Uso de glutamato monossódico em alimentos: o bom, o mau e o lado controverso
Conteúdo do artigo principal
Resumo
Introdução: O glutamato monossódico (MSG), considerado o quinto gosto básico (umami), também é conhecido como um composto que melhora o sabor. No que diz respeito à segurança do uso do MSG como aditivo alimentar, alguns estudos mostram indicações de que não há ameaça e outros mostram o contrário. Não há consenso sobre as vantagens e desvantagens do uso de MSG. Objetivo: Revisar sistematicamente estudos na literatura internacional sobre o conhecimento dos prós e contras do uso de glutamato em alimentos. Métodos: Revisão sistemática de estudos publicados em periódicos indexados nas bases de dados ScienceDirect e PubMed. Artigos publicados até 2020 foram incluídos. Foram discutidos os aspectos que envolvem as vantagens e desvantagens, bem como os riscos à saúde relacionados à ingestão de MSG na dieta. Resultados: Os estudos revisados mostraram que o MSG pode reduzir a quantidade de sódio nos alimentos sem modificar o sabor. Embora as autoridades indiquem que o MSG é seguro para o consumo humano, alguns estudos destacam que o risco à saúde é real. O uso de MSG ainda é controverso porque existem diversas controvérsias nas quantidades aplicadas ou na absorção e metabolismo de MSG. Conclusão: O MSG é amplamente aplicado em alimentos industriais e caseiros. A necessidade de mais estudos é crucial, e aspectos como metabolismo e quantidades de MSG efetivamente consumidos devem ser melhor avaliados.
Downloads
Detalhes do artigo
Autores que publicam nesta revista concordam com os seguintes termos:
- Autores mantém os direitos autorais e concedem à revista o direito de primeira publicação, com o trabalho simultaneamente licenciado sob uma licença Creative Commons CC BY que permite o compartilhamento e adaptação do trabalho com reconhecimento da autoria e publicação inicial nesta revista.
- Autores têm autorização para assumir contratos adicionais separadamente, para distribuição não-exclusiva da versão do trabalho publicada nesta revista (ex.: publicar em repositório institucional ou como capítulo de livro), com reconhecimento de autoria e publicação inicial nesta revista.
Referências
Ninomiya K. Natural occurrence. Food Rev Int. 1998;14(2-3):177-211. https://doi.org/10.1080/87559129809541157
Yamaguchi S. Basic properties of umami and its effects on food flavor. Food Rev Int. 1998;14(2-3):139-76. https://doi.org/10.1080/87559129809541156
Dixit SG, Rani P, Anand A, Khatri K, Chauhan R, Bharihoke V. To study the effect of monosodium glutamate on histomorphometry of cortex of kidney in adult albino rats. Ren Fail. 2014;36(2):266-70. https://doi.org/10.3109/0886022X.2013.846865
Bellisle F. Glutamate and the umami taste: sensory, metabolic, nutritional, and behavioral considerations. A review of the literature published in the last 10 years. Neurosci Biobehav Rev 1999;23(3):423-38. https://doi.org/10.1016/S0149-7634(98)00043-8
Ikeda K. New seasonings. Chem Senses. 2002;27(9):847-9. https://doi.org/10.1093/chemse/27.9.847
Jinap S, Hajeb P. Glutamate. Its applications in food and contribution to health. Appetite. 2010;55(1):1-10. https://doi.org/10.1016/j.appet.2010.05.002
Ault A. The monosodium glutamate story: the commercial production of MSG and other amino acids. J Chem Educ. 2004;81(3):347-55. https://doi.org/10.1021/ed081p347
Sano C. History of glutamate production. Am J Clin Nutr. 2009;90(3):728-32. https://doi.org/10.3945/ajcn.2009.27462F
Food Drug Administration (FDA). Food and Drug Administration. Questions and answers on monosodium glutamate (MSG). Available from: https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg.
Kazmi Z, Fatima I, Perveen S, Malik SS. Monosodium glutamate: Review on clinical reports. Int J Food Propert. 2017;20(Supl 2):1807-15. https://doi.org/10.1080/10942912.2017.1295260
Kuroda M, Miyamura N. Mechanism of the perception of “kokumi” substances and the sensory characteristics of the “kokumi” peptide, γ-Glu-Val-Gly. Flavour. 2015;4:11. https://doi.org/10.1186/2044-7248-4-11
Manev H, Favaron M, Guidotti A, Costa E. Delayed increase of Ca2+ influx elicited by glutamate: role in neuronal death. Molec Pharmacol. 1989;36(1):106-12.
Mallick HN. Understanding safety of glutamate in food and brain. Indian J Physiol Pharmacol. 2007;51(6):216-34.
Mahieu S, Klug M, Millen N, Fabro A, Benmelej A, Contini MC. Monosodium glutamate intake affects the function of the kidney through NMDA receptors. Life Sci. 2016;149:114-9. https://doi.org/10.1016/j.lfs.2016.02.023
Abdel-Aziem SH, El-Kader HAMA, Ibrahim FM, Sharaf HA, El-Makawye AI. Evaluation of the alleviative role of Chlorella Vulgaris and Spirulina platensis extract against ovarian dysfunctions induced by monosodium glutamate in mice. J Genetic Engineering Biotechnol. 2018;16(2):653-60. https://doi.org/10.1016/j.jgeb.2018.05.001
Gagliardi RJ. Neuroprotection, excitotoxicity and NMDA antagonists. Arq Neuropsiquiatr. 2000:583-8. http://dx.doi.org/10.1590/S0004-282X2000000300030
Win DT. MSG - Flavor enhancer or deadly killer. AU J Technol. 2008;12(1):43-9.
Yamaguchi S, Ninomiya K. Umami and food palatability. J Nutr. 2000;130(Supl 4):921S-6. https://doi.org/10.1093/jn/130.4.921S
Ninomiya K. Science of umami taste: adaptation to gastronomic culture. Flavour. 2015;4(3):1-5. https://doi.org/10.1186/2044-7248-4-13
Santos BA, Campagnol PC, Morgano MA, Pollonio MA. Monosodium glutamate, disodium inosinate, disodium guanylate, lysine, and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl. Meat Sci. 2014;96(1):509-13. https://doi.org/10.1016/j.meatsci.2013.08.024
Altug T, Demirag K. Influence of monosodium glutamate on flavor acceptability and the reduction of sodium chloride in some ready-made soups. Chemie Mikrobiol Technol Lebensmittel. 1993;15(5-6):161-4.
Yamaguchi S, Takahashi C. Hedonic functions of monosodium glutamate and four basic taste substances used at various concentration levels in single and complex systems. Agric Biol Chern. 1984;48(4):1077-81. https://doi.org/10.1271/bbb1961.48.1077
Reyes FGR. Umami e Glutamato: Aspectos químicos, biológicos e tecnológicos. São Paulo: Pleiade, 2011; p. 622.
Sasano T, Satoh-Kuriwada S, Shoji N. The important role of umami taste in oral and overall health. Flavour. 2015;4(10). https://doi.org/10.1186/2044-7248-4-10
European Food Safety Authority (EFSA). EFSA reviews the safety of glutamate added to food. Available from: https://www.efsa.europa.eu/en/press/news/170712
Codex General Standard for Food Additives (GSFA). Food Additives Included in this Standard. Available from: http://www.fao.org/fao-who-codexalimentarius/codes-texts/list-standards/en/
Walker R, Lupien JR. The safety evaluation of monosodium glutamate. J Nutr. 2000;130(4S Supl):1049-52. https://doi.org/10.1093/jn/130.4.1049S
Beyreuther K, Biesalski HK, Fernstrom JD, Grimm P, Hammes WP, Heinemann U, et al. Consensus meeting: monosodium glutamate – an update. Eur J Clin Nutr. 2007;61(3):304-13. https://doi.org/10.1038/sj.ejcn.1602526
Fernstrom JD. Dietary amino acids and brain function. J Am Diet Assoc. 1994;94(1):71-7. https://doi.org/10.1016/0002-8223(94)92045-1
Maluly HDB, Arisseto-Bragotto AP, Reyes FGR. Monosodium glutamate as a tool to reduce sodium in foodstuffs: Technological and safety aspects. Food Sci Nutr. 2017;5:1039-48. https://doi.org/10.1002/fsn3.499
Zautcke JL, Schwartz JA, Mueller EJ. Chinese restaurant syndrome: A review. Ann Emerg Med. 1986;15(10):1210-3. https://doi.org/10.1016/S0196-0644(86)80869-1
Geha RS, Beiser A, Ren C, Patterson R, Greenberger PA, Grammer LC, et al. Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study. J Nutr. 2000;130(4S Supl):1058-62. https://doi.org/10.1093/jn/130.4.1058S
Danbolt NC. Glutamate uptake. Progr Neurobiol. 2001;65(1):1-105. https://doi.org/10.1016/S0301-0082(00)00067-8
Onyema OO, Farombi EO, Emerole GO, Ukoha AI, Onyeze GO. Effect of vitamin E on monosodium glutamate-induced hepatotoxicity and oxidative stress in rats. Indian J Biochem Biophys. 2006;43(1):20-4.
Kayode OT, Rotimi DE, Olaolu TD, Adeyemi OS. Ketogenic diet improves and restores redox status and biochemical índices in monosodium glutamate-induced rat testicular toxicity. Biomed Pharmacother. 2020;127:110227. https://doi.org/10.1016/j.biopha.2020.110227
Nguyen D, Alavi MV, Kim KY, Kang T, Scott RT, Noh YH, Lindsey JD, Wissinger B, Ellisman MH, Weinreb RN, Perkins GA, Ju WK. A new vicious cycle involving glutamate excitotoxicity, oxidative stress, and mitochondrial dynamics. Cell Death and Disease. 2011;2:e240. https://doi.org/10.1038/cddis.2011.117
Liou SH, Chen YH, Loh CH, Yang T, Wu TN, Chen CJ, et al. The association between frequencies of mitomycin C-induced sister chromatid exchange and cancer risk in arseniasis. Toxicol Lett. 2002;129(3):237-43. https://doi.org/10.1016/s0378-4274(02)00017-6
Ataseven N, Yüzbaşioğlu D, Keskin AÇ, Ünal F. Genotoxicity of monosodium glutamate. Food Chem Toxicol. 2016;91:8-18. https://doi.org/10.1016/j.fct.2016.02.021
Sasaki-Hamada S, Hojo Y, Koyama H, Otsuka H, Oka J. Changes in hippocampal synaptic functions and protein expression in monosodium glutamate-treated obese mice during development of glucose intolerance. Eur J Neurosci. 2015;41(11):1393-401. https://doi.org/10.1111/ejn.12891
Mondal M, Sarkar K, Nath PP, Paul G. Monosodium glutamate suppresses the female reproductive function by impairing the functions of ovary and uterus in the rat. Environ Toxicol. 2018;33(2):198-208. https://doi.org/10.1002/tox.22508
Afifi MM, Abbas AM. Monosodium glutamate versus diet-induced obesity in pregnant rats and their offspring. Acta Physiol Hung. 2011;98(2):177-88. https://doi.org/10.1556/APhysiol.98.2011.2.9
Dolnikoff M, Martín-Hidalgo A, Machado UF, Lima FB, Herrera E. Decreased lipolysis and enhanced glycerol and glucose utilization by adipose tissue before the development of obesity in monosodium glutamate (MSG) treated-rats. Int J Obes. 2001;25(3):426-33. https://doi.org/10.1038/sj.ijo.0801517
Collison KS, Maqbool ZM, Inglis AL, Makhoul NJ, Saleh SM, Bakheet RH, et al. Effect of dietary monosodium glutamate on HFCS-induced hepatic steatosis: expression profile in the liver and visceral fat. Obesity. 2010:18:1122-34. https://doi.org/10.1038/oby.2009.502
Majewski M, Jurgonski A, Fotschki B, Juśkiewicz J. The toxic effects of monosodium glutamate (MSG) - The involvement of nitric oxide, prostanoids and potassium channels in the reactivity of thoracic arteries in MSG-obese rats. Toxicol Appl Pharmacol. 2018;359:62-9. https://doi.org/10.1016/j.taap.2018.09.016
Diniz YS, Faine LA, Galhardi CM, Rodrigues HG, Ebaid GX, Burneiko RC, et al. Monosodium glutamate in standard and high-fiber diets: metabolic syndrome and oxidative stress in rats. Nutr. 2005;21(6):749-55. https://doi.org/10.1016/j.nut.2004.10.013
Anderson GH, Fabek H, Akilen R, Chatterjee D, Kubant R. Acute effects of monosodium glutamate addition to whey protein on appetite, food intake, blood glucose, insulin and gut hormones in healthy young men. Appetite. 2018;120:92-9. https://doi.org/10.1016/j.appet.2017.08.020
Asero R. Multiple intolerances to food additives. J Allergy Clin Immunol. 2002;11093:531-2. https://doi.org/10.1067/mai.2002.126463
Bautista RJH, Aguilar FJA, Villanueva MDCE, Pérez JCA, Aguilar HM, Fainstein MK, Diazguerrero NEL. Biochemical alterations during the obese-aging process in female and male monosodium glutamate (MSG)-treated mice. Int J Mol Sci. 2014;15(7):11473-94. https://doi.org/10.3390/ijms150711473
Collison KS, Makhoul NJ, Inglis A, Al-Johi M, Zaidi MZ, Maqbool Z, et al. Dietary trans-fat combined with monosodium glutamate induces dyslipidemia and impairs spatial memory. Physiol Behav. 2010;99(3):334-42. https://doi.org/10.1016/j.physbeh.2009.11.010
Onaolapo OJ, Onaolapo AY, Akanmu MA, Gbola O. Evidence of alterations in brain structure and antioxidant status following ‘low dose’ monosodium glutamate ingestion. Pathophysiology. 2016:23:147-56. https://doi.org/10.1016/j.pathophys.2016.05.001
Zanfirescu A, Ungurianu A, Tsatsakis AM, Nițulescu GM, Kouretas D, Veskoukis A, et al. A review of the alleged health hazards of monosodium glutamate. Comprehensive Rev Food Sci Food Safety. 2019;18(4):1111-34. https://doi.org/10.1111/1541-4337.12448
Husarova V, Ostatnikova D. Monosodium glutamate toxic effects and their implications for human intake: a review. JMED Res. 2013;1-12. https://doi.org/10.5171/2013.608765
Pavlovic V, Pavlovic D, Kocic G, Sokolovic D, Sarac M, Jovic Z. Ascorbic acid modulates monosodium glutamate induced cytotoxicity in rat thymus. Bratisl Lek Listy. 2009:110:205-9.
Swamy AH, Patel NL, Gadad PC, Koti BC, Patel UM, Thippeswamy AH, et al. Neuroprotective activity of Pongamia pinnata in monosodium glutamate-induced neurotoxicity in rats. Indian J Pharm Sci. 2013;75(6):657-63.
Appaiah KM. Monosodium glutamate in foods and its biological effects. Ensuring Global Food Safety. 2010;217-26. https://doi.org/10.1016/B978-0-12-374845-4.00013-8
Lee WJ, Hawkins RA, Viña JR, Peterson DR. Glutamine transport by the blood-brain barrier: a possible mechanism for nitrogen removal. Am J Physiol. 1998;274(4):1101-7. https://doi.org/10.1152/ajpcell.1998.274.4.C1101
Henry-Unaeze HN. Update on food safety of monosodium l-glutamate (MSG). Pathophysiol. 2017;24(4):243-9. https://doi.org/10.1016/j.pathophys.2017.08.001
Rogers MD. Monosodium glutamate is not likely to be genotoxic. Food Chem Toxicol. 2016;94:260-1. https://doi.org/10.1016/j.fct.2016.05.001
Reeds PJ, Burrin DG, Stoll B, Jahoor F. Intestinal glutamate metabolism. J Nutr. 2000;130(4S Supl):978S-82. https://doi.org/10.1093/jn/130.4.978S
Brosnan JT, Drewnowski A, Friedman MI. Is there a relationship between dietary MSG and obesity in animals or humans?. Amino Acids. 2014;46(9):2075-87. https://doi.org/10.1007/s00726-014-1771-6
Shi Z, Luscombe-Marsh ND, Wittert GA, Yuan B, Dai Y, Pan X, et al. Monosodium glutamate is not associated with obesity or a greater prevalence of weight gain over 5 years: Findings from the Jiangsu Nutrition Study of Chinese adults. Br J Nutr. 2010;104(3):457-63. https://doi.org/10.1017/S0007114510000760