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The effect of Myrtus communis L. ethanol extract on the small intestine and lungs in experimental thermal burn injury

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dc.contributor.authorŞEN, ALİ
dc.contributor.authorsOzcan, Ozan; Ipekci, Hazal; Alev, Burcin; Ustundag, Unsal Veli; Sen, Ali; Emekli-Alturfan, Ebru; Sener, Goksel; Yarat, Aysen; Tunali-Akbay, Tugba
dc.date.accessioned2022-03-12T22:40:45Z
dc.date.available2022-03-12T22:40:45Z
dc.date.issued2020
dc.description.abstractThermal trauma can damage organs away from the skin burn site and lead to multiple organ dysfunction. Following thermal injury, all tissues are exposed to ischemia, and as a result, resuscitation and reperfusion occur during the burning shock. Burn damage starts systemic inflammatory reactions that produce toxins and reactive oxygen radicals that lead to peroxidation. This study aimed to investigate, for the first time, the possible antioxidant effects of Myrtus communis ethanol extract on burn-induced oxidative distant organ injury orally. The thermal trauma was generated under ether anesthesia by exposing the dorsum of rats to 90 degrees C water bath for 10 s. 100 mg/kg/day Mrytus communis ethanol extract was applied orally for two days. Malondialdehyde (MDA) and glutathione (GSH) levels, glutatinone-S-transferase (GST), superoxidedismutase (SOD) and catalase (CAT) activities were determined to detect the possible antioxidant effects of myrtle on small intestine and lung tissues. Burn damage significantly increased MDA levels in lung and small intestine tissues, and significantly decreased GSH levels, CAT and GST activities in the small intestine and lung tissues compared to control group. Mrytus communis ethanol extract decreased MDA level and increased GSH level, SOD, CAT and GST activities significantly in either small intestine or lung tissues. Mrytus communis extract may be an ideal candidate to be used as an antioxidant adjunct to improve oxidative distant organ damage to limit the systemic inflammatory response and decreasing the recovery time after thermal injury.
dc.identifier.doi10.1016/j.jtherbio.2020.102685
dc.identifier.issn0306-4565
dc.identifier.pubmed33077111
dc.identifier.urihttps://hdl.handle.net/11424/236015
dc.identifier.wosWOS:000579864500007
dc.language.isoeng
dc.publisherPERGAMON-ELSEVIER SCIENCE LTD
dc.relation.ispartofJOURNAL OF THERMAL BIOLOGY
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBurn
dc.subjectLung
dc.subjectSmall intestine
dc.subjectMrytus communis
dc.subjectBurn wound healing activity
dc.subjectAntioxidant activity
dc.subjectOXIDATIVE ORGAN DAMAGE
dc.subjectRAT MODEL
dc.subjectESSENTIAL OIL
dc.subjectLIPID-PEROXIDATION
dc.subjectALOE-VERA
dc.subjectSKIN
dc.subjectPROTECTS
dc.subjectNEUTROPHILS
dc.subjectACTIVATION
dc.subjectCOMPONENTS
dc.titleThe effect of Myrtus communis L. ethanol extract on the small intestine and lungs in experimental thermal burn injury
dc.typearticle
dspace.entity.typePublication
local.avesis.id724e094b-1519-4522-a2ad-6091de20495e
local.import.packageSS17
local.indexed.atWOS
local.indexed.atSCOPUS
local.indexed.atPUBMED
local.journal.articlenumber102685
local.journal.numberofpages5
local.journal.quartileQ1
oaire.citation.titleJOURNAL OF THERMAL BIOLOGY
oaire.citation.volume93
relation.isAuthorOfPublication9e088078-d757-41a4-afc6-909f32031cb1
relation.isAuthorOfPublication.latestForDiscovery9e088078-d757-41a4-afc6-909f32031cb1

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