Dietary supplementation with fermented legumes modulate hyperglycemia and acetylcholinesterase activities in Streptozotocin-induced diabetes

Pathophysiology : the Official Journal of the International Society for Pathophysiology
Adedayo O AdemiluyiMargareth L Athayde

Abstract

The study investigated the hypoglycemic and anticholinesterase activities of some fermented legumes (bambara groundnut and locust bean) in Streptozotocin (STZ)-induced diabetic rats. The rats were made diabetic by intraperitoneal administration of STZ (35mg/kg b.w.) and were fed diets containing fermented legumes (10% inclusion) for 14 days. The effect of the diets on blood glucose, pancreatic glutathione peroxidase (GPx) activity, reduced glutathione (GSH) and malondialdehyde (MDA) contents, α-amylase, intestinal α-glucosidase and acetylcholinesterase activities were studied. Significant (P<0.05) increase in blood glucose, pancreatic MDA, α-amylase, intestinal α-glucosidase and acetylcholinesterase activities with concomitant decrease in pancreatic GPx and GSH contents were observed in diabetic rats. However, this trend was reversed in rats fed fermented legumes supplemented diets for 14 days. The HPLC-DAD finger printing revealed the presence of gallic acid, catechin, caffeic acid, epicatechin, rutin, isoquercitrin, quercitrin, quercetin and kaempferol as the dominant phenolic compounds of the fermented legumes. However, possible contributing role of some bioactive peptides could not be ruled out. Hence, the hypoglycemic and ...Continue Reading

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Citations

Aug 18, 2017·Journal of Cellular and Molecular Medicine·Paula Alexandra PostuLucian Hritcu
Sep 26, 2017·Critical Reviews in Food Science and Nutrition·Nevin ŞanlierAybüke Ceyhun Sezgin
Aug 22, 2020·Biological Trace Element Research·Rehab M Abdel-Megeed
Apr 10, 2020·Environmental Science and Pollution Research International·Orish Ebere OrisakweAwolayeofori Dokubo
Feb 2, 2018·Food Science & Nutrition·T Adeniyi AfolabiFatai O Oladoyinbo

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