Skip to main content

ORIGINAL RESEARCH article

Front. Sustain. Food Syst.
Sec. Nutrition and Sustainable Diets
Volume 8 - 2024 | doi: 10.3389/fsufs.2024.1442219
This article is part of the Research Topic Advancing Sustainable Diets for Health and Environment View all 3 articles

Investigating the Anti-inflammatory and Immune-Modulatory Effects of "Gola" Guava Fruit and Leaf Extract in Alleviating Papain-Induced Knee Osteoarthritis

Provisionally accepted
Arashi Shahid Arashi Shahid 1*Muhammad Inam-Ur-Raheem Muhammad Inam-Ur-Raheem 2*Claudia T. Socol Claudia T. Socol 3*Cristina Maria Maerescu Cristina Maria Maerescu 3Florin Leontin Criste Florin Leontin Criste 3Hafiz B. Murtaza Hafiz B. Murtaza 4*Zuhaib Bhat Zuhaib Bhat 5Shahzad Hussain Shahzad Hussain 6Rana Muhammad Aadil Rana Muhammad Aadil 2*
  • 1 National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Faisalabad, Punjab, Pakistan
  • 2 National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan, Faisalabad, Punjab, Pakistan
  • 3 University of Oradea, 410087 Oradea, Romania, Oradea, Romania
  • 4 Department of Mathematics and Statistics, Faculty of Sciences, University of Agriculture, Faisalabad, Faisalabad, Punjab, Pakistan
  • 5 Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, India
  • 6 Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia

The final, formatted version of the article will be published soon.

    This present research was designed to investigate the anti-inflammatory and immune-modulatory effects of a 50% hydroethanolic extract of "Gola" guava fruit (GF50%) and guava leaf (GL50%) against papain-induced knee osteoarthritis (KOA). Sixty Sprague Dawley rats were divided into five groups (10 rats/group): T0 (negative control), T1 (positive control), T2 (200 mg/kg GF50%), T3 (400 mg/kg GF50%), T4 (200 mg/kg GL50%), and T5 (400 mg/kg GL50%). Physical parameters were evaluated throughout the trial, while biochemical, histopathological, and radiographic analyses were performed at 0, 15, and 30 days. The histopathological and radiographic analyses were evaluated using the Osteoarthritis Research Society International score (OARSI) and Kellgren-Lawrence (KL) classification systems, respectively. The T1 group demonstrated a significant increase in knee diameter, confirming successful OA induction. The T5 group maintained a significantly lower body weight at day 30, and the T3 group exhibited the highest weight gain. The high dose of GL50% (400 mg/kg) effectively reduced knee inflammation and significantly downregulated the myeloperoxidase (MPO), interleukin-1β (IL-1β), interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α). In contrast, it significantly (p<0.001) upregulated the serum and knee capsule tissue superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx). In addition, histopathological and X-ray examinations also confirmed the chondroprotective potential of GL50% extract against OA.Consequently, 400 mg/kg GL50% exhibited anti-inflammatory and chondroprotective potential by lowering oxidative stress and pro-inflammatory cytokines, as well as elevating antioxidant status.These findings could provide a theoretical basis for understanding the mechanism and potential medicinal value of guava fruit and leaf in treating KOA.

    Keywords: Osteoarthritis, guava leaf, Hydroethanolic extract, Inflammatory biomarkers, cartilage osteoarthritis, Cartilage

    Received: 01 Jun 2024; Accepted: 04 Jul 2024.

    Copyright: © 2024 Shahid, Inam-Ur-Raheem, Socol, Maerescu, Criste, Murtaza, Bhat, Hussain and Aadil. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Arashi Shahid, National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Faisalabad, 38000, Punjab, Pakistan
    Muhammad Inam-Ur-Raheem, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan, Faisalabad, Punjab, Pakistan
    Claudia T. Socol, University of Oradea, 410087 Oradea, Romania, Oradea, Romania
    Hafiz B. Murtaza, Department of Mathematics and Statistics, Faculty of Sciences, University of Agriculture, Faisalabad, Faisalabad, 38000, Punjab, Pakistan
    Rana Muhammad Aadil, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan, Faisalabad, Punjab, Pakistan

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.