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)
