Anti-Angiogenic and Oxidant Effects of Monosodium Glutamate at Different Concentrations in Chorioallantoic Membrane Model

Year 2023, Volume: 10 Issue: 2, 110 - 114, 21.08.2023

Mehmet Enes Sözen , Hasan Basri Savaş , Özgür Akkaya , Oğuz Karahan

https://doi.org/10.47572/muskutd.1137215

Cited By: 3

Abstract

Monosodium glutamate (MSG) is a flavor-enhancing food additive. MSG exposure is rising day by day because of the high commercial food consumption. MSG exposure causes damage to various tissues and organs. The aim of this study is to investigate the effects of MSG on angiogenesis and oxidant-antioxidant balance. Three different concentrations of MSG (10-4 M, 10-5 M, and 10-6 M), control, and the bevacizumab (10-6 M) were prepared and placed on the chorioallantoic membrane (CAM) of the embryos. Albumen was taken from the embryos before and after the experiment. Angiogenesis was investigated through the window that was opened on the eggshell. Angiogenesis was found to be normal in the control and 10-6 M MSG group (average score: 0.3). Anti-angiogenic effects were moderate in the 10-5 M MSG group (average score: 0.5) and in the 10-4 M MSG group (average score: 0.7), and strong in the bevacizumab group (average score: 1.1). According to our results, MSG shows anti-angiogenic properties in higher doses. MSG increased oxidative stress. According to the results of our research, it is seen that MSG inhibits angiogenesis in a dose-dependent manner in the CAM model and may cause an increase in oxidative damage by disrupting the oxidant-antioxidant balance. Since no previous study has been found in the literature regarding the effects of MSG on angiogenesis and oxidant-antioxidant balance in the CAM model, we think our results will fill an important gap in the literature.

Keywords

Angiogenesis, Chorioallantoic Membrane Model, Monosodium Glutamate, Oxidative Stress

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Thanks

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Farklı Konsantrasyonlardaki Monosodyum Glutamatın Koryoallantoik Membran Modelinde Anti-Anjiyojenik ve Oksidan Etkileri

Abstract

Monosodyum glutamat (MSG), lezzet artırıcı bir gıda katkı maddesidir. İşlenmiş gıda tüketimindeki yükselişe bağlı olarak MSG maruziyeti her geçen gün artmaktadır. MSG maruziyeti çeşitli doku ve organlara zarar vermektedir. Bu çalışmanın amacı, MSG'nin anjiyogenez ve oksidan-antioksidan dengesi üzerindeki etkilerini araştırmaktır. Üç farklı konsantrasyonda MSG (10-4 M, 10-5 M ve 10-6 M), kontrol ve bevasizumab (10-6 M) hazırlanıp, embriyoların korioallantoik membranına (CAM) yerleştirildi. Deneyden önce ve sonra tavuk yumurtalarından sıvı alındı. Yumurta kabuğu üzerinde açılan pencereden anjiyogenez araştırıldı. Kontrol ve 10-6 M MSG grubunda (ortalama skor: 0.3) anjiyogenez normal bulundu. Anti-anjiyojenik etkilerin, 10-5 M MSG grubunda (ortalama puan: 0.5) ve 10-4 M MSG grubunda (ortalama puan: 0.7) orta düzeyde ve bevasizumab grubunda (ortalama puan: 1.1) güçlü olduğu tespit edildi. Sonuçlarımıza göre MSG daha yüksek dozlarda antianjiyogenik özellikler göstermektedir. Araştırmamızın sonuçlarına göre MSG'nin CAM modelinde anjiyogenezi doza bağımlı bir şekilde inhibe ettiği ve oksidan-antioksidan dengesini bozarak oksidatif hasarda artışa neden olabileceği görülmektedir. MSG'nin CAM modelinde anjiyogenez ve oksidan-antioksidan denge üzerindeki etkilerine ilişkin literatürde daha önce yapılmış bir çalışma tespit edilemediği için araştırma sonuçlarımızın literatürdeki önemli bir eksikliği gidereceğini düşünmekteyiz.

Keywords

Anjiyogenez, Koryoallantoik Membran Modeli, Monosodyum Glutamat, Oksidatif Stres

Project Number

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