Glutamate is one of the most common amino acids found in nature. It is the main component of many proteins and peptides, and is present in most tissues. Glutamate is also produced in the body and plays an essential role in human metabolism. Virtually every food contains glutamate. It is a major component of most natural protein foods such as meat, fish, milk and some vegetables.
MSG is the sodium salt of glutamate and is simply glutamate, water and sodium. In the early 1900s scientists isolated the ingredient (glutamate) in plants that is the essential taste component responsible or greatly enhancing flavor. In the early part of the twentieth century, MSG was extracted from seaweed and other plant sources. Today, MSG is produced in many countries around the world through a natural fermentation process using molasses from sugar cane or sugar beets, as well as starch and corn sugar
Monosodium Glutamate (MSG) is one of the world’s most extensively used food additives which is ingested as part of commercially processed foods. As a flavor enhancer, MSG increases the sapidity of food. MSG produces a flavor that cannot be provided by other foods. It elicits a taste described in Japanese as umami, which is translated to ‘‘savory’’ (Birks 2005). In 1991, the average intake of MSG in United Kingdom was 580 mg/day for general population individual and 4.68 g/day for extreme users (Rhodes et al. 1991). The estimated average daily MSG intake per person in industrialized countries is 0.3–1.0 g, but it depends on the MSG content in foods and an individual’s taste preferences (Geha et al. 2000). According to a joint inquiry by the governments of Australia and New Zealand in 2003, a typical Chinese restaurant meal contains between 10 and 1500 mg of MSG per 100 g (Freeman 2006). The oral dose that is lethal to 50% of subjects (LD50) in rats and mice is 15.000–18.000 mg/kg body weight (Walker and Lupien 2000).
MSG is the sodium salt of glutamate and is simply glutamate, water and sodium. In the early 1900s scientists isolated the ingredient (glutamate) in plants that is the essential taste component responsible or greatly enhancing flavor. In the early part of the twentieth century, MSG was extracted from seaweed and other plant sources. Today, MSG is produced in many countries around the world through a natural fermentation process using molasses from sugar cane or sugar beets, as well as starch and corn sugar
Monosodium Glutamate (MSG) is one of the world’s most extensively used food additives which is ingested as part of commercially processed foods. As a flavor enhancer, MSG increases the sapidity of food. MSG produces a flavor that cannot be provided by other foods. It elicits a taste described in Japanese as umami, which is translated to ‘‘savory’’ (Birks 2005). In 1991, the average intake of MSG in United Kingdom was 580 mg/day for general population individual and 4.68 g/day for extreme users (Rhodes et al. 1991). The estimated average daily MSG intake per person in industrialized countries is 0.3–1.0 g, but it depends on the MSG content in foods and an individual’s taste preferences (Geha et al. 2000). According to a joint inquiry by the governments of Australia and New Zealand in 2003, a typical Chinese restaurant meal contains between 10 and 1500 mg of MSG per 100 g (Freeman 2006). The oral dose that is lethal to 50% of subjects (LD50) in rats and mice is 15.000–18.000 mg/kg body weight (Walker and Lupien 2000).
References
Rhodes, J., Titherley, A. C., Norman, J. A., Wood, R. & Lord, D. W. (1991). “A Survey of the Monosodium Glutamate Content of Foods and an Estimation of the Dietary Intake of Monosodium Glutamate,” Food Additives & Contaminants, 8(5), 663-72.
Geha, R. S., Beiser, A., Ren, C., Patterson, R., Greenberger, P. A., Grammer, L. C., Ditto, A. M., Harris, K. E., Shaughnessy, M. A., Yarnold, P. R., Corren, J. & Saxon, A. (2000). “Review of Alleged Reaction to Monosodium Glutamate and Outcome of a Multicenter Double-Blind Placebo-Controlled Study,” The Journal of Nutrition, 130(4S Suppl), 1058S-62S.
Freeman, M. (2006). “Reconsidering the Effects of Monosodium Glutamate: A Literature Review,” Journal of the American Academy of Nurse Practitioners, 18(10), 482- 6.
Walker, R. & Lupien, J. R. (2000). “The Safety Evaluation of Monosodium Glutamate,”Journal of Nutrition, 130(4S Suppl), 1049S- 52S.
Veronika, H., Daniela,O (2013), “Monosodium Glutamate Toxic",
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