Protective Effect of Curcumin Against Monosodium Glutamate-Induced Oxidative Renal Damage: biochemical and histopathological study Received in original form: 23 September 2022 Accepted finally: 5 December 2022

Abstract

Introduction: Monosodium glutamate (MSG) is frequently used as a flavoring agent and taste enhancer in processed modern foods. Aim of study: to assess the effects of MSG on the renal cortex and renal indices of rats and to investigate the possible protective effect of curcumin (biochemically, histologically and immunohistochemically). Material and methodology: for this study, 40 adult male albino rats (10 in each group) were used, first group (control) was given 2 ml / kg olive oil, second group received 100 mg/kg curcumin (CUR) dissolved in 2 mL/kg olive oil once daily, third group orally received 4 g/kg of MSG once daily for 14 days dissolved in distilled water and the fourth one orally received the same doses of CUR and MSG mentioned above once daily for 14 days. Blood and renal samples were collected from each group then analyzed. Results: MSG caused significant increase in urea, creatinine and renal malondialdehyde while, superoxide dismutase and catalase activities were decreased. Additionally, the histopathological deterioration matched with the biochemical analysis. Curcumin caused improvement of the alterations induced by MSG. Conclusion: MSG caused impairment of renal function by inducing oxidative damage, however, curcumin protected against MSG-induced nephrotoxicity by its antioxidative properties.

Effects of Administration of Bouillon Cubes on Insulin Resistance, Lipid Profile and Renal Function Parameters in Female Albino Rats

“…In another study, MSG treated rats showed disorganized renal structure; shrunken glomerular tufts with dilatation of the capsular space, vacuolated cytoplasm of tubular cells with periglomerular fibrosis and interstitial nephritis. [31,32].…”