Monosodyum Glumatın Fizyolojik Etkileri

Year 2023, Volume: 18 Issue: 1, 191 - 198, 16.03.2023

Ayper Pekmezekmek

https://doi.org/10.17517/ksutfd.1067018

Abstract

Mono sodyum glutamat (MSG) 1800’lü yıllardan beri lezzet artırıcı katkı maddesi olarak, işlenmiş ve paketlenmiş tuzlu veya tatlı gıdalarda kullanılmaktadır.
Yapılan birçok çalışma MSG kullanımının çok sayıda yapısal ve fonksiyonel bozukluklara yol açabileceğini ortaya çıkarmıştır. Son yıllarda MSG
kullanımının çok artması gıda güvenliği konusunda endişelerinde artmasına neden olmuştur.

Keywords

MSG, E621, Glutamat, Çin restoranı sendromu, Obesite

Physiological Effects of Monosodium Glutamate

Abstract

Monosodium glutamate (MSG) has been used as a flavor-enhancer additive in processed and packaged savory or sweet foods since the 1800s. Many studies
have revealed that the use of MSG can lead to many structural and functional disorders. The increase in the use of MSG in recent years has led to increased
concerns about food safety.

Keywords

MSG, E621, Chinese restaurant syndrome, Glutamate, Obesity

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