chemotherapy-induced downregulation of the T1R3 taste receptor subunit expression in the tongue of patients with advanced head and neck cancer. (Methods) Patients undergoing two rounds of chemoradiotherapy were randomly allocated to a control or intervention group (dietary supplementation with MSG at 2.7 g/day during the second round of chemotherapy). The relative expression of T1R3, a subunit of both umami and sweet taste receptors, in the tongue was assessed by quantitative polymerase chain reaction analysis. Dysgeusia was assessed with a visual analog scale and daily energy intake was evaluated. (Results) T1R3 expression levels in the tongue, taste sensitivity, and daily energy intake were significantly reduced after the first round of chemotherapy compared with before treatment. Furthermore, these parameters significantly decreased after the second round of chemotherapy, but the extent of decrease was significantly attenuated in the MSG group compared with the control group. (Conclusions) MSG supplementation suppresses chemotherapy-induced dysgeusia, possibly due to the inhibition of the T1R3-containing taste receptor downregulation in the tongue, thereby increasing energy intake in patients with advanced head and neck cancer.

The prostate-specific membrane antigen (PSMA) has been targeted for PET imaging and radioligand therapy (RLT) in patients with prostate cancer. Xerostomia is a common side effect of RLT because of the high salivary gland uptake of PSMA radioligands. Here, we aimed to determine the impact of monosodium glutamate (MSG) administration on PSMA-radioligand biodistribution within healthy organs and tumor lesions by using 68Ga-PSMA-11 PET imaging. Methods: Sixteen men with prostate cancer were randomized (1:1) into oral ingestion and oral topical application ("swishing") arms. Each subject underwent 2 68Ga-PSMA-11 PET/CT scans within 14 d under baseline and MSG conditions. The salivary glands and whole-body tumor lesions were segmented using qPSMA software. We quantified tracer uptake via SUVmean and SUVmax and compared parameters within each patient. Results: For the oral ingestion arm, salivary gland SUVmean and SUVmax decreased on average from the control scan to the MSG scan by 45% ± 15% (P = 0.004) and 53% ± 11% (P < 0.001), respectively. Tumor lesion SUVmean and SUVmax also decreased by 38% (interquartile range, -67% to -33%) and -52% (interquartile range, -70% to -49%), respectively (P = 0.018). Swishing had no significant effect on 68Ga-PSMA-11 accumulation in normal organs or tumor lesions. Conclusion: Oral ingestion but not topical application of MSG reduced 68Ga-PSMA-11 uptake in salivary glands. Tumor uptake also declined; therefore, the clinical application of MSG is unlikely to be useful in the framework of RLT.

Introduction: Obesity, especially visceral, is a major risk factor for several diseases such as Type 2 diabetes mellitus, cardiovascular diseases, atherosclerosis, dyslipidemia, non-alcoholic fatty liver disease, and cancer. Oxidative stress may be a unifying mechanism for the development of major obesity-related comorbidities.Objective: To evaluate the prooxidant-antioxidant balance in monosodium glutamate-induced obesity in Wistar rats (MSG- obese rats).Material and Methods: Female Wistar rats received subcutaneous (sc) injections of monosodium glutamate solution (4 mg/g of body weight) or vehicle (NaCl 0,9 %; control) to induce obesity during the neonatal period. At 90 days of life, obesity was determined. At 180 days of life, rats were anesthetized and killed to obtain blood and liver samples for the determination of biochemical markers.Results: MSG obese rats presented significantly higher triglycerides, uric acid and insulin levels, as well as elevated HOMA and TyG indexes. Increased concentrations of nitrate and nitrite, 2-deoxyribose oxidation products and advanced oxidation protein products levels were observed in obese rats.Conclusions: Obesity induced by monosodium glutamate reproduces the main metabolic alterations associated with human visceral obesity, among which oxidative stress is included. This model may be useful for the evaluation of therapeutic strategies to prevent or decrease complications associated with obesity., Introducción: La obesidad, especialmente la visceral, constituye un factor de riesgo principal para múltiples enfermedades tales como: diabetes Mellitus tipo 2, enfermedades cardiovasculares, aterosclerosis, dislipidemias, enfermedad por hígado graso no alcohólico y cáncer. Se plantea que el estrés oxidativo podría ser el factor causal común de las comorbilidades asociadas a la obesidad.Objetivo: Evaluar el balance prooxidante/antioxidante en ratas con obesidad inducida con glutamato monosódico.Material y Métodos: Ratas Wistar hembras recibieron glutamato monosódico (4 mg/g de peso corporal) para inducir obesidad o NaCl 0,9 % (Controles) subcutáneamente en período neonatal. A los 90 días, se confirmó la obesidad. Se les practicó eutanasia a los 180 días para la obtención de sangre e hígado para la determinación de marcadores bioquímicos.Resultados: Las ratas obesas presentaron niveles incrementados de TAG, AU, insulina e índices HOMA y TyG. Se constataron mayores concentraciones de nitratos y nitritos, productos avanzados de la oxidación de proteínas y productos de oxidación de la 2-desoxirribosa en el ADN en las ratas obesas.Conclusiones: Se concluye que la obesidad inducida con glutamato monosódico reproduce las principales alteraciones metabólicas asociadas a la obesidad visceral humana, dentro de las que se incluye el estrés oxidativo. Este modelo podría ser útil en la evaluación de estrategias terapéuticas para prevenir o disminuir complicaciones asociadas a la obesidad.

(Background) We investigated the effect of dietary supplementation with monosodium glutamate (MSG) on chemotherapy-induced downregulation of the T1R3 taste receptor subunit expression in the tongue of patients with advanced head and neck cancer. (Methods) Patients undergoing two rounds of chemoradiotherapy were randomly allocated to a control or intervention group (dietary supplementation with MSG at 2.7 g/day during the second round of chemotherapy). The relative expression of T1R3, a subunit of both umami and sweet taste receptors, in the tongue was assessed by quantitative polymerase chain reaction analysis. Dysgeusia was assessed with a visual analog scale and daily energy intake was evaluated. (Results) T1R3 expression levels in the tongue, taste sensitivity, and daily energy intake were significantly reduced after the first round of chemotherapy compared with before treatment. Furthermore, these parameters significantly decreased after the second round of chemotherapy, but the extent of decrease was significantly attenuated in the MSG group compared with the control group. (Conclusions) MSG supplementation suppresses chemotherapy-induced dysgeusia, possibly due to the inhibition of the T1R3-containing taste receptor downregulation in the tongue, thereby increasing energy intake in patients with advanced head and neck cancer.

Este trabajo realiza una revisión sistemática sobre las implicaciones de la ingesta de ajo negro en el cerebro. El ajo negro es un alimento consumido en Asia durante siglos, introduciéndose recientemente en otros países como alimento funcional o nutraceútico. Este alimento se obtiene mediante la fermentación del ajo fresco a una temperatura y una humedad controladas durante un periodo de tiempo superior a diez días. El ajo negro contiene gran cantidad de compuestos fenólicos, que le confieren una alta capacidad antioxidante, y compuestos azufrados como la S-alil-L-cisteína que son los principales responsables de la gran variedad de funciones biológicas beneficiosas que presenta frente a diferentes patologías. En este sentido, los polifenoles pueden reducir el estrés oxidativo celular y la S-alil-L-cisteína puede cruzar la barrera hematoencefálica y ejercer un efecto protector frente a la neurotoxicidad. La metodología para realizar este estudio de revisión siguió las indicaciones marcadas por el protocolo PRISMA, encontrándose un total de cinco artículos originales tras aplicar los criterios de exclusión e inclusión establecidos. Todos los artículos encontrados utilizaron un modelo animal y estudiaron el efecto de la ingesta de ajo negro en el cerebro tras consumir glutamato monosódico, plomo y escopolamina. De los resultados encontrados por los diferentes artículos se puede deducir que el ajo negro se postula como un potente alimento funcional que puede proteger del daño neuronal, la disminución de la memoria de trabajo y la memoria espacial inducida por glutamato monosódico, y prevenir el daño oxidativo inducido por la escopolamina y el plomo. Por otro lado, debido al reducido número de artículos encontrados, se trata de una línea de investigación por explotar donde queda aún por dilucidar los mecanismos bioquímicos implicados en la acción protectora que ejerce el ajo negro sobre el cerebro, tanto en estudios en modelo animal como humano., This work carries out a systematic review on the implications of black garlic intake on the brain. Black garlic is a food consumed in Asia for centuries, recently being introduced in other countries as a functional or nutraceutical food. This food is obtained by fermenting fresh garlic at a controlled temperature and humidity for a period of time greater than ten days. Black garlic contains a large amount of phenolic compounds, which give it a high antioxidant capacity, and sulfur compounds such as S-allyl-L-cysteine, which are mainly responsible for the wide variety of beneficial biological functions that it presents against different pathologies. In this sense, polyphenols can reduce cellular oxidative stress and S-allyl-L-cysteine can cross the blood-brain barrier and exert a protective effect against neurotoxicity. The methodology for conducting this review study followed the indications set by the PRISMA protocol, finding a total of five original articles after applying the established exclusion and inclusion criteria. All the articles found used an animal model and studied the effect of black garlic ingestion on the brain after consuming monosodium glutamate, lead and scopolamine. From the results found by the different articles, it can be deduced that black garlic is postulated as a powerful functional food that can protect neuronal damage, the decrease in both working and spatial memory induced by monosodium glutamate, and prevent oxidative damage induced by scopolamine and lead. On the other hand, due to the small number of articles found, it is an unexploited research line where the biochemical mechanisms involved in the protective action that black garlic exerts on the brain remains to be elucidated, both in animal and in human model studies.

Aji-no-Moto or Mono Sodium Glutamate (MSG) is a flavour enhancer being used extensively in South East Asian cuisine. The Federation of American Societies for Experimental Biology for the United States Food and Drug Administration (FDA) has concluded that MSG is safe when "eaten at customary levels" but there is still great confusion regarding its toxicity at higher concentrations. Therefore, it was decided to assess the mutagenic efficacy of MSG on a plant system and present the findings as a model for probably similar effects in the animal model. For this, a traditionally popular genus for genetic studies, Hordeum vulgare L. or winter barley, was used as the model system. The studies of microsporogenesis were done in order to see the long term effect. The sets were compared with experimental sets of plants grown from seeds treated with a traditional chemical mutagen Ethyl Methane Sulphonate (EMS). The study revealed that MSG does not induce much genotoxic effects at lower doses and the chromosomal damages induced were very few. However, at higher doses, it almost equals the effects of EMS in terms of heritable genetic damage. The work is significant as MSG continues to be one of the most popular flavouring agents and does not face any challenge to its biosafe status. However, the clastogenic and chromotoxic effects of higher doses of MSG as observed in the study are in total contradiction to the popular belief.

We tested the hypothesis that reduced-salt versions of four "better-for-you" dishes enhanced with monosodium glutamate (MSG) through a "Salt Flip" in an amount that still substantially reduced total sodium matched the consumer acceptance of normal-salt versions. Three versions each-standard recipe with normal salt, reduced salt, and reduced salt with MSG, of four dishes-roasted vegetables (RV), quinoa bowl (QB), savory yogurt dip (SD), and pork cauliflower fried rice (CR) were evaluated by 163 consumers for overall liking and liking of appearance, flavor, and texture/mouthfeel on the nine-point hedonic scale, preference, adequacy of flavor, saltiness, and aftertaste on just-about-right (JAR) scales, likeliness to order, and sensory characteristics by check-all-that-apply. For each dish, the MSG recipe was liked the same (or significantly more for SD, P < 0.05) than the standard recipe, and better than the reduced salt recipe for QB and CR. The same was true of likeliness to order. MSG recipes of QB and SD were significantly preferred to the standard recipes, with no difference for RV and CR. MSG recipes were consistently described as "delicious," "flavorful," and "balanced." Penalty-lift analysis showed that "delicious," "flavorful," "balanced," "fresh," and "savory"; and "bland," "rancid," and "bitter," were positive and negative drivers of liking, respectively. Two of three uncovered preference clusters, accounting for 68% of consumers, consistently liked MSG recipes, and the same or more so than standard recipes. We conclude that MSG can successfully be used to mitigate salt and sodium reduction without compromising consumer acceptance of better-for-you foods. PRACTICAL APPLICATION: The Salt Flip offers a promising dietary sodium reduction strategy through the addition of monosodium glutamate (MSG) to reduced-salt, savory, better-for-you foods that does not compromise consumer acceptance of their sensory profile.

The objective of the research was to explain the possible mechanism of an earlier reported role of Aframomum sceptrum extract in the modulation of renal function parameters in monosodium glutamate-induced toxicity.          Materials and Methods. Similar experimental methods previously reported by us in Ogbeke et al., (2016) were maintained.          Results. Monosodium glutamate administration led to a significant elevation of levels of serum and kidney lipid peroxidation due to decrease in the levels of serum and kidney antioxidant enzyme, super oxide dismutase, catalase, gluthathione peroxidase and gluthathione. There was observed increase in oxidative enzyme, aldehyde oxidase, sulphite oxidase, xanthine oxidase and monoamine oxidase activities in serum and kidney after monosodium glutamate consumption. Aframomum sceptrum treatment significantly regulated all altered indices.          Conclusions. The study concluded that the ability of Aframomum sceptrum extract to modulate renal function parameters in monosodium glutamate-induced toxicity is dependent on its efficacy in the induction and mobilization of antioxidant defense armory via the increased synthesis of tissue and serum enzymatic and non-enzymatic antioxidants, as well as improved oxidative enzyme activities that mediates the quenching of rising aldehydes and sulfoxides, N-oxides and aromatic oxides within the kidney.

Monosodium Glutamate (MSG) is an ingredient used to make food taste more delicious. MSG is also known as vetsin or micin in Indonesia. In some cases, MSG can trigger allergic reactions such as itching, red spots on the skin, nausea, vomiting, headache and migraine complaints. In addition, there is the term "Chinese Restaurant Syndrome" is a symptom dizziness and shortness when taking Monosodium Glutamate (MSG) is excessive. Monosodium Glutamate (MSG) is also very influential on long-term health such as hypertension, obesity, cancer, Alzheimer's, spermatogenesis disorders, Parkinson's, and stroke. This study was aimed to determine the levels of MSG in the test sample. The type of study was laboratory observation and sample was determined by purposive sampling technique. Processing and data analysis used microsoft word and presented in the form of tables and narration. From the results of the analysis, MSG was obtained in 8 test samples, ie A 0,0038 g sample, B sample 0.0023 g, C sample 0.0024 g, sample D 0.0025 g, sample E 0,0091 g , sample F 0,0078 g, sample G 0,0092 g and sample H 0,0093 g. Based on these results Monosodium Glutamate (MSG) level on the eight test samples can be said to be safe, because it does not exceed the maximum limit of consumption per day is 120 mg / kg body weight.

Monosodium Glutamate (MSG) is an ingredient used to make food taste more delicious. MSG is also known as vetsin or micin in Indonesia. In some cases, MSG can trigger allergic reactions such as itching, red spots on the skin, nausea, vomiting, headache and migraine complaints. In addition, there is the term "Chinese Restaurant Syndrome" is a symptom dizziness and shortness when taking Monosodium Glutamate (MSG) is excessive. Monosodium Glutamate (MSG) is also very influential on long-term health such as hypertension, obesity, cancer, Alzheimer's, spermatogenesis disorders, Parkinson's, and stroke. This study was aimed to determine the levels of MSG in the test sample. The type of study was laboratory observation and sample was determined by purposive sampling technique. Processing and data analysis used microsoft word and presented in the form of tables and narration. From the results of the analysis, MSG was obtained in 8 test samples, ie A 0,0038 g sample, B sample 0.0023 g, C sample 0.0024 g, sample D 0.0025 g, sample E 0,0091 g , sample F 0,0078 g, sample G 0,0092 g and sample H 0,0093 g. Based on these results Monosodium Glutamate (MSG) level on the eight test samples can be said to be safe, because it does not exceed the maximum limit of consumption per day is 120 mg / kg body weight.

Monosodium Glutamate (MSG) is an ingredient used to make food taste more delicious. MSG is also known as vetsin or micin in Indonesia. In some cases, MSG can trigger allergic reactions such as itching, red spots on the skin, nausea, vomiting, headache and migraine complaints. In addition, there is the term "Chinese Restaurant Syndrome" is a symptom dizziness and shortness when taking Monosodium Glutamate (MSG) is excessive. Monosodium Glutamate (MSG) is also very influential on long-term health such as hypertension, obesity, cancer, Alzheimer's, spermatogenesis disorders, Parkinson's, and stroke. This study was aimed to determine the levels of MSG in the test sample. The type of study was laboratory observation and sample was determined by purposive sampling technique. Processing and data analysis used microsoft word and presented in the form of tables and narration. From the results of the analysis, MSG was obtained in 8 test samples, ie A 0,0038 g sample, B sample 0.0023 g, C sample 0.0024 g, sample D 0.0025 g, sample E 0,0091 g , sample F 0,0078 g, sample G 0,0092 g and sample H 0,0093 g. Based on these results Monosodium Glutamate (MSG) level on the eight test samples can be said to be safe, because it does not exceed the maximum limit of consumption per day is 120 mg / kg body weight.

Neurons expressing agouti-related protein (AgRP) are essential for feeding. The majority of these neurons are located outside the blood-brain barrier (BBB), allowing them to directly sense circulating metabolic factors. Here, we show that, in adult mice, AgRP neurons outside the BBB (AgRPOBBB) were rapidly ablated by peripheral administration of monosodium glutamate (MSG), whereas AgRP neurons inside the BBB and most proopiomelanocortin (POMC) neurons were spared. MSG treatment induced proliferation of tanycytes, the putative hypothalamic neural progenitor cells, but the newly proliferated tanycytes did not become neurons. Intriguingly, AgRPOBBB neuronal number increased within a week after MSG treatment, and newly emerging AgRP neurons were derived from post-mitotic cells, including some from the Pomc-expressing cell lineage. Our study reveals that the lack of protection by the BBB renders AgRPOBBB vulnerable to lesioning by circulating toxins but that the rapid re-emergence of AgRPOBBB is part of a reparative process to maintain energy balance.

Objective: Monosodium glutamate (MSG) is a widely used food additive with controversial side effects. Though neonatal administration of MSG has been shown to affect fertility via arcuate nucleus ablation, the body of work involving the effects of adult MSG administration on male rat fertility has yet to be collectively assessed.Design: Systematic review.Methods: A PubMed search using terms “monosodium glutamate” in addition to “male fertility” or “male reproduction” or “sperm” or “testes” was performed. Inclusion criteria included: English language, adult administration of MSG, male reproductive outcomes, and control groups. Additional studies were identified via reference lists of relevant articles.Results: Of 167 records originally identified, six studies remained after removal of duplicates and studies not meeting inclusion criteria. Data ranges included: cohort sizes of 24 – 32 animals, dosing from 0 to 4 g/kg, MSG administration duration of 10 – 56 days, and weight 75 – 200g. In MSG fed rats compared to controls: Sperm count was lower in three of four studies, serum testosterone concentration was lower in two of two studies, testicular component weights or size was decreased in two of three studies, and abnormal testicular and sperm histology was observed in five of six studies.Conclusion: Adult intake of MSG can negatively impact sperm count and serum testosterone concentrations as well as testicular morphology and histology in rats. Further investigation of this effect should be evaluated in humans for such a popular flavor enhancer.

Objective: Monosodium glutamate (MSG) is a widely used food additive with controversial side effects. Though neonatal administration of MSG has been shown to affect fertility via arcuate nucleus ablation, the body of work involving the effects of adult MSG administration on male rat fertility has yet to be collectively assessed.Design: Systematic review.Methods: A PubMed search using terms “monosodium glutamate” in addition to “male fertility” or “male reproduction” or “sperm” or “testes” was performed. Inclusion criteria included: English language, adult administration of MSG, male reproductive outcomes, and control groups. Additional studies were identified via reference lists of relevant articles.Results: Of 167 records originally identified, six studies remained after removal of duplicates and studies not meeting inclusion criteria. Data ranges included: cohort sizes of 24 – 32 animals, dosing from 0 to 4 g/kg, MSG administration duration of 10 – 56 days, and weight 75 – 200g. In MSG fed rats compared to controls: Sperm count was lower in three of four studies, serum testosterone concentration was lower in two of two studies, testicular component weights or size was decreased in two of three studies, and abnormal testicular and sperm histology was observed in five of six studies.Conclusion: Adult intake of MSG can negatively impact sperm count and serum testosterone concentrations as well as testicular morphology and histology in rats. Further investigation of this effect should be evaluated in humans for such a popular flavor enhancer.

Monosodium glutamate is a food condiment that is widely used in food industry. Different studies, primarily conducted in animals, have proposed the relationship between this condiment and the development of obesity. On the one hand, it seems that the monosodium glutamate could influence in regulating hypothalamic appetite, favouring a high consumption of foods containing it. On the other hand, it has been suggested that obese people show a high threshold in the perception of umami taste, which could influence the consumption of food with monosodium glutamate, El glutamato monosódico es un condimento alimenticio ampliamente utilizado en industria alimentaria. Distintos estudios, fundamentalmente llevados a cabo en animales, han propuesto la relación entre este condimento y el desarrollo de obesidad. Por un lado, parece que el glutamato monosódico podría influir en la regulación hipotalámica del apetito, favoreciendo un elevado consumo de los alimentos que lo contienen. Por otro lado, se ha sugerido que personas con obesidad muestran un umbral más elevado en la percepción del sabor umami, lo que podría influir en el consumo de alimentos con glutamato monosódico.

Monosodium glutamate is a food condiment that is widely used in food industry. Different studies, primarily conducted in animals, have proposed the relationship between this condiment and the development of obesity. On the one hand, it seems that the monosodium glutamate could influence in regulating hypothalamic appetite, favouring a high consumption of foods containing it. On the other hand, it has been suggested that obese people show a high threshold in the perception of umami taste, which could influence the consumption of food with monosodium glutamate, El glutamato monosódico es un condimento alimenticio ampliamente utilizado en industria alimentaria. Distintos estudios, fundamentalmente llevados a cabo en animales, han propuesto la relación entre este condimento y el desarrollo de obesidad. Por un lado, parece que el glutamato monosódico podría influir en la regulación hipotalámica del apetito, favoreciendo un elevado consumo de los alimentos que lo contienen. Por otro lado, se ha sugerido que personas con obesidad muestran un umbral más elevado en la percepción del sabor umami, lo que podría influir en el consumo de alimentos con glutamato monosódico.

Monsters verduurzaamde champignons zijn conform Verordening PGF 1981 Verduurzaamde Groenten onderzocht op het gehalte aan zwaveldioxide, keukenzout en mononatriumglutaminaat alsmede op uiterlijke kwaliteitsaspekten. De monsters zijn genomen en ingezonden door de AID. Voor wat betreft de resultaten van de uiterlijke kwaliteitsbeoordeling wordt verwezen naar RIKILT-rapport 83.60.

Onderzoek naar concentratieverschillen voor zwaveldioxide, keukenzout en mononatriumglutaminaat tussen opgiet en champignons afkomstig uit dezelfde verpakkingseenheid, bij monsters verduurzaamde champignons om na te gaan of bij toekomstig onderzoek volstaan kan worden met onderzoek van de opgiet.