Monosodium Glutamate Induced Hepatotoxicity and Oxidative Stress: Pathophysiological, Biochemical and Electron Microscopic Study

Abstract

AbstractBackground: Monosodium Glutamate (MSG) is a widely used flavor enhancer with an umami taste.Aim of the Work: The present work was designed to study the potential hepatotoxic effect of monosodium glutamate as regard biochemical; pathophysiological and electron micro-scopic changes; besides whether these changes were due to oxidative stress process. In addition, the possibility of recovery after MSG cessation was studied.Material and Methods: The study was conducted on thirty-six adult male Sprague Dawley rats, classified into three groups (12/each). Distilled water was given orally to the control group for 90 days. Rats of MSG group administered daily oral dose of 4mg/Kg for 90 days and the recovery group received the same dose as group II then kept four weeks later for recovery. After rats were sacrificed; blood samples were taken to measure liver enzymes [(Alanine Transaminase (ALT) and Aspartate Aminotransaminase (ASAT)], cholesterol and TGs. The liver tissues were used to measure products of oxidative stress and examined for histopathological; immmuo-histochemical and Electron Microscopic (EM) changes.Results: The results revealed statistically highly significant increase in hepatic enzymes, cholesterol, TGs and product of lipid peroxidation (Malondialdehyde, MDA) in combination with decrease in antioxidant glutathione transferase and superoxide dismutase in MSG group compared to control group (p<0.001). The histopathological and immunohisto-chemical results showed steatosis; increased vacuolation; extensive fibrosis and apoptosis in the hepatic cells especially centrilobular in MSG group. EM confirms the previous changes.Conclusion: It could be concluded that MSG has hepato-toxic and oxidant effects and its use should be prohibited during treatment of liver disorders.