Effect of Monosodium Glutamate and Vitamin C on Rat Parotid Gland

Abstract

BACKGROUND:Monosodium glutamate is one of the most frequently applied taste enhancers in modern food industry. Long term consumption of high doses of MSG can elevate the oxidative stress mainly through the production of Reactive Oxygen Species and lead to cytotoxicity in multiple tissues in the body. Vitamin C is a well-known potent antioxidant and has been shown to protect various tissues against oxidative stress induced damage. OBJECTIVE: to determine the histological effect of Monosodium glutamate and vitamin C on parotid glands of albino rats. MATERIALS AND METHODS: 30 male adult albino rats were equally divided into 3 groups; control group that received 1 ml distilled water orally once daily, MSG group that received 30 mg/kg bodyweight of Monosodium Glutamate daily and MSG+ Vit C group that received 30 mg/kg bodyweight of MSG followed by 100mg/kg bodyweight of Vitamin C in distilled water daily by oral gavage. After 8 weeks, rats were euthanized, parotid glands were dissected out to be processed for histological examination. RESULTS: Histological examination of parotid of MSG group revealed acinar cells with signs of atrophy and degeneration demonstrated as cytoplasmic vacuolations, pyknotic or apoptotic nuclei. Secretory striated duct showed luminal dilatation and partial loss of basal striations. MSG+ Vit C group showed more preservation of normal architecture of serous acini and ducts. CONCLUSION: MSG produced significant degenerative effects on parotid glands of albino rats and coadministration of vitamin C was effective in protecting gland tissue against MSG-induced damage.