Anti-diabetic effect of dietary mango (<i>Mangifera indica</i>L.) peel in streptozotocin-induced diabetic rats

Gondi, Mahendranath; Basha, Shaik Akbar; Bhaskar, Jamuna J.; Salimath, Paramahans V.; Rao, U.J.S. Prasada

doi:10.1002/jsfa.6778

Cited by 52 publications

(41 citation statements)

References 32 publications

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“…1). Recently, we have reported the presence of gallic, protocatechuic, and gentisic acids in the acetone extract of mango peel (Gondi et al 2014). In the present study, we found the presence of ferulic acid and chlorogenic acid, which were not reported earlier in acetone extract of mango peel.…”

Section: Resultsmentioning

confidence: 97%

“…Hence, peel has potential to control diabetes and other diseases. Recently, it has been shown that whole mango peel powder ameliorates diabetes in streptozotocin-induced diabetic rats (Gondi et al 2014) and also possesses antiproliferative properties of cancer cell lines (Kim et al 2010). As whole peel contains a variety of compounds including proteins, carbohydrates, minerals and dietary fibre apart from bioactive compounds, we have extracted the nutraceuticals with aqueous ethanol, which is generally recognized as safe compared to acetone, and investigated the effect of ethanol extract on inhibition of α-amylase and α-glucosidase activities, and amelioration of diabetes in STZinduced diabetic rats.…”

Section: Introductionmentioning

confidence: 99%

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Ethanol extract of mango (Mangifera indica L.) peel inhibits α-amylase and α-glucosidase activities, and ameliorates diabetes related biochemical parameters in streptozotocin (STZ)-induced diabetic rats

Gondi

Rao

2015

J Food Sci Technol

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Peel is a major by-product during processing of mango fruit into pulp. Recent report indicates that the whole peel powder ameliorated diabetes. In the present study, ethanolic extract of mango peel was analysed for its bioactive compounds, evaluated for α-amylase and α-glucosidase inhibitory properties, oral glucose tolerance test, antioxidant properties, plasma insulin level and biochemical parameters related to diabetes. In addition to gallic and protocatechuic acids, the extract also had chlorogenic and ferulic acids, which were not reported earlier in mango peel extracts. The peel extract inhibited α-amylase and α-glucosidase activities, with IC50 values of 4.0 and 3.5 μg/ml. Ethanolic extract of peel showed better glucose utilization in oral glucose tolerance test. Treatment of streptozotocin-induced diabetic rats with the extract decreased fasting blood glucose, fructosamine and glycated hemoglobin levels, and increased plasma insulin level. Peel extract treatment decreased malondialdehyde level, but increased the activities of antioxidant enzymes significantly in liver and kidney compared to diabetic rats. These beneficial effects were comparable to metformin, but better than gallic acid treated diabetic rats. The beneficial effects of peel extract may be through different mechanism like increased plasma insulin levels, decreased oxidative stress and inhibition of carbohydrate hydrolyzing enzyme activities by its bioactive compounds. Thus, results suggest that the peel extract can be a potential source of nutraceutical or can be used in functional foods and this is the first report on antidiabetic properties of mango peel extract.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Ethanol extract of mango (Mangifera indica L.) peel inhibits α-amylase and α-glucosidase activities, and ameliorates diabetes related biochemical parameters in streptozotocin (STZ)-induced diabetic rats

Gondi

Rao

2015

J Food Sci Technol

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“…Several studies have evaluated the effect of juice byproducts on metabolic alterations. For instance, mango peel has been reported to improve glucose and lipid profile in diabetic rats (Gondi, Basha, Bhaskar, Salimath, & Prasada Rao, 2014). Furthermore, its methanolic extract decreased lipid accumulation in adipocyte cells (Taing et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis

Amaya-Cruz

Rodríguez-González

Pérez‐Ramírez

et al. 2015

Journal of Functional Foods

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“…is a globally consumed fruit with reported health-promoting properties [10-13] and, based on studies in rats [14, 15] and humans [16, 17], its habitual consumption may contribute to the prevention of diabetes mellitus, obesity, and related complications. In addition, it has been reported that the food ingredient Careless TM , a 100% pure mango fruit powder characterized by a high content in secondary plant metabolites, including gallic acid, rutin and mangiferin (MGF) [18], activates sirtuin 1 (SIRT1) and AMP-activated protein kinase (AMPK) in cell systems [19], which are both involved in energy homeostasis and glucose and lipid metabolism.…”

Section: Introductionmentioning

confidence: 99%

Consumption of a Mango Fruit Powder Protects Mice from High-Fat Induced Insulin Resistance and Hepatic Fat Accumulation

Sabater

Ribot

Priego

et al. 2017

Cell Physiol Biochem

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Background/Aims: The aim of this study was to gain more insight into the beneficial effects of mango fruit powder on the early metabolic adverse effects of a high-fat diet. Methods: The progressive dose-response effects of mango fruit powder on body composition, circulating parameters, and the expression of genes related to fatty acid oxidation and insulin sensitivity in key tissues were studied in mice fed a moderate (45%) high-fat diet. Results: Findings suggest that mango fruit powder exerts physiological protective effects in the initial steps of insulin resistance and hepatic lipid accumulation induced by a high-fat diet in mice. Moreover, AMPK and SIRT1 appear as key regulators of the observed improvement in fatty acid oxidation capacity, as well as of the improved insulin sensitivity and the increased glucose uptake and metabolism through the glycolytic pathway capacity in liver and skeletal muscle. Conclusion: In summary, this study provides evidence that the functional food ingredient (Careless^TM) from mango fruit prevents early metabolic alterations caused by a high-fat diet in the initial stages of the metabolic syndrome.

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Anti-diabetic effect of dietary mango (Mangifera indicaL.) peel in streptozotocin-induced diabetic rats

Abstract: Mango peel, a by-product, can be used as an ingredient in functional and therapeutic foods.

Cited by 52 publications

References 32 publications

Ethanol extract of mango (Mangifera indica L.) peel inhibits α-amylase and α-glucosidase activities, and ameliorates diabetes related biochemical parameters in streptozotocin (STZ)-induced diabetic rats

Ethanol extract of mango (Mangifera indica L.) peel inhibits α-amylase and α-glucosidase activities, and ameliorates diabetes related biochemical parameters in streptozotocin (STZ)-induced diabetic rats

Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis

Consumption of a Mango Fruit Powder Protects Mice from High-Fat Induced Insulin Resistance and Hepatic Fat Accumulation

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