Omega-3 Rich Oils Attenuate ADHD-Like Behaviour Induced by Dietary Monosodium Glutamate in Rats.

<b>Background and Objective:</b> Attention Deficit Hyperactivity Disorder (ADHD) is a neurodevelopmental disorder characterized by inattention, hyperactivity and cognitive dysfunction. The present study was designed to examine the possible modulatory effect of Fish, Walnuts or Fenugreek Oils against Attention Deficit Hyperactivity Disorder (ADHD)-like Behavior induced by Monosodium Glutamate (MSG) in Rats. <b>Materials and Methods:</b> Fifty weaning rats were divided into five groups, (each group contain 10 rats) as follows: Group 1: Normal control rats were fed on a balanced diet. Groups from 2-5 rats were fed on a balanced diet+MSG (0.4 g kg¹ diet), Group 2 served as a positive control group whereas group 3, 4 and 5 treated with Fish, Walnuts and Fenugreek oil, respectively, (200 mg kg¹ b.wt.) by intra-gastric tube. Biochemical and behavioural parameters were tested as well as microscopic examination of brain tissue was done. <b>Results:</b> MSG ingestion caused marked disruption in locomotors activity, memory function and brain tissue structure along with significant abnormalities in some bio-markers and reduction in the gene expression level of Bcl-2 in brain tissue. However, treatment with the tested oils showed remarkable effect by reversing the condition. <b>Conclusion:</b> Dietary supplementation with walnut; fenugreek or fish oils at the tested dose could modulate the condition of ADHD in rats.

Green synthesis of gold nanoparticles reduced and stabilized by sodium glutamate and sodium dodecyl sulfate.

The Turkevich method has been used for many years in the synthesis of gold nanoparticles. Lately, the use of plant extracts and amino acids has been reported, which is valuable in the field of biotechnology and biomedicine. The AuNPs was synthesized from the reduction of HAuCl4 3H2O by sodium glutamate and stabilized with sodium dodecyl sulfate. The optimum concentrations for sodium glutamate and sodium dodecyl sulfate in the synthesis process were determined. The characteristics of the synthesized AuNPs was analysed through UV-Vis Spectroscopy and SEM. The AuNPs have spherical shape with a mean diameter of approximately 21.62 ± 4.39 nm and is well dispersed. FTIR analysis of the AuNPs reflected that the sulfate head group of sodium dodecyl sulfate is adsorbed at the surface of the AuNPs. Thus, we report herein the synthesis of AuNPs using sodium glutamate and sodium dodecyl sulfate.

A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases.

Brown rice, which is a less allergenic food grain and contains essential amino acids, was hydrolysed by bromelain and PROTEASE FP51® to improve its functionalities and taste for food applications. The hydrolysate prepared by bromelain (eb-RPH) had high protein solubility, surface hydrophobicity, low molecular weight peptides, hydrophobic amino acids (leucine, valine and glycine) and flavor amino acids (glutamic acid and aspartic acid). The eb-RPH exhibited higher 1,1-diphenyl-2-picrylhydrazyl (DPPH˙) and 2,2'-azino-bis 3-ethylbenzthiazoline-6-sulfonic (ABTS˙(+)) radical-scavenging activities of 76.62% and 52.96%, respectively, and possessed a better foaming capacity (221.76%) and emulsifying capacity (32.34%) than the hydrolysate prepared by PROTEASE FP51® (ep-RPH) did. The eb-RPH gave the desired taste, which is attributed to volatile flavor compounds (benzaldehyde, benzeneacetaldehyde and 2-acetyl-1-pyrroline) and non-volatile flavor compounds, such as monosodium glutamate, 5'-guanosine monophosphate and 5'-inosine monophosphate (0.07, 0.03 and 0.05 mg mL(-1), respectively). Brown rice peptides generated by bromelain were novel bioactive peptides with multifunctional properties.

Optimization of Low Sodium Salts Mix for Shoestring Potatoes.

Several studies have shown the close relationship between the sodium consumption and health problems such as hypertension and cardiovascular disease. Thus, the demand for products with reduced sodium content, but with sensory quality, is increasing every day. In this context, this study aimed to optimize a low sodium salts mix using sodium chloride, potassium chloride, and monosodium glutamate to the development of shoestring potatoes with low sodium content and high sensory quality, through mixture design and response surface methodology. The salts mix that promotes the same salting power and similar sensory acceptability that the shoestring potatoes with 1.6% sodium chloride (ideal concentration) and at the same time promotes the greatest possible reduction of sodium, about 65%, should provide the composition as follows: 0.48% of sodium chloride, 0.92% of potassium chloride, and 0.43% of monosodium glutamate.

Application of acidic wastewater from monosodium glutamate process in pretreatment and cellulase production for bioconversion of corn stover - feasibility evaluation.

Reducing process cost of the bioconversion of lignocellulosic is a challenge. In China, abundant acidic wastewater from monosodium glutamate production is difficult to treat, leading to serious water pollution. In this study, acidic liquid (ALC) and solid residue components (SC) obtained from the wastewater were used in pretreatment and cellulase production, respectively, to evaluate their potential in bioconversion of corn stover. Optimum pretreatment conditions (170 degrees C, 60min, 0.75% ALC) were identified by a central composite design method. There were little difference in the chemical components and digestibility (above 84%) of between ALC and H(2)SO(4)-treated corn stover, and amounts of HMF and furfural in liquor after pretreatment with ALC and H(2)SO(4) under optimum conditions. SC can be substituted for (NH(4))(2)SO(4) in liquor fermentation to produce cellulase with comparable filter paper (about 10.7U/ml) and beta-glucosidase (about 2.7U/ml) activities.

Sample preparation for routine high-performance liquid chromatographic determination of retinol palmitate in emulsified nutritional supplements by solid-phase extraction using monosodium L-glutamate as dissolving agent.

Retinol palmitate (vitamin A, 73.3 microg/g) in an emulsified nutritional supplement was determined by solid-phase extraction (SPE) and high-performance liquid chromatography (HPLC) with fluorescence detection (excitation 350 nm, emission 480 nm) using monosodium L-glutamate as a dissolving agent to obtain higher recovery of vitamin A from the emulsified sample solution. A Bond Elut C2 cartridge (500 mg) was chosen for SPE after comparison with 16 other types. A sample solution was applied to a conditioned Bond Elut C2 cartridge and then vitamin A was eluted with ethanol followed by HPLC. The proposed method was simple, rapid (sample preparation time by SPE: ca. 8 min, retention time: ca. 8 min), sensitive [detection limit: ca. 0.1 pg/injection (100 microl) at a signal-to-noise ratio of 3:1], highly selective and reproducible (relative standard deviation (RSD): ca. 2.9% (n = 5), between-day RSD ca. 3.7 (5 days). The recovery of vitamin A was over 90% by the standard addition method.

Volatile compounds produced from monosodium glutamate in common food cooking.

A mixture of soybean oil and/or water, sugar and/or monosodium glutamate (MSG) was water-boiled or oil-heated at 100, 120, 140, 160, or 170 degrees C, respectively, and volatile compounds produced were isolated by solid-phase microextraction and then identified by GC and GC/MS. Oxidative thermal degradation products of fatty acids (OTDPFA) were the major volatile compounds detected for all water-boiled samples. When MSG and sugar were heated together, 2, 5-dimethyl pyrazine and methyl pyrazine were also detected at or after 160 min heating. Water added in soybean oil increased OTDPFA production. In oil-heated samples of soybean oil alone, soybean oil with MSG, and soybean oil with sugar, OTDPFA were also the major compounds found. The samples containing MSG also produced 2-pyrrolidone, and the samples containing sugar also produced furfural and 5-hydroxy methyl furfural. The samples containing soybean oil, sugar, and MSG produced 23 pyrazines, OTDPFA, and gamma-butyrolactone as the major volatile compounds. The contents of OTDPFA were lower in MSG plus sugar and MSG-added samples, and it is postulated that antioxidant activities were produced in cooking.