Nutritional and physiological benefits of the umami taste substance, monosodium glutamate (MSG) for healthier life
Event Details
- Date:
- Tuesday, 05 May 2015
- Time:
- 12:00 pm - 1:00 pm
- Room:
- Level 3, Large Seminar Room
- UQ Location:
- Queensland Bioscience Precinct (St Lucia)
- URL:
- http://www.qaafi.uq.edu.au/qaafi-science-seminars-2015
- Event category(s):
Event Contact
- Name:
- Mrs Luba Hickey
- Phone:
- 62092
- Email:
- l.kakoychenko@uq.edu.au
- Org. Unit:
- Queensland Alliance for Agriculture and Food Innovation
Event Description
- Full Description:
- QAAFI Science Seminar
Presented by Dr Hisayuki Uneyama
Principal Rsearcher, Ajinomoto Co., Kawasaki, Japan
ABSTRACT
About a century ago, a new tastant, the umami taste substance, sodium salt of L-glutamate (monosodium glutamate, MSG) was discovered in Japan with a motivation to improve the poor nutritional status of Japanese people, by supplying affordable seasoning. Now, the taste of free L-glutamate is established as one of basic taste (umami taste), as well as sweet, bitter, sour and salty taste. Taste physiologists think that basic taste has a nutritional and physiological significance in body nutritional homeostasis through food choice control. Among basic tastes, umami taste has been thought to be a sensory marker for protein (amino acids) intake to maintain our body protein. Recently, we could show the possibility that umami taste receptors sensing free L-glutamate expressed on the gut as well as oral cavity regulate dietary protein digestion via taste and visceral reflexes during meal. And now, we know much accumulated evidence to suggest health benefits of the umami taste substance, MSG for our healthier life. Some clinical trials revealed a future possibility that umami taste fortification with MSG to dietary meal can contribute to healthy eating (prevention of over calorie intake and sodium reduction) and healthy gut (digestive control).
Two years ago, Japanese food culture WASHOKU was added to the UNESCO food cultural heritage list, followed by French, the Mediterranean, Mexican and Turkish cuisines. The perceived essence of WASHOKU could be the well sophisticated soup stock (Dashi) enriched in umami taste. Behind the Japanese foods rich in umami taste, the coordination between taste and visceral umami taste derived information might have been contributed to keep the better nutrition for Japanese people.
In his talk, Dr Uneyama will introduce recent findings on the nutritional and physiological significance of the umami taste substance, MSG in protein digestion and think again about the value of umami taste seasonings for our healthier file.
Directions to UQ
- Google Map:
-
- Directions:
- St Lucia Campus | Gatton campus.
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