Attenuation of oxidative stress and hepatic damage by some fermented tropical legume condiment diets in streptozotocin–induced diabetes in rats

Abstract

ObjectiveTo investigate the modulatory effect of fermented legume condiments diet on oxidative stress in streptozotocin (STZ) induced diabetic rats. MethodsAdult 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. ResultsThe 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. ConclusionsThe 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.