Combined effects of κ-carrageenan and monosodium glutamate food additives: effect on free radical oxidation

  • Petro Buchko I. Horbachevsky Ternopil National Medical University
  • Inna Krynytska I. Horbachevsky Ternopil National Medical University
  • Mariya Marushchak I. Horbachevsky Ternopil State Medical University
Keywords: κ-carrageenan, monosodium glutamate, combined use, lipid peroxidation, antioxidant defense system


Background and aims: The universal mechanism that plays a key role in the implementation of the action of most toxic agents is the activation of free radical processes and the development of oxidative stress. Therefore, the aim of our study was to evaluate the indicators of lipid peroxidation and antioxidant defense system in rat tissues using a solution of κ-carrageenan, monosodium glutamate (MSG), and their combined effects to establish possible relationships. Material and methods: The study was performed on 48 white nonlinear male rats that were divided into 4 groups: 1st - control (intact animals); 2nd – animals that were intragastrically injected with κ-carrageenan at a dose of 40 mg/kg for 1 month; 3rd - animals that were intragastrically injected with MSG at a dose of 50 mg/kg for 1 month; 4th - animals that were intragastrically injected with κ-carrageenan and MSG in the above doses.We tested the levels of diene conjugates, active products of thiobarbituric acid, superoxide dismutase (SOD) and catalase (CAT) activities. Results: The highest activation of free radical oxidation was observed in lung tissues with the use of MSG and the combined effect of κ-carrageenan and MSG, whereas the lowest studied indicators of lipid peroxidation were registered in all tissues of group 1. The lowest values of the antioxidant defense system parameters were found in 3-d group, while the use of κ-carrageenan caused an increase of SOD and CAT activity with the highest values in liver tissues Conclusions: The combined use of a solution of κ-carrageenan and MSG has a negative effect on the processes of free radical oxidation, which is manifested by a statistically significant increase of lipid peroxidation products levels in blood serum, lungs and liver and decreased activity of antioxidant system enzymes in the lungs and liver and in the process significant medium-strength correlations between pro- and antioxidants were established

How to Cite
Buchko, Petro, Inna Krynytska, and Mariya Marushchak. 2021. “Combined Effects of κ-Carrageenan and Monosodium Glutamate Food Additives: Effect on Free Radical Oxidation”. Romanian Journal of Diabetes Nutrition and Metabolic Diseases 28 (2), 185-95.