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Background Uterine leiomyomas (fibroids), a menace of the reproductive age, is characterized by proliferation of smooth muscle cells (hyperplasia) of the uterus. Alpha Stone Decoction is a poly-herbal formulation that is used for the shrinkage and prevention of uterine fibroids in folkore medicine. Objective We investigated the efficacy and safety of Alpha Stone Decoction (ASD), on monosodium glutamate (MSG) induced uterine hyperplasia. Materials and methods Twenty-eight mature virgin female rats were randomly divided into four study groups: A-control B- MSG (200 mg/kgbw), C- MSG + ASD (100 mg/kgbw) and D- ASD 100 mg/kgbw alone. The administration was carried out by as a single daily dose via intraperitoneal route for 14 days. Total protein, triglycerides, estradiol (estrogen), progesterone, and total cholesterol levels in sera were determined using appropriate kits. Uterine hyperplasia was assessed via histomorphometric method using the mitotic image plus software to compute the fibroblast cell count density while the uteri and ovaries of animals were stained with mason-tricon stain for histological examination. Results Administration of MSG for 14 days resulted heavy deposits of collagen connective tissue within the myometrium layers of the uteri. ASD significantly (p

Background Inflammasome activation and followed by the release of proinflammatory cytokines play a pivotal role in the development and progression of depression. However, the involvement of gasdermin D (GSDMD)-mediated pyroptosis in inflammasome-associated depression has not been studied. The present study aimed to determine the involvement of pyroptosis in the development of depression. Methods The rat depressive model was established by the administration of monosodium glutamate (MSG) in postnatal rats. Minocycline (an anti-inflammatory agent) and VX-765 (a specific inhibitor of caspase-1) were given as intervention treatments when rats were two-month-old. Rat depressive behaviors were evaluated by behavioral tests, including open field test, sucrose preference test, and forced swim test. Rat hippocampi were collected for western blotting and immunofluorescence examination. Results MSG administration induced depressive-like behavior in rats. MSG upregulated protein presences of caspase-1, GSDMD, interleukin-1β (IL-1β), interleukin-18 (IL-18), NLR pyrin domain-containing 3 (NLRP3), apoptosis-associated speck-like protein (ASC), high mobility group box 1 protein (HMGB1), and the receptor for advanced glycation end products (RAGE) in the hippocampus. Protein presences of HMGB1, NLRP3 and GSDMD were upregulated in Olig2+ oligodendrocytes in the hippocampus. The data suggest that both HMGB1/RAGE/NLRP3 signalings and GSDMD-dependent pyroptosis were activated. Both minocycline and VX-765 treatments improved depressive-like behaviors. Minocycline treatment significantly reduced both HMGB1/RAGE/NLRP3 inflammasome signalings and GSDMD-dependent pyroptosis. VX-765 downregulated GSDMD-dependent pyroptosis, but not HMGB1/RAGE signalings, indicating that GSDMD-dependent pyroptosis is a key player in the progress of depression. Conclusion In rats hippocampus, NLRP3 inflammasome activates GSDMD mediated-pyroptosis in the hippocampus of MSG-induced depressive rats.

Monosodium glutamate (MSG) could cause metabolic and neurotransmitters disturbance, and according to animal studies, it may cause neuronal damage. Vitamin B6 is a cofactor for various enzymes and can alter neurotransmitter levels. The aim was observing the effects of MSG administration alone and in combination with vitamin B6 on mood in two age groups of mice. MSG was administered either a single dose or long-term for 7, and 14 days in two age groups of mice (4–5 weeks or 9–10 weeks). Vitamin B6 (100 mg/kg) was administered six days consecutively. Depression was assessed by the forced swimming test (FST), higher immobility time denotes depressive-like behavior. A single dose of MSG (2.5 g/kg) increased immobility during the FST only in younger mice 179 sec ± 17 (p

Six novel peptides were separated from peanut protein isolate hydrolysate (PPIH) using ethanol precipitation and gel chromatography, and identified as DQR, NNP, EGF, EDG, TESSSE and RGENESEEEGAIVT by UPLC–ESI–QTOF–MS/MS. On the basis of sensory results, all peptides were perceived umami with threshold values from 0.39 to 1.11 mM and had umami-enhancing abilities simultaneously with threshold values from 0.33 to 0.82 mM. RGENESEEEGAIVT was the first discovered tetradecapeptide with umami and umami-enhancing ability. The dose–response test revealed that umami-enhancing activities of identified peptides were different: TESSSE and RGENESEEEGAIVT imparted better umami intensity when equimolar monosodium glutamate (MSG) was added into 0.5 g/L MSG solution. Taste profile analyses of complex mixtures with/without synthetic peptides were determined by both electronic tongue and human panellists, suggesting that umami peptides influence multiple tastes and electronic tongue has the potential to replace sensory test to distinguish taste attributes of foods rich in peptides.

In order to investigate the synergistic effect between umami peptides, monosodium glutamate (MSG) and the taste receptor T1R1/T1R3, a novel bivariate model was created based on our previous work. The results showed three specific changes upon the addition of MSG between umami peptides and T1R1/T1R3, in terms of energy and conformation. First, the addition of MSG enlarged the size of the binding cavity of T1R3 from 534.125 A3 to 1135.75 A3. Second, the addition of MSG caused small peptides to bind with T1R3, with the lowest docking energy and docking interaction energy, −77.2295 and −60.7146 kcal/mol respectively. Third, five binding residues ,including Glu-429, Gln-302, Gly-304, Try-107 and His-364, increased which play critical roles in hydrogen bonding. They are consistent with the results of electronic tongue and facilitate better understanding of the synergism. Furthermore, novel umami and umami-enhanced compounds could be discovered, based on the use of the novel bivariate model.

Lactic acid bacteria (LAB) may release bioactive compounds in fermented milk such as γ-aminobutyric acid (GABA) that has positive effects on human health. In the present work, from spontaneous raw milk fermentations 14 LAB strains belonging to 6 species were isolated. Their technological and nutritional characterization led to the selection of two strains of Lactococcus lactis with a high GABA-producing capability in milk, enhanced by the addition of 5 mmol of monosodium glutamate (up to 249.31 mg L-1) and by the co-culture with Lacticaseibacillus rhamnonus or Lacticaseibacillus paracasei. Fermented milks obtained by the two mixed starters (Lc. lactis and L. rhamnonus or L. paracasei) were characterized by a final GABA content of 185.81±24.0 and 319.72±27.15 mg L-1, respectively. GABA content increased during the storage, reaching 395.84±12.55 and 377.49±46.62 mg L-1. In conclusion, the selected starters represent a natural tool for the production of fermented milk containing high GABA concentrations.

This study investigated consumers' perception of labels of burgers with sodium reduction and/or addition of mushroom flavor enhancer. Six visual stimuli were created using a factorial design with sodium content (regular, sodium-reduced, and sodium-reduced plus health claim) and flavor enhancer (monosodium glutamate (MSG) and mushroom extract) as factors. Consumers answered an attitudinal questionnaire and evaluated the stimuli through expected liking and check-all-that-apply (CATA) questions. Three consumers' clusters were identified, which associated positive attributes to labels of burgers with mushroom flavor enhancer and negative attributes to labels of MSG-burgers, regardless of sodium content. The main positive drivers of liking were “I would buy”, “attractive”, “innovative”, “tasty”, and “contain fewer additives”, which were associated with burgers with mushroom flavor enhancer, while “contain additives”, “processed”, “artificial”, “unhealthy”, and “not attractive” were the negative drivers of liking that should be modified in a reformulation to increase liking. This study provides valuable information for the development of healthier burgers and their positioning in the market.

Umami intensity promotes food flavor blending and food choice, while a universal quantification procedure is still lacking. To evaluate perceived umami intensity (PUI) in seven categories of foods, modified two-alternative forced choice (2-AFC) method with monosodium glutamate as reference was applied. Meanwhile, we explored whether equivalent umami concentration (EUC) by chemical analysis and electronic tongue (E-tongue) are applicable in PUI quantification. The results indicated that EUC was appropriate in quantifying PUI of samples from meat, dairy, vegetable and mushroom groups (r = 1.00, p 0.99) were established in separated food categories by back propagation neural networks, where E-tongue data were set as input. This study explored the effectiveness of the three methods in evaluating the PUIs of various foods, which provides multiple choices for the food industry.

The 4-aminobutyric acid (GABA) is important to produce bio-nylon 4 in biorefineries. First, a glutamate decarboxylase (GAD) was propagated in three different Escherichia coli strains to achieve 100% conversion from 1 M monosodium glutamate after optimization of the process. To make the process greener and more efficient, in situ CO2 adaptation and citrate feeding strategies to maintain the optimal pH value and 498 g/L of GABA was obtained. However, the process releases the equivalent amount of CO2. Therefore, CO2 generated from GABA production was completely sequestered in sodium hydroxide to form bicarbonate and applied in a coupling culture of Chlorella sorokiniana (CS) or Chlorella vulgaris (CV) to increase the biomass when combined with sodium bicarbonate and carbonic anhydrase. Further improvement of 1.65-fold biomass and 1.43-fold lipid content were occurred when supplying GABA to the culture. This integrative process provided the highest GABA production rate without CO2 release, forming an eco-friendly and carbon-neutral technology.

We investigated the potential effects of monosodium glutamate (MSG)-induced obesity with regards to nitric oxide and prostanoid production, as well as potassium channel function, in rat thoracic arteries. Newborn male Wistar rats were injected intraperitoneally with typically reported MSG (4.0 mg/g) once daily for 4 consecutive days. At 90 days postnatal, the rats were sacrificed and the thoracic aortas were evaluated for vascular responses and for prostanoid production. Nitric oxide was studied with calcium ionophore (A23187), acetylcholine (ACh) and sodium nitroprusside (SNP). The release of prostanoids was measured under basal and ACh-stimulated conditions, and the vasomotor effect of exogenous thromboxane A2 mimetic, U46619 was assessed. Potassium channel activities were analyzed using an NS1619 opener for BKCa channels and pinacidil for KATP channels. Arteries from MSG-obese rats exhibited a reduced maximal contraction to potassium chloride and hyper-responsiveness to U46619, suggesting that MSG also alters the responsiveness of vascular smooth muscles. The endothelium-dependent relaxation to ACh and A23817 was attenuated, suggesting low nitric oxide bioavailability. The hypersensitivity of arteries to an exogenous nitric oxide donor, SNP, occurred. The secondary contraction to A23817 was augmented, suggesting increased activation of the prostanoid receptor. The prostanoid release was increased in both basal- and acetylcholine-stimulated rings. In addition, down-regulation of KATP and BKCa channels influenced hyperpolarizing mechanisms. Our findings suggest that increased prostanoid production and hypersensitivity to thromboxane A2 together with down-regulation of potassium channels and low nitric oxide bioavailability may contribute to the increase in blood pressure found in adult MSG-obese male rats.

The study was to investigate γ-aminobutyric acid (GABA) production from red kidney bean and barley grain by Lactobacillus brevis TISTR 860 (LB860) and L. brevis TISTR 868 (LB868), strains isolated from traditional Thai vegetables. The results showed that LB860 produced a higher GABA yield per monosodium glutamate (MSG) content in MRS medium, comparing with LB868. GABA production by LB860 using MSG and red kidney bean as the substrate was 1.2-fold higher than that from barley grain. Various concentrations of glucose as the carbon source and peptone as the nitrogen source were assessed. After the optimization of the culture medium composition, the maximal GABA yield of 44.47 ± 0.02 mM was produced from MRS medium containing MSG 2%, non-germinated red kidney bean milk 10%, glucose 2% and peptone 1% (w/v) by L. brevis TISTR 860 after incubation at 28 ± 2 °C for 12 days in a shaking flask. In conclusion, red kidney bean was more efficient than barley grain as a substrate for GABA production by Lactobacillus brevis TISTR 860. Optimization of the culture medium enhanced GABA production. These findings may be applied in the development of cosmetic and health products.

The pros and cons of monosodium glutamate (MSG), a common food additive, have been long disputed, whereas the effects of MSG consumption on human intestinal microbiome have not been fully understood. In the present study, metagenomics sequencing was performed to evaluate the effects of MSG on human intestinal microbiota (n = 12) during a four-week experiment. It was observed that MSG consumption did not significantly alter the intestinal microbial community structure and functional features of the subjects. Although some bacteria including Faecalibacterium, Megamonas, Blautia and Collinsella tended to change, there was no significant difference in the alteration of all genera. At the functional level, the microbial functions were rich, mainly distributed in membrane transport, amino acid metabolism and carbohydrate metabolism, but there was no significant difference between samples obtained at different times. Additionally, it was discovered that the impact of the individuals on intestinal microbiota was greater than that of MSG.

Epidemiological data showed that the number of obese people increases swiftly in all countries. Obesity can evoke metabolic syndrome or second type diabetes (T2D). So, the aim of our study was to investigate the influence of 2-[4-(benzyloxy) phenoxy] acetic acid on metabolic parameters of monosodium glutamate (MSG)-induced obesity in rats. We divided the rats as follows: 1- control group, 2 - MSG-group, 3 - MSG + 2-[4-(benzyloxy) phenoxy] acetic acid group. We investigated anthropometric parameters and blood biochemistry. It was established that MSG induced the development of visceral obesity in rats, in particular, it increased the Lee index, body mass index, deposits of subcutaneous, gonadal and visceral adipose tissue. The administration of 2-[4-(benzyloxy) phenoxy] acetic acid decreased metabolic parameters evoked by MSG. After obesity induction, there was recorded significant growth of cholesterol, triglycerides, and LDL cholesterol blood levels and significant decline in HDL cholesterol blood levels. There was a significant reduction in triglycerides, LDL cholesterol and VLDL, in 2-[4-(benzyloxy) phenoxy] acetic acid - treated group. Our results represent the basis for development of new treatment of obesity and associated conditions. Keywords: Obesity, Monosodium glutamate, Metabolic syndrome, 2-[4-(benzyloxy) phenoxy] acetic acid

Epidemiological surveys show that 70–80% of patients with Alzheimer’s disease (AD) have type 2 diabetes mellitus (T2DM) or show an abnormality of blood glucose levels. Therefore, an increasing number of evidence has suggested that diabetic hyperglycemia is tightly linked with the pathogenesis and progression of AD. In the present study, we replicated T2DM animal model via subcutaneous injection of newborn Sprague-Dawley (SD) rats with monosodium glutamate (MSG) during the neonatal period to investigate the effects and underlying mechanisms of hyperglycemia on cognitive ability. We found that neonatal MSG exposure induced hyperglycemia as well as Alzheimer-like learning and memory deficits with decreased dendritic spine density and hippocampal synaptic-related protein expression and increased phosphorylated tau levels in ∼3-month-old SD rats. Our results suggested that hyperglycemia probably causes cognitive impairment and Alzheimer-like neuropathological changes, which provide the experimental data connecting T2DM and AD.

Monosodium glutamate (MSG) is frequently used in Chinese cuisine, and China produces approximately 80% of the MSG used worldwide. The MSG industry has long been receiving increased attention from the government and the public because of its wastewater discharges. In this study, a comprehensive review of the MSG industry development from 2005 to 2015 in China was conducted. The results revealed great progress in cleaner production (CP) promotion based on significantly reduced energy and water consumption. Moreover, the findings showed that implementation of the best available techniques (BAT) for pollution prevention by the MSG industry played a key role in these improvements. Indicators of energy and resources consumption and pollution production were also reviewed and their potential for CP was clarified. The influence mechanisms were classified into external and internal factors for CP promotion in the MSG industry, while the external compulsory mechanisms combined with supportive policy had a great influence on CP promotion. It also acted to stimulate concern regarding the environment and encourage research and improved management for the MSG industry. The internal mechanisms driven by external influences have helped the MSG industry make great progress in CPMoreover, integrated utilization of the tail liquid, unorganized emitted waste gas and excess sludge disposal are still challenges faced by the MSG industry in China.

Monosodium glutamate (MSG), a food flavor enhancer used worldwide, has been studied because it may cause neurotoxicity, which is associated with oxidative stress. The aim of this study was to investigate whether spinal cord and brain regions are affected by oxidative stress and the temporal profile of nociceptive responses induced by MSG in newborn and adult rats. The newborn (post natal day, PND 1) Wistar rats received ten subcutaneous injections of MSG (4.0 g/kg) or saline solution. At PND 3, 11 or 90, the rats performed nociceptive tests and parameters of oxidative stress were evaluated in samples of spinal cord and brain regions. Adult rats (PND 90) were injected with MSG (4.0 g/kg, 10 injections) or saline solution, but MSG did not induce nociception or oxidative stress. The neonatal administration of MSG increased nociceptive behavior in the tail immersion, hot plate and formalin tests and decreased the SOD activity in spinal cord of PND 3 rats. In rats at PND 11 and 90, the neonatal administration of MSG increased mechanical allodynia and nociceptive behavior in the hot plate and formalin tests. The neonatal administration of MSG induced oxidative stress in the hippocampus of rats at PND 11 and in the cerebral cortex at PND 90. These findings demonstrate that nociception and oxidative stress was induced in rats dependent on the time of MSG administration, susceptibility of spinal cord and brain regions and the age of rats.

We used an umami substance, monosodium glutamate (MSG), as a simple stimulant to clarify the mechanism of the formation of emotional behavior. A 60 mM MSG solution was fed to spontaneously hypertensive rats (SHR), used as a model of attention-deficit hyperactivity disorder, from postnatal day 25 for 5 weeks kept in isolation. Emotional behaviors (anxiety and aggression) were then assessed by the open-field test, cylinder test and social interaction test. MSG ingestion during the developmental period resulted in a significant reduction in aggressive behavior but had few effects on anxiety-like behavior. Several experiments were performed to identify the reason for the reduced aggression with MSG intake. Blood pressure in the MSG-treated SHR was comparable to that of the controls during development. Argyrophil III staining to detect the very early phase of neuronal damage revealed no evidence of injury by MSG in aggression-related brain areas. Assessment of plasma amino acids revealed that glutamate levels remained constant (∼80 μM) with MSG ingestion, except for a transient increase after fasting (∼700 μM). However, lactate dehydrogenase assay in an in vitro blood-brain barrier model showed that cell toxicity was not induced by indirect MSG application even at 700 μM, confirming that MSG ingestion caused minimal neuronal damage. Finally, vagotomy at the sub-diaphragmatic level before MSG ingestion blocked its effect on aggressive behavior in the isolated SHR. The data suggest that MSG ingestion during the developmental period can reduce aggressive behavior in an attention deficit-hyperactivity disorder model rat, mediated by gut-brain interaction.

Background; Research suggests that increased consumption of sweet, salt, or fat is associated with diminished perceived taste intensity and shifted preferences for the respective stimulus. It is unknown whether a similar effect occurs with the consumption of umami. Objective; The aim of the study was to investigate the influence of habitual exposure to umami stimuli on umami taste perception, hedonics, and satiety. Methods; Fifty-eight healthy men (n = 16) and women (n = 42) participated in a parallel-group, randomized controlled study. The normal-weight [mean ± SD body mass index (kg/m2): 21.8 ± 2.2] group of young adults (mean ± SD age: 22.7 ± 6.2 y) consumed vegetable broth daily for 4 wk. The broth for the treatment group (n = 28) was supplemented with 3.8 g monosodium glutamate (MSG), whereas the control group (n = 30) consumed a sodium-matched broth without MSG. Perceived umami taste intensity and discrimination in MSG solutions; liking, wanting, and preference of a variety of umami-rich foods; satiation and satiety from an ad libitum meal; and anthropometric measures were evaluated at baseline and at week 4. General linear models assessed the effect of treatment on change from baseline for all outcomes and tested for effect modification of sex. Results; Relative to controls, increased consumption of MSG for 4 wk diminished umami taste in women (8.4 units on generalized Labeled Magnitude Scale; 95% CI: –13.8, –3.1 units; P = 0.013). The desire for and intake of savory foods decreased after MSG treatment in both sexes with an ad libitum meal (desire: –7.7 units; 95% CI: –13.7, –1.7 units; P = 0.04; intake: –36 g; 95% CI: –91, 19 g; P = 0.04). Conclusion; Our results highlight that a month-long diet high in umami stimuli attenuates perceived umami taste and appetite for savory foods in a young, healthy population. Our findings contribute to the understanding of food choice, a factor in the development and maintenance of obesity, as well as the etiology of protein-related health conditions such as osteoporosis and kidney disease. This study is registered at www.clinicaltrials.gov as NCT03010930.

The aim of the study was to examine the toxic effects of Monosodium glutamate (MSG), an extensively used food additive, on the contraction of uterine visceral smooth muscle (UVSM) in rat and to elucidate the probable neurocrine mechanism involved in it. MSG produced significant potentiation of the force and inhibition of frequency of uterus recorded ex vivo in chronic MSG exposure and in single dose acute experiments. MSG also produced significant potentiation of force of acetylcholine induced contraction and no alterations in atropine induced contraction of uterus. Further, MSG produced significant increase in force and frequency of contraction of neostigmine incubated uterus. We have found significant potentiation of the post pause force of contraction of uterus when MSG was applied in adrenaline incubated uterus. MSG also produced significant decrease in frequency of contraction of sodium nitroprusside incubated uterus; increase in frequency of N-ω-Nitro-l-Arginine Methyl Ester incubated uterus and no significant changes in frequency of contraction of methylene blue incubated uterus. These results indicate that MSG potentiates the force of contraction of UVSM predominantly by augmenting the activity of cholinergic intrinsic efferents and inhibits the frequency of contraction probably by augmenting the activity of nitrergic efferents. In conclusion, MSG potentiates the force and inhibits the frequency of contraction of UVSM, and the MSG induced effect is probably mediated through the augmentation of acetylcholine and nitric oxide signaling pathways.

Monosodium glutamate (MSG) is the most widely used additive in the food industry; however, some adverse effects of this additive, including functional, learning, and behavioral alterations, have been observed in experimental animals and humans. Studies have shown learning and memory impairment in adult animals exposed to MSG. However, studies relating exposure to MSG to acetylcholinesterase (AChE) and Na+, K+-ATPase activities and memory damage are still scarce in the literature. The aim of the present study was to assess the possible protective effects of selenofuranoside, an organoselenium compound, against the impairment of long-term memory, Na+, K+-ATPase and AChE activities, and oxidative stress after MSG exposure in rats. MSG (2g/kg) and/or selenofuranoside (5mg/kg) were administered orally to 5-week-old male Wistar rats for 10days. On the 10th day, after the administration of last dose of the drug(s), the rats were subjected to behavioral tests: the open-field test and step-down passive avoidance task (SDPA). The blood, liver, kidney, cortex, and hippocampus were removed to determine the oxidative stress parameters, such as the levels of reactive species, lipid peroxidation, antioxidant enzyme activities, and endogenous nonenzymatic antioxidant content. Furthermore, the cortex and hippocampus were used to determine the Na+, K+-ATPase and AChE activities. The results demonstrate that the administration of MSG led to long-term memory impairment, as shown in the SDPA task, and also hippocampal and cortical Na+, K+-ATPase inhibition. There were no alterations in the AChE activity and oxidative stress parameters. Treatment with selenofuranoside attenuated memory impairment associated with MSG exposure by improving the hippocampal Na+, K+-ATPase activity.

Obesity in females is an emerging health problem. The consumption of MSG has been considered as a risk factor for obesity. The tastemakers in Chinese and fast foods, such as fish sauce and soy sauce, contain very high levels of glutamate. The deficiency of Vitamin D is associated with obesity and metabolic syndrome. Therefore, the present study aimed to determine the effect of co-administration of Vitamin D on body weight control in MSG-induced obese rats.Eighteen adult female Wistar rats were randomly divided into three groups equally. The first group (Group I) was treated with saline served as the control; the second group (Group II) received a daily oral dose of 5 g/kg Body weight of MSG; the third group (Group III) received the same dose of MSG along with calcitriol (0.2 mcg/kg BW) for 15 days.The body weight, food, and water intake were measured. MSG treated rats showed a significant increase (P 0.001) in the body weight, food, and water intake but significant decrease (P 0.001) was observed in the rats treated with MSG along with Vitamin D.Ingestion of Vitamin D suppresses body weight gain in MSG-induced obese rats. Active agents in Vitamin D are useful for the prevention and treatment of obesity. Foods tested with high glutamate levels can be fortified with minute quantities of calcitriol to combat the adverse effects without compromising on the taste of the food processed. The fortification of junk foods might also combat largely prevalent Vitamin D deficiency in India.

This study investigated the effects of adding monosodium glutamate (MSG) to carrot soup with or without whey protein, on subjective appetite, food intake (FI) and satiety hormones in healthy young men.Two experiments were conducted using a repeated-measures, within-subject, crossover design. In exp-1 healthy young men (n = 28) consumed water alone (500 mL), or carrot soup (500 g) with or without MSG (5 g, 1% w/w) or whey protein enriched (36 g) carrot soup with or without MSG (5 g, 1% w/w). Subjective appetite was measured post-treatment and FI measured at a meal at 120 min. In exp-2 (n = 15) the same treatments except for water were used. In addition to subjective appetite and FI, blood glucose, insulin, glucose like peptide 1 (GLP-1), C-peptide and ghrelin were measured.Adding MSG to carrot soup or whey protein enriched carrot soup did not affect FI. However, in exp-1 the addition of both MSG and protein increased fullness, and when MSG was added to carrot soup reduced desire to eat. In exp-2, average post-treatment appetite (5-120 min) was lower after carrot soup with MSG and protein than all other treatments (P 0.05). In exp-2, carrot soup with MSG and protein, but not with protein alone, increased post-treatment insulin and C-peptide, and lowered blood glucose in comparison to carrot soup with no additions (P 0.05).Adding MSG alone, or in combination with whey protein, to carrot soups did not affect FI. However, MSG increased fullness and reduced desire to eat, as well as subjective appetite, and when added to protein decreased blood glucose and increased insulin and C-peptide, offering some support for the hypothesis that MSG in the gut signals protein consumption.

Introduction and aim. Today probiotics have been suggested as a treatment for the prevention of non-alcoholic fatty liver disease (NAFLD). Smectite is a natural silicate that binds to digestive mucous and has the ability to bind endo- and exotoxins. The present study was designed to determine whether probiotics plus smectite is superior to probiotic alone on the monosodium glutamate (MSG) induced NAFLD model in rats. Materials and methods. We included 60 rats divided into 4 groups 15 animals in each. Rats of group I were intact. Newborns rats of groups II-IV were injected with MSG. The III (Symbiter) group received 2.5 ml/kg of multiprobiotic “Symbiter” containing concentrated biomass of 14 probiotic bacteria genera. The IV (Symbiter+Smectite) groups received “Symbiter Forte” combination of probiotic biomass with smectite gel (250 mg). Results. In both interventional groups reduction of total NAS score as compared to MSG-obesity was observed. Indeed similar values of steatosis score (0.93 ± 0.22 vs. 0.87 ± 0.16) in both treatment groups, we observed that lower total score for Symbiter+ Smectite are associated with more pronounced reduction of lobular inflammation (0.13 ± 0.09 vs. 0.33 ± 0.15) as compared to administration of probiotic alone. This data accompanied with significant reduction of IL-1 and restoration of IL-10 between these 2 groups. Conclusions. Additional to alive probiotic administration of smectite gel due to his absorbent activity and mucus layer stabilization properties can impact on synergistic enhancement of single effect which manifested with reduction of lobular inflammation and at list partly steatohepatitis prevention.

Aims Sepsis is a potentially fatal systemic inflammatory response and its underlying pathophysiology is still poorly understood. Studies suggest that obesity, a component of metabolic syndrome (MS), is associated with sepsis survival. Therefore, this study focused on investigating the influence of MS on mortality and cardiovascular dysfunction induced by sublethal cecal ligation and puncture (SL-CLP). Main methods Newborn Swiss mice received monosodium glutamate (MSG) (4 mg kg−1 day−1, s.c.) during the first 5 d of life for MS induction, while the control pups received equimolar saline solution. On the 75th day, SL-CLP was used to induce mild sepsis (M-CLP) in the MS (MS-M-CLP) and control (SAL-M-CLP) mice. The effect of MS on sepsis in mice was assessed by determining the survival rate and quantification of nitric oxide (NO) in the plasma, and associating this data with hematological and cardiovascular parameters. Key findings MS improved the survival of septic mice, preventing impairment to hematological and cardiovascular parameters. In addition, MS attenuated plasmatic NO increase, which is a typical feature of sepsis. Significance These findings provide new insights into the relationship between obesity and mild sepsis in mice, thus revealing an approach in favor of the “obesity paradox.”

Studies have shown that monosodium glutamate (MSG) can enhance satiety and reduce appetite among infants and adults. In a multi-ethnic country such as Malaysia, it is also important to consider whether ethnic variations will influence the effects of MSG on appetite regulation. Thus, this crossover study aimed to investigate the effects of MSG on the subjective appetite and subsequent energy intake among Malaysian children from the three major ethnic groups, namely the Malays, Chinese and Indians. A total of 92 participants aged 9–11 years from the three ethnic groups were recruited for this study. A cup of low-energy vegetable preload soup (100g, with MSG or without MSG) was served to each of the participants on the day of the study, followed by an ad libitum meal 45 min later. Appetite ratings of hunger, fullness, desire to eat and desire to snack were recorded using visual analogue scale (VAS) before the preload, after the preload, before the ad libitum meal and after the ad libitum meal. Results showed that the subjective appetite of the children did not differ between preload conditions (MSG+ or MSG-) throughout the study. Malay, Chinese and Indian children had similar total energy intake during the subsequent meal after the consumption of preload soups. In conclusion, the addition of MSG to low energy preload neither influenced the perception of appetite nor total energy intake in a subsequent ad libitum meal among children. No difference attributable to the participants’ ethnicity was observed. Future studies should be conducted to examine whether repeated ingestion of MSG-containing protein-rich preload has potential longer-term effects on appetite and subsequent meal intakes among children from different ethnicities.

This study proposed a novel strategy to fabricate highly permeable and robust supported membranes for membrane distillation, via a nonsolvent thermally induced phase separation method. Different from traditional supported membranes cast on non-woven fabrics, a well-integrated fabric-embedded PVDF (FE-PVDF) membrane was successfully obtained using polyamide 66 gauze supports. The optimal FE-PVDF membrane PA-120 exhibited an interesting structure with pseudo Janus function, which entailed hydrophobic bulk membrane property but a pseudo hydrophilic bottom surface due to the presence of water-filled “50 μm grade” pores. The PA-120 exhibited a DCMD flux of 68.5 kg.m−2.h−1 at 70 °C with synthetic saline solution and exceptional tensile strength of 21 MPa (lateral)/21 MPa (longitudinal), which was 1.4-fold and 23-fold higher than that of the unsupported benchmark, respectively. The concentration of 10 wt% monosodium glutamate solution with PA-120 was demonstrated at 70 °C up to 55 wt% when crystallization was observed, The flux showed a minor decrease by 16.3% until 40 wt% and a subsequent decline towards 55 wt%. Repeated concentration cycles were conducted with intermediate membrane rinsing by fresh feed, demonstrating highly recoverable performance. This preliminary study brings new perspectives towards pushing the limits of current lab-made MD membranes.

Ethnopharmacological relevance Several pathological disorders have been attributed to either oxidative stress or defect in apoptotic signaling pathway. Some bioactive compounds elicit their antiproliferative properties by induction of apoptosis via mitochondrial permeability transition (mPT) pore opening. Aim of study The present study therefore investigated the effects of various fractions of methanol extract of Ageratum conyzoides L. (MEAC) on mitochondrial-mediated apoptosis and the possible protective potential of the most potent against monosodium glutamate (MSG)-induced hepatic damage and uterine pathological disorder. The plant is folklorically used in the treatment of cancer and gynecological disorder. Materials and methods The MEAC was partitioned in succession and concentrated at 40 °C to obtain chloroform(CFAC), ethylacetate(EFAC) and methanol(MFAC) fractions. Mitochondria were isolated by differential centrifugation. The opening of mPT pore, mATPase activity and hepatic DNA fragmentation were assessed spectrophotometrically. Caspases 9 and 3, SOD and GSH-Px activities and MDA level were determined using ELISA technique. Histological assessment of the liver and uterine sections and GC-MS analysis of the most potent fraction were carried out. Results The investigation showed that oral administration of the fractions caused induction of mPT pore opening, enhanced mATPase activity, upregulated the activities of caspases 9 and 3 and also, caused hepatic DNA fragmentation with CFAC being the most potent. The CFAC reversed severe MSG-induced hepatic damage and uterine hyperplasia. The MSG-induced oxidative stress was normalized by CFAC. The GC-MS analysis of CFAC revealed the presence of some pharmacologically relevant phytochemicals. Conclusion These findings therefore suggest that fractions of Ageratum conyzoides induce mitochondrial-mediated apoptosis. Moreover, CFAC, which is the most potent has a promising antioxidant and antiproliferative potential against MSG-induced hepatic and uterine pathological disorder.

The food additives thiabendazole (TBZ), monosodium glutamate (MSG), and brilliant blue (BB) are commonly used in many daily-consumed food products worldwide. They are widely used in major agricultural and industrial applications. Yet, many of its toxicological aspects are still unclear, especially immune modulation. This research was therefore intended to investigate the effects of male Wistar rats' daily oral exposure for 90 days to TBZ (10 mg/kg b.wt), MSG (20 mg/kg b.wt), or BB (1.2 mg/kg b.wt) on the blood cells, immunity, and inflammatory indicators. The three tested food additives showed varying degrees of hematological alterations. Initially, megaloblastic anemia and thrombocytopenia were evident with the three tested food additives. At the same time, TBZ showed no significant changes in the leukogram element except eosinopenia. MSG induced leukopenia, lymphocytopenia, neutrophilia, and eosinophilia. BB evoked neutrophilia and lymphopenia. The immunoglobins M (IgM) and IgG were significantly reduced with the three tested food additives. In contrast, lysozyme and nitric oxide levels were elevated. A reduced considerably lymphocyte proliferation was detected with TBZ and MSG exposure without affecting the phagocytic activity. Various pathologic disturbances in splenic tissues have been detected. An obvious increase in CD4+ but a lessening in CD8+ immunolabeling was evident in TBZ and MSG groups. The cytokines, including interferon-gamma, tumor necrosis factor-alpha, and interleukin 1β, 6, 10, and 13, were significantly upregulated in the spleen of rats exposed to TBZ, MSG, and BB. These results concluded that TBZ, MSG, and BB negatively affect hematological parameters, innate and humoral immune functions together with inflammatory responses. TBZ achieved the maximal negative impacts followed by MSG and finally with BB. Given the prevalence of these food additives, TBZ and MSG should be limited to a minimal volume use, or natural food additives should be used instead.

This work aimed to develop an efficient microwave-hydrothermal (MH) extraction of malic acid from abundant natural cactus as hydrogen bond donor (HBD) whereby the concentration was optimized using response surface methodology. The ideal process conditions were found to be at a solvent-to-feed ratio of 0.008, 120°C and 20min with 1.0g of oxidant, H2O2. Next generation environment-friendly solvents, low transition temperature mixtures (LTTMs) were synthesized from cactus malic acid with choline chloride (ChCl) and monosodium glutamate (MSG) as hydrogen bond acceptors (HBAs). The hydrogen-bonding interactions between the starting materials were determined. The efficiency of the LTTMs in removing lignin from oil palm biomass residues, empty fruit bunch (EFB) was also evaluated. The removal of amorphous hemicellulose and lignin after the pretreatment process resulted in an enhanced digestibility and thermal degradability of biomass.

We investigated the effects of adding of monosodium glutamate (MSG) to a standard diet on oxidative stress in kidney, nitric oxide excretion, renal ions handling and blood pressure. We examined the association of these changes with the effects on renal histology. The study was performed on male Wistar rats (5 weeks old) divided into 3 groups: 1) MSG group were fed a diet supplemented with 3g of MSG/kg b.w./day, five days a week, and spontaneous ingestion of a 1% MSG solution during 16 weeks; 2) NaCl group were fed a diet with NaCl (1g/kg b.w./day) and 0.35% NaCl solution permanently alone at the same frequency and time; 3) control group were fed the normal chow and tap water. Sodium, potassium, calcium, phosphorus, creatinine, protein and nitric oxide excretion were analyzed in urine. We utilized clearance techniques to examine glomerular filtration rate and cortical renal plasma flow. We determined the oxidative state and the histopathological changes of renal tissue. Following MSG treatment, absolute and fractional sodium and potassium excretion decreased although there was hyperfiltration. The MSG group showed similar increase in blood pressure than the NaCl group, but nitric oxide excretion was significantly reduced. Although no increase in lipid peroxidation was verified, its observed alteration in the reduced glutathione/oxidized cycle and their enzymes GPx and GR. These changes were accompanied by alterations histological both glomerular as well as tubular level and by interstitial fibrosis with mononuclear cells accumulation. These results indicate that the addition of MSG in the diet decreases the excretion of Na, K and water with hyperfiltration. NaCl retention that leads to hypertension was accompanied by renal pathologic changes, intrarenal oxidative stress and reduction of nitric oxide excretion.

As the taste receptor for monosodium glutamate (umami) is expressed in both murine and human spermatozoa and the presence of α-gustducin and α-transducin, G proteins involved in the umami taste signaling, has been described in boar germ cells, the aim of this study was to evaluate if monosodium glutamate (MSG) would exert any effect on sperm-oocyte binding, invitro fertilization (IVF) and sperm parameters during invitro induced capacitation. For sperm-zona pellucida binding assay, boar spermatozoa were preincubated for 1h and then coincubated for 1h with denuded invitro matured oocytes in presence of different concentrations of MSG (0, 0.1, 1, 10mM). MSG 1 and 10mM significantly (P&nbsp

This study examined the effect of osmotic dehydration of Kalamata natural black olives as pre-fermentation treatment in combination with partial substitution of NaCl by monosodium glutamate (MSG) on the fermentation profile of olives. Osmotic dehydration was undertaken by immersing the olives in 70% (w/w) glucose syrup overnight at room temperature. Further on, three different mixtures of NaCl and MSG with/without prior osmotic dehydration of olives were investigated, namely (i) 6.65% NaCl - 0.35% MSG (5% substitution), (ii) 6.30% NaCl - 0.70% MSG (10% substitution), (iii) 5.95% NaCl - 1.05% MSG (15% substitution), and (iv) 7% NaCl without osmotic dehydration (control treatment). Changes in the microbial association (lactic acid bacteria [LAB], yeasts, Enterobacteriaceae), pH, titratable acidity, organic acids, sugars, and volatile compounds in the brine were analyzed for a period of 4 months. The final product was subjected to sensory analysis and the content of MSG in olives was determined. Results demonstrated that osmotic dehydration of olives prior to brining led to vigorous lactic acid processes as indicated by the obtained values of pH (3.7-4.1) and acidity (0.7-0.8%) regardless of the amount of MSG used. However, in non-osmotically dehydrated olives, the highest substitution level of MSG resulted in a final pH (4.5) that was beyond specification for this type of olives. MSG was degraded in the brines being almost completely converted to γ-aminobutyric acid (GABA) at the end of fermentation. Finally, the sensory assessment of fermented olives with/without osmotic dehydration and at all levels of MSG did not show any deviation compared to the control treatment.

Twelve polyphenols were identified in the extracts (WMP) from cold pressed degreased walnut meal by UPLC-ESI-MS, among which glansreginin A, gallic acid, ellagic acid and ellagic acid 4-O-xyloside took up the majority proportion. The potential of WMP to improve glucose and lipid metabolism was investigated by the postnatally monosodium glutamate (MSG)-induced mice. The levels of serum total cholesterol, triacylglycerols, low-density lipoprotein cholesterol, glucose, and adiponectin, ascending in the MSG group, had a significant decrease after the WMP treatment with the corresponding increase of high-density lipoprotein cholesterol level. The administration of WMP suppressed the weight gain and fat accumulation. Furthermore, activities of alanine transaminase, aspartate transaminase and malondialdehyde level decreased obviously compared to the MSG group, however, activities of glutathione peroxidase and superoxide dismutase went higher after the WMP treatment in liver. Our findings have posed WMP the potential to treat obesity and related disorders by improving glucose and lipid metabolism.

Gamma-aminobutyric acid (GABA) is a precursor to pyrrolidone, a monomer used for the production of a biodegradable polymer known as nylon-4. GABA is also widely used in the medical industry to treat conditions such as high blood pressure, anxiety and depression. Generally, GABA is produced from glutamate by the enzyme glutamate decarboxylase (GadB). In this study, a synthetic scaffold complex was introduced between Pyrococcus horikoshii GadB and the GABA antiporter (GadC) from E. coli. P. horikoshii GadB was attached to the N-terminus, C-terminus and middle of E. coli GadC via scaffolding. Among the three scaffold complexes evaluated, the N-terminus scaffold model produced 5.93 g/L of GABA from 10 g/L monosodium glutamate (MSG). When the gabT mutant E. coli XBT strain was used, the highest GABA concentration of 5.96 g/L was obtained, which is 97.8% of GABA yield. In addition to GABA concentration, GABA productivity was increased 3.5 fold via the synthetic scaffold complex.

The umami flavour generated by monosodium glutamate (MSG) has been proposed as the marker for the presence of protein in foods. As protein is the most closely regulated macronutrient in the diet, the present study addressed whether acute protein deprivation, habitual protein intake or a combination of the two influenced liking for the taste of MSG. 24 low-restraint male participants (mean age: 22; BMI: 23) consumed either their habitual breakfast (baseline), a low protein breakfast (breakfast meal with low protein milk and milkshake) or a high protein breakfast (breakfast meal with high protein milk and milkshake) on three different days, and then evaluated the acceptability of umami (MSG), salty (NaCl) or sweet (Acesulphame K) tastes at low or high concentrations in a soup context at lunchtime. Participants also completed a habitual protein intake questionnaire (39-item protein Food Frequency Questionnaire). Liking for all tastes was higher on the low than on the high protein day, and NaCl and Acesulphame K were liked less on both protein manipulation days when compared to the no added flavour control. Habitual protein intake was not related to liking for MSG stimuli alone but habitual high protein consumers rated a high concentration of MSG as more pleasant than any other taste when in protein deficit. Overall, these findings suggest that liking for high MSG concentrations may be moderated by nutritional need in high protein consumers.

The present study evaluates the effect of hyperbaric oxygen therapy on taste sensitivity, hedonic perception of taste, and food preferences. The studied groups included 197 people in total (79 in the study group; 118 in the control group). All patients from the study group were treated with hyperbaric oxygen therapy due to chronic non-healing wounds. The control group consisted of healthy people, who did not receive hyperbaric oxygen therapy. The taste intensity, recognition thresholds, and hedonic perception were examined using gustatory tests. The aqueous solutions of sucrose for sweet, sodium chloride for salty, citric acid for sour, quinine hydrochloride for bitter, and monosodium glutamate for umami taste were used. The participants fulfilled the questionnaire to examine pleasure derived from eating certain types of dishes. Gustatory tests and analyses of the pleasure derived from eating in the study group were carried out before the first exposure to hyperbaric oxygen and then at the end of therapy, after at least 25 sessions of treatment. In the control group, examination of perception of taste sensations was conducted only once. The results of comparing patients with non-healing wounds with healthy people are characterized by reduced taste sensitivity. After participation in hyperbaric oxygen therapy, the improvement in perception of taste sensations and changes in hedonic evaluation have occurred among patients with non-healing wounds. In terms of food preference, a decreased desire for eating sweet desserts, chocolate, and crisps was observed in those patients who received hyperbaric oxygen therapy.

We have found that monosodium glutamate, a common food additive, combines with neodymium(III) chloride to form a gel-like luminescent material. Preliminary rheology tests suggest that arrested phase separation causes the material’s gel behavior at high test frequencies. Luminescence spectra showed not only the expected Nd3+ emissions (upon 582 nm excitation) but also a broad emission in the infrared with maximum on 980 nm (upon 289 nm excitation), preliminarily assigned to a matrix effect.

To understand the taste of the Ruditapes philippinarum, 14 novel umami peptides were isolated and identified by gel chromatography, HPLC and UPLC-ESI-QTOF-MS/MS. Separations were combined with sensory evaluations and electronic tongue determinations. The peptide sequences were GRVSNCAA, SEEK, KEMQKN, KSAEN, QIEELEGK, TDVEQEGD, HNESQN, RGEPNND, TGDPEK, KGGGGP, TYLPVH, PAATIPE, GPAGPAGPR and AGAGPTP. All peptides had umami and umami-enhancing qualities, KSAEN and QIEELEGK had higher sensory evaluation than the others, while PAATIPE and HNESQN had the best umami-enhancing taste in a 0.35% MSG solution. Molecular docking of the peptides with T1R1/T1R3 indicated that Ser123, Ser146 and Tyr143 may be important in the interaction of the peptides with T1R3. Arg303, Ser123 and Asp166 appear to be involved in the synergistic effect of umami peptides combined with monosodium glutamate. The omission test and the addition test confirmed that the 14 umami peptides contributed to the umami taste of R. philippinarum.

We evaluated γ-aminobutyric acid (GABA) production by Lactobacillus brevis RK03 immobilized fermentation using three types of porous ceramic materials, All Clean (AC), Ocean Free (OF), and Power Material (PM). Almost same surface areas of the three porous ceramic materials were used to perform batch cultures with a modified GM broth and 500 mM monosodium glutamate (MSG). PM produced the highest GABA production after 96 h with an MSG conversion rate of 96.5% at pH 4.5 and 10% bacterial inoculum growing in a 500 mL flask. We then developed a semi-continuous GABA fermentation system by culturing 10% cells in the 500 mL flask comprising AC, OF, and PM carriers with similar surface areas and 500 mM MSG, for 288 h and five cycles at 30 °C. PM produced the highest GABA yield with a 86% conversion rate after five cycles. Semi-continuous fermentation was performed in a 10 L fermenter; MSG conversion rates still reached 97.3% or more following 25 consecutive fermentations, resulting in a maximum GABA yield, which was high for five cycles. Therefore, PM was the best carrier for continuous fermentation of GABA after 25 cycles and 1200 h. PM can be applied to industrial mass production of GABA.

Monosodium Glutamate, commonly known as MSG is one of the world's broadly utilized food added substance However, there is a perception among individuals that consuming MSG results many health issues. Consequently this research is looking to prepare a flavor enhancer using natural and locally available raw material as a substitute for MSG. A composite dried mixture of American oyster mushroom (Pleurotus ostreatus), Tomato (Solanum lycopersicum), Carrot (Daucus carota) and Garlic (Allium sativum L.) was used. Garlic powder and salt were kept constant. After evaluating sensory results of eight different types of formulations, most preferred formulae was selected. The glutamic content of each ingredient as well as the most preferred product was measured using the ion exchange chromatography. Final product was then compared over commercially available monosodium glutamate (Ajinomoto) based on mouth feel, colour, taste, odour, after taste, and overall acceptability. Mann-Whitney test was run to analyse the data of the sensory evaluation at significance level of 0.005. The glutamic acid content of the final product was 67.1 mg/100 mg. Mann-Whitney analysis revealed that for the colour and after taste, commercially available MSG had the highest mean. However, the mean of preference for the taste was greater in the final product. Similarly for odour, mouth feel and overall acceptability, there were no significant differences. The results provides a clear understanding that the finally selected formulae has similar preference as the commercially available MSG. Therefore, it reduces the doubt of not accepting the product by the consumers.

Made available in DSpace on 2021-06-25T10:47:54Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-03-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Although it is not an easy task, sodium reduction in food is necessary, and in this scenario, the research for tasty food with reduced sodium content has an extremely relevant role. In this study, sodium reduction in corn extruded snacks was evaluated. Four snack samples were evaluated: one control sample (with salt and monosodium glutamate) and three reduced-sodium formulations. To minimize sensory losses caused by sodium reduction, monosodium glutamate (MSG) and Umami Ingredient (a new flavor enhancer ingredient obtained from shiitake mushroom byproducts) were used as flavor enhancers, since the utilization of Umami Ingredient enables the development of MSG-free and low-sodium products. The physical (expansion ratio, density and cutting force) and sensory (acceptance through hedonic scale, Just-about-right scale and characterization by the Rate-All-That-Apply method) characteristics of the snacks were investigated. Snacks with lower sodium content exhibited lower acceptance compared to the control sample, but they were not rejected by the consumers. Umami Ingredient performed similarly to MSG on seasoning flavor, salty and umami tastes. From this result, Umami Ingredient can be considered a potential alternative to replace MSG in low-sodium food, acting as a flavor enhancer and contributing to reducing the use of additives in the product formulation. University of São Paulo “Luiz de Queiroz” College of Agriculture Department of Agri-Food Industry Food and Nutrition, Avenida Pádua Dias 11 São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265 Federal University of São Carlos Lagoa do Sino Campus Center of Natural Sciences. Rod. Lauri Simões de Barros, km 12, SP-189 São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265

The sea cucumber, Holothuria scabra, is a high-value economic animal in Thailand for local consumption and exportation. One major drawback in aquaculture of this species is that their larvae have low settlement and survival rates during the early developmental period. In the present study, we investigated the effects of various neurotransmitters, including GABA, dopamine (DA), L-DOPA, and monosodium glutamate (MSG) on larval settlement in both laboratory and practical models. In laboratory models, treatments of doliolaria with GABA or MSG, at a dose of 10−1 mM for 72 h could induce larval settlement at about 90% and 93%, respectively, compared with the control group (about 20%) (P

Monosodium glutamate is eaten without problems in many countries, yet in the West there is a strange cultural aversion to it. James Wong investigates what's going on

Monosodium glutamate (MSG) is an example of food additive, which is used as a flavor enhancer in various foodstuffs. Because of its extensive use in food production, the toxicology and possible negative effects of MSG additive on albumin must be well investigated. Therefore, for the first time, the binding of BSA and MSG have been studied using multispectroscopic and molecular modeling approaches under physiological conditions. BSA fluorescence intensity has been diminished upon the addition of increased MSG concentrations. The Stern–Volmer quenching constant (KSV) value increase with rising temperature and bimolecular quenching rate constant of protein (kq) value was larger than 2.0 × 1010 L mol− 1 s− 1, which shows that the fluorescence quenching was both dynamic and static due to the BSA-MSG complex formation. The positive values for both ΔS0 (888.291 J mol−1K−1) and ΔH0 (243.903 kJ mol−1) proposed that the hydrophobic forces played predominant roles in the binding of MSG to BSA. Also, the negative value of ΔG0 indicated that the interaction between two compounds is spontaneous and enthalpy driven. The UV–VIS spectra results confirmed the binding of MSG to BSA. The circular dichroism analysis exhibited that BSA conformation change occur upon interaction with MSG. Moreover, molecular modeling analysis indicated that glutamate remarkably tends to bind into a cavity above Sudlow II with lowest calculated binding energy of - 8.24 kcal/mol.

Temporal dominance of sensations (TDS) is a relatively novel sensory evaluation technique that measures the temporal evolution of sensory perception. The sensory properties of food or drink products have been described by TDS; however, basic sensory data on TDS are still lacking. We analyzed TDS data for solutions of three basic tastes (umami, salty, and sour) and their binary combinations. The duration of TDS for the main taste of each type of solution (monosodium glutamate [MSG] for umami, sodium chloride [NaCl] for saltiness, and lactic acid for sourness) increased in a concentration-dependent manner. In addition, the duration of the umami taste of MSG was longer than that of MSG/inosine 5′-monophosphate solution with an umami taste of equivalent intensity. The duration of NaCl saltiness was increased by coexistence with MSG and decreased by coexistence with lactic acid. On the other hand, the duration of the umami taste of MSG was suppressed by coexistence with NaCl but not lactic acid, while the duration of the sour taste of lactic acid was suppressed by MSG but not NaCl. These findings provide novel insight into the temporal sequence of basic taste perception during food consumption.

Objective The study investigated the effects of low dose monosodium glutamate (MSG) on the brain, with a view to providing information on its effects on neuronal morphology and antioxidant status in mice. Methodology Sixty male mice (20–22 g) were divided into six groups of ten animals each. Vehicle (distilled water), a standard (l-glutamate at 10mg/kg body weight) or MSG (10, 20, 40 and 80mg/kg body weight) were administered orally for 28days. Sections of the cerebrum, hippocampus and cerebellum were processed and stained using hematoxylin and eosin, examined under a microscope and captured images analysed. Plasma and brain levels of glutamate, glutamine, and antioxidants were assayed. Data obtained were analysed using descriptive and inferential statistics. Results MSG ingestion did not significantly alter body weight. Relative brain weight increased at 40 and 80mg/kg compared to vehicle. Histological and histomorphometric changes consistent with neuronal damage were seen in the cerebrum, hippocampus and cerebellum at 40 and 80mg/kg. Plasma glutamate and glutamine assay showed significant increase at 40 and 80mg/kg while no significant difference in total brain glutamate or glutamine levels were seen. Levels of brain superoxide dismutase and catalase decreased with increasing doses of MSG, while nitric oxide (NO) increased at these doses. Conclusion The study showed morphological alterations consistent with neuronal injury, biochemical changes of oxidative stress and a rise in plasma glutamate and glutamine. These data therefore still support the need for cautious consideration in the indiscriminate use of MSG as a dietary flavor enhancer.

The objectives of this study were to reduce the amounts of biogenic amines (BAs) and cholesterol in Thai fermented pork sausage (Nham) using the γ-aminobutyric acid (GABA) producers, Pediococcus pentosaceus HN8 and Lactobacillus namurensis NH2, as a mixed starter (6 log CFU/g for each strain). The distribution of lactic acid bacteria (LAB) was also monitored to follow the prevalence of the mixed starter during fermentations. The starter cultures in the inoculated Nham sets (T SM , starter + 5 g/kg monosodium glutamate, MSG; and T SN , starter + no MSG) reduced the amounts of 7 BAs to meet the safety regulation requirements in the order of β-phenylethylamine > histamine > tyramine > putrescine > spermine > spermidine > cadaverine. In contrast, with the control fermentations (T NN , no starter + no MSG and T NM , no starter + MSG, 5 g/kg) only histamine was higher than the recommended level. Cholesterol content was also reduced by 35% in the GABA Nham set (T SM , GABA 3962 mg/kg) when compared with the T NN ; and this was significantly lower than the popular commercial Nham brands (114–125 mg cholesterol/100 g). Determination of the LAB succession confirmed that the starter cultures played the biggest roles in reducing both the BAs and cholesterol levels.