A-Tocopherol protects against monosodium glutamate-induced hepatotoxicity via modulation of liver enzymes and collagen deposition in adult Wistar rats

Monosodium glutamate (MSG) is a flavor enhancing agent known for its potential adverse effects, particularly its toxicity to the liver through the induction of oxidative stress. The current study evaluated the protective potential of α-tocopherol on MSG-induced hepatotoxicity in adult Wistar rats. In this experiment, adult Wistar rats, 20 in number, each weighing between 160g and 170g, were systematically allocated into four groups made up of five rats per group: Group A (control group), Group B (administered 200 mg/kg body weight [BW] of MSG), Group C (received 100 IU/kg BW of vitamin E one hour prior to the MSG treatment), and Group D (given 100 IU/kg BW of vitamin E only). After administration, the rats were sacrificed, and liver function, oxidative stress markers, and histology were assessed. Results showed that MSG significantly increased ALT, AST, albumin, and total bilirubin levels, indicating altered liver enzyme activity. MSG also induced oxidative stress, evidenced by significantly decline [p<0.05] levels of antioxidant enzymes (superoxide dismutase, catalase and glutathione peroxidase) along with a significant elevation in malondialdehyde as well as zonal necrosis and mild Kupffer cell activation, with increased collagen deposit in the liver. However, treatment with α-tocopherol significantly improved liver enzyme biomarkers, increased antioxidant enzyme activity and reduced lipid peroxidation as well as marked improvements in liver histology as evidenced by relatively normal liver histoarchitecture and reduced deposits of collagen fibers. Evidences from this study suggest that α-tocopherol confers protective effects on MSG-induced hepatotoxicity by modulating oxidative stress, liver enzymes and collagen deposition, elaborating its potency as a therapeutic agent against hepatotoxicity.