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Dilated cardiomyopathy (DCM) is the most common type of myocardial dysfunction, affecting mostly young adults, but its therapeutic diagnosis and biomarkers for prognosis are lacking. This study aimed to investigate the possible effect of the common food additive monosodium glutamate (MSG) and tannic acid (TA), a phenolic compound, on the key molecular actors responsible for DCM. DCM‐related publicly available microarray datasets (GSE120895, GSE17800, and GSE19303) were downloaded from the comprehensive Gene Expression Omnibus (GEO) database, and analyzed to identify differentially expressed genes (DEGs). By integrating DEGs and gene‐disease validity curation results, overlapping genes were screened and identified as hub genes. Protein‐protein interaction (PPI) network and ontology analysis were performed to make sense of the identified biological data. Finally, mRNA expression changes of identified hub genes in the heart tissues of rats treated with MSG and TA were measured by the qPCR method. Six upregulated (IGF1, TTN, ACTB, LMNA, EDN1, and NPPB) DEGs were identified between the DCM and healthy control samples as the hub genes. qPCR results revealed that the mRNA levels of these genes involved in DCM development increased significantly in rat heart tissues exposed to MSG. In contrast, this increase was remarkably alleviated by TA treatment. Our results provide new insights into critical molecular mechanisms that should be focused on in future DCM studies. Moreover, MSG may play a critical role in DCM formation, and TA may be used as a promising therapeutic agent in DCM. [ABSTRACT FROM AUTHOR]

Background: Consumption of ultra‐processed foods [UPFs] may be associated with negative health outcomes. Limited data exist regarding the potential role of UPFs in the occurrence of allergic diseases. The underlying mechanisms underpinning any such associations are also poorly elucidated. Methods: We performed a systematic review and narrative evidence synthesis of the available literature to assess associations between UPF consumption and pediatric allergy outcomes (n = 26 papers), including data on the association seen with the gut microbiome (n = 16 papers) or immune system (n = 3 papers) structure and function following PRISMA guidelines. Results: Dietary exposure to fructose, carbonated soft drinks, and sugar intake was associated with an increased risk of asthma, allergic rhinitis, and food allergies in children. Commercial baby food intake was associated with childhood food allergy. Childhood intake of fructose, fruit juices, sugar‐sweetened beverages, high carbohydrate UPFs, monosodium glutamate, UPFs, and advanced glycated end‐products (AGEs) was associated with the occurrence of allergic diseases. Exposure to UPFs and common ingredients in UPFs seem to be associated with increased occurrence of allergic diseases such as asthma, wheezing, food allergies, atopic dermatitis, and allergic rhinitis, in many, but not all studies. Conclusion: More preclinical and clinical studies are required to better define the link between UPF consumption and the risk of allergies and asthma. These observational studies ideally require supporting data with clearly defined UPF consumption, validated dietary measures, and mechanistic assessments to definitively link UPFs with the risk of allergies and asthma. [ABSTRACT FROM AUTHOR]

Monosodium glutamate (MSG) is a flavor‐enhancing compound used to elevate the flavor profiles of various foods. This flavor enhancer is the sodium salt of L‐glutamic acid and is widely used in foods, such as flavorings, seasonings, sauces, and instant soups. The potential health effects of MSG consumption, particularly the health issues that excessive consumption could lead to, have been the focus of social concerns. It is stated that excessive consumption of MSG can cause cardiovascular diseases, obesity and diabetes, kidney damage, hypertension, anxiety, and memory impairment. The maximum permissible amount of MSG in foods is set at 10 g/kg according to the Turkish Food Codex. The aim of this study is to develop an appropriate method for analyzing the MSG content within the various food samples like flavorings, seasonings, and spices sold in Turkish local markets. The validation parameters of the developed method were examined and it was found that the developed method corresponds to the recommended values. The limit of detection and the limit of quantitation values were calculated as 4.78 ng/mL and 15.93 ng/mL, respectively. Recovery % was determined to be 100.96% in intra‐day and 132.22% in inter‐day analyses for the precision of the method. The results compared to the values specified in the Turkish Food Codex Food Additives Regulation and samples that purportedly did not contain MSG on their labels were found to contain MSG. [ABSTRACT FROM AUTHOR]

Monosodium glutamate (MSG) is used as a common food additive in some foods. However, based on our search and knowledge, no comprehensive study discussed the effect of MSG on the human gut microbiome. In this study, the effects of MSG on the gut microbiome, liver, and kidney were performed. Data were collected from databases including PubMed, Scopus, Web of Science, and ScienceDirect using the search strategy and keywords. Finally, 14 eligible studies were selected for systematic review. This study provides a new perspective on the effects of MSG on the gut flora, shedding light on the potential relationship between MSG intake and human health. [ABSTRACT FROM AUTHOR]

Background: Hepatocellular carcinoma (HCC) is the most common type of primary liver cancer, occurring mostly in individuals with chronic liver disease, but biomarkers for therapeutic diagnosis and prognosis are lacking. This study aimed to investigate the possible effect of the common food additive monosodium glutamate (MSG) and tannic acid (TA), a phenolic compound, on the key molecular actors responsible for HCC development. Methods: Eight HCC‐related public microarray datasets (GSE84005, GSE14520, GSE25097, GSE57958, GSE22058, GSE84402, GSE54238, and GSE36376) were extracted from the gene expression omnibus (GEO) database and analyzed to identify differentially expressed genes (DEGs). To make sense of the identified biological data and to identify hub genes, protein–protein interaction (PPI) network and enrichment analysis were performed. The mRNA expression profiles of the identified hub genes, expression changes in different stages of HCC, and their prognostic significances in HCC were determined using GEPIA, UALCAN, and Kaplan–Meier Plotter databases, respectively. Finally, mRNA expression changes of identified hub genes in the liver tissues of rats treated with MSG and TA were measured by the quantitative real‐time PCR (qPCR) method. Results: Two up‐regulated (AURKA and CCNB2) and two down‐regulated (F9 and CYP2E1) genes were identified between the HCC tumor and adjacent non‐tumor liver tissue samples. qPCR results showed that the mRNA expression of up‐regulated DEGs involved in HCC development increased significantly in rat liver tissues exposed to MSG, while this increase was remarkably suppressed by TA treatment. It was observed that the mRNA expressions of down‐regulated DEGs involved in HCC development decreased markedly in the presence of MSG, while this decrease was alleviated with TA. Conclusion: Our results provide new insights into pivotal molecular candidates that should be focused on in future in vivo and in vitro HCC research. Moreover, MSG may play a crucial role in HCC development and progression and TA may be used as a favorable restorative agent in HCC. [ABSTRACT FROM AUTHOR]

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

Monosodium glutamate (MSG, E621) is a flavor‐enhancing food additive used widely in the food preparation industry and consumed regularly. It is considered that long‐term consumption of MSG causes metabolic syndrome and obesity. Diabetes mellitus (DM) is a chronic metabolic disease characterized by high blood sugar, polyuria, polydipsia, and polyphagia, in which insulin secreted from pancreatic β cells is inadequate for maintaining blood glucose homeostasis. Rats were application 65 mg/kg streptozotocin (STZ) solution intraperitoneally and a diabetes model was created. For this purpose, freshly prepared STZ was injected into the peritoneum. Tumor necrosis factor‐α, interleukin (IL)‐10, IL‐6, and IL‐1β levels in STZ, MSG, and STZ + MSG groups were found to be significantly increased in inflammation parameters measured on the 28th day of administration when compared to the Control Group (p < 0.001). Also, although malondialdehyde (MDA) levels increased significantly in the STZ + MSG group when compared to the control group (p < 0.001), glutathione (GSH), and superoxide dismutase (SOD) levels were significantly decreased in the STZ, MSG, and STZ + MSG groups when compared to the control group (p < 0.001). Also, although glucose levels increased significantly in STZ and STZ + MSG at the end of the 28th day (p < 0.01), insulin levels decreased in STZ, MSG, and STZ + MSG groups when compared to the control groups (p < 0.01). As a result, it was found that STZ and MSG application significantly increased cytokine production, increased MDA, which is an oxidant parameter in pancreatic tissue, and decreased antioxidants (GSH and SOD) when compared to the control groups. It was also found that MSG disrupted the normal histological structure in pancreatic cells, and the damage was much more in both exocrine and endocrine pancreatic areas in the STZ + MSG group when compared to the STZ and MSG groups. It was considered that with the increased use of MSG, the susceptibility to DM might increase along with tissue damage significantly in diabetic groups, therefore, MSG must be used in a limited and controlled manner. [ABSTRACT FROM AUTHOR]

Background: Monosodium glutamate (MSG) has been identified as a trigger of abdominal pain in irritable bowel syndrome (IBS), but the mechanism is unknown. This study examined whether MSG causes visceral hypersensitivity using a water‐avoidance stress (WAS) mouse model of visceral pain. Methods: Mice were divided into four groups receiving treatment for 6 days: WAS + MSG gavage, WAS + saline gavage, sham‐WAS + MSG gavage, and sham‐WAS + saline gavage. The acute effects of intraluminal administration of 10 μM MSG on jejunal extrinsic afferent nerve sensitivity to distension (0–60 mmHg) were examined using ex vivo extracellular recordings. MSG was also applied directly to jejunal afferents from untreated mice. Glutamate concentration was measured in serum, and in the serosal compartment of Ussing chambers following apical administration. Key Results: Acute intraluminal MSG application increased distension responses of jejunal afferent nerves from mice exposed to WAS + MSG. This effect was mediated by wide dynamic range and high‐threshold units at both physiologic and noxious pressures (10–60 mmHg, p < 0.05). No effect of MSG was observed in the other groups, or when applied directly to the jejunal afferent nerves. Serum glutamate was increased in mice exposed to WAS + MSG compared to sham‐WAS + saline, and serosal glutamate increased using WAS tissue (p = 0.0433). Conclusions and Inferences: These findings demonstrate that repeated exposure to MSG in mice leads to sensitization of jejunal afferent nerves to acute ex vivo exposure to MSG. This may contribute to visceral hypersensitivity reported in response to MSG in patients with IBS. [ABSTRACT FROM AUTHOR]

This study focuses on the effect of amino acid surfactant (sodium lauroyl glutamate [SLG]) on foam properties of a mixture of fluorocarbon (FS‐50) and hydrocarbon (APG0810) surfactants. The molecular interactions, foamability, and foam stability of the surfactant solutions are systematically studied. The results show that SLG has stronger ability to lower surface tension of water compared to APG0810, but worse that than FS‐50, and to adsorb onto gas/liquid interface in mixed solutions with FS‐50 compared to APG0810. The addition of SLG increased foamability of APG0810/FS‐50 mixed solution, and decelerated foam drainage and coarsening of individual APG0810, individual FS‐50, and mixture of APG0810/FS‐50 solutions. The mixture of SLG/FS‐50 exhibited the higher foamability and foam stability than the frequently used critical component of the new developed AFFF, the mixture of APG0810/FS‐50. This study can provide guidance for the scientific application of amino acid surfactants in the development of environmentally friendly firefighting foams. [ABSTRACT FROM AUTHOR]

Primary eosinophilic colitis (PEC) is a primary eosinophilic gastrointestinal disorder, and immunoglobulin/histamine complex (IHC) may be an effective therapeutic for PEC. IHC has a nonallergen‐specific antinociceptive effect in the treatment of histamine‐mediated pain. Key Clinical Message: An immunoglobulin/histamine complex effectively induced remission of primary eosinophilic colitis. It had both antinociceptive effects and nonallergen‐specific desensitization effects. [ABSTRACT FROM AUTHOR]

Umami taste is elicited predominantly by monosodium glutamate (MSG) and purine 5'‐ribonucleotides, in particular guanosine and inosine 5'‐monophosphates (GMP and IMP). A significant peculiarity of umami compounds is their capacity to interact synergistically. A possible explanation of such phenomenon is that both l‐glutamate and ribonucleotides may interact simultaneously with the "Venus flytrap" domain of T1R1/T1R3 umami receptor, but at different sites. Starting from this model, we reasoned that hybrid compounds, containing the two umami moieties covalently connected through flexible linkers of variable length, could be able to reach both umami receptor sites through a single molecule, thus giving an insight into the mechanism of synergism. MD simulations suggested that a chain of at least eight carbon atoms is requested to allow the interaction of both l‐glutamate and 5'‐ribonucleotide with their respective binding sites. We report here the synthesis of such hybrids starting from 2',3'‐O‐isopropylidene‐5'‐O‐t‐butyldimethylsilylguanosine. [ABSTRACT FROM AUTHOR]

Purple nonsulfur bacteria (PNSB) were investigated for their carotenoid production and anti‐vibrio activity against acute hepatopancreatic necrosis disease (AHPND)‐causing Vibrio parahaemolyticus. To test carotenoid production, selected strains were cultivated in basic isolation medium (BIM), glutamate acetate medium, G5 medium and artificial acetic acid wastewater (AAW) medium. From 144 PNSB, Rhodopseudomonas palustris KTSSG46 was selected to produce carotenoids under microaerobic light conditions in BIM. When the culture medium was optimized, strain KTSSG46 grown in BIM modified with l‐glutamate at 1 g/L more effectively inhibited AHPND‐causing V. parahaemolyticus strains than standard BIM with 1 g/L (NH4)2SO4. BIM was further modified with 1.23 g/L MgSO4·7H2O and carotenoid production increased 40.22%. Carotenoid production at day 2 by strain KTSSG46 grown in BIM modified with l‐glutamate at 1 and 1.23 g/L MgSO4·7H2O was the same as production in BIM modified with monosodium glutamate (MSG). Culture supernatants from all BIM formulations showed similar activity against the resistant AHPND strain SR2. Based on high‐performance liquid chromatography, carotenoids of strain KTSSG46 might be canthaxanthin. Grown in BIM modified with MSG, strain KTSSG46 could produce inexpensive carotenoids and release anti‐vibrio compounds that, applied as shrimp feed additive, would prevent AHPND strains. [ABSTRACT FROM AUTHOR]

This study aimed at reducing the amount of salt added to potato chips by decreasing the size of salt particles. First, a selected panel (n = 15 assessors) evaluated the saltiness of potato chips added with refined and microparticulated salt using the magnitude estimation. The amount of 1.6% of refined salt, previously determined as just‐about‐right in potato chips, was equivalent to 1.2% of microparticulated salt. Afterward, an acceptance test (n = 115 consumers) was performed with six samples of potato chips added with microparticulated salt, with successive reductions from 1.2% to 0%, combined with a seasoning made of powdered parsley and onion. Results showed that it is possible to reduce salt by up to 65% without a significant decrease (p >.05) in acceptance. In conclusion, microparticulated salt associated with the flavor‐enhancing power of traditional seasonings proved to be a valuable strategy to reduce sodium in snacks. Practical Applications: Previous studies have proposed strategies to reduce salt added topically to snacks without combining sodium chloride (NaCl) with additives such as potassium chloride (KCl) and monosodium glutamate (MSG). This study demonstrated, using a trained panel on magnitude scale, that decreasing the size of salt particles by a simple sieving process made it possible to reduce 25% of the salt added to potato chips. Further reduction was possible by combining microparticulated salt with powdered onion and parsley without a significant (p >.05) drop in consumer's acceptance (N = 115). The strategy not only makes snacks healthier but also improves flavor and keeps the product's clean label, which is a demand of the consumer. [ABSTRACT FROM AUTHOR]

Cultural differences have been reported between the taste sensitivity of persons of Asian and European ancestry, although findings have been mixed. This study sought to determine whether American and Chinese adults perform differently on a novel taste test that requires no water, can be self‐administered, and employs a representative of umami as one of its tastants. This 53‐trial test was administered to 113 Chinese and 214 Americans. The subjects orally sampled monomer cellulose pads containing one of four dried concentrations of sucrose, citric acid, NaCl, caffeine, and monosodium glutamate and indicated whether a sweet, sour, bitter, salty, brothy, or no taste sensation was perceived. Separate gender by culture analyses of covariance with age as the covariate were performed on the total score and the scores of each taste stimulus. For all taste qualities, women outperformed men and test scores declined with age. No difference between American and Chinese subjects was found for the total taste score (p =.129) or for the sucrose (p =.129) or NaCl (p =.368) scores. However, for monosodium glutamate, the scores were 28.40% higher for the Chinese than for the American subjects (p =.024), and for citric acid and caffeine, the scores were 24.12 and 21.79% higher for the American subjects (p's =.001 and.029). The basis for these differences is unclear, although both anatomical (e.g., differences in density or distribution of taste buds) and cultural factors may be involved. Future work is needed to determine the cause of these largely novel findings and whether they generalize to other Chinese and American samples. Practical applicationsIn this study, a practical self‐administered quantitative taste test that requires no water was found to be sensitive to quality‐specific differences in test scores between Chinese and American subjects, as well as to age and gender. The Chinese subjects outperformed the American subjects in correctly identifying the quality of monosodium glutamate (umami), whereas the American subjects outperformed Chinese subjects in correctly identifying the bitter and sour qualities of caffeine and citric acid, respectively. Experiential factors related to culture‐specific cuisines may explain some of these differences. This research indicates that a relatively rapid taste test, which can be sent through the mail and which requires no test administrator or source of water, can be used in cross‐cultural studies to elucidate individual differences in taste perception. [ABSTRACT FROM AUTHOR]

Summary: This research aimed to reduce the fermentation time of fermented rice flour for fermented rice noodles (Kanomjeen) to 24 h by adding the initial starter cultures, which are Levilactobacillus brevis TISTR 860 (LB) and Lactiplantibacillus plantarum TISTR 951 (LP) alone in rice slurry to achieve the quality and high gamma‐aminobutyric acid (GABA) content. The initial pH value of rice slurry was adjusted to 4.5 and enriched with 2% of monosodium glutamate (MSG) before fermentation. LP was able to produce lactic acid and reduced pH better than LB but produced GABA in less content. Expanding fermentation time induced decreasing in viscosity and whiteness of flour. Fermented rice noodles provided better tensile strength and elasticity. In conclusion, LB could produce GABA in the amount of 21.80 mg/100 g dry basis in 24 h with good quality. [ABSTRACT FROM AUTHOR]

New Findings: What is the central question of this study?Can an anaemic state modify adiposity and metabolic parameters in hypothalamic obese rats?What is the main finding and its importance?Hypothalamic obese rats do not display iron deficiency. However, the pharmacological induction of anaemia in hypothalamic obese rats resulted in reduced adiposity, characterized by a decrease in subcutaneous white and brown adipose tissue depots. These findings suggest that iron imbalance in obesity may elevate lipolysis. Iron imbalance is frequent in obesity. Herein, we evaluated the impact of anaemia induced by phenylhydrazine on adiposity and metabolic state of hypothalamic obese rats. Hypothalamic obesity was induced by high doses of monosodium glutamate (MSG; 4 g/kg) administered to neonatal male rats (n = 20). Controls (CTL; non‐obese rats) received equimolar saline (n = 20). Rats were weaned at 21 days of life. At 70 days, half of the rats received three intraperitoneal doses of phenylhydrazine (PHZ; 40 mg/kg/dose) or saline solution. Body weight and food intake were followed for 4 weeks after PHZ administration. At 92 days, rats were killed and blood was collected for microcapillary haematocrit (Hct) analysis and plasma quantification of glucose, triglycerides, total cholesterol and iron levels. The liver, the spleen, and the white (WAT) and brown (BAT) adipose tissues were excised, weighed and used for histology. MSG‐treated rats developed obesity, hypertriglyceridaemia and insulin resistance, compared to CTL rats, without changes in iron levels and Hct. PHZ administration reduced plasma iron levels and promoted similar tissue injuries in the spleen and liver from MSG and CTL rats. However, in MSG‐treated rats, PHZ decreased fasting glucose levels and Hct, as well as diminishing the subcutaneous WAT and BAT mass. Although MSG‐obesity does not affect plasma iron levels and Hct by itself, PHZ‐induced anaemia associated with obesity induces a marked drop in subcutaneous WAT and BAT mass, suggesting that iron imbalance may lead to increased lipolytic responses in obese rats, compared to lean rats. [ABSTRACT FROM AUTHOR]

Germination and ultrasonic‐assisted extraction (UAE) are economical and effective methods to enhance bioactive compounds in plant seeds. We optimized the germination parameters and UAE parameters by using response surface methodology to maximize the recovery of γ‐aminobutyric acid (GABA) in pumpkin seeds. The optimal germination conditions were as follows: soaking the seeds at 28°C for 6 h with 0.2% CaCl2, 3.8 mg/ml monosodium glutamate, and 4.0 mg/ml vitamin B6, then germination at 30°C for 61.6 h. The optimal conditions for UAE were as follows: 1:75 (w/v) material‐to‐solvent ratio, 220 W ultrasonic power, and ultrasonic treatment at 50°C for 14.4 min, which afforded an extraction yield of 2679 ± 10 mg/100 g. Moreover, the GABA‐enhanced extract showed the potential of hypolipidemic effect in type 2 diabetes rats. These results confirmed that a combination of germination and UAE increased the GABA yield from pumpkin seeds and provided a basis for GABA‐enhanced production to improve lifestyle‐associated diseases. [ABSTRACT FROM AUTHOR]

Corrosion in carbon steel units of chemical, petrochemical and oil and gas plants poses safety and economic concerns. The goal of our study is to investigate the corrosion inhibition effectiveness of an environmentally benign surfactant, namely sodium lauroyl lactylate (SLL), in comparison to sodium cocoyl glutamate (SCG) and sodium dodecyl sulfate (SDS). The corrosion of carbon steel in 1 M HCl was markedly inhibited by 0.05 and 0.1 M of the anionic surfactant SLL, as determined from weight loss over 96 h, at ambient conditions. X‐ray photoelectron spectroscopy (XPS) showed that SLL adsorbed at the carbon steel surface, forming a protective film that decreased corrosion. Scanning electron microscopy (SEM) showed that carbon steel surfaces immersed in 1 M HCl for 96 h had an etched appearance without SLL, whereas they retained their smoothness with 0.1 M SLL. Electrochemical impedance spectroscopy (EIS) measurements confirmed that SLL passivated carbon steel surfaces, markedly increasing the polarization resistance Rp from ≈95 to ≈20,694 Ω cm2 over a 12 h period. In contrast, without SLL, Rp decreased from ≈92 to ≈12 Ω cm2. These results demonstrate for the first time that the environmentally friendly surfactant SLL is an efficient corrosion inhibitor in extreme environments such as 1 M HCl solutions. Dissimilar to SLL, SCG and SDS were not effective in inhibiting corrosion. [ABSTRACT FROM AUTHOR]

NiOx thin films were prepared on an Au substrate using the electrodeposition (ED), spin-coating (SP), and ED after SP (SP/ED) techniques to realize their application as an electrochemical sensor for the selective detection of trace substances. The results indicated that the electrodeposited films had nanoparticles formed as coarse-grain morphology, and the spin-coated films had a uniform layer with ~60 nm thickness. The thin film prepared by the SP/ED technique showed the highest electrochemical activity, and it was used to record a linear sweep voltammogram to measure the target substance, monosodium glutamate (MSG), and glucose, from low concentrations (2 nM) to high concentrations (200 µM). Within the range of concentrations, high R2 values of =0.99 were observed for both target substances, confirming that the SP/ED thin films can be used as an electrochemical sensor with high reliability. [ABSTRACT FROM AUTHOR]

In pregnancy, there is a significant risk for developing embryos to be adversely affected by everyday chemicals such as food additives and environmental toxins. In recent times, several studies have documented the detrimental effect of exposure to such chemicals on the behaviour and neurodevelopment of the offspring. This study evaluated the influence of the food additive, monosodium glutamate (MSG), on behaviour and development in mice. Pregnant dams were exposed to MSG 2 or 4 g/kg or distilled water from gestation day 10–20. On delivery, postnatal day 1 (PN 1), 3 pups were sacrificed and whole brain samples assayed for KCC2 expression by western blot. The remaining pups were housed until PN 43 before commencing behavioural assessment. Their weights were measured at birth and at 3 days intervals until PN 42. The impact of prenatal exposure to MSG on baseline exploratory, anxiety and depression behaviours as well as spatial and working memory was assessed. In utero exposure to 4 g/kg MSG significantly reduced exploratory drive and increased depression‐like behaviours but did not exert any significant impact on anxiety‐like behaviours (p < 0.01). Additionally, there was a two‐fold increase in KCC2 expression in both 2 and 4 g/kg MSG‐exposed offspring. Conclusion: This study indicates that, in utero exposure to MSG increases the expression of KCC2 and causes significant effect on locomotion and depression‐like behaviours but only marginally affects memory function. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Summary: Chinese shrimp is one of the most important aquatic resource in China due to its unique flavour and high nutritional value. In this study, the taste‐active components including free amino acids (FAAs), 5'‐nucleotides, organic acids, inorganic ions, trimethylamine oxide (TMAO) and betaine were analysed. The synergistic effect between amino acids and 5'‐nucleotides was determined by partial least squares (PLS) analysis. The taste activity value (TAV) and equivalent umami concentration (EUC) were calculated to analyse the major taste‐active components and umami attributes. Then, the aroma compounds were extracted by simultaneous distillation extraction (SDE), head‐space solid‐phase microextraction (HS‐SPME) and supercritical fluid extraction (SFE) methods, respectively, and identified by gas chromatography‐mass spectrometry (GC‐MS). Arginine (Arg), glycine (Gly), guanosine 5'‐monophosphate (5'‐GMP), inosine‐5´‐monophosphate (5'‐IMP), de‐nosine‐5´‐monophosphate (5'‐AMP), succinic acid, lactic acid and inorganic ions with TAV higher than 1 contributed greatly to the taste. The umami intensity for 100 g of Chinese shrimp was equivalent to 4.58 g monosodium glutamate (MSG), indicating that Chinese shrimp had relatively high umami taste value. Ninety‐seven volatile compounds including esters, alcohols, acids, aldehydes, ketones, heterocycles, aromatics and alkanes were identified. This research might help consumers to understand the flavour compositions and promote the development of flavour products of Chinese shrimp. [ABSTRACT FROM AUTHOR]

Summary: Researches indicate that the Brazilian population is still consuming sodium in excess and national epidemiological studies, have not verified the impact of taste modifications provided by the formulations available on the market and in homemade meals. The objective is to verify whether the basic umami taste, in the form of monosodium glutamate (MSG) monohydrate, is an alternative for reducing sodium in the preparation of meals. Also, to confirm the ideal concentration of MSG equivalent to acceptance with salt, and the impact of an explanatory video about warnings of salt excess on consumer behaviour, regarding the intention to use table salt in meals. For this study, three concentrations of sodium were used in the preparations rice and ground meat: one with the intrinsic sodium of the food, one with the addition of salt, 1 g for 100 g of rice and for meat, and one with salt and MSG, for 100 g of rice, 0.54% are of salt and 0.43% are of MSG and for 100 g of meat, 0.55% are of salt and 0.44% are of MSG. All quantities were suggested by a previous study, confirmed in a sensorial pre‐test. The acceptability of preparations was assessed by the preference test. The levels of sodium and glutamic acid in the test preparations were also analysed. The results showed no significant difference between the exposed to the video. This study showed a sodium reduction of at least 30% in rice and 33% in ground meat, two kinds of meals widely consumed in Brazil, maintaining the same acceptance. These data suggest that the partial substitution of NaCl with MSG/umami can be an alternative to reduce sodium in meals. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Summary: 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 μm) 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 μg 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 μg 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. [ABSTRACT FROM AUTHOR]

Currently, three proposed receptors, including heterodimer T1R1/T1R3, metabotropic glutamate receptor 4 (mGluR4) and metabotropic glutamate receptor 1 (mGluR1), are involved in mediating umami perception. The aim of this work was to study the sensing differences among three human umami receptors (T1R1, mGluR1 and mGluR4) without interference from other cellular signal pathways. The receptors were immobilized onto the precoated glassy carbon electrodes (GCE) to mimic cascade amplification system. The response currents towards monosodium glutamate (MSG) and disodium inosinate (IMP) were determined. The kinetic analyses showed that the allosteric constants of the interaction were as follows: KT1R1‐MSG = 7.183 × 10−12 mol/L, KmGluR1‐MSG = 1.659 × 10−14 mol/L, KmGluR4‐MSG = 7.610 × 10−15 mol/L, KT1R1‐IMP = 7.810 × 10−14 mol/L respectively. The results indicated that the sensing ability to MSG was as follows: mGluR4 > mGluR1 > T1R1. mGluRs might underly specific contribution to MSG recognition at lower concentration due to their specific structures and nerve connections. Summarily, this paper provided a novel establishment of receptor‐based biosensor, which would be useful for investigating mechanisms underlying umami signal transduction in vitro. [ABSTRACT FROM AUTHOR]

Fluoroacetate (FA) is a tasteless, odorless, water‐soluble metabolic poison with severe toxicological effects. Characterized in the mid‐1900s, it has been used as a rodenticide but is comparably lethal to all mammals. Many countries have restricted its use, and modern‐day accidental human exposures are rare, but recently, concerns have been raised about its application as a chemical weapon with no known antidote. A combined treatment of methylene blue (MB), an antioxidant, and monosodium glutamate (MSG), a precursor of the citric acid cycle substrate alpha‐ketoglutarate, has been recommended as an effective countermeasure; however, no peer‐reviewed articles documenting the efficacy of this therapy have been published. Using a rodent model, we assessed the effects of MB and MSG on the neurologic, cardiac, and pulmonary systems. Transcriptomic analysis was used to elucidate inflammatory pathway activation and guide bioassays, which revealed the advantages and disadvantages of these candidate countermeasures. Results show that MB and MSG can reduce neurologic signs observed in rats exposed to sodium FA and improve some effects of intoxication. However, while this strategy resolved some signs of intoxication, ultimately it was unable to significantly reduce lethality. [ABSTRACT FROM AUTHOR]

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 [ABSTRACT FROM AUTHOR]

In this study, whey powder was used as the basic compound for fermentation culture and the production of bioactive gamma‐aminobutyric acid (GABA) compound. GABA is a nonprotein four‐carbon amino acid that inhibits stress signals by preventing brain signals, reducing stress, and being effective in treating neurological disorders and decreasing the growth of cancer cells. Due to the side effects caused by the chemical type of GABA, the biological production of GABA has attracted. Three levels of whey powder (5%, 10%, and 15%), and monosodium glutamate (MSG) (1%, 3%, and 5%) were selected at temperatures (25, 30, and 37°C) and after fermentation, the presence of GABA in the culture medium was examined by thin‐layer chromatography. The optimal amount of GABA was measured by using high‐performance liquid chromatography. The results of the central composite design of the response surface methodology at a significant level of 95% showed that the optimal treatment was 14.96% whey powder, 4.95% MSG at temperature of 37°C and fermentation for 48 hr and under these conditions, GABA production was 553.5 ppm. The results of the fermented extract tests showed that the highest antimicrobial activity was on Escherichia coli and the highest free radical scavenging was 59.67%. The IC50 level in the Caco‐2 cancer cell cytotoxicity test was 39.5 mg/ml. According to the results, the combination of whey with MSG can be used as a cheap substrate to produce a valuable bioactive GABA product, and the cellular extract of this fermentation can also be used as an antimicrobial and antioxidant compound in food and pharmaceutical formulations. [ABSTRACT FROM AUTHOR]

Recent epidemiologic studies pointed out a significant correlation between dietary monosodium glutamate (MSG) and increased body mass index. Corroborating evidences came from animal studies depicting a clear association between dietary MSG intake and increased abdominal fat, dyslipidemia, adipocyte hypertrophy, and total body weight gain. Taken together with the inferred absence of conspicuous hypothalamic neuropathies the hallmark of disease etiopathogenesis in MSG‐obese animals, these animal studies with dietary MSG strongly argue for the presence of an alternative non‐neuronal route for MSG to mediate its adipose tissue‐specific phenotype and body weight gain. On the basis of this hypothesis, we investigated the direct effect of physiologically relevant low (100 µM), moderate (250 µM), and high dosages (2.5 and 25 mM) of MSG on distinct phases of adipocyte differentiation. MSG‐dependent changes in cell proliferation and lipid accumulation were analyzed by cell proliferation assays, flow cytometry, and biochemical methods, respectively. Physiologically relevant high dosages MSG demonstrated a significant potential in reducing MCE and thereof adipogenic capacity of preadipocytes in a dose‐dependent manner by restricting the availability of critical mitogenic proteins, CCAAT/enhancer‐binding protein β (CEBPβ), and the mitotic cyclin B. Our findings warrant further investigations to unravel the effect of long‐term dietary MSG intake on capacity of preadipocytes in different fat depots to undergo mitotic clonal expansion and hyperplasia in rodent models and human subjects, respectively. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

This study was conducted to determine the effects of oral administration with glutamate on metabolism of suckling piglets based on 1H‐Nuclear magnetic resonance (1H 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 1H 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. [ABSTRACT FROM AUTHOR]

In this paper, we analyzed the umami amino acids composition and content in minced meat (MM), fish head meat (HM), and fish roe (R). According to different ratios of material to liquid, we extracted water‐soluble taste substances from the three materials and then compared composition and content of the umami amino acids and taste nucleotides in the different water‐soluble taste substances. Finally, we analyzed Taste Activity Value (TAV) and the Equivalent Umami Concentration (EUC) between umami amino acids and taste nucleotides. The results showed that umami amino acids total content in MM, HM, and R samples were, respectively, 50.63 mg/100 g, 41.95 mg/100 g, and 67.06 mg/100 g. When the water‐soluble taste substances extracted from the above samples were in the "D" state (MM), the "C" state (HM), and the "C" state (R), respectively, the umami amino acid content could be comparable to the original sample. And the highest EUCs were respectively 1.37 g MSG/100 g, 0.87 g MSG/100 g, and 0.49 g MSG/100 g (MSG: Sodium Glutamate). To some extent, the results of this study indicated that the water‐soluble taste substances could be equivalent to the original sample and could be further applied as a taste regulator in some respects. [ABSTRACT FROM AUTHOR]

In 2002, Colantuoni et al described the possibility of dependency in rats after intermittent, excessive consumption of a 25% glucose solution over a one‐week period. We hypothesized that the intermittent consumption of any tasty solution can lead to endogenous opioid dependency. Another aim was to determine whether dependency is connected to the taste of the consumed substance or with its physiological significance. Rats were maintained on chow and cyclic glucose, NaCl, or monosodium glutamate (MSG) solution for 8 days. On day 9, after a 12‐hr deprivation period and administration of intraperitoneally (IP) naloxone, the general withdrawal index was calculated as the sum of teeth chattering, head shaking, forepaw tremors, and wet dog shakes. Motor activity was also documented. After the intermittent consumption of any tasty solution, rats were found to demonstrate signs of endogenous opioid dependence. The development of dependence was not related to taste preferences or the amount of solution consumed. Intermittent use of essential substance with a pleasant taste, as glucose and sodium chloride, leads to the rapid development of endogenous opioid dependence. Withdrawal syndrome following the consumption of MSG solution is associated with the presence of sodium ions in the MSG molecule. [ABSTRACT FROM AUTHOR]

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. Preclinical studies have associated MSG administration with cardiotoxicity, hepatotoxicity, neurotoxicity, low‐grade inflammation, metabolic disarray, and premalignant alterations, along with behavioral changes. 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 intake of MSG risk exposure. Clinical trials have focused mainly on MSG effects 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 or links of its use to increased pain sensitivity and atopic dermatitis were found to have little supporting evidence. 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. We conclude that further clinical and epidemiological studies are needed, with an appropriate design, accounting for both added and naturally occurring dietary MSG. [ABSTRACT FROM AUTHOR]

Obesity predisposes to glucose intolerance and type 2 diabetes (T2D). This disease is often characterized by insulin resistance, changes in insulin clearance, and β‐cell dysfunction. However, studies indicate that, for T2D development, disruptions in glucagon physiology also occur. Herein, we investigated the involvement of glucagon in impaired glycemia control in monosodium glutamate (MSG)‐obese mice. Male Swiss mice were subcutaneously injected daily, during the first 5 days after birth, with MSG (4 mg/g body weight [BW]) or saline (1.25 mg/g BW). At 90 days of age, MSG‐obese mice were hyperglycemic, hyperinsulinemic, and hyperglucagonemic and had lost the capacity to increase their insulin/glucagon ratio when transitioning from the fasting to fed state, exacerbating hepatic glucose output. Furthermore, hepatic protein expressions of phosphorylated (p)‐protein kinase A (PKA) and cAMP response element‐binding protein (pCREB), and of phosphoenolpyruvate carboxykinase (PEPCK) enzyme were higher in fed MSG, before and after glucagon stimulation. Increased pPKA and phosphorylated hormone‐sensitive lipase content were also observed in white fat of MSG. MSG islets hypersecreted glucagon in response to 11.1 and 0.5 mmol/L glucose, a phenomenon that persisted in the presence of insulin. Additionally, MSG α cells were hypertrophic displaying increased α‐cell mass and immunoreactivity to phosphorylated mammalian target of rapamycin (pmTOR) protein. Therefore, severe glucose intolerance in MSG‐obese mice was associated with increased hepatic glucose output, in association with hyperglucagonemia, caused by the refractory actions of glucose and insulin in α cells and via an effect that may be due to enhanced mTOR activation. Neonatal treatment with monosodium glutamate (MSG) induces obesity and impaired body glucose control at adulthood in mice. We demonstrated that pancreatic α cells of MSG mice did not suppress glucagon release in response to increased glucose and insulin levels, leading to hyperglucagonemia and the loss of capacity to enhance insulin/glucagon ratio in the fed state. Hyperglucagonemia in turn exacerbates hepatic glucose production, impairing glucose clearance, and homeostasis in MSG mice. Since increased phosphorylated mammalian target of rapamycin (pmTOR) immunoreactivity was detected in MSG α cells, this protein may account for the α‐cell dysfunction, hypertrophy and enlarged mass. Therefore, these data indicate that both β and α cells must be considered for understanding the pathophysiological mechanisms that lead to glucose control disruption in obesity. [ABSTRACT FROM AUTHOR]

BACKGROUND: Non‐volatile and volatile flavor compounds of six Pleurotus mushrooms including Pleurotus citrinopileatus, P. cornucopiae, P. djamor, P. floridanus, P. ostreatus and P. sapidus were studied. RESULTS: The content of total free amino acids ranged from 21.80 to 40.60 g kg−1 and the content of monosodium glutamate (MSG)‐like amino acids ranged from 3.10 to 8.64 g kg−1. The content of total 5′‐nucleotides ranged from 4.16 to 8.80 g kg−1 while the content of flavor 5′‐nucleotides ranged from 2.00 to 4.51 g kg−1. Sixty‐three volatile compounds were identified in six Pleurotus mushrooms, including 17 aldehydes, 10 ketones, 14 alcohols, 2 ethers, 5 acids, 5 hydrocarbons, 10 heterocyclic and aromatic compounds. 1‐Octen‐3‐one and 1‐octen‐3‐ol were the key odor compounds in P. citrinopileatus, P. djamor, P. ostreatus, P. floridanus and P. sapidus, while 1‐octen‐3‐one, 1‐octen‐3‐ol and 2‐octenal were the key odor compounds in P. cornucopiae. CONCLUSION: Pleurotus citrinopileatus had highest content of total free amino acids (40.60 g kg−1), total 5′‐nucleotides (8.80 g kg−1) and flavor 5′‐nucleotides (4.51 g kg−1) than other Pleurotus mushrooms. Moreover, eight‐carbon compounds were the most abundant compounds in six Pleurotus mushrooms. Our study should be helpful in promoting the cultivation and consumption of these Pleurotus mushrooms. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

This study was conducted to measure the effects of orally administered glutamate (Glu) on suckling piglet (SP) intestinal morphology and volatile fatty acids (VFA). Forty‐eight newborn piglets with similar initial weights (1.55 ± 0.20 kg) were selected from six sows (eight piglets/sow) and randomly assigned into four groups. There was daily administration of the following: 0.18 g/kg body weight (BW) of sodium chloride (CN group); 0.06 g/kg BW monosodium glutamate (LMG group); 0.50 g/kg BW monosodium glutamate (MMG group); and 1.00 g/kg BW monosodium glutamate (HMG group). Four piglets (one/group) were randomly selected from each sow for tissue sampling at days 7 and 21. MMG group jejunal villus height and crypt depth significantly increased (p < 0.05) compared to the CN group as of days 7 and 21. HMG group jejunal villus height and crypt depth reduced (p < 0.05) compared to the MMG group. LMG group jejunum goblet cell count was greater (p < 0.05) than that of the MMG or HMG groups. MMG and HMG group ileal villus height was greater (p < 0.05) than either CN or LMG groups as of day 7. HMG ileal crypt depth decreased (p < 0.05) compared to LMG and MMG groups. The MMG group had greater (p < 0.05) acetic acid, isobutyric acid, butyric acid and pentanoic acid contents in their caecum than the other groups as of day 21. It also had greater acetic acid, propanoic acid, isobutyric acid, butyric acid and isopentanoic acid contents in the colon than the other groups on day 21. No significant VFA content differences in the caecum or the colon were observed among groups on day 7. These results indicated that oral administration with monosodium glutamate (MSG) at 0.50 g/kg BW/day improved SP intestinal morphology and increased caecal and colonal VFA contents. [ABSTRACT FROM AUTHOR]

Mother liquor (ML) is monosodium glutamate by‐product and contains much crude protein (CP). The objective of this study was to investigate the effect of supplementation of two types of MLs having different chemical compositions on in vitro ruminal fermentation characteristics. ML1 had 74% organic matter (OM) and 70% CP and ML2 had 85% OM and 83% CP on a dry matter (DM) basis. The experiments were conducted using 0.5 gDM rolled barley or ryegrass straw as substrates. Urea and freeze‐dried MLs were added at three levels of nitrogen to be isonitrogenous. The ML1 treatment increased gas production compared with the ML2 treatment in barley substrate condition (p < 0.05). The supplementary ML2 increased gas production compared with the supplementary urea, and the digestibilities of DM and neutral detergent fiber expressed exclusive of residual ash (NDFom) were higher for the supplementary ML2 than for the supplementary ML1 in straw substrate condition (p < 0.05). In both the conditions, ammonia nitrogen concentrations of the ML1 and ML2 treatments were lower than that of the urea treatment (p < 0.05). The results indicated that the supplementary ML1 and ML2 activated in vitro ruminal fermentation particularly in concentrate and roughage substrate conditions respectively. [ABSTRACT FROM AUTHOR]

Capacitive deionization (CDI) is a promising desalination technology and its development is highly dependent on the electrode materials. Here, a three‐dimensional N‐doped porous carbon (3D‐NPC) was fabricated for use as a CDI electrode material through the one‐step carbonization process with C5H8NO4Na as the carbon and nitrogen source and NaCl as a template. Benefiting from high‐level N doping (4.93 at %) and a high surface area of 1481 m2 g−1 with an interconnected hierarchical porous structure propitious to the ion and electron transportation, the 3D‐NPC exhibited an excellent desalination capacity in CDI. It was also very impressive that 3D‐NPC was used as an electrode material for a Zn‐air battery, displaying outstanding catalytic performance with an open‐circuit voltage of 1.34 V. Furthermore, the Zn−air battery can drive the operation of a CDI device, showing a high salt adsorption capacity of 19.4 mg g−1 and good applicable stability. The findings in this work will pave a way to develop energy‐integrated capacitive deionization technology. Double or nothing: Three‐dimensional N‐doped porous carbon (3D‐NPC) is successfully constructed by using a one‐step carbonization process. Owing to the high specific surface area, multistage pores, and high N‐doping level, it shows excellent performance in capacitive deionization (CDI) and in Zn−air batteries. The 3D‐NPC assembled Zn‐air batteries can be further used to drive a 3D‐NPCassembled CDI device, exhibiting a high salt adsorption capacity of 19.4 mg g−1 and good applicable stability. [ABSTRACT FROM AUTHOR]

Three months later, following contact with the manufacturers, we received the different ingredients, albeit only from the after-sun, which were tested as above, and revealed positive reactions (D3, D4) to sodium stearoyl glutamate (1% aq.) (++), and also to the related AAAA capryloyl glycine (1% aq.) (+), the latter also being present in the after-sun (Figure 1). Allergic contact dermatitis, CAS no. 38517-23-6, case report, cosmetics, sodium stearoyl glutamate, amino acid alkyl amides, capryloyl glycine Keywords: allergic contact dermatitis; amino acid alkyl amides; capryloyl glycine; CAS no. 38517-23-6; case report; cosmetics; sodium stearoyl glutamate EN allergic contact dermatitis amino acid alkyl amides capryloyl glycine CAS no. 38517-23-6 case report cosmetics sodium stearoyl glutamate 453 454 2 10/06/22 20221101 NES 221101 Recently, several cases of allergic contact dermatitis (ACD) have been reported due to amino acid alkyl amides (AAAAs) in cosmetics.1,2 We here report a first case of ACD from sodium stearoyl glutamate (CAS no. 38517-23-6), an AAAA derived from glutamic acid/glutamate, used for its conditioning, cleansing and emulsifying properties. [Extracted from the article]

Abstract: Monosodium glutamate (MSG) is a flavor enhancer commonly used in processed food products. However, its usage is controversial in the United States. This work aimed to understand the U.S. consumers’ perception about MSG and the factors influencing their attitudes. A survey questionnaire was developed based on a focus group study and then distributed in three geographical areas in the United States. Our results showed that U.S. consumers in general had a somewhat negative attitude toward MSG. Consumer's concern level about MSG was correlated with their risk and benefit perception about this ingredient. Information and natural food preference had a significant (p ≤ .05) positive contributions to risk perception. Consumers who had less negative feelings about chemicals tended to perceive more benefits from MSG. It was noticed that many respondents were confused about the differences between MSG and sodium chloride. Extracts from natural sources could be promising choices of MSG substitutes. Practical applications: The survey created in this study threw light on understanding the U.S. consumers’ perception about monosodium glutamate (MSG). Findings from this work could be applied by food industry to better educate and communicate with consumers in terms of the issues related with MSG. In addition, with the knowledge of the factors driving consumer's perception, the food industry could use MSG substitutes and alternatives that meet the demands and satisfaction of today's consumer. [ABSTRACT FROM AUTHOR]

Abstract: In this study, surface active compound (SAC)‐producing bacterial isolates were evaluated for SAC production using corn husk powder (CHP) as a sole carbon source. From the 51 isolates screened, Labrenzia aggregate KP‐5 produced the highest SAC activity. The highest SAC production (3.51 g L−1) was obtained when the strain was cultivated in a minimal salt medium containing 40 g L−1 CHP and 1 g L−1 commercial monosodium glutamate at 30 °C and 150 rpm after 51 h of cultivation. The produced SAC had the ability to decrease the surface tension of water from 72.0 to 25.5 mN m−1, with the critical micelle concentration of 9 mg L−1 (11.07 mM) and exhibited the highest emulsification activity (EA) of 81% against motor oil. The SAC showed stability at 4–121 °C and pH 4–10 against the surface and EA of vegetable oils and hydrocarbons, and showed tolerance at high salt concentrations (1–10% NaCl). The chemical structure of the SAC was confirmed as a rhamnolipid using Fourier transform infrared spectroscopy, nuclear magnetic resonance spectroscopy, and mass spectrometric analysis. The SAC did not exhibit inhibitory effects on various vegetables tested; however, strong inhibitory activity against Gram‐positive and Gram‐negative bacteria was observed. The application of SAC for microbial enhanced oil recovery by sand saturated with used lubricating oil resulted in above 89% of oil removal. The properties of the SAC we obtained from CHP have potential applications especially for microbial enhanced oil recovery and/or reducing the intensity of environmental contamination. In addition, the obtained SAC is a suitable alternative to antimicrobial agents. [ABSTRACT FROM AUTHOR]

Abstract: The aim of the present study was to examine the effect of monosodium glutamate (MSG) on the functions of ovary and uterus in rat. Virgin female rats of Charles Foster strain (120 gms approximately) were administrated MSG by oral gavage at a dose level of 0.8, 1.6, 2.4 gm/kgBW/day, respectively for 30 and 40 days duration. We observed a significant decrease in the duration of proestrus, estrus and metestrus phases, and increase in the duration of diestrus phase and diestrus index compared to control. We found significant increase in the levels of serum LH, FSH and estradiol in test groups of rat. We also observed significant increase in the number of primary and primordial follicles, increase in the size of graafian follicle, and decrease in the size of corpus luteum. Further, we have seen significant increase in the activities SOD, CAT and GST, decrease in the activities GR and GPx, and decrease MDA level in MSG exposed groups. These results suggest that MSG impairs the functions of the ovary probably by augmenting the release of FSH, LH and estradiol; promoting the follicular maturation and improving the biochemical mechanism for antioxidant defense. We also observed significant potentiation of the force of contraction of uterus in estrus, metestrus and diestrus phases. This result suggests that MSG potentiates the contraction of uterus probably by stimulating the estradiol sensitivity to oxytocin. From the results it is concluded that MSG suppresses the female reproductive function in rat probably by impairing the functions of ovary and uterus. [ABSTRACT FROM AUTHOR]

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 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. [ABSTRACT FROM AUTHOR]

Regulation of lipid accumulation in Schizochytrium sp. ATCC 20888 in response to different nitrogen sources was investigated in this study. Nitrogen sources had important effects on the cell growth, lipid accumulation, and docosahexaenoic acid (DHA) percentage in total fatty acids (TFAs). Compared with sole organic nitrogen source, the combination of yeast extract and monosodium glutamate (MSG) greatly enhanced the biomass, total lipids, and DHA percentage in TFAs, but inorganic nitrogen source addition decreased the biomass and total lipids. The results showed that lipids began to accumulate rapidly with the depletion of dissolved ammonia in broth, and the time required for nitrogen exhaustion was extended with increasing nitrogen source concentration. Furthermore, the analysis of isocitrate dehydrogenase (ICDH) and malic enzyme (ME) activities during fermentation process provided insight for the revelation of regulation mechanism of lipid accumulation in Schizochytrium sp. ATCC 20888 in response to nitrogen exhaustion in broth. Practical applications: DHA, an essential nutrient for human health, is widely used in infant formula and functional foods. DHA production by Schizochytrium sp. has recently received extensive attention as the commercial source of DHA to substitute marine fish oil. Nitrogen sources in the cultivation of Schizochytrium sp. have important effects on the cell growth, lipid accumulation, and DHA percentage in TFAs. This study provides valuable guidance for nitrogen source selection for efficient DHA-rich lipids production by Schizochytrium sp. The combination of yeast extract and MSG enhances the biomass, lipid yield, and DHA percentage in TFAs, but inorganic nitrogen source addition decreases the biomass and lipid yield. The results in this study have important significance in understanding lipid accumulation regulation in Schizochytrium sp. in response to nitrogen sources and providing guidance for DHA-rich lipid production enhancement. [ABSTRACT FROM AUTHOR]

Deposition of needle-shaped monosodium urate monohydrate (MSU) crystals in synovial fluid provokes the acute inflammatory response of gout. The mechanism of MSU crystallization was investigated in batch operation under the same pH and Na+ concentration of synovial fluid. It was found that stirring enhanced the aggregation of needle-shaped MSU, and the deposition of MSU was faster and larger in amount. MSU crystals in supersaturated urate solution were detected by dynamic light scattering and UV absorption, suggesting that the urate concentration affected not the crystal growth but nucleation. Since the increase of the number of MSU crystals is assumed to cause a high risk of gout, this result supports the importance of the control of serum urate level as a treatment of gout. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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 < 0.05) while the 20% treatment had the lowest. Milk fat percentage was the highest ( P < 0.05) in the 0% treatment. MSGB replacement at 40% and 60% were shown to be the lowest ( P < 0.05) feed cost for milk production, and profitability of milk production was the highest ( P < 0.05) for the 60% treatment. Based on this experiment, it could be concluded that MSGB replacement for soybean meal at 20-60% in the feed for dairy cows presented no negative effects on their performances. In addition, it could decrease feed cost 2.9-17.3% and increase milk production profit up to 33.3% in the 60% treatment. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]