Auñon-Lopez Arturo, Rohringer Verena, Taranaci Kübra, Alberdi-Cedeño Jon, Pignitter Marc
Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Josef-Holaubek-Platz 2, 1090, Vienna, Austria.
Vienna Doctoral School in Chemistry (DoSChem), Faculty of Chemistry, University of Vienna, Währinger Str. 42, 1090, Vienna, Austria.
Curr Res Food Sci. 2025 May 20;10:101091. doi: 10.1016/j.crfs.2025.101091. eCollection 2025.
Monosodium-L-glutamate (MSG) is an additive commonly used worldwide to increase the palatability of many foods, due to its popular umami flavor enhancing properties. While research has extensively focused on evaluating its safety and sensory properties, no prior studies have provided a comprehensive evaluation of the impact of MSG on the oxidative stability of food. Thus, this study investigated, for the first time, the influence of MSG supplementation (0.4 % and 1.2 %, w/w) on the progress of lipid and protein oxidation as well as the Maillard reaction in pork burger patties stored at 4 °C up to 4 days and cooked in an oven at 180 °C for 15 min. Analysis of lipidic extracts from the meat patties revealed the promotion of lipid oxidation during cooking due to 1.2 % MSG addition (e.g. > 53 % mean increase in alkanals), as determined by mass spectrometry and proton nuclear magnetic resonance. Conversely, 1.2 % MSG addition had no general impact on the formation of protein carbonyls and advanced glycation end products, although it promoted the generation of Schiff bases. This effect was attributed to the formation of N-dihydroxypropylideneglutamic acid, which was significantly correlated with the rise of secondary lipid oxidation products, suggesting that the prooxidant role of MSG might be related to the formation to this early-stage Maillard reaction product. Therefore, this study evidenced the interrelationship between oxidative processes and the Maillard reaction during MSG supplementation, highlighting the need for further research on the fate of this additive to ensure food quality and safety.
L-谷氨酸钠（MSG）是一种在全球广泛使用的添加剂，因其具有广受欢迎的鲜味增强特性，可提高许多食品的适口性。虽然研究广泛集中于评估其安全性和感官特性，但此前尚无研究对MSG对食品氧化稳定性的影响进行全面评估。因此，本研究首次调查了添加MSG（0.4%和1.2%，w/w）对在4℃储存4天并在180℃烤箱中烹饪15分钟的猪肉汉堡肉饼中脂质和蛋白质氧化进程以及美拉德反应的影响。对肉饼脂质提取物的分析表明，添加1.2%的MSG会促进烹饪过程中的脂质氧化（例如，链烷醛平均增加>53%），这是通过质谱和质子核磁共振测定的。相反，添加1.2%的MSG对蛋白质羰基和晚期糖基化终产物的形成没有普遍影响，尽管它促进了席夫碱的生成。这种效应归因于N-二羟丙基亚甲基谷氨酸的形成，它与二级脂质氧化产物的增加显著相关，这表明MSG的促氧化作用可能与这种早期美拉德反应产物的形成有关。因此，本研究证明了添加MSG期间氧化过程和美拉德反应之间的相互关系，强调需要进一步研究这种添加剂的去向，以确保食品质量和安全。
