Monosodium Glutamate Induced Haematological Alterations in Female Swiss Albino Mice Mus musculus

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.