Abstract
Background: Indonesia is a country that has diversity of spices and types of cuisine. In the early 70s, the use of MSG (monosodium glutamate) as a flavor enhancer began to be popular in Indonesia. It replaces natural flavor such as sugar, salt or spices because its affordable price compared to natural flavor. MSG as food additive is added to foods that exceed limits and may cause a negative effect to the body. One of the effects is the increasing of free radicals that can lead to various degenerative diseases such as blood vessel disorders and others. White turmeric is a common spice that widely used by Indonesian. Several studies have reported the benefits of white turmeric as an antifungal, antimicrobial and so on. The objective of this research is to find the effects of white turmeric extract in improving endogenous antioxidants to suppress the free radical effects because of the excessive use of MSG.Materials and Method: We measured the activity of SOD, catalase and GSHreductase as endogenous antioxidants in mice treated with MSG and white turmeric. The subjects of this study used 24 Sprague Dawley male rats aged 2-6 months; weight 100-150 grams, which were randomly divided into 6 groups. The control group did not receive any treatment. The MSG group was given MSG (4800mg / kg/ day). Groups 3 and 4 were given MSG and white turmeric extract, respectively (100 mg / kg / day and 200 mg / kg / day). Groups 5 and 6 were given MSG and vitamin C respectively (250 mg / kg / day and 500 mg / kg/ day) after 14 days of treatment; the activity of enzyme measured by Abcam Enzyme Kit and detected by Spectrophotometer Thermo Scientific Multi-scan Go.Result: The administration of white turmeric extracts will increase SOD and Catalase activity, and reduce GSH-reductase activity.Conclusion: White turmeric extract will help the work of endogenous antioxidant enzymes in counteracting free radicals produced from MSG metabolism.International Journal of Human and Health Sciences Vol. 05 No. 01 January’21 Page: 31-34
Highlights
Monosodium Glutamate (MSG) is a food flavoring enhancer that is widely used throughout the world under various trademarks, containing 78% glutamic acid and 22% salt and water [1]
White turmeric (Curcuma zedoaria) contains essential oils, polysaccharides, and substances that can act as antioxidants, anti-inflammatory, analgesic and hepatoprotection which are curcumin and sesquiterpenes . [6,7,8] This research was conducted to determine the ability of white turmeric extract (Curcuma zedoaria) to protect the body from reactive oxigen spesies (ROS) caused by MSG by measuring changes in endogenous antioxidant activities such as superoxide dismutase (SOD), catalase (CAT) and glutathione reductase (GRx) Materials and Methods The design study of this research is an experimental laboratory
The body has of defense systems to reduce or protect the effect of free radical attacks namely antioxidants
Summary
Monosodium Glutamate (MSG) is a food flavoring enhancer that is widely used throughout the world under various trademarks, containing 78% glutamic acid and 22% salt and water [1]. (2,3) Kushwaha reported that consumption of 10 mg/ kg body weight MSG in experimental animals could cause oxidative stress by showing changes in antioxidant enzyme activity [3]. (6,7,8) This research was conducted to determine the ability of white turmeric extract (Curcuma zedoaria) to protect the body from ROS caused by MSG by measuring changes in endogenous antioxidant activities such as superoxide dismutase (SOD), catalase (CAT) and glutathione reductase (GRx) Materials and Methods The design study of this research is an experimental laboratory.
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