• 한국동물학회지
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• 제16권2호
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• pp.127-137
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• 1973

Monosodium glutamate는 많이 쓰이고 있는 화학조미료이다. 인간을 비롯하여 생쥐, 원숭이(Rhesus monkey), 초파리등의 동물에 대한 MSG의 영향을 실험 검토하여 MSG가 해롭다 또는 그렇지 않다는 상반된 여러 보고가 있다. 초파리(Drosophila melanogaster)의 발생에 대한 MSG의 영향을 조사하여 이렇듯 엇갈린 보고를 검토 확인할 목적으로 여러가지 농도의 MSG와 cane sugar media(대조구)에 두 계통의 초파리(Oregon-R와 Sinchon-I)를 사육해서 우화해 나온 $F_1$초파리의 수를 조사 검토한 결과는 다음과 같다. 1) MSG의 처리는 초파리의 어느 계통에서나 다 같이 그 농도가 증가함에 따라 발생에 억제적 효과를 나타내는 동시에 10% 이상의 농도에서는 성층의 생육조차 불가능하였다. 2) Cane sugar는 초파리 발생에 억제적이라기 보다 오히려 촉진적 효과를 보이는 것같다. 3) MSG나 cane sugar처리구에서 다 같이 Sinchon-I이 Oregon-R보다 $F_1$ 산출수가 많았는데 이것은 Sinchon-I이 Oregon-R보다 생식 및 생존력이 강함을 암시하여 그 원인으로서 사육하는 동안 근친교배되는 기간의 차이라고 생각된다. 4) Muller-5 test는 부정적 결과를 나타냈는데 이것은 MSC가 mutagenic effect가 없음을 시사하고 있다. 5) MSG의 초파리 발생에 대한 억제적 효과에 관한 생리학적 기구는 아직 미지의 문제인데 이것은 조만간 해결하여야 할것이다.

• 한국동물학회지
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• 제17권4호
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• pp.185-195
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• 1974

먹초파리(Drosophila virilis) 羽化에 미치는 MSG와 saccharose의 影響을 調査하기 위하여 4가지 系統(Sinchon_1, Sinchon-II, Choongju, Jegu)의 먹초파리 MSG와 saccharose의 7가지 濃度(0.0M, 0.1M, 0.3M, 0.5M, 0.7M, 1.0M, 1.2M)을 各各 標準飼料에 添加하여 여기에서 羽化하며 나온 個體數를 比較 檢討하였든 바 結果는 다음과 같다. 1. 먹초파리의 羽化率은 MSG와 saccharose의 濃度間에 有意的인 差異를 보이며 濃度가 增加함에 따라 迂闊率이 低下하였다. 2. MSG와 saccharose에 對한 먹초파리의 羽化率에 미치는 影響은 먹초파리의 4個 系統間에는 有意的인 差異가 없다. 3. MSG가 saccharose보다는 먹초파리의 羽化에 對해 抑制的 　果가 더 큰 傾向을 보이고 있는 것으로 推理된다.

• 한국임상수의학회지
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• 제16권2호
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• pp.265-271
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• 1999

These experiments were performed to investigate the effect of saline, monosodium L-glutamate(MSG), MSG-phenylalanine, and/or phenylalanine on TH-immunoreactivity in arcuate nucleus of hypothalamus and hind limb area of cerebral cortex in rats using the immunohistochemical methods. The result were as follows: 1. TH-immunoreactive neurons in hind limb area of cerebral cortex and arcuate nucleus of hypothalamus were decreased in MSG treated group compared to the saline treated group and also lesions in arcuate nucleus and median eminence of hypothalamus were increased with MSG treatment 2. TH-immunoreactive neurons in median eminence and arcuate nucleus were increased in phenylalanine treated group compared to the saline treated group and also neurons were more increased in lamina V of hind limb area of cerebral cortex with phenylalanine treatment. 3. TH-immunoreactive neurons in median eminence and arcuate nucleus were decreased in MSG-phenylalanine treated group compared to the phenylalanine treated group and increased compared to the MSG treated group. In lamina V of hind limb area of cerebral cortex, TH-immunoreactive neurons were more decreased in MSG-phenylalanine treated group than that of the phenylalanine treated group, and more increased than that of MSG treated group. These experiments indicated that TH-immunoreactive neurons in hypothalamus and cerebral cortex were increased due to the activation of phenylalanine and decreased by suppressing activation of phenylalanine through MSG treatment.

• 한국식품영양과학회지
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• 제19권4호
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• pp.342-348
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• 1990

Effects of various monosodium glutamate(MSG_ concentration (0-400mg%) on the quality of Korean cabbage kimchi during fermentation at 2$0^{\circ}C$ were investigated. The growth of lactic acid bacteria titratable acidity pH content of thiamine ascorbic acid $\beta$-carotene and sensory evaluation were observed in the presencve of MSG. Titratable acidity was increased in the kimchi contained MSG during the fermentation.l Wheeas the changes of pH in the kimchi contained MSG were similar to those in control, Maximum growth of lactic acid bacteria was observed after 49 hour of fermentation in kimchi contained with 200mg MSG. The might be due to the fact that MSG was given optimum pH for acid bacteria growth because of its buffering action. Therefore the periods of kimchi fermentation were reduced by addition of MSG, MSG also affected on the stability of ascorbic acid thiamine and $\beta$-carotene. According of MSG. MSG also affected on the stability of ascorbic acid thiamine and $\beta$-carotene. According to sensory evaluation MSG reduced sour taste in kimchi which increased edible periods.

• Applied Microscopy
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• 제20권1호
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• pp.90-104
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• 1990

This study was carried out to investigate the ultrastructural changes of the proximal epiphyseal plate of the femur in young chickens that had been treated with monosodium glutamate(MSG). Eighty 1-day old broiler chickens(Hubbard strain) were divided into control and experimental groups. The experimental group received daily administration of MSG(3mg/g of body weight in 0.75% saline) per orally for 1, 3, 6, 9, 12, 15, 18 and 21 days, and were sacrificed with exanguination. The control group received an equal volume of 0.75% saline. For the transmission electron microscopy, the prehypertrophic cartilage zone of epiphyseal plate was cleaved, fixed with 2% glutaraldehyde(containing 0.2% ruthenium red), postfixed with 1 % osmium tetroxide, embedded in Epon 812, and stained with uranyl acetate and lead citrate. For the scanning electron microscopy, the calcified zone of epiphyseal plate was cleaved and coated with gold palladium. The results obtained were as follows; 1. On transmission electron microscopic examination, the sacculation decreased from 12 day to 21 day MSG administrated groups, and the vesiculation decreased in 18 and 21 day MSG administrated groups in rough endoplasmic reticulum of chondrocytes in prehypertrophic cartilage zone. The ruthenium red binding particles in pericellular rim, territorial matrix and interterritorial matrix increased from 9 day to 21 day MSG administrated groups, but the crystalloid materials decreased. 2. On scanning electron microscopic examination, the trabecular formation and calcospherites of calcification zone decreased in 18 and 21 day MSG administrated groups. The resorption cavities widened from 15 day to 21 day MSG administrated groups.

• KSBB Journal
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• 제29권6호
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• pp.426-431
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• 2014

pH controlled batch reactor and bubble column reactors have been developed in this research. They were used to produce high concentration of GABA and to determine optimal pH for GABA production. Glutamate decarboxylase (GAD) was isolated from recombinant E. coli and used for GABA production from monosodium glutamate (MSG). pH control was inevitable because the pH increased with MSG consumption. GAD showed highest activity at acidic conditions at pH 5.5 but the optimal pH for GABA production was pH 6.0. When 1.5 mole of MSG was used as reactant, the 1.05 mole of GABA was produced after 10 hrs batch reaction. Using bubble column reactors, 80 % of MSG was converted to GABA for 6 hrs reaction and 1.2 mole of GABA was produced.

• 한국식품위생안전성학회지
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• 제31권3호
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• pp.153-166
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• 2016

본 연구에서는 소셜미디어 콘텐츠를 소프트웨어 시스템을 이용하거나 정성적으로 분석함으로써 L-글루타민산나트륨에 대한 소비자 인식도를 조사하고자 하였다. 첫 번째로, 1년 (2013.7~2014.6)의 기간 동안 네이버와 카페에서 작성된 글들을 수집하였으며, 수집한 문서들을 무료 텍스트 분석 소프트웨어인 TONK를 사용하여 분석하였다. 블로그와 카페에서 작성된 글들은 주로 L-글루타민산나트륨의 사용과 관련된 음식점 후기 및 MSG (L-글루타민산나트륨)-무첨가 제품에 대한 홍보 내용을 담은 글들로 파악되었으며, 기타 L-글루타민산나트륨의 안전성 또는 식품첨가물 제거법에 대한 내용으로 파악되었다. 두 번째로, 네이버 트렌드 검색 서비스를 이용하여 L-글루타민산나트륨에 대한 검색량 증가 구간에 발생한 언론보도 사건을 조사하였다. PC 검색량의 경우 총 5개 증가 구간 중 3개의 구간에서, 모바일 검색량의 총 9개 증가 구간 중 6개의 구간에서 시사 프로그램에서 L-글루타민산나트륨에 대해 보도한 것으로 나타났다. 나머지 구간에서는 일간지나 TV 뉴스로 기사를 보도한 구간들로 나타났다. 세 번째로 식품의약품안전처의 L-글루타민산나트륨의 안전성 발표를 보도한 연합뉴스의 댓글을 분석하였다. 공감수 100개 이상인 댓글의 내용을 분석한 결과, L-글루타민산나트륨의 안전성, 질 낮은 재료의 사용 지적, MSG (L-글루타민산나트륨) 과다사용에 대한 우려, 정부 불신을 표현하는 댓글들이 파악되었다. 시판 제품들의 표시사항을 분석한 결과, 일일섭취허용량을 설정할 필요가 없을 정도로 안전한 식품첨가물임에도 불구하고 L-글루타민산나트륨을 첨가하지 않은 제품들은 L-글루타민산나트륨 무첨가라는 표시를 강조하고 있는 것으로 조사되었다. 이는 국가기관, 교육청과 지방자치단체에서 MSG 미사용을 원칙으로 제도를 운용하고 있어 이러한 정책이 산업계와 소비자 인식에 영향을 미쳤을 가능성도 고려해볼 수 있다. 본 연구 결과 소비자들은 대체로 소셜 미디어를 이용하여 검색하거나 관련 제품을 구매하고자 할 때 L-글루타민산나트륨을 사용하지 않는 것이 좋다는 인식을 하게 될 가능성이 있는 것으로 파악되며, L-글루타민산나트륨의 과다 사용에 관심이 있는 것으로 나타났다. TV 시사 프로그램에서 방송하거나 일간지 또는 TV 뉴스에서 기사를 보도할 경우 네이버 검색량이 증가하였으며, 검색량 증가구간은 PC 환경에서보다는 모바일 환경에서 더욱 증가하는 것으로 나타났다. 따라서 L-글루타민산나트륨과 관련한 커뮤니케이션 수단으로 소비자들이 관심있어 하는 방송프로그램, 뉴스 프로그램 등 언론을 활용하고, PC보다는 모바일을 통하여 소비자에게 접근한다면 효과적으로 소비자에게 정보를 전달할 수 있을 것이다.

• Toxicological Research
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• 제3권1호
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• pp.9-14
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• 1987

The effects of monosodium glutamate (MSG) on the activities if tyrosine hydroxylase (TH), dopamine ${\beta}$-hydroxylase (DBH), tryptophan hydroxylase (TPH) and monoamine oxidase (MAO) in various regions (cerebral cortex, striatum, midbrain, pons and medulla of nat brain have been determined. It was observed that up to 1mM MSGhad no significant effects on the activities of brain tyrosine hydroxylase, dopamine ${\beta}$-hydroxylase, tryptophan hydroxylase and monoamine oxidase in all regions of rat brain. These results indicated that MSG itself exerted no direct effect on the important enzymes synthsizing and metabolizing the monoaminergic neuronal system.

• 한국식생활문화학회지
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• 제29권6호
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• pp.539-548
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• 2014

The objective of this study was to determine the perception of monosodium glutamate (MSG) contents in eating out menu and MSG symptom complex. Respondents in the Seoul area were surveyed from Feb. 10 to 20, 2014. The results are summarized as follows. The 51.3% of respondents were male and 48.7% of them were female. As for age, 73.5% of respondents were 20~24 years old. Favorite menu of respondents' eating out were Korean food (57.8%), Western food (17.6%), Fast food (9.5%), Japanese food (6.2%), Chinese food (5.2%). Male respondents favored Korean food (62.4%), Fast food (10.2%) and Western food (9.6%), but female respondents favored Korean food (53.0%), Western food (26.2%) and Fast food (8.7%). The 48.7% of respondents considered Chinese food containing high amount of MSG. A few respondents (18.6%) recognized to usage amount of MSG as consideration factor to select eating out menu. However, most respondents (55.2%) perceived harmful to take excessive amount of MSG contained food. The 37.9% of respondents had experience of MSG symptom complex after eating out. Respondents' self recognized MSG symptom complex were thirstiness (84.5%), drowsiness (55.7%), weakness (34.5%), nausea (30.2%), tightness (20.7%) and headache (14.7%). The 19.9% of respondents like MSG contained food. The reason for disliking MSG contained food were 'bad for health' (66.3%) and 'MSG symptom' (33.2%). The reason for liking MSG contained food were 'good taste (83.6%) and 'habitual eating' (14.8%). The result of this study showed that some sensitive people have unpleasant reaction after eating out. Therefore, it is suggested that natural flavor enhancer may develop to replace the use of MSG.

• 한국축산식품학회지
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• 제34권5호
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• pp.576-581
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• 2014

Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and food preservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis and so on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavor enhancer on the quality and sensorial properties of the NaCl/MSG complex and actual food system. For characterizing the spray-dried NaCl/MSG complex, surface dimension, morphology, rheology, and saltiness intensity were estimated by increasing MSG (0-2.0%) levels at a fixed NaCl concentration (2.0%). MSG levels had no effect of the characteristics of the NaCl/MSG complex, although the addition of MSG increased the surface dimension of the NaCl/MSG complex significantly (p<0.05). Furthermore, the effect of MSG on enhancing the salty flavor was not observed in the solution of the NaCl/MSG complex. In the case of an actual food system, model meat products (pork patties) were prepared by replacing NaCl with MSG. MSG enhanced the salty flavor, thereby increasing overall acceptability of pork patties. Replacement of NaCl with MSG (<1.0%) did not result in negative sensorial properties of pork patties, although quality deterioration such as high cooking loss was found. Nevertheless, MSG had a potential application in meat product formulation as a salty flavor enhancer or a partial NaCl replacer when meat products were supplemented with binding agents.