Effects of food flavour enhancer (Monosodium Glutamate and Maggi Poulet) supplementation on glucose tolerance in Sprague Dawley rat
This study was designed to evaluate the effects of purified monosodium glutamate and ‘Maggi Poulet’, on body weight gain, lipid profile, hepatic lipid peroxidation and glucose tolerance in rats. Thirty five young male Sprague Dawley rats were divided into five groups and fed by oral route as follow: group I (distilled water), group II (monosodium glutamate solution), group III (‘Maggi Poulet’solution), group IV (monosodium glutamate solution. and high fat solution) and group V (‘Maggi Poulet’ solution and high fat solution). During the experimental period, fasting glycemia was taken and an oral glucose tolerance test has been performed at the end . Blood samples were then collected in all groups and serum cholesterol and triglyceride were assayed. Animals were killed after and abdominal adipose tissue, liver and heart were excised and weighed. Liver samples were also used to estimate hepatic malondialdehyde level in rats. The results proved that the dietary feeding did not affect the body gain and lipid profile in experimental groups. The hepatic lipid peroxidation has also increased in all experimental groups and at the same time, rats in group II, group IV and group V present a two-hour plasma glucose level signifantly higher. However, purified monosodium glutamate and ‘Maggi Poulet’ at the dose of 1500 mg/kg. b. wt. have not impaired fasting glycemia in Sprague Dawley rat. All changes observed in the glycemia of rats in experimental groups do not allow to qualify them to be glucose intolerant, nevertheless monosodium glutamate consumption in association or not with high fat is hepatotoxic and may contribute to the emergence of prediabetes in human being. © 2013 International Formulae Group. All rights reserved.
Keywords: Malondialdehyde, lipid profile, glucose homeostasis, prediabetes.
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