Abstract
BackgroundDespite the wide usage of monosodium glutamate (MSG) as a flavor enhancer in many types of food, it has been reported as a toxic agent to humans and experimental animals. It also adversely influences male fertility. Several research studies attributed detrimental effects of MSG on reproductive organs to oxidative stress. The current study investigated the effects of MSG on testis and the potential role of quercetin in attenuating them.ResultsMSG-treated rats showed a considerable elevation in lipid peroxidation level and reduction in glutathione concentration, superoxide dismutase (SOD), and glutathione peroxidase (GPx) activities in the homogenate of testis tissues. Treatment with quercetin in combination with MSG provided significant protection. When QU was used, the toxic side effects were significantly reduced, with a considerable reduction in lipid peroxidation and an increase in SOD and GPx activities, and glutathione concentration.ConclusionsQuercetin may be used in combination with MSG to improve the histopathological, ultrastructure, oxidative stress, and biochemical parameters of testicular toxicity induced by MSG due to its antioxidant effects.Graphical abstract
Highlights
Despite the wide usage of monosodium glutamate (MSG) as a flavor enhancer in many types of food, it has been reported as a toxic agent to humans and experimental animals
MSG administration resulted in a significant reduction in GSH content tissue along with glutathione peroxidase (GPx) and superoxide dismutase (SOD) activities (Figs. 2, 3, 4) respectively
Simultaneous administration of QU along with MSG significantly (P < 0.0001) mitigated the altered level of GSH, GSH-Px, and SOD activities when compared with MSG-treated group
Summary
Despite the wide usage of monosodium glutamate (MSG) as a flavor enhancer in many types of food, it has been reported as a toxic agent to humans and experimental animals. Several research studies attributed detrimental effects of MSG on reproductive organs to oxidative stress. Monosodium glutamate (MSG) is the sodium salt of glutamic acid [1]. MSG delivers umami flavor to food only when it is present in its free form, not when it is linked along with other amino acids in protein [5, 6]. Free glutamate liberates during the fermentation of starch, sugar, beet, sugarcane or molasses, aging, ripening, and heat cooking process [6, 7]
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