Unveiling the Phenolic Profiling of Moroccan Ferula communis L. Fruits: A Combination of In Silico and In Vivo Protective Effect Against Methotrexate-Induced Hepato-Renal Dysfunction

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Ghizlane Nouioura, Mohamed El Fadili, Mohamed Bouhrim, El Hassania Loukili, Hazem K. Ghneim, Mourad A. M. Aboul-Soud, John P. Giesy, Badiaa Lyoussi, Elhoussine Derwich
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引用次数: 0

Abstract

Background: Methotrexate (MTX) is associated with several side effects, including hepatic and renal toxicities, which limit its effectiveness as an anticancer medication. These toxicities can lead to hepatotoxicity, nephrotoxicity, and potential liver and kidney failure. On the other hand, the fruit of the giant fennel plant (Ferula communis) contains bioactive compounds with proven antioxidant and anti-inflammatory properties, as demonstrated in previous studies. These compounds have protective effects against various diseases.

Aim of the Study: The current study combines in silico ADMET prediction and in vivo evaluation of hepatorenal toxicity of MTX in rats to predict potential effects in humans.

Materials: Chemical constituents of FC were identified using HPLC-DAD analysis. In silico pharmacokinetics, ADMET predictions, and Egan’s boiled egg model were employed. For the in vivo experiments, 32 rats were divided into four groups to investigate the impact of FC extract (FC-Ext) on MTX-induced hepatorenal toxicity. The rats were pretreated with FC-Ext (250 mg/kg, body mass, dissolved in distilled water) from days 1 to 21 and administered MTX (25 mg/kg) on day 7. Various parameters, including body and organ masses, serum toxicity biomarkers (such as albumin, ALT, AST, BUN, creatinine, uric acid, and total protein), hematological parameters, and tissue histopathology, were evaluated to assess MTX-induced hepato-renal damage.

Results: The analysis of FC revealed the presence of various phenolic acids, with 15 compounds identified using HPLC-DAD. ADMET prediction provided assurance regarding the safety of the phytochemical compounds from FC concerning liver injury. Experimental validation in vivo confirmed that MTX-induced hepato-renal damage led to increased levels of AST, ALT, BUN, and creatinine in blood serum. Hemoglobin, total protein, albumin, and uric acid levels decreased following exposure to MTX. However, co-treatment with a hydro-ethanolic extract of FC significantly mitigated these changes, restored kidney and liver functions, and preserved tissue architecture.

Conclusion: FC-Ext shows promise in managing liver and renal diseases and mitigating the hematological toxicity induced by MTX. These findings suggest potential applications for humans in preventing MTX-induced renal, hepatic, and hematological toxicity.

Abstract Image

摩洛哥阿魏果实的酚类分析:对甲氨蝶呤诱导的肝肾功能障碍的体内和体外保护作用的结合
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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