Alteration of the Hepatic Antioxidative System and Cytochrome P450 Enzymes by Pineapple Soup in Rats with MCAO-Induced Ischemic Stroke
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Abstract
Oxidative stress is a consequence of ischemic stroke caused by an imbalance between free radicals and the body’s antioxidant defense system. This imbalance primarily affects the liver, which is highly susceptible to oxidative damage. This study investigated the effects of pineapple soup and bromelain on the hepatic antioxidant system in rats subjected to ischemic stroke induced by middle cerebral artery occlusion (MCAO). Adult male Wistar rats were orally administered pineapple soup (500, 1,000, and 1,500 mg/kg/day) or bromelain (250 mg/kg/day) once daily for two weeks. Ischemic stroke was subsequently induced using the MCAO method. Induction of ischemic stroke increased hepatic levels of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPX), and lipid peroxidation while decreasing the ratio of reduced glutathione to oxidized glutathione (GSH/GSSG = 0.40±0.09). Activities of hepatic CYP1A2, CYP2B1, and CYP3A4 were also significantly reduced in MCAO rats. Pineapple soup normalized CYP1A2 and CYP2B1 activities, while CYP3A4 activity was markedly higher than in the sham-control. Both pineapple soup and bromelain significantly reduced SOD, CAT, GPX, and lipid peroxidation levels while increasing the GSH/GSSG ratio (0.43±0.06 to 0.56±0.02) and normalizing CYP activities in the liver of rats with ischemic stroke. The effects of pineapple soup were dose-dependent. Therefore, pineapple soup and bromelain show potential for mitigating acute oxidative stress in the liver of rats with MCAO-induced ischemic stroke.
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