Assessment of the Effects of Monosodium Glutamate on Some Biochemical and Hematological Parameters in Adult Wistar Rats
American Journal of BioScience
Volume 1, Issue 1, May 2013, Pages: 11-15
Received: May 24, 2013; Published: Jun. 20, 2013
Views 4521      Downloads 442
Oyetunji Timothy Kolawole, Department of Pharmacology and Therapeutics, College of Health Sciences, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Article Tools
Follow on us
Monosodium glutamate (MSG) is a compound popularly used to enhance food taste and flavor. Several reports of toxicity studies on MSG are contradictory. Therefore, there is growing concern regarding the safety of MSG as food additive. In the present study, the effect of orally administered MSG on food consumption, body weight and some biochemical and hematological parameters were investigated in adult rats. Following a 28-day treatment with 5-15 mg/kg body weight MSG, there were no significant changes in packed cell volume (PCV), hemoglobin concentration (HB), red blood cell (RBC) and white blood cell (WBC) counts. No significant change was also observed in all the biochemical parameters studied, including indices of hepatic and renal functions. The results of this study suggest that MSG at the doses administered is not hazardous to health.
Monosodium Glutamate, Toxicity, Body Weight, Food Additive, Enzymes
To cite this article
Oyetunji Timothy Kolawole, Assessment of the Effects of Monosodium Glutamate on Some Biochemical and Hematological Parameters in Adult Wistar Rats, American Journal of BioScience. Vol. 1, No. 1, 2013, pp. 11-15. doi: 10.11648/j.ajbio.20130101.13
Chi, S. P. and Chen, T.C. Predicting optimum monosodium glutamate and sodium chloride concentrations in chicken broth as affected by spice addition. Journal of Food Processing and Preservation, 16: 313–326. (1992)
Bellisle, F. Experimental studies of food choices and palatability responses in European subjects exposed to the umami taste. Asia Pacific Journal of Clinical Nutrition, 17(S1): 376–379. (2008)
Yoshida, Y. Umami taste and traditional seasoning. Food Review International, 14(2): 213–246. (1998)
Jinap, S. and Hajeb P. Glutamate: Its applications in food and contribution to health. Appetite, 55: 1-10. (2010)
Farombi, E. O. and Onyema, O.O. Monosodium glutamate-induced oxidative damage and genotoxicity in the rat: modulatory role of vitamin C, vitamin E and guercetin. Human Experimental Toxicol. 125: 251-259. (2006)
Freeman, M. Reconsidering the effects of monosodium glutamate. A literature review. Journal of American Academy of Nurse Practitioners, 18(10): 482–486. (2006)
He, K., L.,Zhao, Daviglus, M.L., Dyer, A.R., Horn, L.V., Garside, D., Zhu, L., Guo, D., Wu, Y., Zhou, B., Stamler, J. Association of monosodium glutamate intake with overweight in Chinese adults: the INTERMAP Study. Obesity, 16(8): 1875–1880. (2008)
Cortese, B.M. and Phan, L.K. The Role of Glutamate in Anxiety and Related Disorders. CNS Spectr., 10(10): 820-830. (2005)
International Food Information Council Foundation (IFIC), Washington, DC 20036. Available from: (2003)
Joint FAO/WHO Expert Committee on Food Additives (JECFA), L-glutamic acid and its ammonium, calcium, monosodium and potassium salts. Toxicological Evaluation of Certain Food Additives and Contaminants 1988:97–161. New York Cambridge University Press. (1988)
Kondoh, T. and Torii, K. MSG intake suppresses weight gain, fat deposition and plasma leptin levels in male Sprague–Dawley rats. Physiology and Behavior, 95: 135–144. (2008)
Ebert, A. G. Response to ‘‘Evidence that MSG does not induce obesity’’. Obesity, 17(4): 629–630. (2010)
National Institute of Health (NIH). Guide for the use of laboratory animals. DHHS, PHS, NIH Publication No. 85-23 (1985 Revised). (1985)
Dacie, J.V. and Lewis, S.M. Practical Hematology. 6th Edn., Churchill Livingston, Edinburgh, Melbourne and New York. Pp. 24-36. (1984)
Ramnik, S. Medical Laboratory Technology: Methods and Interpretations. 5th Edn., Jayee Brothers, New Delhi, pp. 279. (1999)
Toro, G. and Ackermann, P.G. The Practical Clinical Chemistry. 1st Edn., Little Brown and Co. Inc., Boston, USA. (1975)
Schiffman, S.S. Intensification of sensory properties of foods for the elderly. Journal of Nutrition, 130: 927S–930S. (2000)
Hermanussen, M., Garcia, A.P., Sunder, M., Voigt, M., Salazar, V., Tresguerres, J.A.F. "Obesity, Voracity, and Short Stature: the impact of glutamate on the regulation of appetite". European Journal of Clinical Nutrition. 60: 25-31. (2006)
Maluly, H.D.B., Areas, M.A., Borelli, P., Reyes, F.G.R. Evaluation of biochemical, hematological and histological parameters in non diabetic and diabetic wistar rats fed monosodium glutamate. Food and Nutrition sciences, 4: 66-76. (2013)
Tordoff, M.G., Aleman, T.R., Murphy, M.C. No effects of monosodium glutamate consumption on the body weight or composition of adult rats and mice. Physiol Behav. 107: 338-345. (2012)
Ashaolu, J.O., Ukwenya, V.O., Okonoboh, A.B., Ghazal, O.K., Jimoh, A.A.G. Effect of monosodium glutamate on hematological parameters in Wistar rats. International journal of Medicine and Medical Sciences, 3(6): 219-222. (2011)
Meraiyebu, A., Akintayo, C.O., Uzoechi, A.C., Okere, S. The effects of orally administered monosodium glutamate (MSG) on blood thrombocyte, blood coagulation and bleeding in rats. IOSR Journal of Pharmacy and Biological Sciences, 4(1): 4-8. (2012)
Jochum, F., Meinardus, P., Alteheld, B. Colling, S., Fusch, C., Stehle, P. Total glutamine content in preterm and term human breast milk, 95: 985-990. (2006)
Beyreuther, K., Biesalski, H.K., Fernstrom, J.D., Grimm, P., Hammes, W.P., Heinemann, U., Kempski, O., Stehle, P., Steinhart, H., Walker, R. Consensus meeting: monosodium glutamate - an update. European Journal of Clinical Nutrition, 60: 1-10. (2006)
Walker, R. and Lupien, J.R. The safety evaluation of monosodium glutamate. Journal of Nutrition, 130: 1049S- 1052S. (2000)
Scientific Committee for Food (SCF). Reports of the Scientific Committee for Food on a First Series of Food Additives of Various Technological Functions, Commission of the European Communities, Reports of the Scientific Committee for Food, 25th Series. Brussels, Belgium. (1991).
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
Tel: (001)347-983-5186