Purslane (Portulaca oleracea) Extract Against The Negative Effects of Monosodium Glutamate in Mice and Their Effects on Blood Biochemical Profile and Lipid Related Metabolism Gene Expression

Monosodium glutamate (MSG) is a widely used food additive considered safe for human consumption. However, studies indicate that sodium glutamic acid derivatives can cause neurotoxicity in rats, leading to neurological changes, mitochondrial neurodevelopment toxicity, altered neurochemical behavior, and oxidative stress. Elevated blood levels of MSG are observed in individuals consuming it excessively. In the current study, we involved two experiments, the effects of Purslane extract on hematological profiles were examined. The first experiment showed that Group C, treated with Purslane extract, had significantly higher hemoglobin (HB) levels (16.43±0.07) compared to other groups. Significant differences were also noted in packed cell volume (PCV) and mean corpuscular volume (MCV) among treatment groups. Additionally, Purslane extract positively influenced blood biochemical parameters, including AST, ALT, blood urea, and creatinine levels, which were higher in treated groups compared to the control. Hepatic triglyceride levels significantly decreased with Purslane treatment. In the second experiment, where both Purslane extract and MSG were administered, the combination resulted in a notable reduction in hepatic triglycerides compared to individual treatments. Furthermore, MSG was found to lower fatty acid synthase (FAS) expression in mouse liver, suggesting its role in fat storage. Overall, the research highlights the beneficial effects of Purslane on blood profiles and its potential to mitigate some adverse effects associated with MSG consumption.