Comparison of attenuating renal ischemia/reperfusion injury effects of raw and honey wine-processed Herba Siegesbeckiae

In this study, we aim at investigating the effects of raw Herba Siegesbeckiae (HS) and honey wine-processed HS (WHS) against oxidative injury and apoptosis in MaleWistar albino rats with renal ischemia/reperfusion injury (RIRI). Rats were randomized into groups as follows: (I) sham group (n = 10); (II) RIRI group (n = 10); (III) RIRI + silymarin (SI) (100 mg/kg) group (n = 10); (IV) RIRI + HS (400 mg/kg) group (n = 10); (IV) RIRI + WHS (400 mg/kg) group (n = 10). For the RIRI + HS/WHS and RIRI + SI groups, rats were orally given with HS/WHS (400 mg/kg) and SI (100 mg/kg) once daily 10 days before induction of ischemia, followed by renal IRI. For the sham group and RIRI group, rats were orally given with equal volume of saline once daily 10 days before induction of ischemia, followed by renal IRI. Our results indicated that HS and WHS pretreatment remarkably decreased the blood urea nitrogen (BUN) and serum creatinine. WHS pretreatment also significantly suppressed the MDA release. On the other hand, HS and WHS effectively increase the activities of endogenous antioxidant enzymes. Western blot analysis showed that HS and WHS also reduced the p53 and caspase-3/-9 expression possibly through regulating the Wnt/beta-cantenin. In addition, WHS showed better effect than HS against RIRI in rats, which can provide new sights for RIRI treatment.