Histological liver changes caused by chronic intake of monosodium glutamate
DOI:
https://doi.org/10.52784/27112330.158Keywords:
liver, liver disease, liver injury, toxicity, histopathology, sodium glutamate.Abstract
Introduction. Glutamate is an amino acid that is involved in numerous reactions related to liver metabolism, so the overactivation of glutamate receptors due to the ingestion of monosodium glutamate (MSG) from the diet could lead to liver tissue damage. The aim of this study was to evaluate the histological changes produced in the liver of rats subjected to chronic administration of MSG. Methodology. Two sets of animals were used, an experimental and a control group, each consisting of six five-week-old Wistar male rats. The experimental group was administered 0.1 g of low-calorie cheese containing 99% purity MSG monohydrate (pure food grade) diluted in 50 μL of deionized water (0.3 g/100 g of weight) daily. The control group was administered the same amount of sodium as that contained in the MSG of the treated group, but in the form of NaCl. At the end of the treatment, the rats belonging to both groups were weighed and sacrificed, and their liver was removed for histological analysis. Histological sections were obtained and stained with hematoxylineosin, PAS and Masson's trichrome. The analysis of the histological sections was carried out by direct observation with an optical microscope and a 40x objective. Results. In general, conservation and normal appearance of the histological characteristics of the liver acini were observed in the control group, while the liver of the rats treated with MSG presented different degrees of hydropic degeneration, variable amounts of eosinophilic hyaline bodies, inflammatory infiltration of mononuclear cells and focal necrosis, that affected mainly zone 1 of the liver acinus. Conclusion. The results allow us to provide evidence about the histopathological alterations that the chronic intake of MSG causes on the liver tissue. It is recommended to alert the population to reduce the intake of foods that have GMS for flavoring.
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