Introduction: The material we have in our hands represents a commonly used additive for enhancing the savor of different foods producing an exceptional kick. The oxidative stress might be augmented by high intake of MSG and results in cytotoxicity of various tissues.
Aim: To evaluate the effects of MSG on the buccal mucous membrane of rats (male, adult, albino) through histological and immune-histochemical investigations.
Material and methods: Thirty adult male albino rats (n=30) were used in this study. Random division of the samples were done, grouping those samples within 2 alike groups; group I and group II (n=15 rats). Group I (Control); rats were treated by distilled water (2 ml) daily by gastric tube, and Group II (MSG treated); rats were given MSG daily using a 30 mg/kg dosage which is thawed in (2 ml) distilled water by gastric tube. Rats of all groups, were euthanized and sacrificed six weeks after the start of experiment. Specimens from buccal mucosa were dissected out and processed where, Hematoxylin and Eosin and Mallory trichrome stains were used at one part, and in the other part immuno-histochemical stains were utilized for identifying the expression of (PCNA) gene.
Results: The histological results of the buccal mucous membrane of MSG- supplemented group as compared, to control group, exposed shrivelled epithelial alterations, alongside degenerated cells having pyknotic nuclei. While, the collagen fibers were strongly deposited at lamina propria with dilated and congested blood vessels and immunohistochemical results revealed many epithelial cells with a strong brown positive PCNA.
Conclusion: Low doses of monosodium glutamate-induced degenerative effects on the buccal mucosa of rats. Subsequently, we recommend, to restrict, the using of MSG as food flavor enhancer.