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Research Article Volume 9 Issue 3
Monosodium glutamate-containing flavour enhancer: effect on liverand kidney in experimental animal
Mutiu A Alabi, Taoheed A Abdulsalam, Emmanuel O Ajani, Femi J Afolabi, Monday P Obagunwa
Received: April 24, 2019 | Published: June 20, 2019
Citation: Alabi MA, Abdulsalam TA, Ajani EO, et al. Monosodium glutamate-containing flavour enhancer: effect on liverand kidney in experimental animal. J Nutr Health Food Eng. 2019;9(3):92?95. DOI: 10.15406/jnhfe.2019.09.00332
Abstract
The safety of monosodium glutamate-containing flavour enhancer at 15 ml/Kg (0.6g/Kg) body weight was investigated on the liver and kidney function, antioxidant/lipid peroxidation and lipid profile of albino rats. Twenty eight (28) male albino rats were randomly assigned into four groups, of seven (7) rats each. Animals in group A (the control)were administered normal saline orally while animals in groups B, C, and D were administered orally with 15ml/Kg (0.6g/Kg) body weight of Vedan, fermented Locust Bean (Iru) and Maggi cubes (all are monosodium glutamate-containing flavour enhancer) respectively for 32days. Results showed that there was no significant (P<0.05) difference in the activities of alanine transaminase (ALT) and aspartate transaminase (AST), creatinine and uric acid level, lipid profile and level of TBARS of the liver and kidney of the animals when compared with those of the control. Vedan, fermented Locust Bean Seed (Iru) and Maggi significantly (P<0.05) increased catalase activity of the liver and kidney of the animals. Results from this study showed that Vedan, fermented Locust Bean (Iru) and Maggi cubes consumed at 15ml/Kg (0.6g/Kg) pose no adverse effect on the liver and kidney functions, generated no reactive species, increased enzymic antioxidant system and does not increase cholesterol deposition in the liver and kidney in rats.
Keywords: Monosodium glutamate, liver and kidney functions, antioxidant, lipid peroxidation, lipid profile, TBARS
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