Monosodium glutamate alter hepatic functions, redox potential and lipid metabolism: Omega 3 fatty acids ameliorative intervention
1 Medical Biochemistry Department, Delta State University, Abraka, Delta State, Nigeria.
2 Natural Science Unit, School of General Studies, University of Nigeria, Nsukka, Enugu State, Nigeria.
Research Article
GSC Biological and Pharmaceutical Sciences, 2020, 13(01), 101-110.
Article DOI: 10.30574/gscbps.2020.13.1.0324
Publication history:
Received on 02 October 2020; revised on 12 October 2020; accepted on 16 October 2020
Abstract:
Monosodium glutamate (MSG) toxicity is fast becoming a global health challenge due to the increase in its consumption as a food additive. This study investigated the effect of consumption of MSG and treatment with graded doses of omega 3 fatty acids (ω-3). Forty-eight male Wistar rats (n=8) grouped into six; control, MSG, MSG + Low dose of ω-3 (LD ω-3); MSG + High dose of ω-3 (HD ω-3), LD ω-3, and HD ω-3 were used for this study. MSG was administered at 4 g/L/day in their drinking water for 6 weeks, while ω-3 was administered at low and high doses of 100 and 300 mg/kg BW, p.o. respectively for 4 weeks. Results revealed that administration of MSG induced imbalance in lipid metabolism, oxidative stress and hepatic dysfunction. These were revealed by significant decreases in TG, HDL-C, CAT, GSH, albumin and total protein; but, significant increases in LDL-C, MDA, AST, ALT, ALP, and total bilirubin (TB), compared to control group. Administration of graded doses of ω-3 following treatment with MSG was characterized with significant reductions in ALT, ALP, TB and MDA. The administration of ω-3 showed no effects on the antioxidant indices. Conclusively, LD ω-3 is a potent ameliorative supplement which can be administered after pre-exposure to MSG.
Keywords:
Food additives; Hepatotoxicity; Monosodium glutamate; Omega 3 fatty acids, Dyslipidemia
Full text article in PDF:
Copyright information:
Copyright © 2020 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
