Green banana pasta diet prevents oxidative damage in liver and kidney and improves biochemical parameters in type 1 diabetic rats.

Gabriela Franzin Ravazi,Bruno Cesar Correa Salles,Anelise Rigoni Brito,Gabriel De Oliveira Isac Moraes,Cláudio Daniel Cerdeira,Rafaela Bergmann Strada De Oliveira,Gérsika Bitencourt Santos,Luciana Rosa Alves Rufino,Aline Rodrigues Da Silva

doi:10.1590/2359-3997000000152

Abstract

In this study, the effects of a green banana pasta diet on the oxidative damage from type 1 diabetes mellitus (DM) were investigated. Formulations containing 25 (F25), 50 (F50), and 75% (F75) of green banana pasta were prepared and included in a 12-week diet of Wistar rats with alloxan-induced type 1 DM. The effects of these formulations in preventing oxidative damage in kidneys and liver homogenates of rats were evaluated using the TBARS assay (lipid peroxidation in liver) and the DNPH assay (protein oxidation in liver and kidneys). Furthermore, the effects of the formulations on the fasting glycemia, fructosamine levels, renal function (creatinine), liver function (enzymes aspartate aminotransferase [AST] and alanine aminotransferase [ALT]), and lipid profile (total cholesterol and fractions) in the serum of rats were evaluated in addition to the evaluation of the centesimal composition and microbiological analysis of the produced green banana pasta. An F75 diet prevented hyperglycemia in diabetic rats (p < 0.05) compared to the diabetic rats fed a standard diet (commercial feed). Notably, the protein oxidation in both the liver and kidneys were prevented in diabetic rats on the F50 or F75 diets compared to the control group, whereas the lipid peroxidation was only prevented in the liver (p < 0.05). Moreover, all formulations prevented an increase in the amount of triglycerides in the serum of the rats. The F25 and F50 diet prevented the increase of cholesterol, and the F75-based diet of ALT and fructosamine (p < 0.05) supported the anti-hyperglycemic effects and the protection against oxidative damage. The green banana pasta (F75) diet showed great potential for preventing complications associated with diabetes.

Highlights

Diabetes mellitus (DM) is a group of endocrine and metabolic diseases markedly characterized by hyperglycemia
Subtitle: Experimental groups: 1: Rats without DM + Standard diet; 2: Diabetic rats + Standard diet; 3: Diabetic rats + Standard diet + Metformin; 4: Diabetic rats + Formulations containing 25 (F25) diet; 5: Diabetic rats + F50 diet; 6: Diabetic rats + F75 diet; F25 = Formulation containing 25% of Green banana pasta; F50 = Formulation containing 50% of Green banana pasta; F75 = Formulation containing 75% of Green banana pasta; DM = Type 1 diabetes mellitus; ‡: ± standard deviation; Mean values are significantly different when p < 0.05 according to Tukey’s test (α = 0.05); Groups 1, 2, and 3 were maintained with a standard diet and, in groups 2 and 3, DM was induced by using alloxan (150 mg/kg, intraperitoneally, single dose)
The effects of a green banana pasta diet on glucose levels during type 1 DM was evaluated in an experimental animal model using Wistar rats with alloxaninduced diabetes

Summary

Introduction

Diabetes mellitus (DM) is a group of endocrine and metabolic diseases markedly characterized by hyperglycemia. Hyperglycemia can result in the priming of neutrophils, generating excessive amounts of O2- through the nicotinamide adenine dinucleotide phosphate (NADPH) oxidase complex during the oxidative burst with the consequent

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