Evaluation of anticonvulsant activity of Japanese sake yeast (Saccharomyces cerevisiae sake) supplementation in mice: A pilot study

Introduction:Neuroprotective activity of adenosine receptors in the central nervous system (CNS) has been mentioned in previous studies. On the other hand, it was previously reported that Japanese sake yeast enriched in adenosine analogues in vitro. Methods: Male C57BL/6N strain mice weighing 20–30 g were selected for this study. Seizure activity and the effect of sake yeast were evaluated in animals during administration of pentylenetetrazol (PTZ). The animals were treated with drugs during 1 week and 60 min after the last dose of all drugs, seizure was induced by the IP administration of 60 mg/kg of PTZ. Each animal was placed separately into a transparent Plexiglas cage and observed for at least 60 min and the following parameters were recorded: 1) Latency to the onset time of tonic-clonic seizures. 2) Seizure frequency. The experimental design was consisted of 5 groups: vehicle (0.5% methylcellulose in water) + NaCl 0.9%, vehicle + PTZ, vehicle + diazepam (5 mg/kg), vehicle + sake yeast (100, 200, and 300 mg/kg), and sake yeast (100, 200, and 300 mg/kg) + PTZ. Vehicle, Saline, diazepam and sake yeast were given orally. Results: Latency times to tonic-clonic seizures were significantly (P <0.05) higher in groups receiving oral sake yeast in comparison with non-treated groups. Also, seizure frequency and seizure stage were significantly (P <0.05) lower during all 3 doses oral administration of sake yeast. Conclusion: It is concluded that sake yeast can attenuate severity of convulsion in rat and this supplementation can be a good candidate for treatment or prevention of seizure with advantages including the lower adverse effects in comparison with the current chemical drugs in the market.

کلیدواژه ها:

Japanese sake yeast ، Convulsion ، Rat