Abstract
We investigated the effects of antioxidant activity of fermentation product (FP) of five Thai indigenous products on oxidative stress in Wistar rats with streptozotocin (STZ)-induced diabetes type II. The rats were fed with placebo and with the FP (2 and 6 mL/kg body weight/day) for 6 weeks. Rutin, pyrogallol and gallic acid were main compounds found in the FP. Plasma glucose levels in diabetic rats receiving the higher dose of the FP increased less when compared to the diabetic control group as well as the group receiving the lower FP dose (13.1%, 29%, and 21.1%), respectively. A significant dose-dependent decrease in plasma levels of thiobarbituric acid reactive substance (P < .05) was observed. In addition, the doses of 2 and 6 mL FP/kg/day decreased the levels of erythrocyte ROS in diabetic rats during the experiment, but no difference was observed when compared to the untreated diabetic rat group. Results imply that FP decreased the diabetes-associated oxidative stress to a large extent through the inhibition of lipid peroxidation. The FP also improved the abnormal glucose metabolism slightly but the difference was not statistically significant. Thus, FP may be a potential therapeutic agent by reducing injury caused by oxidative stress associated with diabetes.
Highlights
Diabetic mellitus (DM) comprises a group of common metabolic disorders that share the phenotype of hyperglycemia which affects the metabolism of carbohydrates, lipids and proteins
In HPLC profile of the fermentation product (FP) we found five main compounds including rutin (RT = 3.21 min), gallic acid (5.56 min), pyrogallol (6.34 min), and two other phenolics (RT = 15.96 and 27.98 min); caffeic acid was not detected
Since the half life of O2− and nitric oxide (NO) are too short to measure, the effect of FP on them are uncertain. These findings suggest that FP may act as a free-radical scavenger and provide protection against the oxidative stress induced by hyperglycemia
Summary
Diabetic mellitus (DM) comprises a group of common metabolic disorders that share the phenotype of hyperglycemia which affects the metabolism of carbohydrates, lipids and proteins. Free radical production resulting in oxidative stress is a popular theory that explains the etiology and pathophysiology of the biological effects of DM, especially in regard to cell damage, cellular degeneration, and subsequent complications. Reports both in vitro and in vivo have demonstrated that hyperglycemia causes an increase of free radical in cells, which leads to acute toxicity and molecular destruction, affecting the cellular mediators. Antioxidative and antiinflammatory activities of the biologically fermented plant products can be utilized alternatively for improving health as well as treatment for patients with such diseases as HIV and cancer [18]
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