The Effects of Wheat Germ Oil as an Ameliorative Agent Versus Monosodium Glutamate on the Submandibular Salivary Gland of the Adult Albino Rat

Abstract

Background: One of the most popular taste enhancers in the world is monosodium glutamate (MSG). Wheat germ oil (WGO) exhibits antioxidant activity. The salivary glands play a crucial function in maintaining oral health and protecting teeth from caries. Aim of the work: to assess the concomitant use of WGO with MSG to ameliorate its destructive effects on submandibular glands. Material and Methods: Four groups of forty adult male albino rats were selected at random. Group I (negative control): received distilled water. Group II (positive control): received wheat germ oil (WGO) orally at 1.5 ml/Kg body weight once daily for eight weeks. Group III (monosodium glutamate treated group): received orally 15 mg/kg body weight of MSG once daily for 8 weeks. Group IV (monosodium glutamate and wheat germ oil treated group): received 15 mg/kg body weight of MSG once daily for 8 weeks in concomitant administration of wheat germ oil with a dose of 1.5 ml/Kg body weight. The rats were sacrificed, and the two submandibular salivary glands were extracted, and processed for light microscopic and ultrastructural study. Results: MSG induced destructive changes in the submandibular gland; disturbed architecture, vacuoles in acinar cells, and small and deeply stained nuclei. Vacuolated striated and convoluted ducts and blood vessels exhibited congestion, dilatation and extravasation. WGO administration in concomitant with MSG results in restoration of normal appearance apart from vacuolization and congested, extravasated blood vessels. Conclusion: MSG has a destructive effect on the structure of the submandibular gland and concomitant usage of WGO can ameliorate these effects.