A report of the proceedings of an MSG workshop held august 1991

Filer, L. J.; Stegink, Lewis D.

doi:10.1080/10408399409527655

Cited by 28 publications

(22 citation statements)

References 86 publications

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“…Glutamate is rapidly metabolized by enterocytes and hepatocytes, and studies have shown that even when MSG is administered in quantities much larger than a typical dietary intake (430 mg/kg/day), serum levels are only slightly and transiently elevated [6].…”

Section: Introductionmentioning

confidence: 99%

Monosodium glutamate ‘allergy’: menace or myth?

Williams

Woessner

2009

Clin Experimental Allergy

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Monosodium glutamate (MSG) is a salt form of a non-essential amino acid commonly used as a food additive for its unique flavour enhancing qualities. Since the first description of the 'Monosodium glutamate symptom complex', originally described in 1968 as the 'Chinese restaurant syndrome', a number of anecdotal reports and small clinical studies of variable quality have attributed a variety of symptoms to the dietary ingestion of MSG. Descriptions of MSG-induced asthma, urticaria, angio-oedema, and rhinitis have prompted some to suggest that MSG should be an aetiologic consideration in patients presenting with these conditions. This review prevents a critical review of the available literature related to the possible role of MSG in the so-called 'Chinese restaurant syndrome' and in eliciting asthmatic bronchospasm, urticaria, angio-oedema, and rhinitis. Despite concerns raised by early reports, decades of research have failed to demonstrate a clear and consistent relationship between MSG ingestion and the development of these conditions.

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Section: Introductionmentioning

confidence: 99%

Monosodium glutamate ‘allergy’: menace or myth?

Williams

Woessner

2009

Clin Experimental Allergy

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“…Monosodium glutamate (MSG) is a food additive that is currently considered to be without serious safety concerns (Filer and Stegink, 1994). Initially, elevated consumption of MSG was linked to the symptoms such as headache, burning sensations, facial pressure and chest tightness (Schaumburg et al, 1969).…”

Section: Introductionmentioning

confidence: 99%

Systemic administration of monosodium glutamate elevates intramuscular glutamate levels and sensitizes rat masseter muscle afferent fibers

Cairns

Dong

Mann

et al. 2007

Pain

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There is evidence that elevated tissue concentrations of glutamate may contribute to pain and sensitivity in certain musculoskeletal pain conditions. In the present study the food additive monosodium glutamate (MSG) was injected intravenously into rats to determine whether it could significantly elevate interstitial concentrations of glutamate in the masseter muscle and whether MSG administration could excite and/or sensitize slowly conducting masseter afferent fibers through Nmethyl-D-aspartate (NMDA) receptor activation. The interstitial concentration of glutamate after systemic injection of isotonic phosphate-buffered saline (control) or MSG (10 and 50 mg/kg) was measured with a glutamate selective biosensor. The pre-injection baseline interstitial concentration of glutamate in the rat masseter muscle was 24±11 μM. Peak interstitial concentration after injection of 50 mg/kg MSG was 63±18 μM and remained elevated above baseline for ~18 minutes In vivo single unit recording experiments were undertaken to assess the effect of MSG (50 mg/kg) on masseter afferent fibers. Injection of MSG evoked a brief discharge in one afferent fiber, and significantly decreased (~25%) the average afferent mechanical threshold (n=10) during the first 5 min after injection of MSG. Intravenous injection of ketamine (1 mg/kg), 5 minutes prior to MSG, prevented the MSG-induced decreases in the mechanical threshold of masseter afferent fibers. The present results indicate that a 2-3 fold elevation in interstitial glutamate levels in the masseter muscle is sufficient to excite and induce afferent mechanical sensitization through NMDA receptor activation. These findings suggest that modest elevations of interstitial glutamate concentration could alter musculoskeletal pain sensitivity in humans.

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“…Glutamate or glutamic acid is in the same amino acid family group as glutamine. Glutamate is a major component of most natural protein foods such as meat, fish, milk, and some vegetables that play an essential role in human metabolism (Filer & Stegink, ; Fernstrom, ). It helps transmit messages around the brain and also reduce chest pain commonly associated with coronary heart disease (Niswender & Conn, ).…”

Section: Discussionmentioning

confidence: 99%

“…Glutamate is a major component of most natural protein foods such as meat, fish, milk, and some vegetables that play an essential role in human metabolism (Filer & Stegink, 1994;Fernstrom, 2000). It helps transmit messages around the brain and also reduce chest pain commonly associated with coronary heart disease (Niswender & Conn, 2010 (53.430 g/100 g), and K (4.234 g/100 g) were the most prominently appreciable vitamins present in D. dewerei leaves which were far more than the quantity of each of the vitamins in the fruits of the plant (Table 3).…”

Section: Discussionmentioning

confidence: 99%

Nutrients and chemical composition of Desplatsia dewevrei

Oghale¹,

Idu

Omoregie

2019

Food Science & Nutrition

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Several plants species have served as food for man because of their nutritional values. However, there is a lack of data on the nutritional benefits of Desplatsia dewevrei . Hence, this study was aimed at investigating the nutrients and chemical composition of D. dewevrei leaves and fruits. Vitamins, amino acid profile, and mineral composition of D. dewevrei were investigated. Minerals found present include copper, magnesium, calcium, and potassium. Vitamins B, C, and K up to the daily standard required intake levels according to World Health Organization standards were discovered in D. dewevrei . The protein score from the amino acid composition was 100%. Phytate and oxalate, which are non‐nutritional components, were found present in D. dewevrei; however, in values far below the daily intake required limit by the WHO standard. In conclusion, D. dewevrei from this research finding has convincing qualities of a reliable nutraceutical raw material, which can be properly finished and incorporated into the human diet to harness its vitality.

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A report of the proceedings of an MSG workshop held august 1991

Cited by 28 publications

References 86 publications

Monosodium glutamate ‘allergy’: menace or myth?

Monosodium glutamate ‘allergy’: menace or myth?

Systemic administration of monosodium glutamate elevates intramuscular glutamate levels and sensitizes rat masseter muscle afferent fibers

Nutrients and chemical composition of Desplatsia dewevrei

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