The Indian Journal of Nutrition and Dietetics
ISSN: 0022-3174; eISSN: 2348-621X
DOI:10.21048/ijnd.2020.57.1.23998
[Link]
Monosodium Glutamate (MSG) - A Food Additive
Naveen Kumar, R1., Uday kumar, P1. and Hemalatha, R2.
(Pathology and Microbiology Division, National Institute of Nutrition,
Indian Council of Medical Research, Hyderabad - 500 007, India)
e-mail: [Link]@[Link]
(Received 29th July, 2019)
Abstract
Monosodium glutamate (MSG) also known as glutamic acid is a non essential amino
acid used as a flavor enhancer worldwide. MSG is naturally found in tomatoes, grapes,
cheese, mushrooms and other foods. It is one of the most widely used food additive in
commercial foods. Monosodium glutamate is believed to be associated with different health
problems viz., obesity, asthma, metabolic disorders, chinese restaurant syndrome,
neurotoxic effects and detrimental effects on the reproductive organs. Literature showed
MSG was associated with adverse side-effects particularly in animals including induction of
obesity, diabetes, hepatotoxic, neurotoxic and genotoxic effects. However the used dose
and method of administration were not comparable with human MSG intake. Literature also
showed that increased consumption of monosodium glutamate may be associated with
harmful health effects. Further Intensive research is required to explore monosodium
glutamate related molecular and metabolic mechanisms.
Keywords: Monosodium glutamate, flavour enhancer, food additive, chinese restaurant
syndrome
Introduction limit 2 . The Joint FAO/WHO Expert
Foods have two main functions, i.e. Committee on Food Additives (JECFA) is
they provide nutrition and an occasion for the international body responsible for
pleasurable social events. Both functions evaluating the safety of food additives.
are fulfilled only if a food is actually Monosodium glutamate (MSG)
1
consumed . Food additives are substances (E-621), which is sodium salt of glutamic
added to food to maintain or improve its acid and known as ajinomoto, is one of the
safety, freshness, taste, texture, or most widely used food additives in
appearance. Their use has reached commercial foods. In Asian countries, MSG
alarming proportions and humans are daily demand was increased because of
exposed to these chemical substances in changed dietary patterns, increased
their foods without defining the exact safe urbanization, improved living standards and
98 The Indian Journal of Nutrition and Dietetics, Vol.57 (1), January - March 2020
Monosodium Glutamate (MSG) - A Food Additive
continuous development in food processing MSG and glutamate are the
industry. Its application has increased over monosodium salts of the glutamic acid.
time and it is found in many different However, the totally dissociated form of
ingredients and processed foods available L (+)-glutamic acid merely exhibits umami
in every market or grocery store. MSG gives effect6.
a special aroma to processed foods which is Glutamic acid is produced outside the
known as umami in Japanese language. body (for use in food, drug, dietary
This taste sensation is also called “Savoury” 3. supplements, cosmetics, fertilizers,
In fact, it is found naturally in many protein personal care products, etc.). It can cause
containing foods including Parmesan brain leisons, neuroendocrine disorders,
cheese, milk, meat, fish and in a number of learning disabilities, neurodegenerative
different vegetables (tomatoes, potatoes, diseases and many adverse reactions in
mushrooms, etc.) and fruits. humans and animals. MSG consumed in
large quantities may have effects on cell
MSG belongs to the larger group of
growth and then chromosomes may lead to
chemicals that are labelled “glutamate”.
cancer.
Glutamate is one of the non-essential
amino-acids. Glutamate itself is regarded as Chemical properties of MSG
one of the most important components in The compound of MSG is available as
proteins. Glutamate is a key component in white, crystalline monohydrate powder. It
enhancing the flavor of foods, when it is in its dissociates into glutamate and sodium ions
free form not when it is bound with other in solution. The MSG compound contains
amino acids in proteins4. The flavor separate sodium cations Na+ and glutamate
enhancing properties of MSG were first anions in zwitter ionic form, −OOC-CH
discovered in 1908 by Professor Kikunae (NH+3)-(CH2)2-COO−7. MSG is insoluble in
Ikeda, a Japanese Chemist at Tokyo common organic solvent like ether and it is
Imperial University who had been working to soluble in water. It is highly stable at food
isolate the ingredient that gave a particular processing conditions8.
taste in Kombu Laminaria japonica History of MSG
(a Japanese seaweed)5.
MSG was first isolated from seaweed
in Japan during 1908. Japanese chemist,
Ikeda Kikunae, was the first to isolate this
L-glutamic acid monosodium ingredient in sea kelp that had a distinctive,
almost meat-like taste. It was said to
contribute an 'umami' flavour tasty. By the
mid-20th century, MSG was an inevitable
Figure 1
Ionic forms of glutamic acid food additive. In 1909 MSG entered the
The Indian Journal of Nutrition and Dietetics, Vol.57 (1), January - March 2020 99
Naveen Kumar, R. et al.
market place as Aji-no-moto. Robert Ho Raw materials
Man Kwok coined the term 'Chinese
restaurant syndrome'. It refers to a group of Fermentation
symptoms some people experience after
eating food from a Chinese restaurant. Glutamic acid extraction
Kwok didn't identify any particular
component of his meal as causing this Glutamic acid separation
effect, but, despite the scarcity of evidence,
MSG was quickly fingered as the culprit. Crystallization
Production and manufacturing process of MSG
Filtration
MSG and glutamic acid were
produced by extraction which was a slow Drying
and costly method. It was first introduced in
the United States in the late 1940s. Later on Sieving
in 1956, large scale production of MSG and
glutamic acid was successfully achieved. Storage
Since 1957, in the United States, MSG was Figure 2
produced by bacterial fermentation Processing of MSG production
involving genetically modified bacteria
which secrete glutamic acid through their Toxic effects of monosodium glutamate
cell walls. In 1960s, MSG had become a
Many studies have shown the toxic
household word9.
effect of monosodium glutamate, however
MSG is made from corn starch, the doses were not similar to human MSG
sugarcane, sugar beets and molasses intake. High dose of MSG affects central
through fermentation process. The bacteria nervous system, liver, adipose tissue and
Corynebacterium glutamicum, previously reproductive organs.
known as Micrococcus glutamicum is
Glutamate acts as excitatory
mainly used for fermentation process. The
neurotransmitter which excites the nerve
fermentation process is similar to beer, wine
cells in order to relay its signal. MSG leads
and vinegar production. Once the glutamate
to excessive glutamate in the brain and
is produced after fermentation process,
enhances the stimulation of nerve cells. The
the temperature is set to 33 degrees.
excessive stimulation of neurotransmitters
Throughout the process the temperature is
causes excitotoxicity, a pathological
raised and lowered until Monosodium
process by which nerve cells get damaged
Glutamate crystals is created. It is dried and
or killed10.
used for the further process.
100 The Indian Journal of Nutrition and Dietetics, Vol.57 (1), January - March 2020
Monosodium Glutamate (MSG) - A Food Additive
Animal studies have shown that Case study 2 : Association of Monosodium
neonatal administration of MSG provides a Glutamate Intake With Overweight in
model of obesity with impaired glucose Chinese Adults: The INTERMAP Study16
tolerance led to concerns of obesity in MSG intake may be associated with
humans using MSG in food. The major link increased risk of overweight
between MSG and obesity is the effect of
Case study 3: The Safety Evaluation of
MSG on energy balance by increasing
Monosodium Glutamate17
palatability of food and by disrupting the
hypothalamic signalling cascade of leptin Central nervous system lesions
produced in several species after parenteral
action11,12.
administration of MSG. Comparative
The potential link of liver alterations
studies indicated that the neonatal mouse
with adipose tissue metabolism in non-
was most sensitive to neuronal injury; older
alcoholic steatohepatitis after dietary MSG
animals and other species were less so.
have been also shown at 32 weeks of age
Case study 4: Obesity Induced by Neonatal
C57BL/6J mice which mothers were fed by
Monosodium Glutamate Treatment in
low-dose dietary monosodium glutamate
Spontaneously Hypertensive Rats: An
(0.64 g/l; 97 mg/kg) throughout gestation
Animal Model of Multiple Risk Factors1
and were weaned onto the same diet13. The
studies on MSG and its link with The induction of hypothalamic obesity
reproductive organs were limited to animal through neonatal MSG treatment leads to
studies. The administration of MSG (2mg/g) metabolic syndrome X
in Swiss Albino Mice during the perinatal Case study 5: The Monosodium Glutamate
period lead to increase in the number of Symptom Complex: Assessment in a
pachytene stage of primary spermatocyte Double-Blind, Placebo-Controlled,
compared to controls14. At the same time the Randomized Study19
higher dose (4mg/g) of MSG in newborn rats Headache, muscle tightness,
resulted in decreased weight of pituitary numbness/tingling, general weakness, and
glands and testes and lowered testosterone flushing occurred more frequently after
level in 4 month old male rats. MSG than placebo ingestion.
Case studies Case study 6: Monosodium Glutamate-
Case study 1: Monosodium glutamate: Induced Asthma: Study of the Potential
Review on clinical reports 15 Risk of 30 Asthmatics and Review of the
The research on 25 years data literature20
revealed that MSG was associated with High dose of >2.5g of MSG caused
increased hunger, food intake and obesity intrinsic asthma.
The Indian Journal of Nutrition and Dietetics, Vol.57 (1), January - March 2020 101
Naveen Kumar, R. et al.
Safety of MSG with recent evidence of science
There are many studies conducted on
effect of MSG with reference to human
health like overweight, hypertension,
asthma, serum estrogen and progesterone
levels, dylipidemia etc. Based on the review
of literature and evidence based scientific on “Macaroni, Spaghetti, Vermicelli and Egg
Noodles” during July 1993 with IS
databases high quality MSG is safe for all
1485/1993 which was reaffirmed during
life cycle stage. The researchers who are
2005 as second revision.
working on MSG are advised to use
appropriate scientific methodology and Essential ingredients are maida or
advised to consider glutamate metabolism suji, egg and water. Optional ingredients are
because food glutamate is completely milk powder (whole and skimmed), edible
metabolized by gut cells as energy source casein, edible tapioca floor, edible oilseeds
and serve as a substrate for other floor, spices, gluten, soya floor, disodium
metabolites in the liver21. Majority of the phosphate, vegetable or vegetable
dietary glutamate is metabolized by the products and fruits or fruit products
(preserved, dehydrated or pulp).
gastrointestinal tract22. A recent study
conducted by Kasozi et al 23 indicated that Egg noodles
concentration below 5% MSG is safe in food The materials should be in the form of
supplements. Similar kind of study on MSG ribbons, and shall have not less than 5.5%
showed that MSG in the diet does not by mass of egg solids or egg yolk solids.
lead to an increase in brain glutamate Noodles should be of good
concentrations, and thus does not produce characteristic color, flavour and odour and
functional disruptions in brain24. Another shall be free from rancidity, mustiness,
study on review of extrapolation to the bitterness or any other any undesirable
alleged health effects of MSG summarized taste or odour. It shall also be free from
that in most of the studies, several impurities, any foreign matter, cracks, flaws,
methodological flaws and limited relevance mould, insect infestation or other spoilage.
for dietary intake of MSG risk exposure, The material shall retain its shape and show
excessive dosing that does not meet with no signs of disintegration and shall swell
levels normally consumed in food products appreciably when plunged into vigorously
was observed25. boiling water and boiled for 10 min.
Indian standards from fssai Pasta Products Regulation
Bureau of Indian Standards New Means the product obtained from one
Delhi, India has developed food standards or a combination of ingredients including
102 The Indian Journal of Nutrition and Dietetics, Vol.57 (1), January - March 2020
Monosodium Glutamate (MSG) - A Food Additive
suji, maida, rice flour, groundnut flour, Use of Monosodium Glutamate
tapioca flour, edible soy flour or flour of any Monosodium Glutamate may be
other cereal referred to in sub-regulation 2.4 added to foods as per the provisions
by kneading the dough and extending it or
obtained in Appendix C, subject to Good
by any other process.
Manufacturing Practices (GMP) level and
It may contain one or more of the under proper label declaration as provided
following ingredients either singly or in in Regulation 4.1.14 (21) of these
combination: Milk powder, fruit and Regulations. It shall not be added to any
vegetables and products thereof or their food for use by infant below twelve months
extracts; edible common salt, nutritive and in the following foods:-
sweeteners, meat and products thereof; fish
(List of foods where Monosodium
and products thereof; eggs and products
Glutamate is not allowed)
thereof; spices, condiments and herbs
(I) Milk and milk products including
including their extracts; vitamins and
buttermilk
minerals; edible fats and oils; yeast extract,
(ii) Fermented and renneted milk
yeast and product thereof; hydrolysed plant
products (plain) excluding dairy
protein and soy sauce powder. based drink
It may contain food additives specified (iii) Pasteurized cream
in Appendix A of FSSAI appended to these
(iv) Sterilised, UHT, whipping or whipped
regulations. It shall be free from dirt, insect's and reduced fat creams
larvae and impurities or any other
(v) Fats and oils, food grains, pulses, oil
extraneous matter. Monosodium glutamate seeds and grounded / powdered food
(E-621) is a flavour enhancer. Every grains
advertisement for and/or a package of food
(vi) Butter and concentrated butter
containing added Monosodium Glutamate
(vii) Fresh fruit
shall carry the following declaration,
namely:- (viii) Surface treated fruit
(ix) Peeled or cut fruit
“THIS PACKAGE OF (Name of the food contains
added)............ (x) Fresh vegetables
MONOSODIUM GLUTAMATE (xi) Frozen vegetables
NOT RECOMMENDED FOR INFANTS (xii) Whole, broken or flaked grains,
including rice
BELOW - 12 MONTHS”
(xiii) Flours of cereals, pulses and
Regulation 4.2.2: Flavouring Agents and Related starches
Substances (xiv) Pastas and noodles (only dried
products)
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Naveen Kumar, R. et al.
(xv) Fresh meat, poultry and game, (xxviii) Canned or bottled (pasteurized)
whole pieces or cuts or comminuted fruit nectar
(xvi) Fresh fish and fish products, (xxix) Coffee and coffee substitutes, tea,
including mollusks, crustaceans herbal infusions, and other cereal
and echinoderms beverages excluding cocoa
(xvii) Processed fish and fish products, (xxx) Wines
including mollusks, crustaceans (xxxi) Margarine
and echinoderms
(xxxii) Fat spread
(xviii) Fresh eggs, liquid egg products,
frozen egg products (xxxiii) Fruits and vegetables products
except those where monosodium
(xix) White and semi-white sugar
glutamate is permitted under these
(sucrose and sacharose, fructose,
regulations
glucose (dextrose), xylose, sugar
solutions and syrups, also (partially) (xxxiv) Carbonated water baking powder
inverted sugars, including molasses, (xxxv) Baking powder
treacle and sugar toppings (xxxvi) Arrowroot
(xx) Other sugars and syrups (e.g. brown
(xXxxvii) Sago
sugar and maple syrup)
(xxxviii) Plantation sugar, jaggery and bura
(xxi) Honey
(xxxix) Ice-Candies
(xxii) Salt
(xxiii) Herbs, spices and condiments, (xl) Ice cream and frozen desserts
seasoning (including salt substitutes) (xli) Cocoa butter
except seasoning for noodles and (xlii) Saccharine
pastas, meat tenderizers, onion salt,
(xliii) Malted milk food and milk based
garlic salt, oriental seasoning mix,
foods
topping to sprinkle on rice,
fermented soyabean paste, yeast (xliv) Bread
(xxiv) Infant food and infant milk substitute (xlv) Vinegar
including infant formulae and follow- (xlvi) Sugar confectionery, toffee,
on formulate lozenges
(xxv) Foods for young children (weaning (xlvii) Chocolate
foods)
(xlviii) Pan masala
(xxvi) Natural minerals water and
(Xlix) Alcoholic beverages
packaged drinking water
Permissible maximum level in fish
(xxvii) Concentrates (liquid and solid) for
products: 500 mg/kg
fruit juices
104 The Indian Journal of Nutrition and Dietetics, Vol.57 (1), January - March 2020
Monosodium Glutamate (MSG) - A Food Additive
Requirements for Macaroni, Spaghetti, Vermicelli and Egg Noodles as per FSSAI
1. Moisture, per cent by mass Max. 11
2. Total ash (on dry basis), per cent by mass Max. 0.7
3. Acid insoluble ash (on dry basis), per cent by mass Max. 0.05
4. Total protein (Nx5.7) (on dry basis), per cent by mass Min. 10
5. Cooking test: Total solids in gruel, (on dry basis), per cent by mass Max. 8
6. Free acidity (mL of 1 N NaOH solution per 100 g of product) Max. 4
Based on FSSAI decision, MSG may be added as per the provisions subjected to GMP.
Food standards in Australia and Newzealand on still maintained its general recommendation
MSG (Fsanz) regarding the use of food additives in foods
for infants. JECFA report will state that it
The technical report of FSANZ
believes that the use of these substances
concludes that there is no evidence that
should be used in infant foods with caution.
MSG is a significant factor in causing
systemic reactions resulting in illness and Conclusion
mortality. However the standards of In India the use of MSG is not
Australia and Newzealand specify that Food recommended and cannot be added to
Standards Code requires MSG to be foods meant for infants below 12 months, it
labelled in packaged foods. The label must can be added as flavour enhancer in other
have the food-additive class name (e.g. foods, but label should have advisory
"flavour enhancer"), followed by the name of indicating that is not recommended for
the additive ("MSG") or its International infants. There are no limits prescribed for its
Numbering System (INS) number, 621 use, as it is self limiting and used as per
(FSAN). GMP. The toxic effects of MSG on central
nervous system, liver, adipose tissue,
CODEX (CCFAC)/JECFA standards on MSG
reproductive organs were shown in many
JECFA had set an ADI "not specified" studies; however the used dose and method
for MSG and had considered the question of of administration were not comparable with
single high intakes in relation to intolerance human MSG intake. The conclusion is
reactions. In addition JECFA no longer intense research is required to explore
made reference to the ADI not applying to monosodium glutamate related molecular
infants under 12 weeks of age. However, it and metabolic mechanisms.
The Indian Journal of Nutrition and Dietetics, Vol.57 (1), January - March 2020 105
Naveen Kumar, R. et al.
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