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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.
Insulin Resistance as a Risk Factor for Alzheimer's Disease
Published in André Kleinridders, Physiological Consequences of Brain Insulin Action, 2023
Miren Ettcheto, Amanda Cano, Elena Sanchez-Lopez, Carme Auladell, Jaume Folch, Antoni Camins
Glutamate is the main excitatory neurotransmitter in the brain which exerts a prominent role in the neurodegenerative process in LOAD and other neurological diseases. Memantine, an NMDA antagonist, is currently used for LOAD treatment due to its benefits in terms of improving cognitive decline. However, it is not able to stop LOAD, probably due to the late diagnosis, among other reasons. Interestingly, glutamate exhibits additional physiological roles in peripheral tissues, compared to its brain function (120). Recent preclinical data reported that activation of peripheral NMDA receptors is linked to metabolic disorders induced by HFD in mice (121). Thus, the blockage of NMDA receptors could be a potential strategy for the regulation of glucose and lipid metabolism in the treatment of IR and hepatic diseases (122).
Weaning: Why, When and What?
Published in Frank Falkner, Infant and Child Nutrition Worldwide:, 2021
The addition of monosodium glutamate to infant foods has been widely debated. Early observations indicated that monosodium L-glutamate could produce defects in the retina, and could modify the structure of neurons of the nucleus arcuatus in the hypothalamus in newborn animals (Olney, 1969). Subsequent studies could not attribute any neurotoxic effect to monosodium glutamate given in different doses with food or drinking water to different animal species at various ages and under different experimental conditions (Garattini, 1979). No adverse reactions could be demonstrated in children (Filer et al., 1979; Salmona et al., 1980; Tung and Tung, 1979), and there is evidence that term and premature infants metabolize glutamate in the same way as adults. Glutamate is easily metabolized by the human infant without adverse effects when added to meals, even at high levels (150mg/kg). It was therefore concluded that glutamate was a safe food additive. However, the addition of glutamate to infant food products does not present any specific advantage, and since some transient side effects such as the “Chinese restaurant syndrome” may be attributed to glutamate, manufacturers have not incorporated glutamate in infant and “junior” foods since the end of 1969, and the National Academy of Science had recommended that it should not be added to infant food preparations (Food & Nutrition Board, 1970).
From ligands to behavioral outcomes: understanding the role of mineralocorticoid receptors in brain function
Published in Stress, 2023
Huanqing Yang, Sowmya Narayan, Mathias V. Schmidt
Glutamate is essential for the creation and maintenance of synapses, learning and memory, and cellular metabolism. Glucocorticoids, and both acute and chronic stress stimulate glutamate release in the brain (Popoli et al., 2011). In response to stress, CA1 hippocampal excitability is increased, resulting in MR activation via a quick and transitory non-genomic action and an increase in presynaptic membrane glutamate release (Karst et al., 2005; Olijslagers et al., 2008). With the assistance of limbic system-related membrane proteins (Qiu et al., 2010), MR can facilitate information acquisition and retrieval of stored information, enabling humans to govern the evaluation of novel settings and pick appropriate behavioral response strategies. However, the increase in excitability and the release of glutamate are inhibited by the activated GR (de Kloet et al., 2009; Myers et al., 2014; Oitzl & de Kloet, 1992). Several investigations have demonstrated that non-contextual delivery of stress or use of the MR antagonist spironolactone prior to contextual fear conditioning can lessen contextual fear by interfering with memory formation via non-genomic effects (Sajadi et al., 2006; Zhou et al., 2010, 2011). Other studies have indicated that the MR antagonist spironolactone produces impairments in long-term potentiation (LTP), selective attention, and working memory function under stress (Avital et al., 2006; Cornelisse et al., 2011). Stimulating MR with flucortisone induces more emotional risk-behavior responses in young, healthy participants rather than conservative rational strategies (Deuter et al., 2017).
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].
Dietary omega-3 fatty acids prevent neonatal seizure-induced early alterations in the hippocampal glutamatergic system and memory deficits in adulthood
Published in Nutritional Neuroscience, 2022
Júlia D. Moreira, Letícia Vicari Siqueira, Alexandre P. Müller, Lisiane O. Porciúncula, Lúcia Vinadé, Diogo O. Souza
The fundamental role of glutamate for brain development, maturation and functions related to memory / learning processes and synaptic plasticity is well known, in addition to being involved in brain aging [5,6,9]. However, glutamate can become toxic to brain cells in a process named ‘excitotoxicity’ [6,9]. Glutamatergic excitotoxicity occurs when excess glutamate is release in the synaptic cleft and it overcomes the capacity of glial glutamate transporters to remove it from the synapse, which leads to NMDA receptor hyperactivation, excess calcium influx and the loss of neuronal homeostasis, culminating with cell death and loss of function [10,11]. Excitotoxicity is involved in pathological processes associated with neurological diseases such as Alzheimer's disease, Parkinson's disease, and epilepsy [10–12].