مشخصات پژوهش

خانه /Promoting wound healing using ...
عنوان
Promoting wound healing using Cyanothece sp. in the rat model
نوع پژوهش مقالات در نشریات
کلیدواژه‌ها
s Wound healing · Burn · Cyanobacteria · Natural products
چکیده
The current study investigated the healing efects of polysaccharides and lipid extracts obtained from the cyanobacterium Cyanothece sp. on burn wounds in the rat model. This halophilic cyanobacterial species was originally isolated from Pink Lake (Lipar Lake) located on the margins of Oman Gulf, southeast Iran. A total of 40 white Wistar male rats were subjected to burn injuries and were allocated into four distinct experimental groups, each comprising 10 rats: the control group, standard group, polysaccharide group, and lipid group that were treated with Eucerin, Alpha ointment, Cyanothece sp. polysaccharide ointment (5% Eucerin-based), and Cyanothece sp. lipid ointment (5% Eucerin-based). The healing efcacy of the cyanobacterial components was evaluated by examining histopathological, morphological, hormonal, and infammatory response changes in the rats. The cyanobacterial ointments, especially the lipid ointment, signifcantly enhanced wound healing by inducing cell proliferation, increasing blood vessel counts, wound closure rates, epithelial thickness, fbroblast numbers, and collagen density in the treated rats (p<0.05). Furthermore, the ointment substantially reduced wound secretions and infammatory markers, including tumor necrosis factor-alpha (TNFα), interleukins (IL)-2 and IL-8, neutrophil counts, C-reactive protein (CRP), cortisol, and adrenocorticotropic hormone (ACTH). GC-MS analysis identifed fatty acid components in the extracted lipids, such as palmitic acid (31.98%), octadecanoic acid (12.86%), oleic acid (8.22%), palmitoleic acid (4.89%), α-linolenic (4.5%), elaidic acid (4.14%), and decanoic acid (3.31%) which are believed to contribute signifcantly to the wound repair process
پژوهشگران سعیده دریمی (نفر اول)، احمد شادی (نفر دوم)، پرویز فرزادی نیا (نفر سوم)، امیرحسین احمدی (نفر چهارم)