I. Introduction.
In our modern lifestyle, taste, texture, freshness and eye appeal are major contributors to enjoyment with food. This could be possible through the use of highly specialized ingredients known as food additives. Most food additives act either as preservatives or enhancer of palatability that have been implicated with harmful effects to the consumers (Madiha et al., 2012). One of such food additives is monosodium glutamate (MSG). Monosodium glutamate (C5H8NO4Na, E621) is the sodium salt of glumatic acid a naturally occurring nonessential amino acid (Yousif et al., 2016). It is composed of 78% glutamic acid, 22% sodium and water (Husarova and Ostatnikova, 2013). The part of MSG that had negative effect on the human body is glutamate
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Neuronal cell death is associated with glutamic production of free radicals in various organs. The brain is the most susceptible to oxidation due to a high rate of metabolic activity of oxidative stress (Shivasharan et al., 2013). The ability of monosodium glutamate to damage nerve cells of the hypothalamus is a pointer to the fact that it may alter the neural control of reproductive hormone secretion via the hypothalamic-pituitary-gonadal regulatory axis. Such alterations in reproductive hormone secretion may adversely affect the reproductive capacity of the affected animals (Igwebuike et al., 2011). The in vivo neurotoxic effects of MSG are related to acute degenerative changes and chronic neurodegenerative defects, such as in vivo hypoglycemia, ischemia, trauma, multisystematrophy, Huntington’s disease, and both dementia and amyotropic Alzheimer’s disease (Rajagopal et al., 2013). MSG has been implicated in male infertility by causing testicular hemorrhage, degeneration and alteration of sperm cell population and morphology (Das and Ghosh, 2010; Igwebuike et al. 2011). MSG caused a reduction in the sperm count (Nayanatara et al.
Although, it can also brings social challenges as well. The availability of strictly gluten free foods have increased dramatically over the last few years. But, a struggle that many people face is the difference in taste in some of the foods. Since these foods don’t contain gluten, it lacks the texture gluten gives it and does not bind as well as foods do with gluten. Foods often taste bland and do not carry the same flavors as expected. Hoyt explains that the foods she tried were “dry, crumbly, tasted like cardboard, and had absolutely no positive nutritional value” (Hoyt 3). To compromise, a person can modify their own recipes or find foods that have always been gluten free. Another “common strategy for maintaining the gluten free diet is reading product ingredients” (Bacigalupe, Plocha 1). In order to be sure that every food that is being consumed does not contain gluten, reading food labels is necessary. Learning how to read labels is crucial to living gluten free. A person has to be conscience of what ingredients they can and cannot have. To name a few; wheat, barley, rye and malt. If not, a person can buy and eat a food that they cannot have, contaminate themselves, and become
Umami may be defined as a pleasant savoury, meaty taste representative of the amino acid L-glutamate and 5’-ribonucleotides (Yamaguchi & Ninomiya, 2000). Free glutamate occurs naturally in a wide array of animal and plant foodstuffs such as meats, cheeses and vegetables, and is particularly abundant in Parmesan cheese and ripe tomatoes (Kurihara, 2009). Two key characteristics distinguish umami from other basic tastes: a taste-enhancing synergism between L-glutamate and 5’-ribonucleotides and a prolonged aftertaste (Ikeda, 1909). Lioe et al. (2006) reported that free glutamic acid and aspartic acid were the major contributors to the development of umami in soy sauce. However, while umami is known to enhance the palatability of foods by altering taste perceptions and provide roundedness to flavour (Beauchamp, 2009), data relating the effect of umami on the thresholds of other basic tastes are inconsistent. Mosel and Kantrowitz (1952) reported that MSG lowered the threshold values for sour and bitter but not salt and sugar, while van Cott et al. (1954) observed the opposite effect. Yamaguchi (1978) reported that the threshold of MSG did not increase substantially at high concentrations of other basic taste substances except sugar. These results conclusively show that the umami quality is not easily distinguishable in the presence of other
"When you see ingredients like textured vegetable protein or monosodium glutamate, they are all chemicals known as umami," explains Pollan. "Humans are programmed by evolution to like it, probably because it is the taste of flesh. Bacon is the best example, it has all the chemical compounds that make up the umami "
In the Netflix show Ugly Delicious, Asian-American chef David Chang explores the combination of different ethnic cuisines and their racial history in the U.S. He often compares Asian and European cuisines to try and elevate the social standing of Asian food and challenge perceptions of Asian foods as being cheap, unhealthy, and unhygienic. In the episode “Fried Rice”, an episode revolving around the usage of fried rice in various cultures but focusing on Chinese cuisine, Chang and food historian Ian Mosby perform an informal experiment on non-Asian Americans. These non-Asian Americans first share their experiences eating MSG, or monosodium glutamate, a type of sodium associated with Chinese food. Most claim to have gotten physically ill - headaches,
THE AUTOIMMUNE DISEASE with which I was ultimately diagnosed, anti-NMDA-receptor encephalitis, varies wildly in its presentation. For most people, it begins with flu-like symptoms, though it's unclear if patients initially contract a virus related to the disease or if these early symptoms are a result of the disease. Typically, about two weeks after onset, psychiatric problems--such as paranoia, insomnia, mania, and grandiose delusions--take hold, so most patients seek out mental health professionals. Seizures occur in 75 percent of patients, which is fortunate if only because this gets them to a neurologist. Next, language and memory deficits arise.
Neurotransmitters are essential for transferring information between neurons and are released from a presynaptic terminal into a synaptic cleft. When the neurotransmitters bind to the postsynaptic receptors (specialized protein molecules that capture and react to molecules of the neurotransmitter), it induces an ionic flux which depolarizes the neuron. Neurotransmitter binding may also cause metabolic changes such as the activation of secondary messenger systems. Efficient neurotransmitters must satisfy two requirements: the level of neurotransmitter in the synaptic cleft must be kept low in order to maximize the signal-to-noise ratio upon binding of fresh transmitter to its receptor; and the second requirement is the rapid replacement of a transmitter that is released from a presynaptic terminal (Glutamate and Glutamine in the Brain, 2000). I am choosing glutamate as my neurotransmitter of choice, so in order for glutamate to be an efficient neurotransmitter, a low external signal-to-noise ratio must be preset in order to prevent excitotoxicity which can damage and even kill nearby neurons. Glutamate must also need to be removed from the synapse or it must have to be resynthesized within the
Secondly, fast food offers greater perceived monetary value in comparison with slow food products. Fast food, prepared with inexpensive chemical enhancers, gives marketers the advantage of low production costs, and consumers the illusion of monetary value. Additives including artificial colours, flavours, and sweeteners enhance the taste and presentation of food giving the illusion of freshness mimicking flavours, and tastes of fresh products. Furthermore, Preservatives such as Benzoate (BHT, BHA, and TBHQ), Sodium Nitrite, and Nitrate used to preserve colour and flavours, and hydrogenated and Partially Hydrogenated shortening creates an appealing cost effec...
Mayo Clinic. “What is MSG? Is it bad for you? Health and Nutrition, Monosodium Glutamate
Most of us have enjoyed that hot bowl of Campbell soup after a cold winter day. Did you know you are also enjoying a big helping of monosodium glutamate? Don’t know what that is? Well, you’re not alone. Not many people realize what it is they’re putting in their bodies. It can be quite shocking to read some of the side effects that come along with many common items found in most kitchens throughout this country. It is a common assumption that the FDA has the American people’s best interest in mind. If that is so, why are there so many unknown ingredients in the majority of the food we eat? Some of the additives found in FDA approved food can cause serious health risks. The FDA does not, however, conduct its own testing. It also does not approve product labeling or what is included on the nutrition label. The FDA can should change the way they test and market items that are potentially dangerous. Americans have the right to know just what that is they’re eating.
There are five basic taste sensations that we experience: sweet, sour, salty, bitter, and umami. Umami taste can be described as savory or meaty and is also associated with mono-sodium glutamate, or MSG (Travis, 1999). MSG is a flavoring that can be found in most Asian cuisines and fast foods. Sweet compounds bind to G-protein coupled receptors (GPCRs) to the surface of the cell (The sense of, 2013). The sour taste sensation occurs by the effects of the electrolysis, and produced by the galvanic current (Ziehen, 1895). As for the salty sensation, the receptor in basic table salt allows sodium ions to enter strictly in the cell and triggering action potentials in sensory neurons. The bitter receptors can...
The amino acids are stained purple and from this we can measure relative distance traveled (RF) to determine which amino acids are present in each sample. The more hydrophobic the amino acid the the further up the paper it appears this is why leucine is above alanine. Alanine is more hydrophobic than glutamate which is at the bottom of the paper chromatography.
Now when you actually start doing your research on this kind of topic, you begin to find out a lot of things that you didn’t know or that you thought you knew about when it comes to the food industry. “Manufacturers who need their tomato sauce to be thick enough not to leak out of its plastic carton and just a little bit glossy, so that it doesn’t look matt and old after several days in the fridge were sold the advantages of Microlys, a “cost effective” specialty starch that gives “shiny, smooth surface and high viscosity”, or Pulpiz, Tate & Lyle’s tomato “pulp extender”. Based on modified starch, it gives the same pulpy visual appeal as an all-tomato sauce, while using 25% less tomato paste. Blythman, Joanna. "Inside the Food Industry: the Surprising Truth about What You Eat." Http://www.theguardian.com. N.P., 21 Feb. 2015. Web. 29 Oct. 2015. Somehow the food industry has their way of fooling people and making their food taste so good that you have the slightest idea of we are putting in our bodies let alone the food that’s being consumed. Also, stated in the article, “For the salesman, this preparation was a technical triumph, a boon to caterers who would otherwise waste unsold food. There was a further benefit: NaturalSeal is classed as a processing aid, not an ingredient, so there’s no need to declare it on the label, no obligation to tell consumers that their “fresh” fruit salad is weeks old”. Blythman, Joanna. "Inside the Food industry: the Surprising Truth about What You Eat." Http://www.theguardian.com. N.P., 21 Feb. 2015. Web. 29 Oct.
...used by MSG are called the Chinese restaurant syndrome due to the fact that it is used in large amounts in Chinese food and restaurants. As mentioned earlier, MSG causes us to crave the foods processed with MSG-and a majority of processed and packaged foods now contain monosodium glutamate. This is one of the main reasons people in America are becoming obese. It has been reported that the average person eats much more glutamate than what is considered to be a safe and normal amount in the typical American diet.
Since industrialization in early America, the food industry has been growing, and with the development of prepackaged foods and fast-food chains, having snacks at your fingertips is a luxury that seems convenient and beneficial… until one considers the effects of junk food on the body and brain. Generally, junk food is characterized as food with high fat and sugar content and minimal nutritional value (Karimi-Shahanjarini et al., 2012). In modern day America, it is common to arrive home from a long day at school or work and grab a conveniently prepackaged snack to quiet your munchies and calm your nerves. Although this seems like a harmless act, eating these snack foods can have negative effects on the body and brain.
Monosodium glutamate (C5H8NO4Na) also known as MSG is an organic compound derived from glutamic acid that is used as a flavour enhancer for food. Glutamic acid or glutamate is a naturally occurring non essential amino acid that combines with sodium ion to form MSG. Glutamate is produced naturally by our bodies and is also found in meats and vegetables that we eat (Health Canada, 2008, Para. 1). MSG is an odorless, white crystalline compound in its pure form. MSG on its own has a taste similar to salt, but when it is added to a dish the natural flavour of the food itself is enhanced. The functional groups associated with MSG are an amine group and two carboxyl groups. MSG readily dissociates into sodium and glutamate ions in water and saliva. Discovered in 1908 by a Japanese chemist named Kikunae Ikeda who isolated the compound from seaweed, MSG quickly found its role in the food industry. Ikeda describe this new taste as being different from the four pre-existing flavours known as: sweet, bitter, salty, and sour. He named this new flavour umami which meant pleasant savory taste (Rouhi, 2003, Para. 6). In 1909, MSG was introduced into the market under its trade name of Ajinomoto in Japan. As time passed, the manufacturing process of MSG transitioned from the extraction from seaweed to large scale industrial fermentation of molasses extracted from sugar canes and beets to accompany with the increasing demand (Rouhi, 2003, Para. 4). Today, MSG can be found in many processed foods and fast food restaurants. MSG has been used in various recipes around the world for well over a century. It is one of the most studied food additive in human history and throughout this period there have been numerous documented studies done on it...