The effect of vitamin C administration on monosodium glutamate induced liver injury. An experimental study

Abstract

Monosodium glutamate (MSG) is a commonly used food enhancer. Glutamate is used as food additive for enhancing the "meat flavor" of food and gives a particular taste named "umami". In this study, we evaluated the effect of vitamin C on monosodium glutamate induced rat liver injury. This study was divided into 3 groups: group 1 received a diet containing 0.9% NaCl; group 2 received diet containing MSG 6 mg/g/b.w.; and group 3 received a diet containing 6 mg/g/b.w. followed by vitamin C (500 mg/kg/b.w.) for 45 days. The resulting changes were detected using histological, histochemical, ultrastructural, and immuohistochemical analysis. Severe alterations were recorded including dilatations of the central veins; severe cyto-architectural distortions of the hepatocytes; marked reduction in both carbohydrates and proteins; vacuolated cytoplasm, swollen mitochondria and vesiculated rough endoplasmic reticulum with picknotic nuclei; in addition to significant variation in the expression of ki-67 and p53 proteins. The data obtained from this study showed the improvements in the pathological architecture of the liver after treatment with vitamin C. The present data point to the ameliorative effect of vitamin C against MSG induced liver injury.