Beneficial role of vanillin, a polyphenolic flavoring agent, on maneb-induced oxidative stress, DNA damage, and liver histological changes in Swiss albino mice

Abstract

<jats:p> Vanillin, a widely used flavoring agent, has antimutagenic and antioxidant properties. The current study was performed to evaluate its beneficial role against hepatotoxicity induced by maneb, a dithiocarbamate fungicide. Mice were divided into four groups of six each: group 1, serving as negative controls which received by intraperitoneal way only distilled water, a solvent of maneb; group 2, received daily, by intraperitoneal way, maneb (30 mg kg<jats:sup>−1</jats:sup> body weight (BW)); group 3, received maneb at the same dose of group 2 and 50 mg kg<jats:sup>−1</jats:sup> BW of vanillin by intraperitoneal way; and group 4, serving as positive controls, received daily only vanillin. After 10 days of treatment, mice of all groups were killed. Our results showed that vanillin significantly reduced the elevated hepatic levels of malondialdehyde, hydrogen peroxide, and advanced oxidation protein product and attenuated DNA fragmentation induced by maneb. In addition, vanillin modulated the alterations of antioxidant status: enzymatic (superoxide dismutase, catalase, and glutathione peroxidase) and nonenzymatic (reduced glutathione, nonprotein thiol, and vitamin C) antioxidants in the liver of maneb-treated mice. This natural compound was also able to ameliorate plasma biochemical parameters (aspartate aminotransferase, alanine aminotransferase, gamma glutamyl transpeptidase, alkaline phosphatase, total bilirubin, and total protein). The protective effect of vanillin was further evident through the histopathological changes produced by maneb in the liver tissue. Thus, we concluded that vanillin might be beneficial against maneb-induced hepatic damage in mice. </jats:p>

Evaluation of Potential Neuroprotective Effects of Vanillin Against MPP+/MPTP-Induced Dysregulation of Dopaminergic Regulatory Mechanisms in SH-SY5Y Cells and a Mouse Model of Parkinson’s Disease

“…Our in vivo results from the mice model also reflect that Van treatment significantly alleviated the MPTP-induced oxidative stress by modulating the alterations of antioxidant status: GSH content, SOD, CAT activities, and LPO levels. These observations are again in line with a previous study in which Van modulated maneb-induced oxidative stress in Swiss albino mice 37 . In the present study, the Van-mediated inhibition in ROS generation may be attributed to its free radical scavenging property 38 .…”

Effect of a dietary supplement composed of hydrolyzed milk proteins and vanillin on the reduction of infection and oxidative stress induced by chemotherapy

“…The antioxidant activity of vanillin observed in this study is consistent with other studies that postulated antioxidant and anti‐oxidative stress properties for this flavoring compound (Sefi et al., 2019; Tai et al., 2011).…”

Concept, mechanism, and applications of phenolic antioxidants in foods

“…It was shown that the addition of 0.01%-0.5% of vanillin helped keep intact the quality of cereal flakes that were precooked and dried. In addition to the flavor properties, vanillin has a protective function against oxidative stress (Sefi et al, 2019). The wood smoke is commonly used smoke flavorings and preservation methods for the curing of foods like sausages, ham, fish, bacon, and cheese (Bortolomeazzi, Sebastianutto, Toniolo, & Pizzariello, 2007).…”