Abstract
Background: Monosodium glutamate (MSG) is the sodium salt of glutamate. When MSG is added to foods, it provides a flavoring function similar to naturally occurring free gluta-mate. It is found in unlimited amounts in a wide variety of packaged foods such as processed meat, semi-preserved fish and food supplements. Vitamin C is a strong reducing agent and as an antioxidant. It is involved in prevention of the damaging effects of free radicals.
Aim of Work: The aim of this study was to study the potential protective effect of Vitamin C on liver damage caused by monosodium glutamate in adult male rats using light and Electron microscope.
Material and Methods: Sixty adult albino rats were used. The animals were equally divided into three groups each of them consists of 20 rats: Group I: "Control" were given saline daily by oral route "for one month. Group II: Were given monosodium glutamate (4gm/kg of body weight/day, dissolved in saline orally) for one month. Group III: Were given vitamin C (500mg/kg of body weight of /day, orally) then after 2 hours were given monosodium glutamate (4gm/kg of body weight/ day, dissolved in saline orally) for one month. At the end of the experiment, the rats were anaesthetized by ether then perfused with saline then with the appropriate fixator (Formalin 10%). The abdomen was opened and the liver of the control and treated animals was extracted, cut, and processed for light and transmission electron microscopic studies.
Results: MSG caused distortion of the arrangement of liver cords around the central veins. There was vacuolation of hepatocytes of the liver at light and electron microscopic examination and morphmetric studies. Administration of Vitamin C could attenuate these changes.
Conclusion: MSG caused degenerative changes in the liver. Addition of vitamin C decreased those toxic effects of MSG.