scholarly journals Токсичний вплив глутамату натрію на живий організм

2017 ◽  
Author(s):  
A. V. Rutska ◽  
N. V. Getsko ◽  
I. Y. Krynytska
Keyword(s):  
Diabetes Mellitus ◽  
Human Health ◽  
Food Industry ◽  
Molecular Mechanisms ◽  
Morphological Changes ◽  
Monosodium Glutamate ◽  
Food Additives ◽  
Developed Countries ◽  
Nervous System Development ◽  
Sodium Glutamate

The article analyzes the available literature data on the problem of the food additives usage in the food industry. According to many scientists, reducing the amount of fresh foods that are eaten, and increasing of artificial additives may be one of reasons for increased prevalence of diseases such as cancer, diabetes mellitus, obesity, depression and asthma.Number of food additives used in food industry in different countries, is up to five hundred today, not counting the combined additives and flavorings. One of the most common food additive inUkraineand inEuropeis monosodium glutamate (E-621). Studies have shown that excess of sodium glutamate intake can provoke the development of hypertension and stroke, diabetes mellitus, Alzheimer's disease and abnormalities of the nervous system development, erosive lesions of the mucous membrane of the stomach and weight gain.There are no reliable data that showed in what doses and at what conditions monosodium glutamate which is used in foods constantly is harmful to health. On the one hand, there are studies that intake of monosodium glutamate in the dosage of3 gramsper day is dangerous to human health. However, other researchers argue that daily administration of sodium glutamate to rats even in safe for human health doses (15 and 30 mg/kg), corresponding to 1 and2 gramsfor the average adult person, has toxic effects.Thus, based on the large amount of data can be argued that today there is a constant increase in the use of food additives in the food industry of an economically developed countries as well as countries with low intake. And because food additives are foreign substances to the human body (due to the chemical composition or number) investigation of their effect on human health has become relevant. Moreover, small number of data on biochemical and morphological changes in major organs and body systems dictate the need for a detailed study of the problem. In addition, it is necessary to focus not only on the study of established dangerous doses of food additives, but also to study the molecular mechanisms of these substances influence on the living body in "safe" (permitted) doses.

scholarly journals The Effect of Food Additives (Monosodium Glutamate - MSG) On Human Health - A Critical Review

2020 ◽  
pp. 362-369
Author(s):  
Zahraa Hameed Al-Agili
Keyword(s):  
Human Health ◽  
Monosodium Glutamate ◽  
Food Additives ◽  
The Body ◽  
Short Term ◽  
Laboratory Rats ◽  
Frequent Use ◽  
Effect Of Food ◽  
Kidney Liver

According to the famous saying of the medieval physician Paracelsus, "There is no substance without poison. Only the dose determines the extent of the toxic effect." Here, the effect of monosodium glutamate (MSG) on human health and the risks to the health of its frequent use in the short term was addressed and the long term was evaluated according to the studies of several researchers specializing in this regard. Monosodium glutamate (MSG) is known as one of the most popular food additives that classified as a flavor enhancer. Parts of the evidence were reviewed from the literature explaining its effect on immune system cells in addition to metabolic disorders by exposing individuals to obesity and what is known as metabolic syndrome, as well as reviewing a lot of evidence indicating the effect of MSG intake on the health of the kidney, liver and other parts of the body through Practical application to laboratory rats and clinical studies in humans.

scholarly journals What is sodium glutamate and what effects it has on health

2019 ◽  
Vol 6 (5) ◽  
pp. 223-226
Author(s):  
Monica Butnariu  ◽  
Ioan Sarac
Keyword(s):  
Amino Acid ◽  
Essential Amino Acid ◽  
Food Industry ◽  
Monosodium Glutamate ◽  
Sodium Glutamate

Sodium glutamate or monosodium glutamate is a substance found naturally in certain foods, but it is a compound used in the food industry to enhance the flavor. The compound is a non-essential amino acid, which is contained in tomatoes, milk, mushrooms, fish or cheese. In the food industry, sodium glutamate is also known as MSG or E621. Its role is to enhance the flavor of the dishes, as it has the chemical ability to enhance the flavor. In fact, MSG itself has no taste, but it is activated when it is combined with spices or flavored foods.

scholarly journals GENDER AND AGE ASPECTS OF BIOENERGETICS PROCESSES IN EXPERIMENTAL PASSIVE TOBACCO SMOKING AND MONOSODIUM GLUTAMATE ADMINISTRATION

2019 ◽  
Vol 4 (2) ◽  
pp. 79-86
Author(s):  
A. V. Rutska ◽  
I. Ya. Krynytska
Keyword(s):  
Succinate Dehydrogenase ◽  
Cytochrome Oxidase ◽  
Tobacco Smoke ◽  
Molecular Mechanisms ◽  
Monosodium Glutamate ◽  
Food Additives ◽  
Significant Inhibition ◽  
Male Rats ◽  
Control Group ◽  
Mitochondrial Enzymes

Background. Active smoking and exposure to passive smoke are responsible for more than 5 million deaths each year. At the same time, a characteristic feature of present food technologies is the use of food additives that are not always safe for human health, such as monosodium glutamate (MSG). Objective. The aim of the research was to determine the changes in mitochondrial enzymes activity in rats in case of passive tobacco smoke combined with prolonged administration of MSG in the sex and age aspects. Methods. The evaluation of bioenergetics processes in the mitochondria of circulating neutrophils was carried out using succinate dehydrogenase (SDG) and cytochrome oxidase (CO) activity.  Results. Passive tobacco smoke combined with the MSG administration in mature male-rats is accompanied by a significant inhibition of bioenergetics processes, as evidenced by a decrease in succinate dehydrogenase activity by 47.1% (p<0.001) compared to the intact animals, which is by 27.9% (p<0.001) below this index in case of the isolated effect of tobacco smoke and reduction of cytochrome oxidase activity by 27.5% (p<0.001) compared to the control group. Conclusions. Thus, the findings suggest that low dose intake of monosodium glutamate enhances the ability of tobacco smoke to disrupt the cell's bioenergetics processes by affecting the respiratory chain function and generation of ATP. Therefore, it is advisable to investigate the established toxic doses of E621, as well as to study the molecular mechanisms of the ‘safe’ (allowed) doses of MSG effect on a living organism.

Examining the Use of Taste Enhancers in Instant Noodles and Public Perception of Monosodium Glutamate in Muscat, Oman

2020 ◽  
Vol 16 (2) ◽  
pp. 198-206
Author(s):  
Maryam Al-Azawi ◽  
Dima Altattan ◽  
Salma Khamis Ali ◽  
Majed Mamoun AbuKhader
Keyword(s):  
Pilot Study ◽  
Food Industry ◽  
Public Perception ◽  
Fruits And Vegetables ◽  
Monosodium Glutamate ◽  
Food Additives ◽  
Sodium Content ◽  
Large Numbers ◽  
The Media ◽  
Instant Noodles

Background: Monosodium Glutamate (MSG) is an extensively used additive in food industry as a taste enhancer and found naturally in fruits and vegetables. Aim: To examine and assess the use of taste enhancers and correlate with the amount of salt (sodium) in instant noodles sold in the Omani market. A pilot study was also conducted to assess public perception towards MSG use in these products. Methods: The different names and written forms of taste enhancers and salt (sodium) content are printed on the outer pack of instant noodles and 200 questionnaires distributed to public were recorded, collected respectively and subsequently analyzed. Results: There were 93 instant noodles varieties collected in which MSG was either not used (27.8%) or used alone (32.3%) or with other additives (39.9%). Three popular brands; Indomie (14 varieties), Maggie (9 varieties) and Koka (18 varieties), were considered for further examination for the number of food additives used and the correlation between MSG and salt (sodium) content. One of these brands has a significant amount of food additives used and in these products there is a tendency (p = 0.051) that the use of MSG is associated with reducing the amount of salt (sodium) content. The survey showed that public perception towards MSG is better among Asians. Noodles are popular among participants despite the awareness of the presence of MSG. Conclusion: Large numbers of noodles products contain MSG in addition to other additives. It seems that consumption of instant noodles is influenced by the culture or the media or the surrounding.

scholarly journals Genotoxic, carcinogenic potential of food additives and their other effects on human healthGıda katkı maddelerinin genotoksik, karsinojenik potansiyeli ve insan sağlığı üzerindeki diğer etkileri

2017 ◽  
Vol 14 (4) ◽  
pp. 3093
Author(s):  
Selen Şen ◽  
Hüseyin Aksoy ◽  
Serkan Yılmaz
Keyword(s):  
Neurodegenerative Diseases ◽  
Human Health ◽  
Health Risks ◽  
Food Production ◽  
Food Additives ◽  
Developed Countries ◽  
Food Technology ◽  
Carcinogenic Potential ◽  
Toxicological Studies ◽  
Carcinogenic Effects

The use of food additives (FAs) in food production has become an indispensable part of food technology primarily in developed countries for the last 30 years. Today, we encounter with chemical or E coded names of FAs in the ingredients written on the packages of many food products; from take-home foods to frozen products and canned goods. Some of these products, which have been increasing in terms of usage and number each passing day, have detected genotoxic and carcinogenic effects with various toxicological test systems. Besides, some of these are emerged to play role in the formation of hyperactivity, allergy, neurodegenerative diseases, obesity, diabetes, reproduction and gastrointestinal system disorders. In this review, it is aimed to give information about food additives which have been determined to have genotoxic and carcinogenic effects and reported to cause other health risks with toxicological studies. Extended English abstract is in the end of PDF (TURKISH) file. ÖzetSon 30 yıldır gelişmiş ülkeler başta olmak üzere, gıda üretiminde katkı maddelerinin kullanımı gıda teknolojisinin vazgeçilmez bir parçası olmuştur. Günümüzde, hazır gıdalardan, dondurulmuş ürünlere ve konservelere kadar tükettiğimiz birçok gıda maddesinin ambalajlarındaki içindekiler kısmında gıda katkı maddelerinin kimyasal yada E kodlu isimleri ile karşı karşıya gelmekteyiz. Kullanımları ve sayıları her geçen gün artan bu maddelerin bazılarının genotoksik ve karsinojenik etkili olduğu çeşitli toksikolojik test sistemleriyle belirlenmiştir. Ayrıca bazılarının hiperaktivite, alerji, nörodejeneratif hastalıklar, obezite, diyabet, üreme ve gastrointestinal sisteme ilişkin bozuklukların oluşumunda rol oynadığı da ortaya çıkmıştır. Bu derlemede, toksikolojik çalışmalarla genotoksik, karsinojenik etkilere sahip olduğu ve diğer sağlık risklerine yol açtığı belirlenen gıda katkı maddeleri hakkında bilgi verilmesi amaçlanmıştır.

Emerging Nutrition Gaps in a World of Affluence - Micronutrient Intake and Status Globally

2011 ◽  
Vol 81 (4) ◽  
pp. 238-239 ◽  
Author(s):  
Manfred Eggersdorfer ◽  
Paul Walter
Keyword(s):  
Developing Countries ◽  
Human Health ◽  
Old Age ◽  
Molecular Basis ◽  
Health Benefit ◽  
Developed Countries ◽  
Micronutrient Deficiencies ◽  
New Science ◽  
Health And Nutrition ◽  
Micronutrient Intake

Nutrition is important for human health in all stages of life - from conception to old age. Today we know much more about the molecular basis of nutrition. Most importantly, we have learnt that micronutrients, among other factors, interact with genes, and new science is increasingly providing more tools to clarify this interrelation between health and nutrition. Sufficient intake of vitamins is essential to achieve maximum health benefit. It is well established that in developing countries, millions of people still suffer from micronutrient deficiencies. However, it is far less recognized that we face micronutrient insufficiencies also in developed countries.

PENGETAHUAN PENGGUNAAN MONOSODIUM GLUTAMATE (MSG) IBU RUMAH TANGGA

2018 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Siti Nur Rochimiwati ◽  
Sukmawati Sukmawati ◽  
Budiman Budiman
Keyword(s):  
Health Hazard ◽  
Monosodium Glutamate ◽  
Food Additives ◽  
Descriptive Study ◽  
Interview Method ◽  
Level Of Knowledge ◽  
Lower Intelligence ◽  
Use Of Knowledge ◽  
Health Objective ◽  
Flavor Enhancer

Background : flavor enhancing food additives are often added as a flavor enhancer known as MSG that exceed the dose . if the addition of the additive is often done to cause dependence , so it will pose a health hazard to the consumer , such as stomach disorders, allergies , hypertension , asthma , cancer , diabetes , and lower intelligence. Most housewives do not know the information would adversely affect health. Objective : This study aims to describe the level of knowledge of the use of monosodium glutamate ( MSG ) housewife in backwoods village sauleya timbuseng Polongbangkeng northern districts Kab.Takalar. Methods : This is a descriptive study. samples are all housewives in the hamlet village sauleya timbuseng Polongbangkeng northern districts Kab. Takalar , who meet the criteria as much as 49 people . Data on the use MSG knowledge samples obtained by the interview method which uses a questionnaire instrument.the data presented in the from of frequency distribution graphic and narrative. Result : Results of research on the use of knowledge MSG housewives generally less category as many as 25 ( 51.0 % ) , use of MSG housewives generally can not be tolerated as many as 36 ( 73.5 % ). Conclusion : Knowledge of the use of MSG housewife classified as less and use MSG can not be tolerated.

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

Evaluation of the Effect of Nanoparticles Zinc Oxide/Camellia sinensis Complex on the Kidney of Rats Treated with Monosodium Glutamate: Antioxidant and Histological Approaches

2019 ◽  
Vol 20 (7) ◽  
pp. 542-550 ◽  
Author(s):  
Nahla S. El-Shenawy ◽  
Reham Z. Hamza ◽  
Fawziah A. Al-Salmi ◽  
Rasha A. Al-Eisa
Keyword(s):  
Zinc Oxide ◽  
Camellia Sinensis ◽  
Zinc Oxide Nanoparticles ◽  
Morphological Changes ◽  
Monosodium Glutamate ◽  
Oxide Nanoparticles ◽  
High Dose ◽  
Enzymatic Antioxidants ◽  
Zno Nps ◽  
Tea Extract

Background: Zinc oxide nanoparticles (ZnO NPs) are robustly used biomedicine. Moreover, no study has been conducted to explore the consequence of green synthesis of ZnO NPs with Camellia sinensis (green tea extract, GTE) on kidneys of rats treated with monosodium glutamate (MSG). Methods: Therefore, the objective of the research was designed to explore the possible defensive effect of GTE/ZnO NPs against MSG-induced renal stress investigated at redox and histopathological points. Results: The levels of urea and creatinine increased as the effect of a high dose of MSG, in addition, the myeloperoxidase and xanthine oxidase activates were elevated significantly with the high dose of MSG. The levels of non-enzymatic antioxidants (uric acid, glutathione, and thiol) were decreased sharply in MSG-treated rats as compared to the normal group. Conclusion: The data displayed that GTE/ZnO NPs reduced the effects of MSG significantly by reduction of the level peroxidation and enhancement intracellular antioxidant. These biochemical findings were supported by histopathology evaluation, which showed minor morphological changes in the kidneys of rats.

The Worrying Trend of Diabetes Mellitus in Saudi Arabia: An Urgent Call to Action

2020 ◽  
Vol 16 (3) ◽  
pp. 204-210 ◽  
Author(s):  
Asirvatham A. Robert ◽  
Mohamed A. Al Dawish
Keyword(s):  
Diabetes Mellitus ◽  
Saudi Arabia ◽  
Present Report ◽  
Adult Population ◽  
Current Trend ◽  
Fold Increase ◽  
Developed Countries ◽  
Evidence Base ◽  
Small Sample ◽  
Cross Sectional

From last few years, the pervasiveness of diabetes mellitus (DM), in Saudi Arabia, is growing at a frightening rate. Overall, one-fourth of the adult population is affected by DM, which is further predicted to rise to more than double by the year 2030. The most alarming is possibly the escalation propensity of diabetes, in recent years, where a nearly ten-fold increase has been witnessed over the past thirty years in Saudi Arabia. However, the number of research arbitrations on the prevalence and incidence of DM is woefully inadequate, as compared to developed countries. Apart from this, most of the existing research data carried out in Saudi Arabia is cross-sectional, with small sample sizes, which most often involve only certain parts of the country. Consequently, the present scenario demands more multidimensional and multisectoral research to strengthen the evidence base and to accumulate greater knowledge as a basis for measures and programmes to confront diabetes and its complications. Thus, the present report makes an attempt to depict the current trend of diabetes as well as intends to put forward essential measures for controlling diabetes in Saudi Arabia.

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