Dietary monosodium glutamate altered redox status and dopamine metabolism in lobster cockroach (Nauphoeta cinerea).

Monosodium Glutamate (MSG) is the most commonly utilized food additive in the world. However, data on possible biochemical reasons underlying the neurotoxic effects of dietary MSG is limited. Therefore, this study investigated the effects of dietary supplementation of MSG on redox status and neurochemical indices in lobster cockroach nymph. These were evaluated via assessment of enzymatic and nonenzymatic antioxidants, acetylcholinesterase and monoamine oxidase activities, and dopamine content in the cockroach nymph head homogenate. MSG supplemented diet caused dose-dependent significant (p < .05) reduction in % survival, thiol, GSH, dopamine contents, and GST activity, increased ROS, NO, Fe ²⁺ , MDA contents, and MAO activity but no significant (p < .05) difference was obtained in GSH and TBARS contents, and AChE activity. Increased oxidative, cholinergic, and monoaminergic activities coupled with decreased dopamine level might be the plausible biochemical explanation for the neurotoxic effects observed during sub-chronic consumption of large amounts of MSG in diet. PRACTICAL APPLICATIONS: This study suggests that consumption of monosodium glutamate should be reduced to the barest minimum due to its capability to induce oxidative stress and nervous toxicological effects at high dosage.
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