Evaluation of Gastroprotective Effect of Betalain-Rich Ethanol Extract from Opuntia stricta var. Dillenii Employing an In Vivo Rat Model

Author:

Abdelkader Saidi Saber1ORCID,Al-Shaikh Turki M.1,Hamden Khaled2ORCID

Affiliation:

1. University of Jeddah, College of Science and Arts at Khulis, Department of Biology, Jeddah, Saudi Arabia

2. Laboratory of Bioresources, Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir, Tunisia

Abstract

The goal of this study is to investigate the antiulcer effects of betalain-rich extract (BRE). Gastric ulcer was induced by the administration of ethanol by gastric gavage route. This study showed that the supplementation of the BRE from pulp and peel at 800 mg/kg to rats with ethanol-induced gastric-ulcer significantly reduced the volume of gastric secretion (VGS) by 35% ( p = 0.001 ) and 34% ( p = 0.0009 ), the ulcer index (UI) by 41% ( p = 0.001 ) and 68% ( p = 0.0008 ), and the curative radio (CR) by 41% and 68%, respectively, as compared to untreated ethanol-induced gastric ulcer. In addition, the administration of pulp and peel BRE to rats at dose 800 mg/kg significantly attenuates the variation in pH of gastric juice ( p = 0.008 and p = 0.001 ) and its total acidity (TA) ( p = 0.001 and p = 0.001 ). The antiulcer effect of BRE was confirmed by macroscopic and histological evaluation. Furthermore, pulp and peel BRE attenuated gastric ulcer-induced stress oxidants in rats’ stomachs showed by a significant decrease in the lipid peroxidation rate ( p = 0.007 and p = 0.001 ) and LDH activity ( p = 0.01 and p = 0.008 ) and a potential increase in the superoxide dismutase (SOD) ( p = 0.01 and p = 0.008 ), glutathione peroxidase (GPX) ( p = 0.006 and p = 0.001 ), and catalase (CAT) ( p = 0.001 and p = 0.0009 ). Conclusion. Therefore, this study shows for the first time that BRE, a natural colorant from O. stricta, is efficient in the amelioration of ulcer and stomach inflammation.

Publisher

Hindawi Limited

Subject

Safety, Risk, Reliability and Quality,Food Science

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