Attenuation of oxidative stress and hepatic damage by some fermented tropical legume condiment diets in streptozotocin-induced diabetes in rats
Asian Pacific Journal of Tropical Medicine
;
(12): 692-697, 2012.
Article
in English
| WPRIM
| ID: wpr-819624
ABSTRACT
OBJECTIVE@#To investigate the modulatory effect of fermented legume condiments diet on oxidative stress in streptozotocin (STZ) induced diabetic rats.@*METHODS@#Adult male Wistar rats were randomly divided into six groups with six animals in each group. Diabetes was induced by intraperitoneal injection of STZ (35 mg/kg b.w.). After being confirmed diabetic, the rats were fed with fermented Bambara groundnut, Locust bean and Soybean diets for 14 days. The plasma was obtained after 14-day treatment and analyzed for hepatic damage marker enzymes (AST, ALT and ALP) and in vivo antioxidant indices.@*RESULTS@#The diabetic untreated rats showed elevated (P<0.05) levels of AST, ALT, ALP and malondialdehyde with reduced activities of glutathione-S-transferase, catalase as well as plasma reduced glutathione, vitamin C and total protein content. However, treatment of diabetic rats with fermented legume condiments diets for 14 days significantly (P<0.05) reversed the above parameters towards normalcy, suggesting their modulation of oxidative stress, which may be due to their high phenolic content and antioxidant capacity.@*CONCLUSIONS@#The attenuation of oxidative stress and protection of hepatic tissue damage by the legume condiment diets in STZ induced diabetic rats compare favourably with that of metformin, a well known oral hypoglycemic drug.
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Pharmacology
/
Biomarkers
/
Random Allocation
/
Rats, Wistar
/
Oxidative Stress
/
Plant Preparations
/
Diabetes Mellitus, Experimental
/
Drug Therapy
/
Enzymes
/
Fermentation
Limits:
Animals
Language:
English
Journal:
Asian Pacific Journal of Tropical Medicine
Year:
2012
Type:
Article
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