Monosodium glutamic acid

A seasoning is anything that enhances in flavor or appearance, or gives reflsh to foods. Spices, condiments, and salt or monosodium glutamate (MSG) are all seasonings (see Amino acids (msg)). 

In the food industries a number of amino acids have been widely used as flavor enhancers and flavor modifiers (see Flavors and spices). For example, monosodium L-glutamate is well-known as a meat flavor-enhancer and an enormous quantity of it is now used in various food appHcations (see Amino acids, L-MONOSODIUM glutamate (MSG)). Protein, hydroly2ed by acid or en2yme to be palatable, has been used for a long time in flavoring agents. 

In the case of hyperphenylalaninaemia, which occurs ia phenylketonuria because of a congenital absence of phenylalanine hydroxylase, the observed phenylalanine inhibition of proteia synthesis may result from competition between T.-phenylalanine and L-methionine for methionyl-/RNA. Patients sufferiag from maple symp urine disease, an inborn lack of branched chain oxo acid decarboxylase, are mentally retarded unless the condition is treated early enough. It is possible that the high level of branched-chain amino acids inhibits uptake of L-tryptophan and L-tyrosiae iato the brain. Brain iajury of mice within ten days after thek bkth was reported as a result of hypodermic kijections of monosodium glutamate (MSG) (0.5—4 g/kg). However, the FDA concluded that MSG is a safe kigredient, because mice are bom with underdeveloped brains regardless of MSG kijections (106). 

An estimation of the amount of amino acid production and the production methods are shown ia Table 11. About 340,000 t/yr of L-glutamic acid, principally as its monosodium salt, are manufactured ia the world, about 85% ia the Asian area. The demand for DL-methionine and L-lysiae as feed supplements varies considerably depending on such factors as the soybean harvest ia the United States and the anchovy catch ia Pern. Because of the actions of D-amiao acid oxidase and i.-amino acid transamiaase ia the animal body (156), the D-form of methionine is as equally nutritive as the L-form, so that DL-methionine which is iaexpensively produced by chemical synthesis is primarily used as a feed supplement. In the United States the methionine hydroxy analogue is partially used ia place of methionine. The consumption of L-lysiae has iacreased ia recent years. The world consumption tripled from 35,000 t ia 1982 to 100,000 t ia 1987 (214). Current world consumption of L-tryptophan and i.-threonine are several tens to hundreds of tons. The demand for L-phenylalanine as the raw material for the synthesis of aspartame has been increasing markedly. 

JECEA reviewed the safety studies of glutamate and endorsed its safety by allocating an Acceptable Daily Intake (ADI) for L-glutamic acid and its monosodium, potassium, ammonium, calcium, and magnesium salts as being "not specified." The scientific committee for food of EC concurred (40). 

Molasses is also used as an inexpensive source of carbohydrate in various fermentations for the production lactic acid, citric acid, monosodium glutamate, lysine, and yeast (60). Blackstrap molasses is used for the production of mm and other distilled spirits. 

The aucleotides iaosiae-5 -moaophosphate and guanosiae-5 -monophosphate, produced from yeast RNA are potent flavor potentiators for meat products. They act synergisticaHy with monosodium glutamate and are usually used ia coajuactioa with this amino acid. 

Sodium glutamate MSG 1-glutamic acid monosodium salt hydrolyzed vegetable protein utolyzed yeast whey protein... 

Hydrolyzed soy proteins are also sometimes added to hair-spray. These are more commonly known as soy sauce and MSG (monosodium glutamate), an amino acid. 

L-alpha-aspartyl-L-phenylalanine methyl ester. See aspartame 1-glutamic acid. See monosodium glutamate L-lysine, 90... 

CN N-[4-[[(2-amino-1,4-dihydro-4-oxo-6-pteridinyl)nnethyl]amino]benzoyl]-L-glutamic acid monosodium salt... 

Monoammonium glutamate Monocalcium citrate Monocalcium phosphate Monomagnesium phosphate Monopotassium citrate Monopotassium glutamate Monopotassium phosphate Monosodium citrate Monosodium glutamate Monosodium phosphate Montan acid esters Na, K and Ca salts of fatty acids Natamycin (pimaricin)... 

Food and feed additives do not stand back with regard to the diversity of products. They extend from minerals, mainly calcium, phosphorus, and potassium, to amino acids, vitamins and natural spices. All in all, there are several hundred individual compounds used as feed and food additives. The most expensive product is saffron, made from the stigmas of the saffron crocus flower. The yearly production amounts to about 700,000 kg, and the spice is retailing for about 2500/kg. Amino acids play a big role the largest product is monosodium glutamate (MSG), with a yearly production of 1.5-2 million tons and a price of about 2.30 per kilogram, followed by L-lysine (850,000 tons/ 1.50/kg), D,L-methionine (600,000 tons/ 3/kg), L-threonine (85,000 tons, 3.40/kg), and L-tryptophane (1750 tons/ 24/kg). Major producers of... 

Amino acids MSG (monosodium glutamate), D, L-methionine, L-lysine, L-threonine, L-tryptophane... 

Sodium Ion. The excessive intake of sodium ion coming from other than NaCl should be noticed, though reduced intake of NaCl is now a matter of great concern. Monosodium glutamate (MSG), for instance, is a subject of discussion. Since MSG effectively provides umami taste, it has been very popular as a Japanese seasoning. In the United States, MSG has currently been mark as a cause of "Chinese restaurant syndrome". In addition, beef, liver, blood and their processed foods contains a large amount of sodium ion. Sine sodium ion combines with aspartic acid and glutamic acid residues in protein, study of affinity of acidic amino acids to sodium ion has to be set out first. 

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