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KMID : 1161420150180080865
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Journal of Medicinal Food
2015 Volume.18 No. 8 p.865 ~ p.871
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Antioxidant Effect of Spirulina (Arthrospira) maxima on Chronic Inflammation Induced by Freund's Complete Adjuvant in Rats
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Gutierrez-Rebolledo Gabriel Alfonso
Galar-Martinez Marcela
Garcia-Rodriguez Rosa Virginia
Chamorro-Cevallos German A.
Hernandez-Reyes Ana Gabriela
Martinez-Galero Elizdath
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Abstract
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One of the major mechanisms in the pathogenesis of chronic inflammation is the excessive production of reactive oxygen and reactive nitrogen species, and therefore, oxidative stress. Spirulina (Arthrospira) maxima has marked antioxidant activity in vivo and in vitro, as well as anti-inflammatory activity in certain experimental models, the latter activity being mediated probably by the antioxidant activity of this cyanobacterium. In the present study, chronic inflammation was induced through injection of Freund's complete adjuvant (CFA) in rats treated daily with Spirulina (Arthrospira) maxima for 2 weeks beginning on day 14. Joint diameter, body temperature, and motor capacity were assessed each week. On days 0 and 28, total and differential leukocyte counts and serum oxidative damage were determined, the latter by assessing lipid peroxidation and protein carbonyl content. At the end of the study, oxidative damage to joints was likewise evaluated. Results show that S. maxima favors increased mobility, as well as body temperature regulation, and a number of circulating leukocytes, lymphocytes, and monocytes in specimens with CFA-induced chronic inflammation and also protects against oxidative damage in joint tissue as well as serum. In conclusion, the protection afforded by S. maxima against development of chronic inflammation is due to its antioxidant activity.
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KEYWORD
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antioxidant effect, chronic inflammation, Freund's complete adjuvant, oxidative damage, Spirulina (Arthrospira) maxima
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