Literature DB >> 22057902

N-Acetylcysteine prevents baker's-yeast-induced inflammation and fever.

Ana Paula Oliveira Ferreira1, Juliana Saibt Martins Pasin, André Luis Lopes Saraiva, Viviane Ratzlaff, Mateus Fortes Rossato, Rosália Andrighetto, Maribel Antonello Rubin, Juliano Ferreira, Carlos Fernando Mello.   

Abstract

OBJECTIVE AND
DESIGN: To investigate whether N-acetylcysteine (NAC) alters baker's-yeast-induced fever and inflammation. MATERIAL OR
SUBJECTS: Male Wistar rats (26-28 days old) injected with baker's yeast (135 mg/kg, intraperitoneal) or prostaglandin E(2) (300 ng/100 μL, intrathecal). TREATMENT: Rats were injected with NAC (500 mg/kg, subcutaneous, or 50 μg/100 μL, intrathecal) 1 h before, or 2 h after, pyrogen injection.
METHODS: Rectal temperature changes induced by baker's yeast, PGE(2) and NAC were followed up over time. Four hours after baker's yeast injection, total leukocytes, protein, interleukin (IL)-1β, tumor necrosis factor (TNF)-α and nonprotein thiol content were assessed in peritoneal lavage and hypothalamus.
RESULTS: Systemic administration of NAC decreased leukocytes, protein, IL-1β and TNF-α levels in peritoneal lavage, and decreased IL-1β levels in the hypothalamus. The central administration of NAC prevented baker's-yeast-induced fever, but did not alter the febrile response elicited by prostaglandin E(2).
CONCLUSION: These results suggest an anti-inflammatory and antipyretic role for NAC in yeast-induced peritonitis.

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Year:  2011        PMID: 22057902     DOI: 10.1007/s00011-011-0392-8

Source DB:  PubMed          Journal:  Inflamm Res        ISSN: 1023-3830            Impact factor:   4.575


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