The flavonoid fustin exerts anti-inflammatory effect in a model of carrageenan-induced paw oedema

IF 0.8 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria Pub Date : 2023-01-30 DOI:10.1556/066.2022.00226

M. Reyzov, D. Pavlov, M. Novaković, V. Tešević, A. Georgieva, M. Eftimov, M. Todorova, S. Valcheva-Kuzmanova

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引用次数: 1

Abstract

Carrageenan-induced paw oedema is a widely used model of acute inflammation. The objective of this study was to assess the effect of the flavonoid fustin on carrageenan-induced acute paw inflammation in rats. Thirty male Wistar rats were distributed equally between three groups – control, F10, and F20. In the course of 1 week, animals were treated once daily by intragastric gavage as follows: control group – with distilled water (10 mL kg−1) containing 50 μL Tween 80; groups F10 and F20 – with 10 mL kg−1 suspensions containing fustin in two doses (10 mg kg−1 and 20 mg kg−1, respectively) and 50 μL Tween 80. After the treatment period, carrageenan was injected in the left hind paw and paw oedema was evaluated 0, 30, 60, 120, 180, 240, and 300 min after the injection using a plethysmometer. In the control group, paw oedema increased gradually and peaked at the 180th minute. Fustin treatment reduced the oedema in all time intervals and the effect was significant on the 30th and 60th minute after the injection. The present study indicated that fustin could suppress acute inflammation.

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黄酮褐素在卡拉胶诱导的足水肿模型中发挥抗炎作用

卡拉胶诱导的爪水肿是一种广泛使用的急性炎症模型。本研究的目的是评估黄酮褐素对卡拉胶诱导的大鼠急性足跖炎症的影响。30只雄性Wistar大鼠平均分布在三组之间——对照组、F10组和F20组。在1周的过程中，动物每天灌胃一次，如下所示：对照组-用蒸馏水（10 mL kg−1）含有50 μL吐温80；F10和F20组–10 mL kg−1含有两剂褐藻毒素的悬浮液（10 毫克 kg−1和20 毫克 kg−1）和50 μL吐温80。在治疗期后，将卡拉胶注射到左后爪中，并评估0、30、60、120、180、240和300的爪水肿注射后分钟使用体积计。对照组爪水肿逐渐加重，180分钟达到高峰。Fustin治疗在所有时间间隔内都减少了水肿，并且在注射后第30分钟和第60分钟效果显著。本研究表明，褐素具有抑制急性炎症的作用。

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来源期刊

Acta Alimentaria 农林科学-食品科技

CiteScore

1.80

自引率

0.00%

发文量

审稿时长

18-36 weeks

期刊介绍： Acta Alimentaria publishes original papers and reviews on food science (physics, physical chemistry, chemistry, analysis, biology, microbiology, enzymology, engineering, instrumentation, automation and economics of foods, food production and food technology, food quality, post-harvest treatments, food safety and nutrition).