Gustatory responsiveness to monosodium glutamate and sodium chloride in four species of nonhuman primates

2004 ◽  
Vol 301A (11) ◽  
pp. 898-905 ◽  
Author(s):  
Matthias Laska ◽  
Laura Teresa Hernandez Salazar
Keyword(s):  
Sodium Chloride ◽  
Nonhuman Primates ◽  
Monosodium Glutamate

scholarly journals Escherichia coli ATCC 8739 Adapts to the Presence of Sodium Chloride, Monosodium Glutamate, and Benzoic Acid after Extended Culture

2012 ◽  
Vol 2012 ◽  
pp. 1-10 ◽  
Author(s):  
Chin How Lee ◽  
Jack S. H. Oon ◽  
Kun Cheng Lee ◽  
Maurice H. T. Ling
Keyword(s):  
Escherichia Coli ◽  
Sodium Chloride ◽  
Benzoic Acid ◽  
Monosodium Glutamate ◽  
Food Additives ◽  
Acid Resistance ◽  
Genetic Distances ◽  
Dissimilarity Index ◽  
E Coli ◽  
The Relationship

Escherichia coli is commonly found in intestine of human, and any changes in their adaptation or evolution may affect the human body. The relationship between E. coli and food additives is less studied as compared to antibiotics. E. coli within our human gut are consistently interacting with the food additives; thus, it is important to investigate this relationship. In this paper, we observed the evolution of E. coli cultured in different concentration of food additives (sodium chloride, benzoic acid, and monosodium glutamate), singly or in combination, over 70 passages. Adaptability over time was estimated by generation time and cell density at stationary phase. Polymerase chain reaction (PCR)/restriction fragments length polymorphism (RFLP) using 3 primers and restriction endonucleases, each was used to characterize adaptation/evolution at genomic level. The amplification and digestion profiles were tabulated and analyzed by Nei-Li dissimilarity index. Our results demonstrate that E. coli in every treatment had adapted over 465 generations. The types of stress were discovered to be different even though different concentrations of same additives were used. However, RFLP shows a convergence of genetic distances, suggesting the presence of global stress response. In addition, monosodium glutamate may be a nutrient source and support acid resistance in E. coli.

scholarly journals Characterizing Dysgeusia in Hemodialysis Patients

2019 ◽  
Vol 44 (3) ◽  
pp. 165-171 ◽  
Author(s):  
Ciara Fitzgerald ◽  
Gretchen Wiese ◽  
Ranjani N Moorthi ◽  
Sharon M Moe ◽  
Kathleen Hill Gallant ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Kidney Disease ◽  
Sodium Phosphate ◽  
Monosodium Glutamate ◽  
Serum Levels ◽  
Taste Perception ◽  
Maintenance Hemodialysis ◽  
Cross Sectional ◽  
Serum Parameters ◽  
Cross Sectional Design

Abstract Dysgeusia (abnormal taste) is common in those with chronic kidney disease and contributes to poor nutritional intake. Previous sensory work has shown that taste improves after dialysis sessions. The goal of this pilot study was to characterize altered taste perceptions in patients on dialysis compared with healthy adults, and to evaluate relationships between serum parameters with taste perceptions. We hypothesized that patients undergoing dialysis would experience blunted taste intensities compared with controls, and that serum levels of potential tastants would be inversely related to taste perception of compounds. Using a cross-sectional design, we carried out suprathreshold sensory assessments (flavor intensity and liking) of tastants/flavors potentially influenced by kidney disease and/or the dialysis procedure. These included sodium chloride, potassium chloride, calcium chloride, sodium phosphate, phosphoric acid, urea, ferrous sulfate, and monosodium glutamate. Individuals on maintenance hemodialysis (n= 17, 10 males, range 23–87 years) were compared with controls with normal gustatory function (n=29, 13 males, range 21–61 years). Unadjusted values for intensity and liking for the solutions showed minimal differences. However, when values were adjusted for participants’ perceptions of water (as a control for taste abnormalities), intensity of monosodium glutamate, sodium chloride, and sodium phosphate solutions were more intense for patients on dialysis compared with controls. Some significant correlations were also observed between serum parameters, particularly potassium, for dialysis patients and sensory ratings. These results suggest altered taste perception in patients during dialysis warrants further study.

scholarly journals Factors affecting the voluntary intake of food by sheep

1988 ◽  
Vol 59 (1) ◽  
pp. 63-72 ◽  
Author(s):  
W. L. Grovum ◽  
H. W. Chapman
Keyword(s):  
Sodium Chloride ◽  
Hydrochloric Acid ◽  
Monosodium Glutamate ◽  
Latin Square ◽  
Feed Additives ◽  
Acid Salt ◽  
Related Effect ◽  
Sham Feeding ◽  
Factors Affecting ◽  
Voluntary Intake

1. Sheep with oesophageal fistulas were sham-fed on pelleted lucerne (Medicago sativa) hay to assess the palatability of added chemicals representing the tastes of sweet (sucrose), sour (hydrochloric acid), salt (sodium chloride), bitter (urea) and umami (monosodium glutamate; MSG).2. Plain pellets and four concentrations of each chemical were sham-fed for 30 min after 5·5 h deprivation in 5x5 Latin-square experiments following a period of adaptation feeding.3. Sucrose, at concentrations of 15–120 g/kg air-dried pellets, depressed intakes with a linear relation between intake (I; g) and concentration (C; g/kg): I = 1001-3·42C.4. HCl at 6·25–25·0 g/kg pellets had no effect on sham intakes but at 50 g/kg reduced them by 50% of control (P < 0·05).5. NaCl at 50–200 g/kg increased sham intakes by 26% (P < 0·01) with no evidence of a dose-related effect.6. Urea at 10–80 g/kg decreased sham intakes by 26·9% (P < 0·01) with no evidence of a dose-related effect.7. MSG at 5–40 g/kg in two experiments increased sham intakes by 16·1 and 40·8% (P < 0·05). In another experiment at 1-8 g/kg there wasno significant effect.8. When palatability and post-ingestive effects are separated by sham-feeding, the effect of added chemicals on intake may be completely different from when they are ingestednormally (e.g. NaCl and sucrose). This newly developed technique enables the palatabilityeffect of feed additives to be tested critically and economically.

Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter

2013 ◽  
Vol 80 (3) ◽  
pp. 319-325 ◽  
Author(s):  
Vanessa Rios de Souza ◽  
Tassyana Vieira Marques Freire ◽  
Carla Gonçalves Saraiva ◽  
João de Deus Souza Carneiro ◽  
Ana Carla Marques Pinheiro ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Salt Intake ◽  
Monosodium Glutamate ◽  
Estimation Method ◽  
Potassium Phosphate ◽  
Sensory Profile ◽  
Dietary Salt ◽  
Dietary Salt Intake ◽  
Temporal Dominance

Studies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The objective of this study was to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in butter and to study the sensory profile of sodium chloride and the substitutes using the analysis of Temporal Dominance of Sensations (TDS). Using the magnitude estimation method, it was determined that the potencies of potassium chloride, monosodium glutamate and potassium phosphate relative to the 1% sodium chloride in butter are 83·33, 31·59 and 33·32, respectively. Regarding the sensory profile of the tested salt substitutes, a bitter taste was perceived in the butter with potassium chloride, a sour taste was perceived in the butter with potassium phosphate and sweet and umami tastes were dominant in the butter with monosodium glutamate. Of all the salt substitutes tested calcium lactate, potassium lactate, calcium chloride and magnesium chloride were impractical to use in butter.

scholarly journals Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 71 ◽  
Author(s):  
Shangci Wang ◽  
Shaokang Zhang ◽  
Koushik Adhikari
Keyword(s):  
Sodium Chloride ◽  
Yeast Extract ◽  
Consumer Demand ◽  
Monosodium Glutamate ◽  
Sensory Attributes ◽  
Consumer Perceptions ◽  
Sensory Characteristics ◽  
Consumer Acceptability ◽  
Chloride Salt ◽  
Umami Taste

Soup manufacturers are removing monosodium glutamate (MSG) to meet consumer demand for natural ingredients. This research investigated the influence of MSG and its substitutes (yeast extract: YE; mushroom concentrate: MC; tomato concentrate: TC) on clear chicken soup with 0.4% sodium chloride (salt) by comparing sensory attributes and consumer acceptability among each other, and to a chicken soup sample containing 0.5% salt (Salt 0.5%). The soup with 0.4% salt without enhancers was designated as the control. Corresponding list of ingredients was also presented to consumers to study the effects on consumer expectations about chicken soup products. Our results showed that MSG and its substitutes significantly (P < 0.05) enhanced the sensory properties of chicken soup. These flavor enhancers also achieved statistically same or stronger improvement in overall flavor, meaty flavor, chicken flavor and umami taste when compared to Salt 0.5% sample. Consumers significantly preferred MSG 0.1%, YE 0.025%, and Salt 0.5% samples than others. Compared to MC and TC samples, less consumers perceived MSG and YE samples as “free of artificial” and “natural” with lower consumption interest. Claims about artificial/natural ingredients were attractive selling points for chicken soups, but good sensory appealing was the most important attribute linearly affecting consumer satisfactions.

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