Abstract

ATTENUATION OF MONOSODIUM GLUTAMATE INDUCED NEUROTOXICITY BY HYDROALCOHOLIC EXTRACT OF GLYCYRRHIZA GLABRA ROOTS IN ALBINO RATS

Pratishya Bhatta*, Binayaka Sethi, Bimalendu Chowdhury and M. E. Bhanoji Rao

Abstract

The flavor enhancer monosodium glutamate (MSG) is a sodium salt of non-essential aminoacid glutamic acid. Because of flavor enhancing properties glutamate is deliberately added in food as purified monosodium salt. Many studies have reported that excess consumption of MSG produces neurotoxicity. The present study was designed on attenuation of MSG induced neurotoxicity by hydroalcohholic extract of Glycyrrhiza glabra (HAEGG) roots in albino rats. The rats were randomly divided into six groups. Group one was administered with 10ml/kg of distilled water p.o. and considered as negative control. Group two was administered with MSG, 2g/kg p.o.is considered as positive control. Group three was administered with MSG with Vitamin C, 100mg/kg p.o. and considered as standard. Group four, five and six were administered with MSG and 300, 400 and 600mg/kg of HAEGG p.o. respectively. The neurobehavioural study was performed by conducting locomotor activity using actophotometer, Memory impairment in light and dark chamber and anxiolytic activity in light and dark chamber. The rats treated with MSG showed a significant (p

Keywords: Locomotor activity using actophotometer, memory impairment and anxiolytic activity in light and dark chamber.