CHAPTER ONE
- 1.0Introduction
1.1 Background of the Study
Monosodium glutamate (MSG) is the sodium salt of gluatamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate (MSG) was classified by the U.S Food and Drug Administration as Generally recognized as sale (GRAS) and by the European Union as a food addictive the l-glutamate form of MSG (confers the same Umani taste of free l-glutamate naturally found in food (Lindemann B., 2007) industrial food manufacturer market and use MSG as a flavor enhancer because it balances, blends and rounds the total perception of other tastes (Chiaki, 2009; Ninoniya, 1998) trade names of monosodium glutamate include accent, aji-no-moto and vetsm kikunae ikeda from the university of Tokyo imperial isolated from the seaweed laminaria Japanica, Kombu by aqueous extraction and crystallization and named taste “umani” (Takahashi, 1984) he noticed hat dashi, the Japanese broth of katsuobushi and kombu had a peculiar taste that had not been scientifically described at that time and differed from sweet, salty, sour and bitter (Ikeda, 1908). He stressed the taste properties of many glutamatic salt such as calcium, potassium ammonium and magnesium glutamate among these salt, sodium glutamate was the most soluble and palatable and crystalized easily.
Molecular formula C5 H8 NO4 Na Molar mass 169.111g/ml Appearance White crystalline powder Melting point 2320c (4500f; 505k) Solubility in water 74g/100ml
Pure monosodium glutamate (MSG) does not have a pleasant taste until it is combined with a constant savory smell (Shoobridge Ferrier M., 2000). As a flavor and in the right amount, monosodium glutamate (MSG) can enhance other taste-active compounds, improving the overall taste of certain foods. Monosodium glutamate (MSG) mixes well with meat, fish, poultry, many vegetables, sauces, soups and marinades, monosodium glutamate (MSG) improves the pleasantness only in the right concentration: and excess of monosodium glutamate (MSG) is unpleasant (Tarasoff, 1993). The optimum concentration varies with the type of food; in clear soup, the pleasantness scare rapidly falls with more than 1g of monosodium glutamate (MSG) per 100ml (Loliger, 2000; Ninomiya, 2002), there is also an interaction between monosodium glutamate (MSG) and salt (sodium chloride) and other umami substances such as nucleotides. With this properties, monosodium glutamate (MSG) can be used to reduce salt intake (sodium) which predispose hypertension, heat diseases and stroke (Rolls, et al, 2009; Yamaguchi, 1991). The taste of low salt even with a 30% salt reduction. The sodium content in monosodium glutamate (MSG) is roughly a third of the amount [12%] than in sodium chloride (39%) Legetic, Campel, (2012). Other salt of glutamate have been used in low-salt soups, but with a lower palatability than monosodium glutamate (MSG) Bull, Woodward, Beard, (2002).
1.2 Aim of the Study
1.2.1 General Objective
To determine the effect of cissampelos owariensis on the lipid profile in monosodium glutamate (MSG) induced toxicity in wistar rats.
1.2.2 Specific Objective
- To determine the effect of cissampelos owariensis on lipid profile
- To determine the effect of cissampelos owariensis in monosodium glutamate (MSG) in Wistar rat
- To determine the effect of monosodium glutamate in induced toxicity in wistar rats.
1.3 Scope of Study
Most studies on the effect of cissampelos owariensis on lipid profile in mono-sodium glutamate [MSG] induced toxicity have been carried out using rats. In this study, adult male wistar rats were used.
This is because of the following:
- The rat can easily be subjected to standard conditions
- Result from their physiology and biochemical investigations could correlate with that of a human
1.4 Significance of Study
A study on the effect of cissampelos owariensis on lipid profile in monosodium glutamate will bring to light the role it plays in the blood test that controls the total amount of fatty substance (cholesterol and tryglycerides).
1.6 Justification of Study
Monosodium glutamate (MSG) is one of several forms of glutamic acid found in foods in large part because glutamic acid, being an amino acids, is pervasive in nature. Glutamic acid and its salt can be present in wide variety of other additives including hydrolysed vegetable protein, autolysed yeast, extract, say extracts, and protein isolate which must be labeled with these specialized names even though they are unfamiliar to the general public.