Lipid Peroxidation and Antioxidant Status of the Cerebrum, Cerebellum and Brain Stem Following Dietary Monosodium Glutamate Administration in Mice
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Date
2011-07-28
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Science Alert
Abstract
The effect of the ingestion of large amounts of MSG administered with diets on different brain regions was investigated. Animals were divided into two groups of six mice each. The control group was fed with water and diet only while the experimental group was placed on water and a diet containing 30% (w/w) MSG for 14 weeks. Internationally acceptable procedures were used for all the parameters analyzed in this study. Following MSG administration, there were increases (p<0.01) in the total brain weight as well as the brain weight to body weight ratio with a reduction (p<0.01) in body weight. The weights of both the cerebrum and the cerebellum were increased (p<0.05). Lipid Peroxidation (LP) was increased (p<0.05) in the cerebrum, reduced in the brain stem and remained unchanged in the cerebellum. Catalase (CAT) activity in both the brain stem and the cerebrum was increased (p<0.05) but the cerebellum was unaffected. Superoxide Dismutase (SOD) activity and Glutathione (GSH) level were reduced (p<0.05) in the cerebellum but the antioxidants were not affected in the cerebrum and the brain stem. The results of the present study suggest that the ingestion of large amounts of MSG with diet causes an increase in the weight of cerebrum with simultaneous increase in LP and reduction in CAT activity.
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Monosodium glutamate, Brain, Excitotoxicity, Lipid peroxidation, Catalase, Flavour enhancer
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12