Effect of Coturnix japonica (quail) egg yolk in ethanol damage-induced mice
Nutr. clín. diet. hosp
; 43(4): 91-97, 13 dec. 2023. tab, ilus
Artigo
em Inglês
| IBECS
| ID: ibc-229955
Biblioteca responsável:
ES1.1
Localização: ES15.1 - BNCS
ABSTRACT
Introduction:
The high prevalence of neurodegenerativediseases in the older adult population requires research fo-cused on functional foods with regulatory properties on redoxstate and with antioxidant potential. Quail egg yolk is a foodwith a great diversity of antioxidant compounds with neuro-protective activity.Objective:
To evaluate the effect of Coturnix japonica eggyolk administration on the nervous tissue of mice againstethanol damage induction.Methodology:
35 mice received the following treatmentvia orogastric for five days groups I and II water (10 mL/kg),group III egg yolk (5 mL/kg), group IV egg yolk (10 mL/kg)and group V egg yolk (15 mL/kg). On the fifth day, 99%ethanol was administered subcutaneously (5 g/kg) to groupsII-V. After four hours, the mice were decapitated to obtain thebrain and cerebellum and subsequently perform biochemicaltests and histopathological analysis.Results:
Group IV presented neuronal proliferation phe-nomenon and Purkinje cells pluristratification in the brain andcerebellum respectively and additionally presented a betterGSH/GSSG ratio (p<0.05) in comparison to group II. Therewas no statistically significant difference between proteinlevels or protein sulfhydryl groups in any of the groups.Conclusions:
Coturnix japonica egg yolk administrationresulted in better preservation of the brain and cerebellumscytoarchitecture and increased GSH profile (AU)
Texto completo:
Disponível
Coleções:
Bases de dados nacionais
/
Espanha
Base de dados:
IBECS
Assunto principal:
Coturnix
/
Gema de Ovo
/
Tecido Nervoso
Limite:
Animais
Idioma:
Inglês
Revista:
Nutr. clín. diet. hosp
Ano de publicação:
2023
Tipo de documento:
Artigo
Instituição/País de afiliação:
EsSalud/Perú
/
Universidad Nacional Mayor de San Marcos/Perú