Effects of fermented calabash fruit (Crescentia cujete L.) on the Nissl’s Body, C-RP and COX-2 in rat models with artificial-induced ischemic stroke

Year 2025, Volume: 29 Issue: 5, 2017 - 2022, 01.09.2025

Yos Adı Prakoso , Achmadi Susilo Sitarina Widyarini Puput Ade Wahyuningtyas Jasir Hakim Hidayah

https://doi.org/10.12991/jrespharm.1765113

Abstract

Ischemic stroke is an essential disease in human life that causes disability and death. Ischemic stroke is commonly treated using clopidogrel, which potentially causes various side effects. Hence, alternative therapy against ischemic stroke must be elucidated, and this study used fermented calabash fruit (FC) due to its choline compound. This study aimed to analyse the effects of FC in rat models with artificial-induced ischemic stroke. This study conducted an experiment involving 40 male Sprague Dawley rats that were divided as follows: K1 (sham-operated) and K2-K4 (artificial-induced ischemic stroke groups). While, K2 (untreated); K3 (FC); and K4 (clopidogrel). The serum and brain were tested using enzyme-linked immunosorbent assays (ELISA) and immunohistochemistry against C-RP and COX-2, respectively. The data was then tabulated and analysed using SPSS. The results indicated that utilisation of FC improves the presentation of Nissl’s bodies, increases the brain immune expression of COX-2, and decreases the level of circulatory COX-2 and C-RP compared to the other treatments (P<0.05). Surprisingly, the utilization of clopidogrel in group K4 promotes the decrease of level and immune expression of COX-2 compared to group K3 (P>0.05), but lower than group K2 (P<0.05). This study proved that FC benefits the Nissl’s body presentation, increasing the brain’s COX-2 immune expression and decreasing circulatory levels of C-RP and COX-2. An advance study is needed to evaluate the potential for toxicity and side effects after acute, subchronic, and chronic utilization of FCC.

Keywords

C-RP , Clopidogrel , COX-2 , ermented calabash fruit-derived choline , Ischemic stroke

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