الفهرس 
General Introduction and Aim of WorkOnly 14 pages are availabe for public view
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Abstract
Monosodium glutamate is a sodium and glutamic acid salt. It is well recognized as a flavor enhancer in food processing, providing an umami flavor that accentuates the meaty, savory flavor of food, much like naturally occurring glutamate does in stews and meat soups. The amino acid glutamic acid is found naturally in food. Commercial MSG usage is rising globally. Similarly, advancements in both process and technological equipment have occurred during its production. Although international agencies (EFSA, FDA) have examined MSG’s safety and established restrictions, there is research that is concerned about its adverse effects, such as obesity, asthma, migraine headaches, and so on.
The first part of this study involved the detection of concentration levels of monosodium glutamate in fifty different frozen meat products obtained from local markets in Cairo , Egypt , the samples included chicken nuggets and burger and also beef burger , sausage and kofta . The result revealed that the highest mean monosodium glutamate concentration levels (mg/gm.) was found in chicken nuggets ( 3.95 ± 0.51) than in chicken burgers ( 1.85 ± 0.28 ) . furthermore , beef sausage samples were the highest (2.75 ± 1.05), followed by beef burger (1.73 ± 0.22), and finally beef kofta (1.47 ± 0.85) mg/gm.
Because the dose is not exactly and totally defined, calculating the actual quantity of MSG ingested is difficult. Also some products are not mentioned on the label , which puts people at risk.
The other part of the study demonstrated how to reduce the health risks associated with MSG through the use of herbs and spices like rosemary and turmeric. In this study, 20 adult male albino rats between the ages of 2-3 months (weighing 200–230 g) were utilized. They were maintained in polypropylene cages at ambient temperature and subjected to a natural 12 hour light/dark cycle, as well as free access to normal laboratory diet and water. The rats were fed a meal that contained MSG, either on its own or in combination with other spices. It took four weeks to complete the experiment. Groups divided as follow :
group A: The control group fed natural diet.
group B: This MSG group supplemented with MSG in the diet at a dose of 4.8 g/ kg feed for 21 days as this dose was the highest content of monosodium glutamate detected in meat products.
group C: This group administrated MSG (4.8 g/kg feed) and Rosemary (4g/kg feed) , after finely crushed by an electric mill mixer, and added to the diet as a powder for 21 days.
group D: This group supplemented MSG (4.8 g/kg feed) and Turmeric (4 g/kg feed) for 21 days .
ALT, AST, urea, and creatinine estimations were then calculated . The findings showed that MSG consumption substantially increased blood levels of ALT, AST, Urea, and Creatinine as compared to the control (-ve) group. As the control negative group was significantly lower in serum levels of ALT , AST , Urea and Creatinine which were 45.06 ± 0.473, 118.12 ± 2.516 U/L , 29.35 ± 0.600 & 0.434 ± 0.016 mg/dl respectively when
compared with control positive group 80.68 ± 1.358 and 177.82 ± 3.472 U/L , 40 ± 0.188 & 0.72 ± 0.016 mg/dl , respectively. The high activity of ALT, AST, Urea, and creatinine was decreased in rats given any of the extra herb in combination with MSG, as rosemary showed a lower values in serum levels of ALT , AST, Urea and Creatinine as compared to the positive control group they were 65.06 ± 1.315 U/L , 132.84 ± 1.917 U/L , 32.13 ±
0.073 mg/dl , 0.442 ± 0.019 mg/dl respectively and Rats treated with (Turmeric) showed a lower values in serum levels of ALT , AST, Urea and Creatinine also as compared to the positive control group they were 67.52 ± 0.689 U/L , 134.02 ± 3.028 U/L , 22.54 ± 0.186 mg/dl , 0.426 ± 0.013 mg/dl respectively.
Kidney and liver histological abnormalities were investigated and showed improvement in rats that consumed rosemary and turmeric compared to rats that consumed MSG only.
The highest concentration levels of MSG were in chicken nuggets and the lowest one was in beef kofta. On the other hand, because the dosage is not precisely and completely described, it is hard for a person to calculate the actual amount of MSG consumed. So the food producers must be specify the quantity on the label. International regulations require harmonization of safe doses of MSG based on more scientific studies.
Hepatic degeneration and redox imbalance, as well as enhanced programmed cell death, were seen in monosodium glutamate-challenged rats. The herbs turmeric and rosemary were effective in protecting rats from the harmful effects of monosodium glutamate. This effect is assumed to owe in part to the antioxidant capability of the herbs. MSG companies are urged to add spices to their goods to protect customers from the health concerns connected with MSG, and housewives are recommended to do the same when using MSG in their cooking. As a result of the data, we are moderately encouraged to incorporate the chosen plant’s leaves into our daily meals.