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Red orange and lemon extract prevents the renal toxicity induced by ochratoxin A in rats
Author(s) -
Damiano Sara,
Iovane Valentina,
Squillacioti Caterina,
Mirabella Nicola,
Prisco Francesco,
Ariano Andrea,
Amenta Margherita,
Giordano Antonio,
Florio Salvatore,
Ciarcia Roberto
Publication year - 2020
Publication title -
journal of cellular physiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.529
H-Index - 174
eISSN - 1097-4652
pISSN - 0021-9541
DOI - 10.1002/jcp.29425
Subject(s) - oxidative stress , ochratoxin a , nephrotoxicity , renal function , kidney , antioxidant , chemistry , toxicity , renal cortex , ochratoxin , orange (colour) , pharmacology , endocrinology , medicine , food science , mycotoxin , biochemistry
Abstract In this work, we investigated the effects of red orange and lemon extract (RLE) on ochratoxin A (OTA)‐induced nephrotoxicity. In particular, we analyzed the change in renal function and oxidative stress in Sprague–Dawley rats treated with OTA (0.5 mg/kg body weight, b.w.) and with RLE (90 mg/kg b.w.) by oral administration. After OTA treatment, we found alterations of biochemical and oxidative stress parameters in the kidney, related to a severe decrease of glomerular filtration rate. The RLE treatment normalized the activity of antioxidant enzymes and prevented the glomerular hyperfiltration. Histopathological examinations revealed glomerular damages and kidney cortex fibrosis in OTA‐rats, while we observed less severe fibrosis in OTA plus RLE group. Then, we demonstrated that oxidative stress could be the cause of OTA renal injury and that RLE reduces this effect.