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I studied how glutamate receptor-mediated responses, spatial arrangements, intrinsic properties and molecular specificity of cells serve cortical functions. I tested whether two somatosensory submodalities in the primary somatosensory (SI) cortex can be distinguished by glutamate receptor involvement in vivo. Low-threshold responses evoked by innocuous stimuli had a short-duration and long-duration component. The short-duration responses were mostly mediated by AMPA/kainate receptors and the long-duration responses involved the additional recruitment of NMDA receptors. High-threshold responses evoked by noxious stimuli were unimodal and mediated by both AMPA/kainate and NMDA receptors throughout the entire response. During noxious stimulus trials, an increase in baseline activity in SI cortical cells was observed. I attribute the changes in baseline activity to cells in the medial thalamic nuclei, which project to the SI cortex and are involved in the affective-motivational aspects of nociceptive signalling. To gain insight into the influence of synaptic organisation of a well-defined cortical area, I studied in vitro whether the intrinsic properties of two anatomically well-defined nonpyramidal cells in the hippocampus can provide clues into the modulation of neuronal signalling. During a depolarising current pulse, O-LM and O-Bi cells were distinguished by their accommodation of action potentials depending on the early or late part of the response. Also, during a hyperpolarising current pulse, O-LM cells displayed a prominent voltage 'sag' as compared to O-Bi cells. Both cell types contain somatostatin and I showed that O-LM cells express the metabotropic glutamate receptor type 1α. Although O-LM and O-Bi cells have a similar somatodendritic position their different axonal arbours imply that they are involved in the feedback modulation of the entorhinal and CA3 glutamatergic influences, respectively. I also found that contrary to previous reports not only somatostatin but also vasoactive intestinal polypeptide containing cells express mGluR1α, which might facilitate their oscillatory responses. To relate the action potential discharge of specific cortical cell classes to behaviourally relevant network activity, I also sought to identify hippocampal cells following in vivo recording. Novel information was provided for both the temporal and anatomical properties of cells not recorded previously. In particular, a putative interneuron targeting nonpyramidal cell and backprojection cell was recorded in relation to theta field events. A novel nonpyramidal projection cell was recorded in relation to sharp wave field events. A remarkable specificity was found in the dendritic and axonal patterns of these cells. The results show that distinct types of glutamate receptors are differentially involved in cortical function. The intrinsic properties and expression of mGluR1α in particular is highly specific in distinct nonpyramidal cell classes.

The production of monosodium glutamate has grown from a by-product of the sugar beet industry to an important position in today’s food commodities. Monosodium glutamate is made from Steffan's waste, corn gluten, wheat gluten, and other similar proteinaceous materials. In trying to find moro and better uses for soybeans, it was discovered that soybean meal was an excellent raw material for making monosodium glutamate because of the high percentage of proteins in the meal . For years in the Far East, soybean meal has been utilized for the production of monosodium glutamate, but American industry had to be educated to make use of the potential of the soybean. For the various processes required for the isolation and purification of glutamic acid for the conversion into monosodium glutamate, the yields obtained have been low of the order of between 50 and 70 percent by weight of the total glutamic acid originally contained in the proteinaceous substances processed. The difficulty involved in the manufacture of monosodium glutamate is in getting the glutamic acid in a refined state. Other amino acids are obtained during the initial hydrolysis step, and they are difficult to remove to obtain the "edible" glutamic acid of commerce. The proposed production of monosodium glutamate from soybean meal is an answer to higher yields and less expensive equipment and reagents. In using the soybean meal, which is itself a highly valuable cattle food, the glutamic acid is taken out leaving valuable amino acids in the waste after the initial hydrolysis step. Therefore, this waste referred to as humin can be sold as a hydrolyzed cattle food. It was the purpose of this investigation to design a pilot plant for the production of monosodium glutamate. The problem involved the investigation of synthesis methods and conditions, cost analyses, and actual design of the pilot plant. / Master of Science

Master of Science / Department of Animal Sciences and Industry / Joel DeRouchey / Michael Tokach / Six experiments using a total of 2,974 nursery pigs were used to determine the effects of monosodium glutamate (MSG) and amino acids (AA) on nursery pig growth performance. Experiments 1 and 2 evaluated increasing dietary MSG for nursery pigs. Increasing dietary MSG up to 2% without balancing for sodium and chloride content decreased nursery pig performance, and feeding sodium levels equivalent to 1% MSG also decreased performance. When sodium and chloride were balanced, there were marginal effects of increasing dietary MSG on pig performance. Experiment 3 was conducted to determine the standardized ileal digestible (SID) lysine (Lys) requirement for pigs weighing 7- to 11- kg. The SID Lys requirement was estimated to be 1.45% and greater than 1.60% depending on the statistical model applied for both ADG and G:F. This experiment served to validate the SID Lys requirement for use in formulating diets for the subsequent experiments. Experiment 4 evaluated increasing SID valine (Val) to Lys ratio for nursery pigs weighing 7- to 10- kg. A SID Val:Lys ratio of 62.9% optimized ADG. Maximum feed efficiency (G:F) was captured using 71.7% SID Val:Lys ratio, however, 99% of maximum was achieved with SID Val at 64.4% of Lys. For ADFI, maximum performance was at 74% SID Val:Lys ratio, with 99% of maximum intake achieved at 68%. Experiments 5 and 6 investigated increasing SID isoleucine (Ile) to Lys ratio for 6- to 11- kg pigs. When ADG and ADFI were modeled, broken-line models reported maxima of 52.0% Ile:Lys ratio while quadratic models were as high as 64% of Lys.

Introdução: A Leucemia Linfóide Aguda (LLA) e o Linfoma não-Hodgkin (LNH) são os tipos de câncer mais incidentes em crianças e a ingestão alimentar pode ser diminuída pela quimioterapia. A sensação do gosto é resultante da detecção e resposta ao estímulo doce, salgado, azedo, amargo e umami. Esse último, identificado pelo glutamato monossódico (MSG), é relacionado ao aumento da palatabilidade, o que pode colaborar para a melhora da aceitação alimentar em crianças com câncer. Objetivo: Identificar os limiares de detecção do gosto umami e a qualidade da alimentação em crianças portadoras de LLA e LNH. Metodologia: Foi aplicado teste de sensibilidade de Threshold para determinar o limiar do gosto umami, com 6 concentrações crescentes de água deionizada e MSG. Aplicou-se recordatório 24 horas e questionário de frequência alimentar para avaliar o consumo alimentar. O peso e altura foram mensurados e IMC utilizados para classificação do estado nutricional, segundo o National Center for Health Statistics (2000). Caracterizou-se a amostra através da distribuição de frequência das variáveis, com auxílio do pacote estatístico Epinfo Versão 6.0. As análises estatísticas e gráficas foram feitas no software R, versão 2.6.2. Foi realizado teste de Cluster para caracterizar a amostra. Resultados: Dos 102 pacientes, 94 eram sensíveis ao umami. 54,3 por cento do sexo masculino e 45,7 por cento do feminino. 78,4 por cento portadores de LLA e 21,6 por cento de LNH. 91,0 por cento em fase de manutenção. Quanto à idade, 38,3 por cento entre 6 e 7 anos; 20,6 por cento entre 8 e 9; 15,7 por cento entre 10 e 11; 15,7 por cento entre 12 e 13 e 9,8 por cento 14 anos. 8,5 por cento apresentaram baixo peso, 66,0 por cento eutrofia e 25,5 por cento sobrepeso ou obesidade. O produto rico em glutamato monossódico mais consumido foi macarrão instantâneo. O molho inglês e de soja foram os menos consumidos. Os alimentos preferidos foram salgadinhos e macarrão instantâneo, e o que menos gostavam era a mostarda. Não houve diferença estatisticamente significante entre os limiares de sensibilidade ao umami e as variáveis em estudo. O agrupamento da amostra caracterizou 4 grupos: Grupo 1, composto por crianças mais sensíveis ao umami, mais jovens, maioria eutrófica e do sexo masculino; Grupo 2, maioria eutrófica, do sexo feminino, com menor consumo de carboidrato e maior de proteína e lipídeo; Grupo 3, composto por crianças mais velhas, maioria eutrófica e do sexo masculino, com maior consumo calórico e de carboidrato; Grupo 4, com crianças menos sensíveis ao umami, eutróficas e com sobrepeso, maioria do sexo masculino e com ingestão calórica mais baixa. Conclusão: As crianças são sensíveis ao gosto umami e essa característica independe do sexo, idade, estado nutricional, fase de tratamento, ingestão calórica e de macronutrientes. A qualidade da alimentação e a idade foram variáveis determinantes das similiradades entre os grupos. O teste de sensibilidade para detecção do gosto umami é de grande interesse para conhecer o comportamento alimentar e auxiliar na melhora da aceitação dos alimentos / Introduction: The Acute Lymphoblastic Leukemia (ALL) and non-Hodgkin Lymphoma (NHL) are the most frequent cancers in children and food intake can be reduced by chemotherapy. The sense of taste is a result of the detection and response to the sweet, salty, sour, bitter and umami stimulus. The latter is identified by monosodium glutamate (MSG) and is related to the increase of palatability, which may contribute to improve food acceptance in children with cancer. Objective: identification of the thresholds of detection of umami taste and food quality in children with LLA and LNH. Methodology: the threshold sensitivity test was applied in order to determine the threshold of the umami taste using six increasing concentrations of deionized water and MSG. A 24-hour recall and food frequency questionnaire were applied to check food intake. Weight and height were measured and the BMI was used to determine the nutritional status, according to the National Center of Health Statistics (2000). The sample was characterized by the distribution of the frequency of the variables, with the help of the Epinfo Version 6.0 statistical package. The statistical and graphical analyses were done using the R statistical software, version 2.6.2. The Cluster test was applied to characterize the sample. Results: from the 102 patients, 94 were sensitive to umami taste. 54,3 per cent were male and 45,7 per cent were female. 78,4 per cent had ALL and 21,6 per cent had NHL. 91 per cent were in the maintenance stage. Regarding age, 38,3 per cent were between 6 and 7 years old; 20,6 per cent were between 8 and 9 years old; 15,7 per cent were between 10 and 11 years old; 15,7 per cent were between 12 and 13 years old and 9,8 per cent were 14 years old. 8,5 per cent were underweight, 66 per cent were eutrophic and 25,5 per cent were overweight or had obesity. The most consumed product was instant noodles, rich in monosodium glutamate. The tabasco and soy sauces were the least consumed. The favorite food was snacks and instant noodles and mustard was the food they liked the least. There was no statistically significant difference between the thresholds of sensitivity to umami and the variables in study. The gathering of the sample characterized four groups: Group 1 formed by younger children, most male and eutrophic, more sensitive to the umami taste; Group 2 formed by most eutrophic and female children, showing lower intake of carbohydrates and higher intake of proteins and lipids; Group 3 formed by older children, most eutrophic and male, showing higher caloric and carbohydrate intake; Group 4 formed by eutrophic and overweight children, most male and with lower caloric intake, less sensitive to the umami taste. Conclusion: children are sensitive to the umami taste and this characteristic does not depend on the sex, age, nutritional status, treatment stage, caloric and macronutrients intake. The food quality and age were determinant variables of the similarities among the groups. The test of sensitivity for the detection of the umami taste is of great interest in the knowledge of food intake behavior and in the increase of food acceptance

Thesis (M.S.)--University of Alabama at Birmingham, 2009. / Title from PDF t.p. (viewed July 29, 2010). Includes bibliographical references (p. 37-42).

Introdução: A Leucemia Linfóide Aguda (LLA) e o Linfoma não-Hodgkin (LNH) são os tipos de câncer mais incidentes em crianças e a ingestão alimentar pode ser diminuída pela quimioterapia. A sensação do gosto é resultante da detecção e resposta ao estímulo doce, salgado, azedo, amargo e umami. Esse último, identificado pelo glutamato monossódico (MSG), é relacionado ao aumento da palatabilidade, o que pode colaborar para a melhora da aceitação alimentar em crianças com câncer. Objetivo: Identificar os limiares de detecção do gosto umami e a qualidade da alimentação em crianças portadoras de LLA e LNH. Metodologia: Foi aplicado teste de sensibilidade de Threshold para determinar o limiar do gosto umami, com 6 concentrações crescentes de água deionizada e MSG. Aplicou-se recordatório 24 horas e questionário de frequência alimentar para avaliar o consumo alimentar. O peso e altura foram mensurados e IMC utilizados para classificação do estado nutricional, segundo o National Center for Health Statistics (2000). Caracterizou-se a amostra através da distribuição de frequência das variáveis, com auxílio do pacote estatístico Epinfo Versão 6.0. As análises estatísticas e gráficas foram feitas no software R, versão 2.6.2. Foi realizado teste de Cluster para caracterizar a amostra. Resultados: Dos 102 pacientes, 94 eram sensíveis ao umami. 54,3 por cento do sexo masculino e 45,7 por cento do feminino. 78,4 por cento portadores de LLA e 21,6 por cento de LNH. 91,0 por cento em fase de manutenção. Quanto à idade, 38,3 por cento entre 6 e 7 anos; 20,6 por cento entre 8 e 9; 15,7 por cento entre 10 e 11; 15,7 por cento entre 12 e 13 e 9,8 por cento 14 anos. 8,5 por cento apresentaram baixo peso, 66,0 por cento eutrofia e 25,5 por cento sobrepeso ou obesidade. O produto rico em glutamato monossódico mais consumido foi macarrão instantâneo. O molho inglês e de soja foram os menos consumidos. Os alimentos preferidos foram salgadinhos e macarrão instantâneo, e o que menos gostavam era a mostarda. Não houve diferença estatisticamente significante entre os limiares de sensibilidade ao umami e as variáveis em estudo. O agrupamento da amostra caracterizou 4 grupos: Grupo 1, composto por crianças mais sensíveis ao umami, mais jovens, maioria eutrófica e do sexo masculino; Grupo 2, maioria eutrófica, do sexo feminino, com menor consumo de carboidrato e maior de proteína e lipídeo; Grupo 3, composto por crianças mais velhas, maioria eutrófica e do sexo masculino, com maior consumo calórico e de carboidrato; Grupo 4, com crianças menos sensíveis ao umami, eutróficas e com sobrepeso, maioria do sexo masculino e com ingestão calórica mais baixa. Conclusão: As crianças são sensíveis ao gosto umami e essa característica independe do sexo, idade, estado nutricional, fase de tratamento, ingestão calórica e de macronutrientes. A qualidade da alimentação e a idade foram variáveis determinantes das similiradades entre os grupos. O teste de sensibilidade para detecção do gosto umami é de grande interesse para conhecer o comportamento alimentar e auxiliar na melhora da aceitação dos alimentos / Introduction: The Acute Lymphoblastic Leukemia (ALL) and non-Hodgkin Lymphoma (NHL) are the most frequent cancers in children and food intake can be reduced by chemotherapy. The sense of taste is a result of the detection and response to the sweet, salty, sour, bitter and umami stimulus. The latter is identified by monosodium glutamate (MSG) and is related to the increase of palatability, which may contribute to improve food acceptance in children with cancer. Objective: identification of the thresholds of detection of umami taste and food quality in children with LLA and LNH. Methodology: the threshold sensitivity test was applied in order to determine the threshold of the umami taste using six increasing concentrations of deionized water and MSG. A 24-hour recall and food frequency questionnaire were applied to check food intake. Weight and height were measured and the BMI was used to determine the nutritional status, according to the National Center of Health Statistics (2000). The sample was characterized by the distribution of the frequency of the variables, with the help of the Epinfo Version 6.0 statistical package. The statistical and graphical analyses were done using the R statistical software, version 2.6.2. The Cluster test was applied to characterize the sample. Results: from the 102 patients, 94 were sensitive to umami taste. 54,3 per cent were male and 45,7 per cent were female. 78,4 per cent had ALL and 21,6 per cent had NHL. 91 per cent were in the maintenance stage. Regarding age, 38,3 per cent were between 6 and 7 years old; 20,6 per cent were between 8 and 9 years old; 15,7 per cent were between 10 and 11 years old; 15,7 per cent were between 12 and 13 years old and 9,8 per cent were 14 years old. 8,5 per cent were underweight, 66 per cent were eutrophic and 25,5 per cent were overweight or had obesity. The most consumed product was instant noodles, rich in monosodium glutamate. The tabasco and soy sauces were the least consumed. The favorite food was snacks and instant noodles and mustard was the food they liked the least. There was no statistically significant difference between the thresholds of sensitivity to umami and the variables in study. The gathering of the sample characterized four groups: Group 1 formed by younger children, most male and eutrophic, more sensitive to the umami taste; Group 2 formed by most eutrophic and female children, showing lower intake of carbohydrates and higher intake of proteins and lipids; Group 3 formed by older children, most eutrophic and male, showing higher caloric and carbohydrate intake; Group 4 formed by eutrophic and overweight children, most male and with lower caloric intake, less sensitive to the umami taste. Conclusion: children are sensitive to the umami taste and this characteristic does not depend on the sex, age, nutritional status, treatment stage, caloric and macronutrients intake. The food quality and age were determinant variables of the similarities among the groups. The test of sensitivity for the detection of the umami taste is of great interest in the knowledge of food intake behavior and in the increase of food acceptance

Background: Monosodium glutamate (MSG) imparts umami taste associated with proteins and is known to act as a flavor-enhancer. Several adult studies and a recent study of infants suggests that MSG may also have beneficial effects on appetite by promoting satiety. This research is the first to assess effects of MSG on perceived and objective satiety among children. Methods: A between-subjects design (MSG+ or MSG-) was used to evaluate the effect of adding MSG to a soup pre-load on subsequent satiety among children aged 7-9 years. Children were randomly assigned to experimental condition (MSG+ or MSG-). Perceived hunger and fullness were evaluated prior to and following consumption of the pre-load using a Visual Analogue Scale (VAS). Objective satiety was assessed using weighed food intake methods at an ad libitum meal following the preload. Results: Children in the MSG+ condition showed greater decreases in perceived hunger following the consumption of the pre-load than children in the MSG- condition (F=4.05, p<0.05). Total energy intake at the ad libitum meal did not vary by MSG condition. Conclusions: The results of this study provide evidence that MSG may reduce perceived hunger among 7- to 9- year old children. / Public Health

Le glutamate de sodium (MSG) est un exhausteur de goût abondamment utilisé dans le monde entier pour son goût unique appelé " umami ". Au vu des données bibliographiques qui suggèrent que, le L-glutamate en tant qu'acide aminé libre peut représenter un signal dans plusieurs fonctions physiologiques de par la présence de récepteurs au glutamate au niveau périphérique ; nous avons étudié les effets d'une supplémentation en MSG sur la physiologie gastro-intestinale, les sécrétions pancréatiques et le métabolisme dans le modèle expérimental rat et chez des volontaires sains. Chez le rat, une supplémentation en MSG pendant 15 jours à hauteur de 2 g pour 100 g d'aliment provoquait une diminution de l'activité glutaminase intestinale et une augmentation de la concentration circulante de glutamine ainsi qu'une augmentation transitoire de l'insulinémie. Par contre, aucun effet sur la vidange gastrique et le transit gastro-intestinal n'a été observé malgré une accumulation de glutamate pendant 5 h dans l'estomac et pendant 1 h dans l'intestin grêle après le repas. <br />Chez le volontaire sain, une supplémentation en MSG à hauteur de 2 g par jour pendant 7 jours entraînait une augmentation de l'aire antrale de l'estomac pendant 2 h après le repas par rapport à une dose iso-sodée de NaCl. Cette phase précoce postprandiale était associée à une augmentation des concentrations circulantes d'acide glutamique, de leucine, d'isoleucine, de cystéine, de tyrosine, d'ornithine et de sérine. Cependant, l'augmentation de l'aire antrale de l'estomac n'était apparemment pas associée à un effet sur la vidange gastrique puisque le MSG était sans effet sur le devenir de l'azote alimentaire. La réponse hormonale (insuline, GLP-1 et ghréline) n'est pas non plus modifiée. Enfin, les sensations de faim et de satiété mesurées par échelles analogiques visuelles n'étaient pas non plus influencées par la consommation de MSG. L'effet du MSG sur les sécrétions gastriques en tant que déterminant de l'augmentation de la distension antrale sans modification de la vidange gastrique est discuté ainsi qu'un éventuel effet d'épargne du glutamate sur le catabolisme de certains acides aminés par l'intestin. <br />Ces résultats ont permis de mettre en évidence des effets d'une supplémentation en MSG sur des paramètres métaboliques et physiologiques sans effet délétère mesuré. D'autres études sont nécessaires afin de mieux comprendre les mécanismes d'action du MSG.

A glândula pineal sintetiza o hormônio melatonina à noite e este regula diversos sistemas fisiológicos, adaptando-os às exigências de cada momento do dia. O objetivo deste trabalho foi o de analisar o perfil noturno da síntese de melatonina na glândula pineal de ratos, em diferentes idades, tratados com glutamato monossódico (MSG) no período neonatal. Ratos Wistar, machos e fêmeas, receberam injeções de MSG (4mg/g/dia) ou de solução salina (0,9%) do 2º ao 8º dia pós-natal. Foram avaliados o peso corporal e dos tecidos adiposos, o comprimento naso-anal,o perfil noturno da síntese de melatonina e da atividade da enzima AANAT, o GTT e o ITT. O MSG induziu um aumento no peso dos tecidos adiposos, sem aumento do peso corporal. Não foi observada hiperglicemia, nem intolerância à glicose, mas sim resistência insulínica. A ritmicidade circadiana da melatonina e da AANAT foi preservada, mas houve um aumento de ambos no ZT 15. As alterações na síntese de melatonina parecem decorrer das lesões hipotalâmicas provocadas pelo MSG, pela redução do NPY, aumento da insulina ou da noradrenalina. / The pineal gland synthesizes melatonin exclusively at night. Melatonin is a temporal synchronizer of several physiological functions, adapting the organism to the diurnal environmental changes. The purpose of this work was to analyze the effects of neonatal monosodium glutamate (MSG) administration on the nocturnal profile of melatonin synthesis in the pineal gland. Wistar rats, males and females, were injected neonatally with MSG (4mg/g/day) or saline solution (0.9%) from the 2nd to 8th post-natal day. Body weight and adipose tissue weight, naso-anal length, nocturnal melatonin and AANAT activity profiles, GTT and ITT were analyzed. MSG induced a great increase in adipose depots without increase in body weight. It did not induce hyperglycemia nor glucose intolerance, but induced insulin resistance. Circadian rhythmicity of melatonin synthesis and AANAT activity was not altered, but there was an increase at ZT 15 in both. It seems that melatonin synthesis changes could be related to hypothalamic lesions, through a reduction in NPY or insulin/norepinephrine elevation.