Genotoxic effects of food flavor enhancer monosodium glutamate on peas (Pisum sativum L.)

In this study, genotoxic effects of Monosodium glutamate used as food addivitive substance in various foods have been investigated on the model organism of Pisum sativum L. When as the plant seeds were germinated in 1, 5, 10, 15, 20, 25, 35 and 45g/L concentration values, the seeds in control group were germinated in distilled water.As a result of this study, when compared to control, during 24, 48 and 78 hours, the germination rate of monosodium glutamate in all concentration was found highly significant. At the end of 72 hours, it was observed that there is no germination in 35 and 45 g/L groups.When the concentration of monosodium glutamate increased, the rate of mitosis was decreased. As a result the decrease of mitotic index was found significant (p<0.001). But in 35 and 45g/L, this rate couldn?t be calculated.As a result of calculations, abnormalities in all concentration of monosodium glutamate in mitosis were found to be significant. Ungathering on metaphase plate, sticky chromosomes, plyploidy, anaphase bridges, dual-core anormalities were observed in mitotic cells. Finally, it was indicated that all concentrations used in this study showed a genotoxic effects.