Flavor Modification by Sodium Chloride and Monosodium Glutamate

Administration of biomacromolecular drugs in effective quantities from conventional vaginal rings is hampered by poor drug permeability in the polymers from which rings are commonly constructed. Here, we report the formulation development and testing of rod insert rings for sustained release of the candidate antiretroviral peptides T-1249 and JNJ54310516-AFP (JNJ peptide), both of which have potential as HIV microbicides. Rod inserts were prepared comprising antiviral peptides T-1249 or JNJ peptide in combination with a hydrophilic excipient (sodium chloride, sodium glutamate, lactose or zinc acetate) dispersed at different loadings within a medical grade silicone elastomer. The inserts were tested for weight change and swelling when immersed in simulated vaginal fluid (SVF). Dye migration into the inserts was also assessed visually over 28 days. In vitro release of T-1249 and JNJ peptide from rings containing various insert types was tested. Weight change and degree of swelling of rods immersed in SVF was dependent on the type and concentration of excipient present. The rods displayed the following rank order in terms of weight change: sodium glutamate > zinc acetate ≈ sodium chloride > lactose. The weight change and degree of swelling of the inserts did not correlate with the level of dye uptake observed. In vitro release of T-1249 was improved through addition of lactose, sodium chloride and sodium glutamate, while release of JNJ peptide was improved through addition of sodium chloride or sodium glutamate. Sustained release of hydrophobic peptides can be achieved using a rod insert ring design formulated to include a hydrophilic excipient. Release rates were dependent upon the type of excipient used. The degree of release improvement with different inserts partially reflects their ability to imbibe surrounding fluid and swell in aqueous environments.

This study investigated whether ability to taste monosodium glutamate (MSG) is associated with liking and intensity of sodium-reduced vegetable broths with added MSG. Six vegetable broths, with varying concentrations of added NaCl and MSG, were evaluated for overall intensity, and liking, by n = 115 female participants, mean age 24.1± 5.4. Broths evaluated included: control broth (0 gNaCl, 0 gMSG), high NaCl broth (0.8 g/100 mL),mediumNaCl(0.4 g/100 mL),lowNaCl(0.2 g/100 ml),mediumNaCl(0.4 g/100 ml)+29mMMSGand, low NaCl (0.2 g/100 mL)+29mMMSG.Participant's umami discrimination status was determined using forced-choice triangle tests (29mM MSG vs 29mM NaCl), and suprathreshold salt taste intensity (NaCl) was measured. A 7% Na reduction was possible by partially replacing NaCl with MSG without influencing intensity or liking in the low NaCl broth, in comparison to the highest liked NaCl only broth (medium NaCl). There was no significant difference in liking of broths between MSG discriminators (n = 37) and nondiscriminators (n = 78) (P > 0.2). MSG discriminators rated all broths as significantly more intense overall (except for control broth, P > 0.2) than nondiscriminators (P < 0.05). A significant relationship was found between MSG discrimination status, and salt taste intensity tertiles (χ2 (2, N = 115) = 8.45; P < 0.02) indicating that the Na ion dominates taste profile. The ability to discriminate MSG from NaCl does not influence liking of salt-reduced broths with added MSG. MSG discrimination status was associated with NaCl taste intensity, indicating that the sodium ion is dominant in influencing intensity (common to both MSG and NaCl). PRACTICAL APPLICATION: The addition of MSG to vegetable broths is an effective way to reduce total sodium in the broths without reducing liking of the broths, this is irrespective of an individual's ability to taste MSG or salt. Salt taste and umami taste (MSG) appear to be associated, indicating the sodium is important in influencing taste intensity for both salty and umami taste.

Response surface methodology (RSM) was applied to determine the effects of monosodium glutamate (MSG) and sodium chloride (NaCl) concentrations on the hedonic score of nonspiced and spiced chicken broth. Sensory analysis indicated that both MSG and NaCl concentrations affected (P < 0.005) the hedonic score of the chicken broth. Estimated by the second order polynomial equation, the maximum hedonic score of nonspiced broth was 7.28 on a 9-point hedonic scale with the combination of 0.33% MSG and 0.83% NaCl. In the presence of spice, the maximum hedonic score increased to 7.81 with the estimated levels of 0.38% MSG and 0.87% NaCl. the increase in the hedonic score of spiced chicken broth might indicate the contribution of spice to the palatability. the increase in levels of MSG and NaCl for the maximum hedonic score of spiced chicken broth was probably due to a masking effect of spices on the taste response of MSG and NaCl.

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.

Responses of neurons in the primate taste cortex to the glutamate ion and to inosine 5′-monophosphate

P.6.065 Anti-stigma projects against the discrimination of psychiatric patients. A literature search and a world-wide survey

For detection of single taste intensities and binary interactions using an electronic tongue (E-tongue) and the human tongue (H-tongue), the 4 basic flavor substances of sucrose, caffeine, citric acid, and sodium chloride were used. A linear fit was performed using response values of the E-tongue and concentrations of the basic tastes. The taste intensity of the E-tongue was positively correlated with sour and salty substances, but negatively correlated with sweet and bitter substances. All taste intensities were positively correlated with the 4 flavor substances using the H-tongue. A mathematical model of the 4 taste substances on both the E-tongue and H-tongue exhibited a semi-logarithmic form. There were synergistic, dampening, or offset effects on the taste intensity of each flavor substance in binary systems. H-tongue and E-tongue results were consistent for sweet/bitter and salt/sour interactions. H-tongue and E-tongue results were contradictory for salt/sweet and sweet/sour interactions.

Circadian Variations in Plasma and Erythrocyte Glutamate Concentrations in Adult Men Consuming a Diet with and without Added Monosodium Glutamate

Gamma-aminobutyric acid (GABA) has several health-promoting qualities, leading to a growing demand for natural GABA production via microbial fermentation. The GABA-producing abilities of the new Tetragenococcus halophilus (THSK) isolated from a commercial soy sauce moromi were proven in this investigation. Under aerobic conditions, the isolate produced 293.43 mg/L of GABA after 5 days of cultivation, compared to 217.13 mg/L under anaerobic conditions. Critical parameters such as pH, monosodium glutamate (MSG), and sodium chloride (NaCl) concentrations were examined to improve GABA yield. MSG had the most significant impact on GABA and GABA synthesis was not suppressed even at high NaCl concentrations. Data showed that a pH of 8, MSG content of 5 g/L, and 20% NaCl were the best culture conditions. The ultimate yield was improved to 653.101 mg/L, a 2.22-fold increase (293.43 mg/L). This design shows that the bacteria THSK has industrial GABA production capability and can be incorporated into functional food.

ObjectiveThe aim of the study was to evaluate the effect of hyperbaric oxygen therapy (HBOT) on taste perception and food preferences in patients with diabetic foot ulcers.MethodsThe study involved 75 healthy people (Group C) and 23 patients with diabetic foot ulcers before HBOT (Group Db) and after 25–30 HBOT treatments (Group Da) (2.5 ATA, 87 min). The sip and spit method was used to examine the taste perception for 5 basic flavours. Food preferences were studied using photographs of dishes.ResultsThe recognition thresholds in Group C were lower than in Group Db for 5 basic flavours. The taste intensity in Group C was higher than in Group Db for: 0.1% and 1.0% monosodium glutamate, 0.02% citric acid, and 0.002% quinine hydrochloride. The hedonic response in Group C was more negative than in Group Db for: 0.18% sodium chloride, 0.3% monosodium glutamate and 0.1% citric acid. The pleasure derived from eating in Group C was lower than in Group Db for sour and salty products. The recognition thresholds in Group Db were higher than in Group Da for umami and sour. The taste intensity in Group Db was lower than in Group Da for: 0.1%, 0.3% and 1.0% monosodium glutamate. The pleasure derived from eating in Group Db was higher than in Group Da for chocolate and crisps.ConclusionsIn people with diabetic foot ulcers, an impaired all 5 basic tastes occurred with different food preferences compared to healthy people. HBOT causes beneficial changes resulting in increased sensitivity to umami and sour taste as well as a decrease in the pleasure derived from eating chocolate and crisps.

Dose-related stimulation of feeding by systemic injections of monosodium glutamate

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. 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. 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). 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.

Differential effects of repetitive oral administration of monosodium glutamate on interstitial glutamate concentration and muscle pain sensitivity

The sense of taste has a key role in nutrient sensing and food intake in poultry. A standardized and simple method for the determination of tastant-detection thresholds is required for chemosensory research in poultry as well poultry feed formulation. The goal of the study was to evaluate the effect of aging on the behavioural taste sensitivities of broiler chickens in order to improve the efficiency of feeding through correct feed selection and ration preparation. It especially aimed to establish the threshold concentrations of five different taste components (sweet, sour, bitter, salt, and umami). Total of 15 feeding trials for broiler chicks of various ages were performed. For each taste quality, the powdered flavor active ingredients for sweet, sour, bitter, salty, and umami were selected. The actual drinking volume of water and taste solution was identified. Because the p values were less than 0.05, the concentrations of sucrose (100 mM), citric acid (50 mM), sodium chloride (20 mM), caffeine (10 mM), and mono-sodium glutamate (MSG) (100 mM) were significant. Taken together, it may be concluded that the taste active chemical sensitivity was very "concentration-dependent" manner for the aforementioned concentrations and that younger chickens have a greater sense of taste than older birds. Bangladesh Journal of Animal Science 52 (1): 22-28, March 2023

The consumption rate of Monosodium Glutamate (MSG) in Indonesia has increased every year. Uncontrolled use of MSG in Indonesia for a long period of time can cause toxic effects on the body. The free glutamate content produced by MSG can affect the work of the immune system, especially in the innate immune system and cause oxidative stress. To determine the effect of exposure to Monosodium Glutamate (MSG) on the viability of monocyte cells. This study is a laboratory experimental in vitro with a post test only control group design. A total of 10cc of peripheral venous blood was isolated using the ficoll gradient centrifugation method. The results of monocyte cell isolates were exposed to Monosodium Glutamate (MSG) according to groups. Group I: negative control, group II: monocyte cells + MSG 3%, group III: monocyte cells + MSG 6%, group IV: monocyte cells + MSG 9%. Subsequently incubated for 24 hours at 37 °C in 5% CO2. Then the viability test was carried out using trypan blue staining. Monocyte cell viability calculations were carried out under an inverted microscope with a magnification of 400x per 100 cells. The data obtained were analyzed statistically using the one-way Anova test followed by the LSD test. The average viability in each group was obtained as follows, monocyte cell viability in the control group was 63%, group II was 47%, group III was 45% and group IV was 35%. There is an effect of exposure to Monosodium Glutamate (MSG) on the viability of monocyte cells with the most significant effect being the 9% MSG concentration with an average viability of 35%.The consumption rate of Monosodium Glutamate (MSG) in Indonesia has increased every year. Uncontrolled use of MSG in Indonesia for a long period of time can cause toxic effects on the body. The free glutamate content produced by MSG can affect the work of the immune system, especially in the innate immune system and cause oxidative stress. To determine the effect of exposure to Monosodium Glutamate (MSG) on the viability of monocyte cells. This study is a laboratory experimental in vitro with a post test only control group design. A total of 10cc of peripheral venous blood was isolated using the ficoll gradient centrifugation method. The results of monocyte cell isolates were exposed to Monosodium Glutamate (MSG) according to groups. Group I: negative control, group II: monocyte cells + MSG 3%, group III: monocyte cells + MSG 6%, group IV: monocyte cells + MSG 9%. Subsequently incubated for 24 hours at 37 °C in 5% CO2. Then the viability test was carried out using trypan blue staining. Monocyte cell viability calculations were carried out under an inverted microscope with a magnification of 400x per 100 cells. The data obtained were analyzed statistically using the one-way Anova test followed by the LSD test. The average viability in each group was obtained as follows, monocyte cell viability in the control group was 63%, group II was 47%, group III was 45% and group IV was 35%. There is an effect of exposure to Monosodium Glutamate (MSG) on the viability of monocyte cells with the most significant effect being the 9% MSG concentration with an average viability of 35%.