• YAKHAK HOEJI
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• v.35 no.5
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• pp.384-388
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• 1991

To explore the effect of monosodium-L-glutamate(MSG) on CCI$_{4}$-damaged liver in Wister male rat, 5% MSG solution as drink water were administered after S.C. injection of 0.1 mg/kg CC1$_{4}$ twice a week for 4 weeks. After last administration of MSG, heptic glutathione(GSH) dependent system was assayed. It showed that MSG increased significanly hepatic glutathione(GSH) and glutathione peroxidase(GSH$_{px}$), but decreased glutathione-S-transferase(GST) acivity in normal rats. MSG increased significantly the GSH$_{px}$ and GST activities in rats with CCI$_{4}$-induced liver damage. These results indicate that decrease of GSH dependent systems in CC1$_{4}$ liver injury might be partially elevated by coadministration of MSG.

• Food Science and Industry
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• v.49 no.1
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• pp.48-61
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• 2016

• Environmental Mutagens and Carcinogens
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• v.7 no.2
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• pp.59-64
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• 1987

Cytotoxic and genotoxic potential of monosodium glutamate (MSG) were evaluated in primary cultures of rat hepatocytes. When exposed to liver cell culture continuously for 24 hr, MSG did not show any cytotoxic effects up to 0.5% (w/v) level as determined by Tryphan Blue exclusion and lactic dehydrogenase release test. MSG also did not induce unscheduled DNA synthesis or DNA single-strand breaks in hepatocyte cultures up to 1% level. No synergistic effects of MSG were observed on aflatoxin B$_1$-induced DNA damage when 1% MSG was treated to liver cell culture along with aflatoxin B$_1$.

• Food Science and Preservation
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• v.10 no.3
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• pp.360-364
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• 2003

This study was conducted to investigate the preparation possibility of Beni-koji by Monascus pilosus using dried soybean curd residue(Biji). The additional effect of water(0-50％), glucose(0-10％, w/w), monosodium glutamate(0-0.l％, w/w) and citrus peel water extracts (0-0.5％, v/w) on the pigment and monacolin K content of the Biji Beni-koji were examined. Optimal added amounts of water was 20％ of dried Biji. The highest pigment content(OD at 500 nm) of Biji Beni-koji was 1.06 in 10％ glucose, 2.26 in 0.01％ monosodium glutamate and 2.61 in 0.4％ citrus peel water extracts. The content of monacolin K in the Biji Beni-koji added with 10％ glucose, 0.01％ monosodium glutamate and 0.4％ citrus peel water extracts showed 96.38 mg％(w/w), 118.25 mg％(w/w) and 104.50 mg％(w/w), respectively.

• Journal of Microbiology and Biotechnology
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• v.24 no.11
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• pp.1592-1596
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• 2014

To evaluate the effect of Lactobacillus brevis G-101 on absorption of monosodium glutamate (MSG), we orally administered MSG with or without G-101 in mice and measured the maximum concentration (Cmax) and blood concentration curve (AUC) of MSG and ${\gamma}$-aminobutyric acid (GABA). Oral administration of G-101 ($1{\times}10^9CFU/mouse$) potently inhibited Cmax and AUC of MSG by 97.8% and 94.3%, respectively (p < 0.05), but increased those of GABA by 32.1% and 67.7%, respectively (p < 0.05). G-101 inhibited the absorption of MSG. These results suggest that G-101 may reduce the side effect of MSG by inhibiting the absorption of MSG.

• The Korean Journal of Food And Nutrition
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• v.37 no.1
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• pp.48-56
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• 2024

Effects of glutamic acid (Glu) and monosodium glutamate (MSG) on oxidative stability of oil-in-water (O/W) emulsions with different emulsifier charges during riboflavin (RF) photosensitization were evaluated by analyzing headspace oxygen content and conjugated dienes. Cetyltrimethylammonium bromide (CTAB), Tween 20, and sodium dodecyl sulfate (SDS) were used as cationic, neutral, and anionic emulsifiers, respectively. Glu acted as an antioxidant in CTAB- and Tween-20-stabilized O/W emulsions during RF sensitization, whereas Glu acted as prooxidants in SDS-stabilized O/W emulsions in the dark. However, adding MSG did not have a constant impact on the degree of oxidation in O/W emulsions irrespective of the emulsifier charge. In RF-photosensitized O/W emulsions, the emulsifier charge had a greater influence on antioxidant properties of Glu than on those of MSG.

• Toxicological Research
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• v.5 no.1
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• pp.61-69
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• 1989

To evaluate possible teratogenicity of food additives such as sodium propionate and monosodium glutamate, 300 haching eggs were subjected to potential mutagenicity assay by administration of low and high doses of the materials via york and air sac. The results are summarized as follows: 1. Mortality rate of chick embryo was increased significantly by dosage related in the group of sodium propiorate and monosodium glutamate when compared to placebo and non-treated group. 2. Frequency of embryo with malformation in treated group was not increased significantly when compared to placebo and non-treated group.

• Journal of Microbiology and Biotechnology
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• v.29 no.11
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• pp.1745-1748
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• 2019

Gamma-aminobutyric acid (GABA) plays important roles in host physiology. However, the effects of GABA are greatly restricted due to its low bioavailability in the human body. Here, a high acid-tolerance GABA-producing strain, Lactobacillus brevis Bmb5, was isolated from kimchi. Bmb5 converted glutamate to GABA (7.23 ± 0.68 ㎍/μl) at a rate of 72.3%. The expression of gadB gene, encoding the enzyme involved in the decarboxylation of glutamate to GABA, was decreased upon incubation. Our findings indicate GABA production in Bmb5 is not directly correlated with gadB gene expression, providing new insight into the mechanisms underlying GABA production in Lactobacillus.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.37-43
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• 1991

The nerve impulse pattern of Chorda tympani(CT) of cat was tested with Monosodium glutamate(MSG) solutions as well as some basic taste substances applied on the tongue of cat. The effect of MSG applied in the tongue prior to the stimulation of other taste substances was also investigated. The response impulse frequency of CT of cat was changed by the kind and concentration of taste substances. The response to citric acid was the highest among the tested substances, NaCl, KCl and MSG showed similar responses. When different concentrations of MSG were applied on the tongue prior to other substances, the response to NaCl increased with the maximum response at the MSG concentration of 0.02 M. The response to sucrose tended to be reduced, but the response to citric acid was distinctly supressed by the previous MSG stimulation. These results were well consistent with the sensory evaluation on the effect of MSG to some basic taste substances. previously reported by the authors.

• Nutrition Research and Practice
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• v.9 no.6
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• pp.673-676
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• 2015

BACKGROUND/OBJECTIVES: Lactobacillus brevis G101 suppresses the absorption of monosodium glutamate (MSG) from the intestine into the blood in mice. Therefore, the attenuating effect of orally administered G101 on monosodium glutamate (MSG) symptom complex was investigated in humans MATERIALS/METHODS: Capsules (300 mg) containing Lactobacillus brevis G101 ($1{\times}10^{10}CFU/individual$) or maltodextrin (placebo) was orally administered in 30 respondents with self-recognized monosodium glutamate (MSG) symptom complex for 5 days and the rice with black soybean sauce containing 6 g MSG (RBSM) was ingested 30 min after the final administration. Thereafter, the MSG symptom complex (rated on a 5-point scale: 1, none; 5, strong) was investigated in a double blind placebo controlled study. The intensity of the MSG symptom complex was significantly reduced in respondents of the G101 intake group ($2.87{\pm}0.73$) compared to that in those treated with the placebo ($3.63{\pm}1.03$) (P = 0.0016). Respondents in the placebo group exhibited more of the various major conditions of the MSG symptom complex than in the G101 intake group. Although there was no significant difference in the appearance time of the MSG symptom complex between subjects orally administered G101 and those administered the placebo, its disappearance in < 3 h was observed in 69.9% of subjects in the G101 treatment group and in 38.0% of subjects in the placebo group (P = 0.0841). CONCLUSIONS: Oral administration of Lactobacillus brevis G101 may be able to reduce the intensity of the MSG symptom complex.