Abstract Title:

Prevention of lipopolysaccharide-induced mouse lethality by resveratrol.

Abstract Source:

Food Chem Toxicol. 2010 Jun;48(6):1543-9. Epub 2010 Mar 19. PMID: 20304025

Abstract Author(s):

Hichem Sebai, Mamane Sani, Néziha Ghanem-Boughanmi, Ezzedine Aouani

Article Affiliation:

Laboratoire de Biosurveillance de l'Environnement, Département des Sciences de la Vie, Faculté des Sciences de Bizerte, Zarzouna, Tunisia. sebaihichem@yahoo.fr


The present study was undertaken to determine whether subacute treatment with resveratrol (RVT) protects mice against lipopolysaccharide (LPS)-induced oxidative stress and mortality as well as the mechanism involved in such protection. Mice were divided into three groups: control, LPS and LPS+RVT. Animals were pre-treated with RVT during 7 days. The survival rate was monitored over 48 h after LPS administration. Survival animals were sacrificed, their kidney, liver and brain homogenized for malondialdehyde (MDA), catalase (CAT) activity, free iron and nitric oxide (NO) determination. Plasma was also processed for transaminases, creatinine, urea, NO and iron measurement. Pre-treatment with resveratrol greatly improved the survival rate of LPS-treated mice. Resveratrol counteracted LPS-induced tissue lipoperoxidation and catalase activity depletion. The polyphenol abrogated LPS-induced liver and kidney dysfunction as increased creatinine and urea as well as transaminases activities. In addition, pre-treatment with resveratrol abrogated LPS-induced tissues and plasma NO elevation and iron sequestration from plasma to tissue compartment. These data suggest that resveratrol prevents LPS-induced lethality and that its mode of action may involve differential iron deposition via iron shuttling proteins.

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