Assessment of anti-diabetic activity of a novel hydrazine-thiazole derivative: in vitro and in vivo method

Marina Ferrara De Resende,Renata Adriana Labanca,Cleudiomar Inácio Lino,Elaine Maria De Souza-Fagundes,Renata Barbosa De Oliveira,João Vitor Paes Rettore

doi:10.1590/s2175-97902019000118218

Abstract

Diabetes mellitus is a chronic disease resulting in oxidative stress that promotes tissue damage. The appearance of this disease is highly related to lifestyle and food of the population, being of great interest to search for a dietary supplement that can also act by reducing oxidative alterations. Based on the broad range of biological activity of thiazole derivatives, this work aimed to evaluate the in vitro antioxidant activity of a novel hydrazine-thiazole derivative and studies in vivo. In in vivo experiments, the liver extracts of healthy and diabetic Wistar rats were used, with analysis to determine the enzymatic activity of SOD, CAT, GPx, and GR, and determination of lipid peroxidation. Finally, in the blood of these animals, biochemical parameters were evaluated. Statistical evidence of changes caused in liver enzymes and liquid peroxidation was not detected; however, these parameters were also not changed between control groups with and without diabetes. On the other hand, concerning biochemical parameters, significant differences were detected in uric acid, alkaline phosphatase, ALT, and urea, indicating a possible antioxidant protective role of such substances in the liver and kidney of diabetic animals that could be acting by means other than that commonly reported in the literature.

Highlights

Human organism, by means of its normal biochemical functions, continuously produces reactive species, against which there is an antioxidant defense system
It is important to control the worsening of such disease in order to both reduce the suffering of patients and contain social costs (Henriques et al, 2010; WHO, 2016). In recent years, it has grown the interest for antioxidant compounds naturally present in food or synthesized from them, that are effective in preventing the onset or worsening of diabetes, with minimal side effects (Hussein, Abu-Zinadah, 2010; Prabhakar et al, 2012; Jeenger et al, 2015)
Readings were performed on time 0 minute and time 1 minute, at 340 nm, in a spectrophotometer with automatic microplate reader (Molecular Devices, Versa Max Program, Sunnyvale, Califórnia, USA)

Summary

Introduction

By means of its normal biochemical functions, continuously produces reactive species, against which there is an antioxidant defense system. When there is an imbalance, either by increased production of these reactive species or from a decrease in the defense network, a condition known as to oxidative stress is installed. In recent years, it has grown the interest for antioxidant compounds naturally present in food or synthesized from them, that are effective in preventing the onset or worsening of diabetes, with minimal side effects (Hussein, Abu-Zinadah, 2010; Prabhakar et al, 2012; Jeenger et al, 2015). In this context stands out the curcumin, a yellowgold pigment which is the main active extracted from.

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