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2-Phenylethylamine, a Constituent of Chocolate and Wine, Causes Mitochondrial Complex-I Inhibition, Generation of Hydroxyl Radicals and Depletion of Striatal Biogenic Amines Leading to Psycho-Motor Dysfunctions in Balb/c Mice

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Title 2-Phenylethylamine, a Constituent of Chocolate and Wine, Causes Mitochondrial Complex-I Inhibition, Generation of Hydroxyl Radicals and Depletion of Striatal Biogenic Amines Leading to Psycho-Motor Dysfunctions in Balb/c Mice
 
Creator Sengupta, T
Mohanakumar, K P
 
Subject Cell Biology & Physiology
 
Description Behavioral and neurochemical effects of chronic administration of high doses of 2-phenylethylamine
(PEA; 25–75 mg/kg, i.p. for up to 7 days) have been investigated in Balb/c mice. Depression and anxiety,
as demonstrated respectively by increased floating time in forced swim test, and reduction in number of
entries and the time spent in the open arms in an elevated plus maze were observed in these animals.
General motor disabilities in terms of akinesia, catalepsy and decreased swimming ability were also
observed in these animals. Acute and sub-acute administration of PEA caused significant, dosedependent
depletion of striatal dopamine, and its metabolites levels. PEA caused dose-dependent
generation of hydroxyl radicals in vitro in Fenton’s reaction in test tubes, in isolated mitochondrial
fraction, and in vivo in the striatumofmice. A significant inhibition of NADH-ubiquinone oxidoreductase
(complex-I; EC: 1.6.5.3) activity suggests the inhibition in oxidative phosphorylation in the
mitochondria resulting in hydroxyl radical generation. Nissl staining and TH immnunohistochemistry
in brain sections failed to show any morphological aberrations in dopaminergic neurons or nerve
terminals. Long-term over-consumption of PEA containing food items could be a neurological risk factor
having significant pathological relevance to disease conditions such as depression or motor dysfunction.
However, per-oral administration of higher doses of PEA (75–125 mg/kg; 7 days) failed to cause such
overt neurochemical effects in rats, which suggested safe consumption of food items rich in this trace
amine by normal population.
 
Date 2010
 
Type Article
PeerReviewed
 
Format application/pdf
 
Identifier http://www.eprints.iicb.res.in/971/1/12_neuro_2010.pdf
Sengupta, T and Mohanakumar, K P (2010) 2-Phenylethylamine, a Constituent of Chocolate and Wine, Causes Mitochondrial Complex-I Inhibition, Generation of Hydroxyl Radicals and Depletion of Striatal Biogenic Amines Leading to Psycho-Motor Dysfunctions in Balb/c Mice. Neurochemistry International, 57 (6). pp. 637-646.
 
Relation http://dx.doi.org/10.1016/j.neuint.2010.07.013
http://www.eprints.iicb.res.in/971/