Toyama Kenji, Tomoe Miki, Inoue Yuki, Sanbe Akiko, Yamamoto Shigeru
Department of Nutritional Sciences, Seinan Jo Gakuin University, 1-3-5 Ibori, Kokurakita-ku, Kitakyushu 803-0835, Japan.
Biol Pharm Bull. 2008 Oct;31(10):1852-4. doi: 10.1248/bpb.31.1852.
Recently, it has been clarified that glutamate (Glu) can stimulate the umami taste as well as the visceral sensation to help the gastric protein digestion. Our survey suggests the possibility that the amount of free Glu in hospital foods is lower than that in ordinary foods. In the present study, monosodium glutamate (MSG) was supplemented to meals for 11 elderly inpatients during 2 months, and the fortification effects on their nutritional status, general condition, and quality of life (QOL) were investigated. The degree of recognition was improved, and peripheral lymphocytes were increased, even when there was no change in nutritional intake or protein nutritional status. Based on these results, we concluded that appropriate utilization of Glu for nutritional care of the elderly people would be useful for improving QOL.
最近，已经明确谷氨酸（Glu）不仅能刺激鲜味味觉，还能刺激内脏感觉以促进胃内蛋白质消化。我们的调查表明，医院食品中游离Glu的含量可能低于普通食品。在本研究中，对11名老年住院患者的膳食补充味精（MSG），为期2个月，并研究其对营养状况、一般状况和生活质量（QOL）的强化效果。即使营养摄入量或蛋白质营养状况没有变化，认知程度也有所提高，外周淋巴细胞增加。基于这些结果，我们得出结论，适当利用Glu进行老年人的营养护理将有助于提高生活质量。
