Effect of monosodium glutamate (MSG) on embryonic and deformities of zebrafish embryo (Danio rerio)

Abstract

Monosodium glutamate (MSG) is a common ingredient in many recipes. This powder, made from L-glutamic acid, is white or off-white in colour and has a faint, peptone-like odour. Chefs and home cook value MSG for its unique 'umami' flavor, which improves food taste. Some people prefer MSG over salt because it contains less sodium. The European Food Safety Authority (EFSA) established the Acceptable Daily Intake (ADI) for MSG based on research linking excessive consumption to health issues like Chinese restaurant syndrome. MSG can have a negative impact on infants' developing digestive systems. The study aimed to assess the impact of MSG brands A and B on the development, survival, and deformities of zebrafish embryos.