PROF. DR. IR. H.

HARDINSYAH, MS

Lahir di Pekanbaru Riau 7 Agustus, gelar S1 &S2 di IPB, Gelar PhD in Nutrition & Food di University 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 hardinsyah2010@gmail.com

Physiological and Nutritional Aspects of Glutamate

Malang, June 4th 2010

Prof. Dr. Ir. Hardinsyah, MS Community Nutrition Department Faculty of Human Ecology (FEMA) Bogor Agricultural University (IPB) 2010

Physiological and Nutritional Aspects of Glutamates

Umami & Glutamate Intake & Physiological Aspect of Glutamate Nutritional Aspects of MSG

1. Umami and Glutamate

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. The discovery of umami taste of glutamate : by Prof. Dr. Kikunae Ikeda (1908) of Tokyo Imperial University He wanted to commercialize the component of kombu (a type of seaweed) that produces umami taste of glutamate as seasoning.

Dried kombu

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.

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 taste qualities, sweet, sour, salty and bitter (Prof. Kikunae. Ikedas , 1912)

Components of Umami Taste: Glutamate, IMP (disodium 5inosine monophosphate) and GMP (disodium 5-guanosine monophosphate). IMP and GMP in low concentration of the amino acid

1908

1913

1957

Kikunae Ikeda

Shintaro Kodama

Akira Kuninaka

Glutamate Dari Dashi

Inosinate Dari Bonito (tuna kering)

Guanylate Dari Shiitake 6

 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.

Umami Taste Found Every Where

2. Intake & Physiological Aspect of Glutamate

Glutamate: Bound glutamate: protein Free glutamate: naturally occurring, and added glutamate Scientific evidence for the physiological significance of FG foods has accumulated over a century since its first discovery.

18- 20 % BW is protein 20 % protein is glutamate Glutamate is a non-essential AA (made in the body as well from food intake)
STABLE ISOTOPE TRACER STUDY ON A 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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Umami Taste of Glutamate in Breast Milk

Davis et al, J. Nutr. 1994

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) COW'S MILK HUMAN MILK EGGS BEEF FISH (MACKEREL) CHICKEN POTATOES CORN OYSTERS TOMATOES 2 22 23 33 36 44 102 130 137 140 BROCCOLI MUSHROOMS PEAS GRAPE JUICE FRESH TOMATO JUICE WALNUTS SOY SAUCE PARMESAN CHEESE ROQUEFORT CHEESE 176 180 200 258 260 658 1090 1200 1280

http://www.directfood.net/bluediamond/content.asp

Bound glutamate
Milk/Milk products Cow Human Parmesan Cheese Poultry products Eggs Chicken Duck 819 229 9.847

Free glutamate
2 22 1200

1.583 3.309 3.636

23 44 69

Konsumsi total glutamat

MSG Intake (g/cap/d) No 1 2 3 4 5 6 7 Country Jepang Taiwan Philippine Indonesia (Jkt) USA UK Canada Dunia Intake of MSG (g/cap/day) 2.0 3.0 0.5 0.7 (Desa) -1.1 (Kota) 1.0 0.6 0.6 0.75

FG Intake from Seasoning, Indonesia

No 1 2 3 4 5 6 7 8 9 10 Seasoning / condiment items Premix seasoning Ready to use seasoning Oyster & fish sauce Seasoned flour Fermented fish/shrimp paste Salty soybean sauce Teriyaki & others Tomato sauce Chili sauce Sweet soy sauce FG (mg/g) Rural Urban 70.77 46.76 10.41 63.66 15.71 12.33 11.74 9.78 4.87 2.02 1.96 1.90 0.29

1.67 0.76 0.31

MSG
(SEAFAST IPB, 2007)

804.63

544.88

(%) 100

Glutamate Cotent in Tomato Depends on Its Ripening level (Color)

Glutamate 80 & 60 Guanylate

40 20 0

Glutamate 5'-GMP

Green Pink Red Full ripe

180 160 140 120 100 80 60 40 20 0

Asp Ser Glu Gly Ala Val Met Ile Leu TyrPhe Lys His Arg

Glutamate Content Increases during Processing

Weak
Free Glu in raw fish 140mg/100g Autolysis

Free Glu in fresh milk 1mg/100g Enzymatic & Fermentation+ 2 year storage

Umami

Free Glumate in fish sauce 1370mg/100g

Strong

Free Glu in Parmigiano Reggiano cheese 1680mg/100g

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F r e e g lu t a m a t e ( m g /1 0 0 g )

Changes in Free Glutamate content in sambal terasi

400 317 272 247 200

Ingredients: terasi, tomato, red chilli, palm sugar. Onion&palm oil Stir fry crushed Sambal Terasi

Raw material
SEAFAST IPB (2007)

After frying

Final product
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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. - 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. Nutr 2000)
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The brain and the muscles are most hungry for glutame

Glutamate (Glu) release (+) or uptake (-) Extracellular and intracellular glutamine (Gln) or glutathione (GSH) hydrolytic sites are represented as PIG and PDG gene expression, 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

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 of ionotropic receptors with intrinsic cation permeable channels: 1) N-methyl-D-aspartate (NMDA), 2) Amino-3hydroxy-5-methyl-4-isoxazole propionic acid (AMPA), and 3) kainate. Three groups of metabotropic: 1) G proteincoupled glutamate receptors (mGluR) that modify neuronal and glial excitability through G protein subunits acting on membrane ion channels and second messengers such as diacylglycerol and cAMP.

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.

3. Nutritional Aspects of MSG

O HO C C H2 H2 H C O C O

Glutamat Glutam atate ate

BM 147

NH3

O HO C C H2 H2

O H C C O Na NH2

MSG
BM 188 (glutamate= 147, Na=23, Water=18)

Sodium Content in MSG MSG

C5H8O4NNa.H2O

Sodium 12%

Glutamate (Free-L) 78%

Water 10%

Sodium Content in Salt Salt (NaCl) Sodium 40% Chloride 60 %

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HYPERTENTION is the Second Major Chronic Degenertive Deseases in Indonesia (Riskesdas, 2007) Sodium is one of the risk factors
1. 2. 3. 4. 5. 6.
Marudut, MPS

SENDI HIPERTENSI JANTUNG ASMA DIABETES STROKE

: 30.3% : 29.8% : 7.2% : 4.0% : 1.1% : 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
1/4 tsp

1 tsp Table salt 1 tsp (5 g) salt provide 2000 mg sodium

MSG
tsp (1.25 g) MSG provide 150 mg sodium
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1/ 4

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)

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. (Schiffman S and Miletic I, 1999; Hodson N & Linden R,2006)

Gastric glutamate-sensing mechanism helps with the digestion of foods by modulating gastric secretion, emptying and intestinal absorption. Hisayuki et al (2008)

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 23g/d FG on basal acid output (BAO) and maximal acid output (MAO) capacities in patients with chronic atrophic gastritis (Kochetkov AM et al, 1992).

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.

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 hospital foods is lower than that in ordinary foods. 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.

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.

4. POSITION OF AUTHORIZED BODIES ON MSG SAFETY

USFDA: 1958, USFDA cathegorized MSG as GRAS (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, monosodium L-glutamate, monoammonium Lglutamate, 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."

JECFA Joint Food and Agriculture Organization/World Health Organization (FAO/WHO) Expert Committee on Food Additives, Scientific Monograph, 1988. "On the basis of available data (chemical, biochemical, toxicological, and other), the total dietary intake of glutamates arising from their use at the levels necessary to achieve the desired technological effect and from their acceptable background in food do not, in the opinion of the Committee, represent a hazard to health."

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

Thx U

The Safety Evaluation of Monosodium Glutamate

Ronald Walker and John R. Lupien (J Nutr 130: 1049S1052S, 2000) L-Glutamic acid and its ammonium, calcium, monosodium and potassium 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

Because human studies failed to confirm an involvement of MSG in Chinese Restaurant Syndrome or other idiosyncratic intolerance, the JECFA allocated an acceptable 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 European 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 subpopulation but otherwise concurred with the safety evaluation of JECFA and the SCF

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 glutamate. 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.

For

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