Amount Of Monosodium Glutamate Research Articles

Awareness among Saudi Arabian parents of the relationship between Monosodium Glutamate intake and increasing Body Weight

Monosodium glutamate (MSG) is an amino acid which is widely used and approved as a flavor enhancer for a broad range of food. Glutamate receptor can be stimulated excessively to cause diabetes and cancer. MSG is associated with metabolic syndrome in humans. The main purpose of this study is to find a possible correlation between monosodium glutamate and signs of overweight among young children in Saudi Arabia. An electronic cross-sectional study was conducted in 2016 in Jeddah, Saudi Arabia. Participants consisted of 572 Saudi parents of children aged between 6-18 years. Data analysis was done using t-test and chi-square test. Overweight children population was found to be relatively small in Saudi Arabia compared to other gulf countries such as United Arab Emirates (UAE) (40%). There is a statistically significant relationship between average weight and a preference for fast food at home. It is strongly recommended to reduce the amount of MSG taken in fast foods and snacks and some types of sweets for the prevention from associated chronic diseases such as cancer, diabetes, obesity, and others. Moreover, increasing public awareness about obesity and its main causes by putting posters in public places. Announcing detailed information on the causes of obesity in local magazines. Doing the study in other age/gender categories like women and elderly.

Direct assay of monosodium glutamatein multi-sourced bouillon cubes by first derivative potentiometric titration

In this study, a simple, cheap and accurate analytical method was developed for the direct assay of monosodium glutamate (MSG). First derivative potentiometric assay was adopted in the determination of MSG content in ten brands of Bouillon cubes (coded P 1 , P 2 , P 3 , P 4 , P 5 , P 6 , P 7 , P 8 , P 9 and P 10 ) sourced from different local markets.Formic acid extract of MSG was used for the determination. The result obtained for MSG standard using this method gave 99.40% which agrees with 99.94% also obtained for the non-extracted method. Results for all the coded samples show that sample P8 (75.14%) gave the highest value of MSG content while sample P6 (55.96%) gave the lowest value. Though, the World Health Organization (WHO) requirement for MSG consumption per day is 0.12g, the values obtained in this study cannot be related to daily consumption because the amounts of bouillon cubes and consequently the amount of MSG used by consumers differ from one individual to another. However, the result obtained for the estimation of MSG in bouillons cubes can be adoptedby regulatory agencies such as National Agency for Food, Drugs and Administration Control (NAFDAC) and International Standard Organization (ISO). Keywords: Derivative, Extract, Potentiometric, Bouillon, Consumers

Reduction of sodium content in spicy soups using monosodium glutamate

BackgroundExcessive dietary sodium intake causes several diseases, such as hypertension, cardiovascular and renal disease, etc. Hence, reducing sodium intake has been highly recommended. In this study the effect of monosodium glutamate (MSG), as an umami substance, on saltiness and sodium reduction was investigated.Methods and ResultsThe trained panellists were presented with basic spicy soups (curry chicken and chili chicken) containing different amounts of sodium chloride (NaCl) (0–1.2%) and MSG (0–1.2%). They tasted the optimum concentrations of NaCl and MSG for the two spicy soups and the overall acceptability were 0.8% and 0.7%, respectively. There was no significant effect of spiciness level on the saltiness and umami taste of both soups. The optimum levels of combined NaCl and MSG for overall acceptance in the chili and curry soups were 0.3% and 0.7%, respectively. The results showed that with the addition of MSG, it is possible to reduce sodium intake without changing the overall acceptability of the spicy soup. A 32.5% reduction in sodium level is made feasible by adding 0.7% MSG to the spicy soups.ConclusionsThis study suggests that low-sodium soups can be developed by the addition of appropriate amounts of MSG, while maintaining the acceptability of the spicy soups. It was also proven that it is feasible to reduce sodium intake by replacing NaCl with MSG.

Optimization for Acid Hydrolysis Conditions of the Simulated Last Monosodium Glutamate Mother Liquor by Response Surface Methodology

The high concentration of sodium pyroglutamate could reduce the yielding amount of monosodium glutamate in the last monosodium glutamate mother liquor. In this study, on the basis of the single factor experiment, the optimization was explored with response surface methodology for acid hydrolysis conditions of the simulated last monosodium glutamate mother liquor. It is indicated that treatment time (X1) was the most significant factor to affect the removal efficiency of pyroglutamic acid, followed by treatment temperature (X2) and concentration of acid (X3). The regression model for the acid hydrolysis was significant (p<0.0001). The influence of the interaction between X1 and X3 was very significant on removal efficiency of pyroglutamic acid. Meanwhile, the optimized conditions obtained were: 2.67h of treatment time, 34.53% of concentration of acid and 109.7°C of treatment temperature. Under these conditions, the maximum removal efficiency of pyroglutamic acid was up to 95.32%, which was close to the predicted value of 95.94%.

Some Hematological and Histological Impact of sub-acute exposure to Mono Sodium Glutamate in Mice

Mono Sodium Glutamate (MSG) is a food additive commonly consumed as a flavor enhancer. However, both animal models and human clinical reports have established its harmful effects. The present study aimed to investigate the effect of MSG consumption on some hematological parameters and histological sections of brain, small intestine, liver and testis tissues of Swiss Albino mice. Albino mice (n=15) of average weight 27.4gm were randomly assigned into three groups A, B and C in each group (n=5). Treatment groups (A & B) were given 3g and 6g per Kg of body weight of MSG (amount of MSG in a single sachet consumed by human is 3g) respectively. The mice were sacrificed on day fifteenth of the experiment. Brain, small intestine, liver and testis were carefully dissected out and immediately fixed in 10% formalin for routine histological procedure. Blood samples were analyzed for hematological parameters. Histological findings of small intestine in the treated groups showed evidence of cellular hypertrophy and increased number of goblet cells. Large nuclei with multi nucleoli were seen in liver sections, while prevascular and preneuronal edema were seen in brain sections and thickening of basement membrane of semineferons tubules. Vacuolation of spermatogonia were seen in testicular tissue sections. Blood analysis showed a significant increase at P>0.01 in lymphocytes count compared to the control which can be considered indication of a compromised immune status and poisoning in the treated animals. Packed Cell Volume (PCV) hemoglobin (Hb) and red blood cells count (RBCs) were all indicative of an anemic condition in the treated animals. Significant increase in body weight at P>0.01 was seen in both treatment groups (A & B). All above findings indicate that MSG has some deleterious effects on some hematological parameters and caused histological changes of examined organs as well as on body weight. It is recommended that further studies aimed at corroborating these findings to be carried out.

Monosodium Glutamate Influence on Cellulose Acetate Hemodialysis Membranes

The influence of monosodium glutamate (MSG) additive and its concentration on the performance of hemodialysis membrane were investigated. Concentration of MSG was varied from 1 wt% to 8 wt% and the performance of the hemodialysis membrane was evaluated in terms of urea clearance and bovine serum albumin (BSA) rejection. Results revealed that membrane with 6 wt% of MSG, which was fabricated from 64 wt% formic acid and 10 wt% distilled water, achieved the best urea clearance of 53.20% and BSA rejection of 94%. SEM images illustrated that the increment of MSG concentration in the casting solution tends to promote macrovoids formation. However, when the amount of MSG was further increased beyond 6 wt%, the urea clearance was reduced and the macrovoids structure disappeared. FTIR spectra indicated that both N‒H and C‒N bonds from MSG were absent indicating that the MSG was removed during phase inversion.

Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates.

Two glycoconjugates of glutamic acid, namely, the N-glycoside dipotassium N-(d-glucos-1-yl)-l-glutamate (1) and the corresponding Amadori compound N-(1-deoxy-d-fructos-1-yl)-l-glutamic acid (2), have been synthesized in yields of 35 and 52%, respectively, using new Maillard-mimetic approaches, and their chemical structures have unequivocally been elucidated by 1D- and 2D-NMR and MS experiments. Systematic sensory studies revealed that both glycoconjugates exhibit pronounced umami-like taste with recognition taste thresholds of 1-2 mmol/L, close to that of monosodium glutamate (MSG). Contrary to an aqueous solution of MSG, 1 does not show the sweetish and slightly soapy by-note, but evokes an intense umami taste. Aqueous solutions of 2 were described by the descriptors umami, seasoning, and bouillon-like. Added to a bouillon base, which did not contain any taste enhancers, both glycoconjugates imparted a distinct umami character similar to the control sample containing the same amount of MSG on a molar basis. To the best of our knowledge, these types of glycoconjugates in general and, in particular, N-glucosyl glutamate and N-deoxyfructosyl glutamate have never been reported as taste active compounds having umami-like properties. Therefore, 1 and 2 represent a new class of umami-type taste compounds showing properties similar to the umami reference compound MSG. Systematic (13)C NMR measurements revealed that 1 was fairly stable in aqueous solutions under alkaline conditions (pH 8-10) as well as in dry form. However, it rapidly hydrolyzes in neutral and acidic solutions, giving rise to glucose and glutamate. In contrast, glycoconjugate 2 was observed to be rather stable in aqueous solution as well as in the presence of human saliva.