Abstract
The consumption of inadequately thermally treated fish is a public health risk due to the possible propagation of Anisakis larvae. The present study demonstrated the physiological and histopathological changes that accompanied an oral inoculation of crude extracts from fresh and thermally treated Anisakis Type II (L3) in rats. Worms were isolated from a marine fish and examined and identified using light and scanning electron microscopy. The study was performed in 6 rat groups: control (I), garlic oil (GO) inoculated (II), fresh L3 inoculated (III), thermally treated L3 inoculated (IV), fresh L3 + GO inoculated (V), and a thermally treated L3 + GO inoculated (VI) groups. Rats inoculated with fresh and thermally treated L3 showed abnormal liver and kidney functions associated with the destruction of normal architecture. GO produced a protective effect in rat groups inoculated with L3 extracts + GO via the amelioration of liver and kidney functions, which was confirmed by the marked normal structure on histology. Cooking of L3-infected fish induced severe alterations compared to uncooked fish. The administration of garlic before and after fish eating is recommended to avoid the dangerous effect of anisakids, even if they are cooked.
Highlights
Anisakidosis is a vital fish-borne zoonotic disease caused by third or, infrequently, fourth larval stages of the nematode A. simplex, which live as encapsulated larvae embedded in the edible muscle of marine fish (Morsy et al, 2013)
For scanning electron microscopy (SEM), 10 worms were fixed in 3% phosphate-buffered glutaraldehyde for 3 h, washed thoroughly with the same buffer and post-fixed in aqueous osmium tetroxide for 4 h according to Madden & Tromba (1976), dehydrated through acetone, and dried in a critical point drier (BOMER-900, Leica Microsystems, Morrisville, USA) using liquid CO2, mounted on an aluminum stub, coated with gold palladium in a JEOL, JEC-3000FC, and examined with JSM-6060LV microscope (JEOL, Tokyo, Japan) at 10kV
The current study performed a morphological examination of worms recovered from examined host fish using light and scanning electron microscopy and revealed that the worms belonged to the genus Anisakis because they possessed all of the characteristic features of the genus according to the studies carried out by Valero et al (2006), Casti et al (2017) and Eissa et al (2018): inconspicuous three lips with a prominent boring tooth on the anterior end around the triangular mouth; a straight anterior gut consisting of an esophagus, ventriculus, and intestines; the posterior end terminating with or without a mucron; and a transversely striated cuticle
Summary
Anisakidosis is a vital fish-borne zoonotic disease caused by third or, infrequently, fourth larval stages of the nematode A. simplex, which live as encapsulated larvae embedded in the edible muscle of marine fish (Morsy et al, 2013). When infected crustaceans are ingested by fish, the third larvae enter the body cavity and muscles (Kassem & Bowashi, 2015; Nieuwenhuizen, 2016). Anisakis larvae pose a health risk to humans even when the fish is thoroughly cooked because dead or thermally treated L3 produce a number of physiological and histopathological changes in humans after fish ingestion, which led to the concept of acute anisakiasis (Montalto et al, 2005). The present study demonstrated the liver and kidney functions and histopathological changes in Wistar albino rats after oral inoculation of fresh and thermally treated Anisakis spp. type (L3) larvae isolated from the Red Sea fish Dicentrarchus labrax. The present study evaluated the protective and ameliorative effects of garlic oil (GO) in L3-inoculated rats
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