The Interactions of Resveratrol and Sodium Valproate on Penicillin-Induced Epilepsy Model: Electrophysiological and Molecular Study

Abstract

Epilepsy represents the most prevalent chronic neurological disease, characterized by spontaneous recurrent seizures. In experimental epilepsy models created by different methods, resveratrol has been demonstrated to reduce epileptiform activity and exhibit neuroprotective properties. A penicillin-induced model of epileptogenesis was used to investigate the effects of resveratrol and its combination with sodium valproate on epileptiform activity. The study design was an in vivo animal experimental study. Forty Wistar-albino rats were divided into five groups, each with eight rats. The groups are categorized as the saline group, penicillin group (only penicillin), resveratrol group, sodium valproate group, and resveratrol + sodium valproate group. ECoG recording was taken for 180 min in all groups and statistically evaluated. GABA alpha 1, mGluR1/mGluR5, NMDAR1 receptor expressions in the hippocampus, and S100B level in serum were measured. The spike frequency decreased statistically to 60th min in the sodium valproate group and 150th min in the resveratrol group. The spike frequency decreased statistically in the 20th min and later measurements of the recording in the resveratrol + sodium valproate group. GABA alpha 1 receptor expression was increased in all groups compared to the penicillin group. mGluR1/mGluR5, NMDAR1 receptor expression was decreased in all groups compared to the penicillin group. Serum S100B level increased in all groups compared to the penicillin group. There was no statistically significant difference in epileptiform activity when resveratrol alone was administered in the penicillin-induced epilepsy model. Resveratrol co-administered with sodium valproate significantly reduced epileptiform activity. Co-administration of the sodium valproate + resveratrol group made the receptor level's highest GABA alpha 1receptor expression at receptors.