Is Hydrolyzed Collagen considered MSG?
Mark Pettus MD, FACP
It is a commonly held belief that hydrolyzed protein sources such as whey or collagen are sources of monosodium glutamate or MSG. There is NO evidence to support this belief. EP collagen comes from 100% grass-fed and grass-finished beef sources. Our collagen is hydrolyzed. This breaks the longer collagen chain into smaller peptides, which are biologically active and more readily absorbed and bioavailable. Hydrolysis is how our bodies break down large molecules of protein into smaller peptides and amino acids. This means more of what you ingest can support your metabolic needs. There are no added hormones or antibiotics. EP collagen sources are also free of glyphosate. There can be no cleaner source available on the market today.
Where does the confusion regarding MSG in collagen come from and how does that differ from the non-essential amino acid (AA) glutamate found in our collagen? The graphic below
(Figure 1) illustrates the subtle and significant differences in the molecular structure of MSG and glutamate.
Figure 1
Source: Levite, Mia. (2017). Glutamate, T cells and multiple sclerosis. Journal of Neural Transmission. 124. 10.1007/s00702-016-1661-z.
Glutamic acid occurs naturally in the body (it can be produced, which is why it is a non-essential AA) and is found in many food sources, e.g., meat, fish, eggs, tomatoes, corn, and nuts. When natural sources of glutamic acid are consumed, they are converted to glutamate which is involved in many biologic processes. Glutamate activates taste receptors that produce a savory taste known as umami MSG can be added in high concentrations for creating a savory taste and is widely incorporated into the US food supply. The FDA considers MSG as “GRAS” or generally regarded as safe.
At Essential Provisions we consider any nutrient that nature has not produced to best be avoid, with the potential for some, to create disruption in biocompatibility. MSG is a food additive with the addition of sodium. It is a white, odorless crystal powder made from the fermentation of sugar cane, corn and beets. These are typically GMO crops and the data on the toxicity from this process e.g. glyphosate contamination has not been well studied.
Glutamate is an excitatory neuro-messenger that, under normal circumstances, is precisely balanced with calming neurotransmitters like GABA or gamma amino butyric acid. In the brain glutamate acts as a stimulant. MSG has been associated with various forms of toxicity. An excess of glutamate can skew this balance with resultant symptoms like headache, anxiety, sweating, palpitations, and alterations in cognition. Experimental studies raise concerning questions about long-term safety and toxicity due to the consumption of MSG (Figure2).
Figure 2
Defining safe limits is hard to quantify as some individuals are sensitive to small quantities and short-term exposures and published research varies in methodology with respect to measures of long-term exposure. Long-term exposure of MSG has been linked with obesity, metabolic disorders, Chinese Restaurant Syndrome, neurotoxic effects and detrimental effects on the reproductive organs (Figure 2). While further clinical and epidemiological studies are needed, with an appropriate design, accounting for both added and naturally occurring dietary MSG, we feel the abundance of current evidence warrants exclusion from any of our nutritional products and avoidance in general.
https://www.webmd.com/diet/high-glutamate-foods
Omowumi T. Kayodea, Jemilat A. Bello, Jamiu A. Oguntola et al. The interplay between monosodium glutamate (MSG) consumption and metabolic disorders. Heliyon 9 (2023) e19675
Moldovan, O Ruso, A. et al. Glutamate - A multifaceted molecule: Endogenous neurotransmitter, controversial food additive, design compound for anti-cancer drugs. A critical appraisal. Food and Chemical Toxicology Volume 153, July 2021, 112290
Anca Zanfirescu, Anca Ungurianu, Aristides M. Tsatsakis et al.
A review of the alleged health hazards of monosodium glutamate
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