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Biohydrogen production through photofermentation has gained significant attention as it provides a sustainable solution for clean energy supply and addresses wastewater concerns by utilizing volatile fatty acids (VFA) which are produced in dark fermentation. In this study, response surface methodology via a Face-centered Central Composite Design (FCCD) was employed to optimize buffer solution pH, ferric citrate concentration, sodium glutamate concentration to maximize biohydrogen production by Rhodobacter sp. MAY2 with mixed VFA (acetate, propionate, butyrate) as substrates. Results showed that the concentrations of ferric citrate, sodium glutamate, and buffer solution pH positively impact the biohydrogen production of Rhodobacter sp. MAY2. The optimal conditions were shown to be 0.36 mM ferric citrate, 11 mM sodium glutamate, and buffer solution of pH 7. The predicted hydrogen production potential (HPP) at these conditions (661.1 mL/L) was within 2 % of the actual HPP (647.7 mL/L). Kinetic parameters using the modified Gompertz equation showed that the predicted values for maximum potential cumulative H 2 production (P), maximum hydrogen production rate (R m), and lag time (λ) are comparable to those reported in literature. Overall, the study highlighted the potential of a local isolate, Rhodobacter sp. MAY2, for biohydrogen production and the suitable fermentation conditions for its growth. • Optimized pH, ferric citrate, and sodium glutamate enhanced Rhodobacter sp. MAY2 biohydrogen production. • Buffer pH, ferric citrate, and sodium glutamate significantly influenced biohydrogen yield. • Rhodobacter sp. MAY2 exhibited high substrate consumption efficiency for volatile fatty acids. [ABSTRACT FROM AUTHOR]

The sodium lauroyl glutamate (SLG) as a green environment collector was first utilized to separate lepidolite from albite in this study. Under optimized conditions, Li 2 O achieved a recovery of 87.95 % and a grade of 5.28 % in binary mixed pure mineral flotation. The contact angle indicated that the Ca2+-activated surface of lepidolite shifted from hydrophilic to hydrophobic with increasing SLG concentration. Fourier transform infrared spectrum and Zeta potential analyses indicated that SLG can form strong adsorption on the Ca2+-activated surface of lepidolite, while only weak adsorption on albite surface. Adsorption amount measurements indicated that SLG exhibited greater adsorption on the surface of lepidolite compared to that of albite. X-ray photoelectron spectrum analysis further revealed that addition of Ca2+ enhanced the ability of SLG to trap lepidolite. Ca2+ exhibited strong adsorption capacity by interacting with the O sites of lepidolite and SLG. Therefore, the outstanding SLG collector with high selectivity, have colossal potential practical application in the flotation of lepidolite ores. [Display omitted] [ABSTRACT FROM AUTHOR]

We have studied binding properties of three detergents, i.e., sodium dodecyl sulfate (SDS), Sarkosyl and sodium lauroyl glutamate (SLG), to model proteins based on their effects on electrophoretic mobilities of the proteins using agarose native gel electrophoresis and circular dichroism (CD). This simple technology can evaluate the dissociative properties of bound detergents from the proteins and their effects on protein structure. SDS influenced the electrophoretic mobilities of all model proteins more strongly than the other two detergents, implying a stronger inclination for protein binding and subsequent alterations in protein structure or reductions in activity, which are supported by CD analysis. On the contrary, Sarkosyl and SLG showed weaker binding and interfered less with the structure and biological activities, indicating that these detergents may be useful for protein purification and analysis. It appeared that SLG was weaker in protein binding than Sarkosyl, although the effects of these two detergents appeared to depend on the proteins. [Display omitted] • Protein binding of detergents was examined by agarose native gel electrophoresis. • SDS showed the strongest binding to model proteins. • Sarkosyl and sodium lauroyl glutamate showed weaker protein binding. • Sarksoly and sodium lauroyl glutamte showed less tendency to alter functional structures. • This technology can evaluate binding strength of other ligands. [ABSTRACT FROM AUTHOR]

[Display omitted] • Low-cost and high-efficiency slow-release fertilizer carrier was prepared. • AOS increased water-soluble Ca, surface area, and total void volume. • A sustained release mechanism relies on micropore capture and ion exchange. • AOF increased the dry weight of green plum seedlings by 190 % and the yield by 61 %. Slow-release fertilizers have been known to boost crop yields, but their high cost and slow degradation make them less practical for use. In this study, oyster shell (OS) was modified by mechanical ball milling with monosodium glutamate (MSG) wastewater as an activator to prepare activated oyster shell (AOS) with an average particle size of 32.7 nm. Compared to natural oyster shell (NOS), the AOS increased water-soluble Ca by 22 times, expanded the average desorption pore size by 155 %, enhanced the specific surface area by 9 times, and improved the total pore volume by 1587 %. AOS was mixed with traditional fertilizers and extruded to develop a new type of activated oyster-based slow-release compound fertilizer (AOF). Physical effects mainly controlled the slow-release ability of AOF. AOS formed vaterite with a large peak shape, high strength, and well-defined crystal structure, providing more binding sites for NH 4 +, HPO 4 2−, K+, Ca2+ and Mg2+. In addition, AOS was rich in Ca-OH and Mg-OH, which increased the potential for ligand exchange with fertilizer ions, which further improved the chemical slow-release properties of AOF. The AOF continuously releases N, P, K, Ca, and Mg nutrients over a period exceeding 70 days. The nutrient release behavior in AOF was accurately described by the logistic equation, the Elovich equation, and the parabolic diffusion equation. AOF increased the dry weight of green plum by 190 % and the yield by 61 %. The AOF prepared in this study proved to be an innovative and environmentally sustainable slow-release fertilizer. [ABSTRACT FROM AUTHOR]

This study investigates the neuroprotective effects of lipidized analogues of 2-SS-CART(61–102) derived from anorexigenic neuropeptide cocaine- and amphetamine-regulated transcript peptide (CARTp) in light of the link between obesity, its comorbidities, and the development of Alzheimer's disease. We introduce novel lipidized analogues derived from 2-SS-CART(61–102), a specific analogue of natural CART(61–102), with two disulfide bridges. Using hypothermic PC12 cells, we tested the effect of the most potent analogues on Tau phosphorylation. We further described the anorexigenic and neuroprotective potential of subcutaneously (SC) injected lipidized CARTp analogue in a mouse model with prediabetes and obesity induced by neonatal monosodium glutamate (MSG) administration. Compared to the non-lipidized 2-SS-CART(61–102), all lipidized analogues exhibited a potent binding affinity to PC12 cells and enhanced in vitro stability in rat plasma. Two most potent lipidized analogues attenuated hypothermia-induced Tau hyperphosphorylation at multiple epitopes. Subsequently, chronic SC treatment with palm-2-SS-CART(61–102) significantly decreased body weight and food intake, improved metabolic parameters, decreased level of pTau and increased neurogenesis in hippocampi of obese MSG mice. Our unique CARTp analogue palm-2-SS-CART(61–102) shows promise as a potent anti-obesity and neuroprotective agent. [Display omitted] [ABSTRACT FROM AUTHOR]

Leaching of PbSO 4 is one of the key steps of waste lead paste via hydrometallurgical process, but its low efficiency and high cost of reagents need to be improved. Sodium glutamate was used as a leaching reagent to leach PbSO 4 from waste lead paste for the first time. Through the coordination reaction between sodium glutamate (Glu) and PbSO 4 , the leaching ratio of PbSO 4 could reach nearly 100 %. The Glu-containing species mainly exist in the form of HGlu- in the leaching solution, and Pb2+ could combine with the carboxylic groups and the amine group from HGlu- to form a ternary ring chelate with a stable binding energy of −7.5416 eV. Furthermore, the rate-limiting step of PbSO 4 leaching by sodium glutamate was the internal diffusion. Then, high-purity PbCO 3 (99.9896 %) could be obtained from the Glu-Pb solution by using sodium carbonate, and sodium glutamate was regenerated simultaneously. Finally, the effectiveness and stability of the process were verified by sodium glutamate recirculation process, and the PbSO 4 leaching ratio from waste lead paste remained at above 97.31 % within 10 round of recirculation. These findings achieved the high efficiency recovery of waste lead paste, deep purification of impurities and recycling of leaching agents under mild conditions. [Display omitted] • A closed-loop sodium glutamate system for leaching of lead sulfate is provided. • PbSO 4 is almost completely leached by sodium glutamate. • Solution thermodynamics model of PbSO 4 leaching by sodium glutamate is established. • PbSO 4 can combine with O and N from sodium glutamate to form a ternary ring chelate. • The internal diffusion is the speed-limiting step of lead sulfate leaching. [ABSTRACT FROM AUTHOR]

[Display omitted] • Metabolic Syndrome (MetS) protected from severe sepsis increasing survival rates. • Aspirin (ASA) pre-treatment was effective in improving survival in lean animals. • ASA pre-treatment was not effective to MetS septic animals. • Survival in ASA-treated control mice was similar to MetS-protected animals. Sepsis is a complex condition characterized by systemic host inflammation caused by an infection. Experimental and observational studies indicate that obesity, one of the components of metabolic syndrome (MetS), or aspirin (ASA) treatment could be associated with sepsis survival. However, the effects of ASA on septic mice with MetS-induced conditions have not been explored. Swiss mice were administered monosodium glutamate (MSG) (4 mg/kg) during their first 5 days of life for MetS induction, while the control mice received an equimolar saline solution. MetS was validated in male mice on their 60th day of life. ASA treatment was administered for 15 days prior to sepsis (40 mg/kg). On the 75th day, sepsis was induced in MetS and control mice through cecal ligation and puncture (CLP). The effects of ASA on septic mice with MSG-induced MetS were assessed by determining survival rates, quantification of nitric oxide (NO), and cytokine levels in the plasma, while correlating these data with hematological, blood glucose and cardiovascular parameters. MetS was validated by Lee-Index ( 3 body weight/naso-anal length×1000), hypertension, and hyperglycemia in animals receiving MSG as neonates. In control animals, severe sepsis promoted hypoglycemia, which was associated with mortality, as well as increased plasma NO levels, hypotension, hematological alterations, and elevation of proinflammatory cytokines. In contrast, MetS and pre-treatment with ASA were able to prevent sepsis-related alterations. MetS and ASA pre-treatment provided protection against severe sepsis. However, ASA was ineffective in mice with MetS undergoing severe sepsis. [ABSTRACT FROM AUTHOR]

[Display omitted] • Fluorescent nanoprobe sensor depending on using luminescent metal organic framework (LMOF). • Fluorescent probe for a non-chromophoric food additive monosodium glutamate(MSG) • The nanoprobe was applied to determine this food additive in the instant noodles. • AGREE, AGREEprep, and BAGI metrics were evaluated for the method. This work reports the development and application of a new fluorescent nanoprobe sensor depending on using luminescent metal organic framework (LMOF). The developed sensor composed of hybridized Ca 1,3,5-benzenetricarboxylic acid metal organic framework with microcrystalline cellulose (Ca-BTC/MCC MOF) as a fluorescent probe for the determination of the monosodium glutamate (MSG), a non-chromophoric food additive. The developed sensor was characterized using a high-resolution scanning electron microscope (HR-SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR). The Ca-BTC/MCC MOF hybrid, examined under the HR-SEM, showed morphological features different from the MCC and the Ca-BTC MOF. The diffraction patterns of Ca-BTC/MCC composites clearly displayed the characteristic Ca-BTC MOF diffraction bands, indicating that MCC was successfully incorporated in the formation of crystalline MOF hybrids. The FTIR spectra show the bands of MCC, as well as the bands of Ca-BTC MOFs. The prepared nanoprobe was successfully applied as a sensitive sensor for the determination of MSG in food sample. The method was validated following the International ICH (Q2)R2 guidelines in terms of precision, trueness and other main analytical figures of merit, comprised the green profile and practicability metrics. A wide linearity range was achieved (5–50 µg/mL) with good correlation coefficient (R2 ≥ 0.9993). The recoveries (%) were found in the range of 100.0 to 101.5 and the RSDs (%) were in the range of 0.1 to 0.9 %. These results show that the developed nanoprobe was selective, and highly accurate to determine this important food additive in the seasonings of instant noodles, also showing a reduced environmental impact based on the metrics currently accepted for the evaluation of the green profile and practicability. [ABSTRACT FROM AUTHOR]

• The study finds promising results with monosodium glutamate as a benign alternative for metal leaching. • Experimental research showcases efficient copper precipitation using NaHS from glutamate solutions. • Investigation delves into [CuT], [CuT]:[NaHS] ratio, and glutamate concentration on copper recovery. • Higher molar ratios yield increased copper recovery: 70.95%, 88.24%, and 99.55% for ratios 1:0.8, 1:1, and 1:1.2, respectively. • Insights on copper precipitation dynamics using NaHS from glutamate solutions, aiding in the optimization of recovery processes for copper ores. Recent studies of metal leaching using monosodium glutamate have shown promising results of this being an alternative to conventional leaching reagents. However, limited information is available covering the treatment of leaching solutions and the final recovery of metals. In this regard, this article presents an experimental study on the precipitation of copper from glutamate solutions using sodium hydrosulfide (NaHS), as a simple and efficient route for the processing of leaching solutions from this new system. Synthetic pregnant leach solutions (PLS) with varying copper total concentrations [Cu T ] and glutamate concentrations were used. The effects of [Cu T ], [Cu T ]:[NaHS] molar ratio and glutamate concentration on the particle size distribution and copper recovery were investigated. The results revealed that higher [Cu T ] led to smaller particle sizes, with the P90 decreasing from 106 µm to 60.7 µm and 73.2 µm for Cu concentrations of 1 g/L, 2.5 g/L, and 5 g/L, respectively. The [Cu T ]:[NaHS] molar ratio reduced the P90 particle size, from 60.7 µm to 56.4 µm and 7.44 µm as the molar ratio increased from 1:0.8 to 1:1 and 1:1.2, respectively. Copper recovery from glutamate solutions increased with higher molar ratios, achieving values of 70.95 %, 88.24 %, and 99.55 % for molar ratios of 1:0.8, 1:1, and 1:1.2, respectively, agreeing with copper recovery values of other chemical systems. The glutamate concentration had minimal impact on particle size but affected copper recovery, with a decrease from 88.24 % to 85.83 % when increasing the glutamate concentration from 0.5 M to 1 M. X-ray diffraction (XRD) analysis confirmed the presence of pure covellite with hexagonal phase in the precipitates. These findings contribute to understanding copper precipitation dynamics from glutamate solutions using NaHS and have implications for optimizing copper recovery processes in the perspectives of the advent of alkaline leaching of copper ores. [ABSTRACT FROM AUTHOR]

Vasoactive intestinal peptide (VIP), a neuromodulator present in the hypothalamus, plays an important role in the regulation of food intake. Paraventricular nucleus of the hypothalamus (PVN) is involved in ingestive responses and regulates the nitric oxide (NO) pathway. The main objectives of this study were to investigate metabolic changes established after different doses and times of VIP microinjection on the PVN, and the effect of VIP microinjection on the PVN on food intake and the role of NO in this control. In anesthetized rats, increased blood plasma glucose and insulin levels were observed following the doses of 40 and 80 ng/g of body weight. At the dose of 40 ng/g, VIP promoted hyperglycemia and hyperinsulinemia 5, 10, and 30 min after microinjection, and increased free fatty acids and total lipids plasma levels after 5 min, and triglycerides after 10 min. In awake animals, once again, VIP administration increased plasmatic levels of glucose, free fatty acids, corticosterone, and insulin 10 min after the microinjection. Moreover, VIP promoted hypophagia in the morning and night periods, and L -arginine (L -Arg) and monosodium glutamate (MSG) or a combination of both attenuated VIP-induced reduction on food intake. In addition, nitrate concentration in the PVN was decreased after VIP microinjection. Our data show that the PVN participates in the anorexigenic and metabolic effects of VIP, and that VIP-induced hypophagia is likely mediated by reduction of NO. • VIP on the PVN reduced food intake in both morning and night periods. • L -ARG or MSG, stimulators of NO, attenuated VIP-induced hypophagia on the PVN. • Nitric oxide concentration in the PVN decreased after VIP on the PVN. • VIP on the PVN increased glycemia, free fat acids, corticosterone and insulin levels. [ABSTRACT FROM AUTHOR]

Carboxymethyl lignocellulose/montmorillonite composite (CNC/MMT) was prepared by intercalationpolymerization with carboxymethyl lignocellulose (CNC) and montmorillonite (MMT). When the mass ratio of carboxymethyl lignocellulose and montmorillonite of 0.5:1, preparation time of 6 h, and preparation temperature of 60°C, the declining values after treatment of chemical oxygen demand (COD) and ammonia nitrogen (NH3--N) in monosodium glutamate wastewater (MSGW) by CNC/ MMT are 8,786 and 3,700 mg/L, respectively. The carboxymethyl lignocellulose/montmorillonite was characterized by scanning electron microscopy, transmission electron microscopy, Brunauer--Emmett--Teller, Fourier-transform infrared spectroscopy, X-ray diffraction, and thermogravimetric analysis. The results showed that the --COO-- in carboxymethyl lignocellulose and Si--OH in montmorillonite form CNC/MMT with rough surface through complexation and coordination, and the crystal structure of montmorillonite is destroyed, forming intercalation-exfoliation carboxymethyl lignocellulose/montmorillonite. The effects of carboxymethyl lignocellulose/montmorillonite on the removal capacity of COD and NH3--N in MSGW were investigated by changing the experimental conditions. When the mass of carboxymethyl lignocellulose/montmorillonite of 0.1 g, the contact temperature of 60°C, and contact time of 6 h, the declining values of COD and NH3--N are 8,979 and 3,884 mg/L, respectively. [ABSTRACT FROM AUTHOR]

• A quantitative equation for umami sensory evaluation was established. • Absolute and difference thresholds were employed to define sensory difference strength. • Quantification equation is applicable to different samples from different species origins. Here, a quantitative equation for Overall Umami Strength (OUS) in foods and condiments, based on sensory evaluation, was defined using the Weber-Fechner law. Sensory evaluation was conducted utilizing objective questions grounded in triangulation tests and paired comparisons to accurately determine the absolute and difference thresholds for monosodium glutamate (MSG). These thresholds were employed to define various levels of umami strength, which facilitated the creation of an umami sensory difference strength curve. Subsequently, the OUS equation was constructed through a well-fitting function, represented as " OUS = 9.6828 × log 10 (C MSG) + 34.8 " (R 2 = 0.996). Once the relative MSG concentration of the sample is determined, it can be converted into the OUS value under the thresholds scale mentioned above for quantification. To validate this quantitative equation, multiple samples, including fish, mushrooms, and soy sauce, were evaluated using the paired comparison test to obtain relative MSG concentration. The OUS value calculated by relative MSG concentration was compared with the existing method to verify its correctness and effectiveness. The results demonstrate that both foods and condiments, even from different species origins, can be reliably quantified for overall umami intensity using the proposed sensory quantitative equation. [ABSTRACT FROM AUTHOR]

As awareness of health implications associated with dietary habits elevates alongside an increase in living standards, the trend toward minimizing sodium chloride and monosodium glutamate consumption has gained prominence. This study explored a novel taste enhancer, N-succinyl-L-isoleucine (N-Suc-Ile), focusing on its synthesis, taste-enhancing effects, and taste-enhancing mechanism. The synthesis of N-Suc-Ile was achieved through enzymatic catalysis employing food-grade enzymes in an aqueous environment, achieving yielding 30.22 %. Quantitative descriptive analysis revealed that the addition of N-Suc-Ile significantly enhanced the intensities of umami (13.11–37.70 %), saltiness (11.11–38.10 %), and kokumi (12.73–49.10 %) in a concentration-dependent manner (0.25–1 mg/L). Furthermore, time-intensity results showed that the durations of both umami and saltiness were prolonged by 46.88 % and 50 %, respectively, with the addition of 1 mg/L N-Suc-Ile. Analysis using sigmoid curves further validated N-Suc-Ile's synergistic effects in enhancing umami and saltiness. Molecular docking and dynamic simulation indicated that N-Suc-Ile bound effectively and stably to taste receptors, enhancing the sensations of umami, saltiness, and kokumi. These findings underscored the potential of N-Suc-Ile as a taste enhancer, suggesting its application could ensure the taste of food products while aligning with health-conscious consumer preferences. [Display omitted] • Inaugural enzymatic synthesis of N-succinyl-L-isoleucine (N-Suc-Ile) in water. • Exploration of taste-enhancing properties of N-Suc-Ile: umami, saltiness, and kokumi. • Molecular simulations revealed the taste-enhancing mechanism of N-Suc-Ile. [ABSTRACT FROM AUTHOR]

The taste mechanisms of beef umami and umami-enhancing peptides are not well understood. Therefore, novel umami and umami-enhancing peptides from beef M. semimembranosus hydrolysates were explored. Beef hydrolysates treated with Flavourzyme® showed an overall strong umami intensity compared to those treated with Alcalase®, papain, or Protamex®. The peptides were isolated via consecutive separation processes, and 31 potential umami peptides were identified. Molecular docking results showed that WGSEPIRIQ and TERGYSF had considerably low docking energies with the T1R1/T1R3 taste receptor through potential key binding sites for hydrogen bonding, including Ser48, Gly49, and Gln278 in T1R1, and Ser67, Asn68, and Arg247 in the T1R3 subunit. The taste of the identified peptides dissolved in ultrapure water was dominated by sourness. Instead, they demonstrated an umami-enhancing effect in the presence of monosodium glutamate. These results broaden our understanding of the taste mechanisms of beef umami-enhancing peptides and their potential applications as flavoring agents. • Beef hydrolysates showed pronounced umami intensity following treatment with Flavourzyme®. • A total of 31 potential umami peptides were identified from beef hydrolysates. • Peptides WGSEPIRIQ and TERGYSF had a low docking energy with T1R1/T1R3 receptor. • These peptides showed a good umami-enhancing effect in the presence of MSG. [ABSTRACT FROM AUTHOR]

This study aimed to unravel the peptide profiles of six distinct yeast protein samples and identify novel umami peptides within them. Peptide characteristics analysis support the proposition that yeast protein peptide pools represent exceptional reservoirs of umami peptides. Nine potential umami peptides were screened using the iUmami_SCM, UMPred-FRL, Umami_YYDS, Umami-MRNN, Innovagen, Expasy-ProtParam, and ToxinPred tools. Peptides AGVEDVY, LFEQHPEYRK, AFDVQ, GPTVEEVD, NVVAGSDLR, ATNGSR, and VEVVALND (1 mg/mL) were confirmed to possess umami taste, and the first five peptides exhibited significant umami-enhancing effects on 0.35 % monosodium glutamate. Molecular docking indicated that peptide residues His, Arg, Tyr, Asp, Gln, Thr, Ser, and Glu primarily bound to His71, Ser107/109/148, Asp147/218, and Arg277 of T1R1 and Ser104/146, His145, Asp216, Tyr218, and Ala302 of T1R3 through hydrogen bonds. This study enriches the umami peptide repository for potential food additive use and establishes a theoretical foundation for exploring taste compounds in yeast proteins and their broader applications. • Peptidomics analysis of six yeast proteins was conducted using nano-LC-MS/MS. • Seven of the nine virtually screened peptides exhibited a confirmed umami taste. • AGVEDVY, LFEQHPEYRK, AFDVQ, GPTVEEVD, and NVVAGSDLR had umami-enhancing effects. • Peptide residues H, R, Y, D, Q, T, S, E are mainly bound to receptors via H-bonds. • Residues H, S, D, R, Y in T1R1/3 are particularly vital for umami taste perception. [ABSTRACT FROM AUTHOR]

There is an imperative need to develop high performance electrode for advance energy storage devices. This work represents the successful synthesis of zinc cobaltite (ZnCo 2 O 4), nickel cobalt metal organic framework, and their composite (ZnCo 2 O 4 @NiCo-MOF). The materials are synthesized by using both hydrothermal and sonication techniques. The ZnCo 2 O 4 offers eco-friendly and diffusion regulated properties, while NiCo-MOF provides large specific surface area and tunable pore structure. The ZnCo 2 O 4 @NiCo-MOF provide superior electrochemical performance compared to ZnCo 2 O 4 and NiCo-MOF in a three electrode setup. The ZnCo 2 O 4 @NiCo-MOF provides a specific capacity of 984 C/g at 1.5 A/g. The ZnCo 2 O 4 @NiCo-MOF is also utilized in two electrode setup with activated carbon. The ZnCo 2 O 4 @NiCo-MOF//AC device demonstrates the energy density of 92.4 Wh/kg and a power density of 930 W/kg. Additionally, the real time application of ZnCo 2 O 4 @NiCo-MOF electrode is also tested in the detection of monosodium glutamate in food. This study highlights the importance of ZnCo 2 O 4 @NiCo-MOF electrode materials for future storage and detection devices. [Display omitted] • ZnCo 2 O 4 @NiCo-MOF electrode is synthesized and used in energy storage and monosodium glutamate detection. • Achieved a specific capacitance of 984 C/g at 1.5 A/g. • Recorded an energy density of 92.4 Wh/kg and a power density of 930 W/kg in a supercapattery configuration. • Demonstrated durability with 92.5 % capacity retention after 12,000 continuous charge-discharge cycles. • Achieved a 0.06 µM limit of detection (LOD) and 0.13 µM limit of quantification (LOQ) in monosodium glutamate detection. [ABSTRACT FROM AUTHOR]

Seasonings such as naturally fermented soy sauce without added monosodium glutamate (MSG), are currently a growth market in China. However, fraudulent and mislabeled zero-added MSG soy sauce may cause a risk of excessive MSG intake, increasing food safety issues for consumers. This study investigates stable carbon and nitrogen isotopes and 16 amino acids in typical Chinese in-market soy sauces and uses a similarity method to establish criteria to authenticate MSG addition claims. Results reveal most zero-added MSG soy sauces had lower δ 13C values (−25.2 ‰ to −17.7 ‰) and glutamic acid concentrations (8.97 mg mL−1 to 34.76 mg mL−1), and higher δ 15N values (−0.27 ‰ +0.95 ‰) and other amino acid concentrations than added-MSG labeled samples. A combined approach, using isotopes, amino acids, similarity coefficients and uncertainty values, was evaluated to rapidly and accurately identify zero-added MSG soy sauces from MSG containing counterparts. [Display omitted] • Isotopes and amino acids profiles were characterized for in-market soy sauces. • Strong correlations were found between isotopes and amino acids. • A new approach is proposed using similarity analysis to classify soy sauce. • A decision tree is established to identify zero-added MSG soy sauce. [ABSTRACT FROM AUTHOR]

The polymeric monoliths, called cryogels, arouse interest due to their versatility and to be a good alternative for enzyme purification processes. Lysozyme is an enzyme that stands out for its antimicrobial activity and is being used as a preservative in the food industry. This work aimed to produce a new cationic exchange matrix functionalized with monosodium glutamate for partial lysozyme purification of egg white. The structural characteristics of the support delivered were evaluated, presenting an ion exchange capacity (IEC) of 362×10−3 mol Na+. kg−1 dry cryogel , zero charge point (PCZ) around pH 6.0, and porosity more significant than 90 %. The FTIR and TGA analyses proved that the modification of the XRD matrix indicated the material's amorphous nature. The hydrodynamic studies showed asymmetry, indicating the pores' non-uniformity and low resistance to flow. The lysozyme was purified from egg white, and a purification factor of 15.11 was obtained. SDS-PAGE electrophoresis analysis indicated high purity of lysozyme, with no other protein bands appearing in the eluted solution, indicating that the adsorbent has high potential for application in lysozyme purification processes. [Display omitted] • The support produced was functionalized through the inclusion of reactive groups. • The immobilization of glutamate was efficient at pH 6. • Modifications with reactive groups increased the adsorptive capacity of the column. • The product obtained presented a high degree of purity. • Purification in monolithic beds caused a higher enzymatic activity. [ABSTRACT FROM AUTHOR]

[Display omitted] • The combination of monosodium glutamate and disodium inosinate enhanced saltiness. • A single umami substance did not enhance the saltiness using similarity test. • This combination enhanced the perceived saltiness when tasted successively. • The synergistic umami effect represents a potential approach to salt reduction. Umami substances have the potential to enhance the perception of saltiness and thus reduce sodium intake. Two sensory evaluation experiments were conducted, involving participants tasting salt solutions, and solutions with added umami substances at equal sodium concentrations. Umami substances included sodium glutamate (MSG), disodium inosinate (IMP), and the combination of them which has a synergistic effect and is a closer match to commonly-consumed foods. In Experiment 1, using the two-alternative forced-choice (2-AFC) method by 330 consumers, paired comparisons were conducted at three different sodium concentrations. The combination of MSG and IMP enhanced the perception of saltiness (p <.001 in the difference test), whereas presenting either umami substance in isolation failed to do so (p >.05 in the similarity test). Significant order effects occurred in paired comparisons. In Experiment 2, a two-sip time-intensity (TI) analysis with trained panellists verified these results and found that tasting MSG and IMP either simultaneously or successively enhanced saltiness perception at equal sodium concentrations. These findings indicate that the synergistic effect of umami substances may be the cause of saltiness enhancement, and represents a potential strategy for sodium reduction while satisfying the consumer demand for saltiness perception. Considering the application in food processing and in food pairing, umami substances can potentially be used to help to reduce salt intake in food consumption. [ABSTRACT FROM AUTHOR]

Deep eutectic solvents (DESs) can improve the catalytic efficiency of enzymes. The effect of DESs on the biocatalytic decarboxylation of sodium glutamate to γ-aminobutyric acid (GABA) by site-directed immobilized enzymes was studied. 1.5% choline chloride/glycerol (ChCl/Gly, molar ratio, 2:1) increased the catalytic rate of the site-directed immobilized enzyme by 14%. In ChCl/Gly-containing systems, the K m , k cat , activity and activation energy of the enzyme were 3.17 mM, 48.86 s−1, 48.41 U/mg and 28.69 kJ/mol, respectively. Furthermore, ChCl/Gly resulted in the change of the secondary structure of the immobilized enzyme. The optimum pH and temperature of the enzymatic reaction were 3.0 and 60 °C in ChCl/Gly-containing systems, respectively. Finally, GABA was afforded in a yield of 78.3% at a substrate concentration of up to 180 mM using a fed-batch strategy. This study provides a green and promising method for efficient GABA biosynthesis. • The catalytic rate of enzyme was increased by 14% in 1.5% ChCl/Gly (molar ratio, 2:1). • The K m of enzymes in DESs was 0.75-fold lower than that without ChCl/Gly. • After addition of ChCl/Gly, α-helix was reduced and β-sheet was increased. • The GABA conversion rate was 78.3% by fed-batch feeding. [ABSTRACT FROM AUTHOR]

Excessive consumption of sodium chloride is known to contribute to a range of health issues. Umami components, when combined with salt, can effectively lower sodium consumption due to their synergistic flavor enhancement. In this research, through sensory evaluation, electronic tongue, and electronic nose, we have determined the optimal formulation of oyster extracts for a Composite Umami-Enhancing Seasoning (CUES). The ideal CUES formulation comprises 50% monosodium glutamate (MSG), 16% salt, 6% sugar, 5% maltodextrin, 10 % of oyster powder (OY–W), 10% plant hydrolyzed protein, and 3% I + G. The OY-W fraction contains a low-threshold umami peptide that enhances the overall taste profile. Sensory evaluation indicates that the CUES formulation diminishes perceived sourness, sweetness, and bitterness, while simultaneously elevating the umami and saltiness compared to OY-W alone. Among the CUES formulations with an equivalent sodium chloride content, M-PO achieves the highest umami value. CUES were distinguished by Principal Component Analysis (PCA) analysis from the electronic nose, and odor profiles of M-PO and a commercially available clam-based umami enhancer (BWG) were similar. The W5S component was identified as the most significant contributor. The physical properties of the CUES formulations were systematically evaluated, taking into account factors such as water loss, moisture retention, hygroscopicity, bulk density, solubility, and flowability. The utilization of maltodextrin has led to a significant enhancement in water loss and moisture retention. This study paves the way for the development of low-sodium seasoning alternatives that can satisfy consumer taste preferences without compromising health and safety. [ABSTRACT FROM AUTHOR]

[Display omitted] • A green collector with multiple ligands (SMG) was used in smithsonite flotation. • SMG enables efficient separation of smithsonite and calcite with CLS as a depressant. • The amide groups increase the coordination ability of the COOH groups in SMG. • SMG exhibits better collecting ability than conventional collectors, and are more compatible and environmentally friendly. Zinc oxide ore containing smithsonite is a refractory ore, and it is difficult to separate smithsonite and calcite with traditional flotation collectors. A new collector was developed in this study, the multiligand biodegradable biosurfactant sodium myristoyl glutamate (SMG), which used calcium lignosulfonate (CLS) as a calcite depressant for the flotation of smithsonite. Microflotation experiments showed that SMG was an effective smithsonite flotation collector, with a recovery of more than 95 % after it reached a specific concentration. Adding CLS could achieve a considerable difference in flotation recovery rates between smithsonite and calcite. Adsorption of the collector on the mineral surface was analyzed. The contact angle, zeta potential, Fourier transform infrared (FTIR) spectra, X-ray photoelectron spectra (XPS), and atomic force microscopy (AFM) results confirmed that SMG was strongly adsorbed on smithsonite. Moreover, the depressant CLS was strongly adsorbed on the surface of calcite, and less was adsorbed on the surface of smithsonite. Density functional theory (DFT) calculations confirmed that the amino group in SMG promoted the binding of adjacent carboxyl groups to metal sites on the mineral surface. These results indicated that SMG, which is a biodegradable biosurfactant, is a promising collector for the selective recovery of smithsonite from calcite through flotation. [ABSTRACT FROM AUTHOR]

Monosodium glutamate (MSG) administration has been shown to pronounce hypertension and oxidative status with increased renal blood flow (RBF), however, the precise mechanisms of action have never been demonstrated. This study aimed to investigate the MSG action by studying the alteration in renal architecture and specific protein expression in 2-kidney-1-clip hypertensive comparing to sham operative normotensive rats. The administered doses of MSG were 80, 160, or 320 mg/kg BW daily for 8 weeks. Using routine chemical staining, the congestion of glomerular capillaries, a lesser renal corpuscles and glomeruli size, a widen Bowman capsule's space, an increase in mesangial cell proliferation and mesangial matrix, renal interstitial fibrosis, focal cloudy swelling of renal tubular epithelial cells were observed. Immunological study revealed an increase in the expression of N-methyl-D-aspartate receptor (NMDA-R) and endothelial nitric oxide synthase (eNOS) but a decrease in neuronal NOS (nNOS). It is suggested that MSG may upregulate the NMDA-R levels which responsible for the oxidative stress, glomerular injury, and renal interstitial fibrosis. The NMDA-R may also stimulate eNOS overexpression which resulted in renal microvascular dilatation, a raise in RBF and GFR, and natriuresis and diuresis promotion. Long-term exposure of MSG may trigger adaptation of tubuloglomerular feedback through nNOS downregulation. • Long-term exposure to the MSG could induce an alteration in both renal architecture and function. • The MSG upregulated the renal NMDA-R expression which enhancing the oxidative stress, glomerular injury, and renal interstitial fibrosis. • The NMDA-R may also stimulate the eNOS overexpression which resulted in renal microvascular dilatation and natriuresis/diuresis promotion. • The MSG could modify the tubuloglomerular feedback adaptation through nNOS downregulation pathway. [ABSTRACT FROM AUTHOR]

Lovastatin is a blood cholesterol reduction medicine and can be produced as a fungal secondary metabolite. Although the industrial production of lovastatin is generally achieved by Aspergillus terreus fungus in submerged culture, it was previously found that a membrane gradostat bioreactor (MGB) is more suitable than a stirred tank due to the absence of shear stress. However, a major challenge in these bioreactors is that oxygen penetration reduces as the biofilm thickness increases, which depreciates lovastatin production. To overcome this problem, two novel approaches are proposed for cultivating A. terreus in MGB. It was found that using monosodium glutamate (MSG) as a nitrogen source prevents biofilm growth and improves lovastatin production as a secondary metabolite. Therefore, implementing a two-stage feeding is proposed. In this strategy, the first four days were dedicated to biofilm growth to achieve a desirable biofilm thickness, and yeast extract was used as a nitrogen source. The next six days were dedicated to lovastatin production and the nitrogen source was changed to MSG to prevent biofilm growth and improve lovastatin production. Implementing this strategy, lovastatin production was approximately 6.5 times higher than the maximum lovastatin production using only yeast extract as the nitrogen source. Moreover, the effect of magnesium silicate (talc) microparticles was examined, and results showed an improvement in oxygen penetration to the inner layers of the biofilm. Thus, using talc in the inoculation stage is proposed. In this approach without changing the nitrogen source, lovastatin production increased by 48% Compared to the control run. • Production of lovastatin in a Membrane Gradostat Bioreactor. • A two-stage process was performed for lovastatin production. • Monosodium glutamate can increase lovastatin titer after 6 days of cultivation. • Magnesium silicate microparticles promoted lovastatin production. [ABSTRACT FROM AUTHOR]

The use of surfactants is crucial for the prevention and control of coal dust pollution in coal mining operation areas, yet there still exist many challenges in the control of coal dust pollution. In this paper, the green biomass-based amino acid surfactant sodium myristoyl glutamate (SMG) and the anionic surfactant sodium α-alkenyl sulfonate (AOS) were selected to investigate the improvement of coal dust wettability by single and binary solutions from the macroscopic and microscopic perspectives. Molecular simulations were used to reveal the microscopic mechanism of the wettability of coal dust by the different solutions. Experimental measurements showed that the contact angle of the AOS + SMG aqueous solution was as low as 13.8° on a coal surface. Coating the coal dust with the AOS + SMG solution reduced the surface tension by 12.02% compared to coating the coal with a single component solution. Additionally, the use of the binary AOS + SMG solution increased the hydrophilic group content in the coating by 11.77% compared to a single component solution, and the linkage between hydrophilic groups was enhanced, which pulls the water molecules to wet the coal dust. These research results should provide a new way to promote more environmentally friendly coal dust pollution control technology. [Display omitted] • Synthesis of an amino acid anionic dust suppressant, effectively reducing coal dust pollution. • After application, the hydrophilic group content of coal dust increased by 11.77%. • After treatment with a co solution system, the contact angle dropped to 13.8°. • Studied the micro mechanism of action of amino acid anionic dust suppressants. [ABSTRACT FROM AUTHOR]

[Display omitted] • Monosodium glutamate increased the solubility and hydrophilicity of coconut protein. • Monosodium glutamate promoted the digestion of coconut protein by pepsin and trypsin. • Monosodium glutamate inhibited the digestion and absorption of lipids. In this paper, the effect of monosodium glutamate (MSG) on coconut protein (CP) solubility, surface hydrophobicity, emulsification activity, ultraviolet spectroscopy and fluorescence spectroscopy was investigated. Meanwhile, the changes in the in vitro digestive properties of coconut milk were also further analyzed. MSG treatment altered the solubility and surface hydrophobicity of CP, thereby improving protein digestibility. Molecular docking showed that CP bound to pepsin and trypsin mainly through hydrogen bonds and salt bridges. And MSG increased the cleavable sites of pepsin and trypsin on CP, thus further improving the protein digestibility. In addition, MSG increased the Na+ concentration in coconut milk, promoted flocculation and aggregation between coconut milk droplets, which prevented the binding of lipase and oil droplets and inhibited lipid digestion. These findings may provide new ideas and insights to improve the digestive properties of plant-based milk. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effects of feeding rumen-protected glutamate during the periparturient period (d −21 ± 3 to d 21 ± 3 relative to calving) on apparent total-tract digestibility (ATTD), inflammation, metabolic responses, and production performance of dairy cows. Fifty-two multiparous Holstein cows were blocked by parity, body condition score, and expected calving date, and randomly assigned to one of the experimental diets with rumen-protected monosodium glutamate (RP-Glu; intestinally available Glu = 8.8%) or without RP-Glu (control) at d −21 ± 3 relative to expected calving date. The RP-Glu was fed at 4% and 3% of dietary dry matter, before and after calving, respectively. Prepartum diets contained 17.1% and 16.5% crude protein, and 13.1% and 13.3% starch, and postpartum diets contained 18.8% and 18.3% crude protein, and 22.5% and 22.7% starch on a dry matter basis, respectively for RP-Glu and control treatments. A subset of 19 cows was used to measure ATTD. Cows fed the RP-Glu had greater ATTD of dry matter (70.6 vs. 69.1%), crude protein (75.1 vs. 72.6%), and ether extract (66.0 vs 61.2%) on d 5 ± 1 after calving. Cows fed the RP-Glu also had greater dry matter intake (15.7 vs. 13.7 kg/d) on d 1 after calving. Cows fed the RP-Glu had greater plasma concentrations of Glu (4.60 vs. 3.89 µmol/dL) and insulin-like growth factor-1 (44.2 vs. 30.1 mg/mL), lower serum concentrations of free fatty acids (670 vs. 981 μEq/L) and total bilirubin (0.22 vs. 0.34 mg/dL), and lower plasma 3-methylhistidine concentration (1.28 vs. 1.50 μmol/dL) on d 4 after calving. However, these treatment effects observed between d 1 and d 5 ± 1 immediately after calving did not continue until d 21 after calving. Concentrations of serum amyloid A, serum haptoglobin, and plasma lipopolysaccharide binding protein were not affected by the treatment. In addition, no differences were observed for serum β-hydroxybutyrate concentration and milk yield during the postpartum period between the 2 groups, and cows fed the RP-Glu had a decreased lactose yield. These findings suggest that feeding RP-Glu during the periparturient period can increase digestive capacity and feed intake, and decrease mobilization of body fat and protein immediately after calving without increasing milk production. [ABSTRACT FROM AUTHOR]

Polymicrogyria is a malformation of cortical development with overfolding of the cerebral cortex and abnormal cortical layering. Polymicrogyria constitutes a heterogenous collection of neuroimaging features, neuropathological findings, and clinical associations, and is due to multiple underlying etiologies. In the last few years, some glutamate and sodium channelopathies have been associated with cortical brain malformations such as polymicrogyria. The potassium calcium-activated channel subfamily M alpha 1 (KCNMA1) gene encodes each of the four alpha-subunits that make up the large conductance calcium and voltage-activated potassium channel "Big K+". KCNMA1 -related channelopathies are associated with various neurological abnormalities, including epilepsy, ataxia, paroxysmal dyskinesias, developmental delay and cognitive disorders. We report the observation of a patient who presented since the age of two months with drug-resistant epilepsy with severe developmental delay initially related to bilateral asymmetric frontal polymicrogyria. Later, exome sequencing revealed a de novo heterozygous variation in the KCNMA1 gene (c.112delG) considered pathogenic. This first case of polymicrogyria associated with KCNMA1 -related channelopathy may expand the phenotypic spectrum of KCNMA1 -related channelopathies and enrich the recently identified group of developmental channelopathies with polymicrogyria. [ABSTRACT FROM AUTHOR]

Monosodium glutamate (MSG) is a flavoring agent added to various foods. This experimental study investigated MSG effects on chicken embryos morphology and the possible ameliorative effects of pomegranate peel extracts (PPE) at different incubation periods. Seven hundred and twenty fertilized chicken eggs were used and divided into six groups: control, PPE, MSG, PPE + MSG, preventive (PPE–MSG) and therapeutic (MSG–PPE) groups. Fertile chicken eggs were injected with MSG (0.1 ml) and/or PPE (0.3 ml) twice before incubation at days 0, 1. Embryos were extracted at days 7, 10, 12, 14 and 16. Effects of MSG and/ or PPE on embryo development during different incubation periods were studied. MSG injected into embryos led to congenital anomalies that appeared mainly in MSG and MSG + PPE groups. These anomalies included growth retardation, absent eye, abdominal swelling and hernia. Mortality rate was the highest in MSG, then in MSG + PPE and MSG–PPE groups. PPE treatment reduced MSG toxic effects and these results were better in MSG–PPE and PPE–MSG groups than MSG + PPE group. MSG injection affected chicken embryonic development causing growth retardation and decline in total body length, break length, and total body weight in all the treated groups. These harmful actions can be ameliorated with PPE treatment depending on embryo age. [ABSTRACT FROM AUTHOR]

Using seawater supplemented with waste sources to cultivate freshwater algae has become a promising approach for biomass production. To make seawater cater algae, anaerobically digested effluent from kitchen waste (S + ADE-KW) or monosodium glutamate wastewater (S + MSG) was added as nutrient sources. Single- and multiple-cell algae — Scenedesmus sp. SDEC-8, Golenkinia sp. SDEC-16 and Chlorella sorokiniana SDEC-18 were cultivated in seawater-based media to explore the growth and main metabolites. Morphology and pigment changes revealed that spherical, single-celled SDEC-16 and SDEC-18 had better adaptation to the seawater-based media than multiple-celled SDEC-8. In S + MSG, SDEC-16 and SDEC-18 achieved higher biomass concentration (around 0.80 g/L) and lipid productivity (47.99 and 35.90 mg/L/d, respectively) than that in S + ADE-KW, owing to higher phosphorus concentration (5.51 mg/L) and lower free ammonia toxicity (11.48 mg/L) in S + MSG. In addition, the lipid productivities of SDEC-16 and SDEC-18 were able to triple and quadruple their output in the BG11 medium, respectively, due to the salt stress from seawater. Meanwhile the protein of SDEC-16 and SDEC-18 are still potential biomass resources that could attain 13.11 and 18.09 mg/L/d in S + MSG. This therefore confirms that utilization of monosodium glutamate wastewater and seawater has great potential to optimize microalgal production. [Display omitted] • Single-celled algae adapted better in the seawater-based media than multiple cells. • Monosodium glutamate wastewater was ideally suited waste added to seawater. • Lipid content of Golenkinia sp. SDEC-16 in seawater-based medium had doubled. [ABSTRACT FROM AUTHOR]

Maillard reaction occurs during food processing and storage and accounts for flavor and browning formation. As significant Maillard reaction intermediates, Amadori rearrangement products (ARPs) are key flavor and browning precursors, and the focus of recent Maillard reaction research. Nowadays, more and more functions of ARPs were found, and their production and application would be expected. This review presents an overview of previously published research on ARP formation and degradation to flavors and melanoidins. The information of ARP preparation and its key role in Maillard flavor and browning regulation is provided. The preparation of ARPs has been attracted due to their importance in food science and application. The preparation of ARPs in aqueous medium via simultaneous dehydration-reaction, as well as natural deep eutectic solvent method, was proposed as green and efficient ways for availability in industrial production. The desirable taste enhancer and flavor precursor, ARPs, have great prospect of application as substitutes of monosodium glutamate and the flavoring of final Maillard reaction products. Controlled formation of process flavor and browning could be achieved by ARP application, which is highly preferred by consumers as indicated by hedonic information that fosters cooking motivation of food consumers. The interaction between ARP and browning inhibitors, and its resulted changes in Maillard reaction pathways and the function of products are proposed to be important scientific research topic. Additionally, flavor and browning formation of ARPs with involvement of additional carbonyl and amino compounds are regarded as significant research trends. • Amadori rearrangement products (ARPs) are key pivot Maillard reaction intermediates. • Efficient methods were proposed for green industrial ARP production with high yield. • Controlled formation of processing flavor and color is achieved by ARP application. • Flavor formation pathways of ARP with additional compounds need to be investigated. • Characteristics of ARP reactions in oil phase or emulsions need to be investigated. [ABSTRACT FROM AUTHOR]

Chronic inflammation brought on by oxidative stress can result in several immunopathologies. Natural compounds with antioxidant characteristics, like quercetin, have shown effectiveness in reducing oxidative damage and regulating the immune response. The commonly used food additive monosodium glutamate (M) causes immunosuppression by disrupting redox equilibrium and inducing oxidative stress. The goal of this work is to examine the therapeutic potential of quercetin against immunotoxicity brought on by M, revealing the molecular route implicated in such immunopathology by targeting the thymus and spleen, to support the development of future anti-inflammatory and antioxidant therapies. M-fed rats were employed as an immunotoxicity model and were supplemented with quercetin for four weeks. Hematological and biochemical parameters were measured; H&E staining, immunohistochemistry, flow cytometry, real-time quantitative PCR, and western blotting were performed. Based on the findings, TLR4 was activated by M to cause oxidative stress-mediated inflammation, which was alleviated by the supplementation of quercetin by modulating redox homeostasis to neutralize free radicals and suppress the inflammatory response. To prevent M-induced inflammation, quercetin demonstrated anti-inflammatory functions by blocking NF-kB activation, lowering the production of pro-inflammatory cytokines, and increasing the release of anti-inflammatory cytokines. By normalizing lipid profiles and lowering the potential risk of immunological deficiency caused by M, quercetin also improves lipid metabolism. Additionally, it has shown potential for modifying insulin levels, suggesting a possible function in controlling M-induced alteration in glucose metabolism. The addition of quercetin to M enhanced the immune response by improving immunoglobulin levels and CD4/CD8 expression in the thymus and spleen. Additionally, quercetin inhibited apoptosis by controlling mitochondrial caspase-mediated cellular signaling, suggesting that it may be able to halt cell death in M-fed rats. The results of this study first indicate that quercetin, via modulating redox-guided cellular signaling, has a promising role in reducing immune disturbances. This study illuminates the potential of quercetin as a safe, natural remedy for immunopathology caused by M, including thymic hypoplasia and/or splenomegaly, and paves the way for future anti-inflammatory and antioxidant supplements. [Display omitted] [ABSTRACT FROM AUTHOR]

[Display omitted] • Monosodium glutamate aggravates lipopolysaccharide-induced neurobehavioral deficits and oxidative stress. • Monosodium glutamate worsens lipopolysaccharide-induced cholinergic dysfunction and neuroinflammation. • Monosodium glutamate exacerbates lipopolysaccharide-triggered neurodegeneration. Extensive experimental evidence points to neuroinflammation and oxidative stress as major pathogenic events that initiate and drive the neurodegenerative process. Monosodium glutamate (MSG) is a widely used food additive in processed foods known for its umami taste-enhancing properties. However, concerns about its potential adverse effects on the brain have been raised. Thus, the present study investigated the impact of MSG on lipopolysaccharide (LPS)-induced neurotoxicity in rat brains. Wistar rats weighing between 180 g and 200 g were randomly allocated into four groups: control (received distilled water), MSG (received 1.5 g/kg/day), LPS (received 250 µg/kg/day), and LPS + MSG (received LPS, 250 µg/kg, and MSG, 1.5 g/kg). LPS was administered intraperitoneally for 7 days while MSG was administered orally for 14 days. Our results showed that MSG exacerbated LPS-induced impairment in locomotor and exploratory activities in rats. Similarly, MSG exacerbated LPS-induced oxidative stress as evidenced by increased levels of malondialdehyde (MDA) with a concomitant decrease in levels of superoxide dismutase (SOD), catalase (CAT), glutathione (GSH), and glutathione-s-transferase (GST) in the brain tissue. In addition, MSG potentiated LPS-induced neuroinflammation, as indicated by increased levels of pro-inflammatory cytokines such as interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α) as well as myeloperoxidase (MPO) and nitric oxide (NO) in the brain. Moreover, MSG aggravated LPS-induced cholinergic dysfunction, as demonstrated by increased activity of acetylcholinesterase (AChE) in the brain. Further, we found a large number of degenerative neurons widespread in hippocampal CA1, CA3 regions, cerebellum, and cortex according to H&E staining. Taken together, our findings suggest that MSG aggravates LPS-induced neurobehavioral deficits, oxidative stress, neuroinflammation, cholinergic dysfunction, and neurodegeneration in rat brains. [ABSTRACT FROM AUTHOR]

Nickel-rich layered oxide LiNi 0.8 Co 0.1 Mn 0.1 O 2 (NCM811), as an attractive next-generation cathode material for lithium-ion batteries, still encounters grievously poor cycling stability triggered by irreversible phase transition in the layered structure and side reactions at the particle surface. Herein, a straightforward sol-gel method was proposed to fabricate highly stable Na+-doped and carbon-coated NCM811 single crystal, where the sodium glutamate acts as the common source of carbon-coating and Na+-doping. The Na ions prefer to occupy Li-sites that can lower the Li+ diffusion energy barrier and raise the threshold energy of Ni2+/Li+ irreversible migration to facilitate boosting Li+ migration rate and structural reversibility, as confirmed by theoretical calculation in conjunction with experimentation. And the carbon coating constructs a protective layer to effectively suppress parasitic reactions at the particle surface for enhancing cycling stability upon cycles. Consequently, the modified NCM-1 cathode displays the initial discharge capacity of 213.8 mAh·g−1 at 0.1 C and distinguished cycling stability at 5 C after 500 cycles with only approximately 0.034% capacity fading per cycle, which will be a strong competitive cathode material for developing high-power and long-lifespan lithium-ion batteries. [Display omitted] • An integrated strategy combining in-situ Na+ doping with carbon coating was designed to construct excellently stable single-crystal NCM811. • The modified NCM-1 has lower Li+ diffusion energy barrier and larger threshold energy of Ni2+/Li+ exchange as confirmed by DFT calculation. • The combining strategy boosted Li+ migration rate and structural reversibility so as to elevate rate performance and cycle stability of NCM811. [ABSTRACT FROM AUTHOR]

[Display omitted] • A green and cost-effective foaming mixture (LATC-SLG-LAPB-LA) was designed for gas well deliquification. • According to available literature, the salt tolerance of the foaming mixture was likely the highest record. • The molecular dynamic simulation revealed the salt and condensate-resistance mechanisms of the LATC-SLG-LAPB-LA foam. Liquid accumulation in natural gas wells is typically addressed by foam-based deliquification. This study systematically investigated the development of a green and cost-effective foaming mixture comprising lauramidopropyl trimethylammonium chloride (LATC), lauramidopropyl betaine (LAPB), sodium lauroyl glutamate (SLG) and dodecanol (LA). Properly combined LATC/SLG/LAPB/LA mixture demonstrated synergistic effects in enhancing foam generation, foam stabilization and liquid unloading. Remarkably, the LATC/SLG/LAPB/LA foam exhibited exceptional performance in unloading liquid, even at a condensate fraction of up to 50 %. Adding a chelator (NTA) to LATC/SLG/LAPB/LA further improved the foaming efficiency and liquid unloading performance at salinity levels of up to 33 × 104 mg/L, which was likely the highest salt tolerance according to the available literature. The negative effect of temperature on the performance of LATC/SLG/LAPB/LA foam was resolved by adding 15 % methanol. At 90 °C, almost all the liquid can be removed from the column by the LATC/SLG/LAPB/LA foam, which produced a liquid unloading efficiency of 90 % and a foaming efficiency of 100 %. Surface tension, viscosity and morphological analysis supported the observed synergistic effects, while molecular dynamic simulations revealed the mechanisms of the excellent salt/condensate resistance of the LATC/SLG/LAPB/LA foam. These findings demonstrated the promising potential of the LATC/SLG/LAPB/LA foam in gas well deliquification. [ABSTRACT FROM AUTHOR]

In present study, we investigated the relationship between the pregnancy exposure to monosodium glutamate (MSG) and autism development in male offspring of rats. Pregnant Wistar rats were allocated into five groups. The first group was control group that pregnant animals received normal saline orally from day 1–18 of pregnancy. Group 2, 3 and 4 pregnant rats received different doses (1.5, 5 and 10 g/kg) of MSG by the same way respectively. Group 5 received 500 mg/kg of Valproic acid (VPA) on the 12.5th day of pregnancy. Different behavioral tests including marble burying, self-grooming, and Barnes maze test were performed on offspring. The levels of glutamate and GSH markers were also measured. The results showed that MSG similar to VPA led to induction of autistic anxiety and repetitive behaviors. It could also deteriorate the spatial memory. Besides we found that behavioral symptoms potentiated with increasing the MSG dosage. Similarly, we had an increase in glutamate and a reduction in GSH levels in offspring. Findings indicated that MSG was able to induce autism in offspring of rats in a dose-dependent way. This effect could be through increasing of glutamate and reduction of GSH. Consequently, MSG should be avoided during pregnancy. [Display omitted] • MSG during pregnancy could induce autism-like behaviors in offspring of rats. • Prenatal MSG intake would increase glutamate and reduce GSH in brain of offspring. • MSG consumption should be avoided during pregnancy. [ABSTRACT FROM AUTHOR]

The study addresses the growth of the wild-type strain Cupriavidus necator B-10646 and synthesis of polyhydroxyalkanoates by this strain on media containing plant oils with different compositions of fatty acids: palm, Siberian oilseed, and refined and unrefined sunflower seed oils. The study showed that the best carbon substrate was palm oil. Comparison of fatty acid compositions of the starting oils and unutilized residual substrates showed that C. necator B-10646 cells consumed the fatty acids from palm oil evenly while in experiments with other oils, they utilized polyenoic fatty acids first. Higher production parameters of the culture were obtained by preparation of emulsified oil medium using Tween 80 and sodium cocoyl glutamate as emulsifiers. All polyhydroxyalkanoate specimens were terpolymers that contained 3-hydroxybutyrate as the major component and minor amounts of 3-hydroxyvalerate (0.9–1.9 mol%) and 3-hydroxyhexanoate (0.5–1.1 mol%). Molecular weight of polyhydroxyalkanoate specimens depended on the type of plant oil and emulsifier. • Different plant oils were used for C. necator B-10646 growth and PHA synthesis. • The FA utilization by bacteria depended on the type of oil used. • Higher production parameters of the culture were obtained by emulsifiers addition. • Mw of polymer synthesized by bacteria grown on oils was 660–940 kDa. [ABSTRACT FROM AUTHOR]

• The spleen absence reduces body weight gain without to affect glucose homeostasis in Control (non-obese) rats. • Hyperinsulinemia and glucose intolerance are reduced by splenectomy in MSG-obese rats. • Glucose-induced insulin secretion is reduced in isolated pancreatic islets from MSG-splenectomized rats. • Spleen influences glucose homeostasis in obese rats. We evaluated the effects of splenectomy on glucose homeostasis in obese and non-obese rats. Obesity was induced by subcutaneous injections of monosodium glutamate (MSG; 4 g/kg) in neonatal rats. Control (non-obese) animals received equimolar saline. Splenectomy (SPL) was performed at 21 or 60 days of life (SPL 21 and SPL 60) in MSG obese and non-obese groups. Glucose tolerance, insulin resistance (IR), adiposity, histology of white adipose tissue (WAT) depots and glucose-induced insulin secretion (GIIS) in isolated pancreatic islets were evaluated at 90 days of life. In non-obese, despite of hyperphagia, the spleen ablation reduced body weight gain and energy efficiency, without changes in GIIS or IR. Slight reduction in glucose tolerance and augmented adipocyte size in subcutaneous WAT was noted in non-obese SPL 21 group. In MSG-SPL 21 rats was observed augmented body weight gain and energy efficiency, without alter adipocyte size. In contrast, MSG-SPL 60 rats had lower body weight gain, reduced energy efficiency and smaller adipocyte size in WAT visceral depot in relation to MSG non-operated. Spleen ablation reduced insulin plasma levels in the MSG-SPL 21 and MSG-SPL 60 groups. Moreover, splenectomy reduced GIIS and improved glucose tolerance in MSG-SPL 21 group. In MSG-SPL 60 rats were observed reduction in IR, without changes in GIIS, despite of elevated glucokinase expression in pancreatic islets. In conclusion, spleen ablation reduces body weight in non-obese rats and slightly modifies glucose homeostasis. In contrast, in MSG-induced obesity, absence of the spleen can ameliorate glucose tolerance and reduce insulin secretion, improving insulin sensitivity. [ABSTRACT FROM AUTHOR]

Gamma-amino butyric acid (GABA) has antihypertensive and anti-stress effects on human health. High hydrostatic pressure (HHP), a nonthermal treatment, has been documented as a novel approach to enhance the nutritional quality and functional components of plant-based food. In this study, a novel method to convert monosodium glutamate (MSG) to GABA using bee pollen as a natural catalyst was observed, and the GABA yield was improved by HHP treatment. Firstly, GABA production was confirmed by high performance liquid chromatography (HPLC) and tandem mass spectrometry (MS-MS), the highest GABA production was found in lotus bee pollen (LBP) when different varieties of bee pollen were used for the reaction. Secondly, the reaction conditions were utilized, and the optimal reaction condition of the GABA production was determined as described below: 250 mg/mL of bee pollen mixed with 590 mmol/L of MSG that prepared by 80 mmol/L of phosphate buffer (pH 5.8), and incubated at 40 °C for 6 h. For HHP treatment conditions, a treatment of 200 MPa for 10 min at 40 °C was found as the optimal. Under optimal conditions, GABA production reached 508.79 mmol/L (containing GABA from LBP) from 590 mmol/L of MSG. In conclusion, we found and optimized a novel method to convert monosodium glutamate (MSG) to GABA, and proposed the promotion of HHP on GABA bio-conversion. [ABSTRACT FROM AUTHOR]

During prenatal brain development, ion channels are ubiquitous across several cell types, including progenitor cells and migrating neurons but their function has not been clear. In the past, ion channel dysfunction has been primarily studied in the context of postnatal, differentiated neurons that fire action potentials – notably ion channels mutated in the epilepsies – yet data now support a surprising role in prenatal human brain disorders as well. Modern gene discovery approaches have identified defective ion channels in individuals with cerebral cortex malformations, which reflect abnormalities in early-to-middle stages of embryonic development (prior to ubiquitous action potentials). These human genetics studies and recent in utero animal modeling work suggest that precise control of ionic flux (calcium, sodium, and potassium) contributes to in utero developmental processes such as neural proliferation, migration, and differentiation. Developmental channelopathy is an ion channel disease with a pathophysiological origin during the gestational period. Human genetics studies reveal that individuals with dysfunctional sodium and glutamate channels can have improperly folded cerebral cortices. The gestational brain is comprised of diverse and transient cell types, including dividing and newly differentiated cells. Some of the mechanisms involved in developmental channelopathies during gestation are different from those acting postnatally during ion channel diseases. Ion channel mutations that result in greater excitability (gain-of-function) are often associated with human cortical malformations. [ABSTRACT FROM AUTHOR]

• Virtual strategies were integrated for high-throughput screening of umami peptides. • Six novel umami peptides CN, SM, CRD, GESMTDGF, MS and DGC were identified. • CRD, GESMTDGF, DGC had higher umami intensity and obvious umami-enhancing effects. • Umami-tasting mechanism of peptides was partly revealed by docking with T1R1/T1R3. • H-bonds formed by hydrophilic AAs of T1R1/T1R3 play key roles in umami perception. This study aimed to rapidly and precisely discover novel umami peptides from porcine type I collagen using virtual screening, sensory evaluation and molecular docking simulation. Porcine type I collagen was hydrolyzed in silico and six umami peptide candidates (CN, SM, CRD, GESMTDGF, MS, DGC) were shortlisted via umami taste, bioactivity, toxicity, allergenicity, solubility and stability predictions. The sensory evaluation confirmed that these peptides exhibited umami taste, with CRD, GESMTDGF and DGC displaying higher umami intensity and significant umami-enhancing effects in 0.35% sodium glutamate solution. Molecular docking predicted that Ser 276/384/385 of T1R1 and Asn68, Val277, Thr305, Ser306, Leu385 of T1R3 may also play critical roles in binding umami peptides. The umami taste of peptides may be perceived mainly through the formation of hydrogen bonds with the hydrophilic amino acids of T1R1/T1R3. This work provided a robust procedure and guidance to develop novel umami peptides from food byproducts. [ABSTRACT FROM AUTHOR]

Food additives (FAs) (flavor enhancers, sweeteners, etc.) protect foods during storage and transportation, making them attractive to consumers. Today, while the desire to access natural foods is increasing, the chemicals added to foods have started to be questioned. In this respect, genotoxicity tests have gained importance. Studies show that some food additives may have genotoxic risks. Previous studies carried out in our laboratory also revealed genotoxic effects of Monopotassium glutamate (MPG), Monosodium glutamate (MSG), Magnesium diglutamate (MDG) as flavor enhancers; Potassium benzoate (PB), Potassium sorbate (PS), Sodium benzoate (SB), Sodium sorbate (SS) as preservatives; Acesulfame potassium (ACE-K), Xylitol (XYL) as sweeteners. In this study, we determined the interactions of these food additives with ATM and p53 proteins, which are activated in the cell due to genotoxic effects, and with DNA by employing the molecular docking method for the first time. Among the food additives, SB (−4.307) for ATM, XYL (−4.629) for p53, and XYL (−4.927) for DNA showed the highest affinity. Therefore, flexible docking (IFD) scores were determined for SB, XYL, and MDG from flavor enhancers. The potential binding modes of the food additives to target molecules' possible inhibition mechanisms were determined by molecular docking. Thus, new information was obtained to show how these additives cause chromosomal abnormalities. [ABSTRACT FROM AUTHOR]

Defatted walnut powder (DWP), the byproduct remaining after extracting oil from the walnut kernel, has the actions of nourishing liver and the kidney, replenishing blood, and calming the nerves, which is believed to be a brain-nourishing in Chinese medicine. DWP is rich in phenolic substances with demonstrated anti-inflammatory, antioxidant, lipid-lowering and neuroprotective effects. Despite these promising properties of DWP, its effectiveness in treating Alzheimer's disease (AD) remains unclear, and further research is needed to understand the mechanism of action. This study aimed to investigate the potential mechanism of DWP on AD by constructing the overall metabolic profile of mice with an anti-scopolamine AD model and verification of the highly correlated pathway. The neuroprotective efficacy of DWP in a mouse model of AD established by scopolamine injection was examined. Spatial memory performance in the Morris water maze (MWM), markers of cholinergic function in hippocampus and cortex, and neuropathological changes were compared among control, model, and DWP-consuming model group mice. In addition, combined metabolomic and proteomic analyses were conducted to investigate changes in metabolite and protein expression profiles in AD model mice induced by DWP consumption. Differentially expressed proteins and metabolites were then analyzed for KEGG pathway enrichment and results confirmed through targeted amino acid metabolomics. The results showed that consumption of DWP improved spatial learning and memory in the MWM, enhanced cholinergic function, and reduced histopathological damage in the cortex and hippocampus of AD model mice. Based on differentially abundant metabolites and proteins, 43 metabolic pathways modulated by DWP were identified, mainly involving in amino acid metabolic pathways strongly associated with cellular energetics and antioxidant capacity, and targeted amino acid metabolomics confirmed that DWPE significantly elevated the levels of Arginine (Arg), Histidine (His), Proline (Pro), Serine (Ser), and Tyrosine (Tyr), while reducing the levels of Glutamate (Glu). This ultimately resulted in an improvement in the progression of AD. This study identified numerous metabolic networks modulated by DWP that can mitigate scopolamine-induced AD neuropathology and cognitive dysfunction. DWP is a promising resource to identify AD-related pathogenic pathways and therapeutic strategies. [Display omitted] • The metabolite and protein expression profiles in AD by DWP were conducted by combining metabolomic and proteomic analyses. • The amino acid metabolic pathway was a significant factor in the anti-AD mechanism of DWP. • Targeted amino acid metabolomics was employed to confirm the impact of consuming DWP on amino acid levels. [ABSTRACT FROM AUTHOR]

• γ-Glu-AA-AAs were firstly synthesized with pea protein hydrolysate as substrates. • γ-Glu-AA-AAs exhibited taste-enhancing properties on umami, salty, and kokumi. • γ-Glu-AA-AAs interacted with CaSR and T1R3-MSG receptor. • Ser147, Ala168 and Ser170 were the key residues between the γ-Glu-AA-AAs and CaSR. Pea (Pisum sativum L.) protein hydrolysate (PPH) has a bitter taste, which has limited its use in food industry. γ-Glutamylation is used to debitter PPH. Results showed that the bitterness of PPH was decreased significantly due to the formation of γ-glutamyl peptides, including 16 γ-[Glu] (n=1/2) -amino acids (AAs) and 8 newly discovered γ-glutamyl tripeptides (γ-Glu-Asn-Phe, γ-Glu-Leu-Val, γ-Glu-Leu-Tyr, γ-Glu-Gly-Leu, γ-Glu-Gly-Phe, γ-Glu-Gly-Tyr, γ-Glu-Val-Val, and γ-Glu-Gln-Tyr). Their total production concentrations were 27.25 μmol/L and 77.76 μmol/L, respectively. The γ-Glu-AA-AAs presented an umami-enhancing, salty-enhancing, and kokumi taste when their concentration reached 1.67 ± 0.20 ∼ 2.07 ± 0.20, 1.65 ± 0.25 ∼ 2.29 ± 0.45 and 0.68 ± 0.19 ∼ 1.03 ± 0.22 mmol/L, respectively. The γ-Glu-AA-AAs exhibited a kokumi taste by entering the Venus flytrap (VFT) of the calcium-sensing receptor and interacting with Ser147, Ala168, and Ser170. γ-Glu-AA-AAs can enhance the umaminess of Monosodium Glutamate (MSG) as they can enter the binding pocket of the taste receptor type 1 subunit 3 (T1R3)-MSG complex. [ABSTRACT FROM AUTHOR]

• The global nitrogen regulator gene, GlnR (Mab_0744), facilitates Mycobacterium abscessus biofilm formation, and contributes to the resistance of biofilms to antibiotics. • GlnR activates the transcription of nitrogen metabolic pathway genes (glnA, amt, ansP, nirB, nirD, glnD, glnK and narK3) and regulates biofilm formation by affecting glutamine/glutamic acid biosynthesis. • Changing the expression of the glnR -regulated genes alone did not affect biofilm formation. Nitrogen is indispensable for the synthesis of biomacromolecules. The correlation between nitrogen metabolism and Mycobacterium abscessus (M. abscessus) biofilm formation is unclear. This study constructed global nitrogen regulator gene GlnR (Mab_0744) knockout (Δ glnR) and complementation (Δ glnR :: glnR) M. abscessus strains. Global nitrogen regulator gene glnR (Mab_0744) knockout (Δ glnR) and complementation (Δ glnR :: glnR) M. abscessus strains were constructed. Sauton's medium was used to culture M. abscessus pellicle biofilm. To test the antibiotic susceptibility of pellicle biofilm, clarithromycin, amikacin, cefoxitin or imipenem was added to the medium under biofilms after 14 days of incubation. RT-qPCR and ChIP-qPCR were performed to analyse the transcriptional regulatory function of GlnR. GlnR knockout decreased the growth rate of planktonic cells, reduced biofilm mass and wrinkle formation, and diminished the resistance of biofilms to antibiotics. However, the susceptibility of planktonic cells to antibiotics was not changed by glnR knockout. The growth rate of planktonic Δ glnR cells was accelerated by adding nitrogen sources to the medium; the addition of glutamine or sodium glutamate rescued Δ glnR biofilm morphology and resistance to amikacin, cefoxitin, clarithromycin and imipenem. GlnR bound the promoter region and activated the transcription of eight nitrogen metabolic pathway genes (i.e. glnA, amt, ansP, nirB, nirD, glnD, glnK and narK3), which are closely related to glutamine/glutamate biosynthesis and, thus, regulate biofilm formation. This study provides insights into the mechanisms of M. abscessus biofilm formation and its resistance to antibiotics. [ABSTRACT FROM AUTHOR]

• Sensory-guided fractionation revealed umami compounds in pea protein isolate. • Monosodium glutamate (MSG) was found at subthreshold concentrations. • Ribonucleotides were identified as umami enhancing compounds with MSG. • Ribonucleotides reported synergistic umami enhancing activity. The umami taste of pea protein ingredients can be desirable or undesirable based on the food application. The compounds contributing to the umami perception of pea protein isolate (PPI) were investigated. Sensory-guided prep-liquid chromatography fractionation of a 10% aqueous PPI solution revealed one well-known compound, monosodium glutamate (MSG), however, it was reported at a subthreshold concentration. Two umami enhancing compounds 5′-adenosine monophosphate (AMP) and 5′-uridine monophosphate (UMP) were subsequently identified after the LC fractions were re-evaluated with MSG. Sensory recombination studies, utilizing the aqueous PPI solution as the base, confirmed AMP and UMP were umami enhancers of MSG and contributed approximately 81% of the perceived umami intensity. However UMP was only reported to enhance umami perception in combination with AMP (not individually) indicating synergistic interactions were observed between the two enhancer compounds. Therefore the presence of all three compounds are important for umami perception and provide an improved basis to tailor the flavor profile in PPI products. [ABSTRACT FROM AUTHOR]

In this study, monosodium glutamate (MSG) was used to improve the viscosity of coconut milk and the underlying mechanism was explored by investigating the changes in structures of coconut milk protein and physicochemical properties of coconut milk. Firstly, the effect of MSG on the properties of coconut milk was studied. The results showed that MSG increased the pH and zeta potential, reduced the particle size, thus enhancing the droplet interaction and increasing the viscosity of coconut milk. Subsequently, the effects of MSG on the structure and properties of coconut proteins (CP) were investigated. FTIR spectroscopy and circular dichroism spectroscopy showed that MSG was able to change the secondary structure of CP. The results of SDS-PAGE showed that MSG was able to bind to CP to form a larger molecular weight protein, thus improving the viscosity of coconut milk. Moreover, MSG was also able to increase the water-binding capacity of CP. In addition, molecular docking and driving force analysis revealed that hydrogen bonds, electrostatic forces, disulfide bonds, and hydrophobic interactions are the main interactions between MSG and CP. Studying the effect of MSG on the viscosity of coconut milk provides theoretical support to improve the viscosity of other plant protein emulsions. [ABSTRACT FROM AUTHOR]

Satellite glial cells (SGCs), involved inter alia in glutamate (Glu) metabolism, form a glial sheath around sensory neurons of dorsal root ganglia (DRGs). SGCs show a presence of glutamine synthetase (GS) which transform uptaken Glu into glutamine (Gln). In DRGs, this aminoacid is used mainly by small neurons which are able to synthetize substance P (SP) that play a crucial role in nociception. The aim of the study was to define the influence of monosodium glutamate (MSG) on GS immunoreactivity in satellite glia around various subpopulations of neurons including SP immunopositive cells in DRGs of adult rats. The studies were carried out on lumbar DRGs slides in rats which received subcutaneous injection of saline solution (control group) or 4 g/kg b. w. of MSG (MSG group). Immunofluorescence reactions were conducted with use of anti-GS and anti-SP antibodies. Administration of MSG to adult rats increased the GS immunoexpression in SGCs. In rats receiving MSG, a number of small neurons with GS-immunopositive glial sheath was not altered when compared to control individuals, whereas there was a statistically significant increase of GS immunoexpression in SGCs around large and medium neurons. Moreover, in these animals, a statistically significant increase in the number of small SP-positive neurons with GS-positive glial sheath was observed. SP is responsible for transmission of pain, thus the obtained results may be useful for further research concerning the roles of glia in nociceptive pathway regulation. • Administration of MSG to adult rats increased the GS immunoexpression in SGCs of lumbar DRGs. • There was the increase of GS-IR glial cells around large and medium neurons but not around small neurons. • An increase in the number of small SP-positive neurons with GS-positive glial sheath was demonstrated. • The obtained results may be useful for further research concerning the roles of glia in nociceptive pathway regulation. [ABSTRACT FROM AUTHOR]