Study of Acute Toxicity and the Effect of the Aqueous Extract of a Formulation of Three Edibles Mushrooms on Oxidative Stress Induced in Rats
World Journal of Food Science and Technology
Volume 3, Issue 1, March 2019, Pages: 6-13
Received: Feb. 13, 2019; Accepted: Mar. 20, 2019; Published: May 15, 2019
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Authors
Etoundi Omgba Cunégonde Blanche, Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
Kayo Tayou Cynthia Valère, Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
Mbang Mbarga Audrey Judith, Department of Biochemistry, Faculty of Science, University of Douala, Douala, Cameroon
Piéme Constant Anatole, Department of Biochemistry and Physiological Sciences, Faculty of Medicine and Biochemical Sciences, University of Yaounde I, Yaounde, Cameroon
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Abstract
Edible mushrooms, especially Pleurotus spp. contain a wide variety of biomolecules that can play a protective role against oxidative damage. We investigate the effect of formulation of the aqueous extract of three edibles mushrooms commonly consumed in Cameroon on oxidative stress induced in rats induced by lead acetate: Pleurotus pulmonarius, Pleurotus floridanus and Pleurotus sajor-caju. The formulation made of the three species (1w:1w:1w) were dissolved in distilled water for acute toxicity (at 2000 mg/kg of bw) and protective effect (at 400 mg/kg of bw for 21 days) against oxidative stress induced in vivo with lead acetate (35 mg/kg of bw for 3 days). Several parameters were investigated in the serum and organs homogenous such as lipid profile, hepatic and oxidative stress markers. No particular sign of toxicity of the extract were revealed. After lead administration, significant increases were found in serum transaminases activity, creatinine, and lipid profile associated with a decrease of serum protein content and High Density Lipoprotein. In addition, significant increase in lipid peroxidation expressed as the concentration of malondialdehyde (MDA) and decreased level of reduced glutathione (GSH), superoxide dismutase (SOD) and catalase (CAT) activities in serum, liver and kidney showed oxidative stress due to lead exposure. The pre-treatment with aqueous extract of the mushroom’s formulation showed protective effects against lead induced hepato-renal damage by improving antioxidant parameters, as well as ascorbic acid used as a reference. In conclusion, these mushrooms may be used as a natural source of antioxidants for food supplements against oxidative stress.
Keywords
Oxidative Stress, Acute Toxicity, Lead Acetate, Edible Mushrooms, Pleurotus spp
To cite this article
Etoundi Omgba Cunégonde Blanche, Kayo Tayou Cynthia Valère, Mbang Mbarga Audrey Judith, Piéme Constant Anatole, Study of Acute Toxicity and the Effect of the Aqueous Extract of a Formulation of Three Edibles Mushrooms on Oxidative Stress Induced in Rats, World Journal of Food Science and Technology. Vol. 3, No. 1, 2019, pp. 6-13. doi: 10.11648/j.wjfst.20190301.12
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Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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