(umami) increases secretion of saliva and promotes mastication, and activation of the effer- ent pathways of the gastric and pancreatic vagal rami to facil- itate gastric and pancreatic functions and to increase gastric endocrine and pancreatic exocrine and endocrine secretions

The elderly people have various physiological dysfunctions and the high morbidity rates as well as a high risk of malnutrition with many diseases. Gustatory dysfunction is also observed as a usual clinical problem in the elderly. In the elderly, elevation of the gustatory threshold for umami taste, as well as for salty, sweet, sour, and bitter tastes, has been confirmed. Glutamate (Glu), one of non-essential amino acids, has umami taste, and it has been reported that the oral stimulation by MSG solution (umami) increases secretion of saliva and promotes mastication, and activation of the efferent pathways of the gastric and pancreatic vagal rami to facilitate gastric and pancreatic functions and to increase gastric endocrine and pancreatic exocrine and endocrine secretions (pancreatic digestive enzymes, insulin, etc.). Uneyama et al. reported that, among 20 amino acids, only Glu can induce afferent reactions of gastric vagal rami and thereby influence digestion/absorption and activation of metabolism after absorption of nutrients through stimulation of the brain via gastric Glu sensors. The possibility exists that Glu may facilitate preparation for digestion/absorption of nutrients on the tongue through stimulation from taste receptors to the brain, and it may play a role in the gastric phase to activate digestion/absorption and metabolism of nutrients by stimulation via gastric vagal rami from gastric Glu sensors. The fortification of an appropriate amount of MSG to foods for the elderly is expected to exert effects improving the status of decreased taste stimulation, improving nutritional status via stimulation of gastric Glu sensors, and thereby improving QOL. Herein, we describe the results of investigating daily Glu intake by elderly inpatients in Japan and the effects of fortifying MSG to foods for elderly inpatients to improve nutritional status, general condition, etc. 2. FREE-Glu CONTENT IN HOSPITAL FOODS IS LOWER THAN THAT IN ORDINARY FOODS