Investigation of Monosodium Glutamate Alternatives for Content of Umami Substances and Their Enhancement Effects in Chicken Soup Compared to Monosodium Glutamate

Wang, Shangci; Tonnis, Brandon; Wang, Ming Li; Zhang, Shaokang; Adhikari, Koushik

doi:10.1111/1750-3841.14834

Cited by 28 publications

(16 citation statements)

References 21 publications

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“…Enzyme protein hydrolysates (soy and other protein) and dried mushroom and tomato powders are naturally rich in umami free amino acids and small peptides which can boost savory and overall flavor of a food (114,121,122). Yeast extracts are rich in 5 ′ -nucleotides and are also widely used to boost saltiness perception and umami.…”

Section: Umami Enhancement Of Savory Flavormentioning

confidence: 99%

Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa

et al. 2022

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Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a vehicle for fortification to overcome micronutrient deficiencies in Sub-saharan Africa. However, bouillon has a high sodium content (and in addition with other foods) contributes to dietary sodium intake above recommended guidelines. High dietary sodium intake is a key risk factor for hypertension and cardiovascular disease (CVD). Africa has the highest rates of hypertension and CVD globally with nearly half the adult population above 25 years affected. This review presents current state of research on sodium reduction strategies in bouillon. The key challenge is to reduce sodium levels while maintaining optimal flavor at the lowest possible production cost to ensure bouillon continues to be affordable in Sub-saharan Africa. To produce lower sodium bouillon with acceptable flavor at low cost will likely involve multiple sodium reduction strategies; direct reduction in sodium, sodium replacement and saltiness boosting flavor technologies. Efforts to reduce the sodium content of bouillon in Sub-saharan Africa is a worthwhile strategy to: (i) lower the overall sodium consumption across the population, and (ii) deliver population-wide health benefits in a region with high rates of hypertension and CVD.

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Section: Umami Enhancement Of Savory Flavormentioning

confidence: 99%

Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa

et al. 2022

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“…Mushrooms have been proposed even as MSG replacers, considering the recent negative health perception attributed to this additive. Wang et al [99] initially considered mushroom concentrate powder could be a potential replacer of MSG in chicken soup. However, compared with yeast extract, the mushroom concentrate failed to increase the salty taste in a later study, despite the perception of the "natural" label associated with this additive [100].…”

Section: Other Additives Replacermentioning

confidence: 99%

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Rangel‐Vargas

Rodríguez

Domínguez

et al. 2021

Foods

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Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer’s growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.

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“…Umami substances, including glutamate or monosodium glutamates (MSG), calcium diglutamate (CDG), inosinate and guanilate have been proposed as enhancers of savory when combined with sodium chloride (NaCl) (20)(21)(22). A large number of studies have suggested the potential of using umami taste and substances as a healthy and natural solution for salt reduction (23)(24)(25). In recent years, academic institutions such as the Institute of Medicine in the United States have identi ed umami substances as candidates for practical salt reduction alternatives (18).…”

Section: Introductionmentioning

confidence: 99%

Modelling Salt Intake Reduction with Umami Substance’s Incorporation Into Japanese Foods: A Cross-Sectional Study

Tanaka

Yoneoka

Ishizuka

et al. 2021

Preprint

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BackgroundEvidence has demonstrated that excess salt intake is associated with the development of several non-communicable diseases. Therefore, reformulating the sodium content of foods is an important global public health effort to achieve salt reduction and improve health. This study aimed to model sodium replacement with 'umami' substances and estimate the possible reduction effects of the umami substances on the daily salt intake among Japanese adults. The umami substances considered in this study include glutamate or monosodium glutamates (MSG), calcium diglutamate (CDG), inosinate, and guanilate.MethodsA sample of 21,805 participants aged 57.8 years on average from the National Health and Nutrition Survey (NHNS) were used in the analysis. First, we employed a multivariable linear regression approach, with overall salt intake (g/day) as a dependent variable, adjusting for intake (g/day) from food items and other covariates, to estimate the contributions of each food item to daily salt intake. We then considered three hypothetical scenarios with varying market share percentages of umami substitute foods (30%, 60%, and 100%). We estimated the population-level salt reduction for each scenario, by age and gender, based on the contribution of each food to salt intake estimated by the regression model and the estimated salt reduction rates by food item based on an extensive literature review. Under the 100% scenario, the achievement rates for national and global dietary goals of salt intake in the Japanese population were also calculated.ResultsWithout compromising the taste, the universal incorporation of umami substances can reduce the salt intake of adult Japanese persons by 12.0-21.1% in the population level, which is equivalent to 1.27-2.22g of salt reduction. A mean daily salt intake before and after scenario in universal umami substance’s incorporation changes from 9.95g to 7.73g for the total population, from 10.83g to 8.40g for men and from 9.21g to 7.17g for women, respectively. Approximately 60% of Japanese adults could achieve the national dietary goal of 8g/day, while only 7.6% could meet the global target of 5.0g/day. ConclusionsOur study provides essential information on the potential salt reduction from sodium replacement with alternatives. The universal incorporation of umami substances into some foods could achieve the national dietary goals for the Japanese. However, the reduced salt intake level still falls short of the global dietary recommendation of 5g of salt daily.

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Investigation of Monosodium Glutamate Alternatives for Content of Umami Substances and Their Enhancement Effects in Chicken Soup Compared to Monosodium Glutamate

Cited by 28 publications

References 21 publications

Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa

Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Modelling Salt Intake Reduction with Umami Substance’s Incorporation Into Japanese Foods: A Cross-Sectional Study

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