Fermented Moringa oleifera seed-cassava inclusion improves protein and selected biochemical indices in alloxan-induced diabetes in animal model

Abstract

Despite the availability of many pharmacological interventions for diabetes management, current evidence shows an alarming rising trend in the occurrence of undesirable complications, confirming that other complementary approaches are required. This study evaluated the nutraceutical properties of fermented Moringa oleifera seed-Cassava (FMOC) inclusion on selected biochemical parameters in rats induced with diabetes. Portions of cassava was substituted with moringa seed at 100:0 (control), 80:20 (not fermented:T1), 80:20 (fermented;T2) and 70:30% (fermented:T3). Fermentation was achieved using a starter culture containing Lactic acid bacteria for 36 h. Thirty-six (36) male albino rats were randomly divided into six groups (n=6/group). Groups B-F were rendered diabetic using alloxan (150 mg/kg. bw; IP) while group A served as the normal control. The effects of FMOC on proximate and selected biochemical indices of diabetic rats were evaluated. Results showed that protein increased significantly (p<0.05) (2.43}0.1 to 20.44} 02 g/100g) in the fermented sample as against non fermented control. All test diets (especially T2) counteracted the diabetic effects in rats by lowering (P<0.05) the elevated serum levels of glucose (249.0 to 105.6 mg/dl), Cholesterol (6.73 to 4.13mmol/L), TAG (2.43 to 1.99mmo/L), LDL (3.72 to 2.66mmol/L), Urea (35.3 to 23.2mmol/L) and malondialdehyde (2.34 to 1.29mg/dl) compared with diabetic group. It also improved (P<0.05) glutathione (2.69-3.76mg/dl) and catalase enzyme activity (1.52-2.90 U/mg). No significant effect was recorded for HDL (P>0.05). Histological outcomes of pancreas corroborated these findings. A food–based approach incorporating fermented M. oleifera seed could be considered an effective strategy to manage the complications that might arise from diabetes.