Adedayo O Ademiluyi1, Ganiyu Oboh. 1. Functional Foods and Nutraceuticals Unit, Department of Biochemistry, Federal University of Technology, Akure P.M.B., Nigeria.
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.
OBJECTIVE: To investigate the modulatory effect of fermented legume condiments diet on oxidative stress in streptozotocin (STZ) induced diabeticrats. 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 diabeticrats 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 diabeticrats compare favourably with that of metformin, a well known oral hypoglycemic drug.