Lb034 Dietary Glutamic Acid Increased Postprandial Availability of Alanine and Branched Chain Amino Acids in Rats

Kinoshita, Yasuko; Kuwahara, Tomomi; Kodama, Riho; Yoneda, Junya; Torii, Kunio; Sakai, Ryosei

doi:10.1016/s1744-1161(08)70514-3

Cited by 1 publication

(2 citation statements)

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“…We also found an increase in other amino acids that are derived from glutamate, including ornithine, citrulline, and alanine, in accord with other studies (24,26,30,53) and with the known capacity of isolated enterocytes to convert glutamate into ornithine and citrulline and to allow pyruvate transamination into alanine (3). In contrast, this study did not demonstrate a significant increase in glutamine, aspartate, proline, or arginine as previously reported (24,51).…”

Section: Discussionsupporting

confidence: 92%

“…This effect concerned in particular branched-chain amino acids, with significant 20 -25% increases of circulating concentrations of leucine and isoleucine at 1 and 2 h after the meal. Branched-chain amino acid systemic availability has consistently been found to be increased in animals supplemented with MSG (24,26,30). This effect suggests a sparing effect of MSG on branched-chain amino acid firstpass uptake, through the implication of glutamate in reducing branched-chain amino acid transamination.…”

Section: Discussionmentioning

confidence: 95%

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Monosodium glutamate raises antral distension and plasma amino acid after a standard meal in humans

Boutry

Matsui

Airinei

et al. 2011

American Journal of Physiology-Gastrointestinal and Liver Physi

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The consumption of monosodium glutamate (MSG) is advocated to elicit physiological and metabolic effects, yet these effects have been poorly investigated directly in humans and in particular in the postprandial phase. Thirteen healthy adults were supplemented for 6 days with a nutritional dose of MSG (2 g) or sodium chloride (NaCl) as control, following a crossover design. On the 7th day, they underwent a complete postprandial examination for the 6 h following the ingestion of the same liquid standard meal (700 kcal, 20% of energy as [(15)N]protein, 50% as carbohydrate, and 30% as fat) supplemented with MSG or NaCl. Real-ultrasound measures of antral area indicated a significant increased distension for the 2 h following the meal supplemented with MSG vs. NaCl. This early postprandial phase was also associated with significantly increased levels of circulating leucine, isoleucine, valine, lysine, cysteine, alanine, tyrosine, and tryptophan after MSG compared with NaCl. No changes to the postprandial glucose, insulin, glucagon-like peptide (GLP)-1, and ghrelin were noted between MSG- and NaCl-supplemented meals. Subjective assessments of hunger and fullness were neither affected by MSG supplementation. Finally, the postprandial fate of dietary N was identical between dietary conditions. Our findings indicate that nutritional dose of MSG promoted greater postprandial elevations of several indispensable amino acids in plasma and induced gastric distension. Further work to elucidate the possible sparing effect of MSG on indispensable amino acid first-pass uptake in humans is warranted. This trial was registered at clinicaltrials.gov as NCT00862017.

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