جستجوی مقالات مرتبط با کلیدواژه « Ethanol » در نشریات گروه « دامپزشکی »

In this study, the effect of L-Carnitine was investigated on reducing the alcohol damage in the testes of adult rats. Alcohol leads to oxidative damage and L-Carnitine protects from oxidative damage as an antioxidant. In this study, in 20 adult male Wistar rats damage were induced by 30% ethanol with a dose of three gr/kg. To prevent injury, L-Carnitine with a dose of 100mg/kg was used. Finally, blood samples were taken from the rats and testosterone concentration was measured. After the rats euthanizing, the testes were removed, weighed and fixed in 10% formalin buffer solution for 72 hours. After processing with standard histological methods and paraffin molding, 5 microns sections were prepared and studied histomorphometrically after H&E staining. Findings of this study revealed that Ethanol significantly reduced testicular weight, serum testosterone concentration, and testicular histomorphometric parameters. Treatment of L-Carnitine resulted in a significant increase in testicular weight, seminiferous tubule diameter, epithelial thickness, serum testosterone concentration and number of Spermatogonia, Primary Spermatocytes, Spermatids and Leydig cell compared to the positive group. Therefore, it can be concluded that oral L-Carnitine at a dose of 100 mg/kg can partially prevent the damage caused by ethanol.

Since the role of oleuropein as the most important phenolic compound of olive has been confirmed in protection of gastric mucosal layer and other tissues; the aim of present study was histometrically and histologically evaluation of rat duodenum after administration of ethanol and oleuropein. Six groups of male rats were treated as following: control (normal saline), oleuropein (5 mg/kg), ethanol (1ml), and ethanol with oleuropein by 3 doses of 5, 10 and 50 mg/kg. Oleuropein was orally administrated for 3 days and ethanol was orally administrated one hour after last oleuropein administration by gavag. The rats were euthanized by ether one hour after ethanol administration and duodenum was removed and evaluated by macroscopic and microscopic examinations. Ethanol destroyed mucosal layer of duodenum since thickness of epithelial tissue, number of columnar cells, number of goblet cells, length of villi and thickness of mucosal layer were significantly decreased in comparison with control group. Usage of oleuropein at 5 and 10 mg/kg was effective to reducing the effect of ethanol. However, 50 mg/kg of oleuropein did not protect duodenum but acted as oxidant agent and increased injuries. Thus, oleuropein with low doses can be considered protective for duodenum against ethanol.

The ability of bacteria to tolerate low pH is a very important trait to survive in a variety of environments. Morganella morganii، the most prolific histamine former in fish and seafood products، has the ability to tolerate low pH and survive in acidic environments. In the present study، the ability of EDTA and ethanol to sensitize M. morganii to low pH and organic acids was assessed. To achieve this purpose، cells of M. morgani in exponential or stationary growth phases were exposed to pH=5، adjusted by adding hydrochloric، acetic، lactic، citric or tartaric acids into TSB، in the presence of 5 % ethanol and/or 7. 5 mM EDTA، for one hour. Survival percentage was obtained by dividing the surviving population by the initial population. According to the results of the present study، 5 % ethanol made both the exponential and stationary phase cells of M. morganii more sensitive to acidic environments tested (p<0. 05). The same results were observed for 7. 5 mM EDTA. Combination of 5 % ethanol and 7. 5 mM EDTA in acidic environments showed more pronounced effects on the acid tolerance of M. morganii (p<0. 05)، while in the presence of this combination the lowest survival percentages of exponential and stationary phase cells of the bacterium were observed. Thus، ethanol and EDTA، individually or combined، can enhance the rate of inactivation of M. morganii during exposure to low pH and organic acids. Furthermore، in the present study، exponential phase cells of M. morganii were more susceptible to acidic conditions than the stationary phase cells (p<0. 05).

Olives and olive oil contain large amounts of oleuropein. This phenolic compound is responsible for their bitter taste and pungent aroma and has been recognized as a powerful hypotensive, hypoglycemic and antioxidant agent. Thus, the aim of the present study was to evaluate the antioxidant properties of oleuropein on ethanol-induced oxidative damage and to examine its beneficial effects on liver function. Thirty-two adult male Sprague-Dawley rats were divided into four equal groups: the first group served as untreated control. The second group of rats were given ethanol (4 g/kg) orally. Group 3 received oral oleuropein (15 mg/kg). The final group of rats were fed ethanol (4 g/kg), 120 min after oral administration of oleuropein (15 mg/kg). All of the treatments were applied for 4 weeks via gavage. Administration of ethanol to rats induced toxicity in their liver, as shown by the significant elevation in the serum levels of transaminases, total cholesterol as well as liver histopathological findings. Elevation of glutathione peroxidase activity, the hepatic main antioxidant enzyme, and total glutathione was observed to suppress oxidative stress in the ethanol group. TBARS (an indicator of lipid peroxidation) concentration is also increased in ethanol-treated rats. In contrast, oleuropein during ethanol treatment in rats resulted in a higher antiperoxidative enzyme activity, catalase, and inhibited toxicity to the liver, as monitored by the reduction in ALT and AST levels and TBARS concentration. It is suggested that oleuropein possesses beneficial antioxidant effects against ethanol-induced liver toxicity, and therefore use of olive leaf extract may have prophylactic value in reducing the common complications resulting from oxidative stress in alcoholism.

Chronic ethanol consumption leads to oxidative stress in the heart and erythrocytes of rats. As Ziziphus jujuba fruit has been shown to have potent antioxidants, such as flavonoids, we conducted this study to evaluate the effects of aqueous fruit extracts from Z. jujuba on rat hearts and erythrocytes following chronic ethanol consumption. Twenty-eight male Wistar rats were randomly divided into the following groups: control, Z. jujuba fruit extract treated (200 mg/kg, p.o.), ethanol (4 g/kg, p.o.) and Z. jujuba plus ethanol. The animals were treated orally for consecutive 8 weeks. At the end of experiment, catalase (CAT) activity and thiobarbituric acid reactive substances (TBARS) concentration (an indicator of lipid peroxidation) were measured in the heart and erythrocytes of rats. The results showed that the concentration of TBARS was significantly lower, and CAT activity higher in erythrocyte homogenates of ethanol-treated rats that were pretreated with fruit extract, compared with rats treated with ethanol alone. However, the fruit extract had no effect on TBARS concentration or CAT activity in rat heart tissue. This finding indicates that the antioxidant properties of Z. jujuba fruit extract protect erythrocytes against ethanol-induced oxidative stress, but are not sufficient to protect the heart.