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Flavonoid fraction from chayote (Sechium edule (Jacq.) Sw) leaves reduced malondialdehyde (MDA) and tumor necrosis factor-α (TNF-α) in hyperuricemic rats

Aulia Putri Wahyuningtyas (Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Indonesia)
Diah Pitaloka Putri (Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Indonesia)
Nani Maharani (Department of Pharmacology and Therapy, Faculty of Medicine, Universitas Diponegoro, Semarang, Indonesia and Faculty of Medicine, Center for Biomedical Research, Universitas Diponegoro, Semarang, Indonesia)
Ahmad Ni'matullah Al-Baarri (Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Indonesia)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 13 September 2021

Issue publication date: 7 February 2022

99

Abstract

Purpose

This paper aims to study the effect of the flavonoid fraction of chayote (Sechium edule (Jacq.) Sw) leaves (FFCL) on uric acid (UA) levels, oxidative stress and inflammatory markers in hyperuricemia rats.

Design/methodology/approach

In total, 30 Sprague–Dawley rats were divided randomly into 5 groups. A healthy control group was established. Hyperuricemia was induced by the administration of block broth and potassium oxonate for three weeks. FFCL at dosages of 50 and 100 mg/200 g BW/d or allopurinol at a dosage of 1.8 mg/200 g BW/d was given orally for 2 weeks. Statistical analysis was conducted to evaluate differences among groups before and after the intervention.

Findings

Treatment with two different doses FFCL (50 and 100 mg/200 g BW/d) and one dose of allopurinol (1.8 mg/200 g BW/d) for 2 weeks significantly reduced UA from 8.04 ± 0.23 to 3.88 ± 0.10; 8.03 ± 0.18 to 2.87 ± 0.10; 8.23 ± 0.21 to 2.53 ± 0.19 (p < 0.05), respectively. The oxidative stress marker malondialdehyde levels were reduced (p = 0.001) from 9.68 ± 0.28 to 4.06 ± 0.58; 10.01 ± 0.23 to 2.12 ± 0.09; 9.88 ± 0.21 to 2.02 ± 0.17 (p = 0.001). The inflammatory marker tumor necrosis factor-α (TNF-α) levels were also reduced from 26.43 ± 0.87 to 12.20 ± 0.32; 27.38 ± 0.53 to 9.60 ± 0.53; 27.55 ± 0.68 to 8.83 ± 0.21 with p = 0.001. The 100 mg/200 g BW/d FFCL decreased UA levels, oxidative stress and inflammatory markers more extensively compared to 50 mg/200 g BW/d FFCL.

Research limitations/implications

This study includes some limitations that may affect the generalizability of its findings. First, the flavonoid levels of FFCL were not measured. Second, other oxidative stress biomarkers (e.g. superoxide dismutase) and inflammatory biomarkers (e.g. IL-6) were not investigated. Finally, the experiments were conducted on the model animals over a relatively short period of time. Further research is needed to evaluate the effect in humans at chronic use.

Practical implications

Chayote (Sechium edule (Jacq.) Sw) leaves are rich in flavonoids, especially apigenin and luteolin, which can improve oxidative stress and inflammation conditions caused by hyperuricemia.

Social implications

Hyperuricemia is a risk factor for non-communicable diseases, mostly caused by oxidative stress and inflammation in the body due to high levels of UA, one of the treatment strategies is through diet modification.

Originality/value

The results of this investigation imply that the administration of the flavonoid fraction of chayote leaves has significant effects on UA and oxidative stress and inflammatory markers. Further research is necessary to confirm the results.

Keywords

Acknowledgements

The authors appreciate the help of Mr Nurul Yaqin from Laboratorium Terpadu Universitas Diponegoro Semarang for his help in preparing FFCL and Mr Yuliyanto from PAU Gadjah Mada University for his assistance in animal model preparation.

Citation

Wahyuningtyas, A.P., Putri, D.P., Maharani, N. and Al-Baarri, A.N. (2022), "Flavonoid fraction from chayote (Sechium edule (Jacq.) Sw) leaves reduced malondialdehyde (MDA) and tumor necrosis factor-α (TNF-α) in hyperuricemic rats", Nutrition & Food Science, Vol. 52 No. 2, pp. 366-378. https://doi.org/10.1108/NFS-04-2021-0134

Publisher

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Emerald Publishing Limited

Copyright © 2021, Emerald Publishing Limited

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