The Effect of the Emulsion of Echinophora cinerea Boiss. on Paraquat-Induced Lung Fibrosis in Male Rats

IF 4.2 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Naser Pajouhi, Arash Heydari Ariya, Marzieh Rashidipour, Hadis Jamshidvand, Ali Pajouhi, Raheleh Assaei
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引用次数: 0

Abstract

Introduction: Paraquat (PQ) induces pulmonary fibrosis through mechanisms involving oxidative stress, inflammatory responses, and fibrotic reactions. During this process, the overexpression of alpha-smooth muscle actin (α-SMA) promotes the differentiation of fibroblasts into myofibroblasts, leading to excessive protein accumulation in the extracellular matrix (ECM). Echinophora cinerea Boiss. (E. cinerea) is an herb known for its antioxidant effects. The goal of this study is to assess the protective effects of E. cinerea in PQ-induced lung injury.

Methods: Fifty adult male Sprague Dawley rats, weighing 220–250 g, were randomly assigned to five groups: (1) Sham received daily gavage of Tween 20, 3% for 6 weeks, along with inhalation of nebulized sterile distilled water (10 mg/m3 for 30 min, three times a week) during Weeks 3 and 4 of treatment. (2) PQ was administered via inhalation of nebulized PQ in sterile distilled water at a concentration of 10 mg/m3 for 30 min, three times a week, during Weeks 3 and 4 of treatment. (3) PQ and emulsion 100 were administered via daily gavage at a dosage of 100 mg/kg emulsion in a 3% Tween 20 solution for 6 weeks, alongside inhalation of PQ, similar to Group 2. The animals in Groups 4 (PQ + E200) and 5 (PQ + E400) were administered with higher doses of emulsion. At the end of the study period, the animals’ lungs were excised for histological analysis.

Results: PQ exposure caused lung injury and an elevation in α-SMA relative to the sham group. The administration of emulsion at doses of 400 and 200 mg/kg, along with PQ, reduced lung injury and α-SMA levels relative to the PQ group. No significant differences were observed in the protective effects of the emulsion at doses of 400 and 200 mg/kg.

Conclusion: Echinophora cinerea essence emulsion attenuates PQ toxicity and mitigates lung injury, with more studies needed to confirm these effects further.

Abstract Image

棘球虱乳剂的抑菌效果。百草枯致雄性大鼠肺纤维化的研究
简介:百草枯(PQ)通过氧化应激、炎症反应和纤维化反应等机制诱导肺纤维化。在此过程中,α-平滑肌肌动蛋白(α-SMA)的过度表达促进成纤维细胞向肌成纤维细胞分化,导致细胞外基质(ECM)中蛋白质的过度积累。棘球绦虫。(E. cinerea)是一种以抗氧化作用闻名的草药。本研究的目的是评估灰绿杆菌对pq诱导的肺损伤的保护作用。方法:选取体重220 ~ 250 g的成年雄性Sprague Dawley大鼠50只,随机分为5组:(1)在给药第3、4周,每天灌胃20,3 %的Tween,连续6周,同时雾化吸入无菌蒸馏水(10 mg/m3,连续30 min,每周3次)。(2)在治疗的第3周和第4周,将PQ雾化吸入浓度为10 mg/m3的无菌蒸馏水中,持续30分钟,每周3次。(3) PQ和乳剂100以100 mg/kg乳剂在3% Tween 20溶液中每日灌胃,连续6周,同时吸入PQ,与2组相似。第4组(PQ + E200)和第5组(PQ + E400)给予较高剂量的乳剂。在研究期结束时,切除动物的肺进行组织学分析。结果:与假手术组相比,PQ暴露导致大鼠肺损伤,α-SMA升高。与PQ组相比,乳状液剂量分别为400和200 mg/kg和PQ组肺损伤和α-SMA水平均有所降低。在400 mg/kg和200 mg/kg剂量下,乳剂的保护作用无显著差异。结论:棘球蚴精油乳剂具有减轻PQ毒性和减轻肺损伤的作用,这些作用有待进一步的研究证实。
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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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