Neuroprotective effects of resveratrol and sodium valproate in penicillin-induced epilepsy model.

This study investigated resveratrol's (RSV) neuroprotective properties in a penicillin-mediated epilepsy model, focusing on its anti-oxidation, anti-inflammatory, and anti-apoptotic properties, as well as its potential molecular interactions with an anti-epileptic drug sodium valproate (VPA). Thirty-two Wistar albino rats were divided into 4 groups; (PG) Penicillin 500 IU (2.5 µL, i.c.), (RG) RSV 40 mg/kg (i.p.) + Penicillin 500 IU (2.5 µL, i.c.), (SVG) Sodium VPA 300 mg/kg (i.p.) + Penicillin 500 IU (2.5 µL, i.c.), and (RSVG) RSV 40 mg/kg (i.p.) + Sodium VPA 300 mg/kg (i.p.) + Penicillin 500 IU (2.5 µL, i.c.). Anti-oxidation/anti-inflammatory aspects of RSV were evaluated by measuring malondialdehyde (MDA), protein carbonyl compounds (PCC), high mobility group box-1 (HMGB1), and nuclear factor-κappaB (NF-κB) levels using the ELISA method. Apoptosis in epilepsy was determined using the TUNEL method. Plasma MDA levels significantly decreased in RG and RSVG compared to PG, whereas tissue MDA levels significantly decreased in RSVG compared to PG. Plasma HMGB-1 and NF-κB levels significantly decreased in RG and RSVG compared to PG. Penicillin administration caused apoptosis in hippocampal CA1, CA2, CA3, and DG regions, with significant decrease in cell damage in RG and RSVG compared to PG and SVG groups (p < 0.05). This study suggests that RSV co-administered with sodium VPA may reduce oxidative stress/inflammation-induced neuronal death by decreasing MDA, HMGB1, and NF-κB levels, potentially offering a synergistic neuroprotective alternative for epileptogenic brain injury treatment.