While sodium reduction in the diet is an important objective, when salt (NaCl) levels are reduced in foods, its palatability is also generally decreased. Monosodium glutamate (MSG) is a flavour enhancer that contains about 12% sodium, which is less than half of that contained in regular table salt at about 39%. Therefore, by the addition of an appropriate amount of MSG, the palatability of low ...

Of six candidate strains of Shigella prepared in Brain Heart Infusion broth as freeze-dried vaccine, low survival rates were obtained with two of the most promising strains. Survival rates with these two strains were increased to acceptable levels when the organisms were suspended in a medium consisting of 8.2% sucrose, 0.01 M phosphate, 0.07% monosodium glutamate, and 2.5% human serum albumin....

The 5'-ribonucleotide guanosine 5'-monophosphate (GMP) is used widely as an umami taste stimulus and a potent flavor enhancer as it synergistically increases the umami taste elicited by monosodium glutamate. Transduction mechanisms for GMP and its synergy with glutamate are largely unknown. Using whole-cell patch-clamp and Ca(2+) imaging, we examined responses to GMP, glutamate, and a mixture o...

L-Glutamic acid and its ammonium, calcium, monosodium and potassium salts were evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1988. The Committee noted that intestinal and hepatic metabolism results in elevation of levels in systemic circulation only after extremely high doses given by gavage (.30mg/kg body weight). Ingestion of monosodium glutamate (MSG) was not a...

L-Glutamic acid (L-GA), a seaweed ingredient, identified in 1908 by Japanese scientists responsible for enhancing flavor for food is now best known scientifically as monosodium glutamate (MSG). The sodium salt of glutamic acid (GA) is called as MSG. The other names include – S-(+)-GA, L-GA, 2aminoglutaric acid, and an anionic form of MSG at physiological pH known as glutamate. MSG, a derivative...

Monosodium glutamate (MSG) has a multifaceted, unusual taste to humans. Rats and other rodents also detect a complex taste to MSG. Responses of the chorda tympani nerve (CT) to glutamate applied to the front of the tongue were recorded in 13 anesthetized rats. Whole-nerve responses to 30 mM, 100 mM and 300 mM MSG mixed with 300 mM sucrose were recorded before and after adding 30 micro M amilori...

Produksi bahan tambahan pangan Monosodium Glutamate (MSG) memiliki berbagai macam resiko, salah satu contoh resiko yang diduga terjadi yaitu kualitas produk tidak mencapai target ditentukan seperti rusak/ defect. Kualitas dapat dikontrol dengan cara pengendalian mutu terhadap MSG. Penelitian ini tujuan untuk mengetahui pengaruh ukuran kristal MSG kadar Cl, Fe, pH, Ai, air,agar dari jenis guna b...

Sodium glutamate, also known as monosodium glutamate (MSG), is frequently used a flavor enhancer in the food industry. Excessive consumption of sodium can be harmful to human health. The aim this study was investigate morphological features exocrine part pancreatic gland under experimental conditions with prolonged exposure diet. In on rats after modeling action (sodium glutamate) at dose 70 mg...

Background: Monosodium glutamate (MSG), used widely in the food industry, is a threat to the public health. We investigated whether the MSG administration depletes non-enzymatic antioxidants, i.e., vitamins C and E in the liver of Wistar albino rats. We also examined the restorative effect of the ethanolic extract of Phyllanthus emblica (P. emblica). Methods: Wistar albino rats (n=42) were ada...

This article reviews application of glutamate in food and its benefits and role as one of the common food ingredients used. Monosodium glutamate is one of the most abundant naturally occurring amino acids which frequently added as a flavor enhancer. It produced a unique taste that cannot be provided by other basic taste (saltiness, sourness, sweetness and bitterness), referred to as a fifth tas...