Monosodium Glutamate Intake Research Articles

Urinary metabolic profile and its predictive indexes after MSG consumption in rat.

Monosodium glutamate (MSG) is a widely used food additive with conflicting evidence regarding its potential effects on human health, with proposed relevance for obesity and metabolic syndrome (MetS) or chronic kidney disease. As being able to accurately quantify the MSG dietary intake would help clarify the open issues, we constructed a predictive formula to estimate the daily intake of MSG in a rat model based on the urinary metabolic profile. Adult male Wistar rats were divided into groups receiving different daily amounts of MSG in drinking water (0.5, 1.5, and 3.0 g%), no MSG, and MSG withdrawal after 3.0% MSG treatment for 4 weeks. We then analyzed 24-hour urine samples for chemistries and metabolites using 1H NMR spectrometry and observed a strong correlation between urine pH, sodium, bicarbonate, alpha-ketoglutarate, citrate, fumarate, glutamate, methylamine, N-methyl-4-pyridone-3-carboxamide, succinate, and taurine and the daily MSG intake. Following the multiple linear regression analysis a simple formula model based on urinary Na+, citrate, and glutamate was most accurate and could be validated for estimating daily MSG intake. In conclusion, we propose that the daily MSG intake correlates with urinary metabolites in a rat model and that this new tool for monitoring the impact of MSG on health measures.

Key aroma compounds associated with umami perception of MSG in fried Takifugu obscurus liver

Monosodium glutamate (MSG) is a basic representative of umami taste, but it exerts adverse effects as reported in several studies. Enhancing umami perception through aroma-taste interactions is a potentially useful approach as a flavor enhancer to reduce future MSG intake. We identified the aroma compounds in fried Takifugu obscurus liver, then studied the effect of aroma compounds on perceived umami taste using the sensomics approach. A total of 117 volatile compounds were identified from the fried liver. Thereinto, 30 volatile compounds related to five basic tastes were detected by gas chromatography/olfactometry-associated taste analysis. Aroma compounds associated umami, sweet and salty perception in the fried Takifugu obscurus liver showed the potential to enhance umami perception of MSG solutions. Three aldehydes, i.e. heptanal, (Z)-4-heptenal and 2-methylbutanal, significantly enhanced the umami intensity perception of an MSG solution (p < 0.05). The use of aroma compounds to enhance umami perception is considered as a promising tool, further broadening the research area of umami science for application as flavor enhancers in the food industry. In addition, this study also provides an insight into revealing aroma-taste interaction.

Similarity recognition approach to identify zero-added MSG soy sauce using stable isotopes and amino acid profiles

Seasonings such as naturally fermented soy sauce without added monosodium glutamate (MSG), are currently a growth market in China. However, fraudulent and mislabeled zero-added MSG soy sauce may cause a risk of excessive MSG intake, increasing food safety issues for consumers. This study investigates stable carbon and nitrogen isotopes and 16 amino acids in typical Chinese in-market soy sauces and uses a similarity method to establish criteria to authenticate MSG addition claims. Results reveal most zero-added MSG soy sauces had lower δ13C values (−25.2 ‰ to −17.7 ‰) and glutamic acid concentrations (8.97 mg mL−1 to 34.76 mg mL−1), and higher δ15N values (−0.27 ‰ +0.95 ‰) and other amino acid concentrations than added-MSG labeled samples. A combined approach, using isotopes, amino acids, similarity coefficients and uncertainty values, was evaluated to rapidly and accurately identify zero-added MSG soy sauces from MSG containing counterparts.

The potential protective effect of Camellia Sinensis in mitigating monosodium glutamate-induced neurotoxicity: biochemical and histological study in male albino rats

Monosodium glutamate (MSG) is the sodium compound derived from glutamic acid. Excessive daily ingestion of MSG leads to elevated amounts of glutamic acid in the bloodstream, which can be detrimental to brain structures. Camellia sinensis, often known as green tea (GT), is a rich source of essential hexogen antioxidants that are necessary for the body. Thirty-two adult male albino rats were divided into four groups (n = 8). Group 1 served as a control -ve group. Group 2 was given GT (1.5 ml/rat/day). Group 3 was given MSG (600 mg/kg/day). Group 4 was given MSG (600 mg/kg/day) and GT (1.5 ml/rat/day). All treatments were given orally for 28 days. MSG administration resulted in significant neurotoxicity in rats that was revealed by the significant reduction of serum concentration of glutathione peroxidase (GPx) and nitric oxide (NO), and the significant elevation of total antioxidant capacity (TAC) accompanied by the significant reduction of levels of serum monoamines (dopamine, serotonin, and norepinephrine) and histological changes in the hippocampus area CA1, dentate gyrus, and cerebellar cortex and positive immunohistochemical staining of glial fibrillary acidic proteins (GFAP) and calretinin. Administration of GT with MSG counteracted the MSG-mediated oxidative stress by significantly increasing serum concentrations of GPX and NO and significantly decreasing concentrations of TAC. Furthermore, GT significantly increased levels of serum monoamines (dopamine, serotonin, and norepinephrine). Moreover, it ameliorated the histological changes, GFAP, and calretinin immunostaining in brain tissues. It is envisaged that GT will serve as a viable protective choice for the inclusion of the neurotoxicity treatment procedure.

Central amygdala is related to the reduction of aggressive behavior by monosodium glutamate ingestion during the period of development in an ADHD model rat.

Monosodium glutamate (MSG), an umami substance, stimulates the gut-brain axis communication via gut umami receptors and the subsequent vagus nerves. However, the brain mechanism underlying the effect of MSG ingestion during the developmental period on aggression has not yet been clarified. We first tried to establish new experimental conditions to be more appropriate for detailed analysis of the brain, and then investigated the effects of MSG ingestion on aggressive behavior during the developmental stage of an ADHD rat model. Long-Evans, WKY/Izm, SHR/Izm, and SHR-SP/Ezo were individually housed from postnatal day 25 for 5 weeks. Post-weaning social isolation (PWSI) was given to escalate aggressive behavior. The resident-intruder test, that is conducted during the subjective night, was used for a detailed analysis of aggression, including the frequency, duration, and latency of anogenital sniffing, aggressive grooming, and attack behavior. Immunohistochemistry of c-Fos expression was conducted in all strains to predict potential aggression-related brain areas. Finally, the most aggressive strain, SHR/Izm, a known model of attention-deficit hyperactivity disorder (ADHD), was used to investigate the effect of MSG ingestion (60 mM solution) on aggression, followed by c-Fos immunostaining in aggression-related areas. Bilateral subdiaphragmatic vagotomy was performed to verify the importance of gut-brain interactions in the effect of MSG. The resident intruder test revealed that SHR/Izm rats were the most aggressive among the four strains for all aggression parameters tested. SHR/Izm rats also showed the highest number of c-Fos + cells in aggression-related brain areas, including the central amygdala (CeA). MSG ingestion significantly decreased the frequency and duration of aggressive grooming and attack behavior and increased the latency of attack behavior. Furthermore, MSG administration successfully increased c-Fos positive cell number in the intermediate nucleus of the solitary tract (iNTS), a terminal of the gastrointestinal sensory afferent fiber of the vagus nerve, and modulated c-Fos positive cells in the CeA. Interestingly, vagotomy diminished the MSG effects on aggression and c-Fos expression in the iNTS and CeA. MSG ingestion decreased PWSI-induced aggression in SHR/Izm, which was mediated by the vagus nerve related to the stimulation of iNTS and modulation of CeA activity.

Association between monosodium glutamate consumption with changes in gut microbiota and related metabolic dysbiosis-A systematic review.

Monosodium glutamate (MSG) is used as a common food additive in some foods. However, based on our search and knowledge, no comprehensive study discussed the effect of MSG on the human gut microbiome. In this study, the effects of MSG on the gut microbiome, liver, and kidney were performed. Data were collected from databases including PubMed, Scopus, Web of Science, and ScienceDirect using the search strategy and keywords. Finally, 14 eligible studies were selected for systematic review. This study provides a new perspective on the effects of MSG on the gut flora, shedding light on the potential relationship between MSG intake and human health.

Histopathological alterations in the vital organs of Indian major carp Labeo rohita exposed to monosodium glutamate (MSG)

BackgroundMonosodium glutamate (MSG E621) is one of the most popular flavouring agents of modern times and is widely used in many commercially packed food and even in house hold cooking. Previous studies revealed that excessive intake of MSG in diet causes obesity, metabolic defects, nephrotoxicity, neurotoxicity and hepatotoxicity in rats, but no reports are available in the literature about the ecotoxicological assessment of MSG by using fishes as a bioindicators. Since fishes are important consumer in aquatic food chain and directly linked with human health status, the present study was aimed to investigate the impact of MSG in freshwater fish Labeo rohita by using histological biomarkers.ResultsNinety-six h-LC50 of MSG to Labeo rohita was determined (1.5 g/L), and fish exposed to sub-lethal concentration of MSG (1/10th of 96 h-LC50 concentration of MSG (150 mg/L)) showed distinguished behavioural changes like erratic movement, loss of appetite and excessive mucous secretion all over the body as an adaptive syndrome to avoid the direct exposure to MSG in the medium. Histopathological analysis clearly depicts severe damages in the vital organs of fish. In gills, epithelial necrosis, hypertrophy, hyperplasia, primary and secondary gill lamellae degeneration, oedema, fusion of adjacent secondary lamellae and rupture of gill epithelium were observed. The intensity of tissue damage was increased as the exposure period was extended. The liver displayed vein congestion, vacuole formation, degeneration in parenchymal cells and bile stagnation, whereas MSG-treated kidney tissue showed high interstitial inflammation. Among the vital organs gill and liver displayed the highest histopathological alterations.ConclusionsThe present study clearly demonstrated that MSG is toxic to fish and able to cause significant damages in the vital organs as the exposure period was extended. Since the studies on the toxicity of MSG to fish are rare, the present investigation may contribute to the scarce literature on sub-lethal toxicity of MSG to freshwater fishes.

Monosodium Glutamate Intake and Risk Assessment in China Nationwide, and a Comparative Analysis Worldwide.

The sixth Total Diet Study (TDS) of China included a countrywide study to assess the health effects of MSG (monosodium glutamate). MSG detection, consumption analysis, and risk assessment were conducted on 168 samples from seven food categories of the most typical Chinese daily diet. The highest value of MSG in the daily diet of the Chinese population was 8.63 g/kg. An MSG intake of 17.63 mg/kg bw/d for the general population of China was obtained from content measurements combined with food consumption, while the data from the apparent consumption survey alone gave 40.20 mg/kg bw/d. The apparent consumption did not consider the loss of MSG during food cooking, resulting in an overestimate. To offer a global perspective, MSG content, food category contributions, and ingestion levels across nations were summarized and thoroughly investigated. A realistic, logical, and precise risk assessment protocol for MSG daily intake was developed in this article.

The Effect of Monosodium Glutamate Ingestion on Spatial Memory and Cognitive Behaviour in Wistar Rats

Monosodium glutamate (MSG), one of the most widely used food-additives in commercial foods gives a special aroma (umami) to processed foods. It’s vital to brain metabolism and function. Adverse effects of MSG have been widely reported. However, there is scarcity of literature on the action of MSG on spatial memory and cognition. Hence, there is need to assess the effect of MSG ingestion on spatial memory and cognitive behavior in Wistar rats. 25 Wistar rats were randomly selected into five groups and treated for three weeks thus: Group 1 (control), Group 2 (0.7 mL MSG), Group 3 (1 mL MSG), Group 4 (1.5 mL MSG) Group 5 (0.1 mL Epinephrine). Neurobehavioral (Barnes, navigation, and handgrip) activities exhibited by the various groups were recorded and analyzed using ANOVA. In the Barnes maze test, there was a significant decrease (p&lt;0.05) in escape time in group 4 when compared to the control for weeks 1 and 3. In week 1 of the Navigation maze test, group 4 animals spent less time (p&lt;0.05) to navigate the maze when compared to the control. In week 1 and 3 of the handgrip test, animals in groups 2, 3 and 5 had a significant decline (p&lt;0.05) in grip strength when compared to the control group; However, in week 2, only the animals in group 5 had a decline in grip strength (p&lt;0.05) when compared to control. MSG did not cause any form of neurotoxicity, cognitive or motor decline in rats.

NR2B-DAPK1-P53 mediated hippocampal cell death following monosodium glutamate ingestion and interventions with luteolin, caffeic-acid and phoenix dactylifera

Introduction: Glutamate is the major excitatory neurotransmitter in the brain, but its accumulation potentiates excitotoxicity. In most food seasonings is the monosodium glutamate (MSG), whose over ingestion have been reported with glutamate-like neurotoxicity, thus, this study investigated the efficacy of Phoenix dactylifera and two of its phytochemicals MSG hippocampal toxicity. Materials and Methods: Forty-eight male Wistar rats were randomly allocated to eight groups of six rats each (n=6). The control received normal saline, group 2 received 4 g/kg MSG, groups 3 to 5 received 4 g/kg MSG followed by 100 mg/kg caffeic-acid, 100 mg/kg luteolin and 500 mg/kg Phoenix dactylifera, while groups 6 to 8 received the above agents first followed by 4 g/kg MSG orally for 21 days. 24 hours after the last ingestion, the rats were euthanized and hippocamapal tissue was removed and processed for GluN2B, DAPK1 and p53 immuno histochemical staining. Results: Repeated MSG ingestions caused high expressions of GluN2B, DAPK1 and p53 in the hippocampus of the exposed rats suggestive of an apoptotic cascades along the NR2B-DAPK1-P53 neuronal death pathway. Pre- or post- treatment with caffeic-acid, luteolin or Phoenix dactylifera markedly reduced the hippocampal expressions GluN2B, DAPK1 and p53. Conclusion: Phoenix dactylifera and its flavonoids are capable of downplaying the activities GluN2B, DAPK1 and p53 in MSG toxicity, thereby preventing hippocampal cell death.

Perspective: Might Maternal Dietary Monosodium Glutamate (MSG) Consumption Impact Pre- and Peri-Implantation Embryos and Their Subsequent Development?

MSG alters metabolism, especially in the brain, when administered to experimental animals via gavage or similar means. Such administration is, however, not applicable to humans. More recently, though, MSG was shown to have these effects even when added to the food of mammals. Moreover, the levels of MSG in food needed to cause these metabolic changes are the same as those needed for optimum flavor enhancement. Near physiological concentrations of glutamate also cause mammalian blastocysts to develop with fewer cells, especially in their inner cell masses, when these embryos are cultured with this amino acid. We propose that consumption of MSG in food may overwhelm the otherwise well-regulated glutamate signaling needed for optimal development by pre- and peri-implantation mammalian embryos. In addition to immediate changes in cellular proliferation and differentiation as embryos develop, MSG ingestion during early pregnancy might result in undesirable conditions, including metabolic syndrome, in adults. Since these conditions are often the result of epigenetic changes, they could become transgenerational. In light of these possibilities, we suggest several studies to test the merit of our hypothesis.

Monosodium Glutamate Even at Low Dose May Affect Oxidative Stress, Inflammation and Neurodegeneration in Rats.

Monosodium glutamate (MSG) is a widely used flavour enhancer. A daily intake of MSG at high dosage (2000-4000mg/kg body weight) is reported to be toxic to humans and experimental animals. The present study aims to investigate the toxic effect of oral administration of MSG at low concentrations (30 and 100mg/kg body weight) by evaluating biochemical parameters of oxidative stress and inflammation in blood; expression of neuroinflammatory gene and histopathological changes in brain on male Wistar rats. The administration of MSG significantly increases serum level of fasting glucose, insulin, triglycerides, total cholesterol, low-density lipoprotein and decrease level of high-density lipoprotein. Significant low level of FRAP, GSH, SOD, CAT and higher level of MDA, PCO, AOPP, PMRS, NO, CRP, IL-6, TNF-α confirms substantial oxidative stress followed by inflammation after 100mg MSG treatment. RT-PCR figure shows significant expression of neuroinflammatory gene IL-6 and TNF-α and histopathological examination revealed severe neurodegeneration in hippocampus (CA1 and CA3) and cerebral cortex region of brain at 100mg MSG treatment. Our result provides evidence that MSG administration at 30mg does not impose toxicity, however at 100mg/kg body weight, which is considered a low dose, there is significant toxic effects and may be detrimental to health.

Use of monosodium glutamate in foods: the good, the bad, and the controversial side

Introduction: Monosodium glutamate (MSG) is known as a flavor-enhancing compound and also the fifth basic taste (umami). About the safety of using MSG as a food additive, some studies show indications that there is no threat and others show the opposite. There is no consensus about the advantages and disadvantages of using MSG. Objective: To systematically review studies in the international literature on the knowledge of the pros and cons of using glutamate in food. Methods: Systematic review of studies published in journals indexed in ScienceDirect and PubMed databases. Articles published until 2020 were included. The aspects involving the advantages and disadvantages were discussed, as well as the health risks related to the MSG intake from diet. Results: The revised studies showed that MSG can reduce the amount of sodium in foods without modifying flavor. Although authorities indicate that MSG is safe for human consumption, some studies highlight that health risk is real. The use of MSG is still controversial because there are some misunderstandings in the applied amounts of MSG absorption and metabolism. Conclusion: MSG is widely applied in industrial and homemade food. The need for further studies is crucial, and aspects such as metabolism and amounts of MSG effectively consumed must be better evaluated.

Systemic administration of monosodium glutamate induces sexually dimorphic headache- and nausea-like behaviours in rats.

Ingestion of monosodium glutamate (MSG) causes headache, nausea, and craniofacial tenderness in healthy individuals. The present study explored whether MSG produces behavioural signs of headache, nausea, and changes in craniofacial sensitivity in rats. The behavior of male and female Sprague-Dawley rats was video recorded before and after intraperitoneal (i.p.) injections of MSG (1-1000 mg/kg), nitroglycerin (GTN, 10 mg/kg), or normal saline. Behaviors (grimace score, head-flicks, rearing, head scratches, facial grooming, lying-on-belly, and temporalis muscle region mechanical withdrawal threshold) were evaluated. Facial cutaneous temperature of the nose and forehead was measured before and after i.p. injections via infrared thermography. Plasma glutamate and calcitonin gene-related peptide concentrations after administration of 1000 mg/kg MSG were measured in anesthetized rats. Monosodium glutamate induced nocifensive, headache-like, and nausea-like behaviors in a dose-related manner but had no effect on mechanical threshold. Monosodium glutamate (1000 mg/kg) induced a significantly greater frequency of headache-like behavior in females but a longer duration of nausea-like behavior in males. Monosodium glutamate produced a prolonged increase in plasma glutamate and calcitonin gene-related peptide concentrations. Co-administration of the median effective dose of MSG (350 mg/kg) with GTN (10 mg/kg) amplified headache-like behaviors, induced significant craniofacial sensitivity, and produced increased nausea-like behaviour. Co-administration of sumatriptan or naproxen with MSG (1000 mg/kg) significantly attenuated MSG-induced nocifensive and headache-like behaviors. Our data suggest that systemic administration of MSG to rats induces behavioral correlates of headache and nausea. This model may offer another avenue for research on the mechanism and treatment of primary headache disorders such as migraine.

The Quality of Yellow Fin Tuna Powder (Thunnus Albacores) as a Natural Flavoring Alternative

Flavoring is already commonly used by the community, but on the market, flavoring generally contains monosodium glutamate (MSG). Alternative processed yellow fin tuna (Thunnus albacores) into natural flavoring fish powder without MSG becomes interesting and very useful for reducing MSG intake in the people of North Maluku. This type of research is experimental research conducted in September - November 2018 in the SIG Laboratory, Bogor for chemical quality testing (sodium, water, protein, and total fat) and Food Organizing Laboratory for Nutrition Department of Health Ministry of Ternate for making fish powder and organoleptic quality tests (color, texture, aroma, and taste). Chemical test results obtained sodium content of 3204.79 mg / 100 g of sample, moisture content of 6.08%, protein of 48.76%, and total fat of 3.28%; and the organoleptic test results obtained a mean ± SD of the color aspect of 4.0 ± 0.7, texture of 3.5 ± 0.9, aroma of 4.1 ± 0.8, and taste of 3.7 ± 1, 0. It was concluded that the heating process (roasted and oven-dried) affected the chemical quality of yellow fin tuna powder, and obtained sodium 3204.79 mg / 100 g, Water content 6.08%, protein content 48.76%, and total fat 3.28%; and in terms of organoleptics, the average panelist likes color and aroma, while aspects of taste and texture are only part of the panelists who say they like.

Awareness among Saudi Arabian parents of the relationship between Monosodium Glutamate intake and increasing Body Weight

Monosodium glutamate (MSG) is an amino acid which is widely used and approved as a flavor enhancer for a broad range of food. Glutamate receptor can be stimulated excessively to cause diabetes and cancer. MSG is associated with metabolic syndrome in humans. The main purpose of this study is to find a possible correlation between monosodium glutamate and signs of overweight among young children in Saudi Arabia. An electronic cross-sectional study was conducted in 2016 in Jeddah, Saudi Arabia. Participants consisted of 572 Saudi parents of children aged between 6-18 years. Data analysis was done using t-test and chi-square test. Overweight children population was found to be relatively small in Saudi Arabia compared to other gulf countries such as United Arab Emirates (UAE) (40%). There is a statistically significant relationship between average weight and a preference for fast food at home. It is strongly recommended to reduce the amount of MSG taken in fast foods and snacks and some types of sweets for the prevention from associated chronic diseases such as cancer, diabetes, obesity, and others. Moreover, increasing public awareness about obesity and its main causes by putting posters in public places. Announcing detailed information on the causes of obesity in local magazines. Doing the study in other age/gender categories like women and elderly.

The adverse effect of long term intake of Monosodium Glutamate on kidney performance

Monosodium glutamate (MSG) is a food additive that is considered as a water and environmental pollutant and affects the tissues of the living being. This study was aimed to find the effect of long-term administration of MSG on the mass of mesangial cells of the kidneys. Forty adult male rats were divided into four groups (10 each). Control groups 1&2 were supplied orally with distilled water for 30 and 60 days, respectively. Treatment groups 1&2 were supplied orally with 15 mg/kg Bwt of MSG for 30 & 60 days, respectively. Control and treatment groups were sacrificed, specimens of kidneys were obtained, fixed with 10% neutral buffered formalin, processed by Routine histological techniques, stained by Hematoxylin and eosin, and PAS (Periodic Acid-Schiff) stains then examined under the light microscope. The result found enlargement in a mesangial mass represented by hypertrophy and hyperplasia of mesangial cells leading to mesangial proliferative glomerulonephritis. Accordingly, the study showed an increase in creatinine values, indicating a disturbance in renal function. This will lead to a decrease in the sizes of the glomeruli of renal corpuscles and a relative increase of Bowman’s space. With the time of the experiment, the glomerular capillaries and gates of basement membranes will be closed, resulting in renal filtration disorders. It was concluded that the long-term intake of MSG leads to indirect narrowing of the glomerular capillary lumen, causing kidney failure.

Investigating DNA Damage Mechanism Induced by Monosodium Glutamate and Associated DNA Repair Cell Machinery: A Literature Review

Introduction: Monosodium Glutamate (MSG) is a widely used food additive to enhance flavours. Though commonly used, MSG’s accumulation in the body can induce genomic instabilities. These genome instabilities are detectable through various methods such as Random Amplified Polymorphic DNA Polymerase Chain Reaction (RAPD-PCR) and comet assay. Additionally, cells can employ DNA repair mechanisms to ameliorate this damage. The objective of this review paper is to investigate the role of prolonged MSG ingestion in DNA damage, potential downstream diseases, and DNA repair mechanisms that cells undertake to counteract these effects, such as nucleotide excision repair (NER) and base excision repair (BER). Compounds such as vitamin C, green tea extract, and Allium sativum have been shown to ameliorate the health hazards of MSG by inhibiting oxidative stress, reducing apoptosis, and increasing antioxidant availability. Methods: This review focuses on MSG-induced DNA damage mechanisms including gene suppression, chromosomal disruption, and carcinogenic effects. We conducted a comprehensive literature review of 28 peer-reviewed articles published since 2000-present. Results: Studies show that MSG consumption may lead to the formation of Reactive Oxygen Species (ROS) and micronuclei (MN), which are known as biomarkers of carcinogenesis. Furthermore, the genomic instabilities that lead to this effect were identified through the use of RAPD-PCR and comet assays. These instabilities are mainly dealt with by endogenous repair machineries such as NER and BER. Also, researchers have identified many substances which act as preventative measures towards the potential harmful impacts of MSG. Discussion: Diseases, such as cancer and obesity, may be linked to chronic intake of MSG. The efficacy of the mentioned DNA damage detection methods will be discussed. Furthermore, the endogenous mechanisms of NER and BER are outlined in this review. Substances such as vitamin C, green tea extract, and Allium sativum aid to prevent genotoxic effects induced by MSG. Conclusion: Through this research, we hope to bring awareness to the harmful impacts of MSG on genome stability and its role in disease development. We aim to educate the public about the prevalent usage of MSG in the food industry and to inform individuals to take precautions in their food consumption.

Omega-3 Rich Oils Attenuate ADHD-Like Behaviour Induced by Dietary Monosodium Glutamate in Rats.

&lt;b&gt;Background and Objective:&lt;/b&gt; Attention Deficit Hyperactivity Disorder (ADHD) is a neurodevelopmental disorder characterized by inattention, hyperactivity and cognitive dysfunction. The present study was designed to examine the possible modulatory effect of Fish, Walnuts or Fenugreek Oils against Attention Deficit Hyperactivity Disorder (ADHD)-like Behavior induced by Monosodium Glutamate (MSG) in Rats. &lt;b&gt;Materials and Methods:&lt;/b&gt; Fifty weaning rats were divided into five groups, (each group contain 10 rats) as follows: Group 1: Normal control rats were fed on a balanced diet. Groups from 2-5 rats were fed on a balanced diet+MSG (0.4 g kg&lt;sup&gt;&lt;/sup&gt;&lt;sup&gt;1&lt;/sup&gt; diet), Group 2 served as a positive control group whereas group 3, 4 and 5 treated with Fish, Walnuts and Fenugreek oil, respectively, (200 mg kg&lt;sup&gt;&lt;/sup&gt;&lt;sup&gt;1&lt;/sup&gt; b.wt.) by intra-gastric tube. Biochemical and behavioural parameters were tested as well as microscopic examination of brain tissue was done. &lt;b&gt;Results:&lt;/b&gt; MSG ingestion caused marked disruption in locomotors activity, memory function and brain tissue structure along with significant abnormalities in some bio-markers and reduction in the gene expression level of Bcl-2 in brain tissue. However, treatment with the tested oils showed remarkable effect by reversing the condition. &lt;b&gt;Conclusion:&lt;/b&gt; Dietary supplementation with walnut; fenugreek or fish oils at the tested dose could modulate the condition of ADHD in rats.

Spirulina as Anti-Obesity and Hepato-Renal Protective Agent in MSG -Exposed Female Rats

High intake of monosodium glutamate (MSG) –containing foods was reported as a major health problem in Egypt. Thus, dietary interventions aim to prevent the deleterious effects of this additive were badly needed. This study was carried out to investigate the effect of concurrent consumption of MSG and Spirulina (S. platensis) on body weight as well as hepato-renal functions and histopathology in female rats. Twenty adult female albino rats were divided into four equal groups, including the control group, while groups 2 to 4 were administered 6 mg MSG/kg body weight daily, and kept untreated (group 2), or concurrently fed pelleted balanced diet supplemented with 0.5 and 1 % of Spirulina powder for 6 weeks (groups 3 and 4, respectively). At the end, body weight gain, feed intake and feed efficiency ratio were calculated. Liver and kidney functions were determined in sera, while oxidative stress markers were determined in liver and kidney tissue homogenates. Moreover, specimens from liver and kidney of sacrificed rats were histopathologically examined. On the other hand, phenolic profile of Spirulina powder was identified and quantified by HPLC. Findings indicated that MSG consumption resulted in overweight, liver and kidney dysfunction along with oxidative stress, which was further confirmed by histological staining. Due to the high content of phenolic compounds rather than other antioxidant agents, Spirulina powder exerted anti-obesity properties and alleviated the toxic hepato-renal effects caused by MSG consumption. So, dietary supplementation of MSG –containing food products with Spirulina powder is recommended to prevent its accompanied health abnormalities.