Free glutamate, a key substance underlying the umami taste of foods, fulfills a number of physiological functions related to energy balance. Previous experimental studies have shown that intake of a broth or soup supplemented with monosodium glutamate (MSG) prior to a meal can decrease appetite and food intake, particularly in women with propensity to overeat and gain weight. In this study, we examined potential neurocognitive mechanisms underlying this effect. We evaluated changes after intake of a chicken broth with or without MSG added (MSG+/MSG-) in a sample of healthy young women. Subjects were assessed with a food-modified computerized inhibitory control task, a buffet meal test with eye-tracking, and brain responses during a food choice paradigm evaluated with functional neuroimaging. We found evidence for improvement in key parameters related to inhibitory control following intake of the MSG+ broth, particularly in subjects with high levels of eating disinhibition, who also showed lower intake of saturated fat during the meal. Additionally, consumption of the MSG+ broth led to a reduction of the rate of fixation switches between plates at the meal, and increased engagement of a brain region in the left dorsolateral prefrontal cortex previously associated with successful self-control during dietary decisions. Altogether, these results, while preliminary, suggest potential facilitating effects of glutamate (MSG) on cognitive executive processes that are relevant for the support of healthy eating behaviors and food choice.

中文翻译：

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鲜味的神经认知作用：与进食行为和食物选择有关。

游离谷氨酸是食物鲜味中不可或缺的关键物质，它具有许多与能量平衡有关的生理功能。以前的实验研究表明，饭前摄入补充谷氨酸钠（MSG）的汤或汤可以降低食欲和食物摄入量，尤其是对于那些饮食过量和体重增加的女性。在这项研究中，我们研究了潜在的神经认知机制。我们评估了健康年轻女性样本中摄入或未添加味精（MSG + / MSG-）的鸡汤后的变化。用食品改良的计算机抑制控制任务，具有眼动追踪功能的自助餐测试以及用功能性神经影像学评估的食物选择范例中的大脑反应对受试者进行了评估。我们发现，摄入味精+肉汤后，与抑制控制有关的关键参数有改善的证据，特别是在饮食抑制水平高的受试者中，其进餐过程中饱和脂肪的摄入量也较低。此外，食用MSG +肉汤会导致进餐时各板之间固定切换的速率降低，并增加先前与饮食决策过程中成功的自我控制有关的左背外侧前额叶皮层的大脑区域参与度。总之，这些结果虽然是初步的，但暗示了谷氨酸（MSG）对认知执行过程的潜在促进作用，这些过程与支持健康饮食行为和食物选择有关。尤其是饮食禁忌水平高的受试者，他们在进餐期间也表现出较低的饱和脂肪摄入量。此外，食用MSG +肉汤会导致进餐时各板之间固定切换的速率降低，并增加先前与饮食决策过程中成功的自我控制有关的左背外侧前额叶皮层的大脑区域参与度。总之，这些结果虽然是初步的，但暗示了谷氨酸（MSG）对认知执行过程的潜在促进作用，这些过程与支持健康饮食行为和食物选择有关。尤其是饮食禁忌水平高的受试者，他们在进餐期间也表现出较低的饱和脂肪摄入量。此外，食用MSG +肉汤会导致进餐时各板之间固定切换的速率降低，并增加先前与饮食决策过程中成功的自我控制有关的左背外侧前额叶皮层的大脑区域参与度。总之，这些结果虽然是初步的，但暗示了谷氨酸（MSG）对认知执行过程的潜在促进作用，这些过程与支持健康饮食行为和食物选择有关。以及先前在饮食决策过程中成功自我控制相关的左背外侧前额叶皮层的大脑区域参与度增加。总之，这些结果虽然是初步的，但暗示了谷氨酸（MSG）对认知执行过程的潜在促进作用，这些过程与支持健康饮食行为和食物选择有关。以及先前在饮食决策过程中成功自我控制相关的左背外侧前额叶皮层的大脑区域参与度增加。总之，这些结果虽然是初步的，但暗示了谷氨酸（MSG）对认知执行过程的潜在促进作用，这些过程与支持健康饮食行为和食物选择有关。