Effect of Monosodium Glutamate on the Digestibility of Different Nutrients Using Standardized Static In vitro Digestion Model

Monosodium glutamate (MSG) is a flavor enhancer and food additive with unique umami taste. Due to its widespread use in humans, this study focused on the cytotoxicity, anti-diabetic effect, interaction protein digestion by performing standardized static vitro model lipid estimating free fatty acids released from 0.5 g of olive oil during intestinal lipolysis. The showed that monosodium has an apparent cytotoxic effect Caco-2 cell line dose-dependent manner. MSG also low inhibitory activity alpha-glucosidase enzyme even at high concentrations (16.3 % 1800 ppm). By simulated between digestion, followed MTT study, total determination, pH drop method, all results concluded affected proteolysis. Finally, impact lipolysis was studied through acid release test. demonstrated harmed fat digestibility concentration-dependent As result, it essential conduct further studies, especially vivo determine potential negative effects human health.