Toxicity of bean cooking media containing EDTA in mice
| Autor: | Sabry A. El-Naggar, Maysa A. Mobasher, Doaa Ibrahim Kabil, Fotouh R. Mansour, Mohamed A. Elbakry, Mona Elwan, Karim Samy El-Said |
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| Rok vydání: | 2020 |
| Předmět: |
Blood Platelets
Male 0106 biological sciences Iron Health Toxicology and Mutagenesis Ethylenediaminetetraacetic acid 010501 environmental sciences Kidney Function Tests Toxicology 01 natural sciences Mice chemistry.chemical_compound Liver Function Tests 010608 biotechnology Animals Cooking Food science Edetic Acid 0105 earth and related environmental sciences Dose-Response Relationship Drug Sodium Public Health Environmental and Occupational Health Vicia faba Hematocrit chemistry Toxicity Calcium Biomarkers |
| Zdroj: | Toxicology and Industrial Health. 36:436-445 |
| ISSN: | 1477-0393 0748-2337 |
| DOI: | 10.1177/0748233719893178 |
| Popis: | The possible renal and hepatic toxicities of ethylenediaminetetraacetic acid (EDTA) in bean cooking media were studied using 100 male albino mice. Two sublethal doses of EDTA were used to explore their toxic effects; 20 mg/kg and 200 mg/kg, which corresponded to 1/100th and 1/10th of LD50, respectively. Accordingly, the toxicity study was performed using 50 mice, divided into five groups ( n = 10/group) as follows: group 1 (Gp1) served as a negative control and was orally administered normal saline; group 2 (Gp2) was administered the bean cooking medium; group 3 (Gp3) was administered EDTA (200 mg/kg); group 4 (Gp4) was administered bean cooking medium containing 20 mg/kg of EDTA; and group 5 (Gp5) was administered bean cooking medium containing 200 mg/kg of EDTA. The results showed no significant changes in liver and kidney functions in Gp2 while Gp3, Gp4, and Gp5 exhibited significant increases in adverse liver and kidney function markers. Hematocrit values were significantly decreased in Gp3 and Gp5, while the total white blood cells counts were significantly decreased in Gp3 and significantly increased in Gp5. The number of platelets was decreased in Gp3, Gp4, and Gp5. The blood levels of sodium (Na+), iron (Fe2+), and calcium (Ca2+) were decreased in Gp3, Gp4, and Gp5 due to the chelating effects of EDTA. The hepatic and renal architectures were disorganized in Gp3, Gp4, and Gp5 with some hemorrhagic manifestations in livers and kidneys of mice. These results demonstrate that EDTA in bean cooking is harmful in mice under the conditions of this study, and the potentially harmful effects in humans supports restricting its use. |
| Databáze: | OpenAIRE |
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