Journal of Functional Foods (Dec 2023)
Improvement effects of green tea and pumpkin oils on myelin oligodendrocyte glycoprotein-induced Multiple sclerosis in rats
Abstract
Multiple sclerosis (MS) is a demyelinating disorder of the central nervous system (CNS) associated with significant progressive neurodegeneration. There is a lot of interest in the use of plant-based essential oils in traditional medicine to treat and prevent human illnesses, including MS. This research aimed to assess the neuroprotective effects of green tea oil (GTO) and pumpkin oil (PO) against myelin oligodendrocyte glycoprotein (MOG)-induced MS in Wistar rats as well as investigate the underlying molecular mechanisms. The Wistar rats were divided into four groups: group 1, normal control; group 2, MOG-injected; and groups 3 and 4, MOG-injected groups treated with 5 ml/kg body weight each of GTO and PO, respectively. The chemical profiles of components within a GTO and PO were identified using gas chromatography-mass spectrometry (GC–MS). Treatment with GTO and PO substantially improved the decreased dopamine, serotonin, norepinephrine, and acetylcholine levels in the brain of the MOG-injected rats. It also suppressed the elevated epinephrine levels. The histological injuries in the brain cortical tissue of the MOG-injected group were notably improved after supplementing with GTO and PO. Furthermore, brain lipid peroxidation and serum INF-β concentration were significantly lower in the MOG-injected rats treated with GTO and PO. The brain GSH, SOD, GPx, as well as serum coenzyme Q10, and α-tocopherol levels were significantly enhanced by GTO and PO supplementaion. Additionally, GTO and PO administration into MOG-injected rats significantly upregulated Nrf2, Bcl-2, and PCNA while significantly downregulated TNF-α, NF-κB, iNOS, p53, and Bax expression levels. Taken together, these findings suggest that GTO and PO efficiently ameliorate MOG-induced MS via enhancing the antioxidant, anti-inflammatory, and anti-apoptotic effects.
