Effect of Coturnix japonica (quail) egg yolk in ethanol damage-induced mice

Gallo Ruelas M.; Huamán-Gutierrez O.G. · Nutricion Clinica y Dietetica Hospitalaria (2023) · DOI: 10.12873/434gallo

Resumen

Introduction: The high prevalence of neurodegenerative diseases in the older adult population requires research focused on functional foods with regulatory properties on redox state and with antioxidant potential. Quail egg yolk is a food with a great diversity of antioxidant compounds with neuroprotective activity. Objective: To evaluate the effect of Coturnix japonica egg yolk administration on the nervous tissue of mice against ethanol damage induction. Methodology: 35 mice received the following treatment via 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 groups II-V. After four hours, the mice were decapitated to obtain the brain and cerebellum and subsequently perform biochemical tests and histopathological analysis. Results: Group IV presented neuronal proliferation phenomenon and Purkinje cells pluristratification in the brain and cerebellum respectively and additionally presented a better GSH/GSSG ratio (p<0.05) in comparison to group II. There was no statistically significant difference between protein levels or protein sulfhydryl groups in any of the groups. Conclusions: Coturnix japonica egg yolk administration resulted in better preservation of the brain and cerebellum’s cytoarchitecture and increased GSH profile.

Instituciones: Universidad Nacional Mayor de San Marcos