Bakers’ yeast Induced Paw Edema and Fever in Chicks for Detection of Anti-inflammatory Effects of Alpha-lipoic Acid: A new Approach

Abstract

Background: Alpha-lipoic acid (ALA) is an antioxidant and anti-inflammatory agent. Baker’s yeast produced a fever model that consider a pyrogenic agent. Objective: The goal of this research was to assess the influence of ALA on the inflammation induced by bakers’ yeast as edema and fever. Methods: Bakers’ yeast was used to induce fever and swelling in the palm area of the right foot of broiler chicks, then we measure the thickness of the edema and body temperature at different times. Results: Bakers’ yeast at a concentration of 270 mg/5 ml into the right palm of the feet of the chicks induce fever and edema after 4 hours. ALA at 75,150and 300mg/kg intraperitoneally causes a reduction in the thickness of the feet in a dose and time-dependent manner, furthermore, ALA at 75,150and 300mg/kg intraperitoneally reduce body temperature in a dose and time-dependent manner. Conclusion: As a consequence, this study describes a new induced paw edema model that is not only advantageous from an economic viewpoint, but also from a technical perspective. Furthermore, ALA has preemptive anti-inflammatory and antipyretic properties in broiler chicks.