| dc.description.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. | en_US |
