QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Stegink, L. D. Articles by Baker, G. L. Search for Related Content PubMed PubMed Citation Articles by Stegink, L. D. Articles by Baker, G. L.

Plasma and Erythrocyte Amino Acid Levels in Normal Adult Subjects Fed a High Protein Meal with and without Added Monosodium Glutamate^1,2,

Department of Pediatrics and Biochemistry, The University of Iowa College of Medicine, Iowa City, IA 52242

It has been suggested that the addition of free glutamate to meals already containing large amounts of protein-bound glutamate would produce an early rapid rise in plasma glutamate and/or aspartate concentrations, increasing the potential for glutamate-induced adverse effects. Normal adult subjects were fed a hamburger and milk shake meal providing protein at 1 g/kg body weight with and without added monosodium L-glutamate (34 mg/kg body weight). The addition of glutamate to the meal at this level had no significant effect on either plasma or erythrocyte concentrations of glutamate or aspartate beyond those arising from the meal itself. Free glutamate added to a hamburger and milk shake meal at this level is rapidly metabolized and does not elevate plasma concentrations of these dicarboxylic amino acids.

KEY WORDS: • glutamate • aspartate • plasma levels • MSG

¹ Supported in part by a grant-in-aid from the International Glutamate Technical Committee.

² These data were presented in preliminary form at the American Institute of Nutrition meeting, April, 1977, Chicago, IL. Fed. Proc. 36, 1495.

Manuscript received 5 February 1982.