STUDIES ON THE EFFECT OF MSG AND NATURAL GLUTAMATE ON XANTHINE OXIDASE ACTIVITY

Sivapriya Balagopal; Devkar Kapil S; Diya Roy and Ribin George.

doi:10.21474/IJAR01/1258

31 Aug 2016 Vol. 4 (08) pp. 634-639 DOI: 10.21474/IJAR01/1258

STUDIES ON THE EFFECT OF MSG AND NATURAL GLUTAMATE ON XANTHINE OXIDASE ACTIVITY

Sivapriya Balagopal, Devkar Kapil S, Diya Roy and Ribin George.

Department of Research, M. E. Meeran Innovation Centre, Eastern Condiments Pvt Ltd, Cochin-682024, India.

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Abstract

Monosodium glutamate is an artificial flavour enhancer that is found majorly in Chinese, Japanese cuisines and also in fast foods. Unlike natural glutamate that is mostly present in the bound form, the artificially synthesized glutamate is free which makes it a strong free radical generator leading to oxidative stress in our body. In this work, the enzymatic assay of xanthine oxidase using UV-Vis spectrophotometer at 295 nm was carried out to observe if there are any changes in its activity in the presence of natural and artificial glutamate, thereby analysing if there is a clear difference between artificial and natural glutamate.

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How to Cite This Article

Sivapriya Balagopal, Devkar Kapil S, Diya Roy and Ribin George. (2016); STUDIES ON THE EFFECT OF MSG AND NATURAL GLUTAMATE ON XANTHINE OXIDASE ACTIVITY, Int. J. of Adv. Res., 4 (08), 634-639, ISSN 2320-5407. DOI: https://doi.org/10.21474/IJAR01/1258

Corresponding Author

Kapil S Devkar

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