| Registro completo |
| Provedor de dados: |
Ciênc. Tecnol. Aliment.
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| País: |
Brazil
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| Título: |
Protective effect of crocetin from Crocus sativus L. on myocardial ischemia-reperfusion injury in rats
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| Autores: |
LIU,Chengxiao
SUN,Erlian
MENG,Wenjun
SUN,Guoqing
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| Data: |
2019-12-01
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| Ano: |
2019
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| Palavras-chave: |
Crocetin
Ischemia-reperfusion injury
Bcl-2
Bax
Akt
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| Resumo: |
Abstract This study investigated the protective effect of crocetin from Crocus sativus L. on myocardial ischemia-reperfusion injury (MIRI) in rats. Sixty SD rats were randomly divided into sham-operated, model, and low-, medium- and high-dose crocetin groups. Later 3 groups were intragastrically administrated with 10, 20 and 40 mg/kg crocetin from Crocus sativus L., respectively, for 1 week. On the 8th day, the MIRI model was established in the later 4 groups. The blood biochemical indexes, hemodynamic indexes, myocardial infarct size, myocardial antioxidant indexes and myocardial expressions of B-cell lymphoma-2 (Bcl-2), Bcl-2 associated X protein (Bax), serine/threonine kinase (Akt) and phosphorylated Akt (p-Akt) protein were determined. Results showed that, compared with model group, in high-dose crocetin group the left ventricular systolic pressure, +dp/dtmax and -dp/dtmax, myocardial superoxide dismutase and glutathione peroxidase levels, and myocardial Bcl-2/Bax ratio and p-Akt/Akt ratio were significantly increased, and the left ventricular end diastolic pressure, myocardial infarct size, serum lactate dehydrogenase, creatine kinase-MB, cardiac troponin I, tumor necrosis factor-α, interleukin-1β, interleukin-6 and malondialdehyde levels were significantly decreased (all P < 0.05). In conclusion, crocetin from Crocus sativus L. has protective effects on MIRI in rats.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600595
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| Editor: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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| Relação: |
10.1590/fst.28918
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| Formato: |
text/html
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| Fonte: |
Food Science and Technology v.39 suppl.2 2019
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| Direitos: |
info:eu-repo/semantics/openAccess
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