Boutry Claire, Bos Cecile, Matsumoto Hideki, Even Patrick, Azzout-Marniche Dalila, Tome Daniel, Blachier Francois
INRA, CNRH-IdF, UMR 914 Nutrition Physiology and Ingestive Behavior, Paris, France.
Front Biosci (Elite Ed). 2011 Jan 1;3(1):279-90. doi: 10.2741/e243.
Monosodium glutamate (MSG) is a worldwide used flavor enhancer. Supplemental glutamate may impact physiological functions. The aim of this study was to document the metabolic and physiological consequences of supplementation with 2% MSG (w/w) in rats. After 15 days-supplementation and following the ingestion of a test meal containing 2% MSG, glutamic acid accumulated for 5h in the stomach and for 1h in the small intestine. This coincided with a significant decrease of intestinal glutaminase activity, a marked specific increase in plasma glutamine concentration and a transient increase of plasma insulin concentration. MSG after chronic or acute supplementation had no effect on food intake, body weight, adipose tissue masses, gastric emptying rate, incorporation of dietary nitrogen in gastrointestinal and other tissues, and protein synthesis in intestinal mucosa, liver and muscles. The only significant effects of chronic supplementation were a slightly diminished gastrocnemius muscle mass, increased protein mass in intestinal mucosa and decreased protein synthesis in stomach. It is concluded that MSG chronic supplementation promotes glutamine synthesis in the body but has little effect on the physiological functions examined.
味精（MSG）是一种在全球范围内使用的增味剂。补充谷氨酸可能会影响生理功能。本研究的目的是记录在大鼠中补充2%味精（w/w）后的代谢和生理后果。在补充15天后，摄入含有2%味精的试验餐之后，谷氨酸在胃中累积5小时，在小肠中累积1小时。这与肠道谷氨酰胺酶活性显著降低、血浆谷氨酰胺浓度显著特异性升高以及血浆胰岛素浓度短暂升高同时发生。长期或急性补充味精对食物摄入量、体重、脂肪组织质量、胃排空率、膳食氮在胃肠道和其他组织中的掺入以及肠黏膜、肝脏和肌肉中的蛋白质合成均无影响。长期补充味精的唯一显著影响是腓肠肌质量略有减少、肠黏膜蛋白质质量增加以及胃中蛋白质合成减少。结论是，长期补充味精可促进体内谷氨酰胺合成，但对所检测的生理功能影响较小。
