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

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. Arch Endocrinol Metab. 2016;60(4):355-66

Health Benefits of Green Banana Consumption: A Systematic Review

“…Regarding the ingredients or foods used in the research, ten studies were conducted with green banana flour [41,43,49,50,51,52,53,55,56,59] and eight with the green banana pulp/biomass [42,44,45,46,47,48,54,60]. Most of the studies used green banana flour, probably due to the highest shelf-life and stability of the product compared to the green banana pulp/biomass [61], and this product is well characterized in the scientific literature.…”

“…However, this product tends to be expensive and not accessible in some countries [10,32,36,62,63,64,65,66,67,68,69,70,71,72], stimulating the utilization of green banana pulp/biomass in some products. Considering the type of research method, 14 of the studies were performed in vivo [41,42,44,45,46,47,48,49,51,52,54,55,59,60], one conducted in vitro [56], and three studies used both in vivo and in vitro methods [43,50,53].…”

Effects of Arctium lappa aqueous extract on lipid profile and hepatic enzyme levels of sucrose-induced metabolic syndrome in female rats

“…Hyperglycemia in MS is associated with a large ROS generation and critical oxidative damage in various tissues, such as those of the liver. Lipid peroxidation and raised ROS have been identified as factors of decreasing antioxidant defense (Silva et al, 2016). It was demonstrated that the extreme plasma-free fatty acids and glucose levels can be related to insulin resistance (Arner, 2002, Tomas et al, 2002.…”

The Iodine Content in Urine, Faeces and Selected Organs of Rats Fed Lettuce Biofortified with Iodine Through Foliar Application

“…In the rats, the high level of serum HDL and low LDL is connected with the fact that in the blood cholesterol is transported mainly in high-density lipoproteins [38]. Presented in study were results of high level of HDL and low LDL + VLDL in all experimental groups that were also observed in rats of control groups in the Aberare et al [39], Kopeć et al [33] and Silva et al [40] studies. The increased concentration of glucose was observed in both groups fed diets without addition of lettuce (C and D).…”