γ-Aminobutyric acid (GABA) is a ubiquitous nonprotein amino that has multiple physiological functions and received significant attention in the pharmaceutical food industries. Although there are many GABA-producing bacteria, high cost of strain cultivation limits its additive raw material application. In our study, Lactobacillus hilgardii GZ2, novel strain, was investigated. We attempted to rep...

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 ...

Capsicum annuum L. merupakan tanaman yang sangat populer di Indonesia. Perawatan cabai perlu dilakukan untuk meningkatkan pertumbuhan dan kualitas buah. Penelitian ini dengan metode praktik langsung (drill method) didukung oleh studi literature dari beberapa ahli. Metode memberikan latihan-latihan terhadap materi dipelajari tentang Ekologi Tumbuhan. Pada Pengamatan 3 Perlakuan yaitu menggunakan...

Further studies of the retinal glutamate effect have shown that not only is glutaminase I decreased in glutamate-treated rat retinas, hut glutamic-aspartic transaminase is significantly increased. Direct competitive inhibition of glutaminase I by glutamate can be demonstrated. However, studies with labeled glutamate show that under the conditions of our experiments, retinal concentrations of gl...

To study whether Polycose and monosodium L-glutamate (L-MSG) have unique tastes differing from the traditional four basic tastes, chemosensory profiles were established for Polycose, L-MSG and a group of related compounds (sucrose, maltose, monosodium D-glutamate (D-MSG), sodium chloride, calcium chloride). Flavors were assessed using whole-mouth tests in human subjects with nose open or clampe...

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 a...

We examined effects of high doses of monosodium glutamate (MSG) on extracellular glutamate levels in rat striata, using in vivo microdialysis. Parenteral doses (0.5, 1.0 and 2.0, but not 0.25, g/kg, i.p.) caused dose- and time-dependent increases, peaking after 40 min (at 174 +/- 47%, 485 +/- 99% and 1021 +/- 301% of basal levels, respectively). In contrast, dietary MSG (1.49 +/- 0.10 g/kg/h) w...

BACKGROUND Very few data are available from the literature on whether nonatopic subjects affected by persistent rhinitis may show the appearance of objective symptoms of rhinitis after the ingestion of food additives such as tartrazine (E102), erythrosine (E127), monosodium benzoate (E211), p-hydroxybenzoate (E218), sodium metabisulphite (E223), and monosodium glutamate (E620). It is still uncl...

After the discovery of Corynebacterium glutamicum from avian feces-contaminated soil, its enigmatic L-glutamate secretion by corynebacterial MscCG-type mechanosensitive channels has been utilized for industrial monosodium glutamate production. Bacterial are activated directly increased membrane tension upon hypoosmotic downshock; thus; physiological significance considered as adjusting turgor p...