Curcumin mitigates Monosodium Glutamate induced Oxidative Stress and Hepatotoxicity via alteration of Nrf2 Gene expression in wistar albino rats.

Monosodium glutamate (MSG) is the sodium salt of glutamic acid, commonly used as a flavor enhancer. Despite its taste stimulation and improved appetite enhancement, reports indicate that MSG is toxic to human and experimental animals. Low dose MSG on chronic exposure has been shown to induce oxidative stress, and hence finding an effective hepatoprotective agent is very essential. This study evaluates the hepatoprotective and antioxidant effects of Curcumin (CUR) against MSG induced oxidative stress in rats. Group-I rats received 0.7% carboxymethylcellulose (CMC) orally and served as control. Group-II rats administered with MSG (4mg/kg b.w p.o.). Group-III and IV received MSG followed by CUR and silymarin (SIL) both at (100mg/kg b.w p.o) respectively. Group-V and VI treated with CUR and SIL alone. All the treatments were administered for 60 days. Marker enzymes of hepatotoxicity AST, ALT and ALP were estimated in serum and liver tissue. Indicators of oxidative stress (LPO, SOD, CAT, GSH, GPX, GR, GST), membrane bound ATPase (Na2+ATPase, Mg2+ATPase and Ca2+ATPase) and histopathology were evaluated in liver tissue. Western blotting and Immunocytochemistry were used to determine the expression levels of nuclear factor-erythroid 2-related factor (Nrf2). The results revealed that significant alterations in all the markers of hepatotoxicity, oxidative stress, membrane bound enzymes and Nrf2 gene expression caused by low dose MSG on chronic exposure were effectively mitigated by CUR treatment indicating its hepatoprotective and antioxidant properties. [ABSTRACT FROM AUTHOR]