The science behind monosodium glutamate: Flavor modulation, food palatability, and potential health effects

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dc.contributor.authorDwivedi, M.en_US
dc.date.accessioned2024-12-02T12:03:58Z
dc.date.available2024-12-02T12:03:58Z
dc.date.issued2024-07
dc.description.abstractBackground: Monosodium glutamate (MSG) is widely used as a flavor enhancer in food, known for its ability to modulate umami taste and improve overall food palatability. Despite its recognized benefits in the food industry, concerns about its safety and potential health effects have sparked widespread debate. This systematic review aims to provide an in-depth analysis of the molecular mechanisms underlying MSG’s flavor-enhancing properties, its role in food palatability, and the scientific evidence surrounding its health impacts. Objectives: To review the current state of knowledge regarding: 1. The molecular chemistry and mechanism of MSG in flavor modulation. 2. The role of MSG in enhancing food palatability and consumer preferences. 3. he safety assessments and potential health effects of MSG, including both benefits and concerns. 4. MSG’s future applications in food science, particularly in low-sodium formulations, food security, and geriatric nutrition. Materials and Methods: A comprehensive search of peer-reviewed literature was conducted using databases such as PubMed, Web of Science, and Google Scholar. Studies focusing on MSG’s chemistry, its application in food, sensory studies, and health-related research were included. Regulatory assessments from food safety agencies (FDA, WHO, EFSA) were also reviewed. Results: Flavor Modulation: MSG enhances the umami taste by interacting with specific glutamate receptors (T1R1/T1R3), contributing to a balanced flavor profile in various cuisines. It is especially effective in reducing the need for excess salt and fat in processed foods while maintaining palatability.Food Palatability: Sensory studies show that MSG significantly improves food satisfaction, particularly in low- sodium or low-fat products. Consumers often prefer MSG-enriched foods due to enhanced flavor perception and texture.Health Impacts: Regulatory bodies have classified MSG as safe for consumption, with no conclusive evidence linking it to neurotoxicity or adverse metabolic effects at typical dietary levels. Some studies suggest MSG may aid in reducing sodium intake and improving food palatability in special populations, such as the elderly.Public Perception: Despite the scientific consensus on its safety, public concerns remain, largely fueled by misconceptions about "Chinese Restaurant Syndrome" and misleading media reports. Conclusions: MSG plays a pivotal role in modern food science as a safe and effective flavor enhancer. While public concerns persist, scientific evidence supports its safety and potential health benefits when used appropriately. Further research should focus on long-term health effects, innovative applications in low-sodium food formulations, and educational initiatives to address public misconceptions about MSG.en_US
dc.identifier.affiliationsDept. of Pharmacology, Maharana Pratap School of Pharmacy, Lucknow, Uttar Pradesh, Indiaen_US
dc.identifier.citationDwivedi M. . The science behind monosodium glutamate: Flavor modulation, food palatability, and potential health effects. Journal of Applied Biology & Biotechnology. 2024 Jul; 11(3): 60-69en_US
dc.identifier.issn2319-1090
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/240870
dc.languageenen_US
dc.publisherIP Innovative Publication Pvt. Ltd.en_US
dc.relation.issuenumber3en_US
dc.relation.volume11en_US
dc.source.urihttps://doi.org/10.18231/j.sajcrr.2024.016en_US
dc.subjectMonosodium Glutamate (MSG)en_US
dc.subjectSustainable Productionen_US
dc.subjectFermentationen_US
dc.subjectAgricultural Wasteen_US
dc.subjectEnergy Efficiencyen_US
dc.subjectMicrobial Processesen_US
dc.titleThe science behind monosodium glutamate: Flavor modulation, food palatability, and potential health effectsen_US
dc.typeJournal Articleen_US
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