Effect of Neonatal Exposure of Monosodium Glutamate in Kidney of Albino Mice – A Histological Study

Abstract

Monosodium Glutamate (MSG) is a commonly used food additive. Scientists have found that MSG has toxic effects in several tissues and organs like neurons, liver, testes, ovary, kidneys etc due to oxidative stress both after exposure in neonatal period as well as in adult animal models. Although various reports have suggested that MSG has damaging effect in kidneys only few histological studies are available. This study was done to observe any histological changes in kidneys of albino mice after neonatal exposure with MSG. Study showed significant changes in weight and volume of kidneys in gross morphology. Increased urinary space and dilatation of proximal convoluted tubules (PCT) and distal convoluted tubules (DCT) were constant finding in experimental animals. There were loss of luminal microvilli and reduced height of lining cells of both PCT and DCT.

Effect of Monosodium Glutamate and Vitamin C on Rat Parotid Gland

“…These observations agreed with Bhattacharya et al (19), and Moussa (20) who stated that extensive lipid peroxidation is associated with cellular disorganization, disintegration of membrane integrity and nuclear pyknosis.…”

The Effects of Apocynin on Monosodium Glutamate Induced Liver Damage of Rats

“…Bhattachary et al reported that MSG, caused deterioted deteriorated hepatocyte cell membrane, and small and pyknotic nuclei. The researchers also reported a prominent increase in vacuolization of hepatocytes and decreased PAS-positive reaction due to glycogen distribution in hepatocytes [ 49 ]. Waer and Edress administered 60 mg/100 g MSG orally to rats for two months in their study.…”

Pelatihan Pembuatan Penyedap Rasa Non-MSG Berbahan Dasar Jamur Tiram Putih di Kelurahan Karang Taruna, Kecamatan Pelaihari, Kabupaten Tanah Laut, Kalimantan Selatan

“…Pemilihan jamur tiram menjadi produk penyedap rasa non-MSG ditinjau juga pada kondisi masyarakat Kalimantan Selatan yang akhir-akhir ini banyak beralih menggunakan penyedap rasa non-MSG dikarenakan kesadaran masyarakat akan pentingnya hidup sehat namun tetap menginginkan citra rasa yang kuat pada makanan mereka. Banyaknya efek samping akibat penggunaan penyedap rasa yang mengandung monosodium glutamat (MSG) mengakibatkan potensi jamur tiram sangat tinggi untuk diolah menjadi produk penyedap rasa karena mengandung asam glutamat tetapi rendah sodium dan kalium (Bhattacharya et al, 2011;Sukmaningsih, 2011). Jamur tiram merupakan salah satu jenis jamur yang memiliki kandungan protein cukup tinggi dengan lemak yang rendah, dan kadar serat pangan yang tinggi (Muchtadi, 2010).…”