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Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
Presumably, the glutamate receptor on the human tongue has made it easier to recognize sources of protein. Glutamate is not an essential amino acid but it is the most abundant component of proteins and also occurs uncombined with other amino acids in the fluids of vegetables as well as meat and fish. However, most amino acids taste sweet and/or bitter and those with two acid groups, like glutamic acid, taste sour as well. Monosodium glutamate (MSG) stimulates all the other four types of taste receptor. Hence it was proposed that those of us think of the course of meat and vegetables in a main meal as savory transfer that concept to the complex mixture of tastes in the free glutamate ions and also the sodium ions inherent in those foods (Freeman, Richardson, Kendal-Reed, and Booth 1993). That is, the taste of glutamate could create a learned configural stimulus from mixtures of sugar, acid and whatever type of bitter substance stimulates a profile of those receptors similar to that by amino acid, plus the salt that is there as well.
Food Types, Dietary Supplements, and Roles
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
The term ‘organic’ refers to the process used for the production of vegetal and animal foods. It is denotes foods that have been grown or farmed without the use of artificial chemicals such as chemical fertilizers, pesticides, insecticides, preservatives, hormones, antibiotics, or genetically modified organisms (GMO) (13–19). The other foods are called non-organic, natural, industrial, or conventionally-grown products. In general, organic foods are originated from natural foods exempt of artificial chemicals. In order to be labelled organic by an official organization such the USDA (United States Department of Agriculture) with a special certification, a food product must be free of artificial food additives. This includes artificial sweeteners, preservatives, natural coloring, flavoring, and monosodium glutamate (MSG). Organically grown crops tend to use natural fertilizers like manure to improve plant growth. Animals raised organically are also not given antibiotics or hormones. Organic farming tends to improve soil quality and the conservation of groundwater. Although organic fruits and vegetables are slightly more expensive than ordinary species and have shorter storage periods, they are beneficial not only for human health, but also for the environment, such as water, air, birds, fish, and bees. In summary, organic foods preserve human and animal health and reduce air and water pollution. The most commonly purchased organic foods are fruits, vegetables, grains, dairy products, and meat.
Chemophobia and the Boy Who Cried Wolf
Published in David Lightsey, The Myths about Nutrition Science, 2019
Monosodium glutamate (MSG) has had a long-standing undeserved poor reputation as a flavor enhancer. The compound itself is simply a combination of sodium and the naturally occurring amino acid L-glutamate, which is found in any food with protein, as well as naturally produced by our bodies. MSG is just the salt form of this amino acid, and a small fraction of the population may be sensitive to it. This may make the chemical problematic to a select few due to genetics, but it is irrelevant to most. After the consumption of MSG, the molecule is split into sodium and glutamate, both having well-established normal metabolic pathways. The glutamate segment is just a fraction of what one would normally consume daily in a typical diet and glutamate is a fuel source for the cells which line the digestive tract. The sodium segment of the molecule would be metabolized just like any other source of sodium from the diet. For additional safety information for MSG, I suggest the FDA’s “Questions and Answers on Monosodium Glutamate (MSG),” which can be found here: www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm328728.htm.
The low glutamate diet improves cognitive functioning in veterans with Gulf War Illness and resting-state EEG potentially predicts response
Published in Nutritional Neuroscience, 2022
Anna E. Kirkland, Michael Baron, John W. VanMeter, James N. Baraniuk, Kathleen F. Holton
The low glutamate diet is a healthy, whole food diet which restricts the intake of excitotoxins, which are amino acids in the diet that can over-excite glutamate receptors (e.g. free forms of glutamate and aspartate). Free forms of glutamate, such as monosodium glutamate (MSG), can be used as food additives to enhance the flavor of food [13]. Free glutamate can also be found in natural sources, like soy sauce, aged cheeses, seaweed, and tomato sauce. Aspartate is also restricted as it is an analog of glutamate. It is found most often in the diet as aspartame (a dipeptide of aspartate and phenylalanine), which is a commonly used artificial sweetener; and aspartate can also be found in hydrolyzed proteins and in gelatin. The low glutamate diet emphasizes consumption of foods which are protective against excitotoxicity and oxidative stress. More details on the low glutamate diet can be found elsewhere [12].
Berberine alleviates monosodium glutamate induced postnatal metabolic disorders associated vascular endothelial dysfunction in newborn rats: possible role of matrix metalloproteinase-1
Published in Archives of Physiology and Biochemistry, 2022
Abeer A. Abo Zeid, Ibrahim Rowida Raafat, Abeer G. Ahmed
Obesity and metabolic syndrome (MetS) are worldwide public health problems that lead to an increased prevalence of vascular disorders (Fussenegger and Pietrobelli Widhalm 2008). Its pathophysiology is complicated and not yet completely elucidated. Overconsumption of dietary monosodium glutamate (MSG) is extending throughout the world especially between children and adolescent as a flavour enhancer in fast food and even in our kitchens as in chicken stock cubes. Excessive utilisation of food additive especially MSG results in metabolic disorders with typical characteristic features of MetS with increased cardiovascular diseases risk (Pelantová et al.2016). The endothelial cells (ECs) lining of blood vessels is damaged by pathogens and/or oxidative radicals leading to endothelial dysfunction and vascular inflammation which triggers leukocyte adhesion and transmigration into the vessel wall. As a result, extracellular matrix (ECM) regulatory peptidases such as matrix metalloproteinase (MMPs) is expressed and activated in many different types of cardiovascular diseases (CVDs) including atherosclerosis, myocardial infarction, cardiac dysfunction (Amin et al.2016).
Emerging drugs for the prevention of migraine
Published in Expert Opinion on Emerging Drugs, 2021
Oyindamola Ogunlaja, Nazia Karsan, Peter Goadsby
There is extensive evidence for the role of glutamate in migraine pathophysiology. Studies have shown increased plasma and CSF levels of glutamate ictally and interictally in migraine patients [84–87]. Increased salivary levels of glutamate have also been found in patients with episodic and chronic migraine [88,89]. Monosodium glutamate, the sodium salt of glutamic acid has been suggested to trigger headaches [90,91]. In terms of migraine and the group I metabotropic glutamate receptors – mGluR5 has undergone more investigation than mGluR1. mGluR5 is present in trigeminal sensory afferents [92], the trigeminal ganglion [93], and the TCC [94,95]. The receptor is known to be involved in central sensitization, hence creating hyperalgesia and allodynia [81,82,96]. A recent study [97] showed that mGluR5 may contribute to the central sensitization of chronic migraine through regulation of synaptic plasticity via protein kinase C/N-methyl-D-aspartate receptor subtype 2B (NR2B) signaling, making it a potential therapeutic target for chronic migraine.