Therapeutic effects of bee drone milk-fortified soymilk on cisplatin-induced testicular toxicity: Mechanisms and potential benefits

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2024-12-01 DOI:10.1016/j.jff.2024.106618

Eman E. Yassien , Maha M. Bikheet , Asmaa H. Zaki , Moshira M. Shaban , Areej A. Almuraee , Awatif M. Almehmadi , Hanaa S.S. Gazwi , Waleed M. Abdel-Aleem

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Abstract

Soybean and bee drone milk are promising functional food candidates due to their bioactive compounds and health benefits. This study evaluated fortified soymilk with drone milk (BSDM) in mitigating cisplatin-induced testicular toxicity and explored the mechanisms involved. Different BSDM concentrations were analyzed for physicochemical properties, antioxidant capacity, and sensory attributes. Male Wistar rats were divided into control, BSDM, cisplatin, and cisplatin + BSDM groups. Sperm motility, hormone levels, oxidative stress markers, apoptosis, and inflammation were assessed. BSDM supplementation enhanced phenolic levels, antioxidant potential, nutritional characteristics, and consumer acceptance of soymilk. Rats treated with cisplatin showed reduced testes weight, sperm parameters, hormone levels, and testicular glutathione, along with increased malondialdehyde, total nitrite, NF-κB, caspase-3,and TNF-α expression. BSDM administration mitigated testicular toxicity, restored function, and repaired histological abnormalities by regulating oxidative stress, apoptosis, and inflammation. These findings suggest BSDM as a functional food for alleviating cisplatin-induced testicular toxicity.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.