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Open AccessJournal ArticleDOI

Dietary composition modulates impact of food-added monosodium glutamate on behaviour, metabolic status and cerebral cortical morphology in mice.

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TLDR
It is suggested that possible interactions that may occur between dietary constituents and MSG are determinants of the effects of food-added MSG in mice.
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This article is published in Biomedicine & Pharmacotherapy.The article was published on 2019-01-01 and is currently open access. It has received 31 citations till now. The article focuses on the topics: Blood serum & Monosodium glutamate.

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Redox status, inflammation, necroptosis and inflammasome as indispensable contributors to high fat diet (HFD)-induced neurodegeneration; Effect of N-acetylcysteine (NAC).

TL;DR: NAC could protect against HFD-induced neurodegeneration via improving glycemic status and peripheral insulin resistance, disrupting oxidative stress/neuroinflammation/necroptosis/inflammasome activation axis in cerebral cortex.
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Glutamate - A multifaceted molecule: Endogenous neurotransmitter, controversial food additive, design compound for anti-cancer drugs. A critical appraisal.

TL;DR: A review of the long-term toxicity of MSG and the experimental evidence that supports it is presented in this article, where pathways to lower MSG toxicity and highlight other underexploited biological effects, as anti-cancer potential.
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Dietary glutamate and the brain: In the footprints of a Jekyll and Hyde molecule.

TL;DR: It is deduced that beyond the culinary effects of exogenous glutamate, there is the possibility of a beneficial role in the understanding and management of brain disorders, and in essence be a two-faced molecule whose effects may be dependent on several factors.
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Dietary zinc supplement militates against ketamine-induced behaviours by age-dependent modulation of oxidative stress and acetylcholinesterase activity in mice

TL;DR: Dairy ZN supplementation was associated with variable degrees of prevention of ketamine-induced changes, depending on the age of animals, and there was a decrease in anxiety-related behaviours, enhanced antioxidant status, reduced lipid peroxidation, and reduced acetylcholinesterase activity.
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Cucumeropsis mannii reverses high-fat diet induced metabolic derangement and oxidative stress.

TL;DR: CM leads to variable behavioural, biochemical and metabolic effects depending on the diet of animals, and induced a reversal of HFD-induced changes in glucose levels, lipid peroxidation and super-oxide dismutase activity.
References
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Journal ArticleDOI

Brain lesions, obesity, and other disturbances in mice treated with monosodium glutamate.

TL;DR: It is postulated that the aduls syndrome represents a multifacted nueroendocrine disturbance arising from the disruption of developing nueral centers concered in the mediation of endocrine function.
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High-fat diet disrupts behavioral and molecular circadian rhythms in mice.

TL;DR: It is shown that a high-fat diet in mice leads to changes in the period of the locomotor activity rhythm and alterations in the expression and cycling of canonical circadian clock genes, nuclear receptors that regulate clock transcription factors, and clock-controlled genes involved in fuel utilization in the hypothalamus, liver, and adipose tissue.
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The toxic effect of sodium L-glutamate on the inner layers of the retina.

TL;DR: During an investigation of the influence of various substances of biochemical importance upon the progress in the mouse of an hereditary retinal dystrophy it was observed that the parenteral administration of sodium L-glutamate damaged the inner layers of the retina, which are not themselves involved in the genetic lesion.
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Mechanisms of Liver and Muscle Insulin Resistance Induced by Chronic High-Fat Feeding

TL;DR: In the insulin-resistant HFF rat, acute hyperinsulinemia fails to quench elevated muscle and liver lipid availability, and evidence is provided for pivotal involvement of G-6-Pase and GK in the regulation of HGP by insulin, independent of the glucose source.
Journal ArticleDOI

Interactions between flavor compounds and food ingredients and their influence on flavor perception

TL;DR: In this article, the effect of the medium on the conformation of the protein and its ability to bind flavor compounds is discussed and their influence on flavor perception is discussed, showing that the retention of volatiles by protein is much lower than that by fat.
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