How can glutamate support digestive health?

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Specialist from the Umami Committee explains the role of the amino acid in digestion

São Paulo, May 2023 – Like all our systems, the digestive system plays a fundamental role in health, and its maintenance can bring several benefits for the well-being and performance of our body.

According to the World Gastroenterology Organization, 20% of the world’s population has some type of intestinal problem. Of this total, 90% do not seek medical follow-up, preferring self-medication or neglecting the situation¹.

The concern about this issue is so significant that May 29 was established as World Digestive Health Day, a date to guide people and highlight the importance of prevention and early diagnosis of diseases of the digestive system.

Doctor in Food Science and consultant for the Umami Committee, Hellen Maluly, suggests that including ingredients containing umami taste (the fifth basic taste of the human palate) in the diet can support digestion.

The umami taste is provided through the amino acid glutamate. “Some scientific studies have revealed that glutamate can help the salivary glands in the release of saliva, binds to receptors in the stomach, and is one of the energy sources for intestinal cells,” explains the specialist.

Hellen also emphasizes: “Salivation is essential to facilitate the chewing of food and improve palatability, as it also helps dilute aromas. Moreover, individuals undergoing cancer treatments and elderly people may have a symptom called xerostomia, which leaves the mouth dry, and the stimulation of the salivary glands by glutamate can help food acceptance,” highlights Hellen. “In the stomach, the amino acid can act as a nutrient sensor and regulate protein digestion. And in the intestine, it is used by enterocytes (intestinal cells) as an energy source for their development and maintenance,” she adds.

Glutamate, or glutamic acid, is found in different foods. Some examples of these foods are meats, eggs, mushrooms, tomato, asparagus, corn, potato, peas, spinach, garlic, aged cheeses, among others. We also have the option of adding monosodium glutamate (MSG), the salt of glutamate, to culinary preparations. It is available on the market in its pure form, sharing the same characteristics and benefits as the ingredient naturally present in foods.

It is now understood that glutamate can be beneficial for maintaining a balanced diet, with a variety of tastes and flavors, and for helping our digestive process in its various phases.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the continuation of taste for a few minutes after food intake. To learn more, visit www.portalumami.com.br.

References:

1. https://bvsms.saude.gov.br/29-5-dia-mundial-da-saude-digestiva/