The Chemoprevention of Arthrospira platensis against Diethyl nitrosamine induced Hepatocellular Carcinoma via Amelioration of Oxidative Stress in Mice

Abstract

Considering that natural antioxidant products do not have any negative side effects; they are an important component in the treatment and prevention of cancer. The purpose of the research was to explore whether Arthrospira platensis (SP) has hepatoprotective characteristics against hepatocellular carcinoma (HCC) in mice under the experimental conditions. The research was carried out with a group of fifty male Balb/c mice, they were then divided into five unique groups. Following is a list of the groups: (I) Group1: the normal control group, (II) Group 2: Hepatocellular carcinoma (HCC) group that was induced by a single injection of Diethyl nitrosamine (DEN) at a dosage of 100 mg/kg intraperitoneally (I. P). This was followed by injections of carbon tetrachloride (CCl4) twice a week 0.5 mg/kg body weight intraperitonially for a total of 22 weeks, beginning 14 days after the initial injection. (III) Group 3: Oral administration of SP at a dose of 250 mg/kg was given to the HCC group. (IV) Group 4, an oral dosage of SP containing 500 mg/kg was given to the animals, whereas (V) Group 5, an oral dose of 250 mg/kg of SP was given and considered as treatment control. The data revealed that the treatment of spirulina resulted in a significant decrease in the activity of glutamate oxaloacetate transaminase (GOT) also known to be AST, glutamate pyruvate transaminase (GPT) also known to be ALT, gamma-glutamate transaminase, and malondialdehyde (MDA). In addition, there was a notable increase in the total protein level, as well as in the activity of superoxide dismutase (SOD) and catalase (CAT), which were both much higher than normal levels. Spirulina has been shown to exhibit chemoprotective qualities, which may be linked to its antioxidant activity and its capacity to reduce lipid peroxidation has been demonstrated in every single study that has been conducted. In addition to this, it has been shown that spirulina can enhance the levels of pro-inflammatory cytokines, which in turn can significantly reduce inflammation.