Analysis of Tooth Enamel Structure and Mechanical Properties in Rats Induced Mono Sodium Glutamate (MSG)

Abstract

Introduction: Formation of enamel begins in intrauterine. The process is prone to disturbances, for example bad nutrition intake. Monosodium Glutamate (MSG) is a food additive that is added to meals to improve the taste. Unmeasured use can result in physical abnormalities, growth, and immune system disruption. This research aim of this study was to analyze MSG consumption on rats during gestation and gestation to lactation on enamel structure and mechanical properties in their first offspring. Methods: Three groups of male rats, aged 21 days, which were born from mice induced by MSG during gestation (group 1), during gestation to lactation (group 2) and those without MSG (group 3 as a negative control group). Monosodium Glutamate is given daily at the dose of 1.54 mg/gr (body weight/ BW) orally, which starts on the fifth day of gestation until partition (23 days) in the first group and until weaning time (44 days) in the second group. Analysis of the structure and properties of enamel was performed on the lower left first molar using scanning electron microscope (SEM) and Vikers microhardness test. Results: The average enamel hardness in MSG induced mice during gestation, gestation and lactation periods, and without MSG was 242.7 Vickers hardness (HV); 238.3 HV and 309.1 HV respectively, while the porosity in the enamel structure is 13,1909%,

18,147% and 7,039%. Conclusion: MSG intake in mice during gestation and gestation to lactation results in abnormalities in the structure of the enamel and its mechanical properties in offspring.