Protective role of dark soy sauce against acrylamide-induced neurotoxicity in rats by antioxidative activity

Abstract

Dark soy sauce (DSS) exerts antioxidant activity in vitro or in vivo. To test the possibility of chemoprevention by such dietary supplements on acrylamide (ACR)-induced subacute toxicity, Sprague-Dawley male rats were administered DSS dissolved in water (0.5 ml/kgbw•d) for 2 weeks after, before or during ACR exposure (0.2 mg/L in distillate water). DSS significantly improved the body weight gain, relative brain weights, and the gait abnormalities of ACR-treated rats when DSS treated at the same time as ACR-exposure (p < 0.05). DSS significantly improved the axonal degeneration, the ratio of myelinated nerves < 3 μm in diameter, degree of central chromatolysis of the ganglion neurons in peripheral nerves, and numbers of SYP (+) aberrant dots per mm cortex in the cerebellar molecular layer of ACR-treated rats no matter before, after, or during ACR-exposure (p < 0.05). DSS significantly decreased the malondialdehyde level and increased the superoxide dismutase activity in brain of ACR-treated rats when DSS treated during ACR-exposure (p < 0.05). These findings suggest that DSS plays a protective role against ACR-developed neurotoxicity and, partly at least, through an anti-oxidative mechanism. And it is worthy to note that DSS treatment at the same time as ACR exposure plays a more effective protective role than before or after ACR exposure.