Physiological and Nutritional Aspects

7/30/2019 Physiological and Nutritional Aspects

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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

31


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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

33


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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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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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Physiological and Nutritional Aspects