Flaxseed oil attenuates monosodium glutamate-induced brain injury via improvement of fatty acids contents

Abstract

Monosodium glutamate (MSG) is immensely globally used as a food aroma and additive, several studies indicated its toxicity in different body organs. Here, we aimed to evaluate brain dysfunctions in experimental animal that administered MSG and appreciate the beneficial role of flaxseed oil in attenuating this effect. In this study, forty male Wistar albino rats were divided into four groups; control, flaxseed oil, MSG and treated groups. Kidney and liver functions were estimated, malondialdehyde (MDA) and paraoxonase (PON1) were measured by colorimetric methods. Blood fatty acids and neurotransmitters parameters were estimated by HPLC. Our results revealed that MSG administration significantly increased oxidative stress and omega-6 fatty acids and decreased brain neurotransmitters as well as omega-3 fatty acids (w-3 FA). Whereas treatment with flaxseed oil significantly attenuated all these disadvantages. The results of this study indicated that MSG was responsible for brain dysfunction that appeared in disturbances of neurotransmitters levels. In addition, the administration of omega-3 fatty acids in treated group effectively attenuated this dysfunctions through replacing omega-6 fatty acids in the neurocells by omega-3 fatty acids that represent in our study by flaxseed oil.