Dietary monosodium glutamate altered redox status and dopamine metabolism in lobster cockroach ( Nauphoeta cinerea )

Abstract

Monosodium Glutamate (MSG), also referred to as sodium glutamate, is the known sodium salt of the amino acid; glutamate or glutamic acid. It is commonly used at home, fast food restaurant, and in the food industry because of its flavor and umami taste that increases the meaty, spicy, and acceptable flavor of food and food products, just like the taste of natural glutamate. It is the major component of stock cubes, seasonings, and spices used in soups, ramen, gravy, stews, condiments, smoked meat products, hamburger, ketchup, mayonnaise, pepperoni, and savory snacks. In the pure form, MSG is a white crystal-like powder which appears like a table salt or sugar (Lavine, 2007; Stanska & Krzeski, 2016). The hydrolysis of MSG causes prolong increase in glutamate concentration (Ninomiya, 2001; Yamaguchi, 1998). Therefore, consumption of large amount of MSG bring about excessive levels of glutamate in the brain which causes unrestrained overstimulation of the nerve cells; thus, MSG is thought to be an excitotoxin and could result in oxidative stress and neurodegenerative conditions (Ikeda, 1909; Ninomiya, 1998). The redox status is the balance between the free radicals produced during cellular activities and the physiological antioxidant defense system. Oxidative stress occurs when the level of oxidants surpasses the antioxidants produced and thus, leads to the damage

Neurolocomotor Behavior and Oxidative Stress Markers of Thiazole and Thiazolidinedione Derivatives against Nauphoeta cinerea

“…Lipid peroxidation (LPO) is characterized as irreversible degradation of plasma membrane lipids, generating a series of degradation products such as malondialdehyde (MDA); its significant levels are detectable as species reactive to thiobarbituric acid (TBARS), a marker of oxidative stress [ 53 ]. The substance NJ20 caused a significant increase in MDA at a concentration of 1 mM ( Figure 5 ), similar to the effect observed for sodium glutamate, a potent neurotoxic agent [ 49 , 54 ]. However, NW05 caused a reduction in levels when compared to the control group, results that corroborate those of Bittencourt et al [ 55 ], who found that isolated caffeine decreased the damage induced by lipid peroxidation by 25%.…”