{"id":535,"date":"2018-12-04T14:07:16","date_gmt":"2018-12-04T13:07:16","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2018\/12\/04\/glutamat-sodny-i\/"},"modified":"2025-02-07T15:11:33","modified_gmt":"2025-02-07T14:11:33","slug":"glutamat-sodny-i","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/glutamat-sodny-i\/","title":{"rendered":"Glutam\u00e1t sodn\u00fd I"},"content":{"rendered":"<p><span style=\"color: #003399\"><span style=\"background-color: #888888\"><span style=\"background-color: #ffffff\">Co je glutam\u00e1t sodn\u00fd, jeho vyu\u017eit\u00ed a obsah v potravin\u00e1ch.<\/span><\/span><\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/pohyb\/glutamat_sodny.jpg\" alt=\"glutamat_sodny\" width=\"115\" height=\"79\" \/>\u017de v\u00e1m n\u00e1zev glutam\u00e1t sodn\u00fd nebo zkr\u00e1cen\u011b glutam\u00e1t nic ne\u0159\u00edk\u00e1? Jde o dochucovadlo, kter\u00e9 se p\u0159id\u00e1v\u00e1 do spousty potravin. Nej\u010dast\u011bji o n\u011bm m\u016f\u017eete sly\u0161et v\u3000souvislosti s\u3000rychl\u00fdm ob\u010derstven\u00edm, \u010d\u00ednskou kuchyn\u00ed, <span class='tooltipsall tooltipsincontent classtoolTips200'>instantn\u00edmi<\/span> pokrmy. V\u011bt\u0161inou se mluv\u00ed o \u0161kodlivosti jeho nadm\u011brn\u00e9ho p\u0159\u00edjmu, hlavn\u011b pro d\u011bti a dosp\u00edvaj\u00edc\u00ed.<\/p>\n<p>Ve skute\u010dnosti je to s glutam\u00e1tem trochu slo\u017eit\u011bj\u0161\u00ed. Podobn\u011b jako kolem dal\u0161\u00edch <a href=\"https:\/\/viscojis.cz\/teens\/23\/\" target=\"_blank\" rel=\"noopener noreferrer\">p\u0159\u00eddatn\u00fdch l\u00e1tek <\/a>neboli \u201e\u00e9\u010dek\u201c, koluje i kolem <span class='tooltipsall tooltipsincontent classtoolTips199'>glutam\u00e1tu<\/span> sodn\u00e9ho a jeho vlivu na zdrav\u00ed \u0159ada popla\u0161n\u00fdch zpr\u00e1v a <a href=\"https:\/\/viscojis.cz\/teens\/85\/\" target=\"_blank\" rel=\"noopener noreferrer\">pov\u011br<\/a>. Ani odborn\u00edci v\u0161ak nemaj\u00ed ohledn\u011b bezpe\u010dnosti pou\u017e\u00edv\u00e1n\u00ed <span class='tooltipsall tooltipsincontent classtoolTips199'>glutam\u00e1tu<\/span> v potravin\u00e1\u0159stv\u00ed \u00fapln\u011b jasno. Nejprve byl pova\u017eov\u00e1n za jedine\u010dn\u00e9 ochucovadlo, pozd\u011bji byl pro obavy z\u3000ne\u017e\u00e1douc\u00edch \u00fa\u010dink\u016f jeho obsah v\u3000potravin\u00e1ch omezov\u00e1n. Co tedy vlastn\u011b o <span class='tooltipsall tooltipsincontent classtoolTips199'>glutam\u00e1tu<\/span> v\u00edme?<strong>\u00a0<\/strong><\/p>\n<p>\u00a0<\/p>\n<p><strong>Co je glutam\u00e1t a jak\u00fd m\u00e1 v\u00fdznam<\/strong><\/p>\n<p>Glutam\u00e1t sodn\u00fd je s\u016fl, kter\u00e1 vznik\u00e1 spojen\u00edm kyseliny glutam\u00e1tov\u00e9 a sod\u00edku, je to <span class='tooltipsall tooltipsincontent classtoolTips165'>aminokyselina<\/span>. Glutam\u00e1t je v\u3000p\u0159\u00edrod\u011b b\u011b\u017enou sou\u010d\u00e1st\u00ed b\u00edlkovin rostlin i \u017eivo\u010dich\u016f, i lidsk\u00e9 t\u011blo denn\u011b vytv\u00e1\u0159\u00ed asi 50 gram\u016f t\u00e9to aminokyseliny. Samostatn\u00fd glutam\u00e1t sodn\u00fd je bezbarv\u00fd krystalick\u00fd pr\u00e1\u0161ek, nem\u00e1 \u017e\u00e1dnou v\u016fni a jeho chu\u0165 je slan\u00e1, p\u0159ipom\u00ednaj\u00edc\u00ed masov\u00fd v\u00fdvar. V\u3000roce 2000 byl dokonce objeven na lidsk\u00e9m jazyku samostatn\u00fd chu\u0165ov\u00fd <span class='tooltipsall tooltipsincontent classtoolTips271'>receptor<\/span> pro glutam\u00e1t. Chu\u0165 <span class='tooltipsall tooltipsincontent classtoolTips199'>glutam\u00e1tu<\/span> se proto ozna\u010duje jako p\u00e1t\u00e1 chu\u0165 &#8211; vedle kysel\u00e9ho, sladk\u00e9ho, ho\u0159k\u00e9ho a slan\u00e9ho. Tato p\u00e1t\u00e1 chu\u0165 se naz\u00fdv\u00e1 \u201eumami\u201c (z japon\u0161tiny, kde \u201eumai\u201c znamen\u00e1 chutn\u00fd, delik\u00e1tn\u00ed).<\/p>\n<p>Glutam\u00e1t m\u00e1 \u0161irok\u00e9 uplatn\u011bn\u00ed v\u3000potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu. V\u3000asijsk\u00e9 kuchyni ho znaj\u00ed ji\u017e p\u0159es 1000 let, do Ameriky a Evropy pronikl po II. sv\u011btov\u00e9 v\u00e1lce. Pou\u017e\u00edv\u00e1 se k dochucen\u00ed slan\u00fdch pokrm\u016f, svou v\u00fdraznou chut\u00ed umo\u017e\u0148uje tak\u00e9 sn\u00ed\u017eit v pokrmu mno\u017estv\u00ed n\u00e1kladn\u00fdch surovin, nap\u0159\u00edklad masa. T\u00edm se st\u00e1v\u00e1 v\u3000potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu \u017e\u00e1dan\u00fdm z\u3000ekonomick\u00e9ho hlediska, bohu\u017eel \u010dasto na \u00fakor v\u00fd\u017eivov\u00e9 hodnoty potravin.<\/p>\n<p>Glutam\u00e1t sodn\u00fd pat\u0159\u00ed mezi p\u0159\u00eddatn\u00e9 l\u00e1tky (tak\u00e9 potravin\u00e1\u0159sk\u00e1 aditiva \u010di \u201e\u00e9\u010dka\u201c). Skr\u00fdv\u00e1 se pod ozna\u010den\u00edm <strong>E 621<\/strong>, v\u3000USA se ozna\u010duje zkratkou <strong>MSG<\/strong> (Mono Sodium Glutamate). Do pokrm\u016f a potravin se m\u016f\u017ee p\u0159id\u00e1vat i samotn\u00e1 kyselina glutamov\u00e1, kter\u00e1 m\u00e1 ozna\u010den\u00ed E 620. D\u0159\u00edve m\u011bl v\u00fdrobce v\u3000\u010cR za povinnost upozornit na obsah <span class='tooltipsall tooltipsincontent classtoolTips199'>glutam\u00e1tu<\/span> varovn\u00fdm n\u00e1pisem, v\u3000Evropsk\u00e9 unii u\u017e tato povinnost neplat\u00ed &#8211; sta\u010d\u00ed uv\u00e9st glutam\u00e1t slovn\u011b nebo k\u00f3dem ve slo\u017een\u00ed v\u00fdrobku. Proto\u017ee se mnoho lid\u00ed \u0161patn\u00fdch \u00fa\u010dink\u016f <span class='tooltipsall tooltipsincontent classtoolTips199'>glutam\u00e1tu<\/span> ob\u00e1v\u00e1, je \u010d\u00edm d\u00e1l \u010dast\u011bj\u0161\u00ed, \u017ee pokud ho v\u00fdrobek neobsahuje, vyzdvihne to v\u00fdrobce jako p\u0159ednost\u3000upozorn\u011bn\u00edm \u201eneobsahuje glutam\u00e1t\u201c nebo \u201ebez p\u0159\u00eddavku <span class='tooltipsall tooltipsincontent classtoolTips199'>glutam\u00e1tu<\/span> sodn\u00e9ho\u201c.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Kde v\u0161ude glutam\u00e1t najdeme<\/strong><\/p>\n<p>Glutam\u00e1t a jemu p\u0159\u00edbuzn\u00e9 l\u00e1tky jsou p\u0159irozenou sou\u010d\u00e1st\u00ed \u017eivo\u010dich\u016f i rostlin. K \u00fa\u010del\u016fm potravin\u00e1\u0159sk\u00e9ho pr\u016fmyslu se vyr\u00e1b\u00ed <span class='tooltipsall tooltipsincontent classtoolTips184'>fermentac\u00ed<\/span> kuku\u0159ice, cukrov\u00e9 \u0159epy a t\u0159tiny. V\u3000b\u011b\u017en\u00e9 potrav\u011b bez pou\u017eit\u00ed dochucovadel sn\u00edme <span class='tooltipsall tooltipsincontent classtoolTips199'>glutam\u00e1tu<\/span> denn\u011b kolem 10 g. V\u00edce ho obsahuj\u00ed t\u0159eba houby, n\u011bkter\u00e9 s\u00fdry (parmez\u00e1n, rokf\u00f3r), zral\u00e1 raj\u010data, hr\u00e1\u0161ek, kuku\u0159ice, n\u011bkter\u00e9 mo\u0159sk\u00e9 \u0159asy (mo\u0159sk\u00e1 \u0159asa Laminaria japonica byla hlavn\u00edm zdrojem <span class='tooltipsall tooltipsincontent classtoolTips199'>glutam\u00e1tu<\/span> od 5. stolet\u00ed a\u017e do za\u010d\u00e1tku jeho pr\u016fmyslov\u00e9 v\u00fdroby a dodnes se pou\u017e\u00edv\u00e1 jako tradi\u010dn\u00ed sou\u010d\u00e1st \u010d\u00ednsk\u00e9ho a japonsk\u00e9ho j\u00eddeln\u00ed\u010dku).<\/p>\n<p>V\u00fdrazn\u011bj\u0161\u00edm zdrojem <span class='tooltipsall tooltipsincontent classtoolTips199'>glutam\u00e1tu<\/span> jsou pro n\u00e1s dochucovan\u00e9 potraviny. P\u0159id\u00e1v\u00e1 se do velk\u00e9ho mno\u017estv\u00ed potravin, p\u0159edev\u0161\u00edm do instantn\u00edch pokrm\u016f, pol\u00e9vek a om\u00e1\u010dek, do pol\u00e9vkov\u00e9ho ko\u0159en\u00ed, v\u00fdvar\u016f v\u3000kostk\u00e1ch, polotovar\u016f, hotov\u00fdch pokrm\u016f, konzervovan\u00fdch potravin, do s\u00f3jov\u00e9 om\u00e1\u010dky a jin\u00fdch dochucovadel. B\u011b\u017en\u011b se pou\u017e\u00edv\u00e1 v\u3000restaurac\u00edch a j\u00eddeln\u00e1ch. Velk\u00e9 mno\u017estv\u00ed <span class='tooltipsall tooltipsincontent classtoolTips199'>glutam\u00e1tu<\/span> obsahuje \u010d\u00ednsk\u00e1 kuchyn\u011b, i proto se p\u0159\u00edznaky ne\u017e\u00e1douc\u00edch \u00fa\u010dink\u016f <span class='tooltipsall tooltipsincontent classtoolTips199'>glutam\u00e1tu<\/span> ozna\u010duj\u00ed jako \u201esyndrom \u010d\u00ednsk\u00e9 restaurace\u201c (nebo tak\u00e9 Kwokova nemoc).<strong><em>\u00a0<\/em><\/strong><\/p>\n<p>\u00a0<\/p>\n<p><\/strong><\/p>\n<p>\u00a0<em>\u00a0 <br \/><\/em><\/p>\n<p><strong><span><em>Pou\u017eit\u00e1 literatura<\/em><\/span><\/strong><\/p>\n<p><span><em>Ml\u010doch Z. <\/em><\/span><a href=\"http:\/\/www.zbynekmlcoch.cz\/info\/zdravotnicke\/glutamat_sodny_glutaman_sodny_co_je_to_a_jaky_je_jeho_vliv_na_lidske_zdravi.html\" target=\"_blank\" rel=\"noopener noreferrer\"><span><em>Glutam\u00e1t sodn\u00fd, glutaman sodn\u00fd \u2013 co je to a jak\u00fd je jeho vliv na lidsk\u00e9 zdrav\u00ed<\/em><\/span><\/a><span><em>. <\/em><\/span><\/p>\n<p><span><em>Vrbov\u00e1, T. V\u00edme, co j\u00edme? Aneb Pr\u016fvodce \u201e\u00c9\u010dky\u201c v\u3000potravin\u00e1ch, EcoHouse, 2001, 1. vyd\u00e1n\u00ed, 257s.<\/em><\/span><\/p>\n<p><span><em>Pato\u010dka J. Chu\u0165 umami aneb kolik chut\u00ed m\u00e1me?, Vesm\u00edr 84(10), 2005: s. 570-571.<\/em><\/span><\/p>\n<p><span><em>Garcia O.et al. The Chinese restaurant syndrome. Med. Clin. (Barc) 107(13), 1996, p. 518.<\/em><\/span><\/p>\n<p><span><em>\u00a0<\/em><\/span><strong>\u00a0<\/strong><\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips165','Aminokyseliny jsou dus\u00edkat\u00e9 l\u00e1tky (obsahuj\u00ed ve sv\u00e9 chemick\u00e9 struktu\u0159e dus\u00edk). Jsou to stavebn\u00ed prvky b\u00edlkovin, obsahuj\u00ed je v\u0161echny \u017eiv\u00e9 organizmy.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips169','Aminokyseliny jsou organick\u00e9 kyseliny, kter\u00e9 obsahuj\u00ed aminoskupinu -NH2. Aminokyseliny jsou z\u00e1kladem b\u00edlkovin a \u201estavebn\u00edm kamenem\u201c v\u0161ech \u017eiv\u00fdch organism\u016f.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips184','Fermentace = kva\u0161en\u00ed je proces, p\u0159i n\u011bm\u017e se organick\u00e9 l\u00e1tky postupn\u011b p\u0159em\u011b\u0148uj\u00ed za \u00fa\u010dasti mikrobi\u00e1ln\u00edch enzym\u016f na jednodu\u0161\u0161\u00ed l\u00e1tky. V potravin\u00e1\u0159stv\u00ed se vyu\u017e\u00edv\u00e1 p\u0159i v\u00fdrob\u011b \u010daje, alkoholick\u00fdch n\u00e1poj\u016f, octa, dro\u017ed\u00ed, kysan\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f aj.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips199','Glutam\u00e1t sodn\u00fd neboli glutam\u00e1t se \u010dasto pou\u017e\u00edv\u00e1 pro zv\u00fdrazn\u011bn\u00ed chuti potravin. P\u0159i um\u00edrn\u011bn\u00e9 konzumaci nijak ne\u0161kod\u00ed, ale p\u0159\u00edli\u0161 velk\u00e9 mno\u017estv\u00ed glutam\u00e1tu m\u016f\u017ee zp\u016fsobit tzv. syndrom \u010d\u00ednsk\u00e9 restaurace - zvracen\u00ed, bu\u0161en\u00ed srdce, z\u00e1vrat\u011b, bolesti hlavy a dal\u0161\u00ed pot\u00ed\u017ee.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips200','Instantn\u00ed (v souvislosti s potravinou) znamen\u00e1 rychlorozpustn\u00fd, p\u0159ipraven\u00fd k okam\u017eit\u00e9mu po\u017e\u00edv\u00e1n\u00ed, p\u0159edva\u0159en\u00fd, pr\u00e1\u0161kov\u00fd.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips200','Instantn\u00ed (v souvislosti s potravinou) znamen\u00e1 rychlorozpustn\u00fd, p\u0159ipraven\u00fd k okam\u017eit\u00e9mu po\u017e\u00edv\u00e1n\u00ed, p\u0159edva\u0159en\u00fd, pr\u00e1\u0161kov\u00fd.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips271','Receptor = \u010didlo. Dok\u00e1\u017ee zachytit sign\u00e1l (t\u0159eba zvuk, sv\u011btlo, teplo,\u2026) z vn\u011bj\u0161\u00edho prost\u0159ed\u00ed, zpracovat ho na nervov\u00fd sign\u00e1l a ten poslat k dal\u0161\u00edmu vyhodnocen\u00ed do mozku.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>Co je glutam\u00e1t sodn\u00fd, jeho vyu\u017eit\u00ed a obsah v potravin\u00e1ch.<br \/>\n\u017de v\u00e1m n\u00e1zev glutam\u00e1t sodn\u00fd nebo zkr\u00e1cen\u011b glutam\u00e1t nic ne\u0159\u00edk\u00e1? Jde o dochucovadlo, kter\u00e9 se p\u0159id\u00e1v\u00e1 do spousty potravin. Nej\u010dast\u011bji o n\u011bm m\u016f\u017eete sly\u0161et v\u3000souvislosti s\u3000rychl\u00fdm ob\u010derstven\u00edm, \u010d\u00ednskou kuchyn\u00ed, instantn\u00edmi pokrmy. V\u011bt\u0161inou se mluv\u00ed o \u0161kodlivosti jeho nadm\u011brn\u00e9ho p\u0159\u00edjmu, hlavn\u011b pro d\u011bti a dosp\u00edvaj\u00edc\u00ed.<\/p>\n","protected":false},"author":16,"featured_media":394,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[111],"tags":[],"class_list":["post-535","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sl-koeni-a-pochutiny"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/535","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=535"}],"version-history":[{"count":2,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/535\/revisions"}],"predecessor-version":[{"id":1533,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/535\/revisions\/1533"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media\/394"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=535"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=535"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}