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Flavoproteins – L and D amino acids

  Flavoproteins are the proteins that include a nucleic acid derivative of riboflavin, namely the Flavin Adenine Dinucleotide (FAD) or Flavin Mononucleotide (FMN). The flavoproteins come under the roof of enzyme families, any of the class of conjugated proteins that contain flavins and are involved in oxidation reactions in cells. L amino acid and D  amino acid  are these oxidases forms of them, namely L- amino acid oxidase & D-amino acid oxidase. Removal of two hydrogen atoms by the flavin coenzyme, results in the formation of an unstable α-amino acid intermediate, where this intermediate undergoes decomposition by addition of water and forms the ammonium ion and the corresponding α-keto acid: L-amino acid oxidase occurs in the liver and kidney only. This is the flavoprotein that contains flavin mononucleotide (FMN) as a prosthetic group. Similarly, high levels of D-amino a...
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Why does Japanese cuisine have more MSG than others

  To answer this, we must go back to Japan a century ago when Professor Kidunae Ikeda, discovered the fifth taste Umami, while having a soup made of Kombu, a heavy kelp which when soaked in hot water gets the essence of dashi, the stock base of the tangy broths Japanese love. Later umami was recognized to be the taste of glutamate, from which MSG is derived. Roots of MSG go back to this kombu seaweed, used as a base for many Japanese soups till date. Hence is evident why the  Japanese are so sentimental about their noodle soup, which is considered the working-class food that nourished the nation during the bleak days post WW2. Soups, meat broths, sauces are the main dishes in Japanese cuisine. Where the main ingredient is MSG. As the product MSG, the seasoning was primarily marketed to the Japanese housewives by using their trademark, a housewife in an apron, in newspaper advertisements, on signboards, and on-ground stamps, the MSG industry flourished throughout Japan, m...
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