Evaluation Of Curcumin And Chitosan Protective Effect On Submandibular Salivary Gland Toxicity Induced By Monosodium Glutamate In Male Albino Rats

ABSTRACT
Monosodium glutamate is a well-known food flavor additives that is widely used all over the world but its chronic intake leads to many reported side effects.
Aim of the study: The goal of this study was to evaluate the prophylactic role of chitosan and curcumine extract, as a well-known antioxidant, against the submandibular salivary gland (SMG) damage induced by chronic intake of monosodium glutamate (MSG).
Material and methods: 36 adult male Albino rats were randomly divided into 4 groups; Group 1 (control) group, group2 (MSG group): rats received a daily dose of MSG only by oral gavage, group 3 ( MSG + Chitosan treated group): rats received a daily dose of MSG + chitosan and finally group 4 ( MSG + curcumin treated group): rats received a daily dose of MSG + curcumin. After 6 weeks, the submandibular salivary glands were excised and processed for histological and caspase 3 immunohistochemical examination.
Results: histological examination by H&E stain of group 3 and 4 revealed improvement of secretory portion architecture in addition to decreased vaculation and pleomorphism than group 2. There were a high statistical significant difference, of caspase 3 immuno-expression, between the treated chitosan and curcumin groups (group3 and 4) and MSG group (group 2) as p values were 0.005 and 0.017 respectively.
Conclusion: administration of chitosan or curcumin has a protective effect on SMG toxicity induced by chronic intake of MSG.