4.7 Article

Protective effect of resveratrol against toxicity induced by the mycotoxin, zearalenone in a rat model

Journal

FOOD AND CHEMICAL TOXICOLOGY
Volume 146, Issue -, Pages -

Publisher

PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2020.111840

Keywords

Zearalenone; Resveratrol; Oxidative stress; Hepatotoxicity; Immunotoxicity; DNA damage

Funding

  1. Research Center of the Female Scientific and Medical Colleges, Deanship of Scientific Research, King Saud University, Riyadh, Saudi Arabia

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Contamination of cereal crops with zearalenone (ZEA), a mycotoxin produced by Fusarium fungi, is a worldwide health concern. The study assessed the ameliorative potential of resveratrol (RSV), a potent antioxidant against ZEA induced toxicity in adult male Wistar rats. Rats (n = 40), with an average weight of 100-150 g were used for the exposure study for three weeks. The animals were divided into four groups (I to IV) each comprising 10 rats. Group I was kept as negative control and was administered normal saline. Group II and III were exposed to 2 mg/kg of the mycotoxin, ZEA administered intraperitoneally once every week. Group III was treated with resveratrol (RSV) orally (5 mg/kg) daily. Group IV was treated only with resveratrol (5 mg/kg/daily) as a positive control. The protective effect of resveratrol was evaluated on; biochemical variables, biomarkers of oxidative stress, markers of immunotoxicity, and DNA damage. The findings showed that exposure to ZEA elicited oxidative stress and modulated the antioxidant enzyme activities. A disarray in the lipid profile, parameters of the humoral and cellular immune response; serum cytokines and immunoglobulins was also observed. Further, COMET assay showed detectable DNA lesions. Taken together, RSV was efficacious in reducing and/or reversing the ZEA induced toxicity.

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