Consumption of Ajinomoto (Monosodium Glutamate) containing foods
Is this good for the human body?
- Part 2 -
Dr. Nomika Oinam *
The Experiment Was Done On Drosophila melanogaster
Drosophila melanogaster (from the Greek for blackbellied(dew-lover) is a two-winged insect that belongs to the Diptera,
order of the flies. The species is commonly known as the common fruit fly, and is one of the most commonly used model organisms in
biology. Drosophila are small flies, typically pale yellow to reddish brown to
black, with red eyes.
The study is done on D.melanogaster because it is a popular experimental animal and can be easily cultured mass out of the wild. The second reason behind the experiment done on D.melanogaster is because of its similarity to humans.
About 75% of known human disease genes have a recognizable match in the genetic code of fruit flies, and 50% of fly protein sequences have mammalian analogues.
Drosophila is being used as a genetic model for several human diseases including the neurodegenerative disorders Parkinson's, Huntington's, spinocerebellar ataxia and Alzheimer's disease. The fly is also being used to study mechanisms underlying aging and oxidative stress, immunity, diabetes, and cancer, as well as drug abuse.
The insects is first reared in banana medium after this it is transferred to the sooji medium mixed with different amount of MSG. The amount of MSG taen are 1g, 3g, 5g, 7g, 9g, 11g, 13g, 15g, 17g & 19g in different bottles and a separate bottle containing pure sooji medium. After the insects are reared for 3 to 4 weeks inside the bottle the 3rd instar larva is taken and homogenized with Na buffer and Bradford method is used to estimate the protein rate.
After the graph was plotted it was seen that the amount of protein rate increases as the amount of MSG increases.
Calculated mean rate of the protein assay of D.melanogaster cultured in different MSG containing medium.
Quantity of MSG added | Mean protein assay estimated | Increase rate |
Normal(0gm MSG) | 0.35 | 0.73gm/l |
1gm MSG+99gm medium | 0.35 | 0.71gm/l |
3gmMSG+97gm medium | 0.35 | 0.74gm/l |
5gmMSG+95gm medium | 0.36 | 0.74gm/l |
7gmMSG+93gm medium | 0.37 | 0.74gm/l |
9gmMSG+91gm medium | 0.38 | 0.79gm/l |
11gmMSG+89gm medium | 0.40 | 0.85gm/l |
13gmMSG+87gm medium | 0.40 | 0.85gm/l |
15gmMSG+85gm medium | 0.41 | 0.83gm/l |
17gmMSG+83gm medium | 0.42 | 0.89gm/l |
19gm MSG+81gm medium) | 0.425(0.42) | 0.92gm/l |
to be continued.....
* Dr. Nomika Oinam is a Research Scholar presently residing in Bangalore. Her research field is the ill effect of Food Additives on the human body and she got her Doctoral Degree on Monosodium glutamate(ajinomoto). The writer can be contacted at nomidr(at)gmail(dot)com
This article was webcasted on June 08, 2009.
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