The Edible Brown Seaweed Ecklonia cava Reduces Hypersensitivity in Postoperative and Neuropathic  Pain Models in Rats

Kim, Jae Goo; Lim, Dong Wook; Cho, Suengmok; Han, Daeseok; Kim, Yun Tai

doi:10.3390/molecules19067669

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The Edible Brown Seaweed Ecklonia cava Reduces Hypersensitivity in Postoperative and Neuropathic Pain Models in Rats

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^1,†,

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Food Resource Research Center, Korea Food Research Institute, Seongnam 463-746, Korea

Research Group of Food Functionality, Korea Food Research Institute, Seongnam 463-746, Korea

Korea University of Science and Technology, Daejeon 305-350, Korea

Author to whom correspondence should be addressed.

^†

These authors contributed equally in this work.

Molecules 2014, 19(6), 7669-7678; https://doi.org/10.3390/molecules19067669

Received: 14 April 2014 / Revised: 20 May 2014 / Accepted: 3 June 2014 / Published: 10 June 2014

(This article belongs to the Section Natural Products Chemistry)

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Abstract

The current study was designed to investigate whether edible brown seaweed Ecklonia cava extracts exhibits analgesic effects in plantar incision and spared nerve injury (SNI) rats. To evaluate pain-related behavior, we performed the mechanical withdrawal threshold (MWT) and thermal hypersensitivity tests measured by von Frey filaments and a hot/cold plate analgesia meter. Pain-related behavior was also determined through analysis of ultrasonic vocalization. The results of experiments showed MWT values of the group that was treated with E. cava extracts by 300 mg/kg significantly increased; on the contrary, number of ultrasonic distress vocalization of the treated group was reduced at 6 h and 24 h after plantar incision operation (62.8%, p < 0.05). Moreover, E. cava 300 mg/kg treated group increased the paw withdrawal latency in hot-and cold-plate tests in the plantar incision rats. After 15 days of continuous treatment with E. cava extracts at 300 mg/kg, the treated group showed significantly alleviated SNI-induced hypersensitivity response by MWT compared with the control group. In conclusion, these results suggest that E. cava extracts have potential analgesic effects in the case of postoperative pain and neuropathic pain in rats. View Full-Text

Keywords: edible seaweed; Ecklonia cava; analgesic activity; pain; hyperalgesia; allodynia; ultrasonic vocalization

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MDPI and ACS Style

Kim, J.G.; Lim, D.W.; Cho, S.; Han, D.; Kim, Y.T. The Edible Brown Seaweed Ecklonia cava Reduces Hypersensitivity in Postoperative and Neuropathic Pain Models in Rats. Molecules 2014, 19, 7669-7678. https://doi.org/10.3390/molecules19067669

AMA Style

Kim JG, Lim DW, Cho S, Han D, Kim YT. The Edible Brown Seaweed Ecklonia cava Reduces Hypersensitivity in Postoperative and Neuropathic Pain Models in Rats. Molecules. 2014; 19(6):7669-7678. https://doi.org/10.3390/molecules19067669

Chicago/Turabian Style

Kim, Jae G., Dong W. Lim, Suengmok Cho, Daeseok Han, and Yun T. Kim. 2014. "The Edible Brown Seaweed Ecklonia cava Reduces Hypersensitivity in Postoperative and Neuropathic Pain Models in Rats" Molecules 19, no. 6: 7669-7678. https://doi.org/10.3390/molecules19067669

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The Edible Brown Seaweed Ecklonia cava Reduces Hypersensitivity in Postoperative and Neuropathic Pain Models in Rats

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