Anti-inflammatory and antioxidant effects of sea cucumber extract in mitigating hepatic TNF-α elevation induced by high-fat diet

High-fat diets contribute to the generation of free radicals, which subsequently induce oxidative stress. Prolonged oxidative stress can lead to cellular necrosis and initiate inflammatory processes. The sea cucumber (Phyllophorus sp.) is known to contain flavonoids with antioxidant and anti-inflammatory properties. This study aims to evaluate the effect of ethanol extract from the sea cucumber on TNFα levels in the livers of rats subjected to a high-fat diet. A total of thirty male Wistar rats (Rattus norvegicus), were randomly assigned to five groups: Negative Control (K-), Positive Control (K+), Treatment Group 1 (KP1), Treatment Group 2 (KP2), and Treatment Group 3 (KP3). The rats were subjected to a high-fat diet from day 8 to day 35. The ethanol extract of sea cucumber was administered at doses of 8.5 mg/kg BW (KP1) and 17 mg/kg BW (KP2), while simvastatin was administered to the KP3 group, from day 28 to day 35. On day 36 rat’s liver tissues were harvested for the quantification of TNFα levels using an ELISA. Data were analyzed using SPSS. The mean TNFα levels in the rat liver were recorded as follows: K(-) 65.20 ± 10.29, K(+) 172.08 ± 52.22, KP1 155.60 ± 47.75, KP2 71.79 ± 24.15, and KP3 79.90 ± 24.15. The high-fat diet significantly elevated hepatic TNFα levels in the K(+) group compared to the K(-) group. Additionally, there was no significant difference in TNFα levels between the KP2 group and both the negative control group and the simvastatin-treated group. The ethanol extract of sea cucumber demonstrates potential as an anti-inflammatory and antioxidant agent, reducing hepatic TNFα levels in rats subjected to a high-fat diet.