A great discussion and debate on Aji-no-moto - MSG

Usage of Ajinomoto has been the topic of great discussion and debate. There are two prevalent schools of thought. One group supports the use of Ajinomoto, as they believe it is a safe ingredient to use just like salt or sugar. There is another group, which is against the use of Ajinomoto, as they believe that it is not safe and causes severe health problems. There are several aspects to this whole debate right from the definition of glutamate to misconceptions to approvals plus a host of related aspects.

The History of Aji-no-moto - MSG
Asians had originally used the “kombu” seaweed’s broth as a flavor enhancer, without understanding that glutamic acid was its flavor-enhancing component. In 1908, a multi-million-dollar industry was born when Professor Kikunae Ikeda of the University of Tokyo isolated monosodium glutamate using kombu. He noted that the Glutamate had a distinctive taste, different from sweet, sour, bitter and salty; he gave this taste the name “umami”.

Umami, translates roughly to savory or meaty in the English language.

In 1909 MSG entered the marketplace as Aji-no-moto, a product so successful the company reorganized itself around the substance. Today, the Ajinomoto Group’s 15 factories supply about one third of the 1.5 million-tons of MSG sold annually.

A slow and costly extraction process was used to produce MSG until 1956, when the Japanese succeeded in producing glutamic acid by means of fermentation; large-scale production of MSG began – the American ideal of Chinese Food was changed forever. The substance caught on rapidly in the U.S. By the 1960s, Accent, a leading brand of MSG had become a household name.

MSG was first condemned in 1968, when a physician, Robert Ho Man Kwok, contacted the New England Journal of Medicine with a letter describing Chinese restaurant syndrome. Usually begins 15 to 20 minutes after I have eaten the first dish, and lasts for about two hours,” noted Kwok. “The most prominent symptoms are numbness at the back of the neck, gradually radiating to both arms and the back, general weakness, and palpitations.”

The following year, Dr. John W. Olney reported that laboratory animals suffered brain lesions and neuroendocrine disorders after being exposed to monosodium glutamate. Infant laboratory animals given free glutamic acid suffered brain damage immediately, and assorted neuroendocrine disorders later in life.

While injections of glutamate in laboratory animals have resulted in damage to nerve cells in the brain, consumption of glutamate in food will not cause this effect.

In knee-jerk fashion, parents began to worry about their safety and that of their children; at the time, MSG was a common additive in baby formula. By the late 1970s, in response to parent’s outcries, manufacturers had removed all MSG-containing ingredients from baby food.

A more balanced review of the additive reveals a transient risk, but only in certain people. A 1979 glutamate industry sponsored study by G.R. Kerr found that approximately 1.8% of the population is sensitive to MSG. That’s not much higher than the rate of peanut allergies (1.1%) or shellfish (2%). If you regularly experience severe symptoms after eating any food, you might consider visiting an allergist.

In 1991 report by the European Communities’ (EC) Scientific Committee for Foods classified MSG’s “acceptable daily intake” as “not specified,” the most favorable designation for a food ingredient. The EC Committee stated, “Infants, including premature, have been shown to metabolize glutamate as efficiently as adults and therefore do not display any special susceptibility to elevated oral intakes of glutamate.”

Perhaps the most compelling evidence is anecdotal. MSG is synonymous in modern cuisine. We are exposed to the substance on a daily basis, with no ill-affect. Use of MSG in food has grown in the last 30 years and is still growing. Free glutamates or MSG are added to McDonald’s French Fries, KFC Fried Chicken, Boar’s Head cold cuts, Hamburger Helper, Doritos, Pringles, Progresso and Lipton Soups.

It’s found in restaurant gravy from food service carts, marmite, sausages, sushi rolls (even at Whole Foods), and in almost every Japanese or Chinese restaurant dish. And for good reason, it makes food taste better. 

Glutamate
Although glutamate is naturally occurring in many foods, it is frequently added as a flavor enhancer. Foods containing large amounts of free glutamate, such as tomatoes, mushrooms and cheese have long been used to obtain savory flavors in dishes. In fact, we consume about 20–40 times more naturally occurring glutamate in the food that we eat than we do MSG.

Glutamate is often used to enhance the natural flavors of meats, poultry, seafood, snacks, soups and stews. When glutamate is added to foods, it provides a flavor profile similar to naturally occurring free glutamate.

The most popular glutamate-based flavor enhancer is monosodium glutamate (MSG). Monoammonium glutamate, and ribonucleotides compounds including disodium 50-monoinosinate (IMP) and disodium 50-monoguanylate (GMP) are also used as additives in foods.

Glutamate is present in foods not only as flavor enhancer, but also as a byproduct of hydrolyzed vegetable proteins, which are widely used as seasonings and flavoring agents in canned foods, dry mixes, sauces, and other manufactured products. Hydrolyzed vegetable proteins are often used as a substitute for MSG, because, although safe, consumers are wary of the food additive and its safety profile.

Glutamate is frequently added to processed foods and is shaken onto foods during preparation, particularly in Asian cuisine. The glutamate concentration in convenience foods adds up to 0.1–0.8 percent of weight, which is similar to the concentration of natural free glutamate in tomatoes or parmesan cheese.

Physical Description 
Monosodium glutamate appears as white or off-white crystalline powder with a slight peptone-like odor. pH (0.2% solution)7.0. (NTP, 1992)
Color/Form
White free flowing crystals or crystalline powder
Odor
Practically odorless
Meaty taste comes from contaminants in crude glutamates; sweet-saline taste in large concn; no flavor in small quantity

Boiling Point
225 °C (decomposes)

Melting Point
450 °F (Decomposes
Solubility
Greater than or equal to 100 mg/mL at 68° F
Density
26.2 (saturated water solution at 20 °C)
Decomposition
When heated to decomposition it emits toxic fumes of oxides of /nitrogen and sodium oxide.
pH      
Between 6,7 and 7,2 (5 % solution)
Monosodium Glutamate Structure
MSG molecules feature an ionic bond between Na+ and C5H8NO4–. The structure of a monosodium glutamate molecule is illustrated below.

Structure of Monosodium Glutamate
In solid MSG, the glutamate ion exists in its zwitterion form – –O(C=O)CH(NH3+)(CH2)2(C=O)O–.
Associated Chemicals
Monosodium L-glutamate monohydrate
Biologic Description
IUPAC Condensed       H-Glu-OH.Na+
Molecular Formula   
C5H8NNaO4
European Community (EC) Number           
205-538-1
FEMA Number
2756
Naturally Occurring MSG
Glutamate is one of the most common amino acids found in nature. Glutamate is also produced in the human body and binds with other amino acids to form a structural protein.
When glutamate binds to a protein molecule it is tasteless. Fermentation, aging, ripening and cooking liberate free glutamate. Glutamate is a crucial component of the taste of cheese, seafood, meat broths, and many other foods.
Free glutamic acid is present naturally in meat, poultry, seafood and vegetables. Seaweed, cheese, fish sauce, soy sauce, fermented beans, and ripe tomato show high levels of free glutamic acid.

Glutamic Acid Concentration (mg/100g)
Meat		Fruits
Chicken	22	Avocado	18
Beef	10	Apple	4
Pork	9	Grape	5
Scallop	140	Kiwi	5
Crab	72	Cheese
Shrimp	20	Parmegiano	1680
Vegetables		Emmenthaler	308
Tomato	246	Cheddar	182
Corn	106	Milk
Green Peas	106	Human Breast Milk	19
Shitake Mushroom	71	Goat	4
Asparagus	49	Caw	1
Spinach	49
Onion	51

MSG Facts
Glutamate is everywhere in nature. It is naturally present in the organs and tissues of the human body, in our digestive system, brain, and blood.

Virtually everyone consumes glutamate each and every day. Glutamate occurs naturally in many foods we eat, including: proteins, ripe tomatoes, parmesan cheese, mushrooms, peas, and corn.

The amount of MSG that is ingested as a food additive is approximately 1/1000th of the total glutamate already present in our body.

Individuals consume about 20 to 40 times more naturally occurring glutamate (primarily from protein sources) than they do MSG.

Monosodium glutamate (MSG) is a purified form of glutamate obtained from sugar or corn.

A recent report stated unequivocally that there is no difference between the MSG added to foods and the glutamate that occurs naturally in foods.

Blood glutamate levels increase following consumption of MSG in the same way they do after consuming natural glutamate.

There is a small subgroup of otherwise healthy persons who may develop short-term reactions after ingesting large amounts (three or more grams) of MSG, or other sources of free glutamate, in a simple solution without food.

While research indicates that people differ widely in their perceived sensitivity to MSG, many of the symptoms also occur when people drink orange juice, coffee, or spiced tomato juice.

People who are concerned that they may be sensitive to MSG should consult their physician for “challenge” tests under controlled conditions to determine if MSG is in fact the cause.

Most reports of adverse reactions to MSG in the medical and scientific literature are case reports and not experimental studies, with most symptoms being transient and not life-threatening.

Ajinomoto: To Use or Not To Use
It is a known fact that chefs around the globe utilize Ajinomoto to enhance the flavour of their cuisine and is a major product sold in over 100 countries worldwide. However,
The Term Glutamate
Glutamate is found in two forms – ‘bound’ glutamate which is linked to protein and ‘free’ glutamate which is not linked to protein. Only free glutamate improves the taste of food. When glutamate is added to foods it provides the same taste as the glutamate that occurs naturally. The ‘free’ glutamate is present in dhal varieties. Vegetables, especially tomatoes and mushrooms, are rich in glutamate which give these foods their distinctive taste. Glutamate is also a natural part of body metabolism and is actually produced by the human body in amounts of about 50 grams per day.

Applications
Ajinomoto is essentially used as a taste enhancer and is said to impart a sixth sense, described as savoury, in addition to the five basic tastes like sweet, spicy, bitter, sour and salty.

When added to food it enhances the natural taste present in the food by bringing about a natural ripening process that brings out its full flavour. It could also be added at any stage of cooking. It can be used for any type of cuisine, be it Chinese, Indian, Continental etc…

Manufacturing Process
Monosodium glutamate is produced through fermentation – a process similar to that used in making curd, soy sauce, vinegar etc. Natural products such as molasses from sugarcane or sugar beet and food starch from tapioca etc are utilized for production.

Misconceptions and Clarifications
AJI-NO-MOTO and MSG are most often used synonymously, which is incorrect. AJI-NO-MOTO is the trademark name of the brand marketed by Ajinomoto Co Inc, Tokyo, Japan whereas monosodium glutamate (MSG) is the generic name.

There is another popular misconception that the usage of Ajinomoto leads to some health problems such as brain lesions, headaches, vomiting, Nausea, damage to nerve cells, so on and so forth. However, there is no scientific evidence for such claims. The Food and Drug Association (FDA) report talks about the safety of usage of MSG and there was no evidence suggesting that dietary MSG or glutamate causes brain lesions or damage to nerve cells in humans. Glutamic acid is a major constituent of all naturally occurring proteins. Mother’s milk contains 19 mg of glutamate 100/gms as opposed to three mg per 100 grams of cow’s milk. The amount of glutamate present in natural products like tomato, dhal varieties, cheese and other vegetables are much higher than a pinch of Ajinomoto used in cooking.

It is common belief that Ajinomoto is a chemical product and made from non-vegetarian sources. This is not true. It is a completely natural product produced using sugarcane and tapioca through fermentation and crystallization process with high purity. As far as culture in the lab is concerned, Hydrolyzed Soya Bean Protein is utilized, which is also of vegetable origin.

At a more elementary level there is a misconception that Ajinomoto can be used only for Chinese cuisine. Ajinomoto became popular only through Chinese cuisine there is a belief that it is suitable only for Chinese cuisine. It brings out the natural and original taste of any dish.

Approvals
Ajinomoto is a widely used food ingredient; therefore a great deal of research has been done on its safety and efficacy. In the United States, MSG is included in the Food and drug Administration’s list of substances that are Generally Recognized as Safe (GRAS). Foods considered as GRAS include ingredients like sugar, baking powder and vinegar.

The 31st meeting of the Joint Food and Agriculture Organization (FAO) / World Health Organization (WHO) Expert Committee on Food Additives in Geneva from 16-25 February 1987 on “Toxicological evaluation of certain food additives” estimated that the acceptable daily intake of MSG for man is not specified. The 21st report on Food and Drugs of the Code of Federal Regulations Part 170 to 1999 under subpart A-General Provisions (182.1) declares MSG as safe for the intended use.

The American Medical Association, experts of the United Nations Food and Agriculture organization and the World Health Organization and the European Commission’s Scientific Committee for Food demonstrates that glutamate is safe. In India, the Central Food and Technological Research Institute, Mysore concluded in their Symposium held in 1997 “Glutamate is safe in adults as well as in infants when consumed with food. The infants metabolise glutamate the same way as adults.”

Market Scenario
The total world market of Ajinomoto is 10.1 lakh tons per annum. Japan is the largest producer with an installed capacity of around 1,39,000 tons per annum. USA, Brazil, France, Thailand, Indonesia, Vietnam, China and Taiwan are some of the other countries, which manufacture this product. India is an importer of the product importing 5000 tons of MSG per year.

MSG is imported in to India entirely since there is no manufacturer of this product in India. Even though India has abundant availability of Molasses and Tapioca, which are the major raw material for the production, the non-availability of proven technology has resulted in the usage industries especially the Hotel Industries to depend on the import of the entire quantities from Taiwan, Indonesia and China. Ajinomoto India Pvt Ltd, which has been set up by the Ajinomoto Group of Japan as a 100% subsidiary, has started importing MSG from their Thailand plant since Dec 2003 and is repackaging the product in Chennai in their most modern and sophisticated plant.

Ajinomoto India is planning to achieve a market share of around 25% in the first year of operation. The existing importers who are repackaging MSG in their own brands plays in a restricted local market and several of such repackers are found adulterating MSG with Salt and even Alum. Their introduction of the fine crystal, which dissolves faster than the large crystals also, is getting the acceptance of quality consumers.

Chinese restaurant syndrome
After consuming Chinese food, many individuals may experience a set of symptoms. This is known as Chinese restaurant syndrome. It is claimed that these symptoms may appear because of the presence of MSG (Ajinomoto) in Chinese food. One research in 1969 has showed that MSG is the cause of Chinese restaurant syndrome and may cause:
Headaches
Facial pressure
Chest pain

Burning sensation
However, many other studies have failed to show a relationship between MSG (monosodium glutamate) and Chinese restaurant syndrome. There is no strong evidence to blame MSG for it.

MSG-Induced Asthma
Asthma is a common disorder. Two patients with known case of asthma described asthma attacks 12 hours after consuming a meal at Chinese restaurant.
Some studies were conducted to observe the effect of MSG containing meal on bronchoconstriction. However, no link was found between MSG intake and asthma attacks and the studies failed to show a clear relationship between the two. More studies need to be conducted to evaluate the effect of MSG on asthma.
 
Obesity
Foods with added MSG are said to promote weight gain and obesity. Many animal-based studies have found a positive relationship between MSG intake and weight gain.

However, human studies are still lacking data. One possible relationship between MSG and weight gain in humans can be increased intake of processed foods.

Many processed foods available today contain MSG. As MSG enhances the taste and flavor of these foods individuals may consume such foods in larger amounts.

This may further lead to positive energy balance and in turn lead to weight gain. Another mechanism that could promote weight gain is ‘leptin resistance’. Few studies claim that increased consumption of MSG may lead to leptin resistance. Leptin present in the body gives signals to the brain to ‘stop eating’ and it thus controls appetite. In case of leptin resistance, leptin is unable to pass signals to the brain and thus, a person does not know when to stop eating. This may lead to overeating and may again cause positive energy balance. Furthermore, studies need to evaluate the amount of MSG intake that can cause weight gain.

Hypertension
Individuals with hypertension need to restricted salt in their daily diet in order to maintain their blood pressure within normal range. Research has showed that sodium chloride contains 40% sodium whereas MSG contains 12% sodium. Many studies failed to show the association between MSG intake and hypertension. Only one study showed the blood pressure raising effect of MSG. This study further observed that MSG intake was linked to increase in the blood pressure especially in women. In addition to this, a stronger association was seen between MSG intake and increase in the blood pressure in individuals who were on anti-hypertensive medications.

Sleep-Disordered Breathing
Sleep-disordered breathing is a sleep related breathing disorder. It is a rising concern and such a sleep disorder may lead to health problems such as hypertension or may also be responsible for road traffic accidents.

A research conducted in Chinese subjects showed that those who consumed a MSG (Ajinomoto) containing meal had disturbed sleep pattern and snoring problems. Such individuals were at a higher risk of developing sleep-disordered breathing. In severe cases, it could even increase the risk of death by cardiovascular and pulmonary disease.

Furthermore, MSG could also increase the gastrointestinal motility and thus, increase the risk of gastro-esophageal reflux (GERD). This GERD is further associated with obstructive sleep apnea syndrome, which is a part of sleep-disordered breathing.

Effect on brain
Glutamate serves as a neurotransmitter (brain chemicals that send information throughout the brain and body) in the brain. These neurotransmitters are stored in the nerve endings and are used by the nerve cells.

Some evidence has shown that high intake of MSG (Ajinomoto) may have adverse effects on the brain and prolonged intake may lead to damage.

The doses of MSG used in the study were quite high and such high amounts are not added to foods. However, the amount of MSG added to food and its effect on brain needs to be determined.

Verdict
Before drawing conclusions, it is important to have strong evidence related to side effects of MSG (Ajinomoto) consumption. However, to be on a safer side, it is better to limit intake of MSG until there is strong evidence, which says MSG is safe or unsafe for human consumption.

Usage of Glutamate in Cooking
Ajinomoto is a common ingredient of Chinese cuisine as a flavoring agent.
Various Chinese recipes such as fried rice, Manchurian, chicken 65, etc. are flavored with a pinch of Ajinomoto.
MSG has become a popular ingredient to flavor several food items such as soups, sauces, seasonings, and instant snacks.
Now a days, MSG is highly used in Indian, Chinese and Continental food.
Ajinomoto has its own unique flavor that brings a savory kind of taste in the recipes.
MSG enhances the natural taste of any recipe by developing a natural ripening process that brings out its full flavor.
Monosodium glutamate has an umami taste and it intensifies meaty flavours when added to certain foods. Therefore, one of its primary applications is in the food industry. Some other important uses of MSG are listed below.

·         This compound is used in several canned food products and spice blends.
·         MSG is often added to tobacco in order to enhance its taste.
·         It also finds use in the treatment of hepatic coma.
·         MSG is an important component of several instant ramen noodle products.
Monosodium glutamate has been associated with several symptoms such as headaches, tingling sensations, and burning sensations. These symptoms are collectively referred to as the “Chinese restaurant syndrome”. However, the data from several studies suggest that there is no link between this syndrome and MSG. This compound is a permitted food additive in most countries.

Glutamate is a Fatty Content
Ever leave a Chinese food restaurant and find yourself hungry only minutes after departing? A team of scientists working at the in the University of Madrid found that when given to rats, MSG produces a 40% increase in appetite. The scientists speculate that MSG affects the arcuate nucleus area of the brain and so prevents proper functioning of the body’s appetite control mechanisms. According to this hypothesis, consuming foods with large quantities of MSG causes one to feel hungrier.

Scientists at the University of Miami School of Medicine report, “that adding monosodium glutamate makes food taste better and makes you want to eat more.” No surprise there. In 1969, Dr. John W. Olney found his lab rats became grotesquely obese when fed MSG.

MSG has been with us for less than one-hundred years, but the flavor which it distills, umami, found in foods which contain free glutamate, has been an integral part of cooking for centuries. Evidence points to MSG’s safety, its prominence in the food world points to its value.

Storage
MSG must be stored at cool, dark and dry place.
It has a very good shelf life and can be stored for 4-6 months in air tight container.

Benefits
It is a Mono sodium glutamate, hence nowadays considered as an ingredient that is the subject of a health concern controversy.
After consumption of MSG, some symptoms have noticed and they are headache, Flushing, Sweating, Sense of facial pressure or tightness Numbness, tingling or burning in or around the mouth, Rapid fluttering heartbeats (heart palpitations), Chest pain Shortness of breath, Nausea, Weakness, etc.
It is always advisable to use it in the moderate amounts.

More amount of MSG may cause arterial dilation i.e. widening of arteries.