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Oral Spirulina Platensis Attenuates Hyperglycemia and Exhibits Antinociceptive Effect in Streptozotocin-Induced Diabetic Neuropathy Rat Model

Authors Abdel-Daim MM, Shaaban Ali M, Madkour FF, Elgendy H

Received 26 June 2020

Accepted for publication 5 August 2020

Published 15 September 2020 Volume 2020:13 Pages 2289—2296

DOI https://doi.org/10.2147/JPR.S267347

Checked for plagiarism Yes

Review by Single anonymous peer review

Peer reviewer comments 2

Editor who approved publication: Dr Robert B. Raffa


Mohamed M Abdel-Daim,1 Mohamed Shaaban Ali,2 Fedekar F Madkour,3 Hamed Elgendy2,4

1Pharmacology Department, Faculty of Veterinary Medicine, Suez Canal University, Ismailia 41522, Egypt; 2Anesthesia Department, Assiut University Hospitals, Assiut, Egypt; 3Marine Science Department, Faculty of Science, Port Said University, Port Said 42526, Egypt; 4Anesthesia Department, HAMAD Medical Corporation & Weill Cornell Medicine Qatar & Qatar University, Doha, Qatar

Correspondence: Hamed Elgendy
Anesthesia Department, HAMAD Medical Corporation, P.O. Box 3050, Doha, Qatar
Tel +974- 4011 4271
Fax +974- 4439 1511
Email helgendy70@gmail.com

Introduction: Diabetic neuropathy is a common consequence of diabetes. Hyperalgesia is one of the main symptoms of diabetic neuropathy. In response to noxious stimuli, streptozotocin (STZ)-induced diabetic rats show exaggerated hyperalgesic behavior, while Spirulina platensis has anti-inflammatory, antioxidant, and insulin-like effects. To assess the antinociceptive effect of oral Spirulina platensis (SP) powder on formalin-induced nociceptive responses in STZ-induced diabetic rats.
Methods: Sixty mature male albino rats were randomly allocated into six equal groups (10 in each group). Group 1 (control non-diabetic group) received 0.9% saline; group 2 was given oral pure SP powder-treated as a non-diabetic control group, group 3 was sodium salicylate-treated rats and used as a positive non-diabetic control group, group 4 managed as vehicle-treated diabetic rats, group 5 considered as SP-treated-diabetic group, and sodium salicylate-treated-diabetic rats used as a diabetic positive control group (group 6). STZ-diabetic rats were orally given SP in a dose of 500 mg kg/day for 1 month. The formalin test was implemented in two phases: the early phase in the first 10-min post-formalin injection, and the late phase was considered in the 15– 60 min post-formalin injection time interval.
Results: Pain scores were increased in the diabetic groups during both phases of the experiment. Blood glucose was significantly reduced in diabetic rats that received oral SP, P < 0.01. Besides, SP-treated rats had lower pain scores during both phases of the experiment than untreated diabetic ones. However, in the sodium salicylate group, the pain score was reduced only during the second phase. An exaggerated nociceptive response occurred in diabetic rats after the formalin test. A significant antinociceptive effect appeared in SP-treated control and diabetic rats.
Discussion: The findings suggest that oral Spirulina platensis could have a potential therapeutic role for managing induced painful diabetic neuropathy in rats.

Keywords: antinociceptive, Spirulina platensis, diabetes, neuropathy, rat

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