Use of thermal photography to explore the age-dependent effect of monosodium glutamate, NaCl and glucose on brown adipose tissue thermogenesis.

Using a sensitive thermocamera and a hairless substrain of Sprague-Dawley rats, we developed a novel in vivo method for the evaluation of diet-induced thermogenesis. The technique enabled time-dependent monitoring of spatial heat dissipation emanating from brown adipose tissue (BAT) during diet intake. Drinking of monosodium glutamate (MSG) solution (0.12 M) enhanced standard protein (15%) diet-induced heat dissipation in young (9-12 weeks old) hairless male rats. No significant enhancement was found in 9- to 12-week-old rats that received sodium chloride (0.12 M) or glucose solution (0.6 M). The enhancing effect of MSG was age-dependent and it was not observed in 18- to 22-week-old rats due to an age-dependent decrease of thermogenic responses. No age-related changes in MSG preference or diet intake were recorded. Although it is unclear whether the effect of MSG was purely enhancing or whether the effect was independently superimposed on the diet-induced thermic activity, the results suggest that in 9- to 12-week-old rats, preference for umami taste might be associated with its enhancing effect on diet-induced thermogenesis.