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.
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