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Monosodium glutamate (MSG) is a controversial food additive reported to cause negative effects on public health. Adipose stem cells (ASCs) and their derived vesicles (MVs) represent a promising cure for human diseases. This work was planned to compare the therapeutic effects of adipose stem cells and microvesicles in MSG‐induced cerebellar damage. Forty adult healthy male Wister rats were equally divided into four groups: Group I (control group), group II (MSG‐treated), group III (MSG/ASCs‐treated), and group IV (MSG/MVs‐treated). Motor behaviour of rats was assessed. Characterization of ASCs and MVs was done by flow cytometry. The cerebellum was processed for light and electron microscopic studies, and immunohistochemical localization of PCNA and GFAP. Morphometry was done for the number of Purkinje cells in H&E‐stained sections, area per cent of GFAP immune reactivity and number of positive PCNA cells. Our results showed MSG‐induced deterioration in the motor part. Moreover, MSG increases oxidant and apoptotic with decreases of antioxidant biomarkers. Structural changes in the cerebellar cortex as degeneration of nerve cells and gliosis were detected. There were also a decrease in the number of Purkinje cells, an increase in the area per cent of GFAP immune reactivity and a decrease in the number of positive PCNA cells, as compared to the control. Rats treated with ASCs showed marked functional and structural improvement in comparison with MV‐treated rats. Thus, both ASCs and MVs had therapeutic potential for MSG‐induced cerebellar damage with better results in case of ASCs.

We tested the hypothesis that reduced‐salt versions of four “better‐for‐you” dishes enhanced with monosodium glutamate (MSG) through a “Salt Flip” in an amount that still substantially reduced total sodium matched the consumer acceptance of normal‐salt versions. Three versions each—standard recipe with normal salt, reduced salt, and reduced salt with MSG, of four dishes—roasted vegetables (RV), quinoa bowl (QB), savory yogurt dip (SD), and pork cauliflower fried rice (CR) were evaluated by 163 consumers for overall liking and liking of appearance, flavor, and texture/mouthfeel on the nine‐point hedonic scale, preference, adequacy of flavor, saltiness, and aftertaste on just‐about‐right (JAR) scales, likeliness to order, and sensory characteristics by check‐all‐that‐apply. For each dish, the MSG recipe was liked the same (or significantly more for SD, P

Background It is known that cholecystokinin (CCK) plays an essential role in reducing food intake and driving weight loss. Previous studies demonstrated that amino acids were capable of triggering CCK release through G protein-coupled receptors, but the sensing mechanism remains obscure, especially the intracellular signaling pathway. Results l-Glu, rather than its d-isomer, robustly stimulated CCK secretion in a porcine duodenal model, and the secretory response was augmented by incubation with the allosteric ligand of T1R1, while T1R3 antagonist attenuated it. Upon inhibiting phospholipase C (PLC) or transient receptor potential M5 (TRPM5) activity, l-Glu failed to increase CCK release. Oral administration of monosodium glutamate in rats also suppressed food intake and increased plasma CCK levels, accompanied by elevated expression of T1R1, PLCβ2 and TRPM5 in the duodenum. Conclusion These data demonstrated that l-Glu stimulated CCK secretion through the activation of T1R1/T1R3 in a PLC/TRPM5-dependent manner. © 2020 Society of Chemical Industry.

An effective, simple and rapid analytical method using HPLC was developed for the analysis of monosodium glutamate (MSG) in various food samples obtained from local market in Turkey. The determination of MSG was performed by its derivatisation with o-phthaldialdehyde (OPA). A high-performance liquid chromatography-ultraviolet/diode array detection method was performed by using C18 (150 mm × 4.6 mm, 2.7 ?m) column with the mobile phase consisting of 10 mm phosphate buffer solution (pH = 5.90) and methanol (75:25, v/v). The applied method was optimised and the validated. The method was linear from 1 to 50 ?g mL?1 of MSG. The correlation coefficient value of the developed method was obtained as R2 = 0.9999. The limit of detection and limit of quantification limits were 0.015 and 0.050 ?g mL?1, respectively. MSG contents of the food samples range from 0.09 g kg?1 to 120.80 g kg?1. The validated method was successfully applied for the analysis of MSG in several food samples. © 2020 Institute of Food Science and Technology, Anadolu Ãœniversitesi, This research is supported by the Project No: 1507S562 of Anadolu University.

We evaluated the temporal profile of the flavor enhancers monosodium glutamate (MSG), disodium inosinate (IMP), disodium guanylate (GMP), and monoammonium glutamate (MAG). We also evaluated the ability of these flavor enhancers to enhance salty taste in solutions containing different reductions of sodium chloride. Four experiments were conducted using Central Composite Rotational Design (CCRD) with focus on two objectives: concentration of flavor enhancers (0% to 1%) and reduction of sodium chloride content (0% to 100%). A 0.75% saline solution of NaCl was used as a control. In each experiment, the treatments were evaluated by the intensity of salty and umami tastes using an intensity scale. Treatments, selected according to the results of CCRD, were analyzed using time-intensity (TI) and temporal dominance of sensations (TDS) analyses. Glutamates (MSG/MAG) showed greater capacity to enhance salty taste than treatments containing nucleotides (IMP/GMP). The intensity of umami taste, using all the examined flavor enhancers, showed a similar sensory profile. Temporal perception curves (TI and TDS) of salty and umami tastes also showed a similar temporal profile. The glutamic acid amino acids were better able to improve salty taste than nucleotides in any range of sodium chloride reduction. Flavor enhancers showed greater ability to increase salty taste in smaller reductions in sodium chloride content. PRACTICAL APPLICATION: This research expand the knowledge about the ability to enhance the salty taste of flavor enhancers in different reductions in sodium content, Beside that, will provide information about the time profile of flavor enhancers. This study provides scientific technical information on the ability to intensify the salty taste of flavor enhancers and can assist the industry to develop new low sodium products and encourage the scientific community to conduct future research on this subject.

Approximately 90% of Americans consume more than the 2,300 mg of sodium recommended daily; therefore, the Food and Drug Administration (FDA) has recommended short- and long-term sodium reduction goals in food products. Reduced sodium products have not been previously liked, so flavor enhancers may increase their palatability. The objective of this research was to compare the acceptability of FDA-recommended short- and long-term sodium reduction goals for potato chips (18 and 51% reduction) and puffed rice (20 and 57% reduction) seasoned with and without monosodium glutamate (MSG) and disodium inosinate and guanylate (I + G) combinations across three conditions: blind tasting, ingredient information, and ingredient information with educational phrase of the need for sodium reduction and safety of flavor enhancers. Data were collected for 83 potato chip panelists and 81 puffed rice panelists. A significant difference was seen across the samples with different levels of sodium and flavor enhancers for potato chips (P

Here, we investigate the effects of exercise training on glucose- and cholinergic-induced insulin secretion in pancreatic islets from obese and lean rats. Male Wistar rats were treated with monosodium glutamate (MSG) for the first 5 days of life, while control (CON) rats received saline. At 21 days, the rats were divided into exercised (EXE) and sedentary (SED) groups. The EXE rats swam for 30 minutes, three times/week, for 10 weeks. After this, MSG-SED rats showed hyperglycaemia, hypertriglyceridaemia and hyperinsulinaemia. Besides, islets from MSG-SED rats exhibited increased glucose-stimulated insulin secretion (GSIS), followed by impaired glucose sensitivity, absence of glucose-amplifying pathway and weak cholinergic response. In contrast, adiposity, hyperinsulinaemia and hypertriglyceridaemia were reduced in MSG-EXE rats. Moreover, islets from MSG-EXE rats exhibited lower GSIS and improved islet glucose sensitivity, without restoration of the glucose-amplifying pathway or alteration in the weak cholinergic effect of these islets. In islets from CON-EXE rats we also observed reduced GSIS and absence of glucose-amplifying effects and an accentuated reduction in cholinergic insulinotropic responses, without effect on glucose sensitivity in pancreatic islets from this group. Neither obesity nor exercise modified Muscarinic Receptor 3 (M3R) immunocontent or its downstream pathways (PKC and PKA). Moreover, only CON-EXE showed increased GSIS in the presence of calcium blocker, Thapsigargin. In conclusion, swimming training reduces GSIS and cholinergic responsiveness in isolated pancreatic islets from lean and hypothalamic obese rats, which could be due to the inhibition of glucose-amplifying pathways.

This research aimed to compare the effects of monosodium glutamate (MSG) and its alternatives on sensory characteristics of chicken soup. High-performance liquid chromatography analysis was carried out to quantify umami substances in potential MSG alternatives. Two mushroom extracts (CE and MC), one tomato extract (TC), and one yeast extract (YE) powders were selected due to their high equivalent umami concentration (EUC). These extracts together with MSG were then applied individually at four different levels (CE, MC, TC, MSG: 0.05%, 0.1%, 0.2%, 0.4%; YE: 0.0125%, 0.025%, 0.05%, 0.1%) in chicken soup in order to compare their impact on major sensory attributes using the degree of difference from control (DODC) test. Our results showed that all four extracts at all the usage levels exhibited an enhancement effect on the overall flavor, meaty flavor, saltiness, and umami taste. The extent of enhancement depended on the type of the alternative and its usage level. Higher levels of MSG alternatives (except YE) suppressed the chicken flavor. YE had similar enhancement effects as MSG on umami and salty tastes already at lower usage levels. At the lowest concentration, TC showed a stronger enhancement effect than MSG, but its effect on most attributes decreased as the usage dose increased. Compared to CE, the other mushroom extract MC resembled MSG at most levels. Overall, the closest synergistic effect in chicken soup was noted with 0.1% MSG, 0.1% MC, and 0.025% YE. PRACTICAL APPLICATION: This study compared the enhancement effects of MSG and selected alternatives in chicken soup. Results will help food manufacturers who would like to replace MSG with natural umami substances in soup products to enhance flavor and reduce sodium chloride.

This study was conducted to determine the effects of oral administration with glutamate on metabolism of suckling piglets based on 1 H-Nuclear magnetic resonance (1 H NMR) spectroscopy through the level of metabolism. Forty-eight healthy [(Yorkshire × Landrace) × Duroc] piglets born on the same day with a similar birth bodyweight (1.55 ± 0.20 kg) were obtained from six sows (8 piglets per sow). The piglets from each sow were randomly assigned into four treatments (2 piglets per treatment). The piglets were given 0.09 g/kg body weight (BW) of sodium chloride (CN group), 0.03 g/kg BW monosodium glutamate (LMG group), 0.25 g/kg BW monosodium glutamate (MMG group) and 0.50 g/kg BW monosodium glutamate (HMG group) twice a day respectively. An 1 H NMR-based metabolomics' study found that the addition of monosodium glutamate (MSG) significantly reduced serum citrate content in 7-day-old piglets, while HMG significantly increased serum trimethylamine content and significantly reduced unsaturated fat content in 7-day-old piglets (p < .05). The content of glutamine, trimethylamine, albumin, choline and urea nitrogen was significantly increased and the creatinine content decreased significantly in the 21-day-old HMG (p < .05). Analysis of serum hormones revealed that glucagon-like peptide-1 (GLP-1) content in the 21-day-old HMG was highest (p < .05). The cholecystokinin (CCK) content in the HMG of 7-day-old piglets was lower than that in the LMG (p < .05), and the CCK content in the serum of the 21-day-old MMG was highest (p < .05). The serum leptin levels in the 21-day-old HMG were the lowest (p < .05). The serum insulin content in the 7-day-old MMG was highest (p < .05). This study suggests that MSG plays an important role in the metabolism of sugar, fat and protein (amino acids). These results provide a theoretical basis for designing piglet feed formulations.

Monosodium glutamate (MSG) is an umami substance widely used as flavor enhancer. Although it is generally recognized as being safe by food safety regulatory agencies, several studies have questioned its long-term safety. The purpose of this review was to survey the available literature on preclinical studies and clinical trials regarding the alleged adverse effects of MSG. Here, we aim to provide a comprehensive overview of the reported possible risks that may potentially arise following chronic exposure. Furthermore, we intend to critically evaluate the relevance of this data for dietary human intake. Preclinical studies have associated MSG administration with cardiotoxicity, hepatotoxicity, neurotoxicity, low-grade inflammation, metabolic disarray and premalignant alterations, along with behavioral changes. Moreover, links between MSG consumption and tumorigenesis, increased oxidative stress and apoptosis in thymocytes, as well as genotoxic effects in lymphocytes have been reported. However, in reviewing the available literature, we detected several methodological flaws, which led us to conclude that these studies have limited relevance for extrapolation to dietary human intakes of MSG risk exposure. Clinical trials have focused mainly on the effects of MSG on food intake and energy expenditure. Besides its well-known impact on food palatability, MSG enhances salivary secretion and interferes with carbohydrate metabolism, while the impact on satiety and post-meal recovery of hunger varied in relation to meal composition. Reports on MSG hypersensitivity, also known as ‘Chinese restaurant syndrome’, or links of its use to increased pain sensitivity and atopic dermatitis were found to have little supporting evidence. Based on the available literature, we conclude that further clinical and epidemiological studies are needed, with an appropriate design, accounting for both added and naturally occurring dietary MSG. Critical analysis of existing literature, establishes that many of the reported negative health effects of MSG have little relevance for chronic human exposure and are poorly informative as they are based on excessive dosing that does not meet with levels normally consumed in food products.

Despite resistance exercises being associated with health outcomes, numerous issues are still unresolved and further research is required before the exercise can faithfully be prescribed as medicine. The goal of this study was to investigate whether there are sex differences in resistance training effects on metabolic alterations induced by monosodium glutamate (MSG), a model of obesity, in male and female rats. Male and female Wistar rats received MSG (4 g/kg body weight/day, s.c.) from postnatal day 1 to 10. After 10 days from MSG administration, the rats were separated into two groups: MSG-sedentary and MSG-exercised. At postnatal day 60, the animals started a resistance training protocol in an 80 degrees inclined vertical ladder apparatus and performed it for 7 weeks. Control rats received saline solution and were divided in saline-sedentary and saline-exercised. Resistance training restored all plasma biochemical parameters (glucose, cholesterol, triglycerides, aspartate aminotransferase, and alanine aminotransferase) increased in male and female rats treated with MSG. The MSG administration induced hyperglycemia associated with a decrease in the skeletal muscle glucose transporter 4 (GLUT4) levels and accompanied by deregulation in proteins, G-6Pase, and tyrosine aminotransferase, involved in hepatic glucose metabolism of male and female rats. MSG induced dyslipidemia and lipotoxicity in the liver and skeletal muscle of male rats. Regarding female rats, lipotoxicity was found only in the skeletal muscle. The resistance training had beneficial effects against metabolic alterations induced by MSG in male and female rats, through regulation of proteins (GLUT2, protein kinase B, and GLUT4) involved in glucose and lipid pathways in the liver and skeletal muscle.

Background Cisplatin is an antineoplastic drug known to produce intense vomiting, gastric dysmotility, and peripheral neuropathy. Monosodium glutamate (MSG) is a flavor enhancer with prokinetic properties potentially useful for cancer patients under chemotherapy. Our aim was to test whether MSG may improve gastrointestinal motor dysfunction and other adverse effects induced by repeated cisplatin in rats. Methods Male Wistar rats were exposed or not to MSG (4 g L-1 ) in drinking water from week 0 to 1 week after treatment. On the first day of weeks 1-5, rats were treated with saline or cisplatin (2 mg kg-1 week-1 , ip). Gastrointestinal motility was measured by radiological methods after first and fifth administrations, as well as 1 week after treatment finalization. One week after treatment, the threshold for mechanical somatic sensitivity was recorded. Finally, samples of stomach, terminal ileum and kidneys were evaluated in sections using conventional histology. The myenteric plexus was immunohistochemically evaluated on distal colon whole-mount preparations. Key results Monosodium glutamate prevented the development of cisplatin-induced neuropathy and partially improved intestinal transit after the fifth cisplatin administration with little impact on gastric dysmotility. MSG did not improve the histological damage of gut wall, but prevented the changes induced by cisplatin in the colonic myenteric plexus. Conclusion and inferences Our results suggest that MSG can improve some dysfunctions caused by anticancer chemotherapy in the gut and other systems, associated, at least partially, with neuroprotectant effects. The potentially useful adjuvant role of this food additive to reduce chemotherapy-induced sequelae warrants further evaluation.

Following a request from the European Commission, the Panel on Additives and Products or substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of monosodium l‐glutamate monohydrate produced by fermentation using Corynebacterium glutamicum KCCM 80188 when used as a sensory additive (flavouring compound) in feed and water for drinking for all animal species. The production strain is not genetically modified. Viable cells of the production strain were not detected in the final additive. The additive does not give rise to any safety concern regarding the production strain. Monosodium l‐glutamate monohydrate produced using C. glutamicum KCCM 80188 is considered safe for the target species, for the consumer and for the environment. Monosodium l‐glutamate monohydrated produced by C. glutamicum KCCM 80188 is considered not toxic by inhalation, not irritant to skin or eyes and not a dermal sensitiser. The FEEDAP Panel expressed reservations on the use of the additive in water for drinking due to concerns on its impact on the hygienic conditions of the water. The Panel concluded that the additive is efficacious to contribute to the flavour of feed.

Sodium chloride (NaCl) is the most commonly used ingredient to provide salty taste to foods. However, excess sodium in the bloodstream has been associated with the development of several chronic noncommunicable diseases. In order to limit sodium intake to levels considered safe, the World Health Organization (WHO) recommends for adults a daily intake of not more than 5 g of NaCl (less than 2 g of sodium). One of the strategic actions recommended by the Pan American Health Organization (PAHO) to reduce sodium intake is reformulation of processed foods. This recommendation indicates there is an urgent need to find salt substitutes, and umami compounds have been pointed as an alternative strategy. Like salty, umami is also a basic taste and the major compound associated to umami is monosodium L‐glutamate (MSG). The available scientific data on the toxicity of MSG has been evaluated by scientific committees and regulatory agencies. The Joint FAO/WHO Expert Committee on Food Additives and the Scientific Committee on Food of the European Commission established an acceptable daily intake (ADI) not specified, which indicated that the substance offers no health risk when used as a food additive. The United States Food and Drug Administration and the Federation of American Societies for Experimental Biology classified MSG as a Generally Recognized as Safe (GRAS) substance. In this paper, an overview about salty and umami taste physiology, the potential applications of MSG use to reduce sodium content in specific industrialized foods and safety aspects of MSG as food additive are presented.

New Findings What is the central question of this study? Monosodium glutamate causes cognitive impairment. Does resistance exercise improve the performance of rats treated with monosodium glutamate? What is the main finding and its importance? Resistance exercise is effective against monosodium glutamate-induced memory impairment in male and female rats. Monosodium glutamate (MSG), a flavour enhancer in diets, causes cognitive impairment in rodents. Exercise has been reported to protect against impairment of memory in humans. In this study, we investigated whether resistance exercise improves the performance of male and female rats treated with MSG in tests of memory and motor co-ordination. Wistar rats received MSG [4 g (kg body weight)−1 day−1, s.c.] from postnatal day 1 to 10. At postnatal day 60, the animals started a resistance exercise protocol in an 80 deg inclined vertical ladder apparatus and performed it during 7 weeks. Rats performed object recognition and location memory tests. Resistance exercise reduced impairment in motor co-ordination of male and female rats treated with MSG. Resistance exercise was effective against the decrease in exploratory preference in the long-term recognition memory for novel objects of male rats treated with MSG. In MSG-treated female rats, resistance exercise was effective against the decrease in exploratory preference in the novel object location test. The exploratory preference of female rats in the long-term recognition memory test was similar in all groups. The short-term memory was not altered by MSG or resistance exercise in male and female rats. This study demonstrates that MSG affected the memory of male and female rats in different ways. Resistance exercise was effective against the decrease in recognition for male rats and in location memory for female rats treated with MSG. This report demonstrates the beneficial effects of resistance exercise against the prejudice of motor condition and impairment of memory induced by MSG in male and female rats.

It is has been demonstrated that mitochondrial dysfunction, oxidative stress, and chronic inflammatory process are associated with progress of morbid obesity in human patients. For this reason, the searching for safe and effective antiobesity drugs has been the subject of intense research. In this context, the organic selenium compounds have attracted much attention due to their pharmacological properties, such as antihyperglycemic, antioxidant, and anti-inflammatory. The aim of this study was to evaluate the hepatoprotective action of p-chloro-diphenyl diselenide (p-ClPhSe)2 , an organic selenium compound, in a model of obesity induced by monosodium glutamate (MSG) administration in rats. Wistar rats were treated during the first ten postnatal days with MSG (4 g/kg by subcutaneous injections) and received (p-ClPhSe)2 (10 mg/kg, intragastrically) from 90th to 97th postnatal day. Mitochondrial function, purine content and the levels of proteins involved in apoptotic (poly [ADP-ribose] polymerase [PARP]) and inflammatory processes (inducible nitric oxide synthases [iNOS] and p38) were determined in the liver of rats. The present study, demonstrated that postnatal administration of MSG to male rats induced a mitochondrial dysfunction, accompanied by oxidative stress and an increase in the ADP levels, without altering the efficiency of phosphorylation in the liver of adult rats. Furthermore, the MSG administration also induces hepatotoxicity, through an increase in PARP, iNOS, and p38 levels. (p-ClPhSe)2 treatment had beneficial effects against mitochondrial dysfunction, oxidative stress, and modulated protein markers of apoptosis and inflammation in the liver of MSG-treated rats. J. Cell. Biochem. 118: 2877-2886, 2017. © 2017 Wiley Periodicals, Inc.

Umami substances are very important for food seasoning and healthy eating. In addition to monosodium glutamate and some nucleotides, recent investigations have revealed that several peptides also exhibit umami taste. In recent years, 52 peptides have been reported to show umami taste, including 24 dipeptides, 16 tripeptides, 5 octapeptides, 2 pentapeptides, 2 hexapeptides, 1 tetrapeptide, 1 heptapeptide, and 1 undecapeptide. Twenty of these peptides have been examined for the present of umami taste. In this review, we have listed these umami peptides based on their category, source, taste, and threshold concentration. The evidence for peptides showing umami taste, the umami taste receptors on the human tongue, and the peptides whose umami taste is controversial are also discussed.

Background The role of diet in the management of the headache patient is a controversial topic in the headache field. Objectives To review the evidence supporting the hypothesis that specific foods or ingredients within foods and beverages trigger attacks of headache and/or migraine and to discuss the use of elimination diets in the prevention of headache disorders Methods This represents part 1 of a narrative review of the role of diet in the prevention of migraine and other headache disorders. A PubMed search was performed with the following search terms: “monosodium glutamate,” “caffeine,” “aspartame,” “sucralose,” “histamine intolerance syndrome,” “tyramine,” “alcohol,” “chocolate,” “nitrites,” “IgG elimination diets,” and “gluten.” Each of these search terms was then cross-referenced with “headache” and “migraine” to identify relevant studies. Only studies that were written in English were included in this review. Results Caffeine withdrawal and administration of MSG (dissolved in liquid) has the strongest evidence for triggering attacks of headache as evidenced by multiple positive provocation studies. Aspartame has conflicting evidence with two positive and two negative provocation studies. Observational studies provide modest evidence that gluten- and histamine-containing foods as well as alcohol may precipitate headaches in subgroups of patients. Two of three randomized controlled trials reported that an elimination diet of IgG positive foods significantly decreased frequency of headache/migraine during the treatment as compared to baseline time period. Conclusions Certain foods, beverages, and ingredients within foods may trigger attacks of headache and/or migraine in susceptible individuals. Elimination diets can prevent headaches in subgroups of persons with headache disorders.

The small intestine plays a role in obesity as well as in satiation. However, the effect of physical exercise on the morphology and function of the small intestine during obesity has not been reported to date. This study aimed to evaluate the effects of physical exercise on morphological aspects of the rat small intestine during hypothalamic monosodium glutamate (MSG)-induced obesity. The rats were divided into four groups: Sedentary (S), Monosodium Glutamate (MSG), Exercised (E), and Exercised Monosodium Glutamate (EMSG). The MSG and EMSG groups received a daily injection of monosodium glutamate (4 g/kg) during the 5 first days after birth. The S and E groups were considered as control groups and received injections of saline. At weaning, at 21 days after birth, the EMSG and E groups were submitted to swimming practice 3 times a week until the 90th day, when all groups were sacrificed and the parameters studied recorded. Exercise significantly reduced fat deposits and the Lee Index in MSG-treated animals, and also reduced the thickness of the intestinal wall, the number of goblet cells and intestinal alkaline phosphatase activity. However, physical activity alone increased the thickness and height of villi, and the depth of the crypts. In conclusion, regular physical exercise may alter the morphology or/and functions of the small intestine, reducing the prejudicial effects of hypothalamic obesity. Anat Rec, 299:1389-1396, 2016. © 2016 Wiley Periodicals, Inc.

Summary Physicochemical properties and quality of Pacific white shrimp (Litopenaeus vannamei) treated with alkaline soaking solution (ASS; 0.75% NaOH with 2.5% NaCl) containing 3% monosodium glutamate (MSG), pH 11.5 (ASS+3% MSG) were investigated, in comparison with those treated with mixed phosphates or ASS alone. Muscle proteins underwent conformational changes as evidenced by the shift of Tmax to the lower temperature and the increased negative charge when treated with ASS+3% MSG. This coincided with the higher moisture and NaCl contents (P

Eight multiparous lactating Holstein cows were randomly assigned in a 4 × 4 replicated Latin square design to receive four dietary treatments. The dietary treatments were monosodium glutamate by-product (MSGB) replacement for soybean meal in concentrate at four levels: MSGB replacement at 0, 20, 40 and 60%, respectively. Pangola hay was given on an ad libitum basis. It was found that total dry matter intake, concentrate intake, pangola hay intake and all apparent digestibilities were not different among treatments. Ammonia nitrogen concentration in the rumen at 4 h post-feeding was significantly different, in which the 0% treatment had the highest (P

Background A randomized, double-blinded, placebo-controlled study was conducted to investigate if single monosodium glutamate (MSG) administration would elevate muscle/serum glutamate concentrations and affect muscle pain sensitivity in myofascial temporomandibular disorders (TMD) patients more than in healthy individuals. Methods Twelve myofascial TMD patients and 12 sex- and age-matched healthy controls participated in two sessions. Participants drank MSG (150 mg/kg) or NaCl (24 mg/kg; control) diluted in 400 mL of soda. The concentration of glutamate in the masseter muscle, blood plasma and saliva was determined before and after the ingestion of MSG or control. At baseline and every 15 min after the ingestion, pain intensity was scored on a 0–10 numeric rating scale. Pressure pain threshold, pressure pain tolerance (PPTol) and autonomic parameters were measured. All participants were asked to report adverse effects after the ingestion. Results In TMD, interstitial glutamate concentration was significantly greater after the MSG ingestion when compared with healthy controls. TMD reported a mean pain intensity of 2.8/10 at baseline, which significantly increased by 40% 30 min post MSG ingestion. At baseline, TMD showed lower PPTols in the masseter and trapezius, and higher diastolic blood pressure and heart rate than healthy controls. The MSG ingestion resulted in reports of headache by half of the TMD and healthy controls, respectively. Conclusion These findings suggest that myofascial TMD patients may be particularly sensitive to the effects of ingested MSG. What does this study add?’ Elevation of interstitial glutamate concentration in the masseter muscle caused by monosodium glutamate (MSG) ingestion was significantly greater in myofascial myofascial temporomandibular disorders (TMD) patients than healthy individuals. This elevation of interstitial glutamate concentration in the masseter muscle significantly increased the intensity of spontaneous pain in myofascial TMD patients.

Neonatal exposure to monosodium glutamate (MSG) induces circadian disorders in several physiological and behavioural processes regulated by the suprachiasmatic nucleus (SCN). The objective of this study was to evaluate the effects of neonatal exposure to MSG on locomotor activity, and on morphology, cellular density and expression of proteins, as evaluated by optical density (OD), of vasopressin (VP)-, vasoactive intestinal polypeptide (VIP)- and glial fibrillary acidic protein (GFAP)-immunoreactive cells in the SCN. Male Wistar rats were used: the MSG group was subcutaneously treated from 3 to 10 days of age with 3.5 mg/g/day. Locomotor activity was evaluated at 90 days of age using 'open-field' test, and the brains were processed for immunohistochemical studies. MSG exposure induced a significant decrease in locomotor activity. VP- and VIP-immunoreactive neuronal densities showed a significant decrease, while the somatic OD showed an increase. Major axes and somatic area were significantly increased in VIP neurons. The cellular and optical densities of GFAP-immunoreactive sections of SCN were significantly increased. These results demonstrated that newborn exposure to MSG induced morphological alterations in SCN cells, an alteration that could be the basis for behavioural disorders observed in the animals.

Several studies have shown the close relationship between the sodium consumption and health problems such as hypertension and cardiovascular disease. Thus, the demand for products with reduced sodium content, but with sensory quality, is increasing every day. In this context, this study aimed to optimize a low sodium salts mix using sodium chloride, potassium chloride, and monosodium glutamate to the development of shoestring potatoes with low sodium content and high sensory quality, through mixture design and response surface methodology. The salts mix that promotes the same salting power and similar sensory acceptability that the shoestring potatoes with 1.6% sodium chloride (ideal concentration) and at the same time promotes the greatest possible reduction of sodium, about 65%, should provide the composition as follows: 0.48% of sodium chloride, 0.92% of potassium chloride, and 0.43% of monosodium glutamate.

Summary The reduction of salt (sodium chloride) in food is one of the major challenges facing the food industry today and is motivated by the positive association between dietary salt intake and some diseases. Thus, the objectives of this study were to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in aqueous solution and to study the sensory profile of sodium chloride and its substitutes using temporal dominance of sensations (TDS) analysis. The relative potencies of potassium chloride, monosodium glutamate, potassium phosphate, calcium lactate and potassium lactate compared to an aqueous solution with 0.75% sodium chloride were 74.75%, 59.52%, 60.48%, 11.40% and 4.96%, respectively. An evaluation of the sensory profiles of potassium chloride, potassium phosphate, calcium lactate and monosodium glutamate revealed saltiness as well as other tastes, including bitterness, sourness, umami and an unidentified undesirable taste as being dominant. The potassium chloride was the only one which showed temporal sensory profile similar to sodium chloride.

Background and Aim Non-alcoholic steatohepatitis (NASH) is the hepatic manifestation of metabolic syndrome (MS). Monosodium glutamate (MSG)-treated ICR mice is a useful model of MS and NASH, but it shows the different patterns of steatosis from human NASH. Because inbred aged DIAR (ddY, Institute for Animal Reproduction) mice spontaneously show the similar pattern of steatosis as NASH, we analyzed their liver pathology after administering MSG. Methods MSG-treated DIAR mice (DIAR-MSG) and untreated DIAR mice (DIAR-controls) were sacrificed and assessed histopathologically at 29, 32, 40, 48, and 54 weeks of age. The NASH activity score, body mass index, blood glucose level, and oral glucose tolerance test were also assessed. Results The body mass index and blood glucose levels of DIAR-MSG were significantly higher than controls. The oral glucose tolerance test revealed a type 2 diabetes pattern in DIAR-MSG. The livers of DIAR-MSG mice showed macrovesicular steatosis, lobular inflammation with neutrophils, and ballooning degeneration after 29 weeks. At 54 weeks, mild fibrosis was observed in 5/6 DIAR-MSG and 2/5 DIAR-control mice. In imaging mass spectrometry analysis, cholesterol as well as triglyceride accumulated in the liver of DIAR-MSG mice. Atypical liver nodules were also observed after 32 weeks in DIAR-MSG, some with cellular and structural atypia mimicking human hepatocellular carcinoma. The NASH activity score of DIAR-MSG after 29 weeks was higher than that of control mice, suggesting the development of NASH. Conclusions DIAR-MSG had NASH-like liver pathology and liver nodules typically associated with MS symptoms. DIAR-MSG provides a valuable animal model to analyze NASH pathogenesis and carcinogenesis.

Ghrelin is an octanoylated peptide hormone that potently and rapidly increases food intake. The orexigenic action of ghrelin involves the hypothalamic arcuate nucleus (ARC), which is accessible to plasma ghrelin and expresses high levels of the ghrelin receptor. Local administration of ghrelin in a variety of other brain nuclei also increases food intake. It is currently unclear, however, whether these non-ARC ghrelin brain targets are impacted by physiological increases of plasma ghrelin. Thus, the present study aimed to clarify which ghrelin brain targets participate in the short-term orexigenic actions of ghrelin. First, c-Fos induction into mouse brains centrally or peripherally treated with ghrelin was analysed. It was confirmed that peripherally administered ghrelin dose-dependently increases food intake and mainly activates c-Fos in ARC neurones. By contrast, centrally administered ghrelin activates c-Fos in a larger number of brain nuclei. To determine which nuclei are directly accessible to ghrelin, mice were centrally or peripherally injected with a fluorescent ghrelin tracer. It was found that peripherally injected tracer mainly accesses the ARC, whereas centrally injected tracer reaches most brain areas known to express ghrelin receptors. Subsequently, the effects of ghrelin were tested in ARC-ablated mice and it was found that these mice failed to increase food intake in response to peripherally administered ghrelin but fully responded to centrally administered ghrelin. ARC-ablated mice showed patterns of ghrelin-induced c-Fos expression similar to those seen in control mice with the exception of the ARC, where no c-Fos was found. Thus, peripheral ghrelin mainly accesses the ARC, which is required for the orexigenic effects of the hormone. Central ghrelin accesses a variety of nuclei, which can mediate the orexigenic effects of the hormone, even in the absence of an intact ARC. Fil: Cabral, Agustina Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Multidisciplinario de Biología Celular. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Instituto Multidisciplinario de Biología Celular. Universidad Nacional de La Plata. Instituto Multidisciplinario de Biología Celular; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina Fil: Valdivia Torres, Lesly Spring. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Multidisciplinario de Biología Celular. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Instituto Multidisciplinario de Biología Celular. Universidad Nacional de La Plata. Instituto Multidisciplinario de Biología Celular; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina Fil: Fernandez, Gimena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Multidisciplinario de Biología Celular. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Instituto Multidisciplinario de Biología Celular. Universidad Nacional de La Plata. Instituto Multidisciplinario de Biología Celular; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina Fil: Reynaldo, Mirta Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Multidisciplinario de Biología Celular. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Instituto Multidisciplinario de Biología Celular. Universidad Nacional de La Plata. Instituto Multidisciplinario de Biología Celular; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina Fil: Perello, Mario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Multidisciplinario de Biología Celular. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Instituto Multidisciplinario de Biología Celular. Universidad Nacional de La Plata. Instituto Multidisciplinario de Biología Celular; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina

We proposed to determine whether, like other sexual dimorphisms, drug metabolism is permanently imprinted by perinatal hormones, resulting in its irreversible sex-dependent expression. We treated newborn male rats with monosodium glutamate (MSG), a total growth hormone (GH) blocker, and, using cultured hepatocytes, examined expression of adult CYP2C11, the predominant cytochrome-P450 expressed only in males, as well as the signal transduction pathway by which episodic GH solely regulates the isoform's expression. In addition, adolescent hypophysectomized (hypox) male rats served as controls in which GH was eliminated after the critical imprinting period. Whereas renaturalization of the masculine episodic GH profile restored normal male-like levels of CYP2C11, as well as CYP2C12, in hepatocytes from hypox rats, the cells derived from the MSG-treated rats were completely unresponsive. Moreover, GH exposure of hepatocytes from hypox rats resulted in normal induction, activation, nuclear translocation, and binding to the CYP2C11 promoter of the signal transducers mediating GH regulation of CYP2C11 expression, which dramatically contrasted with the complete unresponsiveness of the MSG-derived hepatocytes, also associated with hypermethylation of GH-response elements in the CYP2C11 promoter. Lastly, neonatal MSG treatment had no adverse effect on postnatal and adult testosterone levels. The results demonstrate that the sexually dimorphic expression of CYP2C11 is irreversibly imprinted shortly after birth by a hormone other than the customary testosterone, but likely by GH.—Das, R. K., Banerjee, S., Shapiro, B. H. Irreversible perinatal imprinting of adult expression of the principal sex-dependent drug-metabolizing enzyme CYP2C11.

Objective Roux-en-Y gastric bypass (RYGB) surgery causes greater weight loss than laparoscopic adjustable gastric banding (LAGB). We tested the hypothesis that RYGB has weight loss-independent effects on taste perception, which influence eating behavior and contribute to the greater weight loss. Methods Subjects were studied before and after ∼20% weight loss induced by RYGB (n = 17) or LAGB (n = 10). The following have been evaluated: taste sensitivity for sweet, salty and savory stimuli, sucrose and monosodium glutamate (MSG) preferences, sweetness palatability, eating behavior, and expression of taste-related genes in biopsies of fungiform papillae. Results Weight loss induced by both procedures caused the same decrease in: preferred sucrose concentration (−12 ± 10%), perceived sweetness of sucrose (−7 ± 5%), cravings for sweets and fast-foods (−22 ± 5%), influence of emotions (−27 ± 5%), and external food cues (−30 ± 4%) on eating behavior, and expression of α-gustducin in fungiform papillae (all P values

BACKGROUND Gamma(γ)-aminobutyric acid (GABA) has been used extensively in pharmaceuticals and functional foods and is also a building block for bioplastics. GABA is produced from glutamate through decarboxylation catalyzed by glutamate decarboxylase (GAD). The reaction medium should be kept acidic because a pH rise resulting from the reaction inactivates the enzyme catalyst, which is active only at acidic pH. The use of conventional buffers and acids inevitably accompanies salts, which cause serious problems in separation and purification of GABA. In this work, we have applied heterogeneous solid acids for the first time. RESULTS The GAD-catalyzed reaction was conducted in 0.2 mol L−1 sodium acetate buffer (pH 4.6) with 1 mol L−1 monosodium glutamate at 37 °C. When commercial cation-exchange resins as solid acids were simply added to the reaction medium, the conversion improved from 13% to 67% without salt formation. Even when water was used as the reaction medium, acidic ion-exchange resins enhanced the reaction conversion significantly. CONCLUSION In a salt-free manner, acidic resins suppress the pH rise during the reaction so that they can enhance the reaction conversion. In addition, they can be recovered and reused easily after the reaction. Heterogeneous solid acids make the GABA production process more economical and eco-friendly. © 2013 Society of Chemical Industry

The purpose of the study was to determine the potency and equivalence of salt substitutes (potassium chloride, magnesium chloride, monosodium glutamate, potassium lactate, calcium lactate and potassium phosphate monobasic) in cream cheese and to evaluate sensory flavour profiles. The methods used were magnitude estimation and temporal dominance of sensations (TDS). Equivalent salting of cream cheese containing 1% sodium chloride was obtained using: 1.2% potassium chloride, 2.56% monosodium glutamate, 2.5% magnesium chloride and 2.98% potassium phosphate. The TDS revealed that, other than salty taste, the most significant flavours produced were sour and bitter. The potencies of salt substitutes are much lower than that of sodium chloride.

BACKGROUND: Umami taste in foods is elicited predominantly by the presence of glutamic acid and 5’-ribonucleotides, which act synergistically. This study aimed to use natural ingredients to maximise umami taste of a meat formulation and determine effects on liking of older consumers. METHODS: Cooked meat products with added natural ingredients (yeast extract, mycoscent, shiitake extract, tomato puree, soy sauce and soy bean paste) or monosodium glutamate (MSG) were prepared and compared to a control sample analytically (umami compounds), sensorially (sensory profile) and hedonically (liking by younger and older volunteers). Taste detection thresholds of sodium chloride and MSG of volunteers were collected. RESULTS: Four of the seven cooked meat products developed had a significantly higher content of umami-contributing compounds compared to the control. All products, except those containing MSG or tomato puree, were scored (by trained sensory panel) perceptually significantly higher in umami and / or salty taste compared to the control. Consumer tests showed a correlation of liking by the older cohort with perceived saltiness (ρ=0.76). CONCLUSION: The addition of natural umami-containing ingredients during the cooking of meat can provide enhanced umami and salty taste characteristics, this can lead to increased liking by some consumers, particularly those with raised taste detection thresholds.