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| IJCEM Copyright © 2008-All rights reserved. Published by e-Century Publishing Corporation, Madison, WI 53711 |
Int J Clin Exp Med 2(4):329-336;2009.
Original Article
Deciphering the MSG controversy
Jennifer S. Xiong, Debbie Branigan, Minghua Li
Robert S. Dow Neurobiology Laboratories, Legacy Clinical Research Center, Portland, Oregon, USA.
Received October 30, 2009; accepted November 10, 2009; available online November 15, 2009
Abstract: Monosodium glutamate (MSG), a common flavor enhancer in various canned food and stereotypically associated with food in
Chinese restaurants, has been claimed and tested to have side effects including headache and dizziness. However, the mechanism
behind MSG-induced headache was not clear. Using dissociated mouse neuronal culture and cell injury assays, we determined
whether incubation of neurons with clinically relevant concentrations of MSG induces cell swelling or death, and whether any measure
can be taken to prevent or reduce MSG effects. We demonstrated that (1) Treatment with MSG induces a dose-dependent swelling and
death of mature neurons (12-14 days in culture) with little effect on young immature neurons (<1 week in culture). The threshold
concentration of MSG for neuronal injury is 3 μM; (2) MSG only injures neurons with little effect on glial cells; (3) Boiling MSG does not
affect its toxicity but the addition of Vitamin C provides significant protection against MSG toxicity; (4) Pretreatment of neurons with a low
dose of MSG reduces subsequent injury by a large dose of MSG. Together, our studies suggest that the side effect of MSG may be
mediated, at least in part, by its toxic effect on brain neurons. Pre-exposure to low doses of MSG or the use of Vitamin C may prevent or
reduce the side effects of MSG. (IJCEM910003).
Key words: Monosodium glutamate, headache, neuron, injury, tolerance
Full Text PDF
Address all correspondence to:
Minghua Li, PhD,
Robert S. Dow Neurobiology Laboratories, Legacy
Clinical Research Center, 1225 NE 2nd Ave.,
Portland, Oregon
USA.
Tel: (503) 4135326, Fax: (503) 4135465,
E-mail: mli@downeurobiology.org
Original Article
Deciphering the MSG controversy
Jennifer S. Xiong, Debbie Branigan, Minghua Li
Robert S. Dow Neurobiology Laboratories, Legacy Clinical Research Center, Portland, Oregon, USA.
Received October 30, 2009; accepted November 10, 2009; available online November 15, 2009
Abstract: Monosodium glutamate (MSG), a common flavor enhancer in various canned food and stereotypically associated with food in
Chinese restaurants, has been claimed and tested to have side effects including headache and dizziness. However, the mechanism
behind MSG-induced headache was not clear. Using dissociated mouse neuronal culture and cell injury assays, we determined
whether incubation of neurons with clinically relevant concentrations of MSG induces cell swelling or death, and whether any measure
can be taken to prevent or reduce MSG effects. We demonstrated that (1) Treatment with MSG induces a dose-dependent swelling and
death of mature neurons (12-14 days in culture) with little effect on young immature neurons (<1 week in culture). The threshold
concentration of MSG for neuronal injury is 3 μM; (2) MSG only injures neurons with little effect on glial cells; (3) Boiling MSG does not
affect its toxicity but the addition of Vitamin C provides significant protection against MSG toxicity; (4) Pretreatment of neurons with a low
dose of MSG reduces subsequent injury by a large dose of MSG. Together, our studies suggest that the side effect of MSG may be
mediated, at least in part, by its toxic effect on brain neurons. Pre-exposure to low doses of MSG or the use of Vitamin C may prevent or
reduce the side effects of MSG. (IJCEM910003).
Key words: Monosodium glutamate, headache, neuron, injury, tolerance
Full Text PDF
Address all correspondence to:
Minghua Li, PhD,
Robert S. Dow Neurobiology Laboratories, Legacy
Clinical Research Center, 1225 NE 2nd Ave.,
Portland, Oregon
USA.
Tel: (503) 4135326, Fax: (503) 4135465,
E-mail: mli@downeurobiology.org
