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The Effect of Monosodium Glutamate (msg) on Brain Tissue, Oxidation State, True Cholinesterase and Possible Protection against Health Hazards Using Natural Spices | Abstract

Der Pharma Chemica
Journal for Medicinal Chemistry, Pharmaceutical Chemistry, Pharmaceutical Sciences and Computational Chemistry

ISSN: 0975-413X

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Abstract

The Effect of Monosodium Glutamate (msg) on Brain Tissue, Oxidation State, True Cholinesterase and Possible Protection against Health Hazards Using Natural Spices

Author(s): Fawzi A El-Shobaki, Maha H Mahmoud, Abd EL-Rahman M Attia, Omnia G Refaat, Eman F El-Haggar

Monosodium Glutamate (MSG) is the most widely used flavor enhancer that exerts serious health hazards to consumers particularly children and elder. Perhaps, brain is the most affected organ. This study deals with the effect of MSG consumption on oxidation state, cholinesterase concentration and brain histopathology. The experiment was done on rats given a diet containing 70 g MSG/ kg diet. The protective action of spices such as cinnamon, ginger, sumac, rosemary and thyme either individual or in combination was investigated. Results revealed an increase in plasma malonedialdehyde due to MSG ingestion which was corrected by addition of spices. The activities of RBCs superoxide dismutase, glutathione peroxidase and plasma catalase were decreased due to MSG ingestion. Addition of spices rendered enzymes activities near normal. The increased brain and plasma true cholinesterase concentration can be symptoms of Alzheimer’s disease. Addition of spices reduced brain and plasma cholinesterase concentrations. Brain of rats given MSG showed focal gliosis, cellular oedema, focal hemorrhage and neuronal necrosis which became minor when adding spices. In conclusion, long term consumption of MSG exerts serious health hazards on oxidation state, antioxidant enzymes and the neurotransmitter cholinesterase which affects brain tissue structure. These symptoms are prevented to a great extent when spices are included with MSG


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