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EFFECT OF MONOSODIUM GLUTAMATE (MSG)

ADMINISTRATION ON SOME ANTIOXIDANT
ENZYMES IN MUSCLES O....

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 ISSN (Print) 0975-685X
J.
J. Appl.
Appl. Biosci.,
Biosci., 41(1)
41(1): 54-56, June, 2015 ISSN (Online) 0975-864X

EFFECT OF MONOSODIUM GLUTAMATE (MSG) ADMINISTRATION ON SOME

ANTIOXIDANT ENZYMES IN MUSCLES OF ADULT MALE MICE
VEENA B. KUSHWAHA* and GEETA BHARTI
Department of Zoology, D.D.U. Gorakhpur University, Gorakhpur-273008, U.P., India

ABSTRACT
Monosodium glutamate is a flavor enhancer, commonly added to commercially produced food
products to make them tastier. 5 mg and 10 mg monosodium glutamate/g body weight was administered
orally to normal adult male mice for seven days and its effect was seen on 31 st day after the last dose
on lipid peroxidation and antioxidant enzymes; xanthine oxidase, superoxide dismutase and catalase
in skeletal muscles. A significant dose dependent increase in lipid peroxidation and xanthine oxidase
level was observed in both monosodium glutamate treated groups whereas the activity of free radical
scavenging enzymes such as superoxide dismutase and catalase decreased. Hence, monosodium
glutamate induces oxidative stress in muscles by affecting the activity of radical initiating enzyme
such as xanthine oxidase and scavenging enzymes like superoxide dismutase and catalase.

KEY WORDS: Oxidative stress, lipid peroxidation, xanthine oxidase, superoxide dismutase,
catalase

INTRODUCTION
Monosodium glutamate (MSG) known as Aji-no-moto,
Sasa, Ve-tsin, Miwon and Weichaun etc. is sodium salt of
glutamic acid. It contains 78% glutamic acid, 22% sodium
and water (Adrienne, 1999). Glutamate is the most common
amino acid in nature. It is synthesized in the body and
plays a vital role in human metabolism. It is the main
component of many protein and peptides in tissue. MSG
is commonly used as flavour enhancer in various food
products. It is palatable and favourite flavour in almost all
Chinese and South Asian dishes. As a food additive, it
stimulates the oro-sensory receptors and improves the
palatability of food. It influences the appetite positively
and induces weight gain (Moore, 1999). Though, it
stimulates taste and enhances appetite, it is reported to be
toxic to humans and experimental animals (Inuwa et al.,
2011). It is also known for its association with Chinese
restaurant syndrome (Kwok, 1968). MSG used as flavour
enhancer in all Chinese, Japanese and ready to serve foods
like 2 minute noodles, soups, sauces etc, induces oxidative
stress (Ahluwalia et al., 1996; Ahluwalia & Kuldeep, 2002).
Increase in oxidative stress can bring changes in membrane
lipids and proteins leading to many diseases like cancer,
diabetes, coronary heart disease (CHD) etc., (Dhalla et al.,
*Corresponding author; email: vbkddugkp@gmail.com
2000; Kukreja & Hass, 1992). Therefore, this study deals
with the effect of MSG on some antioxidant enzymes in
the muscles (skeletal) of adult male mice.
MATERIAL AND METHODS
Animals and treatment
Normal adult male albino mice weighing 140-150 gm
were procured from the local animal supplier of Gorakhpur.
These were divided into three groups with six mice in each
group (A, B, and C). MSG was given orally at dose level of
5 mg/g and 10 mg/g body weight for seven continuous
days to group B and C, group A served as control. The
animals were housed in polypropylene cages. They were
provided with ad libitum food and water, 12:12 L: D cycle
at 25± 2°C room temperature throughout the study. The
protocol for the experiment was approved by the Ethical
Committee of the D.D.U. Gorakhpur University, Gorakhpur,
U.P., India.
Sample Preparation
Animals were fasted overnight and sacrificed on 31st
day after the last oral treatment of MSG administration
because obesity is known to establish after a month of
MSG administration (Hamaoka & Kusunoki, 1986; Ochi et

54
J. Appl. Biosci., 41(1)
al., 1991). The muscles were removed, washed with normal
saline and 10% homogenate was prepared in potassium
phosphate buffer (100mM, pH 7.5). Homogenate was
centrifuged at 1000 rpm for 15 minutes at 4°C and
supernatant was used for various biochemical estimations.
Biochemical assays
The lipid peroxidation level was estimated by
measuring the pink color chromophore formed by the
reaction of thiobarbituric acid with malondialdehyde
(MDA) according to the method of Hochestein et al.,
(1964). The activity of xanthine oxidase (XOD) was
measured by the method of Fried and Fried, (1974) using
nitroblue tetrazolium (NBT), which formed farmazan. The
increment in color intensity with time was measured
spectrophotometrically at 540 nm for 10 minutes.
Superoxide dismutase (SOD) activity was analyzed
by applying the method of Kono, (1978). The activity of
SOD was measured by monitoring the rate of inhibition of
NBT reduction. One unit is defined as the amount of
enzyme, which is causing half maximum inhibition of NBT
reduction.
Catalase (CAT) activity was estimated by the method
of Luck (1971) in which decomposition of H2O2 catalyzed
by the enzyme was measured by decrease in absorbance
at 240 nm, taking 0.0394 mM-1 cm-1 extinction coefficient
and enzyme activity was express as K/mg protein. Here
“K” is the first order rate constant. Total protein content
was estimated by the method of Lowry et al. (1951).
RESULT AND DISCUSSION
Oral administration of MSG at a dose level of 5 mg/g
and 10mg/g body weight significantly increased the level
of malondialdehyde (representing lipid peroxidation) by
5%-12% (Table 1) in muscle tissue of both MSG treated
group (group B and group C) with respect to control group
(group A).
Table 1: Effect of oral administration of MSG for seven days on lipid peroxidation and xanthine oxidase, superoxide dismutase and
catalase level /activity in skeletal muscle tissue of adult male mice
Groups Lipid Peroxidation
(n mol of MDA
formed/mg protein)
Control A 4.650
(0 mg MSG/g body wt.)
Experimental B 4.897
(5 mg MSG/g body wt.) (+5.31%)
Experimental C 5.245
(10 mg MSG/g body wt.) (+12.79%)
An increase in lipid peroxidation following MSG
administration in mice could be due to increase in the level
of Glutamine. Glutamine is known to initiates change in
redox potential of cell and favour lipogenesis (Malik &
Ahluwalia, 1994). MSG is also reported to induce
hyperglycemia, which can result in peroxidation of
membrane lipids via glucose oxidation, (Chaudhary et al.,
1996).
Xanthine oxidase (XOD) is a superoxide generating
enzyme and the activity of XOD significantly increased
by 3%-9% in treated group B and group C respectively
(Table 1).
XOD has ability to generate free radicals in the cell
and it exists as NAD dependent xanthine dehydrogenase
(XDH) in wide variety of living organisms. It has no role in
initiation of oxidative damage in cells. In many conditions
where the cells are damaged, XDH is converted to XOD
that catalyses the oxidation of hypoxanthine/xanthine to
uric acid and generates superoxide radicals (O2-), (De Groot
& Littauer, 1988; Batteli et al., 1992). An increase in level
of XOD after administration of MSG may produce free
radicals inducing oxidative stress leading to tissue injury.
An increase in oxidative stress was accompanied by
decrease in the activity of Superoxide dismutase (SOD)
by 7%-14% in both treated groups respectively (Table 1).
SOD has an initiative effect against superoxide anion. The
presence of SOD in cells enables cell to remove superoxide
radical and protect cell from oxidative damage, (Fridovich,
1995; Mandund, 1984). Hence, a decrease in SOD after
administration of MSG further increases oxidative stress
in this study.
Catalase another antioxidant enzyme showed a
decrease in its activity by 4%-10% after administration of
MSG in both groups (Table 1). Enzyme catalase provides
protection to cell from H2O2 by removing it to form H2O+O2
or by using it as an oxidant like peroxidases (Roberford &
Calderon, 1995). A decrease in catalase in the present
Xanthine Oxidase Superoxide dismutase Catalase (n mole
(Units/mg protein) (Units/mg protein) H2O2 decomposed/
min/mg protein)
0.0100 3.15 3.13
0.0103 2.93 2.99
(+3%) (-6.98%) (-4.47%)
0.0109 2.70 2.81
(+9%) (-14.28%) (-10.22%)
55
 J. Appl. Biosci., 41(1)
activity further suggests that MSG favours lipogenesis
by increasing the level of glutamine.
CONCLUSION
Present study indicates that administration of MSG
induces oxidative stress in the muscle tissue by altering
the activity of antioxidant enzymes like XOD, SOD, and
CAT.
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