Pain Sensation in CD‑1 Mice Following Long‑term Consumption of Beans Diet in the Tail Flick and Hot Plate Test
Abstract
Background and Aim: Beans contain serotonin and its precursor 5‑hydroxytryptophan (5HTP) which is known to have neurobehavioral effects on pain sensation. In the present study, we have planned to evaluate the effect of chronic consumption of beans diet on pain sensation in mice. Methods: Forty CD‑1 mice were randomly assigned into four groups, namely, control, cooked beans diet (50% w/w), uncooked beans diet (50% w/w), while another set of mice were placed on serotonin precursor (5‑HTP) diet (0.2 mg/50 g w/w) for 30 days. All the mice had access to clean drinking water ad libitum. Before the neurobehavioral parameters were assessed, the phytochemical analysis of the beans, LD50 of the beans, and that of the serotonin precursor (5‑HTP) were determined. Serotonin concentration was measured in the beans using gas chromatography analysis. The tail flick and hot plate test were used to assess the pain sensation. Results: In tail flick test, the latency of tail flick in the study group was significantly higher (P < 0.05) compared to the control group in both phases, thus showing a decrease in pain sensation. In hot plate test, the frequency and duration of right hind paw lick in the study group were significantly lower (P < 0.05) compared to control, representing a decrease in pain sensitivity. The latency of jump was significantly higher than the control, showing a decrease in pain sensitivity. Conclusion: Our results suggest that beans diet decreases pain sensation in mice.
