Dietary supplementation with monosodium glutamate with dietary balance such as protein, salt and sugar intake with increasing T1R3 taste receptor gene expression in healthy females

Beppu, Kana; Shono, Hitoshi; Kawakami, Ayuka; Takashi, Tomoe; Watanabe, Suzuno; Yoshida, Atsuya; Kuroda, Masashi; Fujimoto, Chisa; Kanamura, Ryo; Ohnishi, Hiroki; Kondo, Eiji; Azuma, Takahito; Sato, Go; Kitamura, Yoshiaki; Tsutsumi, Rie; Sakaue, Hiroshi; Takeda, Noriaki

doi:10.2152/jmi.68.315

Cited by 9 publications

(3 citation statements)

References 23 publications

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“…In addition, dashi contains multiple umami components such as glutamic acid (mainly from kelp), inosinic acid (bonito flakes), and guanylic acid (shiitake mushrooms), and strong umami stimulation is obtained by synergistic effects of multiple umami components ( 28 , 29 ). Actually, in this study we observed the significant decrease in sodium intake by Japanese Teaching Kitchen program, which is in line with a previous study reported that consumption of umami-rich diets decreased salt intake ( 30 ). In addition, the improvements in other dietary intakes as well as sodium intake and obesity-related eating behaviors shown in this study indicate that the program contents were effective for the population.…”

Section: Discussionsupporting

confidence: 92%

Feasibility pilot study of a Japanese teaching kitchen program

Baden,

Kato,

Niki

et al. 2023

Front. Public Health

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BackgroundThis pilot study examined the feasibility of a new lifestyle modification program involving a “Teaching Kitchen” in Japan. Our goal was to explore (1) feasibility of the program; (2) acceptability for class frequency (weekly vs. bi-weekly); and (3) changes in biometrics, dietary intakes, and lifestyle factors.MethodsA total of 24 employees with obesity in a Japanese company were recruited. Participants were randomly divided into two groups (weekly or bi-weekly group), each attending the program consisting of four two-hour classes (lectures on nutrition, exercise, mindfulness, and culinary instructions). Participants were observed for changes in dietary intakes, biometrics, and health related quality of life over the subsequent 3 months. We tested the between-group differences in changes using linear mixed-effect models.ResultsThe program completion rates were 83.3% in total (91.7% for weekly group and 75.0% for bi-weekly group). From baseline to post-intervention, significant decreases were observed in weight (p < 0.001), body mass index (p < 0.001), diastolic blood pressure (p = 0.03), body fat mass (p < 0.001), and dietary intakes in total fat (p = 0.03) and sodium (p = 0.008) among 17 participants who were available for measurements. Improvements in biometrics remained significant 1 month after the intervention (all p ≤ 0.03 in 14 participants). Participants' health related quality of life was significantly improved in bodily pain, general health, vitality, and mental component score (all p ≤ 0.047).ConclusionsThe new Japanese Teaching Kitchen program is feasible with high program completion rates in Japanese office workers with obesity. While this was a small feasibility study, significant multiple improvements in dietary intakes, biometrics, and health related quality of life suggest that this line of inquiry warrants further exploration to address obesity and obesity-related diseases in Japan.

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Section: Discussionsupporting

confidence: 92%

Feasibility pilot study of a Japanese teaching kitchen program

Baden,

Kato,

Niki

et al. 2023

Front. Public Health

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“…Furikake has proven valuable in nutrition research. For instance, a furikake variant involving monosodium salt of L-glutamate (MSG) was used in a clinical trial aimed at improving taste abnormalities in healthy young individuals [12] and in cancer patients with taste abnormalities caused by anti-cancer drugs [13]. In Japanese nursing homes, residents often gather around a table to share meals.…”

Section: Conflict Of Interestmentioning

confidence: 99%

Beneficial Japanese Seasoning Sprinkle (Furikake) Leading to Satisfactory Cuisine and Life

Bando,

Ogawa,

Bando

2024

Asp Biomed Clin Case Rep

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Japanese cuisine revolves around rice as a staple, accompanied by various innovations. Among these, Japanese seasoning sprinkle (furikake) has garnered attention due to its rich history, delightful taste, versatility in cooking applications, clinical nutrition, and research contributions. Furikake is crafted from ingredients such as fish, seaweed, eggs, meat, beans, sesame seeds, fermented soybeans (natto), vegetables, fruits, and others. There are four main types of furikake: dry, soft, freeze-dried, and oil-based. It also plays a role in research, particularly in improving taste abnormalities. In Japanese nursing homes, residents frequently pair furikake with rice, supplying essential trace elements like Fe, Zn, Mg, and Mn, thereby promoting both physical and mental health.

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“…(2015), which reported a decreased consumption of high‐fat foods in overweight and obese women by adding MSG to vegetable soup. In volunteers with low glutamate intake and low protein intake, the state of “glutamate undernutrition” suppressed T1R3 gene expression and this improved by adding MSG (Beppu et al., 2021). In these subjects also high salt and sugar intake was corrected by supplementation with MSG.…”

Section: Umami and Healthy Agingmentioning

confidence: 99%

Molecular insights into human taste perception and umami tastants: A review

Diepeveen

Moerdijk-Poortvliet

Leij

2022

Journal of Food Science

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Understanding taste is key for optimizing the palatability of seaweeds and other non‐animal‐based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells carry various G protein‐coupled receptors that can detect sweet, bitter, or umami tastants, while type III cells detect sour, and likely salty stimuli. Upon ligand binding, receptor‐linked intracellular heterotrimeric G proteins initiate a cascade of downstream events which activate the afferent nerve fibers for taste perception in the brain. The taste of amino acids depends on the hydrophobicity, size, charge, isoelectric point, chirality of the alpha carbon, and the functional groups on their side chains. The principal umami ingredient monosodium l‐glutamate, broadly known as MSG, loses umami taste upon acetylation, esterification, or methylation, but is able to form flat configurations that bind well to the umami taste receptor. Ribonucleotides such as guanosine monophosphate and inosine monophosphate strongly enhance umami taste when l‐glutamate is present. Ribonucleotides bind to the outer section of the venus flytrap domain of the receptor dimer and stabilize the closed conformation. Concentrations of glutamate, aspartate, arginate, and other compounds in food products may enhance saltiness and overall flavor. Umami ingredients may help to reduce the consumption of salts and fats in the general population and increase food consumption in the elderly.

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Dietary supplementation with monosodium glutamate with dietary balance such as protein, salt and sugar intake with increasing T1R3 taste receptor gene expression in healthy females

Cited by 9 publications

References 23 publications

Feasibility pilot study of a Japanese teaching kitchen program

Feasibility pilot study of a Japanese teaching kitchen program

Beneficial Japanese Seasoning Sprinkle (Furikake) Leading to Satisfactory Cuisine and Life

Molecular insights into human taste perception and umami tastants: A review

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