Informatics Publishing Limited

M. M. Sani ¹, A. B. Bello ¹, A. A. Adam ¹, H. Abubakar ², S. Ahmad ³, M. G. Muhammad ⁴

Affiliations
1 Department.of Biochemistry, College of Medicine and Allied Health Professions Federal University Dutse, P.M.B 7156 Jigawa State, NG
2 Centre for Biotechnology Research, Bayero University, Kano. P.M.B. 3011, Kano, NG
3 Department of Chemistry, Federal University Dutse, P.M.B 7156 Jigawa State, NG
4 Department of Biochemistry, School of Technology, Kano State Polytechnic Kano, NG

Abstract

Food additives are substances added to food to preserve, flavor or enhance its taste and appearance. However, the use of monosodium glutamate (MSG) has raised a lot of controversies regarding health concerns of its usage especially in relation to dyslipidaemia. Aim: This study aims to determine the effect of MSG on weight and lipid profile of experimental animals, and its possible atherosclerotic potential Methods: Four groups of male Wister rats (n=5, mean weight 126g) were administered MSG at dose levels of 0, 4 mg/kg body weight, 8 mg/kg body weight and 16mg/kg body weight for a period of 14 days. Changes in weight and lipid profile of all groups were evaluated after the last day of treatment. Results: Results showed that oral administration of the stated dosages of MSG significantly (p>0.05%) decreased serum levels of Total Cholesterol (TC) and Low Density Lipoprotein Cholesterol (LDL-C) with a simultaneous significant (p>0.05%) increase in the level of serum Triacylglycerol (TAG) and Very low Density Lipoprotein cholesterol (VLDL-C). However, oral MSG at the applied doses has shown no effect on the level of serum High Density Lipoprotein (HDLC). Conclusion: We therefore concluded that with the increase in serum TAG level, and non-responsive serum HDL level, MSG stands to be one of the agents capable of increasing the risk of atheroma development and subsequent atherosclerosis.

Keywords

Monosodium Glutamate, Glutamic Acid, Food Additives, Lipid Profile, Umami, Atherosclerosi.

Full Text