南瓜籽油和锌对大鼠大脑皮层慢性轻度应激扰动的减弱作用

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY
Marwa H. A. El-Azma, N. El-beih, K. El-Shamy, K. Koriem, Mahitab I. Elkassaby, W. El-Sayed
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引用次数: 3

摘要

目的探讨南瓜籽油(PSO)和锌对雄性大鼠大脑皮层慢性轻度应激(CMS)引起的氧化应激和神经炎症的抑制作用。设计/方法/方法将大鼠置于应激状态6周后,采用强迫游泳试验(FST)和新型笼试验对大鼠的行为进行测试。各处理组分别给予文拉法辛(20 mg/kg)、南瓜籽油(40 mg/kg)、锌(4 mg/kg)。采用皮质匀浆检测氧化应激参数、神经递质浓度、肿瘤坏死因子-α (TNF-α)和白细胞介素1β (IL-1β)、Na+/K+- atp酶活性、组胺n -甲基转移酶(Hnmt)和酪氨酸羟化酶(Th)表达。发现scms显著增加了FST中的静止时间,并显著减少了新型笼试验中的饲养次数。CMS组丙氨酸转氨酶(ALT)活性、皮质醇、TNF-α、IL-1β、一氧化氮和丙二醛水平显著升高。CMS使血清素、GABA、去甲肾上腺素浓度显著降低,谷胱甘肽过氧化物酶、过氧化氢酶、超氧化物歧化酶和Na+/K+- atp酶活性显著降低。CMS引起皮层中Hnmt和Th的表达显著降低。PSO和锌降低了CMS诱导的Na+/K+- atp酶活性、氧化参数和神经炎症,表现为神经递质浓度升高、皮质醇和ALT降低,行为正常化。PSO和锌通过改善大脑皮层的抗氧化环境和抗炎状态来减轻CMS。目前还没有关于南瓜籽油对抑郁症的影响的研究
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Pumpkin seed oil and zinc attenuate chronic mild stress perturbations in the cerebral cortex of rats
Purpose This study aims to investigate the potential of pumpkin seed oil (PSO) and zinc to attenuate oxidative stress and neuroinflammation caused by chronic mild stress (CMS) in the cerebral cortex of male rats. Design/methodology/approach The rats were submitted to stress for six weeks and then the behavior of the rats was tested by forced swimming test (FST) and novel cage test. The treated groups were given venlafaxine (20 mg/kg), pumpkin seed oil (40 mg/kg) and zinc (4 mg/kg). The cortex homogenate was used for the detection of the oxidative stress parameters, the concentration of neurotransmitters, tumor necrosis factor-α (TNF-α) and interleukin 1β (IL-1β), Na+/K+-ATPase activity, and the expression of histamine N-methyltransferase (Hnmt) and tyrosine hydroxylase (Th). Findings CMS causes a significant increase in immobility time in the FST and a significant decrease in the number of rearing in the novel cage test. CMS group showed a significant increase in alanine aminotransferase (ALT) activity, levels of cortisol, TNF-α, IL-1β, nitric oxide and malondialdehyde. CMS caused a significant decrease in the concentrations of serotonin, GABA, norepinephrine, and the activities of glutathione peroxidase, catalase, superoxide dismutase and Na+/K+-ATPase. CMS caused a marked reduction in the expression of Hnmt and Th in the cortex. PSO and zinc attenuated the Na+/K+-ATPase activity, oxidative parameters and neuroinflammation induced by the CMS, and this was reflected by the elevation of the concentration of neurotransmitters and reduction of cortisol and ALT, in addition to the behavior normalization. PSO and zinc attenuated the CMS by improving the antioxidant milieu and anti-inflammatory status of the cerebral cortex. Originality/value There are no studies on the effect of pumpkin seed oil on depression
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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