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Histopathological and immunohistochemical studies on the influence of orally administration monosodium glutamate, a food additive dependent on time in vivo
BackgroundMonosodium glutamate is a widely used flavor enhancer/food additive in meat, fish, milk and cheese or vegetable origins. Our present study...
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Effects of Quercetin on Ovarian Toxicity Induced by Dietary Monosodium Glutamate
AbstractMonosodium glutamate (MSG) is globally used to impart flavor in cooking and to improve palatability. This work assessed the protective...
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Preliminary monosodium glutamate-induced changes in mammary gland receptors and gene expression, water channel, oxidative stress, and some lactogenic biomarkers in lactating rats
BackgroundChanges induced by monosodium glutamate (MSG) can negatively impact milk production and secretion, among other adverse effects. This study...
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Histopathological alterations in the vital organs of Indian major carp Labeo rohita exposed to monosodium glutamate (MSG)
BackgroundMonosodium glutamate (MSG E621) is one of the most popular flavouring agents of modern times and is widely used in many commercially packed...
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Effectiveness and efficiency of Monosodium Glutamate as a potential mutagen inducing polyploidy in Drimia indica (Roxb.) Jessop
Monosodium Glutamate is a well-known food additive with widespread usage in food industries. Contrary to that it has long been used as a cheap source...
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Dietary supplementation with monosodium glutamate enhances milk production by lactating sows and the growth of suckling piglets
This study was conducted to test the hypothesis that increasing dietary content of glutamate through addition of monosodium glutamate (MSG) enhances...
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Monosodium Glutamate Even at Low Dose May Affect Oxidative Stress, Inflammation and Neurodegeneration in Rats
Monosodium glutamate (MSG) is a widely used flavour enhancer. A daily intake of MSG at high dosage (2000–4000 mg/kg body weight) is reported to be...
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Food-grade γ-aminobutyric acid production by immobilized glutamate decarboxylase from Lactobacillus plantarum in rice vinegar and monosodium glutamate system
Objectivesγ-amino butyric acid (GABA) is a non-protein amino acid, considered a potent bioactive compound. This study focused on biosynthesis of...
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Monosodium Glutamate Induces Cytotoxicity in Rat Liver via Mitochondrial Permeability Transition Pore Opening
Monosodium glutamate (MSG) is a major food additive used as a flavor enhancer. A lot of controversies have been generated over the use of MSG. The...
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Gamma-Aminobutyric Acid (GABA) Biosynthesis from Lactobacillus plantarum subsp. plantarum IBRC10817 Optimized and Modeled in Response to Heat and Ultrasonic Shock
Gamma-aminobutyric acid is one of the major inhibitory neurotransmitters in the nervous system. Although gamma-aminobutyric acid is commonly...
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Metabolic engineering of Shewanella oneidensis to produce glutamate and itaconic acid
AbstractShewanella oneidensis is a gram-negative bacterium known for its unique respiratory capabilities, which allow it to utilize a wide range of...
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Umami and MSG
Umami taste was first proposed by Kikunae Ikeda in the early 1900s as the taste of glutamate. His first paper described many basic aspects of umami...
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A glutamate-gated chloride channel as the mite-specific target-site of dicofol and other diphenylcarbinol acaricides
Dicofol has been widely used to control phytophagous mites. Although dicofol is chemically related to DDT, its mode of action has remained elusive....
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Umami Taste Signaling from the Taste Bud to Cortex
Umami is the meaty or savory taste elicited by monosodium glutamate and other amino acids. The presence of these amino acids in foods and beverages...
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Umami and Healthy Aging
This chapter focuses on nutrition in older adults and discusses how umami can be used to improve their health. It is necessary to be well nourished...
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Practicalities from Culinology®: How Umami Can Contribute to Culinary Arts and Sciences
This chapter focuses on umami from a practical gustatory and culinary standpoint. The overall objective of this chapter is to apply the science of...
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Umami and Salty: A Cooperative Pair
Sodium chloride, or salt, has long been added to foods for a variety of purposes. Despite the value it contributes to food in both functionality and...
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The high level food-grade expression of glutamate decarboxylase in Bacillus subtilis through combination of genomic integration and free plasmid
γ-Aminobutyric acid (GABA) is a bioactive compound with diverse physiological functions. It has a wide range of applications in food and medicine and...
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Umami Taste: Inborn and Experiential Effects on Taste Acceptance and Satiation During Infancy
From an early age, humans can detect the umami taste sensation of the free amino acid glutamate, as evidenced by the facial expressions of pleasure...
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Rutin improves glutamate uptake and inhibits glutamate excitotoxicity in rat brain slices
Rutin is an important flavonoid consumed in the daily diet. It is also known as vitamin P and has been extensively investigated due to its...
