Methanol extract of Allium cepa Linn ameliorate cyanide-induced biochemical alterations in the brain of Wistar rats.

Authors

  • Dr. F.K. Ola-Mudathir

Abstract

Background: Cyanide has been reported to induce neurotoxicity by generating reactive oxygen species and reducing antioxidant enzymes. Allium cepa Linn increases the antioxidant status in animals. This study was designed to evaluate the effects of Methanol extract of Allium cepa Linn (onion) on the biochemical changes in the brain of male Wistar rats exposed to sub-acute doses of cyanide.

Methods: Thirty six male Wistar rats (180-200g) were divided into 6 groups (n=6). Group 1 was administered distilled water, groups 2, 3, 4, 5, and 6 were administered 600mg onion/kg /day, 7mg
KCN/kg/day, 300mg onion/kg/day+ 7mgKCN/kg/day, 600mg onion/kg/day+ 7mg KCN/kg/day, 600mg Na2 S2O3 /kg/day+ 7mg KCN/kg/day respectively for 2 weeks. Groups 4, 5 and 6 were pre-administered with 300mg onion/kg/day, 600mg onion/kg/day and 600mg Na2 S2O3 /kg/day respectively for 2 weeks prior to co-administration with cyanide. Oxidative stress parameters were estimated in the brain.

Results: Malondialdehyde (MDA) level, Reduced Glutathione (GSH) level, Glutathione-S-Transferase (GST) and lactate dehydrogenase activity (LDH) in the brain of rats treated with cyanide were
significantly higher (p<0.05) when compared with the control. This was accompanied by a significant decrease (p<0.05) in the antioxidant enzymes, Superoxide Dismutase (SOD) and Catalase. Coadministration with onion or Na2 S2O3 significantly reduced (p<0.05) the level of MDA, GST and LDH activity in the brain. There was a significant increases (p<0.05) in the activities of SOD, catalase and level of GSH in onion co-administered group when compared with the cyanide treated group.

Conclusion: The results suggest that onion extract may protect against cyanide-induced oxidative stress in the brain of male Wistar rats.

Keywords: Onion, Sodium thiosulphate, Lipid peroxidation, Antioxidant, Cyanide, Oxidative Stress.

Résumé
Contexte: Le cyanure a été signalé à induit une neuro-toxicité en générant des espèces réactives d’oxygène et en réduisant les enzymes antioxydants. Allium cepa Linn augmente le statut antioxydant chez les animaux. Cette étude a été conçue pour évaluer les effets de l’extrait de méthanol d’Allium cepa Linn (oignon) sur les changements biochimiques dans le cerveau des rats Wistar mâles exposés à des doses sous-aiguës de cyanure.

Méthodes: Trente-six rats Wistar mâles (180-200g) ont été divisés en 6 groupes (n = 6). Le groupe 1 a été administré à de l’eau distillée, le groupe 2, 3, 4, 5 et 6 ont été administrés 600 mg d’oignon / kg / jour, 7 mg de KCN / kg / jour, 300 mg d’oignon / kg / jour + 7 mg de KCN / kg / jour, 600 mg d’oignon / kg / Jour + 7mg KCN / kg / jour, 600mg Na2 S2O3 / kg / jour + 7mg KCN / kg / jour respectivement pendant 2 semaines. Les groupes 4, 5 et 6 ont été pré-administrés avec 300 mg d’oignon / kg / jour, 600 mg d’oignon / kg / jour et 600 mg de Na2 S2O3 /kg / jour respectivement pendant 2 semaines avant la co-administration avec du cyanure. Les paramètres du stress oxydatif ont été estimés dans le cerveau.

Résultats: Le niveau de Malon-dialdéhyde (MDA), le taux réduit de glutathion (GSH), la glutathion-Stransférase (GST) et l’activité du lactate déshydrogénase (LDH) dans le cerveau des rats traités avec du cyanure étaient significativement plus élevés (p <0,05) par rapport au témoin. Cela a été accompagné d’une diminution significative (p <0,05) dans les enzymes antioxydants, le super-oxyde dismutase (SOD) et la catalase. Co-administration avec de l’oignon ou du Na2 S2O3 réduit de manière significative (p <0,05) le niveau d’activité MDA, GST et LDH dans le cerveau. Il y a eu une augmentation significative (p <0,05) dans les activités de SOD, de catalase et de niveau de GSH dans le groupe co-administré d’oignons par rapport au groupe traité au cyanure.

Conclusion: Les résultats suggèrent que l’extrait d’oignon peut protéger contre le stress oxydatif induit par le cyanure dans le cerveau des rats Wistar mâles.

Mots-clés: Oignon, thiosulfate de sodium, peroxydation lipidique, antioxydant, cyanure, stress oxydatif.

Correspondence: Dr. F.K. Ola-Mudathir, Department of Clinical Science, Crescent University, Abeokuta, Nigeria. E-mail: fausatkike@yahoo.co.uk.

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2020-09-02

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