5257
Eman Farouk Mohamed El-Haggar
The Protective Action of Spices Against Health Hazards of Monosodium Glutamate
Monosodium glutamate, spices, kidney function, liver function plasma lipids, antioxidant enzymes, cholinesterase, brain.
The present study was carried out to investigate the protective role of some spices against harmful effects on albino rats ingesting monosodium glutamate (MSG) with their diet. Ten of some spices which are usually used by Egyptians were selected in this study. They were mixed either as individual spice or in a combination with the MSG. The individual or the mixture of spices were subjected to chemical analysis for the evaluation of their antioxidant properties such as total phenolic content (TPC), radical scavenging activity 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-Azinobis 3-etilbenzotiazolin-6-sulfonic acid dominium salt (ABTS). In this study, the ethanol extract of selected spices mixture was subjected to HPLC analysis to identify its differential phenolic pattern. It revealed the presence of cinnamic acid, rosmarinic acid, coumarin and galic acid. Biological evaluation of the spices either alone or in combination was tested on experimental animals. It was carried out on fifty four male Sprague Dawley Albino rats with approximate weight of (100 ±10 g). Rats were divided into nine groups each of six rats. Two groups were left as control; Negative (basal diet) and positive (MSG 70 g/kg diet). Other two groups were treated with MSG plus two different doses of the selected spices mixture (11.2 g/kg diet and 22.4 g/kg diet). Five groups were fed on MSG (70 g/kg) plus cinnamon or ginger or sumac or rosemary or thyme in a dose of 11.2 g/kg diet, respectively. The experiment lasted for 8 weeks the Feed intake, body weight and organs weight % had been recorded. Biochemical results revealed a decrease in plasma glucose for rats that received the higher dose of the spices mixture. There was a significant decrease in blood hemoglobin concentration in MSG group compared to control (-ve) group. Addition of any of the spices used with the MSG led to an improvement in liver and kidney functions, lipid pattern, antioxidant enzymes and oxidation state. On the other hand, the antioxidant enzymes represented by SOD and GPx of the brain tissue, there was increase in both enzyme activity when using any of the spices compared to MSG group. There is a significant increase in true cholinesterase of brain tissue in MSG group relative to control (-ve) group. Adding any of the spices to MSG in the diet caused a reduction of the activity of true cholinesterase in most groupsexcept group 8 and 9 that were given rosemary and thyme, respectively with MSG. The biochemical results were confirmed by theresults of histopathological examination which revealed liver degeneration and brain tissue congestion, eodema around the neurons, vacuolization and neuronal necrosis in the control (+ve) group.
2016
Ph.d
Helwan
Faculty of Economics and Political Science