Laboratory of Bariatric and Nutritional Neuroscience, Center for the Study of Nutrition Medicine, Department of Surgery, Beth Israel Deaconess Medical Center, Harvard Medical School, Boston, MA, USA.
Harvard-Thorndike Clinical Research Center, Beth Israel Deaconess Medical Center, Harvard Medical School, Boston, MA, USA.
Neuropsychopharmacology. 2018 Sep;43(10):2009-2016. doi: 10.1038/s41386-018-0044-6. Epub 2018 Mar 30.
Free glutamate, a key substance underlying the umami taste of foods, fulfills a number of physiological functions related to energy balance. Previous experimental studies have shown that intake of a broth or soup supplemented with monosodium glutamate (MSG) prior to a meal can decrease appetite and food intake, particularly in women with propensity to overeat and gain weight. In this study, we examined potential neurocognitive mechanisms underlying this effect. We evaluated changes after intake of a chicken broth with or without MSG added (MSG+/MSG-) in a sample of healthy young women. Subjects were assessed with a food-modified computerized inhibitory control task, a buffet meal test with eye-tracking, and brain responses during a food choice paradigm evaluated with functional neuroimaging. We found evidence for improvement in key parameters related to inhibitory control following intake of the MSG+ broth, particularly in subjects with high levels of eating disinhibition, who also showed lower intake of saturated fat during the meal. Additionally, consumption of the MSG+ broth led to a reduction of the rate of fixation switches between plates at the meal, and increased engagement of a brain region in the left dorsolateral prefrontal cortex previously associated with successful self-control during dietary decisions. Altogether, these results, while preliminary, suggest potential facilitating effects of glutamate (MSG) on cognitive executive processes that are relevant for the support of healthy eating behaviors and food choice.
游离谷氨酸是食物鲜味的主要物质，它具有多种与能量平衡相关的生理功能。先前的实验研究表明，在饭前摄入含有谷氨酸单钠（MSG）的肉汤或汤，可以降低食欲和食物摄入量，尤其是对那些有暴饮暴食和体重增加倾向的女性。在这项研究中，我们探讨了这种效应的潜在神经认知机制。我们评估了健康年轻女性在摄入添加或不添加 MSG 的鸡汤（MSG+/MSG-）后的变化。研究人员采用改良的计算机化抑制控制任务、带眼动追踪的自助餐测试和食物选择范式的功能神经影像学评估来评估受试者。我们发现，摄入 MSG+肉汤后，与抑制控制相关的关键参数有改善的迹象，特别是在那些饮食抑制水平较高的受试者中，他们在进餐期间摄入的饱和脂肪也较少。此外，摄入 MSG+肉汤会导致进餐时餐盘间注视点转换率降低，并增加与成功进行饮食决策相关的左侧背外侧前额叶皮层的脑区活动。总的来说，这些初步结果表明谷氨酸（MSG）可能对认知执行过程具有促进作用，这对于支持健康的饮食行为和食物选择很重要。
