Monosodium Glutamate
What Is MSG Made Of?
by JESSICA
JACOBS
Monosodium
glutamate, also known as MSG or sodium glutamate, is a sodium salt of the
non-essential amino acid glutamic acid.
MSG occurs
naturally in many foods and scientists originally extracted this sodium salt
from seaweed.
In manufactured
food products, you will typically find MSG labeled as
- yeast extract,
- hydrolyzed vegetable protein,
- HVP, or
- autolyzed protein.
Manufacturers
commonly use MSG as a flavor enhancer and as a preservative.
Manufacturers obtain MSG through a process
involving fermentation of carbohydrates with a nitrogen source.
For
this to happen, manufacturers use certain species of bacteria or yeast such as
microbacterium, brevibacterium, corynebacterium, arthrobacter and micrococcus.
Originally,
manufactures prepared MSG from wheat gluten that has approximately 25 percent
glutamic acid.
Then,
manufacturers started preparing MSG from acrylonitrile and today, fermentation
is the method of choice for manufacturing MSG.
Glutamic Acid
According to “Harrison’s Principles of Internal Medicine,” glutamic acid
can help nerve cells send and receive information from other cells.
Additionally,
glutamic acid can decrease or prevent nerve damage caused by anticancer drugs.
Further glutamic
acid plays a critical role in learning and memory processes.
One of the major
byproducts of glutamic acid is glutathione, the major antioxidant in your body.
Glutamic acid is
also the building block of γ-aminobutyric acid, a major neurotransmitter in
your nervous system.
In 1909, Professor Kidunae Ikeda announced
in the “Journal of the Chemical Society
of Tokyo” that he had isolated a chemical with the molecular formula
C5H9NO4.
Ikeda
stated that this substance resembled the glutamic acid produced by the human
body and present in many foodstuffs.
Cooking,
fermentation or ripening breaks down the protein containing glutamic acid and
results in the production of glutamate.
Ikeda
further identified glutamate as the substance responsible for the taste known
as umami or deliciousness.
In
order to stabilize the chemical, Ikeda used ordinary salt and water, hence the
name monosodium glutamate.
Health Concerns
The Food and Drug Administration has
recognized the general safety of MSG.
The
use of MSG remains controversial because the FDA has received several anecdotal
reports of adverse reactions associated with foods containing MSG.
These
reactions, known as MSG symptom complex, include sweating, headache, numbness,
tingling or burning in face, neck and other areas, flushing, heart palpitations, nausea, chest pain and weakness.
However,
despite these anecdotal reports, the FDA has not issued any warnings regarding
the consumption of MSG.
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