Neuroprotective Effects of Water Extract from Brown Algae Petalonia binghamiae in an Experimental Model of Focal Cerebral Ischemia In Vitro and In Vivo

Abstract

Focal cerebral ischemia (fCI) can result in brain injury and sensorimotor deficits. Brown algae are currently garnering scientific attention as potential therapeutic candidates for fCI. This study investigated the therapeutic effects of the hot water extract of Petalonia binghamiae (wPB), a brown alga, in in vitro and in vivo models of fCI. The neuroprotective efficacy of wPB was evaluated in an in vitro excitotoxicity model established using HT-22 cells challenged with glutamate. Afterward, C57/BL6 mice were administered wPB for 7 days (10 or 100 mg/kg, intragastric) and subjected to middle cerebral artery occlusion and reperfusion (MCAO/R) operation, which was used as an in vivo fCI model. wPB co-incubation significantly inhibited cell death, oxidative stress, and apoptosis, as well as stimulated the expression of heme oxygenase-1 (HO-1), an antioxidant enzyme, and the nuclear translocation of its upstream regulator, nuclear factor erythroid 2-related factor 2 (Nrf2) in HT-22 cells challenged with glutamate-induced excitotoxicity. Pretreatment with either dose of wPB significantly attenuated infarction volume, neuronal death, and sensorimotor deficits in an in vivo fCI model. Furthermore, the attenuation of oxidative stress and apoptosis in the ischemic lesion accompanied the wPB-associated protection. This study suggests that wPB can counteract fCI via an antioxidative effect, upregulating the Nrf2/HO-1 pathway.

Dried algae as potential functional ingredient in fresh cheese

“…These include halogenated alkanes, alkenes, alcohols, aldehydes, hydroquinone, ketones, sulfur‐containing heterocyclic compounds, and phenolic compounds such as quinones, flavones, flavonoids, flavanols, and phlorotannins (Francisco et al, 2020). These compounds have been shown to have antioxidant, antimicrobial, and antitumor effects (Eom et al, 2023; Imane et al, 2022; Rosa et al, 2019).…”

“…It is an edible algae that is usually consumed after drying and can be used as a condiment, in salads or cooked dishes. P. binghamiae is also characterized by a high content of polyphenols, which contribute to its antioxidant, anti‐inflammatory, and antiobesity effects (Afonso et al, 2021; Campos et al, 2019; Choi et al, 2018; Eom et al, 2023).…”