Neuroprotective Effect of Morin Hydrate against Attention-Deficit/Hyperactivity Disorder (ADHD) Induced by MSG and/or Protein Malnutrition in Rat Pups: Effect on Oxidative/Monoamines/Inflammatory Balance and Apoptosis

Abstract

Monosodium glutamate (MSG) is one of the most widely used food additives. However, it has been linked to protein malnutrition (PM) and various forms of toxicities such as metabolic disorders and neurotoxic effects. The current study is the first to explore the association between MSG, PM, and induced brain injury similar to attention-deficit/hyperactivity disorder (ADHD). Moreover, we determined the underlying mechanistic protective pathways of morin hydrate (MH)―a natural flavonoid with reported multiple therapeutic properties. PM was induced by feeding animals with a low protein diet and confirmed by low serum albumin measurement. Subsequently, rat pups were randomized into seven groups of 10 rats each. Group I, III, and VI were normally fed (NF) and groups II, IV, V, and VII were PM fed. Group I served as normal control NF while Group II served as PM control animals. Group III received NF + 0.4 g/kg MSG, Group IV: PM + 0.4 g/kg MSG, Group V: PM + 60 mg/kg MH, Group VI: NF + 0.4 kg/g MSG + 60 mg/kg MH and Group VII: PM + 0.4 kg/kg MSG + 60 mg/kg MH. At the end of the experimental period, animals were subjected to behavioral and biochemical tests. Our results showed that treatment of rats with a combination of MSG + PM-fed exhibited inferior outcomes as evidenced by deteriorated effects on behavioral, neurochemical, and histopathological analyses when compared to rats who had received MSG or PM alone. Interestingly, MH improved animals’ behavior, increased brain monoamines, brain-derived neuroprotective factor (BDNF), antioxidant status and protein expression of Nrf2/HO-1. This also was accompanied by a significant decrease in brain MDA, inflammatory markers (NF-kB, TNF-α and IL1β), and suppression of TLR4/NLRP3/caspase-1 axis. Taken together, MSG and/or PM are associated with neuronal dysfunction. Our findings suggest MH as a potential neuroprotective agent against brain insults via targeting Nrf2/HO-1 and hindering TLR4/NLRP3 inflammasome signaling pathways.

Canagliflozin alleviates valproic acid-induced autism in rat pups: Role of PTEN/PDK/PPAR-γ signaling pathways

“…The ending number of pups was eight in all groups, except for the control group, which was 10. Rats were injected intraperitoneally with ketamine (80 mg/kg) (Salem et al, 2022) and sacrificed by cervical dislocation. Then brains were dissected out and washed with ice-cold saline.…”

Flavonols in Action: Targeting Oxidative Stress and Neuroinflammation in Major Depressive Disorder

“…The study indicated a crucial role of antioxidative and anti-inflammatory mechanisms in attenuating the severity of the disease. Thus, morin improved oxidative stress parameters (by targeting Nrf2/HO-1 pathway), monoamine levels, and inflammatory status (by hindering the TLR4/NLRP3 pathway) in pups with ADHD [ 266 ].…”

PENGOLAHAN JAMUR TIRAM (Pleurotus ostreatus) SEBAGAI PENYEDAP RASA ALAMI DENGAN METODE HIDROLISIS PROTEIN MENGGUNAKAN ENZIM DARI EKSTRAK NANAS (Ananas comosus)

“…Masyarakat Indonesia mengkonsumsi makanan yang mengandung penyedap seperti vetsin/MSG, kaldu instan, dan bumbu masak lainnya cukup tinggi yaitu 77,6% ≥1 kali per hari (Yamin et al, 2022). Namun, MSG merupakan bahan tambahan pangan penyedap rasa yang diizinkan dengan penggunaan secukupnya dan WHO menetapkan batas maksimum penggunaan MSG yaitu 120 mg/kg berat badan per hari (Dillasamola et al, 2021;Salem et al, 2022). Penyedap rasa merupakan Bahan Tambahan Pangan (BTP) yang dapat memberikan rasa pada bahan pangan sehingga dapat bertambah manis, asam, asin, gurih, dan sebagainya (Samaun et al, 2021;Wicaks.…”

“…Penyedap rasa alami diperoleh dari hewan maupun tumbuhan secara langsung atau melalui proses fisik, enzimatis, atau mikrobiologi sedangkan penyedap rasa sintetis diperoleh melalui proses kimiawi dengan bahan baku dari alam maupun hasil tambang (Tabbal, 2022;Tamaya et al, 2020). Penyedap rasa komersial sebagian besar merupakan produk hasil sintesis yang terbuat dari asam amino L atau garamnya dan 5-nukleotida (5-IMP dan 5-GMP) (Perdani et al, 2022;Tamaya et al, 2020) Garam asam amino L yang banyak digunakan sebagai bahan baku penyedap rasa makanan adalah monosodium glutamate (MSG) (Salem et al, 2022). MSG merupakan garam natrium dari asam glutamat yang dapat terurai menjadi natrium dan glutamat saat terkena air ludah, yang juga merupakan sumber natrium tinggi.…”