Hot-processed virgin coconut oil abrogates cisplatin-induced nephrotoxicity by restoring redox balance in rats compared to fermentation-processed virgin coconut oil

Virgin coconut oil (VCO) is a functional food oil prepared from fresh coconut kernel either by hot-processed (HPVCO) or fermentation-processed (FPVCO). The FPVCO has been widely explored for its pharmacological efficacy; while HPVCO, which has traditional uses, is less explored. The present study compared the phenolic content and nephroprotective effect of both these oils in male Wistar rats. In vitro antioxidant activity was estimated in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power and ex vivo lipid peroxidation inhibition. In in vivo models, the rats were pretreated orally with of FPVCO or HPVCO (doses 2 and 4 mL/kg) for seven days and nephrotoxicity was induced by the single intraperitoneal injection of cisplatin (10 mg/kg). The results indicated significantly higher polyphenol content in HPVCO (400.3 ± 5.8 µg/mL) than that of FPVCO (255.5 ± 5.8 µg/mL). Corroborating with the increased levels of polyphenols, the in vitro antioxidant potential was significantly higher in the HPVCO. Further, pretreatment with these VCO preparations protected the rats against the cisplatin-induced nephrotoxicity, with higher extent by HPVCO. The renal function markers like urea, creatinine and total bilirubin were significantly reduced (p初榨椰子油（Virgin Coconut Oil, VCO）是一种功能性食用油脂，可由新鲜椰子仁经热加工（hot-processed VCO, HPVCO）或发酵加工（fermentation-processed VCO, FPVCO）制得。FPVCO因其药理活性已被广泛研究，而拥有传统应用历史的HPVCO则较少受到关注。本研究对比了两种油脂的酚类物质含量，以及其对雄性Wistar大鼠的肾保护作用。体外抗氧化活性通过2,2-二苯基-1-苦基肼基（2,2-diphenyl-1-picrylhydrazyl, DPPH）自由基清除能力、铁还原抗氧化能力以及离体脂质过氧化抑制活性进行评估。体内实验中，大鼠先经口给予FPVCO或HPVCO（剂量为2与4 mL/kg），连续给药7天，随后通过单次腹腔注射顺铂（10 mg/kg）诱导肾毒性。结果表明，HPVCO中的多酚含量为400.3 ± 5.8 µg/mL，显著高于FPVCO的255.5 ± 5.8 µg/mL。与多酚水平升高的结果相符，HPVCO的体外抗氧化潜能显著更强。进一步研究发现，两种VCO制剂预处理均可保护大鼠免受顺铂诱导的肾毒性，其中HPVCO的保护效果更为显著。肾功能标志物如尿素、肌酐及总胆红素水平均显著降低（p