• 약학회지
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• 제35권5호
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• pp.384-388
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• 1991

To explore the effect of monosodium-L-glutamate(MSG) on CCI$_{4}$-damaged liver in Wister male rat, 5% MSG solution as drink water were administered after S.C. injection of 0.1 mg/kg CC1$_{4}$ twice a week for 4 weeks. After last administration of MSG, heptic glutathione(GSH) dependent system was assayed. It showed that MSG increased significanly hepatic glutathione(GSH) and glutathione peroxidase(GSH$_{px}$), but decreased glutathione-S-transferase(GST) acivity in normal rats. MSG increased significantly the GSH$_{px}$ and GST activities in rats with CCI$_{4}$-induced liver damage. These results indicate that decrease of GSH dependent systems in CC1$_{4}$ liver injury might be partially elevated by coadministration of MSG.

• 식품과학과 산업
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• 제49권1호
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• pp.48-61
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• 2016

• 한국환경성돌연변이발암원학회지
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• 제7권2호
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• pp.59-64
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• 1987

조미료로 널리 사용되고 있는 monosodium glutamate(MSG)의 세포독성 및 돌연변이 유발성을 일차 배양 간세포에서 조사하였다. MSG를 세포 배양액에 첨가하여 24시간 동안 간세포에 처리한 결과 0.5% 농도까지는 간세포에 아무런 독성을 나타내지 않았으며 비주기성 DNA합성이나 DNA 단사 절단도 유발시키지 않았다. 1% MSG에서는 간세포의 생존율이 약간 저하되었으나 이 농도에서도 돌연변이 유발성이 전혀 없는 것으로 판명되었으며, aflatoxin B$_1$과 동시 처리시에도 aflatoxin B$_1$에 의한 DNA 손상을 증가 또는 감소시키지 않았다.

• 한국식품저장유통학회지
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• 제10권3호
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• pp.360-364
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• 2003

두부폐기물인 비지와 M. Pilosu를 이용한 홍국제조의 가능성을 검토하기 위하여 건조분말 비지에 20%양의 물을 첨가하여 증자한 비지에 glucose(0∼10%), monosodium glutamate(0∼0.1%), 감귤과피물추출물(감귤과피 양으로 0∼0.5%)의 첨가에 따른 색소 및 monacolin K 함량을 조사하였다. Glucose 첨가량을 10%로 하였을 때 색소 생성량이 O.D.1.06으로 가장 높았으며 이 때의 monacolin K 함량은 96.38 mg%(w/w)이었다. Monosodium glutamate는 0.01%에서 색소 생성량이 O.D. 2.26으로 가장 높았으며 이때의 monacolin K 함량은 118.25 mg%(w/w) 이었다. 감귤과피 물추출물(g/mL)의 경우는 0.4%(v/w) 첨가하였을 때 색소 생성량이 O.D.2.61로 가장 높았으며 이때의 monacolin K 함량은 104.50mg%(w/w) 이었다.

• Journal of Microbiology and Biotechnology
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• 제24권11호
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• pp.1592-1596
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• 2014

To evaluate the effect of Lactobacillus brevis G-101 on absorption of monosodium glutamate (MSG), we orally administered MSG with or without G-101 in mice and measured the maximum concentration (Cmax) and blood concentration curve (AUC) of MSG and ${\gamma}$-aminobutyric acid (GABA). Oral administration of G-101 ($1{\times}10^9CFU/mouse$) potently inhibited Cmax and AUC of MSG by 97.8% and 94.3%, respectively (p < 0.05), but increased those of GABA by 32.1% and 67.7%, respectively (p < 0.05). G-101 inhibited the absorption of MSG. These results suggest that G-101 may reduce the side effect of MSG by inhibiting the absorption of MSG.

• 한국식품영양학회지
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• 제37권1호
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• pp.48-56
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• 2024

Effects of glutamic acid (Glu) and monosodium glutamate (MSG) on oxidative stability of oil-in-water (O/W) emulsions with different emulsifier charges during riboflavin (RF) photosensitization were evaluated by analyzing headspace oxygen content and conjugated dienes. Cetyltrimethylammonium bromide (CTAB), Tween 20, and sodium dodecyl sulfate (SDS) were used as cationic, neutral, and anionic emulsifiers, respectively. Glu acted as an antioxidant in CTAB- and Tween-20-stabilized O/W emulsions during RF sensitization, whereas Glu acted as prooxidants in SDS-stabilized O/W emulsions in the dark. However, adding MSG did not have a constant impact on the degree of oxidation in O/W emulsions irrespective of the emulsifier charge. In RF-photosensitized O/W emulsions, the emulsifier charge had a greater influence on antioxidant properties of Glu than on those of MSG.

• Toxicological Research
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• 제5권1호
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• pp.61-69
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• 1989

To evaluate possible teratogenicity of food additives such as sodium propionate and monosodium glutamate, 300 haching eggs were subjected to potential mutagenicity assay by administration of low and high doses of the materials via york and air sac. The results are summarized as follows: 1. Mortality rate of chick embryo was increased significantly by dosage related in the group of sodium propiorate and monosodium glutamate when compared to placebo and non-treated group. 2. Frequency of embryo with malformation in treated group was not increased significantly when compared to placebo and non-treated group.

• Journal of Microbiology and Biotechnology
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• 제29권11호
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• pp.1745-1748
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• 2019

Gamma-aminobutyric acid (GABA) plays important roles in host physiology. However, the effects of GABA are greatly restricted due to its low bioavailability in the human body. Here, a high acid-tolerance GABA-producing strain, Lactobacillus brevis Bmb5, was isolated from kimchi. Bmb5 converted glutamate to GABA (7.23 ± 0.68 ㎍/μl) at a rate of 72.3%. The expression of gadB gene, encoding the enzyme involved in the decarboxylation of glutamate to GABA, was decreased upon incubation. Our findings indicate GABA production in Bmb5 is not directly correlated with gadB gene expression, providing new insight into the mechanisms underlying GABA production in Lactobacillus.

• 한국식품과학회지
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• 제23권1호
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• pp.37-43
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• 1991

고양이의 고색신경(chorda tympani nerve)을 통한 미각신형 impulse 발사시험을 실시하여 MSG의 미각신경 반응특징을 기본맛의 그것과 비교하였으며 MSG 용액의 첨가가 기본맛 성분의 미각반응 impulse 강도에 미치는 영향을 조사하였다. 고양이의 혀에 자극된 맛성분의 종류와 농도에 따라 고색신경을 통한 신경 impulse 발사빈도수는 다르게 나타났다. 구연산에 대한 반응 impulse가 가장 높은 빈도수를 나타내었고 NaCl, KCl, MSG가 비슷한 수준이었고 sucrose는 다른 맛성분에 비하여 그 반응정도가 낮게 나타났다. 여러 가지 다른 농도의 MSG 용액으로 미리 자극된 맛성분을 투하할 경우 식염의 짠맛에 대한 반응은 MSG 농도 0.02 M에서 크게 증가되나 0.08 M에서 증가폭이 다소 낮아졌다. 설탕의 경우, MSG에 의하여 반응 impulse가 약화되는 경향을 나타내었으며 구연산의 경우에는 MSG에 의하여 반응 impulse 빈도수가 뚜렸이 감소하였다.

• Nutrition Research and Practice
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• 제9권6호
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• pp.673-676
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• 2015

BACKGROUND/OBJECTIVES: Lactobacillus brevis G101 suppresses the absorption of monosodium glutamate (MSG) from the intestine into the blood in mice. Therefore, the attenuating effect of orally administered G101 on monosodium glutamate (MSG) symptom complex was investigated in humans MATERIALS/METHODS: Capsules (300 mg) containing Lactobacillus brevis G101 ($1{\times}10^{10}CFU/individual$) or maltodextrin (placebo) was orally administered in 30 respondents with self-recognized monosodium glutamate (MSG) symptom complex for 5 days and the rice with black soybean sauce containing 6 g MSG (RBSM) was ingested 30 min after the final administration. Thereafter, the MSG symptom complex (rated on a 5-point scale: 1, none; 5, strong) was investigated in a double blind placebo controlled study. The intensity of the MSG symptom complex was significantly reduced in respondents of the G101 intake group ($2.87{\pm}0.73$) compared to that in those treated with the placebo ($3.63{\pm}1.03$) (P = 0.0016). Respondents in the placebo group exhibited more of the various major conditions of the MSG symptom complex than in the G101 intake group. Although there was no significant difference in the appearance time of the MSG symptom complex between subjects orally administered G101 and those administered the placebo, its disappearance in < 3 h was observed in 69.9% of subjects in the G101 treatment group and in 38.0% of subjects in the placebo group (P = 0.0841). CONCLUSIONS: Oral administration of Lactobacillus brevis G101 may be able to reduce the intensity of the MSG symptom complex.