Glutamate in monosodium glutamate (MSG), which is widely used in the food industry, has an important role in major brain functions such as memory, learning, synapse formation, and stabilization. However, extensive use of MSG has been linked with neurotoxicity. Therefore, in addition to clarifying the underlying mechanisms of MSG-induced neurotoxicity, it is also important to determine safe agents that can diminish the damage caused by MSG. Tannic acid (TA) is a naturally occurring plant polyphenol that exhibits versatile physiological effects such as anti-inflammatory, anti-carcinogenic, antioxidant, and radical scavenging. This study was conducted to assess the neurotoxic and neuroprotective effects of these two dietary components in the rat cerebral cortex. Twenty-four Sprague Dawley rats were divided into 4 equal groups and were treated with MSG (2 g/kg) and TA (50 mg/kg) alone and in combination for 3 weeks. Alterations in oxidative stress indicators (MDA and GSH) were measured in the cortex tissues. In addition, changes in enzymatic activities and gene expression patterns of antioxidant system components (GST, GPx, CAT, and SOD) were investigated. Furthermore, mRNA expressions of FoxO transcription factors (Foxo1 and Foxo3) and apoptotic markers (Casp3 and Casp9) were assessed. Results revealed that dietary TA intake significantly rehabilitated MSG-induced dysregulation in cortical tissue by regulating redox balance, cellular homeostasis, and apoptosis. The present study proposes that MSG-induced detrimental effects on cortical tissue are potentially mitigated by TA via modulation of oxidative stress, cell metabolism, and programmed cell death.

味精 (MSG) 中的谷氨酸广泛用于食品工业，在记忆、学习、突触形成和稳定等主要大脑功能中发挥着重要作用。然而，味精的广泛使用与神经毒性有关。因此，除了阐明味精引起的神经毒性的潜在机制外，确定可以减轻味精造成的损害的安全药物也很重要。单宁酸 (TA) 是一种天然存在的植物多酚，具有多种生理作用，如抗炎、抗癌、抗氧化和清除自由基。这项研究的目的是评估这两种饮食成分对大鼠大脑皮层的神经毒性和神经保护作用。将24只Sprague Dawley大鼠分为4等组，分别用MSG（2 g/kg）和TA（50 mg/kg）单独或联合治疗3周。测量皮质组织中氧化应激指标（MDA 和 GSH）的变化。此外，还研究了抗氧化系统成分（GST、GPx、CAT 和 SOD）的酶活性和基因表达模式的变化。此外，还评估了FoxO 转录因子（Foxo1和Foxo3）和凋亡标记物（Casp3和Casp9 ）的 mRNA 表达。结果显示，膳食TA摄入量通过调节氧化还原平衡、细胞稳态和细胞凋亡，显着恢复了味精诱导的皮质组织失调。本研究提出，TA 通过调节氧化应激、细胞代谢和程序性细胞死亡，可能减轻味精诱导的皮质组织有害影响。