Protective Effect of Curcumin Against Monosodium Glutamate-Induced Oxidative Renal Damage: biochemical and histopathological study | ||||
| Ain Shams Journal of Forensic Medicine and Clinical Toxicology | ||||
| Volume 40, Issue 1, January 2023, Page 68-75 PDF (1.02 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajfm.2023.281729 | ||||
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| Authors | ||||
| Shireen Slima1; Rasha Ragab2 | ||||
| 1Forensic Medicine and Clinical Toxicology Department, Faculty of Medicine, Menoufia University. | ||||
| 2Anatomy Department, Faculty of Medicine, Menoufia University. | ||||
| Abstract | ||||
| Introduction: Monosodium glutamate (MSG) is frequently used as a flavoring agent and taste enhancer in processed modern foods. Aim of study: to assess the effects of MSG on the renal cortex and renal indices of rats and to investigate the possible protective effect of curcumin (biochemically, histologically and immunohistochemically). Material and methodology: for this study, 40 adult male albino rats (10 in each group) were used, first group (control) was given 2 ml / kg olive oil, second group received 100 mg/kg curcumin (CUR) dissolved in 2 mL/kg olive oil once daily, third group orally received 4 g/kg of MSG once daily for 14 days dissolved in distilled water and the fourth one orally received the same doses of CUR and MSG mentioned above once daily for 14 days. Blood and renal samples were collected from each group then analyzed. Results: MSG caused significant increase in urea, creatinine and renal malondialdehyde while, superoxide dismutase and catalase activities were decreased. Additionally, the histopathological deterioration matched with the biochemical analysis. Curcumin caused improvement of the alterations induced by MSG. Conclusion: MSG caused impairment of renal function by inducing oxidative damage, however, curcumin protected against MSG-induced nephrotoxicity by its antioxidative properties. | ||||
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