• 제목/요약/키워드: Monosodium glutamate

검색결과 133건 처리시간 0.028초

사염화탄소-유발지방간에 대한 L-글루탐산 일나트륨의 보호작용 (Protective Effects of Monosodium-L-Glutamate on the Fatty Liver induced by Carbon Tetrachloride in Rat)

  • 김형춘;이왕섭;전완주;최용순;김수희;이현우;주왕기
    • 약학회지
    • /
    • 제36권1호
    • /
    • pp.73-79
    • /
    • 1992
  • To achieve better understanding of the effects of monosodium-L-glutamate(MSG) against $CCl_4$ fatty liver in Wister male rats, 5% MSG solution was given as drinking water and $CCl_4$ 0.1 ml/kg was injected subcutaneously twice a week for four weeks. It was showed that increased hepatic phospholipid and hepatic triacylglycerol levels by $CCl_4$ challenge were significantly decreased by additionnal MSG, respectively. However, MSG had no apparent effect on the elevated hepatic cholesterol level in the presence of $CCl_4$. Histologically, additional MSG markedly inhibited fatty degeneration, spotty necrosis, inflammation and periportal vascular proliferation manifested by $CCl_4$. respectively. These results indicated that effects of MSG against $CCl_4$ induced-fatty liver appeared to be involved with partial restoration of altered hepatic lipid composition.

  • PDF

국내 가공식품 중 L-글루탐산나트륨과 핵산조미료의 사용 현황 (Use of Monosodium L-Glutamate and Ribonucleotide Seasoning in Korean Processed Foods)

  • 정지은;고은미
    • 동아시아식생활학회지
    • /
    • 제26권4호
    • /
    • pp.308-313
    • /
    • 2016
  • This study aimed to analyze the use of monosodium L-glutamate (MSG) and disodium 5'-ribonucleotide in processed foods manufactured in Korea. Information about MSG and disodium 5'-ribonucleotide was collected from the ingredients claimed on the food packaging. A total of 412 food items were investigated, and 76 items were found to use MSG, disodium 5'-r ibonucleotide, and/or disodium 5'-inosinate. MSG was the most frequently found in 45 items (10.9%), followed by disodium 5'-ribonucleotide in 27 items (6.6%) and disodium 5'-inosinate in three items (0.7%). Of 29 food categories classified by the Korea Food Code, MSG was used most frequently in others, meat products, seasoned food, fish products, and noodles. In comparison, disodium 5'-ribonucleotide was mostly used in noodles. These results indicate that MSG and disodium 5'-ribonucleotide have been used in various Korean processed foods as a flavor enhancers with an umami taste that intensifies the flavor of food.

Immobilization of a Mediator onto Carbon Cloth Electrode and Employment of the Modified Electrode to an Electroenzymatic Bioreactor

  • Jeong, Eun-Seon;Sathishkumar, Muthuswamy;Jayabalan, Rasu;Jeong, Su-Hyeon;Park, Song-Yie;Mun, Sung-Phil;Yun, Sei-Eok
    • Journal of Microbiology and Biotechnology
    • /
    • 제22권10호
    • /
    • pp.1406-1411
    • /
    • 2012
  • 5,5'-Dithiobis(2-nitrobenzoic acid) (DTNB) was selected as an electron transfer mediator and was covalently immobilized onto high porosity carbon cloth to employ as a working electrode in an electrochemical $NAD^+$-regeneration process, which was coupled to an enzymatic reaction. The voltammetric behavior of DTNB attached to carbon cloth resembled that of DTNB in buffered aqueous solution, and the electrocatalytic anodic current grew continuously upon addition of NADH at different concentrations, indicating that DTNB is immobilized to carbon cloth effectively and the immobilized DTNB is active as a soluble one. The bioelectrocatalytic $NAD^+$ regeneration was coupled to the conversion of L-glutamate into ${\alpha}$-ketoglutarate by L-glutamate dehydrogenase within the same microreactor. The conversion at 3 mM monosodium glutamate was very rapid, up to 12 h, to result in 90%, and then slow up to 24 h, showing 94%, followed by slight decrease. Low conversion was shown when substrate concentration exceeding 4 mM was tested, suggesting that L-glutamate dehydrogenase is inhibited by ${\alpha}$-ketoglutarate. However, our electrochemical $NAD^+$ regeneration procedure looks advantageous over the enzymatic procedure using NADH oxidase, from the viewpoint of reaction time to completion.

EFFECT OF MONOSODIUM GLUTAMATE ON BRAIN TYROSINE HYDROXYLASE, DOPAMINE-${\beta}$-HYDROXYLASE, TRYPTOPHAN HYDROXYLASE AND MONOAMINE OXIDSE IN RAT

  • Park, C.W.;Suh, Y.H.;Song, D.K.
    • Toxicological Research
    • /
    • 제3권1호
    • /
    • pp.9-14
    • /
    • 1987
  • The effects of monosodium glutamate (MSG) on the activities if tyrosine hydroxylase (TH), dopamine ${\beta}$-hydroxylase (DBH), tryptophan hydroxylase (TPH) and monoamine oxidase (MAO) in various regions (cerebral cortex, striatum, midbrain, pons and medulla of nat brain have been determined. It was observed that up to 1mM MSGhad no significant effects on the activities of brain tyrosine hydroxylase, dopamine ${\beta}$-hydroxylase, tryptophan hydroxylase and monoamine oxidase in all regions of rat brain. These results indicated that MSG itself exerted no direct effect on the important enzymes synthsizing and metabolizing the monoaminergic neuronal system.

  • PDF

우리나라 발효조미료공업(醱酵調味料工業)의 발달사(發達史) -MSG 와 핵산계조미료(核酸系調味料)를 중심(中心)으로- (Historical Review of Fermented Condiments in Korea -Monosodium glutamate and nucleotides-)

  • 임번삼
    • 한국식생활문화학회지
    • /
    • 제2권1호
    • /
    • pp.9-16
    • /
    • 1987
  • In early 1956, MSG (monosodium glutamate) had been produced by hydrolysis of the vegetable proteins in Korea. In accordance with development of fermentation technology mainly led by the Japanese scientists, its major production method has been changed to microbial fermentation since 1962. Meanwhile, 5'-ribonucleotides which are nucleic acid-related condiments have been produced by the enzymic hydrolysis of yeast RNA and/or the direct fermentation by Miwon Co. and Cheil sugar Co., respectively since 1977. At the technological viewpoints, Korean fermentation level seems relatively highly-reputated over the world in terms of production yield and unit-consumption level. For further progress of technology, our emphasis on this research area should be laid on both improvement of bacterial strain by means of modern biotechnology and process development through the immobilization and/or computerized control technics, etc.

  • PDF

글루탐산의 생체이용률과 기능성 (Bioavailability and functions of L-glutamic acid)

  • 이광원;전수현;김희은
    • 식품과학과 산업
    • /
    • 제50권3호
    • /
    • pp.93-104
    • /
    • 2017
  • monosodium L-glutamate (MSG), composed of 88% L-glutamic acid (GLU) and 12% Na, is considered as Generally Recognized as Safe. GLU is accounting for 15% of the total amino acid content in our body. Daily GLU intake is large 3.5-10.6 g from food and 1.3 g from food additive. The daily formed GLU in the body, via degradation of the total protein, is 48-50 g (70 kg of male) and the maintained GLU in the body is total bound GLU (1.4-2.0 kg) and free GLU (10 g). About 88% GLU are consumed at digestive tract, and only 12% GLU enter the blood stream. GLU is generally known to precursors of N-acetyl glutamate and glutamine, substrates for protein synthesis, a neurotransmitter (GABA), and the active site of the enzyme. In addition to protein synthesis, GLU has these key functions within the body, thus this amino acid is critical for healthy body maintenance and function.

Monosodium Glutamate가 초생추 대퇴골 근위골단에 미치는 영향에 관한 투과 및 주사전자현미경적 연구 (Ultrastructural Studies of Effect of Monosodium Glutamate on the Epiphyseal Plate of Femur in Young Chicken)

  • 양홍현;이흥식;이인세;김진상
    • Applied Microscopy
    • /
    • 제20권1호
    • /
    • pp.90-104
    • /
    • 1990
  • This study was carried out to investigate the ultrastructural changes of the proximal epiphyseal plate of the femur in young chickens that had been treated with monosodium glutamate(MSG). Eighty 1-day old broiler chickens(Hubbard strain) were divided into control and experimental groups. The experimental group received daily administration of MSG(3mg/g of body weight in 0.75% saline) per orally for 1, 3, 6, 9, 12, 15, 18 and 21 days, and were sacrificed with exanguination. The control group received an equal volume of 0.75% saline. For the transmission electron microscopy, the prehypertrophic cartilage zone of epiphyseal plate was cleaved, fixed with 2% glutaraldehyde(containing 0.2% ruthenium red), postfixed with 1 % osmium tetroxide, embedded in Epon 812, and stained with uranyl acetate and lead citrate. For the scanning electron microscopy, the calcified zone of epiphyseal plate was cleaved and coated with gold palladium. The results obtained were as follows; 1. On transmission electron microscopic examination, the sacculation decreased from 12 day to 21 day MSG administrated groups, and the vesiculation decreased in 18 and 21 day MSG administrated groups in rough endoplasmic reticulum of chondrocytes in prehypertrophic cartilage zone. The ruthenium red binding particles in pericellular rim, territorial matrix and interterritorial matrix increased from 9 day to 21 day MSG administrated groups, but the crystalloid materials decreased. 2. On scanning electron microscopic examination, the trabecular formation and calcospherites of calcification zone decreased in 18 and 21 day MSG administrated groups. The resorption cavities widened from 15 day to 21 day MSG administrated groups.

  • PDF

Monosodium Glutamate의 맛표현 용어와 기본맛 성분과의 상호작용에 관한 연구 (Studies on the Taste Describing Terms of Monosodium Glutamate and the Interactions Between MSG and Other Basic Taste Substances)

  • 홍혜경;이현덕;이철호
    • 한국식생활문화학회지
    • /
    • 제5권4호
    • /
    • pp.425-430
    • /
    • 1990
  • MSG의 맛 표현용어를 설문조사를 통하여 수집분석하고 관능검사를 통한 MSG의 감응역가를 다른 기본 맛의 역가와 비교하였으며, MSG가 다른 기본 맛 성분에 첨가되었을때 일어나는 맛의 강도변화를 관능적 방법으로 측정하였다. 96명의 설문 응답자로부터 수집분석한 자료에 의하면 MSG 자체의 맛은 느끼한 맛(58%)과 역겨운 맛(24%)으로 주로 표현되었으나 음식에 첨가됨으로써 기대 되는 맛은 감칠 맛(79%)으로 주로 표현(表現)되었다. 관능검사자들이 MSG 수용액을 직접 맛보고 표현한 용어로는 최소 감각농도 부근의 낮은 농도에서는 느끼한 맛, 쓴맛, 단맛 등이 감지되었으나 최소 감미농도 이상에서는 느끼한 맛과 짠맛이 주로 표시되었다. MSG 수용액의 최소 감각농도는 0.002mole 수준이었으며 최소 감미농도는 0.006mole 수준이었다. MSG와 기본 맛 성분(成分)과의 상호작용을 보면 MSG가 식염용액에 첨가되면 짠맛의 상승작용을 나타내었다. 그러나 MSG가 설탕용액에 첨가되면 첨가된 MSG 농도가 낮은 때(0.01M)에는 다소 단맛의 상승효과를 나타내었으나 MSG 농도가 높아지면 단맛의 억제효과를 나타내었다. MSG를 구연산용액에 첨가했을 때는 전반적으로 신맛의 억제효과가 나타났다.

  • PDF