Neuroinflammation and hypersensitivity evidenced by the acute and 28-DAY repeated dose toxicity tests of ostrich oil in mice

This study presents the chromatographic profile of a commercially available OO and its acute and 28-day repeated dose in vivo toxicological profiles. OO anti-inflammatory and antinociceptive effects were also investigated. Omega-9 (ω-9; oleic acid; 34.6%) and -6 (linoleic acid; 14.9%) were detected as OO main constituents. A high single dose of the OO (2 g/kg of ω-9) demonstrated no or low acute toxicity. However, when orally treated with OO (30-300 mg/kg of ω-9) for 28 consecutive days, mice exhibited altered locomotor and exploratory activities, hepatic damage, and increased hindpaw sensitivity accompanied by increased levels of cytokine and brain-derived neurotrophic factor in their spinal cords and brains. Lack of anti-inflammatory or antinociceptive activities was also evidenced in 15-day-OO treated mice. These results indicate that chronic consumption of OO induces hepatic injury, in addition to neuroinflammation and subsequent hypersensitivity and behavioural changes. Thus, there is no evidence to support OO use to treating illness in humans.PMID:37244598 | DOI:10.1016/j.fct.2023.113852

Source: Food and Chemical Toxicology - May 27, 2023 Category: Food Science Authors: Jose Roberto Santin Mainara Adriane Tesser Kopp Thiago Patr ício Correa J éssica Melato Larissa Benvenutti Roberta Nunes Fernanda Capitanio Goldoni Yasmin Beatrisse Klein Patel Jade Andr é de Souza Suzany Hellen da Silva Soczek Elizabeth Soares Fernand Source Type: research