Cocoplum (Chrysobalanus icaco L.) decreases doxorubicin-induced DNA damage and downregulates Gadd45a, Il-1β, and Tnf-α in vivo

DNA damage and inflammation are promising targets in disease prevention studies. Since these pathways have shown to be modulated by dietary components, investigating the molecular effects of food becomes relevant. This study aimed at investigating the protective effects of cocoplum (Chrysobalanus ic...

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Bibliographic Details
Published in:Food research international 2018-03, Vol.105, p.996-1002
Main Authors: Venancio, Vinicius Paula, Almeida, Mara Ribeiro, Antunes, Lusânia Maria Greggi
Format: Article
Language:English
Subjects:
Chrysobalanus icaco
Comet assay
Genotoxicity
In vivo
Inflammation
Phytochemicals
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Summary:DNA damage and inflammation are promising targets in disease prevention studies. Since these pathways have shown to be modulated by dietary components, investigating the molecular effects of food becomes relevant. This study aimed at investigating the protective effects of cocoplum (Chrysobalanus icaco L.) against doxorubicin (DXR)-induced damage. Rats were treated with cocoplum (100, 200 or 400mg/kg/day) for 14days, associated or not with DXR (15mg/kg b.w.). Tissue-targeted comet assay and the oxidative stress parameters oxidized/reduced glutathione and catalase were investigated in liver, kidney, and heart. The expressions of DNA damage/repair (Gadd45a, Parp1, Xrcc2) and proinflammatory genes (Il-1β, Il-6, Nf-κb, Tnf-α) were performed by real-time quantitative PCR. Cocoplum decreased DNA damage and the expressions of Gadd45a, Il-1β, and Tnf-α induced by DXR. These findings demonstrate that cocoplum fruits possess antigenotoxic and anti-inflammatory effects against DXR-induced damage and encourage other in vivo/clinical studies with this fruit. [Display omitted] •Cocoplum decreased doxorubicin-induced DNA damage.•Cocoplum downregulated DXR-induced expressions of Gadd45a, Il-1β and Tnf-α.•Cocoplum fruits possess in vivo antigenotoxic and anti-inflammatory activity.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2017.12.009