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  1. Article ; Online: Comments on "Assessment of changes in the liver of pregnant female rats and their fetuses following monosodium glutamate administration" by Gad El-Hak et al., http://doi.org/10.1007/s11356-021-13,557-7.

    Yoshida, Shintaro / Kohmura, Masanori

    Environmental science and pollution research international

    2022  Volume 30, Issue 6, Page(s) 16775–16777

    MeSH term(s) Pregnancy ; Rats ; Animals ; Female ; Sodium Glutamate ; Liver ; Fetus
    Chemical Substances Sodium Glutamate (W81N5U6R6U)
    Language English
    Publishing date 2022-10-28
    Publishing country Germany
    Document type Letter ; Comment
    ZDB-ID 1178791-0
    ISSN 1614-7499 ; 0944-1344
    ISSN (online) 1614-7499
    ISSN 0944-1344
    DOI 10.1007/s11356-022-23858-0
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  2. Article ; Online: Comment on Nahok et al. Monosodium Glutamate Induces Changes in Hepatic and Renal Metabolic Profiles and Gut Microbiome of Wistar Rats.

    Chao, Huichia / Yoshida, Shintaro / Kohmura, Masanori

    Nutrients

    2022  Volume 14, Issue 20

    Abstract: This letter is to comment on the study of Nahok, K. et al. [ ... ]. ...

    Abstract This letter is to comment on the study of Nahok, K. et al. [...].
    MeSH term(s) Rats ; Animals ; Sodium Glutamate/pharmacology ; Rats, Wistar ; Gastrointestinal Microbiome ; Nutrients ; Metabolome
    Chemical Substances Sodium Glutamate (W81N5U6R6U)
    Language English
    Publishing date 2022-10-19
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2518386-2
    ISSN 2072-6643 ; 2072-6643
    ISSN (online) 2072-6643
    ISSN 2072-6643
    DOI 10.3390/nu14204386
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  3. Article ; Online: Glutamate-Sensing Genes Are Conserved among Populations Compared to Glutamate Metabolism Genes.

    Goto, Kosuke / Masuzawa, Yoko / Kohmura, Masanori / Takumi, Asuka / Takeyama, Haruko / Miyazaki, Satoru / Gojobori, Takashi / Mineta, Katsuhiko

    Annals of nutrition & metabolism

    2023  Volume 79, Issue 6, Page(s) 502–510

    Abstract: Introduction: Glutamate is a representative taste molecule with an umami flavor and is a major nutrient found abundantly in nature. Furthermore, it plays a significant role in the human body as a key metabolic intermediate and neurotransmitter. ... ...

    Abstract Introduction: Glutamate is a representative taste molecule with an umami flavor and is a major nutrient found abundantly in nature. Furthermore, it plays a significant role in the human body as a key metabolic intermediate and neurotransmitter. Therefore, the divergence of glutamate functions among populations during their evolution is of particular interest with a hypothesis that the genetic variation can lead to understanding divergence in taste perception. To elucidate variation in glutamate applications and to deepen our understanding of taste perception, we examined the nucleotide diversity of genes associated with glutamate sensing and metabolism among human populations.
    Methods: We first established 67 genes related to glutamate sensing and metabolism based on the database and literature survey. Then, for those genes, we used a population genomics approach based on ten populations over 76,156 human genomes in the gnomAD database.
    Results: Statistical tests of means and medians of the minor allele frequencies did not show any significant difference among populations. However, we observed substantial differences between two functional groups, glutamate sensing and glutamate metabolism, in populations of Latino/admixed American, Ashkenazi Jewish, and Others. Interestingly, we could find significant differences between the African population and the East Asian population at the single nucleotide polymorphism level of glutamate metabolism genes, but no clear differences were noted in glutamate-sensing genes. These suggest that glutamate-sensing genes are under the functional constraint compared to glutamate metabolism genes.
    Conclusion: Thus, glutamate-sensing genes and metabolism genes have a contrasting mode of the evolution, and glutamate-sensing genes are conservatively evolved, indicating its functional importance.
    MeSH term(s) Humans ; Glutamic Acid/genetics ; Genetic Variation ; Gene Frequency ; Taste Perception/genetics ; Alleles ; Polymorphism, Single Nucleotide ; Taste
    Chemical Substances Glutamic Acid (3KX376GY7L)
    Language English
    Publishing date 2023-11-11
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 392341-1
    ISSN 1421-9697 ; 0250-6807 ; 1018-9688
    ISSN (online) 1421-9697
    ISSN 0250-6807 ; 1018-9688
    DOI 10.1159/000535181
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  4. Article: A Rapid and Precise Method to Determine Cysteine Content in Food Materials using 4-(aminosulfonyl)-7-fluoro-2,1,3-benzoxadiazole

    Nishiuchi, Hiroaki / Kohmura, Masanori / Wakabayashi, Hidehiko

    Food science and technology research. 2011 July, v. 17, no. 4

    2011  

    Abstract: A method to determine cysteine content in food materials using 4-(aminosulfonyl)-7-fluoro-2,1,3-benzoxidiazole (ABD-F) was compared to a method using N-acridinyl maleimide (NAM). Cysteine in samples was derivatized with two fluorogenic reagents and ... ...

    Abstract A method to determine cysteine content in food materials using 4-(aminosulfonyl)-7-fluoro-2,1,3-benzoxidiazole (ABD-F) was compared to a method using N-acridinyl maleimide (NAM). Cysteine in samples was derivatized with two fluorogenic reagents and analyzed using HPLC. The cysteine derivative with ABD-F gave a single peak while the cysteine derivative with NAM produced three peaks in standard. The cysteine content in model samples determined with ABD-F was nearly identical to the content determined with NAM. However, when the cysteine content of six types of food materials was measured, four samples were identical in each method, but two samples produced different results because the separation of cysteine derivatives with NAM was influenced by other compounds in the food samples. Since the ABD-F method gave the better separation, it can be useful for the determination of cysteine content in food materials.
    Keywords cysteine ; food analysis ; foods ; high performance liquid chromatography ; rapid methods
    Language English
    Size p. 341-346.
    Publishing place Japanese Society for Food Science and Technology
    Document type Article
    ZDB-ID 1469766-x
    ISSN 1344-6606
    ISSN 1344-6606
    DOI 10.3136/fstr.17.341
    Database NAL-Catalogue (AGRICOLA)

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  5. Article: Characterization of a new Maillard type reaction product generated by heating 1-deoxymaltulosyl-glycine in the presence of cysteine.

    Ota, Masafumi / Kohmura, Masanori / Kawaguchi, Hirokazu

    Journal of agricultural and food chemistry

    2006  Volume 54, Issue 14, Page(s) 5127–5131

    Abstract: The reaction between Amadori compounds and cysteine was investigated. When 1-deoxymaltulosyl-glycine (glycyl-fructosyl-glucose) was heated at 100 degrees C with cysteine in a neutral aqueous solution, a novel intermediate composed of 1-deoxyosone and ... ...

    Abstract The reaction between Amadori compounds and cysteine was investigated. When 1-deoxymaltulosyl-glycine (glycyl-fructosyl-glucose) was heated at 100 degrees C with cysteine in a neutral aqueous solution, a novel intermediate composed of 1-deoxyosone and cysteine was detected. NMR and mass spectrometry studies revealed the structure of the isolated intermediate to be 7,8a-dihydroxy-4a-methyl-8-(alpha-d-glucopyranosyloxy)hexahydro-5-oxa-4-thia-1-azanaphthalene-2-carboxylic acid. This intermediate easily generated isomaltol and acetylfuran as volatile compounds in 1 mol/L HCl at 100 degrees C.
    MeSH term(s) Cysteine/chemistry ; Glycine/analogs & derivatives ; Glycine/chemistry ; Hot Temperature ; Magnetic Resonance Spectroscopy ; Maillard Reaction ; Mass Spectrometry ; Solutions ; Spectrometry, Mass, Electrospray Ionization ; Volatilization
    Chemical Substances 1-deoxymaltulosyl-glycine ; Solutions ; Cysteine (K848JZ4886) ; Glycine (TE7660XO1C)
    Language English
    Publishing date 2006-07-12
    Publishing country United States
    Document type Journal Article
    ZDB-ID 241619-0
    ISSN 1520-5118 ; 0021-8561
    ISSN (online) 1520-5118
    ISSN 0021-8561
    DOI 10.1021/jf060296d
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