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<p>Cultivable microalga pigments have been utilized as food additives due to their positive effects against various diseases. The aim of the present study was to investigate whether AX could provide protection against stomach ulceration. AX was extracted using HPLC and characterized by FTIR and UV. Rats with GU were pretreated with AX to evaluate its effects. The study demonstrated that the administration of AX to rats with ulcers effectively suppressed GI inflammation. This was evidenced by a significant inhibition of MPO and 5-LO activities and CRP levels by 55, 57, and 72%, respectively. Additionally, AX exhibited a significant increase in NO levels by 71%. Furthermore, AX reduced the levels of TBARS, PC, and H<sub>2</sub>O<sub>2</sub> by 66, 54, and 67%, respectively, while increasing TG levels by 187%. AX also prevented SE and GIT slowdown induced by ethanol. Interestingly, AX also inhibited gastric H<sup>+</sup>K<sup>+</sup>ATPase and PEP activities by 35 and 50% respectively and therefore promoted MS by 127%. The therapeutic effects of AX were further supported by a reduction in UA, GJV, GMW, and CS by 65%, 58%, 209%, and 65.31%, respectively. The findings establish that AX with potential applications as a dietary adjunct or a natural food coloring additive, offers protection against gastric lesions.</p>

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Extraction, characterization, and evaluation of astaxanthin effects on enzymes involved in gastric ulceration, inflammation, and oxidative stress

  • 期刊论文

  • 发表日期：

    2025年5月30日

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  • Insaf Bahrini,
  • Muna Alamoudi,
  • Jawaher Alrashdi,
  • Maha Alazami,
  • Kais Mnafgui,
  • Lotfi Achour,
  • Khaled Hamden

摘要

Cultivable microalga pigments have been utilized as food additives due to their positive effects against various diseases. The aim of the present study was to investigate whether AX could provide protection against stomach ulceration. AX was extracted using HPLC and characterized by FTIR and UV. Rats with GU were pretreated with AX to evaluate its effects. The study demonstrated that the administration of AX to rats with ulcers effectively suppressed GI inflammation. This was evidenced by a significant inhibition of MPO and 5-LO activities and CRP levels by 55, 57, and 72%, respectively. Additionally, AX exhibited a significant increase in NO levels by 71%. Furthermore, AX reduced the levels of TBARS, PC, and H2O2 by 66, 54, and 67%, respectively, while increasing TG levels by 187%. AX also prevented SE and GIT slowdown induced by ethanol. Interestingly, AX also inhibited gastric H+K+ATPase and PEP activities by 35 and 50% respectively and therefore promoted MS by 127%. The therapeutic effects of AX were further supported by a reduction in UA, GJV, GMW, and CS by 65%, 58%, 209%, and 65.31%, respectively. The findings establish that AX with potential applications as a dietary adjunct or a natural food coloring additive, offers protection against gastric lesions.