蜂胶对阿霉素诱导的肝肾损害的影响:蜂胶乙醇提取物和油提取物的比较

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2023-11-07 DOI:10.1080/19476337.2023.2274370

Selma Cirrik, Emel Kabartan Cokelİ, Emine Gulceri Gulec Peker, Gulay Hacioglu

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引用次数: 0

摘要

乙醇蜂胶提取物(PE)对化疗药物阿霉素(DOX)毒性作用的保护作用此前已有报道。由于乙醇的使用有一定的限制，在本研究中，我们测试了橄榄油作为乙醇的替代品在dox诱导的肝肾损伤中的作用，并比较了两种提取物的效果。雄性大鼠口服PE或油性蜂胶提取物(PO) 15 d (50 mg/kg/d)，第13天腹腔注射DOX (15 mg/kg)。处死大鼠，测定肝肾氧化应激及功能指标。两个蜂胶处理组的肝肾功能和氧化应激均显著降低。PO处理在减少dox诱导的氧化应激方面更有效，但两种提取物在改善肝肾功能方面的效果相似。我们建议优选PO以避免乙醇的副作用。

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The effects of propolis on doxorubicin-induced hepatorenal damage: a comparison of ethanolic and oily extracts of propolis

The protective effect of ethanolic propolis extract (PE) in the toxic effects of doxorubicin (DOX), a chemotherapy drug, has been reported previously. Since ethanol usage has some restrictions, in the present study, olive oil as an alternative to ethanol has been tested in DOX-induced hepatorenal injury and the effectiveness of the two extracts were compared. Male rats were orally given PE or oily propolis extract (PO) for 15 days (50 mg/kg/day) and DOX was injected (15 mg/kg, intraperitoneally) on the 13th day. The animals were sacrificed and then hepatorenal oxidative stress and functional parameters were evaluated. DOX-induced reduction in hepatorenal functions and oxidative stress were significantly reduced in both propolis treatment groups. Treatment with PO was more effective in reducing DOX-induced oxidative stress, yet both extracts showed similar efficacy in improving hepatorenal functions. We suggest that the PO could be preferred to avoid the side effects of ethanol.

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.