Biotechnology has significantly influenced the production of monosodium glutamate (more commonly known as MSG). Often conveying an umami flavor profile, MSG is a flavor enhancer that is commonly used in various forms of food production.
Biotechnology’s Relationship to MSG:
Traditionally, the production of MSG required the usage of fermentation to sources such as corn or molasses through the usage of bacteria. This traditional fermentation process is similar to how yogurt, wine, and cheese are produced. Throughout more recent years, biotechnology has had advancements in optimizing this fermentation process by not only producing more product but enhancing the quality of product. Biotechnology is largely responsible for controlling factors such as pH levels, temperature, oxygen availability, etc all in order to create an ideal environment for the microorganisms responsible for maximum MSG production.
As mentioned previously, biotechnology not only plays a role in production yield and value of MSG but also plays a crucial part in quality control. Deviations in standard conditions can pose health risks to any consumers so process monitoring techniques are used during the production of MSG. These health concerns include allergic reactions, asthma, metabolic syndrome, etc.
Harms of MSG:
When not properly produced or consumed in excessive amounts, MSG poses certain health risks to individuals. Like other edible salts, MSG is consisted largely of sodium which, if consumed in unhealthy portions, contributes to a higher sodium intake which consequentially leads to an increased risk of high blood pressure, strokes, cardiovascular disease, etc. Although rare, individuals have reported symptoms of allergic reactions including headaches, sweating, tightness, chest pain, nausea after consuming MSG but current evidence pointing to MSG and MSG alone is limited and not concrete.
Although there are certain increased health risks, the FDA (Federal Food and Drug Administration) considers MSG to be “generally recognized as safe” for consumption. The FDA also states that individuals have made reports of being sensitive to MSG or even MSG being a common placebo effect but have currently not discovered any triggering factors.
References
Center for Food Safety and Applied Nutrition. “Questions and Answers on Monosodium Glutamate (MSG).” U.S. Food and Drug Administration, FDA, www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg#:~:text=Today%2C%20instead%20of%20extracting%20and,make%20yogurt%2C%20vinegar%20and%20wine. Accessed 16 Mar. 2024.
The Blessing and Curse of Biotechnology: A Primer on Biosafety ..., carnegieendowment.org/2020/11/20/blessing-and-curse-of-biotechnology-primer-on-biosafety-and-biosecurity-pub-83252. Accessed 17 Mar. 2024.
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