Résumé
Background: Diabetic peripheral neuropathy (DPN) is a frequent complication of diabetes mellitus and unfortunately, its present therapeutic alternatives are exceptionally poor. Objectives of this study was to assess the antidiabetic, antioxidant and hypolipidemic action of Gum Arabic (GA) and its role in promoting the functional recovery from diabetic neuropathy developed in in an experimental model of diabetic neuropathy.Methods: Sixty adult male Sprague-Dawley rats were utilized and randomly assigned into six groups (n= 10); control, Arabic gum-treated, untreated diabetic, diabetic received metformin, diabetic received metformin and B12 vitamin and diabetic received metformin, B12 vitamin and AG. Locomotor activity and hyperalgesia were assed at the end of the study. Fasting and two hours post-prandial blood glucose, serum insulin levels, lipid Profile, oxidants/antioxidants parameters were assessed in the blood. Sciatic nerve was assessed histopathologically.Results: The locomotor activity of the untreated diabetic rats was significantly (p<0.001) reduced compared to the control group while it was significantly increased in all treated groups. The lipid profile and Malondialdehyde were significantly improved in all treated groups. Levels of CAT, GSH, SOD, GPx were significantly decreased in untreated diabetic group compared to the control while they were significantly increased in all treated groups compared to the untreated diabetic group. Sciatic nerve fibers of untreated diabetic rats showed degenerated axons with dilated myelin sheaths and degenerated Schwann cells. The nerve had significantly fewer fiber compared to the control. These changes were alleviated in all the treated groups specifically that received metformin, vitamin B12 and GA.Conclusions: It could be concluded that Arabic gum had hypoglycemic, antioxidant and hypolipidemic activity and had a protective effect on diabetic neuropathy. Based on this it is recommended that human clinical trials are necessary to prove this therapeutic effect.
Résumé
AbstractThe oil extracted by cold pressing unroasted coffee beans, known as green coffee oil, has been widely used for cosmetic purposes. The objective of this work was to prepare and characterize microcapsules containing green coffee oil and to verify its antioxidant activity under the effect of light, heat and oxygen. The encapsulating material was arabic gum and the microcapsules were obtained by spray drying an oil-in-water emulsion containing green coffee oil. The characterization of the microcapsules was performed by laser diffraction, scanning electron microscopy, differential scanning calorimetry and the antioxidant activity. The antioxidant activity was determined by a modified active oxygen method with light irradiation, heating and oxygen flux. The microparticles were effectively produced by the proposed spray drying method, which resulted in green coffee oil loads of 10 and 30%. The morphological evaluation of microcapsules showed spherical shape with smooth and non-porous surfaces, demonstrating the adequacy of arabic gum as encapsulating material. Calorimetric analysis of individual components and microcapsules with 10 and 30% green coffee oil showed diminished degradation temperatures and enthalpy, suggesting a possible interaction between arabic gum and green coffee oil. The antioxidant activities for pure green coffee oil and its microcapsules with loads of 10 and 30% showed high activity when compared to the reference antioxidant alfa-tocopherol. Microcapsules containing 10 and 30% of oil showed 7-fold and 3-fold increase in antioxidant activity when compared to pure green coffee oil. The new method for antioxidant activity determination proposed here, which applies heat, light and oxygen simultaneously, suggests a high improvement in encapsulated green coffee oil when compared to this active alone. The results showed herein indicate a promising industrial application of this microencapsulated green coffee oil.
Résumé
This study aimed to evaluate the freeze-drying process for obtaining grape juice powder by reverse osmosis using 50% grape juice pre-concentrated (28.5 °Brix) and 50% hydrocolloids (37.5% maltodextrin and 12.5% arabic gum). The morphology of the glassy food showed the absence of crystalline structure, which was the amorphous wall that protected the contents of the powder. The samples were stored in clear and dark containers at room temperature, evaluated for their physical (X-ray diffraction) for 65 days and chemical (polyphenol content) stability for 120 days. During the storage time in plastic vessels, samples remained physically stable (amorphous) and the phenolic concentration was constant, indicating the potentiality of this technique to obtain a stable product with a high concentration of phenolic compounds. Therefore, the freeze-drying process promoted the encapsulation of concentrated grape juice increasing its stability and shelf life, as well as proving to be an applicable process to food industry.