Analysis of Monosodium Glutamate (MSG) & Formaldehyde as Food Additives in Swiss Albino Mice Via Experimental Biology: New Version of Modified Analysis

Abstract

Monosodium Glutamate (MSG) and Formaldehyde, two food additives were taken to access their genotoxicity (in vivo) in Swiss albino mice. Firstly, Swiss albino mice were exposed to different doses of these two food additives. The doses were given intraperitoneally. Bone marrow cells were analyzed for chromosomal aberrations. Different types of aberrations recorded were chromatid break, additions, deletions, ring chromosome, pulverization etc. Because of these aberrations it has been contended that these additives could inflict chromosomal lesions causing defective genetic configuration (Figures 1-5). Monosodium glutamate (MSG) is one of several forms of glutamic acid found in foods, in large part because glutamic acid (an amino acid) is pervasive in nature. MSG is used in the food industry as a flavor enhancer .MSG has been used for more than 100 years to season food, with a number of studies conducted on its safety. Under normal conditions, humans can metabolize relatively large quantities of glutamate, which is naturally produced in the gut by exopeptidase enzymes in the course of protein hydrolysis. The median lethal dose (LD50) is between 15 and 18 g/kg body weight in mice and rats, respectively, five times greater than the LD50 of salt (3 g/kg in rats). The use of MSG as a food additive and the natural level of glutamic acid in foods are not toxicological concerns in humans. MSG has been linked with obesity, metabolic disorders, Chinese Restaurant Syndrome, neurotoxic effects and detrimental effects on the reproductive organs shows products containing substances that result in the release of glutamic metabolites after ingestion.