RESUMO
Diabetes mellitus (DM) is a metabolic disorder characterized by hyperglycaemia with disturbances of carbohydrate, fat and protein metabolism. Scientific evidences suggest that high iron storage may play a role in pathogenesis of type 2 diabetes. Excess iron accumulation induces organ damage due to the overproduction of ROS through Fenton reaction. Thus, the aim of this study was to find out the relation between serum iron, total ironbinding capacity (TIBC) and oxidative stress (OS) with glycosylated haemoglobin (HbA1c) in type 2 diabetes mellitus patients.The study consisted of 90 subjects, which were divided into 3 different groups; Group 1 compromised of 30 healthy individuals, Group 2 included 30 T2DM patients with normal glycemic control and Group 3 included 30 T2DM patients with poor glycemic control. Blood samples were collected from the three groups and fasting plasma glucose (FPG), post-prandial plasma glucose (PPPG), HbA1c, Iron, TIBC, Hemoglobin (HB), Malondialdehyde (MDA), superoxide dismutase (SOD) and catalase (CAT) levels were analysed.We found, that mean levels of FPG, PPPG, HbA1c, Iron and MDA were significantly higher (p<0.05) and mean levels of TIBC, SOD and CAT were significantly decreased (p<0.05) in group 3 as compared to group 2 and group 1.There was no significant difference (p>0.05) observed in iron, TIBC and Hb levels between group 1 and group 2. We found a significant positive correlation of Iron and MDA with HbA1c and significant negative correlation of TIBC, SOD and CAT with HbA1c in group 3.In our study we found significant positive correlation of HbA1c with MDA and iron that indicates poor glycemic control leads to increased glycation of haemoglobin and other heme containing proteins. It causes more release of iron that leading to production of oxidative stress and thereby it might plays significant role in early appearance of diabetic complications.
RESUMO
Objetivou-se avaliar o efeito da maturidade dos grãos de milho e do tempo de exposição ao ar antes da ensilagem sobre o pH e os componentes nitrogenados de silagens de milho "safrinha". O experimento foi conduzido em delineamento completamente casualizado com arranjo fatorial 2 x 4, no qual foram testados dois estádios de maturidade (MA) ao corte (grão completamente leitoso (GL) ou grão ½ leitoso ½ farináceo (GF)) e quatro tempos de exposição ao ar (EX), sem compactação (0, 12, 24 e 36 horas) antes da ensilagem em minissilos. Houve efeito significativo (P<0,05) em relação aos MA e EX, para os teores de PB e NIDN, além de interação entre esses fatores para as variáveis pH, N-NH3 e NIDA. Devido à interação, a silagem feita no estádio GL produziu mais N-NH3 do que aquelas feitas no estádio GF. A interação entre os fatores MA e EX aumentam o valor médio de pH das silagens produzidas, porém com diferentes magnitudes. O manejo inadequado na ensilagem decorrente da demora no enchimento do silo aumenta a fração nitrogenada insolúvel, ou seja, diminui a degradabilidade protéica, porém afeta negativamente a digestibilidade e o valor nutritivo da silagem. Silagens de milho colhidas com grão leitoso comprometem a palatabilidade pelo maior teor de nitrogênio amoniacal.
This experiment was aimed at evaluating the effect of corn grain maturity and air exposure time prior to ensiling on the pH and nitrogenous fractions of corn silage from corn crop planted late in the season. A completely randomized 2 x 4 factorial arrangement was used to test the effect of two maturity stages at harvest (GL, milky kernel and GF, ½ milky ½ dough kernel) of maize crops and the effects of four periods of air exposure of chopped materials (zero, 12, 24 and 36 hours) previous to packing in mini-silos, on pH and N fractions of silages. There was a significant effect (P<0.05) related to stage of maturity and period of air exposure concerning the contents of crude protein and neutral detergent insoluble nitrogen, as well as an interaction between the main effects for ammonia nitrogen and acid detergent insoluble nitrogen. Due to the interaction, the maize silage harvested at the milky kernel stage resulted in higher pH value and ammonia nitrogen contents. A delayed packing procedure increases the insoluble nitrogen fractions and may affect negatively protein digestibility.