Food Additives and Sensitivities

Rangan, Cyrus; Barceloux, Donald G.

doi:10.1016/j.disamonth.2009.01.004

Cited by 102 publications

(58 citation statements)

References 76 publications

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“…Glu is among the most abundant amino acids (8-10%) found in dietary proteins and as such naturally occurs in foods with high protein content (meats, seafood, stews, soups, and sauces) [1]. Free dietary Glu, either naturally present in some products or produced by fermentation by bacteria (coryneform bacteria, lactobacilli bacteria) in fermented foods, also occurs in many foods consumed by humans (seaweeds, cheeses, fermented beans, tomatoes, mushrooms, cured ham, scallops, tuna, green peas, fish and soy sauces, beef, yeast extract, hydrolyzed vegetable proteins and autolyzed yeast extract, human and cow's milk) [2][3][4][5][6].…”

Section: Origin Of Dietary Glu In the Gutmentioning

confidence: 99%

The Roles of Dietary Glutamate in the Intestine

Tomé¹

2018

Ann Nutr Metab

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Glutamate (Glu), either as one of the amino acids of protein or in free form, constitutes up to 8–10% of amino acid content in the human diet, with an intake of about 10–20 g/day in adults. In the intestine, postprandial luminal Glu concentrations can be of the order of mM and result in a high intra-mucosal Glu concentration. Glu absorbed from the intestinal lumen is for a large part metabolized by enterocytes in various pathways, including the production of energy to support intestinal motility and functions. Glu is the most important fuel for intestinal tissue, it is involved in gut protein metabolism and is the precursor of different important molecules produced within the intestinal mucosa (2-oxoglutarate, L-alanine, ornithine, arginine, proline, glutathione, γ-aminobutyric acid [GABA]). Studies in adult humans, pigs, piglets or preterm infants indicate that a large proportion of Glu is metabolized in the intestine, and that for the usual range of Glu dietary intake (bound Glu and free Glu including added Glu as a food additive in normal amounts up to 1 g/day), circulating Glu is tightly maintained at rather low concentrations. Systemic blood levels of Glu transiently rise when high doses monosodium glutamate (> 10–12 g), higher than normal human dietary consumption, are ingested and normalize within 2 h after the offset of consumption. Glu is also involved in oral and post oral nutrient chemosensing that involves gustatory nerves and both humoral and neural (vagal) gut-brain pathways with an impact on gut function and feeding behavior. Glu functions as a signaling molecule in the enteric nervous system and modulates neuroendocrine reflexes in the gastrointestinal tract. The oral taste sensation of Glu involves its binding to the oral umami taste receptors that triggers the cephalic phase response of digestion to prepare for food digestion. Glu is sensed again in the gut, inducing a visceral sensation that enhances additional gut digestive processes through the visceral sense (vago-vagal reflex).

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Section: Origin Of Dietary Glu In the Gutmentioning

confidence: 99%

The Roles of Dietary Glutamate in the Intestine

Tomé¹

2018

Ann Nutr Metab

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“…The release of sulfite by neutrophils occurs in response to activation by bacterial lipopolysaccharides, suggesting that sulfite acts as an antimicrobial agent (Mitsuhashi et al 1998). Sulfite is added to packaged food as an antimicrobial and antibrowning agent and in wine preparation as a selective inhibitor of bacteria (Taylor et al 1986;Rangan and Barceloux 2009). The effective use of sulfite as a bacterial inhibitor in wine is due to the relative resistance of the wine yeast Saccharomyces cerevisiae to sulfite.…”

mentioning

confidence: 99%

“…What controls the levels of toxic intermediates in this pathway is not known. One of these metabolites, sulfite, is of particular interest as a RSS due to its antimicrobial properties and wide use as a food preservative (Ogasawara et al 2008;Rangan and Barceloux 2009).…”

mentioning

confidence: 99%

Adaptation of Candida albicans to Reactive Sulfur Species

Chebaro

Lorenz²,

et al. 2017

Genetics

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Candida albicans is an opportunistic fungal pathogen that is highly resistant to different oxidative stresses. How reactive sulfur species (RSS) such as sulfite regulate gene expression and the role of the transcription factor Zcf2 and the sulfite exporter Ssu1 in such responses are not known. Here, we show that C. albicans specifically adapts to sulfite stress and that Zcf2 is required for that response as well as induction of genes predicted to remove sulfite from cells and to increase the intracellular amount of a subset of nitrogen metabolites. Analysis of mutants in the sulfate assimilation pathway show that sulfite conversion to sulfide accounts for part of sulfite toxicity and that Zcf2-dependent expression of the SSU1 sulfite exporter is induced by both sulfite and sulfide. Mutations in the SSU1 promoter that selectively inhibit induction by the reactive nitrogen species (RNS) nitrite, a previously reported activator of SSU1, support a model for C. albicans in which Cta4-dependent RNS induction and Zcf2-dependent RSS induction are mediated by parallel pathways, different from S. cerevisiae in which the transcription factor Fzf1 mediates responses to both RNS and RSS. Lastly, we found that endogenous sulfite production leads to an increase in resistance to exogenously added sulfite. These results demonstrate that C. albicans has a unique response to sulfite that differs from the general oxidative stress response, and that adaptation to internal and external sulfite is largely mediated by one transcription factor and one effector gene.

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“…In addition, information sheets were displayed in the nursery schools. Children with known MSG sensitivity 15 were excluded from the tests. The experimenters involved used neither fragrances nor hand cream, nor had they previously consumed coffee or chewed gum.…”

Section: General Test Conditionsmentioning

confidence: 99%

Development of a method to measure sensory perception in children at the European level

et al. 2011

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Background:The 5-year multilevel epidemiological IDEFICS (Identification and prevention of dietary-and lifestyle-induced health effects in children and infants) study, launched under the Sixth Framework Programme of the European Commission, aims at counteracting the epidemic of dietary-and lifestyle-induced adverse health effects in children. To reveal possible links between overweight/obesity in childhood with taste sensitivity and taste preferences, special procedures were developed for application at the European level. This paper presents these newly developed procedures. Methods: Testing procedures to assess taste sensitivity for sucrose, sodium chloride, caffeine and monosodium glutamate and taste preferences for sweet, flavour, salty, fatty and umami tastes were developed with 191 children from nursery schools and preschools in northern Germany. To assess test-retest reliability, Cohen's kappa was calculated. Results: The study shows that it is possible to assess taste sensitivity and taste preferences even in young children, provided the framework of the procedures applied is adapted to this scenario. Test-retest reliability was calculated for the procedures applied and the results show that they are very reliable for assessing taste preferences and taste sensitivity in young children. Conclusion: It is possible to assess taste sensitivity and taste preferences even in young children, provided the methods applied are adapted to the special requirements that working with young children entail.

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Food Additives and Sensitivities

Cited by 102 publications

References 76 publications

The Roles of Dietary Glutamate in the Intestine

The Roles of Dietary Glutamate in the Intestine

Adaptation of Candida albicans to Reactive Sulfur Species

Development of a method to measure sensory perception in children at the European level

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