Piroxicam modifies the effects of ethanol on isolated rat hepatocytes.

Eur J Pharmacol

Departamento de Bioquímica, Facultad de Medicina, Universidad Nacional Autónoma de México, D.F., México.

Published: December 1996

It has been reported that piroxicam prevents the hepatic increase of triacylglycerides and thiobarbituric acid-reactive substances observed after acute ethanol intoxication in rats and also causes a decrease in blood ethanol concentration. The aim of this study was to assess the effect of piroxicam on these 3 metabolic indicators, using isolated rat hepatocytes incubated with ethanol or lactate, supplemented or not with epinephrine. Epinephrine stimulated the consumption of lactate, but not of ethanol. In the isolated hepatocytes, and in a dose-dependent fashion, piroxicam alone raised the consumption of lactate and ethanol, increased the triacylglyceride pool in cells incubated with lactate or ethanol, and decreased the content of thiobarbituric acid-reactive substances in cells incubated with ethanol, but not with lactate. Epinephrine blocked these actions of piroxicam, except the lowering of the content of thiobarbituric acid-reactive substances. Thus, piroxicam helps to control the oxidative stress produced in isolated hepatocytes by ethanol.

Download full-text PDF

Source
http://dx.doi.org/10.1016/s0014-2999(96)00733-9DOI Listing

Publication Analysis

Top Keywords

thiobarbituric acid-reactive
12
acid-reactive substances
12
lactate ethanol
12
ethanol
9
ethanol isolated
8
isolated rat
8
rat hepatocytes
8
incubated ethanol
8
ethanol lactate
8
consumption lactate
8

Similar Publications

Previous evidence suggests that certain types of nuts, when included in a healthy diet pattern, may provide health benefits. Therefore, we hypothesize that the consumption of cashew nuts associated with a healthy diet may enhance antioxidant defenses and improve anthropometric and body composition parameters in individuals with obesity. We conducted a 12-week randomized clinical trial, divided into 4 sessions, involving adolescents randomly assigned to receive either 30 g of roasted cashew nuts together with nutrition education (cashew nut group-CNG) or only nutrition education (control group-CG).

View Article and Find Full Text PDF

Sepsis is a clinical condition causing tissue damage as a result of infection and an exaggerated immune response. Sepsis causes 11 million deaths annually, a third of which are associated with acute lung injury (ALI). Rapid and effective treatment is crucial to improve survival rates.

View Article and Find Full Text PDF

Effect of Pre-Emulsified Flaxseed Oil Containing Rutin on the Quality of Surimi Gel: Gelatinization Properties, Storage Stability, and Protein Digestibility.

Foods

January 2025

College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China.

Rinsing during surimi protein processing can result in the loss of essential nutrients, such as fats and minerals. Therefore, supplementing functional fats in a stable form can make up for the fat loss of surimi during the rinsing process. This research aimed to investigate the effects of incorporating pre-emulsified flaxseed oil with different concentrations of rutin (0, 0.

View Article and Find Full Text PDF

The correlation between spoilage bacteria and the degradation of aquatic food quality during chilled storage is substantial. However, our understanding of the precise roles of spoilage bacteria in oyster spoilage remains incomplete. The aim of this study was to explore the role of three dominant spoilage bacteria strains in oyster spoilage.

View Article and Find Full Text PDF

Nanocellulose prepared from shiitake mushroom (Lentinus edodes) stipe by high pressure homogenization and the gel-like emulsions stabilized by them.

Int J Biol Macromol

January 2025

National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address:

Shiitake mushroom is popularly consumed thanks to its umami taste and good flavor, but its stipe is often discarded due to the rough texture and poor chewiness. In the study, high-pressure homogenization (HPH) was applied to modify the physiochemical properties of shiitake mushroom nanocellulose (SMNC), and the SMNCs were used to constructing gel-like emulsions (EGs). Atomic force microscope and cryo-scanning electron microscope observations showed that SMNCs had shorter length after HPH treatment.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!