The Use of Monosodium Glutamate (MSG)
Keywords:
glutamic acid, glutamate, MSG, food additivesAbstract
Glutamates are salts of glutamic acid, a type of amino acid, that have been discovered more than 100 years ago. They are dominantly attributed as flavor-enhancing compounds, especially, monosodium L-glutamate (MSG) which is widely used as a food ingredient and authorized to be a food additive. The safety evaluation of MSG by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) established the acceptable daily intake (ADI) value as 30 mg/kg body weight/day. The quality of MSG must be conformed with the applicable specifications of identity and purity recommended by the Codex Alimentarius Commission or with the Notification of the Ministry of Public Health (No. 281) B.E. 2547 (2004) Re: Food Additives. Due to the reports of reactions after MSG consumption, the use of MSG as a flavor enhancer has been of concern to consumers who are easily sensitive to food or to those who are cautious about their consumption. This study was therefore to review research reports, compile, and summarize academic information for the understanding of the benefits and safe consumption of MSG-containing foods.
References
Danka O, Dobrina T, Ivanka P, Luciano S, Kalin I. A study of the behaviour of L-glutamic acid in the course of and after γ - ray treatment. Int J Pharm Pharm Sci 2012;4(4): 117-20.
Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives. [online]. [cited 2022 Mar 17]; [90 screens]. Available from:URL: https://efsa.onlinelibrary.wiley.com/doi/full/10.2903/j.efsa.2017.4910
Tushar KB, Sanjit KK, Prem KY, Prithwiraj M, Shankar Y, Bishal J. Effects of monosodium glutamate on human health: a systematic review. World J Pharm Sci 2017;5(5):139-44.
Monograph monosodium L-glutamate - FAO. [online]. [cited 2022 Mar 24]; [2 screens]. Available from: URL: https://www.fao.org/3/cb5368en/cb5368en.pdf
Food Standards Australia New Zealand. Monosodium glutamate: a safety assessment, Technical report series no. 20. Food Standards Australia New Zealand; 2003. [online]. [cited 2022 Dec 11]; [36 screens]. Available from: URL: https://www.foodstandards.gov.au/publications/documents/MSG%20Technical%20Report.pdf
National Center for Biotechnology Information: National library of medicine. Monosodium glutamate [online]. [cited 2022 Dec 11]; [52 screens]. Available from: URL: https://pubchem.ncbi.nlm.nih.gov/compound/Monosodium-glutamate
Chiaki S. History of glutamate production. Am J Clin Nutr 2009;90(3):728S-32S.
กรมควบคุมมลพิษ กระทรวงวิทยาศาสตร์ เทคโนโลยีและสิ่งแวดล้อม. ผงชูรส (Monosodium glutamate). พิมพ์ครั้งที่ 2. กรุงเทพมหานคร: ฝ่ายศูนย์ข้อมูลสารอันตรายและอนุสัญญา กองจัดการสารอันตรายและกากของเสีย กรมควบคุมมลพิษ; 2541.
Rajaram S, Innasi MGM, Karuppiah P, Rajoo B. Production of L-glutamic acid with Corynebacterium glutamicum (NCIM 2168) and Pseudomonas reptilivora (NCIM 2598): a study on immobilization and reusability. Avicenna J Med Biotech 2014; 6(3):163-8.
Dhurjeti S, Payala V. Production and crystallization of L-glutamic acid. Int J Pharm Sci Rev Res 2013;18(2):58-60.
Cecile L, Luc C. Glutamate: a safe nutrient, not just a simple additive. Ann Nutr Metab 2022;78:133-46.
Institute of Food Technologist. Natural glutamate content of fresh food. Institute of Food Technolo gists’ Expert Panel on Food Safety and Nutrition. Food Tech 1987;41:143-5.
Newsholme P, Lima MMR, Procopio J, Pithon-Curi TC, Doi SQ, Bazotte RB, Curi R. Glutamine and glutamate as vital metabolites. Braz J Med Biol Res 2003;36(2):153-63.
Regina R, Vicente F. Control of brain glutamine synthesis by NMDA receptors. Frontiers Biosci 2007;12:883-90.
Kunio T, Hisayuki U, Eiji N. Physiological roles of dietary glutamate signaling via gut-brain axis due to efficient digestion and absorption. J Gastroenterol 2013;48:442-51.
Saiqa T, Saara A, Syeda M, Sidrah S, Zehra B, et al. Free L-glutamate-induced modulation in oxidative and neurochemical profile contributes to enhancement in locomotor and memory performance in male rats. Sci Rep 2020;10:11206.
Kenji T, Miki T, Yuki I, Akiko S, Shigeru Y. A possible application of monosodium glutamate to nutritional care for elderly people. Biol Pharm Bull 2008;31(10):1852-4.
สำนักโภชนาการ กรมอนามัย. ปริมาณสารอาหารอ้างอิงที่ควรได้รับประจำวันสำหรับคนไทย พ.ศ. 2563: โซเดียม (sodium). พิมพ์ครั้งที่ 1. นนทบุรี: กรมอนามัย; 2563.
Department of Nutrition and Food Safety, World Health Organization. WHO global sodium benchmarks for different food categories. World Health Organization 2021. WHO global sodium benchmarks for different food categories
Jurg L. The use and utility of glutamates as flavoring agents in foods: function and importance of glutamate for savory foods. J Nutr 2000;130;915S-20S.
Fatma F, Shahira N, Emam MR, Amany AEA. Monosodium glutamate safety, neurotoxicity and some recent studies. Az J Pharm Sci 2021;64:222-43.
International Food Information Council (IFIC) and U.S. Food and Drug Administration (FDA). Overview of food ingredients, additives and colors. [online]. 2010; [cited 2022 Dec 15]; [3 screens]. Available from: URL: https://www.fda.gov/food/food-ingredients-packaging/overview-food-ingredients-additives-colors
Australia New Zealand Food Standards Code - Standard 1.2.4 Labelling of ingredients. [online]. 2010; [cited 2022 Dec 14]; [17 screens]. Available from: URL: https://www.legislation.gov.au/Details/F2013C00264
Punjab Food Authority, Government of the Punjab. Punjab pure food regulations 2018. [online]. 2010; [cited 2022 Dec 13]; [378 screens]. Available from: URL: https://food.punjab.gov.pk/system/files/16.%20Punjab%20Pure%20Food%20Regulations%2C%202018%20%28PPFR%2C%202018%29.pdf
พระราชบัญญัติอาหาร พ.ศ. 2522 ประกาศกระทรวงสาธารณสุข ฉบับที่ 281 (พ.ศ. 2547) เรื่อง วัตถุเจือปนอาหาร. ราชกิจจานุเบกษา เล่มที่ 121 ตอนพิเศษ 97 ง (วันที่ 6 กันยายน 2547).
พระราชบัญญัติอาหาร พ.ศ. 2522 ประกาศกระทรวงสาธารณสุข ฉบับที่ 381 (พ.ศ. 2559) เรื่อง วัตถุเจือปนอาหาร (ฉบับที่ 4). ราชกิจจานุเบกษา เล่มที่ 133 ตอนพิเศษ 298 ง (วันที่ 20 ธันวาคม 2559).
Codex Alimentarius International Food Stan- dards. Codex Stan 192-1995. General stan- dard for food additives. [online]. 2019; [cited 2022 Apr 20]; [484 screens]. Available from: URL: GENERAL STANDARD FOR FOOD ADDITIVES CODEX STAN 192-1995 Adopted in 1995. Revision 1997, 1999, 2001, 2003, 2004, 2005, 2006, 2007
Commission Regulation (EU) No 1129/2011. Amending annex II to regulation (EC) No 1333 /2008 of the European parliament and of the council by establishing a union list of food additives. [online]. 2011; [cited 2022 Apr 29]; [177 screens]. Available from: URL: https://op.europa.eu/en/publication-detail/-/publication/28cb4a37-b40e-11e3-86f9-01aa75ed71a1/language-en
Yasuhide T, Amara K, Wanthanee T, Udomkiat P. Enzymatic determination of L-glutamic acid (L-glutamate) in Fish Sauces and Instant Noodles. J Food Protec 1983;46(6):522-24.
วาสนภ วชิรมน. กินผงชูรสมากทำให้ผมร่วงจริงหรือไม่ [ออนไลน์]. 2555; [สืบค้น 24 มี.ค. 2565]; [1 หน้า]. เข้าถึงได้จาก: URL: https://www.rama.mahidol.ac.th/atrama/issue004/believe-it-or-not
สำนักอาหาร สำนักงานคณะกรรมการอาหารและยา. แนวทางการใช้วัตถุเจือปนอาหารและกฎหมายที่เกี่ยว ข้อง ฉบับปรับปรุง ครั้งที่ 2/2556. นนทบุรี: สำนักงานคณะกรรมการอาหารและยา; 2556.
Downloads
Published
How to Cite
Issue
Section
License
Upon acceptance of an article, copyright is belonging to the Nutrition Association of Thailand.
