Protective effects of Resveratrol Against Hydrogen Peroxide Induced Oxidative Stress in Model Organism Tribolium castaneum (Herbst, 1797)

Abstract

Oxidative stress is a biological condition characterized by an imbalance between free radicals and antioxidants in living organisms. It is triggered by various factors, including environmental pollution, toxins, radiation. Prolonged accumulation of reactive oxygen species (ROS) in the body leads to several chronic pathological conditions. Natural plant-derived polyphenolic compounds act as potent antioxidants by enhancing endogenous defense system and scavenging ROS, thereby reducing cellular damage. Resveratrol, a polyphenolic compound found in peanuts and berries, is known for its strong antioxidant properties. In the present study, the red flour beetle, Tribolium castaneum, was selected as an alternative model organism to evaluate the effects of resveratrol under oxidative stress conditions. DPPH scavenging activity, oxidative stress markers (lipid peroxidation and protein carbonyl) and cell viability were assessed in larvae oxidative stress induced by H₂O₂ for 24 h, followed by topical post treated with resveratrol (1mM). In-vitro DPPH assay showed lower IC50 for resveratrol (16.24 µg/ml) than ascorbic acid (25.96 µg/ml), indicating stronger antioxidant activity. In-vivo, DPPH scavenging activity significantly increased after resveratrol treatment (87.83%) compared to control (83.13%) and stressed larvae (81.37%) at 48 h (p < 0.001). There was a significant increase in lipid peroxidation and protein carbonyl levels in stress-induced larvae compared to the control and resveratrol treated larvae (p < 0.001). MTT assay showed reduced cell viability in H₂O₂-exposed larvae, which was restored by resveratrol. Further studies are needed to elucidate genetic molecular mechanisms of resveratrol in preclinical models, at different concentration to ensure safety and minimize potential adverse effects.