Monosodium Glutamate (MSG)

MONOSODIUM GLUTAMATE

A. Understanding Monosodium Glutamate (MSG)

            Monosodium Glutamate (MSG) is a white crystalline is usually made as a complementary seasoning that has a strong flavor. Monosodium Glutamate (MSG), a chemical derivative of L-glutamic acid monosodium salt, which if in-Indonesia-right into the sodium salt of glutamate acid (sodium glutamate or sodium glutamate). Sodium is another name for Sodium. While the original bond is glutamic acid or glutamic acid capable of binding two positive ions. Because the Na element has only one valence, then there is still an element of acid. Because the new single bound, it is called mono, meaning one. One sodium glutamic acid monosodium glutamate, aka MSG shortened to. And its chemical formula: C5H8NNaO4. Structural formula of Monosodium Glutamate by Winarno (1989) as follows:

            From this structure shows that MSG has one asymmetric carbon is carbon fourth from left. Carbon is bound by four different groups so that each is a form of active isomers. Salt form of carbon that is bound to four of these have left kekutan evoke or reinforce the flavor of meat, fish or other foods.

            In ancient times in China Monosodium Glutamate compounds produced from seaweed. Now compound MSG is made and manufactured using raw materials from wheat gluten, corn, soybeans and byproducts from the manufacture of beet sugar or molasses (drops) of sugar cane. It is also made from the fermentation of carbohydrates. But commercial MSG is produced from a byproduct of wheat gluten or sugar beet molasses (drops). In Indonesia more MSG is made from molasses (drops).

            Glutamate is usually contained in the amino acids contained in proteins in our body and the foods we eat. MSG is needed in the diet is similar to naturally occurring glutamate found in food. Glutamate "natural" and cooking can not be distinguished by chemical analysis. As glutamate, they are always there at every meal. Glutamate naturally present in foods such as tomatoes, mushrooms, cabbage, cheese, fish, meat and even milk (whose levels are 20 times higher than cow's milk).

            Version was in essence a form of monosodium glutamate with the most concentrated and easily handled. Sense of taste we are working through some chemical reactions and physiological complex. How exactly glutamate action is difficult to pin down. However, there are a few ideas that are considered acceptable.

            People already know that the flavor molecules stick to the receptors in our taste buds with different long before detaching. So one possibility in this case is that glutamates make certain molecules can stick around longer, and therefore taste stronger. Similarly, it is not impossible glutamate receptors have a set of their own, separate from resptor-receptor for the four groups which we are familiar taste sweet, sour, salty and bitter. To further complicate matters, quite a few substances other than glutamate has the ability to "enhance the flavor.

B. Making the process of Monosodium Glutamate (MSG)

In Process Monosodium Glutamate (MSG) materials used, among others:

• molasses (cane sugar drops)
• Bacteria (Lactofermentum Brevibacterium or Corynebacterium glutamicum)
• Soda (Sodium Carbonate)
• Medium dense Bactosoytone

1.      Bactosoytone as a medium for bacterial growth, made separate (by Difco Company in the U.S.), by the way-enzymatic hydrolysis of soy protein (Soyprotein). In simple language, soy protein is broken down with the help of enzymes that produce short-chain peptides (peptone) Bactosoytone called it. The enzyme used in the hydrolysis process is called Porcine, and this enzyme isolated from pancreas-pig.

2.      It should be mentioned here that, Porcine enzymes used in the manufacturing process Bactosoytone media, only serves as a catalyst, meaning that the enzyme was only affects the reaction rate of hydrolysis of soy protein into Bactosoytone, WITHOUT come into the molecular structure Bactosoytone it. So Bactosoytone produced from-enzymatic hydrolysis process, obviously free of the elements of swine, other than because the product Bactosoytone occurring it undergoes a process of "clarification" before being used as growth media, also because the element of Porcine enzyme is not included in the molecular structure Bactosoytone , because Porcine only as a catalyst only.

3.      Clarification process in question is the separation of Bactosoytone Porcine enzyme that occurs. This process is performed by heating 160 ° F for at least 5 hours, then made filtration, to separate the enzyme from Porcine Bactosoytone its products. The clean filtrate is then evaporated, and taken Bactosoytone happens.

4.      It should be mentioned here that the process of making this Bactosoytone Media is a completely separate process with the manufacturing process MSG. Bactosoytone media is a bacterial growth media, and sold in the market, not just for bacteria MSG maker, but also for other bacteria that are used for the manufacture of biotech products, other industries.

5.       Before the bacteria (in Item 1) is used for the fermentation process of making MSG, the first of these bacteria should be reproduced (in terms of microbiology: cultured or cultured) in a medium that disebutBactos oytone. Item 2 in this process is known as the breeding process of bacteria, and entirely separate (both space and time) with the process in Item 1. After the bacteria grow and reproduce, the bacteria are then taken to be used as biological agents in the fermentation process to make MSG (Process at Clause 1).

6.      Once the bacteria are grown on Mediabactos oytone, then moved to the Liquid Media Starter. These media did not mengandungbactos oytone. In Liquid Media Starter these bacteria multiply and grow rapidly.

7.      Then, this breed of bacteria that have been incorporated into Liquid Media Production, where bacteria began to produce glutamic acid; which is then converted into MSG. Production of Liquid Media also does not contain bactosoytone.

8.      It should be mentioned here that MSG is producing bacteria Brevibacterium lactofermentumatau Corynebacterium glutamicum, is a bacteria that live and thrive in aqueous media. So it includes aqueous bacterial microorganism.

9.      MSG is made through a fermentation process from the drop-sugar (molasses) by bacteria (Brevibacterium lactofermentum). In this fermentation peroses, first of all would be generated in the form of Glutamic acid is converted into glutamine and glutamic acid and pyrrolidone carboxylic acid. Glutamic acid fermentation process that occurs from this, then add soda (Sodium Carbonate / Na2CO3) to be neutralized and then purified (dekolorisasi) and crystallized, resulting in crystal-pure powders MSG.

C. Benefits of Monosodium Glutamate (MSG)

Benefits of MSG as a flavor booster, strengthens MSG taste or smell of food staples itself. Other benefits include eliminating the unpleasant flavor found in certain foods, such as eliminating the unpleasant taste of potatoes. However, it does not mean that MSG can eliminate the unpleasant taste of food that is damaged. MSG is easily soluble in water. The uniqueness of MSG is, in addition to the reinforcement of the taste, when eaten, in the human body easily bersenyawa with other amino acids and proteins will form.

Monosodium glutamate is essentially a form with the most concentrated and easily handled. Sense of taste we are working through some chemical reactions and physiological complex. How exactly glutamate action is difficult to pin down. However, there are a few ideas that are considered acceptable.

People already know that the flavor molecules stick to the receptors in our taste buds with different long before detaching. So one possibility in this case is that glutamates make certain molecules can stick around longer, and therefore taste stronger. Similarly, it is not impossible glutamate receptors have a set of their own, separate from resptor-receptor separately four groups which we are familiar taste sweet, sour, salty and bitter. To further complicate matters, quite a few substances other than glutamate has the ability to "enhance flavor".

D. Effects Monosodium Glutamate (MSG)

Giving MSG can cause some effect, either in humans or animals.

1.      Effects on experimental animals
Journal of Neurochemistry International in March 2003 report, giving as much as 4 mg MSG / g body weight to infant mice caused neurodegeneration in the form of fewer number of neurons and dendrites flax (network among brain nerve cells) is more tenuous. This damage occurs slowly since the age of 21 days and peaked at age 60 hari.Sementara when injected into adult mice, the same dose caused disruption in neurons and memory. At surgery, there was damage to the nucleus in the hypothalamus arkuatus (central processing of nerve impulses).

Medium according to the journal Brain Research, MSG administration of 4 mg / g on day 17-21 pregnant rats showed that MSG is able to penetrate the placenta and fetal brain absorbs twice as much MSG parent brain. Also 10 days after birth, children are more susceptible mice had seizures than the parent does not have MSG. At age 60 days, they also lose the skills of another group whose parent does not have MSG.

But the group of children who get MSG rats on the above research is even more plump. Apparently, MSG also increases the excretion of insulin so that the rats tend to suffer from obesity. In another study, if continued until 3 months, it will happen to insulin resistance and diabetes risk.

Another study in the Journal of Nutritional Science Vitaminologi in April 2003, the MSG on mice also interfere with lipid metabolism and anti-oxidant enzyme activity in vascular tissue, making the risk of hypertension and heart disease. Damage to the anti-oxidant enzymes proved that also cause chronic damage to nerve tissue. In general, anti-oxidants are essential for health in all parts of the body.

2.      Effects on humans

The addition of MSG in foods can lower nutrient content of these foods, where there is a reduction in material weight, so the nutritional value also decreased. The addition of MSG may increase the levels of sodium in the diet. In 1 gram of MSG, containing approximately 200 mg of sodium. Sodium is a substance that must be restricted by the elderly, especially those with heart disease, hypertension, and kidney.

In the brain there is an amino acid glutamate that serves as an excitatory neurotransmitter for menjalarkan between neurons. But when accumulated in the synapses (gaps between nerve cells) will be eksitotoksik for the brain. Therefore there is the work of the glutamate transporter protein to absorb them from the extracellular fluid, including a role for the synthesis of GABA (gamma amino butyric acid) by the action of the enzyme glutamic Acid Decarboxylase (GAD). It also includes the neurotransmitter GABA and also have another function as a receptor glutamatergik, so it could be a target of the toxic properties of glutamate.

Besides working glutamate transporter proteins, there is the enzyme glutamine synthetase in charge of changing the ammonia and glutamate into glutamine which is harmless and can be removed from the brain. In this way, despite accumulating in the brain, glutamic acid sought to be maintained in low levels and non-toxic. Similar to glutamate receptors are also found in some other body parts such as bone, heart, kidney, liver, placenta and intestine.

On the consumption of MSG, glutamic acid-free produced some will be bound in the gut, and the rest is released into the blood. Subsequently spread throughout the body including the will penetrate the blood brain barrier and bound by its receptors. Unfortunately, as mentioned previously, this free glutamic acid is hypothesized to be eksitotoksik so can damage the neurons of the brain when it exceeds the brain's ability to defend it in low levels.

July 31, 1995 FASEB report mentions, in general, MSG is safe for consumption. But there are two groups that showed these reactions due to consumption of MSG. The first is a group of people who are sensitive to MSG that cause people complained about the form of: burning sensation in the neck, arms and chest, followed by stiff muscles of the area spread to the back. Other symptoms of heartburn and rigid in the face followed by chest pain, headache, nausea, palpitations and sometimes lead to vomiting. This phenomenon is similar to the Chinese Restaurant Syndrome, but then more appropriately called MSG Complex Syndrome. This syndrome occurs immediately or 30 minutes after ingestion, and lasted for about 3-5 hours. Various surveys were conducted, with the percentage of this sensitive group of about 25% of the population.

Being the second group are people with asthma, which many complained of increasing attacks after consuming MSG. The emergence of complaints in both groups was mainly on the consumption of about 0.5 to 2.5 g of MSG. As for diseases such as Alzheimer's and neurological disorders Hungtinton chorea, found no relation with the consumption of MSG.

E. MSG triggers Potential As Cancer

Different if MSG was heated, such as fried with oil, what else could a manner alatpressure cooker deep fried and then it will split into two new chemicals that are very different from the original substance; namely glutamic pyrlosied 1 (Glu-P-1, Amino dipyrido-methyl imidazole) and Glu-P-2 (amino dipyrido imidazole). Both substances are mutagenic (causing genetic disorders) and carcinogenic (causing cancer). With the Ame's test, both substances have consistently resulted in mutagenic in bacteria Salmonella typhimurium and in rats and mice cause cancer of the esophagus, stomach, intestine, liver, brain, mammary, etc.. Both substances were far more potent than that just Aflatoxins cause liver cancer only.

F. Total Use of MSG chronological

Before the 60's MSG is commonly used by certain segments of society such as China, Japan, Korea, Thailand, Vietnam and Myanmar., Either by housewives or in a restaurant. Proportion was very small, ie 1-2 match ears (equivalent to 30-60 Mg) for each share of Chinese cuisine, noodles or meatballs. dumplings. Traditional and authentic local food does not use at all, because it tasted good and the herb savory spices.

But in the mid 60's, MSG products imported from Japan and Korea, as well as advertised either through print, radio and television, and with a great big billboards and displayed in places where roads and strategic roads in both urban and in the village. Besides the price is cheap, also proved that he can increase the sense of ideals of low quality foods into a delicious dish and delicious. Now in addition to the Chinese group, almost all population groups throughout Indonesia is not only a city, but also that in the village knew him and how to use it was very exaggerated and unnatural .. Because the product packaging is not accompanied by a tool measuring and dosing guidelines also means there is no expiry date, then the powder is used in shambles and beyond the limits of reasonableness.

Example, if the prior year's 60-match measure used ear, then after imported from Japan and Korea, because it's cheap, then for each bowl of noodles or soup rose to 100-300 Mg (so 3-5 times lighter ear). This dose does not last long and continued to increase to 500-1200 Mg (so about 15-20 times lighter ear). In the 70's because MSG is relatively cheap price, then suddenly the traders are no longer hesitate to hesitate using a teaspoon (equivalent to 3000 Mg, approximately 100 times lighter ear), and some even poured directly from the end of the bag that has been cut. The way that the end is often a keblablasan, so that number could more than 1 teaspoon (remember before the 60's just wear ear 2 matches)

From the survey results the Indonesian Consumers Foundation (YLKI) in 1980 found that the traders meatball noodles, dumplings and noodles boiled noodles in Jakarta are as follows:

Meatball noodle 1840-1900 Mg / bowls (31-61 + X COW)
Boiled noodles from 2.250 to 2.780 Mg / bowls (46-75 + X COW)
Fried noodles / dumplings from 2.900 to 3.400 Mg / bowls (56-96 + X COW)
(KK = Matches ear)

Now the use of MSG is not playing "ferociously", because it is no longer using a teaspoon, but use a spoon to eat. It is often found in great restaurants and sea foods. One tablespoon is equivalent to 15 grams of MSG (+ 250 times lighter ears!) And levels of sodium / sodium, 15 grams of MSG equivalent to 5 grams of salt! Excessive use of MSG by the traders or cooks because it is psychologically not confident that the food served was delicious and tasty. Whereas the addition of 60 Mg per bowl (2 X match ear) delicious and tasty with a given 1 teaspoon or eating.

G. Using MSG Safe

Now MSG; any Ajinomoto brand, Sasa or Miwon, or any other trademark which all contain 100% pure MSG, should be prohibited for sale to the public and freely. As described above that is pure MSG have side effects that tend to cause hypertension and cancer. Therefore to be safe, then you should use the MSG that is 10% only with the mixed salt. In Japan, Ajinomoto own factory to make their own nation mensuplei MSG-salt mixture of 10% and was named Aji-Shio. And Aji-Shio is sold freely in Japan. According to Dr. Waluyo, Section of Nutrition, Faculty of Medicine, UI., In Japan MSG is not for sale 100% free to the public, but to plant food.
How do I create MSG 10% is very easy. Take 100 grams of MSG 100% added to 900 grams of finely powdered salt. Before mixed, preferably fine salt was roasted (fried without oil) used to be really really dry. Once dry, let cool a minute so little, well now mix 100 grams of MSG which is 100% earlier and stir until evenly mixed. Put in a pot or jar is clean and dry. Well, now we've made Aji-Shio own. So later on when cooking, do not need to use salt and MSG longer enough to use Aji Shio. Later if the salty taste is just right with the delicious flavor itself was certainly fitting as well (This data was obtained from Ajinomoto factory itself). Thus Aji-Shio is not only safe but also efficient, because the price is very cheap.

Can be calculated how many grams of sodium / sodium we eat everyday. Ideal for adults who consume salt is 6 grams and 3 grams for children. If now people consume 6 grams Aji-Shio, then eat only 100% pure MSG 1 / 10 of 6 grams or equal to 0.60 grams or 600 Mg (equivalent to 10 times lighter ears) a day. Thus for example even voracious eating Aji-Shio (see table salt) to 10 grams, 100% pure MSG eat that actually consumed no more than 1 gram or 1000 Mg per day. and this is approximately equivalent to 1 / 3 teaspoon. Thus be free to eat well without going to bear the risk of sodium poisoning is a factor of potential causes of hypertension and other cardiovascular diseases. can we add more flavor to foods other than MSG is a combination of the use of salt, sugar, broth, and other spices in the food, although admittedly delicious taste sensation is different with MSG.