Monosodium Glutamate Induced Haematological Alterations in Female Swiss Albino Mice Mus musculus
Journal Title: Annual Research & Review in Biology - Year 2017, Vol 20, Issue 6
Abstract
Aims: The sodium salt of most abundant naturally occurring amino acid glutamic acid is a popular flavour enhancer used to generate savoury or umami taste in a variety of foods. Apart from various health implications, high doses of MSG are widely used in a variety of commercial, processed and junk foods. The objective of the present study is to observe haematological alterations in female mice after long-term oral exposure of high dose of MSG. Methodology: Female Swiss albino mice have been divided into two groups named control and treatment for each duration. Mice were given 4 gram/kg/day MSG by oral gavage for thirty and sixty days respectively and then sacrificed for the assessment of haematological parameters. Results: High dose of MSG consumption contributes significantly (p value ≤ 0.05), in the reduction of hemoglobin percentage (p value<0.05) red blood cells (p value ≤ 0.01) white blood cells count (p value ≤ 0.05) Serum bilirubin concentrations (p value ≤ 0.05) were elevated significantly in MSG treated groups after thirty day treatment. Over the time period severity of the implications became more significant (p value ≤ 0.01). Conclusions: MSG consumption could cause haematological alterations. Authors strongly discourage the prolonged use of high doses of monosodium glutamate for better maintenance of health of young female population.
Authors and Affiliations
Tabassum Zafar, Vinoy K. Shrivastava
Keywords
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- EP ID EP314958
- DOI 10.9734/ARRB/2017/36399
- Views 88
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