Roles of Moringa oleifera Leaf Extract in Improving the Impact of High Dietary Intake of Monosodium Glutamate-Induced Liver Toxicity, Oxidative Stress, Genotoxicity, DNA Damage, and PCNA Alterations in Male Rats.

Tarfa Albrahim,Manal Abdulaziz Binobead

doi:10.1155/2018/4501097

Abstract

It is common for food to be made more palatable through the use of the flavour enhancer monosodium glutamate, also known as vetsin powder. The purpose of the study described in this paper was to explore how vetsin-induced hepatic toxicity, DNA fragmentation, damage, and oxidative stress modifications could be mitigated with moringa leaf extract (MLE). To that end, 40 male rats were separated into four groups: normal control, positive control or MLE, vetsin, and vetsin combined with MLE. Results indicated that, compared to the control group, the levels of serum alanine aminotransferase (ALT), aminotransferase (AST), alkaline phosphatase (ALP), gamma-glutamyl transferase (GGT), liver malondialdehyde (MDA), DNA damage, injury, PCNA, and P53 expressions were significantly enhanced by the administration of vetsin (P < 0.05). However, the vetsin group had significantly reduced levels of albumin, globulin, total protein, liver glutathione (GSH), superoxide dismutase enzyme (SOD), catalase, and glutathione S-transferase (GST) enzyme activities (P < 0.05) by comparison to control. Meanwhile, modifications in liver functions, oxidative stress, DNA damage, liver injury, and PCNA expression were alleviated when vetsin was administered alongside MLE. The authors conclude that vetsin may have many side effects and that MLE can ameliorate biochemical changes, oxidative stress, hepatic injury, PCNA, and P53 alterations induced by vetsin administration.

Highlights

Vetsin is derived from amino acids, or glutamate, and is a popular flavour enhancer used to generate a savoury or umami taste in a variety of foods worldwide
Rats that were treated with the dose of moringa leaf extract (MLE) appeared healthy and did not show any clinical signs of disease and no mortality was recorded during the experiment duration
Improvement in alterations in hepatic function parameters was observed in the vetsin + MLE group (Figures 1 and 2)

Summary

Introduction

Vetsin (monosodium glutamate) is derived from amino acids, or glutamate, and is a popular flavour enhancer used to generate a savoury or umami taste in a variety of foods worldwide. There is no difference between the glutamate molecules disseminated from the gastrointestinal tract to the circulation, irrespective of the type of food from which they derive [2]. The distinctive flavour it imparts makes numerous foods, often prepared on an industrial scale, appealing to consumers; food or food ingredients with its umami taste and flavour enhancement receive a great deal of attention in the food industry. El-Atrash et al [4] reported that monosodium glutamate induced liver toxicity and oxidative stress in rats

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