HEPATOTOXICITY OF MONOSODIUM GLUTAMATE EXPOSURE IN WISTAR RATS: PROTECTIVE POTENTIAL OF VITAMIN E

ABSTRACT

Monosodium glutamate commonly known as MSG, is a flavour enhancer used to add umami taste to dishes. It is derived from glutamic acid, an amino acid found naturally in foods, it has been linked to a number of adverse effects including its toxicity on reproductive organs by inducing oxidative stress. Vitamin E is a well-known antioxidant widely used to protect several organs against oxidative damage. The aim of the present study was to investigate the protective potential of vitamin E against MSG-induced hepatotoxicity in adult Wistar rats. Twenty (20) adult Wistar rats weighing between 170g and 200g were randomly divided into four groups of five (5) rats each: Group A served as control, Group B was administered with 200 mg/kg body weight of monosodium glutamate only, Group C was administered with 100 UI/Kg body weight of vitamin E following treatment with 200 mg/kg body weight of monosodium glutamate, Group D was administered with 100 UI/Kg body weight of vitamin E only. The administration lasted for 28 days and was done orally using an orogastric tube. After the duration of administration, the rats were sacrificed and the liver was harvested. The tissue was processed for haematoxylin and eosin staining as well as for Masson’s trichrome staining. Results showed that there was a significant decrease (p<0.05) in weight gain in the MSG-only group compared to the control. Histological findings from the study showed that MSG caused zonal necrosis and mild Kupffer cell activation in the liver. However, co-administration of vitamin E with MSG showed that vitamin E was able to protect the liver against MSG-induced liver damage. In conclusion, this study presents histological evidence that Vitamin E protects the liver against monosodium glutamate-induced damage.