physiological and nutritional aspects
TRANSCRIPT
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PROF. DR. IR. H . HARDINSYAH, MS
Lahir di Pekanbaru Riau 7 Agustus, gelar S1 &S2 di IPB, Gelar PhD in Nutrition & Food diUniversity of Queensland, Brisbane, Australia
Ketua Komisi Penghargaan&Tanda Kehormatan, Dewan Guru Besar IPB
Ketua Umum PERGIZI PANGAN Indonesia. Ketua Umum AP-CSR-Indonesia
Nara sumber dan konsultan paruh waktu pada lembaga swasta dan pemerintah. Penulis
dan nara sumber di berbagai media.
Penghargaan: Pelajar Teladan Pekanbaru, 1977, Peserta terbaik Pelatihan Kepemimpinan
Pemuda, 1990. Dosen Teladan Faperta dan Dosen Teladan IPB 1997.The Best participant on
International Training on Community Development 2005. Penulis artikel terbaik (inovasi)
Jurnal Kedokteran 2009.
Pernah : Ketua Departemen GMSK Faperta IPB, Direktur Pusat Studi Kebijakan Pangan dan
Gizi IPB, Direktur Kerjasama IPB, Dekan Fakultas Ekologi Manusi a (FEMA) IPB, visiting
Scholar di Cornell University-USA. Ketua PERSAGI, Sekjen PERGIZI PANGAN Indonesia Alamat : Wijaya Kesuman Raya no 45 Taman Yasmin Sektor I Bogor Hp 08129192259,
Email [email protected]
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Physiological and
Nutritional Aspectsof Glutamate
Malang, June 4th 2010
Prof. Dr. Ir. Hardinsyah, MS
Community Nutrition Department
Faculty of Human Ecology (FEMA)Bogor Agricultural University (IPB)
2010
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Umami & Glutamate
Physiological andNutritional Aspects of
Glutamates
n a e ys o og ca specof Glutamate
Nutritional Aspects of MSG
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Umami taste has been established as one of the five
basic tastes, distinct from the other basic tastes such as
saltiness, bitterness, sourness and sweetness.
1.Umami and Glutamate
The discovery of umami taste of glutamate : by
Prof. Dr. Kikunae Ikeda (1908) of Tokyo
Imperial University
He wanted to commercialize the component ofkombu (a type of seaweed) that produces
umami taste of glutamate as seasoning.
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Dashi is a traditional Japanese food known
since a thousand years ago
Made from stock of:
1) dried kombu (a seaweed/kelp), or
2) katsuobushi (bonito dried tuna, or
3) dried shiitake.
Dried
kombu
Bonito
An attentive taster will find out something common in
the complicated taste of asparagus, tomatoes, cheese
and meat, which is quite peculiar and cannot be
classed under any of the well defined four tastequalities, sweet, sour, salty and bitter (Prof. Kikunae.
Ikedas , 1912)
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1908 1913 1957
Components of Umami Taste: Glutamate, IMP (disodium 5-
inosine monophosphate) and GMP (disodium 5-guanosine
monophosphate). IMP and GMP in low concentration of the
amino acid
6
Kikunae Ikeda Shintaro Kodama Akira Kuninaka
Glutamate
Dari Dashi
Inosinate
Dari Bonito (tuna kering)
Guanylate
Dari Shiitake
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Akira Kuninaka (1990) found a umami synergism among
glutamate, IMP, and GMP. Major world cuisines traditionally relied on umami
synergy for deliciousness of foods.
Japanese food: kombu (glutamate) + bonito (IMP) +
shiitake GMP Chinese food : cabbage and leeks (glutamate) +
chicken bones (IMP)
Westerrn food : onions, carrots, celery (glutamate) +
meat or fish (IMP) Chaudhari et al. (2000) found taste recseptor for
glutamate, called taste-mGluR4.
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Umami Taste Found Every WhereUmami Taste Found Every Where
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Glutamate:
Bound glutamate: protein
Free glutamate: naturally occurring, and
2.Intake & Physiological Aspect
of Glutamate
Scientific evidence for the physiological
significance of FG foods has accumulated
over a century since its first discovery.
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18- 20 % BW is protein
20 % protein is glutamateGlutamate is a non-essential AA (made
in the body as well from food intake)
10
60KG MALE:
1400g Glutamate (free and bound) is stored
41g free glutamate has to be produced everyday
Munro H.N., Glutamic acid, 1979
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Davis et al, J. Nutr. 1994
Umami Taste of Glutamate in Breast Milk
11
Intake of FG from Breastmilk: 36 mg/kg BW/d
Intake of BG (bound glutamate) : 357 mg/kg BW/d
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FREE GLUTAMATE CONTENT OF FOODS (MG/100G)FREE GLUTAMATE CONTENT OF FOODS (MG/100G)
COW'S MILKCOW'S MILK 22 BROCCOLIBROCCOLI 176176HUMAN MILKHUMAN MILK 2222 MUSHROOMSMUSHROOMS 180180
EGGSEGGS 2323 PEASPEAS 200200
BEEFBEEF 3333 GRAPE JUICEGRAPE JUICE 258258
FISH (MACKEREL)FISH (MACKEREL) 3636 FRESH TOMATO JUICEFRESH TOMATO JUICE 260260
CHICKENCHICKEN 4444 WALNUTSWALNUTS 658658
POTATOESPOTATOES 102102 SOY SAUCESOY SAUCE 10901090
CORNCORN 130130 PARMESAN CHEESEPARMESAN CHEESE 12001200
OYSTERSOYSTERS 137137 ROQUEFORT CHEESEROQUEFORT CHEESE 12801280
TOMATOESTOMATOES 140140
http://www.directfood.net/bluediamond/content.asp
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Bound
glutamate
Free
glutamateMilk/Milk products
Cow 819 2
Human 229 22
Cheese.
Poultry products
Eggs 1.583 23
Chicken 3.309 44
Duck 3.636 69
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Konsumsi total glutamat
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No Country Intake of MSG
(g/cap/day)
1 Jepang 2.0
2 Taiwan 3.0
3 Philippine 0.5
MSG Intake (g/cap/d)
n ones a . esa - . o a
5 USA 1.0
6 UK 0.6
7 Canada 0.6
Dunia 0.75
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No Seasoning / condiment items
FG (mg/g)
Rural Urban
1 Premix seasoning 70.77 63.66
2 Ready to use seasoning 15.71
3 Oyster & fish sauce 46.76 12.33
4 Seasoned flour 11.74
FG Intake from Seasoning, Indonesia
5 Fermented fish/shrimp paste 10.41 9.78
6 Salty soybean sauce 4.87
7 Teriyaki & others 2.02
8 Tomato sauce 1.67 1.96
9 Chili sauce 0.76 1.9010 Sweet soy sauce 0.31 0.29
MSG 804.63 544.88
(SEAFAST IPB, 2007)
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Glutamate Cotent inTomato Depends on
Its Ripening level (Color)
180
Green
Pink
Red
Full ri e
100
80
60
40
20
0
Glutamate5'-GMP
Glutamate
& Guanylate
0
20
4060
80
100
120
140
160
Asp Ser Glu Gly Ala Val Met Ile Leu TyrPhe Lys His Arg
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Free Glu in raw fish
140mg/100g
Autol sis Enz matic &
Free Glu in fresh milk
1mg/100g
Glutamate Content Increases during Processing
Weak
18
Free Glumate in
fish sauce
1370m /100
Fermentation+ 2 year
storage
Free Glu in Parmigiano
Reggiano cheese 1680mg/100g
Umami
Strong
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Ingredients: terasi,
tomato, red chilli, palmsugar. Onion&palm oil
Stir fry247
272
317
400
te
(m
g
/1
0
0
g
)
Changes in Free Glutamate
content in sambal terasi
19
crus e
Sambal
Terasi0
Raw material After frying Final product
F
re
e
g
lu
ta
m
SEAFAST IPB (2007)
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Roles of glutamate
- Glutamate functions:1) neurotransmission and 2) cell metabolism (IGO, 2000)
- initiate energy source for the intestines, accounting for
half of the energy consumed during digestion.
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- specific precursor for the biosynthesis of glutathione,
arginine and proline by small intestinal mucosa.
- about 95% of dietary glutamate presented to the
mucosa was metabolized in first pass
(P. J. Reeds et al, J. Nutr2000)
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The brain and the
hungry for glutame
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Glutamate (Glu) release
(+) or uptake (-)
Extracellular andintracellular glutamine
(Gln) or glutathione
(GSH) hydrolytic sites
are represented as PIG
and PDG eneexpression,
Glutamine and alanine
synthesis sites are
represented by
glutamine synthetase(GS) and alanine
aminotransaminase
(ALT).Hediger &Welbourne (1999). Am J Physiol Renal Physiol 277: 477-480
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Journal of Nutrition. 2000;130:1007S-1015S.)
Glutamate as a Neurotransmitter in the Brain: Review of Physiology
and Pathology. By Brian S. Meldrum (UK)
Glutamate is the principal excitatory neurotransmitter in brain.
Glutamate is the most abundant amino acid in the diet. There is no
evidence for brain damage in humans resulting from dietary
glutamate.
Three families ofionotropicreceptors with intrinsic cation
permeable channels: 1) N-methyl-D-aspartate (NMDA), 2) Amino-3-
hydroxy-5-methyl-4-isoxazole propionic acid (AMPA), and 3) kainate.
Three groups ofmetabotropic: 1) G proteincoupled glutamate
receptors (mGluR) that modify neuronal and glial excitabilitythrough G protein subunits acting on membrane ion channels and
second messengers such as diacylglycerol and cAMP.
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Studies from College of Medical, Kanazawa University
(2009):
Glutamate is one of the most often-utilized amino acids for
the orchestration of the network among the cells in the
brain.
Glutamate is one of the most essential factors/elements for
the plasticity of the brain architecture, such as memory and
learning.
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3.
Nutritional Aspects of MSG
CH2
CH2
O
HO
HC
NH3
C
O
OGlutamGlutamatatateate
BM 147
CH2
CH2
O
HO
HC
NH2
C
O
O
Na
MSGMSGBM 188
(glutamate= 147,
Na=23,
Water=18)
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Sodium Content in MSG
MSG
Sodium 12% Glutamate (Free-L) 78% Water 10%
C5H8O4NNa.H2O
27
Salt
(NaCl)
Chloride 60 %Sodium 40%
Sodium Content in Salt
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HYPERTENTION is the Second Major Chronic
Degenertive Deseases in Indonesia(Riskesdas, 2007)
Sodium is one of the risk factors
Marudut, MPS 29
1. SENDI : 30.3%
2. HIPERTENSI : 29.8%
3. JANTUNG : 7.2%
4. ASMA : 4.0%
5. DIABETES : 1.1%6. STROKE : 0.8%
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Recommended daily sodium intake
by WHO/FAO (2000) is < 2000 mg
(equal to 1 tsp - 5 g salt)
LOWER SODIUM & MORE PLEASANT FOOD
30
Table saltMSG
1 tsp (5 g) salt
provide 2000 mg sodium
1/4 tsp (1.25 g) MSG
provide 150 mg sodium
1 tsp 1/4 tsp
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Optimum Pleasantness of Food : Using
Little Amount MSG Reduce 50% Salt
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The International Glutamate Organization presented studies
in which about 0.6% MSG in clear soup and 0.37% MSG in
fried rice yielded optimum umami flavor (IGO, 2000)
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Recommended MSG level for optimum umami effect: 0.2-0.8%
depending on type of cuisines
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Oral stimulation by FG evokes cephalic phase of food
digestion, such as an induction of pancreatic juice
secretion.
In healthy and elderly volunteers, intake of FG simulates
salivation which is essential for mastication and
swallowing.
c man an e c , ; o son n enR,2006)
Gastric glutamate-sensing mechanism helps with the
digestion of foods by modulating gastric secretion,
emptying and intestinal absorption.
Hisayuki et al (2008)
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Effects of FG on stomach
digestive functions.
A: Effect of 100g meat fortified
with 2.8 g FG+IMP on gastric
secretion of dogs. (Vasilevskaia L
et al 1993)
B: Effect of diet fortified with 2-
3g/d FG on basal acid output
(BAO) and maximal acid output
(MAO) capacities in patients with
chronic atrophic gastritis
(Kochetkov AM et al, 1992).
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By adding MSG to such foods as soups, their content in sodium can be
decreased without altering palatability.
A study showed that when such novel foods are added with some
appropriate amount of MSG, consumers acquire a preference for them
more rapidly.
In elderly persons, the addition of MSG to nutritionally valuable foods
(soups, vegetables, starches) did induce an increase of intake of foods.
The same observations were repeated in hospitalized diabetic patients.
Again, the patients ingested more healthy MSG-containing foods and
less of other foods.
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A Possible Application of Monosodium Glutamate to Nutritional Care
for Elderly People. Kenji Toyama et (2008) Biol. Pharm. Bull. 31(10)
18521854 (2008)
Recently, it has been clarified that glutamate (Glu) can stimulate the
umami taste as well as the visceral sensation
to help the gastric protein digestion.
Our survey suggests the possibility that the amount of free Glu in
.
In the present study, monosodium glutamate (MSG) was
supplemented to meals for 11 elderly inpatients during 2 months, and
the fortification effects on their nutritional status, general condition,
and quality of life (QOL) were investigated.
Based on these results, we concluded that appropriate utilization of
Glu for nutritional care of elderly people would be useful for
improving QOL.
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Monosodium L-glutamate added to a high-energy, high-protein
liquid diet promotes gastric emptying. Hiroaki Zai et al. Am J Clin
Nutr 2009;89:4315.
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4.POSITION OF AUTHORIZED
BODIES ON MSG SAFETY
USFDA:
,(Generally Recognize As Safe), like salt,
vinegar, and baking powder
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???
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???
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FASEB
Federation of American Societies for
Experimental Biology (1980).
"There is no evidence in the available information
on L-glutamic acid, L-glutamic acid hydrochloride,
- -,glutamate, and monopotassium L-glutamate that
demonstrates, or suggests reasonable grounds
to suspect, a hazard to the public when they are
used at levels that are now current and in the
manner now practiced."
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J ECFA J oint Food and Agriculture Organization/WorldHealth Organization (FAO/WHO) ExpertCommittee on Food Additives, ScientificMonograph, 1988.
"On the basis of available data (chemical,
, , ,dietary intake of glutamates arising from theiruse at the levels necessary to achieve thedesired technological effect and from theiracceptable background in food do not, in theopinion of the Committee, represent a hazard
to health."
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AMA
American Medical Association :
Council of Scientific Affairs stated in 1992 that
glutamate in any form has not been shown to be
a significant health hazard
USFDA:
1995, Again USFDA Reviewed the scientific data,
and concluded MSG Safe as food
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Thx U
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The Safety Evaluation of Monosodium GlutamateRonald Walker and John R. Lupien (J Nutr 130: 1049S1052S, 2000)
L-Glutamic acid and its ammonium, calcium, monosodium andpotassium salts were evaluated by the Joint FAO/WHO Expert
Committee on Food Additives (JECFA) in 1988.
The Committee noted that intestinal and hepatic metabolism
results in elevation of levels in systemic circulation only after
extremely high doses given by gavage (>30mg/kg BW).
Ingestion of MSG was not associated with elevated levels in
maternal milk, and glutamate did not readily pass the placental
barrier. Human infants metabolized glutamate similarly to
adults.
Conventional toxicity studies using dietary administration of
MSG in several species did not reveal any specific toxic or
carcinogenic effects
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Because human studies failed to confirm an involvement of
MSG in Chinese Restaurant Syndrome or other
idiosyncratic intolerance, the JECFA allocated anacceptable daily intake (ADI) not specified to
glutamic acid and its salts.
No additional risk to infants was indicated. The Scientific
Committee for Food SCF of the Euro ean
Commission reached a similar evaluation in 1991.
The conclusions of a subsequent review by the Federation
of American Societies for Experimental Biology (FASEB)
and the Federal Drug Administration (FDA) did not
discount the existence of a sensitive subpopulationbut otherwise concurred with the safety evaluation
of JECFA and the SCF
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NO MSG
NOT ALLOWED TO BE STATED IN THE LABELS
While technically MSG is only one of several
forms of free glutamate used in foods, consumers
frequently perceive the term MSG to mean all free
lutamate.
For this reason, USFDA considers foods whose
labels say "No MSG" or "No Added MSG" to be
misleading if the food contains ingredients that
are sources of free glutamates, such as
hydrolyzed protein.
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???
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