Alterations in APC, BECN1, and TP53 gene expression levels in colon cancer cells caused by monosodium glutamate

Colorectal cancer (CRC) is a disease with high incidence worldwide. As of 2018, it is the second leading cause of cancer deaths in the world. In Saudi Arabia, the incidence of this disease has been increasing in the younger population. Both genetic and lifestyle factors may have contributed to its increased incidence and pathogenesis. Monosodium glutamate (MSG) is a food flavor enhancer that can be found in many commercial foods, and it can sometimes be used as a substitute to table salt. MSG has been investigated for its possible genotoxicity, yielding controversial results. In the present study, the effect of MSG on cell viability and its effect on expression of APC, BECN1, and TP53 genes in SW620 and SW480 colon cancer cell lines were studied. TP53 is a tumor suppressor gene that functions in modifying DNA errors and/or inducing apoptosis of damaged cells, and both APC and BECN1 genes are involved in CRC and are of importance in cellular growth and metastasis. Cancer cell viability was analyzed using MTT assay, and the results showed a significant increase in the number of viable cells after 24 h of treatment with MSG with different concentrations (0.5, 1.0, 10, 50, and 100mM). Moreover, gene expression results showed a significant increase in the expression levels of APC and BECN1 under specified conditions in both cell lines; conversely, TP53 showed a significant decrease in expression in SW620 cells. Thus, it can be concluded that MSG possibly confers a pro-proliferative effect on CRC cells.

THE EFFECT OF MORINGA LEAF EXTRACT (MORINGA OLEIFERA L) AGAINST MOTILITY OF SPERMATOZOA MICE EXPOSED TO MONOSODIUM GLUTAMATE

Objective: Excessive use of MSG in everyday life can cause infertility to men. Exposure to MSG can cause cells to experience oxidative stress which subsequently triggers the generation of free radicals. Free radicals can be resisted with antioxidants. Material & Methods: This research was a laboratory experimental test with a post-test only control group design using male mice as the experimental object. The statistical test used the One Way ANOVA test. Results: In this research, 5 male mice were assigned into 4 groups and 1 control group. Using the One Way ANOVA test, it was found that there were significant differences in ≥ 2 treatment groups in the motility group of spermatozoa with active movement (p < 0.001) and the motility group of spermatozoa with weak movement (p = 0.036). The two groups showed significant differences. The Post hoc LSD test in the motility group with active movement showed significant differences between the control group with MSG treatment (p < 0.001) and the treatment group given Moringa leaves extract of 600 mg/kgW (p < 0.001) and 1200 mg/kgW (p < 0.001). Conclusion: Moringa leaves extract can effect the improvement of the motility of spermatozoa exposed to monosodium glutamate at a given dose of 300 mg/kgW and 600 mg/kgW.

ỨNG DỤNG BỘT NGỌT TRONG CHẾ BIẾN MÓN ĂN NHẰM GIẢM TIÊU THỤ MUỐI – GIẢI PHÁP HIỆU QUẢ TRONG PHÒNG CHỐNG MỘT SỐ BỆNH KHÔNG LÂY NHIỄM

Mục tiêu: Mục tiêu của nghiên cứu này nhằm tổng quan các giải pháp giảm tiêu thụ muối và tìm hiểu khả năng ứng dụng của bột ngọt (monosodium glutamate) trong chế biến món ăn như một phương pháp giảm tiêu thụ muối. Đối tượng phương pháp nghiên cứu: Sử dụng phương pháp tổng quan các tài liệu phù hợp với các chủ đề nghiên cứu. Kết quả: Giảm tiêu thụ muối là thông điệp đã được Tổ chức Y tế thế giới khuyến cáo nhằm giảm dự phòng và kiểm soát một số bệnh không lây nhiễm. Có nhiều phương pháp can thiệp nhằm giảm tiêu thụ muối bao gồm ghi nhãn thực phẩm, giáo dục cộng đồng, giảm dần muối mà người dùng không biết và chủ động giảm muối trong ăn uống và chế biến. Bột ngọt có bản chất là muối của glutamate và natri. Đây là gia vị đã được nhiều tổ chức y tế và sức khỏe uy tín trên thế giới và trong nước đánh giá là gia vị an toàn. Sử dụng bột ngọt trong chế biến món ăn có thể là phương pháp hiệu quả nhằm duy trì chế độ ăn giảm muối mà không làm mất đi vị ngon của món ăn. Từ đó có thể dự phòng một số bệnh không lây nhiễm. Kết luận: Có nhiều phương pháp can thiệp nhằm giảm tiêu thụ muối. Sử dụng bột ngọt trong chế biến món ăn có thể là phương pháp hiệu quả nhằm duy trì chế độ ăn giảm muối.

New application of microbial l-glutaminase as a flavor enhancing agent in beef burgers

L‑glutaminase (L‑glutamine amidohydrolase EC3.5.1.2) is the key enzyme in enhancing the taste and aroma of oriental fermented foods by increasing their glutamic acid content and as a result imparting a palatable taste. Beef burgers were prepared using different levels of the partially purified L- glutaminase (2.0 to10.0 U/100 g) prepared from Aspergillus oryzae NRRL 32567. Beef burgers treated with 6.0 U/100g and the others treated with monosodium glutamate (5000 ppm) were chemically, sensory and microbiologically evaluated and compared to untreated control during frozen storage at –18 ºC for 3 months. Treatment with L‑glutaminase (6 U/100g) resulted in an increase of 443% in glutamic acid and a reduction of 63% in glutamine contents resulting in an enhanced preferable taste and odor of the prepared beef burgers. Burgers treated with 6.0 U/100g exhibited the best odor, texture, taste and overall quality scores when compared to the untreated control and samples treated with monosodium glutamate (5000 ppm). During the frozen storage of all samples, an expected slight, but significant (p≤0.05), increase in the total mesophilic bacterial count was evident and such increase was quite acceptable since numbers did not exceed the limit of 5.7x103 cfu/g. Similarly, the total psychrotrophs did not exceed 3.7x102 cfu/g.

Myths and reality about the effects of glutamate. Compilation of scientific data of modern world literature

The aim of our scientific work was to study the existing experimental models of glutamate effects on the body and to understand the mechanisms of this effect and its possible consequences. To achieve this goal, we have studied different sources of scientific medical literature. Results. In a healthy body, glutamic acid is secreted by brain neurons in the required amount as a neurotransmitter and participates in the main information flows of human body. Sodium glutamate, which enters the body with food in large quantities, affects the body, causing general toxic effects and has a local effect on the stomach, intestines, salivary glands and pancreas and so on. Based on the scientific literature, experimental models that study the effects of glutamate are divided into two types: models in which glutamate enters the body orally and when glutamate is administered subcutaneously and intraperitoneally in the neonatal period of life. In the first route of administration, glutamate causes a toxic effect, which is manifested in increased catalytic activity in the blood serum of alanine aminotransferase, aspartate aminotransferase and gamma-glutamyltranspeptidase in 2.5; 1.6; and 1.5 times, respectively, while the activity of alkaline phosphatase remained at control levels, indicating a pronounced hepatotoxic effect of monosodium glutamate as a dietary supplement. It causes an increase in content of total and tyrosine-containing peptides in the blood serum, increase of substances of low and medium molecular weight, as well as an increase in the values of intoxication, which indirectly indicates a violation of the detoxification of endogenous metabolites in the liver of experimental animals. Ingestion of sodium glutamate within the recommended doses has not been shown to cause marked pathological changes in the mucous, muscular and serous membranes of the gastric wall, but there is a slight fullness of the vessels of the submucosal membrane. It has been found that in high doses, sodium glutamate has a local pathogenic effect on the tissues of the stomach, which consists in thinning all layers of its wall, desquamation of the mucous membrane and its disorganization by reducing the size of gastric glands, increasing the number of vessels and their fullness with blood. One of the mechanisms of pathogenic effect of sodium glutamate is the contact local and free radical oxidizing effect on gastric tissues. In the oral route of administration of glutamate there are no phenomena of fat growth (obesity) as epidermal, which is characteristic of the abdominal form of obesity, so and pararectal, parallelic, pararenal and retroperitoneal, which is characteristic for the visceral form of obesity. In the subcutaneous and intraperitoneal routes of administration of glutamate in the neonatal period of life in experimental animals, glutamate causes hypersecretion of hydrochloric acid, the development of lesions manifested by hemorrhage, erosions and ulcers in the gastric mucosa and obesity. Prolonged administration of monosodium glutamate significantly enhances the striking effects of stress on the gastric mucosa. Morphological studies of the submandibular salivary glands of rats on the background of glutamate-induced obesity confirm the development of pathological changes, as evidenced by the detected vacuolar dystrophy in the acinar region, perivascular and periductal edema. On the background of abdominal obesity, dystrophic processes were found in the acinuses and minor dystrophic changes in the intraparticle inserts. Conclusion. In the subcutaneous and intraperitoneal routes of administration of glutamate in the neonatal period of life in experimental animals, glutamate causes hypersecretion of hydrochloric acid, the development of lesions manifested by hemorrhage, erosions and ulcers in the gastric mucosa and obesity. Prolonged administration of monosodium glutamate significantly enhances the striking effects of stress on the gastric mucosa. Morphological studies of the submandibular salivary glands of rats on the background of glutamate-induced obesity confirm the development of pathological changes, as evidenced by the detected vacuolar dystrophy in the acinar region, perivascular and periductal edema. On the background of abdominal obesity, dystrophic processes were found in the acinuses and minor dystrophic changes in the intraparticle inserts. There is no doubt in the fact, which is based on the results of numerous experimental studies and covered in professional scientific litefrature, that the abdominal form of glutamate-induced obesity is possible only with subcutaneous and intraperitoneal routes of its administration in the neonatal period of life and while intraorall way of administration does not occur.

The Optimization of Catfish Smart Flavor Production by Biduri and Papain Enzymatic Hydrolysis

The consumption of Monosodium Glutamate with a large amount can lead to nerve cell damage to the brain so that natural ingredients substitute MSG is needed. In this research, we produced smart flavors from catfish through enzymatic hydrolysis by combining papain and biduri enzymes. The purpose of the study was to identify the influence of enzyme concentration and length of hydrolysis on the smart flavor characteristics and determine the best treatment to produce smart flavors. The parameters identified were color, yield, moisture content, dissolved proteins, degrees of hydrolysis, antioxidants, water binding ability, and emulsion stability. The results show the highest brightness are biduri and papain combination by 60:40 with one-hour hydrolysis. The highest dissolved protein is 50:50 combination with three-hour hydrolysis. In addition, antioxidant activity is marked in a combination of 50:50 with one-hour hydrolysis.

The Quality of Yellow Fin Tuna Powder (Thunnus Albacores) as a Natural Flavoring Alternative

Flavoring is already commonly used by the community, but on the market, flavoring generally contains monosodium glutamate (MSG). Alternative processed yellow fin tuna (Thunnus albacores) into natural flavoring fish powder without MSG becomes interesting and very useful for reducing MSG intake in the people of North Maluku. This type of research is experimental research conducted in September - November 2018 in the SIG Laboratory, Bogor for chemical quality testing (sodium, water, protein, and total fat) and Food Organizing Laboratory for Nutrition Department of Health Ministry of Ternate for making fish powder and organoleptic quality tests (color, texture, aroma, and taste). Chemical test results obtained sodium content of 3204.79 mg / 100 g of sample, moisture content of 6.08%, protein of 48.76%, and total fat of 3.28%; and the organoleptic test results obtained a mean ± SD of the color aspect of 4.0 ± 0.7, texture of 3.5 ± 0.9, aroma of 4.1 ± 0.8, and taste of 3.7 ± 1, 0. It was concluded that the heating process (roasted and oven-dried) affected the chemical quality of yellow fin tuna powder, and obtained sodium 3204.79 mg / 100 g, Water content 6.08%, protein content 48.76%, and total fat 3.28%; and in terms of organoleptics, the average panelist likes color and aroma, while aspects of taste and texture are only part of the panelists who say they like.