Induction of Haff Disease-like Injury in SD Rats by Oral Gavage Administration of Crayfish Head and Tail Homogenates
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Abstract:
Head and tail homogenates of crayfish were administered to Sprague-Dawley rats in order to investigate the changes induced in several key biochemical indicators associated with seafood-induced Haff disease; namely, creatine kinase (CK), creatine kinase MB (CK-MB), and lactate dehydrogenase (LDH). The crayfish used in this study was obtained from the same source that was responsible for a case of Haff disease in Shenzhen, China. The head (hepatopancreas) and tail (crayfish meat) of the crayfish were separately subjected to high-temperature sterilization before their administration to the rats by oral gavage. Blood samples were then collected from the rats at different time points following the oral treatment, and the serum was separated for measurement of the CK, CK-MB, and LDH levels. The rats administered the hepatopancreas homogenate had serum CK (613±220.6), CK-MB (509±196.1), and LDH (1044±672.8) levels that were higher than those of the control group by more than two standard deviations (P = 0.523, 0.417, and 0.237, respectively) at 24 h after oral treatment. The rats administered the crayfish meat homogenate had serum CK (78±12.5), CK-MB (78±12.5), and LDH (954±694.2) levels that were higher than those of the control group by more than two standard deviations (P = 0.11, 0.11, and 0.87, respectively) at 48 h after oral treatment. Such measurement of relevant biochemical indicators at different time points after oral gavage administration of the “pathogen” allowed for the preliminary identification of rats with Haff-like disease on the basis of abnormal indicator values. These results provide a scientific basis for the rapid diagnosis of Haff disease induced by crayfish consumption and for the elucidation of the disease pathogenesis.
