Acrylamide (ACR) is widely used in industries. Oxidative stress and apoptosis pathways are important mechanisms behind ACR-induced hepatotoxicity and neurotoxicity. Regarding to antioxidant and antiapoptotic properties of punicalagin (PUN), the protective effect of this agent on ACR-induced toxicity in rat was evaluated. Rats were divided into seven groups: control, ACR (50 mg/kg/day, i.p.), PUN (10, 20, and 40 mg/kg/day, i.p.) plus ACR, vitamin E (200 mg/kg, i.p.) plus ACR, and PUN groups. After 11 days, the gait score test was evaluated. Then, the animals were sacrificed and the malondialdehyde (MDA) and glutathione (GSH) contents were determined in the brain and liver tissues. Apoptosis-involved factors and myelin basic protein (MBP) were determined by western blotting. Severe movement disorder, MDA enhancement, and GSH reduction in the brain and liver tissues were observed in ACR-treated animals. The Bax/Bcl(2)ratio and caspase-3 levels were enhanced in the tested tissues. ACR elevated the level of aspartate aminotransferases and decreased serum protein and albumin concentration. PUN recovered movement disorders, changed the level of markers which are important in oxidative stress and reduced apoptosis. Also, PUN increased the MBP level which was reduced due to ACR toxicity. PUN can protect against ACR-induced toxicity through antioxidant and antiapoptotic properties.
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College of Food Science and Engineering, Northwest A&F UniversityCollege of Food Science and Engineering, Northwest A&F University
Linzi Li
Xueying Lei
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College of Food Science and Engineering, Northwest A&F UniversityCollege of Food Science and Engineering, Northwest A&F University
Xueying Lei
Lin Chen
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College of Food Science and Engineering, Northwest A&F UniversityCollege of Food Science and Engineering, Northwest A&F University
Lin Chen
Ya Ma
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College of Food Science and Engineering, Northwest A&F UniversityCollege of Food Science and Engineering, Northwest A&F University
Ya Ma
Jun Luo
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College of Animal Science and Technology, Northwest A&F UniversityCollege of Food Science and Engineering, Northwest A&F University
Jun Luo
Xuebo Liu
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College of Food Science and Engineering, Northwest A&F UniversityCollege of Food Science and Engineering, Northwest A&F University
Xuebo Liu
Xinglian Xu
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机构:
Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural UniversityCollege of Food Science and Engineering, Northwest A&F University
Xinglian Xu
Guanghong Zhou
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Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural UniversityCollege of Food Science and Engineering, Northwest A&F University
Guanghong Zhou
Xianchao Feng
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College of Food Science and Engineering, Northwest A&F UniversityCollege of Food Science and Engineering, Northwest A&F University