Evaluation of the Role of Silymarin on Certain Biochemical and Histological Parameters in Male Albino Rats Treated with Monosodium Glutamate

Abstract

Monosodium glutamate (MSG), a widely used flavor enhancer, can induce hepatic and renal toxicity through oxidative stress, whereas silymarin from Silybum marianum has antioxidant and hepatoprotective properties. This study evaluated the protective effect of silymarin against MSG-induced hepatic biochemical and histological alterations, with renal involvement assessed through serum biochemical markers, in male albino rats. Thirty male rats (3–4 months) were randomly assigned to three groups (n = 10) and treated for 30 days: T1 (control, 0.9% saline), T2 (MSG, 15 mg/kg body weight), and T3 (MSG 15 mg/kg + silymarin 8 mg/kg). Serum liver enzymes (AST, ALT, ALP), urea, creatinine, and total protein were measured colorimetrically or enzymatically, and liver tissue was processed for histology. MSG significantly (P < 0.05) elevated AST, ALT, ALP, urea, and creatinine, and lowered total protein compared with control; for example, AST rose from 135.2 ± 46.7 to 209.5 ± 64.7 U/L, and creatinine from 1.18 ± 0.37 to 2.67 ± 0.23 µmol/L. Co-treatment with silymarin significantly reversed these changes (AST 152.4 ± 74.5 U/L; creatinine 1.58 ± 0.16 µmol/L; total protein restored toward control), although several values remained different from control. Histologically, MSG caused hepatocyte degeneration, necrosis, and cytoplasmic vacuolation, with loss of the normal radial architecture, whereas silymarin co-treatment largely restored hepatic structure, reducing necrosis and inflammation. These findings indicate that silymarin at 8 mg/kg exerts a meaningful protective effect against MSG-induced hepatorenal toxicity, consistent with its antioxidant and membrane-stabilizing actions.