Department of Animal Biology & Physiology, Faculty of Science, University of Yaounde I, Yaounde, P.O. Box 812, Cameroon.
Department of Chemical Engineering, School of Chemical Engineering and Mineral Industries, University of Ngaoundere, 454 Ngaoundere, Cameroon.
Biomed Res Int. 2023 Jan 9;2023:2657278. doi: 10.1155/2023/2657278. eCollection 2023.
This study is aimed at establishing phenolic compound profile and assessing the possible antiulcer activities of aqueous extracts of some staple plant foods from the West and North-West regions of Cameroon against chronic gastric ulcer models in rats.
Phenolic constituents of extracts were evaluated using HPLC-DAD. Aqueous extracts of , , , , "nkui" spices, and "yellow soup" spices were tested at two doses (200 and 400 mg/kg). After treatments, animals were sacrificed, healing percentage and antioxidant status (catalase, superoxide dismutase, and glutathione peroxidase) were evaluated, and histological examination of gastric mucosa was realized.
HPLC-DAD revealed that p-hydroxybenzoic and protocatechuic acids were the phenolic compound present in all extracts. Oral administration of extracts (200 and 400 mg/kg) significantly reduced ulcer surface value and significantly increased mucus production compared to the control groups ( < 0.05). Histological study supported the observed healing activity of different extracts characterized by a reduced inflammatory response. Moreover, administration of aqueous extracts increased the activity of antioxidant enzymes.
This study revealed that aqueous extracts of , , , , "yellow soup" spices, and "nkui" spices possess healing antiulcer effects against models of gastric ulcers. The antiulcer mechanisms involved may include increase of gastric mucus production and improvement of the antioxidant activity of gastric tissue. These activities may be due to the phenolic compounds identified in the extracts, especially p-hydroxybenzoic and protocatechuic acids present in all extracts and with known antioxidant, cytoprotective, and healing properties. However, all the diets may promote the healing process of chronic ulcers caused by excessive alcohol consumption/stress.
本研究旨在建立酚类化合物图谱，并评估喀麦隆西部和西北部一些主食植物的水提物对大鼠慢性胃溃疡模型的潜在抗溃疡活性。
采用 HPLC-DAD 评估提取物中的酚类成分。测试了、、、、“nkui”香料和“黄汤”香料的水提物两种剂量（200 和 400mg/kg）。治疗后，处死动物，评估愈合百分率和抗氧化状态（过氧化氢酶、超氧化物歧化酶和谷胱甘肽过氧化物酶），并对胃黏膜进行组织学检查。
HPLC-DAD 显示，所有提取物中均存在对羟基苯甲酸和原儿茶酸。与对照组相比，提取物（200 和 400mg/kg）口服给药显著降低了溃疡表面值，并显著增加了黏液生成（<0.05）。组织学研究支持不同提取物观察到的愈合活性，其特征为炎症反应减轻。此外，水提物的给药增加了抗氧化酶的活性。
本研究表明，、、、、“黄汤”香料和“nkui”香料的水提物对胃溃疡模型具有愈合抗溃疡作用。涉及的抗溃疡机制可能包括增加胃黏液生成和改善胃组织的抗氧化活性。这些活性可能归因于提取物中鉴定的酚类化合物，特别是所有提取物中存在的对羟基苯甲酸和原儿茶酸，它们具有已知的抗氧化、细胞保护和愈合特性。然而，所有饮食可能都促进了由过度饮酒/应激引起的慢性溃疡的愈合过程。
