ABSTRACT
Objective
In this study, the effects of a green banana pasta diet on the oxidative damage from type 1 diabetes mellitus (DM) were investigated.
Materials and methods
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.
Results
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.
Conclusion
The green banana pasta (F75) diet showed great potential for preventing complications associated with diabetes.
Diabetes mellitus; green banana pasta; oxidative damage
Subtitle: Experimental groups: 1: Rats without DM + Standard diet; 2: Diabetic rats + Standard diet; 3: Diabetic rats + Standard diet + Metformin; 4: Diabetic rats + 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 (commercial feed) and, in groups 2 and 3, DM was induced by using alloxan (150 mg/kg, intraperitoneally, single dose). Serum glucose levels were of 202.25 ± 58.01 mg/dL in group 1, 584.33 ± 54.55 mg/dL in group 2, and 597.14 ± 113 mg/dL in group 3. Diabetic rats maintained on an F75 diet (group 6) for 12 weeks had lower blood glucose levels (213.5 ± 79.12 mg/dL) compared to animals with DM fed with the standard diet (584.33 ± 54.55 mg/dL) (p < 0.05). Treatment with metformin (50 mg/kg) did not affect serum glucose levels (p > 0.05). An F25-based diet (group 4) or the F50 diet (group 5) did not prevent hyperglycemia in rats with DM induced by alloxan in which the values of serum glucose levels were 484.25 ± 132 (group 4) and 453.8 ± 169 (group 5) mg/dL.
Subtitle: Experimental groups: 1: Rats without DM + Standard diet; 2: Diabetic rats + Standard diet; 3: Diabetic rats + Standard diet + Metformin; 4: Diabetic rats + 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); Lipid peroxidation was significantly higher in the liver of the diabetic rats kept on a standard diet (commercial feed) than in the liver of rats without DM kept on a standard diet (p < 0.05). Treatment of diabetic rats with metformin (50 mg/kg/day for 12 weeks, group 2) or a 12-week diet with F50 or F75 (groups 5 and 6, respectively) significantly (p < 0.05) prevented lipid peroxidation in the liver of the diabetic rats compared to the animals with DM fed with a standard diet (group 2). F25-based diet (group 5) did not prevent lipid peroxidation in the liver of the diabetic rats compared to the animals with DM fed a standard diet (p > 0.05).
Subtitle: Experimental groups: 1: Rats without DM + Standard diet; 2: Diabetic rats + Standard diet; 3: Diabetic rats + Standard diet + Metformin; 4: Diabetic rats + 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); Protein oxidation was significantly higher in the liver of the diabetic rats fed a standard diet (commercial feed) than in the liver of rats without DM maintained with the standard diet (p < 0.05). An F50 or F75-based diet of diabetic rats (groups 5 and 6, respectively) for 12 weeks or metformin treatment (50 mg/kg/day for 12 weeks) of the diabetic rats kept on a standard diet (group 3) significantly (p < 0.05) prevented the protein oxidation in the liver compared to the animals with DM maintained with a standard diet (group 2). An F25 diet (group 5) did not prevent protein oxidation in the liver of the diabetic rats compared to the animals with DM fed a standard diet (p > 0.05).
Subtitle: Experimental groups: 1: Rats without DM + Standard diet; 2: Diabetic rats + Standard diet; 3: Diabetic rats + Standard diet + Metformin; 4: Diabetic rats + 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); Protein oxidation was significantly higher in the kidneys of the diabetic rats fed a standard diet (commercial feed) than in the kidneys of rats without DM fed with the standard diet (p < 0.05). Diabetic rats that had an F50 or F75-based diet (groups 5 and 6, respectively) or metformin treatment (50 mg/kg/day for 12 weeks) of the diabetic rats kept on the standard diet (group 3) had significant preventive effects against the protein oxidation (oxidative damage) in the kidneys (p < 0.05), compared to the animals with DM maintained with a standard diet (group 2). An F25 diet (group 5) did not prevent protein oxidation in the kidneys of the diabetic rats compared to the animals with DM fed a standard diet (p > 0.05).