Evaluation of the effectiveness of macaíba palm seed kernel (Acrocomia intumescens drude) on anxiolytic activity, memory preservation and oxidative stress in the brain of dyslipidemic rats

Abstract

Macaíba palm seed kernel is a source of lipids and phenolic compounds. The objective of this study was to evaluate the effects of macaíba palm seed kernel on anxiety, memory, and oxidative stress in the brain of health and dyslipidemic rats. Forty rats were used, divided into 4 groups (n = 10 each): control (CONT), dyslipidemic (DG), kernel (KG), and Dyslipidemic kernel (DKG). Dyslipidemia was induced using a high fat emulsion for 14 days before treatment. KG and DKG received 1000 mg/kg of macaíba palm seed kernel per gavage for 28 days. After treatment, anxiety tests were carried out using the Open Field Test (OFT), Elevated Plus Maze (EPM), and the Object Recognition Test (ORT) to assess memory. In the animals’ brain tissue, levels of malondialdehyde (MDA) and total glutathione (GSH) were quantified to determine oxidative stress. The data were treated with Two Way ANOVA followed by Tukey (p <0.05). Results demonstrated that the animals treated with kernel realized more rearing. DG and KG groomed less compared with CONT and DKG compared with all groups in OFT. KG spent more time in aversive open arms compared with CONT and DKG compared with all groups in EPM. Only DKG spent more time in the central area in EMP. KG and DKG showed a reduction in the exploration rate and MDA values (p <0.05). Data showed that macaíba palm seed kernel consumption induced anxiolytic-like behaviour and decreased lipids peroxidation in rats’ brains. On the other hand, this consumption by healthy and dyslipidemic animals compromises memory.

Maternal rat prenatal and neonatal treatment with pequi pulp reduces anxiety and lipid peroxidation in brain tissue of rat offspring at adolescence

“…Being cooled in running water, it was then manually pulped (stainless steel knife), and its pulp and almond (seed) were dried in a forced air circulation oven at a temperature of 55 °C, respectively for 24h and 48h adapted by Ref. [ 27 ]. Afterwards, the pulp was crushed in a conventional blender, vacuum packed, and stored in a freezer at −18 °C for later use.…”

Astragalin attenuates diabetic cataracts via inhibiting aldose reductase activity in rats

“…There were also morphological alterations for example swelling, haziness, and new morphological disorders. The cataract alterations were graded which are as follows: Grade 0 refers to the shape and outline of the lens not affected; Grade 1 refers to the lens became swelled and outline not affected; Grade 2 refers to moderate change in the lens (swelling and faintly visible grid lines), Grade 3 refers to moderate to a severe change in the lens (shape and outline distorted and obstructed grid lines), Grade 4 refers to a severe change in the lens (shape and outline destructed, rupture, matured cataract and grid lines invisible) [19] . Lens homogenate preparation for biochemical parameter Separation of lenses after 72h of incubation from each group, and 50 mmol/L (pH 7.4) phosphate buffer was used for the preparation of 10% (w/v) homogenate.…”

Could Chlorella pyrenoidosa be exploited as an alternative nutrition source in aquaculture feed? A study on the nutritional values and anti-nutritional factors

“…The total phenolics concentration of the sample was calculated by comparing the absorbance of the extract using the standard curve for tannins, expressed in mg tannin equivalents per gram dry weight of the sample. The determination of flavone was consistent with the protocol described by De França Silva et al ( 13 ) and was expressed in mg rutin equivalent per gram dry weight of the sample. Following the procedure in Fernandes et al ( 14 ), amylum was determined using the perchloric acid method.…”

“…The samples were accurately weighed to 50 mg (triplicate), extracted by adding 5 mL 80% ethanol, centrifuged for 10 min (10,000 rpm at 20 • C) after incubation for 20 min in a water bath (80 • C), and the supernatant was combined once again and used to determine total phenolic and flavone contents; the residue was dried to determine amylum levels. Total phenolics and flavone were determined following the method described by De França Silva et al (13) with minor modifications. Briefly, total phenolics were determined by the Folin-Denis method, whereby 800 µL of the diluted extract was added to 4.2 mL of pure water and 0.2 mL of Folin-Denis reagent.…”