Abstract
Monosodium glutamate (E-621, abbreviated MSG) is a food additive widely used in the food domain as a flavor and taste enhancer. The present study aims to evaluate in vitro the effects of increased concentrations of MSG, using the RAW 264.7 murine macrophage line. The study was conducted in 3 complementary directions: first, establishing the ability of monosodium glutamate to induce cell mortality, by using the MTT assay to determine cell viability; second, establishing by its oxidizing activity if MSG is toxic for cells inducing oxidative stress, measured by the Griess test for determination of extracellular NO; third, to observe whether MSG presence induces an immune response quantified by the secretion of proinflammatory cytokines, TNFα in this case, measured through the immunoenzymatic ELISA technique.
Highlights
Monosodium glutamate (E-621, abbreviated MSG) is a food additive widely used in the food domain as a flavor and taste enhancer
Anti-proliferative effect of MSG measured by determining cell viability using MTT assay In order to examine the cytotoxicity of MSG, RAW 264.7 cells were incubated with MSG solutions of various concentrations ranging from 200 mM to 3.125 mM and cell viability was measured after 24 h or 48 h using MTT assay
We demonstrated that concentrations of 200, 100, 50 and even 25 mM solutions of monosodium glutamate exerted multiple effects on the RAW 264.7 murine macrophage tumor cell line
Summary
Monosodium glutamate (E-621, abbreviated MSG) is a food additive widely used in the food domain as a flavor and taste enhancer. The murine macrophage cell line RAW 264.7 is able to express both tumor necrosis factor (TNF, a cell signaling protein involved in systemic inflammation) and the inducible NO synthase (an enzyme catalyzing the production of nitric oxide) [25].
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