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Homo Sapiens (“Us”): Strengths and Weaknesses
Published in Michael Hehenberger, Zhi Xia, Huanming Yang, Our Animal Connection, 2020
Michael Hehenberger, Zhi Xia, Huanming Yang
Taste, or gustation, refers to the capability to detect the taste of substances, including food, certain minerals, poisons, etc. The sense of taste is often confused with the “sense” of flavor, which is a combination of taste and smell perception. Flavor depends on odor, texture, and temperature as well as on taste. Humans receive tastes through sensory organs called taste buds, concentrated on the upper surface of the tongue. There are five basic tastes: sweet, bitter, sour, salty, and umami (Japanese for “savory taste”). Umami taste receptors respond to glutamate, a generic name for flavor-enhancing compounds based on glutamic acid and its salts (glutamates). Glutamic acid is obtained by treating wheat gluten with sulfuric acid. Gluten is a composite of storage proteins found in wheat, barley, rye, oats, and related species. Glutamic acid and glutamates are natural constituent of many fermented or aged foods, including soy sauce, fermented bean paste, cheese, and yeast extracts. Glutamates are ubiquitous in biological life.
Homo Sapiens (“Us”): Strengths and Weaknesses
Published in Michael Hehenberger, Zhi Xia, Our Animal Connection, 2019
Taste, or gustation, refers to the capability to detect the taste of substances, including food, certain minerals, poisons, etc. The sense of taste is often confused with the “sense” of flavor, which is a combination of taste and smell perception. Flavor depends on odor, texture, and temperature as well as on taste. Humans receive tastes through sensory organs called taste buds, concentrated on the upper surface of the tongue. There are five basic tastes: sweet, bitter, sour, salty, and umami (Japanese for “savory taste”). Umami taste receptors respond to glutamate, a generic name for flavor-enhancing compounds based on glutamic acid and its salts (glutamates). Glutamic acid is obtained by treating wheat gluten with sulfuric acid. Gluten is a composite of storage proteins found in wheat, barley, rye, oats, and related species. Glutamic acid and glutamates are natural constituent of many fermented or aged foods, including soy sauce, fermented bean paste, cheese, and yeast extracts. Glutamates are ubiquitous in biological life.
Industrial Biotechnology
Published in Firdos Alam Khan, Biotechnology Fundamentals, 2020
Monosodium glutamate (sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally-occurring nonessential amino acids. MSG is found in tomatoes, Parmesan, potatoes, mushrooms, and other vegetables and fruits. Monosodium glutamate is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. The production of monosodium glutamate is generally made by bacterial fermentation as shown in Figure 13.4.
Neuro-protective potentials of N-acetylcysteine and zinc against di(2-ethylhexyl)-phthalate-induced neuro-histopathology and dys-regulations of Dopamine and Glutamate in rat brain
Published in Journal of Environmental Science and Health, Part A, 2023
Adelaja Akinlolu, Victor Emojevwe, Raphael Uwejigho, Juliet Ilesanmi, Rokibat Owolabi, Abimbola Igandan
Glutamate is involved in regulations of mood, cognition, memory, neuroplasticity and ideal energy levels.[24] Glutamate is the major excitatory neurotransmitter of the central nervous system, and it is at the cross-road of several metabolic pathways and could cause excito-toxicity when excessively excited. Hence, too little or too much Glutamate is harmful to the body system requiring cells to have the right glutamate-sensitivity, withstand normal glutamate-stimulation and remove Glutamate at normal rates from the right places.[25] Glutamate dysregulation and excessive upregulation result in nervous system dysfunction and degeneration and it has been associated with pathogenesis of neurodegenerative disorders such as Multiple Sclerosis (MS), PD and Amyotropic lateral sclerosis (ALS).[26]
Physiological and pathophysiological implications of hydrogen sulfide: a persuasion to change the fate of the dangerous molecule
Published in Journal of the Chinese Advanced Materials Society, 2018
Jan Mohammad Mir, Ram Charitra Maurya
H2S exerts multifaceted and important effects in CNS through modulation of neurotransmission and neuromodulation. Glutamate is an important excitatory amino acid that functions as a neurotransmitter. Glutamate in mammalian brain is best known for its role in learning and memory, such as induction of long-term potentiated potential (LTP) and perception of pain. LTP is a memory consolidation process, which is ignited by a brief period of high-frequency presynaptic stimulation (5–100 Hz), and this initial stimulation would enhance the postsynaptic response to subsequent presynaptic stimulation for many hours/days after the high-frequency tetanus. Abnormal glutamate metabolism can lead to excitatory neuronal injury. The neurological effects of glutamate are mediated by N-methyl-d-aspartate (NMDA) receptors in both central and peripheral nervous systems, with exceptions in the bone and pancreatic islet.[124] To date, a direct agonist role of H2S on NMDA receptors is unknown, but it has been found that at physiologically relevant concentrations H2S selectively enhances NMDA receptor-mediated currents and expedites the induction of hippocampal LTP in rats.[118, 125] On the other hand, high concentration of H2S would damage brain and lead to decreased learning and memory function.
Drying kinetics and quality characteristics of microwave-assisted hot air dried beef chips
Published in Journal of Microwave Power and Electromagnetic Energy, 2021
Elif Aykın-Dinçer, Büşra Atlı, Özge Çakmak, Seda Canavar, Ayşegül Çalışkan
The consumer group for snacks, whose consumption vary depending on the level of income, is generally young people and children. Such products easily attract attention of children with their colorful packaging and design, and are located at easily accessible parts of supermarkets as a part of the marketing strategy. Additionally, use of flavor enhancers such as oil, salt and mono sodium glutamate makes these products more attractive and ensure that they are consumed over and over again. Consequently, parents are no longer able to prevent consumption of these products after a certain period of combat. It is extremely important for children to acquire correct eating habits from very early ages to prevent future health problems due to such wrong consumption behaviors.