 |
|
Receptor activated exclusively by glutamate discovered on tongue
October 09, 2009One hundred years ago, Kikunae Ikeda discovered the flavour-giving properties of glutamate, a non essential amino acid traditionally used to enhance the taste of many fermented or ripe foods, such as ripe tomatoes or cheese. New research now reveals that the tongue has a receptor that is exclusively activated by glutamate.
"Although other receptors have been found on the tongue that are also aroused by glutamate, they are not specific. That is, they need to be in contact with nucleotides and many other amino acids to be activated. Our study reveals the first receptor on the tongue exclusively for glutamate," Ana San Gabriel, the main author of the article and a scientist belonging to the Spanish Network of Researchers Abroad, based at the Institute of Life Sciences in Ajinomoto, Kawasaki (Japan), explained to SINC.
According to the study, which was published in the latest issue of the American Journal of Clinical Nutrition, glutamate is a non essential amino acid that is used commercially as glutamate sodium salt, monosodium glutamate (MSG) E-621, because it is stable and easy to dissolve. This added glutamate, identical to the 'natural glutamate', is sometimes used to reduce cooking and meal preparation time and to provide more flavour.
MSG is also used to reduce the sodium in meals: table salt contains 40% sodium, whereas MSG contains 13%. Many fermented or ripe foods are rich in natural MSG, such as ripe tomatoes (250-300 mg/100g), parmesan cheese (1600 mg/100g), Roquefort cheese (1600 mg/100g) and Gouda cheese (580 mg/100g). Manchego cheese and Iberian cured ham have a similar taste.
One hundred years ago, Kikunae Ikeda, a lecturer at the Imperial University of Tokyo, discovered the flavouring properties of glutamate after extracting it from the seaweed Laminaria japonica, calling its taste 'umami' (savoury). Since then, MSG has been one of the condiments that has received the most attention from researchers, along with its effects. All the international food safety agencies consider it safe for human consumption.
Regarding whether glutamate is possibly toxic, the researcher is categorical. "If food safety is evaluated with scientific rigor, MSG is entirely safe for human consumption. If people talk about it being toxic and MSG continues to receive negative publicity, it is because results are extrapolated from administration routes and doses that do not correspond to reality. In fact, it is less toxic than salt".
Even in breast milk
We are exposed to free glutamate from childhood. The most abundant amino acid in breast milk has 0.02% of glutamate, so a 5kg baby who takes 800 ml of breast milk a day, consumes 0.16g of glutamate. "The amount of glutamate consumed by babies that only breastfeed is equivalent to the MSG of Korea or Taiwan," the researcher concludes.
Total consumption of glutamate (both free and joined to proteins) in an adult diet amounts to around 10 grams a day (100-150mg/kg/day assuming a weight of 70kg), whereas the consumption of glutamate as a condiment in the form of MSG varies from 0.4g in the US, 1.5g in Japan and Korea and 3g in Taiwan (from 6 to 43mg/kg/day). MSG consumption in Spain has not been estimated, but the United Kingdom is calculated to consume 0.6 g on average and 2g in a minority segment of the population (three times more than average).
FECYT - Spanish Foundation for Science and Technology
MSG is also used to reduce the sodium in meals: table salt contains 40% sodium, whereas MSG contains 13%. Many fermented or ripe foods are rich in natural MSG, such as ripe tomatoes (250-300 mg/100g), parmesan cheese (1600 mg/100g), Roquefort cheese (1600 mg/100g) and Gouda cheese (580 mg/100g). Manchego cheese and Iberian cured ham have a similar taste.
One hundred years ago, Kikunae Ikeda, a lecturer at the Imperial University of Tokyo, discovered the flavouring properties of glutamate after extracting it from the seaweed Laminaria japonica, calling its taste 'umami' (savoury). Since then, MSG has been one of the condiments that has received the most attention from researchers, along with its effects. All the international food safety agencies consider it safe for human consumption.
Regarding whether glutamate is possibly toxic, the researcher is categorical. "If food safety is evaluated with scientific rigor, MSG is entirely safe for human consumption. If people talk about it being toxic and MSG continues to receive negative publicity, it is because results are extrapolated from administration routes and doses that do not correspond to reality. In fact, it is less toxic than salt".
Even in breast milk
We are exposed to free glutamate from childhood. The most abundant amino acid in breast milk has 0.02% of glutamate, so a 5kg baby who takes 800 ml of breast milk a day, consumes 0.16g of glutamate. "The amount of glutamate consumed by babies that only breastfeed is equivalent to the MSG of Korea or Taiwan," the researcher concludes.
Total consumption of glutamate (both free and joined to proteins) in an adult diet amounts to around 10 grams a day (100-150mg/kg/day assuming a weight of 70kg), whereas the consumption of glutamate as a condiment in the form of MSG varies from 0.4g in the US, 1.5g in Japan and Korea and 3g in Taiwan (from 6 to 43mg/kg/day). MSG consumption in Spain has not been estimated, but the United Kingdom is calculated to consume 0.6 g on average and 2g in a minority segment of the population (three times more than average).
FECYT - Spanish Foundation for Science and Technology
Glutamate Current Events and Glutamate News RSSResearchers find potential treatment for Huntington's disease
Investigators at Burnham Institute for Medical Research (Burnham), the University of British Columbia's Centre for Molecular Medicine and Therapeutics and the University of California, San Diego have found that normal synaptic activity in nerve cells (the electrical activity in the brain that allows nerve cells to communicate with one another) protects the brain from the misfolded proteins associated with Huntington's disease.
CSHL team solves structure of NMDA receptor unit that could be drug target for neurological diseases
A team of scientists at Cold Spring Harbor Laboratory (CSHL) reports on Thursday their success in solving the molecular structure of a key portion of a cellular receptor implicated in Alzheimer's, Parkinson's, and other serious illnesses.
Clinical tests begin on medication to correct Fragile X defect
NIH-supported scientists at Seaside Therapeutics in Cambridge, Mass., are beginning a clinical trial of a potential medication designed to correct a central neurochemical defect underlying Fragile X syndrome, the most common inherited cause of intellectual disability.
This is your brain on fatty acids
Saturated fats have a deservedly bad reputation, but Johns Hopkins scientists have discovered that a sticky lipid occurring naturally at high levels in the brain may help us memorize grandma's recipe for cinnamon buns, as well as recall how, decades ago, she served them up steaming from the oven.
Benefit of memantine in the treatment of Alzheimer's disease not proven
There is no scientific proof that patients with moderate or severe Alzheimer's disease benefit from drugs containing the agent memantine.
General anesthetics lead to learning disabilities in animal models
Studies by researchers at Wake Forest University School of Medicine have shown that blocking the NMDA receptor in immature rats leads to profound, rapid brain injury and disruption of auditory function as the animals mature.
Now hear this
Deep in the ear, 95 percent of the cells that shuttle sound to the brain are big, boisterous neurons that, to date, have explained most of what scientists know about how hearing works.
The white stuff: Marine lab team seeks to understand coral bleaching
With technology similar to that used by physicians to perform magnetic resonance imaging (MRI) scans, researchers from six institutions-including the National Institute of Standards and Technology (NIST)-working at the Hollings Marine Laboratory (HML) in Charleston, S.C., are studying the metabolic activity of a pathogen shown to cause coral bleaching, a serious threat to undersea reef ecosystems worldwide.
Researchers find a key mechanism in the development of nerve cells
Chaos brews in the brains of newborns: the nerve cells are still bound only loosely to each other.
Computer Model Shows Changes in Brain Mechanisms for Cocaine Addicts
About 2 million Americans currently use cocaine for its temporary side-effects of euphoria, which have contributed to making it one of the most dangerous and addictive drugs in the country.
More Glutamate Current Events and Glutamate News Articles
 |
In Bad Taste: The Msg Symptom Complex : How Monosodium Glutamate Is a Major Cause of Treatable and Preventable Illnesses, Such As Headaches, Asthma, Epilepsy, heart by George R. Schwartz (Author), Kathleen A. Schwartz (Foreword) Did you know that you may have a poison in your pantry? A substance which can case migraine headaches and balance difficulties; precipitate severe shortness of breath, asthma attacks and heart irregularities; cause disabling arthritis, and even serious depressions? A substance that can induce disruptive behavior problems in your children? Monosodium glutamate (MSG), a universally used flavor enhancer, permeates our processed, packaged and frozen foods. For those sensitive to this substance, it is indeed a poison. The dose of MSG throughout our foods is increasing. It can even be found in cans of tuna, and injected into turkeys. It is served to us in the finest restaurants and to our children in school. Older people are particularly susceptible. Many elderly people... |
 |
Spicemaster MSG (Monosodium Glutamate), 28-Ounce Plastic Container (Pack of 2) by ADM Food Service |
 |
Aji-No-Moto: Monosodium Glutamate Seasoning, 1lb (454g ITEM DESCRIPTIONS BRAND NEW, SEALED Monosodium Glutamate 1LB (454G) INGREDIENTS Seasoning Monosodium Glutamate PRODUCT DETAILS Umami Super-Seasoning Made In America's Heartland Made from Iowa Corn: Aji-No-Moto Is Made from Iowa Corn Through A Fermentation Process Which Is Similar to The One Used to Make Yogurt, Beer, and Soy Sauce. The Fifth Taste: Umami Is Internationally Recognized By Researchers and Chefs As Fifth Basic Taste In |
 |
The Glutamate Receptors (The Receptors) by Robert W. Gereau IV (Author), Robert W. Gereau IV (Editor), Geoffrey Swanson (Editor) Glutamate receptors are critically important for normal brain function. The preceding decade has seen remarkable advances in our understanding of the physiological function and molecular structure of these proteins. The Glutamate Receptors provides an expansive review of the field with a topical update to two excellent books - The Ionotropic Glutamate Receptors and The Metabotropic Glutamate Receptors. An exciting primer to the study of glutamate receptors and their central role in neurotransmission, The Glutamate Receptors covers the extraordinary research and significant developments in the decade since the previous books were published and gives a snapshot of how prominent scientists look to the future of research in the field. Both insightful and comprehensive, The Glutamate... |
 |
Glutamate Miche (Primary Contributor) |
 |
L-Glutamine, 500 mg, 100 Tabs by Maximum International L-glutamine is a naturally occurring amino acid found abundantly in muscle and plasma and is a necessary building block of the neurotransmitter, glutamate. Glutamine is used throughout the body as a cellular energy source and to assist in the rapid cell division of the gut and immune systems. It therefore protects the walls of the GI tract and helps to maintain immune health. Because glutamine is both a nitrogen and carbon donor, it helps to build muscle and replenish muscle glycogen stores, preventing atrophy. Glutamine supplementation is recommended for people who engage in heavy exercise or who suffer from muscle wasting, to replenish normal levels. In hospital settings, glutamine administered parenterally to patients after abdominal surgery, has improved healing times. |
 |
Glutamate and GABA Receptors and Transporters: Structure, Function and Pharmacology (The Taylor & Francis Series in Pharmaceutical Sciences) by Jan Egebjerg (Editor), Arne Schousboe (Editor), Povl Krogsgaard-Larsen (Editor) The aim of this book is, by the help of specialists in the field, to convey recent discoveries in a framework of the basic concepts in the field of glutamate and GABA receptor research. The book is suitable for postgraduate students studying ligand gated channels but also beneficial for industrial and academic research scientists in both the glutamate and GABA field. |
 |
MSG FRESHLY PACKED IN LARGE JARS, spices, herbs, seasonings by QABC. Welcome to MARSHALLS CREEK SPICES, a division of Pure And Natural Spices, where we pack and sell a large selection of spices, herbs and blends, in attractive, clear, almost quart size, wide mouth jars, with tamper proof seals. Marshalls Creek Spices stock over 150 different varieties. All packed weekly, unlike what you buy in the store. The stores carry spices that are packed somewhere, then shipped and stored somewhere else, and then months later, end up on your stores shelf. Where it may sit for another few weeks. For freshness, quality and economy, Marshalls Creek Spices can't be beat. |
 |
L & W MONOSODIUM GLUTAMATE (PURITY 99% UP) 14OZ. ITEM DESCRIPTIONS BRAND NEW, SEALED L & W MONOSODIUM GLUTAMTE PURITY 99 % UP NET WT 14 OZ (397G) PRODUCT OF TAIWANT MANUFACTURE: L & W GROUP INC. |
 |
Monosodium Glutamate With DJ Cucumber Slice Mf Doom (Primary Contributor) |
| © 2009 BrightSurf.com |