Antidiabetic activity of egg white protein hydrolysate in streptozotocin-induced diabetic rats

Abstract

Egg white protein hydrolysate (EWH) has been reported to work as a cardiovascular protective agent. EWH exert antioxidant, vascular relaxing, anti-inflammatory properties and antihypertensive properties. This study aimed to assess the anti-diabetic and antihypertensive effect of the EWH in streptozotocin (STZ)-induced diabetic rats. Adult male Wistar rats were randomly divided into 2 main groups: normal and STZ-induced diabetes mellitus (DM) groups. Five subgroups of each main group were given distilled water, metformin (200 mg/kg), and EWH (300, 600, 1200 mg/kg) by oral gavage for 28 days (n=10 per each group). Fasting blood sugar level and OGTT were evaluated before and at the end of experiment. Each rat underwent monitoring of blood pressure using femoral artery. STZ-induced diabetic rats showed higher fasting blood glucose concentration and area under curve from OGTT than normal rats, which was significantly reduced by 600 mg/kg of EWH (p<0.05). STZ-induced diabetic rats showed higher mean arterial blood pressure than normal rats, which was significantly reduced by metformin (p<0.05). A decrease in hypertension in STZ-induced diabetic rats following EWH, but without significant difference, was observed. EWH may be useful in controlling the blood glucose level in diabetes mellitus and is therefore recommended for further studies. This work was supported by Suranaree University of Technology (SUT), Thailand Science Research and Innovation (TSRI), and National Science Research and Innovation Fund. (NSRF) (FF1-111-65-12-30(08)). This is the full abstract presented at the American Physiology Summit 2024 meeting and is only available in HTML format. There are no additional versions or additional content available for this abstract. Physiology was not involved in the peer review process.