The Therapeutic Effects of Lycopene Against Experimental Giardiasis in Mice

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science & Nutrition Pub Date : 2024-10-23 DOI:10.1002/fsn3.4515
Jahan Parvaneh, Fatemeh Namazi, Seyed Mostafa Razavi, Saeed Nazifi, Hassan Nayebzadeh
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Abstract

Giardia duodenalis is a protozoan parasite that infects approximately one billion people worldwide. In this study, the effects of lycopene on experimental giardiasis in mice were investigated by evaluating cyst shedding rate, weight changes, duodenal antioxidant status, and histopathological alteration. Ninety-five male mice aged four to six weeks were divided into six groups of 15 and one group of 5 as the negative control. All mice were infected with 2 × 105 Giardia duodenalis (B genotype) cysts except for the negative control. The treatment groups were treated with metronidazole, mixed lycopene-metronidazole, and 5, 10, and 20 mg/kg lycopene for 7 days. The mice treated with lycopene 20 and mixed lycopene-metronidazole had no cyst shedding from the 7th day of treatment. The mildest lesions were observed in the mixed lycopene-metronidazole group. Results showed that treatment with mixed lycopene-metronidazole significantly increased TAC and decreased MDA levels as compared with the positive control. It seems that the antigiardial effect of lycopene is related to its antioxidant properties. Nevertheless, direct effect of lycopene on Giardia and its probable mechanism remain to be investigated.

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番茄红素对小鼠实验性贾第虫病的治疗作用
十二指肠贾第虫是一种原生动物寄生虫,全世界约有10亿人感染。在这项研究中,番茄红素对实验性贾第虫病小鼠的影响通过评估囊肿脱落率、体重变化、十二指肠抗氧化状态和组织病理学改变来研究。将95只4 ~ 6周龄雄性小鼠分为6组,每组15只,每组5只作为阴性对照。除阴性对照组外,其余小鼠均感染十二指肠贾第虫(B基因型)囊2 × 105个。治疗组分别给予甲硝唑、混合番茄红素-甲硝唑和5、10、20 mg/kg番茄红素治疗,连续7 d。经番茄红素20和番茄红素-甲硝唑混合治疗的小鼠,自治疗第7天起囊肿无脱落。番茄红素-甲硝唑混合组病变最轻。结果表明,与阳性对照相比,番茄红素-甲硝唑混合处理显著提高TAC水平,降低MDA水平。番茄红素的抗心绞痛作用似乎与其抗氧化特性有关。然而,番茄红素对贾第鞭毛虫的直接作用及其可能的机制仍有待研究。
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来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
期刊介绍: Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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