Wyniki wyszukiwania - Biblioteka Nauki

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Multiprobiotic therapy from childhood prevents the development of nonalcoholic fatty liver disease in adult monosodium glutamate-induced obese rats

100%

Kondro M. , Kobyliak N. , Virchenko O. , Falalyeyeva T. , Beregova T. , Bodnar P.

Current Issues in Pharmacy and Medical Sciences

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2014

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tom 27

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nr 4

243-245

EN

Considering the association between microflora and obesity, and the significantly higher prevalence of non-alcoholic fatty liver disease (NAFLD) in obese people, the aim of our study was to investigate the preventive effect of multiprobiotics on the monosodium glutamate (MSG) induced NAFLD model, in rats. The work was carried out on 60 rats placed into three groups: the Control group, the MSG-group and the MSG-probiotic group. The MSG-group and the MSG-probiotic group were injected with 4 mg/g of MSG subcutaneously neonatally on the 2nd-10th days of life. The MSG-probiotic rats were also treated with 140 mg/kg of multiprobiotic “Symbiter” from the 4th week of life. In the 4-month-old rats, biochemical and morphological changes in liver were assessed, and steatosis was confirmed by the NAFLD activity score (NAS). Our results reveal that the multiprobiotic lowered total NAS, the degree of steatosis and the liver lobular inflammation caused by MSG. It also brought about decreased liver total lipids and triglycerids content, as well as decreased visceral adipose tissue mass. However, there was no difference in the liver serum biochemical indicators between all experimental groups. The obtained data does suggest the efficacy of probiotics in the prevention of NAFLD.

2

Reactivity of astrocytes in the periaqueductal gray matter of rats treated with monosodium glutamate

63%

Krawczyk A. , Jaworska-Adamu J.

Folia Histochemica et Cytobiologica

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2020

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tom 58

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nr 2

3

Effects of monosodium glutamate treatment on calretinin-immunoreactive neurons in hippocampus of postnatal rats

63%

Rycerz K. , Krawczyk A. , Jaworska-Adamu J. , Krawczyk-Marc I.

Folia Histochemica et Cytobiologica

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2014

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tom 52

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nr 4

4

The responsiveness of the rat intergeniculate leaflet neurons to glutamatergic agonists

63%

Blasiak A. , Pekala D. , Lewandowski M. H.

Journal of Physiology and Pharmacology

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2007

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tom 58

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nr 4

EN

The intergeniculate leaflet (IGL) has been shown to be a functional constituent of the circadian timing system. The IGL receives a monosynaptic input from the retina and is known to mediate some of the effects of light on the circadian clock. In the majority of retinal ganglion cells, glutamate functions as an excitatory neurotransmitter. The effect of monosodium glutamate and N-methyl-D-aspartate (NMDA), on the extracellularly recorded discharge activity of IGL neurons was studied in vitro. The application of monosodium glutamate induced either an excitatory, a biphasic or an inhibitory response. Application of NMDA induced an excitatory response in the majority of tested neurons. To determine the role of NMDA receptors in the response to glutamate application, the selective antagonist of NMDA receptors- AP-5, was applied to the incubation medium. The presence of AP-5 reduced the response of the IGL cells to focal application of glutamate and completely blocked their responsiveness to NMDA. To clarify whether GABAergic interneurons are involved in mediation of the inhibitory effects of glutamate, we repeated our experiments in the presence of bicuculline in the incubation medium. Since bicuculline did not influence the observed inhibitory effects, the involvement of GABAA receptors was excluded. The present study provides the first electrophysiological evidence that neurons in the rat IGL, respond to glutamate probably through NMDA receptors. However, our results also suggest that other types of glutamate receptors may play an additional role in mediating the action of this excitatory amino acid on the IGL neurons.

5

Umami – piąty smak. Dlaczego kwas glutaminowy wzmacnia i kształtuje smak?

51%

Marchand B.

Przemysł Spożywczy

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2014

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tom T. 68, nr 5

26--30

PL

Piąty smak – umami, choć wcześniej nienazwany, znany był od starożytności zarówno w kulturach wschodnich, jak i zachodnich. Receptory umami, znajdujące się na języku i w żołądku ludzkim, rozpoznają obecność białek w żywności. Wzmocnienie odczuwania smaku umami poprzez wprowadzenie kwasu glutaminowego i glutaminianu sodu do posiłków może np. wspomagać spożywanie potraw niskosodowych oraz poprawiać smak dań mniej atrakcyjnych smakowo, ale korzystniejszych pod względem zdrowotnym.

EN

The fifth taste – umami, although not previously named, has been known from ancient times, both in eastern and western cultures. Umami receptors, present on the human tongue and in the stomach, recognize the presence of protein in food. Adding glutamic acid and monosodium glutamate to our diet can help in consumption of low sodium meals and improve taste of less attractive, but healthier food ingredients.

6

Intensyfikatory smaku - charakterystyka, otrzymywanie i zastosowanie

51%

Komorowska A. , Sieliwanowicz B. , Stecka K.

Żywność Nauka Technologia Jakość

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2002

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tom 09

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nr 4

30-40

PL

Omówiono podstawowe zagadnienia związane z problematyką intensyfikowania smaku produktów spożywczych. Scharakteryzowano stosowane obecnie substancje wzmacniające smak, do których zalicza się kwas glutaminowy, guanylowy i inozynowy oraz ich pochodne. Przedstawiono ich właściwości, sposoby otrzymywania i zastosowania. Są to substancje, które charakteryzują się właściwościami wzmacniania i przedłużania czasu trwania wrażeń smakowych, modyfikowania, a nawet zmieniania na korzystniejsze. Często niwelują albo maskują smaki niepożądane. Nazywa się je intensyfikatorami, synergentami lub potencjatorami smaku (ang. flavour enhancer, niem. Geschmackverstarker). Przypisuje się im właściwości otwierania kubków smakowych zawierających receptory smakowe w jamie ustnej, przez co odczuwa się pełnię smaku spożywanego produktu spożywczego. Związki te dodane do potraw mięsnych, rybnych, warzywnych oraz zup, sosów czy produktów typu „snack" wzmacniają naturalną smakowitość potraw.

EN

The aim of the article was presentation of basic problems related to the taste enhancement, charac terize the taste enhancing substances used nowadays, present the means of their obtainment and their applicability in the food industry. Glutamic acid, guanic acid, inosinic acid and their derivatives constitute the group of substance characterized with enhancement of the taste and lengthening the period of the taste sensation. They агe called intensifiers, synergetic substances and flavour enhancers (german: Geschmackverstarker). They are characterized with the capacity of opening the taste buds, located in the mouth and containing taste receptors, which enable humans to sense the full flavour of consumed foods. Such substance: added to meat, fish or vegetable dishes, soups or snacks, intensify natural flavours of the meals.

7

Effects of L- and D-aminophosphono acids on feeding in neonate codling moth Cydia pomonella

51%

Pszczolkowski M. A. , Ramaswamy S. B. , Anelli C. , Brown J. J.

Pestycydy

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2005

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nr 4

43-48

8

Long-term effect of neonatal monosodium glutamate [MSG] treatment on reproductive system of the female rat

51%

Miskowiak B. , Kesa B. , Limanowski A. , Patryka M. , Filipiak B.

Folia Morphologica

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1999

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tom 58

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nr 2

EN

The study aimed at determining effects of monosodium glutamate (MSG), introduced in the perinatal period, on the reproductive system of .sexually mature female rats. ln days 2, 4, 6, 8, l0 the: newborns received s.c. injections of MSG (4 mg/g body weight) or2% NaCl solution. When the animals reached the age of 6, l2 or l8 months, their ovaries and uteri were isolated for histological and morphometric studies while in their sera estradiol level was estimated by the RIA technique. The perinatal injection of MSG was found to decrease relative weights of ovaries and uteri. In the ovaries increased numbers of primordial follicles and deceased numbers of graafian follicles were detected . Also the thickness of endometrium and of the epithelium, which lined the endometrium, were lowered in females, which received perinatal injections of MSG, as compared to the controls. Serum estradiol level in MSG injected females was lowered at the age of 12 and 18 month old females the alterations were accompanied by obesity and a decreased body length.

9

Wplyw glutaminianu sodu na wystepowanie zjawiska sytosci sensorycznie specyficznej u ludzi mlodych w zaleznosci od ich plci

44%

Galinski G. , Gawecki J. , Jezewska M.

Bromatologia i Chemia Toksykologiczna

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2004

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tom 37

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nr Supl.

139-144

PL

Badano wpływ mono glutaminianu sodu (MSG) na rozwój, intensywność i czas trwania zjawiska sytości sensorycznie specyficznej oraz pobranie energii u młodych osób obojga płci. Wykazano, że dodatek do makaronu z sosem 0,25% MSG nie miał istotnego wpływu na pobranie energii z tym posiłkiem, które było istotnie wyższe u mężczyzn niż u kobiet. Spożycie makaronu z sosem bolońskim bez lub z dodatkiem MSG wywołało zjawisko sytości sensorycznie specyficznej o podobnym natężeniu i czasie trwania u badanych osób niezależnie od płci.

EN

The aim of this study was to estimate of effect of monosodium glutamate (MSG) on sensory-specific satiety (SSS) in young adults. The research was carried out on 30 people (15 women and 15 men). Subjects were rating of palatability of instant products with different sensory properties (pasta with bolognaise sauce, lemon jelly and fruit grits). Study consists of two stages: in first stage pasta with sauce without MSG was consuming to satiety and in second stage pasta with 0,25% MSG. In men, 2 minutes after consumption significant (p <0,01) decrease of palatability of pasta without MSG (25,6%) and with MSG (36,9%) was stated. In women only intake of pasta with MSG causes significant (p < 0,01) decrease of rating of palatability (30,3%). It was confirmed that intake of both types of pasta with sauce causes comparative intensity and time course (above 90 minutes) of SSS. No significant sex differences were found. 0,25% addition of MSG to pasta with sauce do not have significant effect on energy intake, which was higher in men.