Monosodium Glutamate, Commercial Production, Positive and Negative Effects on Human Body and Remedies - A Review

Authors

  • Zannara Mustafa  Institute of Industrial Biotechnology, GC University, Lahore, Pakistan
  • Sana Ashraf  Institute of Industrial Biotechnology, GC University, Lahore, Pakistan
  • Syeda Fareeha Tauheed  Institute of Industrial Biotechnology, GC University, Lahore, Pakistan
  • Sikandar Ali  Institute of Industrial Biotechnology, GC University, Lahore, Pakistan

Keywords:

Poultry, Meat, Umami, hypertension

Abstract

Monosodium Glutamate is the salt of Glutamate (a most commonly found amino acid). It is used in meat, poultry, seafood, snacks, soups and stews to enhance the natural flavor which is specifically known as “Umami” taste. It is commercially prepared by different species of Corynebacterium. It was found to be very beneficial in taste improvement, recovering from hypertension and hemoglobin deficiency. However it has been found to have negative effects like toxicity, Chinese Resturant Syndrome and sleep disordered breathings. It also been found through different experiments that its negative effects can be reduced by Quercetin, Diltiazem and Vitamin C.

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International Journal of Scientific Research in Science and Technology

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Published

2017-06-30

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Volume 3, Issue 4, May-June-2017

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Research Articles

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[1]
Zannara Mustafa, Sana Ashraf, Syeda Fareeha Tauheed, Sikandar Ali, " Monosodium Glutamate, Commercial Production, Positive and Negative Effects on Human Body and Remedies - A Review , International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 3, Issue 4, pp.425-435, May-June-2017.