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

Al-Agili, Zahraa Hameed

doi:10.51345/.v31i1.235.g162

Cited by 9 publications

(8 citation statements)

References 26 publications

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“…MSG is a majorly used food additive [ 41 , 42 , 43 ]. Although MSG is naturally present in several foods, including tomatoes, cheese, meat, and vegetables, it is mostly used as an external additive and a flavor enhancer.…”

Section: Discussionmentioning

confidence: 99%

Monosodium Glutamate Perturbs Human Trophoblast Invasion and Differentiation through a Reactive Oxygen Species-Mediated Pathway: An In-Vitro Assessment

et al. 2023

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The overproduction of reactive oxygen species (ROS) has been associated with various human diseases. ROS exert a multitude of biological effects with both physiological and pathological consequences. Monosodium glutamate (MSG), a sodium salt of the natural amino acid glutamate, is a flavor-enhancing food additive, which is widely used in Asian cuisine and is an ingredient that brings out the “umami” meat flavor. MSG consumption in rats is associated with ROS generation. Owing to its consumption as part of the fast-food culture and concerns about its possible effects on pregnancy, we aimed to study the impact of MSG on placental trophoblast cells. MSG exposure influenced trophoblast invasion and differentiation, two of the most critical functions during placentation through enhanced production of ROS. Similar findings were also observed on MSG-treated placental explants, as confirmed by elevated Nrf2 levels. Ultrastructural studies revealed signs of subcellular injury by MSG exposure. Mechanistically, MSG-induced oxidative stress with endoplasmic reticulum stress pathways involving Xbp1s and IRE1α was observed. The effect of MSG through an increased ROS production indicates that its long-term exposure might have adverse health effect by compromising key trophoblast functions.

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Section: Discussionmentioning

confidence: 99%

Monosodium Glutamate Perturbs Human Trophoblast Invasion and Differentiation through a Reactive Oxygen Species-Mediated Pathway: An In-Vitro Assessment

et al. 2023

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“…MSG is a widely used food additive consumed as part of several culinary dishes worldwide. It is one of the majorly used food additives [33][34][35] used rampantly worldwide. Though MSG is also found naturally in foods, like tomatoes, we see its maximal usage as an external additive and avor enhancer.…”

Section: Discussionmentioning

confidence: 99%

Monosodium glutamate (MSG) perturbs trophoblast differentiation and invasion program through a ROS mediated pathway

Mukherjee¹,

Singh

Biswas³

et al. 2022

Preprint

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Monosodium glutamate (MSG) is a flavor-enhancing food additive widely used in Asian cuisine. It is one of the common ingredients used in curry and other tinned food that is believed to bring out the "umami" meat flavor and enhance the savory taste of the food. It is the sodium salt of the naturally occurring amino acid Glutamate. Due to its massive consumption as part of fast-food culture along with concerns about its possible effect on health in general and pregnancy in particular, we undertook this study to address its impact on placental trophoblast cells. We investigated the effect of MSG on placental trophoblast cells. Our studies confirmed that short and long-term exposure to MSG has a profound influence on trophoblast invasion and differentiation, two of the most critical and dispensable functions during placentation. Our results showed an acute short-term MSG-treatment enhanced trophoblast invasion and cell motility along with an increased expression in trophoblast cell differentiation markers. However, a long-term chronic MSG stimulation in these cell types showed an opposite effect with both reduced invasion and differentiation. Further, MSG-treated placental explants displayed signs of an elevated oxidative stress. These effect of MSG on trophoblast cells along with an increased ROS production indicates that short and long-term usage of MSG as part of food additive might have adverse health consequences on the fetus by compromising the trophoblast and placental function.

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“…One of them is tongue, which can detect the human body's condition through taste. The tongue is composed of nerves that can detect tastes (sweet, sour, bitter, salty, and umami) [1,2]. The taste obtained by the tongue comes from either natural or chemical ingredients.…”

Section: Introductionmentioning

confidence: 99%

“…Commercially, monosodium glutamate is one of the most familiar food additives used by the social public, which is available in every market or grocery store [1,2]. In addition, monosodium glutamate is produced from a combination of several amino acids or purified with a small amount of hydrolyzed vegetable protein (HVP) [3].…”

Section: Introductionmentioning

confidence: 99%

A portable device based on an electrical conductivity sensor for the detection of monosodium glutamate (MSG) in soupy foods

Yudhana¹,

Septiyani²,

Mufandi³

et al. 2022

I2M

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In everyday life, food is made with various taste images, including the savory taste obtained from monosodium glutamate (MSG). Although it is allowed as a food ingredient, excessive use of MSG and continuous consumption will have adverse effects on health. The effects of consuming MSG excessively on the body's organs include brain, ovarian, testicular, liver, kidney, heart, and respiratory disorders. MSG detection using technology is needed to control the consumption of MSG in the body. Hence, this study was focused on creating a portable device for detecting monosodium glutamate (MSG) in soupy foods: meatball soup and chicken soup. 3 mg of MSG was applied to each solution sample and four MSG brands, including SS, MW, AM, and MR. The concept of this prototype is based on the conductivity value and total dissolved solids (TDS) in the MSG solution. These solutions can produce an electrolyte because there is a sodium salt content in the MSG solution and water. The electrolyte solution can conduct electricity. An electrical conductivity sensor was installed in this prototype and these sensors included two electrode plates, a positive electrode (anode) and a negative electrode (cathode) with a distance of ± 1 cm. The conductivity sensor begins by starting a sensor into an electrolyte solution and, given an electric voltage input, changes to the value of the electric voltage. The sensor can be read and detect the MSG level in the solution. Then, the data are received and recorded in the DRF analog which is to process the signal from the sensor into analog form, and the data is sent to the Arduino Nano as a microcontroller. From the experiment result, the average conductivity value and TDS value of meatball soup are 21.98 mS and 7.91 Mg/I, while the average conductivity value and TDS value of Chicken Soto are 16.92 mS and 6.08 mg/I. This prototype was successfully created and implemented for the MSG detection in soupy foods.

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

Cited by 9 publications

References 26 publications

Monosodium Glutamate Perturbs Human Trophoblast Invasion and Differentiation through a Reactive Oxygen Species-Mediated Pathway: An In-Vitro Assessment

Monosodium Glutamate Perturbs Human Trophoblast Invasion and Differentiation through a Reactive Oxygen Species-Mediated Pathway: An In-Vitro Assessment

Monosodium glutamate (MSG) perturbs trophoblast differentiation and invasion program through a ROS mediated pathway

A portable device based on an electrical conductivity sensor for the detection of monosodium glutamate (MSG) in soupy foods

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