Effects of Ionic Compositions of the Medium on Monosodium Glutamate Binding to Taste Epithelial Cells

Hayashi, Yukako; Tsuruo, Takashi; Mori, Tomohiko

doi:10.1271/bbb.63.480

Cited by 2 publications

(1 citation statement)

References 18 publications

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“…Glutamate represents the 5th 'basic' taste (umami), and its applications can be an aid in reducing salt consumption and in stimulating salivation and improving food acceptance. Hayashi et al (1999) demonstrated that an umami substance, monosodium L-glutamate (MSG), ameliorated the decrease in palatability caused by salt reduction in students from eight universities and adult attendees of eleven health seminars in Japan (n = 584). The study participants were within a wide range of ages (19 to >70 years old), and examinations were performed in Tohoku (the northern area of Japan) to Kyushu (the southern area of Japan).…”

Section: Introductionmentioning

confidence: 99%

Can umami taste be an adequate tool for reducing sodium in food preparations?

Rosa¹,

Pinto-e-Silva²,

Simoni

2021

Int J of Food Sci Tech

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Researches indicate that the Brazilian population is still consuming sodium in excess and national epidemiological studies, have not verified the impact of taste modifications provided by the formulations available on the market and in homemade meals. The objective is to verify whether the basic umami taste, in the form of monosodium glutamate (MSG) monohydrate, is an alternative for reducing sodium in the preparation of meals. Also, to confirm the ideal concentration of MSG equivalent to acceptance with salt, and the impact of an explanatory video about warnings of salt excess on consumer behaviour, regarding the intention to use table salt in meals. For this study, three concentrations of sodium were used in the preparations rice and ground meat: one with the intrinsic sodium of the food, one with the addition of salt, 1 g for 100 g of rice and for meat, and one with salt and MSG, for 100 g of rice, 0.54% are of salt and 0.43% are of MSG and for 100 g of meat, 0.55% are of salt and 0.44% are of MSG. All quantities were suggested by a previous study, confirmed in a sensorial pre-test. The acceptability of preparations was assessed by the preference test. The levels of sodium and glutamic acid in the test preparations were also analysed. The results showed no significant difference between the exposed to the video. This study showed a sodium reduction of at least 30% in rice and 33% in ground meat, two kinds of meals widely consumed in Brazil, maintaining the same acceptance. These data suggest that the partial substitution of NaCl with MSG/umami can be an alternative to reduce sodium in meals.

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Section: Introductionmentioning

confidence: 99%

Can umami taste be an adequate tool for reducing sodium in food preparations?

Rosa¹,

Pinto-e-Silva²,

Simoni

2021

Int J of Food Sci Tech

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Isolation and Characterization of Nicotiflorin Obtained by Enzymatic Hydrolysis of Two Precursors in Tea Seed Extract

Lee

Kim

Park³

et al. 2010

J. Agric. Food Chem.

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Two flavonol triglycosides, camelliaside A (CamA) and camelliaside B (CamB), of tea seed extract (TSE) were subjected to enzymatic hydrolysis. Among five kinds of glycosidases investigated, beta-galactosidase (Gal) induced selective hydrolysis of CamA. On the other hand, pectinase (Pec) and cellulase (Cel) induced hydrolysis of CamB. For Gal and Pec, only kaempferol diglycoside (nicotiflorin, NF) was produced; on the other hand, significant amounts of kaempferol monoglycoside (astragalin, AS) and kaempferol (KR) were also detected for Cel. The combination of the use of Gal and Pec in the enzymatic hydrolysis of TSE afforded NF with high specificity. Crude NF with 22% purity was recovered from the enzymatic reaction mixture by extraction with organic solvent, and pure NF with >95% purity was obtained by crystallized in water. The chemical structure of NF was confirmed by (1)H and (13)C NMR analyses.

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Effects of Ionic Compositions of the Medium on Monosodium Glutamate Binding to Taste Epithelial Cells

Cited by 2 publications

References 18 publications

Can umami taste be an adequate tool for reducing sodium in food preparations?

Can umami taste be an adequate tool for reducing sodium in food preparations?

Isolation and Characterization of Nicotiflorin Obtained by Enzymatic Hydrolysis of Two Precursors in Tea Seed Extract

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