Antioxidant effect of zinc chloride against ethanol-induced gastrointestinal lesions in rats

作者：Ineu Rafael Porto^*; Oliveira Claudia Sirlene; Oliveira Vitor Antunes; Moraes Silva Lucelia; Almeida da Luz Sonia Cristina; Pereira Maria Ester

来源：Food and Chemical Toxicology, 2013, 58: 522-529.

DOI：10.1016/j.fct.2013.05.022

• Stomach
• Intestine
• Histopathology
• Oxidative stress
• Zinc content

The aim of the present study was to evaluate the possible effects of zinc chloride against the gastrointestinal lesions caused by oral administration of ethanol in rats. Rats were divided into five groups, namely, saline, ethanol, zn, zn + ethanol and ethanol + zn. Ethanol 70% (2 mL/kg) was administered by gavage in 36 h fasted rats. Zinc chloride (27 mg/kg, similar to 13 mg/kg of zinc) was given by gavage 1 h before or 1 h after the administration of ethanol. Oral administration of ethanol consistently induced damage in the rat glandular stomach and intestine. Zinc did not demonstrate effect per se and significantly reduced gastrointestinal lesions when administered either before or after lesion induction. Ethanol induced enhancement of thiobarbituric acid reactive substance and reactive species levels, diminished the ascorbic acid and total protein SH content as well as superoxide dismutase and catalase activity in stomach and intestine of rats. Zinc treatment prevented and reversed these alterations induced by ethanol. Stomach and intestine of rats treated with zinc presented higher zinc content than the tissues of rats treated only with ethanol. Non-protein SH content was not altered by any treatment. Results suggested that the gastrointestinal protective effect of zinc in this experimental model could be due to its antioxidant effect.

• 出版日期2013-8