Experimental Study on the Influence of Sulfonamide Drug Residues From Honey on Biochemical Parameters in Lab Rats

Abstract

The objective of the research was the study on the influence of five sulfonamides residues (sulfadiazine, sulfamethazine, sulfathiazole, sulfamethizole, and sulfadimethoxine) in bee honey administered on Wistar rats, by evaluating various biochemical parameters (urea, creatinine, uric acid, total bilirubin, direct bilirubin and transaminases). The biochemical parameters presented significant variations and the results confirmed the occurrence of known toxic effects when administering the five sulfonamides from bee honey in rats: liver dysfunction through the permeabilization of the hepatocyte membrane, and the impairment of hepato-biliary and renal functions. RezumatScopul cercetărilor a fost studiul influenței reziduurilor a cinci sulfonamide (sulfadiazină, sulfametazină, sulfatiazol, sulfametizol și sulfadimetoxină) în mierea de albine, administrate la șobolani Wistar, prin evaluarea diferiților parametri biochimici (ureea, creatinina, acidul uric, bilirubina totală, bilirubina conjugată și transaminaze). Parametrii biochimici au prezentat variații semnificative și rezultatele au confirmat apariția efectelor toxice cunoscute la administrarea celor cinci sulfonamide în mierea de albine la șobolani: disfuncția hepatică prin permeabilizarea membranei hepatocitelor și afectarea funcțiilor hepato-biliare și renale.

A Comprehensive Narrative Review on the Hazards of Bee Honey Adulteration and Contamination

“…Streptomycin, erythromycin, lincomycin, sulfonamide, and chloramphenicol are other antibiotics beekeepers use [57,[70][71][72].…”

“…Moreover, sulfonamides have been linked to liver toxicity (including necrosis), drug fever, serum sickness, and systemic lupus erythematosus (type III hypersensitivity mediated by immunoglobulin G) [67,72,75,76]. In addition to dermatological toxicity, sulfonamides can also cause severe allergic responses and hepatic and hematological destruction.…”

“…Te conventional approaches to identifying microorganisms isolated from food are focused on phenotypic techniques, including observing the morphology and growth of microbes on media, Gram staining of cells, carrying out catalase and oxidase tests, microscopically evaluating cell morphology and the type of hemolysis, and carrying out biochemical tests such as tests for indole, urease, or aminopeptidase. However, those procedures need a spectrometer operator to analyze data, which is time-consuming and highly laborious [72].…”