Effects of MSG on Neuronal Cells

The objective of this investigation was to determine the dose effects of monosodium glutamate (MSG), a commonly used food additive known to contribute umami, on neuronal cells. Potential biological adverse effects of MSG include body weight and cognitive changes and neurotoxicity. Methods Primary murine embryonic cortical neurons harvested at day 18 of gestation from C57BL/6 mice were plated at 0.3 million cells/1 ml on poly‐d‐lysine/fibronectin‐coated MEAs in B27‐supplemented neurobasal medium. Astroglial proliferation resulted within 10‐14 days of culture. Cells were stabilized for one month. Cultures received fresh medium with 3 µM or 30 µM MSG, 5 µM or 50 µM glutamate respectively. Synaptic activity was recorded with a MEA‐1060‐INV amplifier interfaced with a DT9814 data acquisition system. Signals were quantified in the presence and absence of MSG, glutamate, and with the combination of antagonist or antioxidant. Cell viability and excitability was assessed at baseline, 2, 6, 24, and 48 hours after the insult was applied to the culture. Results Mature neurons showed a significant difference in spike response to 3 µM MSG over time compared to both no treatment and other treatments (p=0.040). Although bursts and spikes decreased with all treatments, some neurons in culture survive brief exposure to both glutamate and MSG. Conclusion Our results show that some neurons in culture survive brief exposure to both glutamate and MSG though spikes and bursts of neurons decrease over time when exposed to a range of concentrations of MSG treatment and typically lead to cell degradation and death. No external support was used to conduct this study.