Metabolic effects of a submaximal dose of pink salt and monosodium glutamate in experimental rats

Thamer Abdullah Alharbi; Syed Imam Rabbani; Raha Orfali; Moneer E Almadani; Fuzail Ahmad; Rafiulla Gilkaramenthi; Ebtesam Abdulrahman Jibreel; Mohammed Sharique Ahmed Quadri; Syed Mohammed Basheeruddin Asdaq

doi:10.1016/j.heliyon.2024.e29810

Metabolic effects of a submaximal dose of pink salt and monosodium glutamate in experimental rats

Heliyon. 2024 Apr 17;10(8):e29810. doi: 10.1016/j.heliyon.2024.e29810. eCollection 2024 Apr 30.

Authors

Thamer Abdullah Alharbi¹, Syed Imam Rabbani², Raha Orfali³, Moneer E Almadani⁴, Fuzail Ahmad⁵, Rafiulla Gilkaramenthi⁶, Ebtesam Abdulrahman Jibreel⁷, Mohammed Sharique Ahmed Quadri⁸, Syed Mohammed Basheeruddin Asdaq⁹

Affiliations

¹ Clinical Pharmacist, Kingdom of Saudi Arabia.
² Department of Pharmacology and Toxicology, College of Pharmacy, Qassim University, Buraydah, 51452, Kingdom of Saudi Arabia.
³ Department of Pharmacognosy, College of Pharmacy, King Saud University, PO Box 2457, Riyadh, 11451, Saudi Arabia.
⁴ Department of Clinical Medicine, College of medicine, AlMaarefa University, Dariyah, Riyadh, 13713, Saudi Arabia.
⁵ Respiratory Care Department, College of Applied Sciences, AlMaarefa University, Dariyah, 13713, Riyadh, Saudi Arabia.
⁶ Department of Emergency Medical Services, College of Applied Sciences, AlMaarefa University, Diriyah, 13713, Riyadh, Saudi Arabia.
⁷ Department of Nursing, College of Applied Sciences, AlMaarefa University, Dariyah, 13713, Riyadh, Saudi Arabia.
⁸ Department of Basic Medical Science, College of Medicine, AlMaarefa University, Dariyah, 13713, Riyadh, Saudi Arabia.
⁹ Department of Pharmacy Practice, College of Pharmacy, AlMaarefa University, Dariyah, 13713, Riyadh, Saudi Arabia.

Abstract

Background & objectives: Pink salt and monosodium glutamate (MSG) are two typical food additives used in cooking to enhance flavour. However, excessive use of them has been associated to a variety of metabolic problems, including weight gain and hyperglycemia. The current study aimed to assess the metabolic changes caused by submaximal dosages of MSG and pink salt in experimental rats.

Methods: Twenty-four 120-150 g Wister rats of both sexes were divided into three groups: control, pink salt-treated (0.8 g/kg daily for three weeks), and MSG-treated (3.6 g/kg daily for three weeks). The body weight, amount of food and water consumed, and blood glucose levels of animals were measured and recorded as indicators of their metabolic changes. Furthermore, after salt treatments at intervals such as week 1, week 2, and week 3, the survival rate and general toxicity manifestations were determined. The results were statistically analysed using one-way ANOVA, with p < 0.05 being considered significant.

Results: The study found that the group given a submaximal dose of MSG gained significantly more weight (p < 0.05), consumed more food and water, and had higher blood glucose levels than the control. Ninety percent of the MSG therapy group survived by the end of the third week, however, they suffered from negative effects like abdominal distention, respiratory problems, ptosis, and subcutaneous swelling. On the other hand, the consumption of food and drink was significantly (p < 0.05) increased upon the administration of pink salt. Only little changes were observed in the body weight, blood sugar levels, and general features (such as subcutaneous swelling, change in bowel colour, and loose stools). Additionally, it was shown that the survival rate remained unchanged, particularly after week 3.

Conclusion: According to study findings, MSG may induce metabolic issues, increasing the chance of death. While there was no discernible metabolic aberration linked to pink salt. Further research is required to fully understand the mechanism and consequences of these taste enhancers on the host system before pink salt can be deemed safe.

Keywords: General characters; Metabolic defects; Monosodium glutamate; Pink salt; Survival rate.