Antioxidative potential and ameliorative effects of green lentil (Lens culinaris M.) sprouts against CCl4-induced oxidative stress in rats

Hassan Barakat; Saleh I Alshimali; Abdulkarim S Almutairi; Raghad I Alkhurayji; Sarah M Almutiri; Thamer Aljutaily; Reham M Algheshairy; Raghad M Alhomaid; Rashed A Aljalis; Mohammed F Alkhidhr; Ahmed A H Abdellatif

doi:10.3389/fnut.2022.1029793

Antioxidative potential and ameliorative effects of green lentil (Lens culinaris M.) sprouts against CCl₄-induced oxidative stress in rats

Front Nutr. 2022 Nov 11:9:1029793. doi: 10.3389/fnut.2022.1029793. eCollection 2022.

Affiliations

¹ Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia.
² Food Technology Department, Faculty of Agriculture, Benha University, Banha, Egypt.
³ Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia.
⁴ Department of Pharmaceutics, College of Pharmacy, Qassim University, Buraydah, Saudi Arabia.
⁵ Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Al-Azhar University, Assiut, Egypt.

Abstract

The present study is aimed to investigate the antioxidative potential and ameliorative effects of Lens culinaris Medikus sprouts hydroalcoholic extract (LSHE) on CCl₄-induced oxidative stress in rats. The research has been carried out in two successive stages. Firstly, the highest phenolic content and antioxidant activity of L. culinaris sprouts were assessed at 20 ± 1°C and 90-93% RH during sprouting. Total phenolic content (TPC), total carotenoids (TC), total flavonoids (TF), total flavonols (TFL), DPPH-RSA, and vitamin C contents of L. culinaris seeds and 6-days sprouts were determined. Subsequently, phenolics by HPLC analysis of L. culinaris seeds, 3rd and 6th-day sprouts were identified and quantified. Results indicated that 6th-day sprouts contained considerable phenolics with superior antioxidant capacity, thus selected to be examined for biological activity in a rat's module consisting of five groups. G1, normal rats orally received distilled water. G2 received 1.0 mL kg^-1 of CCl₄ and olive oil (1:1) intraperitoneally (i.p.) twice a week. G3 received CCl₄ (i.p.) and 50 mg GAE kg^-1 of LSHE daily/orally. G4 received CCl₄ (i.p.) 100 mg kg^-1 of LSHE orally/daily. G5 (reference group) treated by intramuscular injection (i.m.) of vit. E+Selenium (Vit. E+Se, 50 mg kg^-1 twice a week). The weight gain, relative weight of organs, hypoglycemic and hypolipidemic efficiencies, liver's and kidneys' functions, and antioxidant biomarkers were examined. LSHE enhanced the weight gain recovery % and significantly reduced fasting blood glucose. The hypolipidemic effect of LSHE was dramatically reduced triglycerides (TG), total cholesterol (CHO), high- and low-density lipoproteins (HDL-c and LDL-c), and very-low-density lipoproteins (VLDL-c). Administration of 50 and 100 LSHE mg kg^-1 ameliorated liver and kidney function in dose-dependent manure. Intriguingly, LSHE considerably reduced malondialdehyde (MDA) while significantly raising reduced glutathione (GSH), superoxide dismutase (SOD), and catalase (CAT) in a dose-dependent manner. In conclusion, biochemical examinations confirmed the therapeutic efficacy of LSHE as a functional product. It encouraged us to recommend L. culinaris sprout production for attenuating hepatotoxicity and nephrotoxicity, as well as being beneficial and profitable for controlling oxidative stress complications.

Keywords: Lens culinaris; antioxidative potential; hepatoprotection; nephroprotection; sprouts.