Short-Term Feeding of Fibre-Enriched Biscuits: Protective Effect against Hepatotoxicity in Diabetic Rats

The effects of fibre-enriched biscuit on biomarkers associated with hepatotoxicity in diabetic rats were investigated. Diabetes was induced by single intraperitoneal injection of alloxan monohydrate. Treatment lasted for 14 days after which the rats were sacrificed by cervical dislocation. Blood serum was analyzed to determine hepatic function enzymes. The liver was also analyzed to determine hepatic lipid profile and antioxidant enzymes. Induction of diabetes led to elevated levels of ALP, AST, and ALT. These were, however, significantly (p<0.05) reduced in the fibre-enriched biscuit fed (treated) group. There was no significant difference in the serum bilirubin and total protein levels of the studied groups. Reduced albumin level was observed in the diabetic group; this was further lowered on feeding with fibre-enriched biscuits. Induction of diabetes led to increased hepatic level of cholesterol, triglyceride (TG), low density lipoprotein (LDL), and lipid peroxidation and decreased activities of glutathione (GSH), catalase (CAT), and superoxide dismutase (SOD) and HDL level. These were significantly (p<0.05) reversed on feeding with fibre-enriched biscuit. This study portrays the protective effect of fibre-enriched biscuit on increased oxidative stress and hyperlipidemia in hepatic tissues of alloxan-induced diabetic rats

Modulation of lipid peroxidation, hypolipidemic and antioxidant activities in brain tissues of diabetic rats by fibre – Enriched biscuits

AbstractObjectiveTo investigate the effect of feeding fibre – enriched biscuit on the antioxidant and hypolipidemic activities in brain tissues of diabetic rats.MethodDiabetes was induced by a single intraperitoneal injection of alloxan. Treatment lasted for 14 d, after which the rats were sacrificed by cervical dislocation. Brain tissues were used for the assessment of GSH, catalase, SOD and lipid peroxidation as well as lipid profiles.ResultInduction of diabetes led to a significant decrease in GSH level, elevated SOD and catalase activities. These were significantly modified by the biscuits. There was an elevated level of malondialdehyde in the brain tissues of the untreated diabetic rats; this was significantly reduced by the biscuits. There was a significant decrease in HDL and a significant increase in LDL levels, total cholesterol and triglycerides in the untreated (diabetic) rats. Feeding with fibre – enriched biscuits led to decrease in the levels of total cholesterol, triglyceride, LDL – cholesterol and caused a significant increase in the levels of HDL.ConclusionsThese results suggest a therapeutic and protective effect of the fibre – enriched biscuits against diabetic – induced brain toxicity in rats

Modulatory effect of fibre-enriched cake on alloxan-induced diabetic toxicity in rat brain tissues

AbstractDiabetes is a metabolic disorder characterized by hyperglycaemia and it is fast becoming a scourge in sub-Saharan Africa. The nutritional properties of developed fibre-enriched cake and its protective potential against diabetic induced neurotoxicity in rats were investigated. Fibre-enriched cake was developed from selected fruits and analysed for its nutritional and sensory attributes. Rats were induced with diabetes by a single intraperitoneal injection of alloxan and treated with the formulated cake. After 14 days treatment, the rats were sacrificed by cervical dislocation. Their brain tissues were accessed for reduced glutathione (GSH), catalase, superoxide dismutase (SOD) activities, protein content and lipid peroxidation as well as lipid profiles which cover for total cholesterol, triglycerides, HDL and LDL. Induction of diabetes led to significant reduction (p < 0.05) of GSH, catalase, SOD activities and protein content. Feeding on the formulated cake led to their significant increase. Decreased lipid peroxidation, total cholesterol, LDL and triglycerides, and increased concentration of HDL were also observed on feeding with the cake. These results indicate an antioxidant protective potential of the fibre-enriched cake against diabetic-induced brain toxicity. Thus, it can serve as an adjunct to dietary therapy for diabetes

Hematological and biochemical changes in diabetic rats fed with fiber-enriched cake

AbstractBackgroundThere have been emerging interests in functional foods, which fall in the gray area between conventional foods and medicine, over the years owing to their health benefits. In this study, the effect of fiber-enriched cake, produced from selected fruits, on the hematology and serum biochemistry of diabetic rats was investigated.Materials and methodsDiabetes was induced by an intraperitoneal injection of alloxan. Treatment lasted for 14 days, after which the rats were sacrificed humanely. Blood was collected by cardiac puncture and some of it was centrifuged to obtain serum. The serum was analyzed to evaluate alkaline phosphatase, aspartate aminotransferase, alanine aminotransferase, creatinine, urea, albumin, and lipid profiles. The uncentrifuged blood was analyzed for hematological profile.ResultsThe rats fed on the cake had increased levels of red blood cells, hemoglobin, packed cell volume, red blood cells, and platelets compared to the untreated diabetic rats. Elevated levels of alkaline phosphatase, aspartate aminotransferase, alanine aminotransferase, creatinine, urea, and albumin were observed in the diabetic rats; this was significantly reduced in the cake-fed group. Induction of diabetes led to increased levels of cholesterol, low-density lipoprotein, and triglyceride, and a low level of high-density lipoprotein. These results were significantly reversed, except for the triglyceride level, in the cake-fed group.ConclusionThese results indicate the potentials of the fiber-enriched cake as a functional food with a therapeutic effect against hematological and biochemical changes associated with diabetes mellitus. Consequently, such a cake can serve as an adjunct to dietary therapy for diabetes