Anti-diabetic and hypoglycemic properties of fibre-enriched cake in alloxan-induced diabetic rats

Abstract

Studies have provided evidence of the hypoglycemic properties of fiber-containing foods compared to fiber-free foods. In this study, the hypoglycemic properties and beneficial effects of fiber-enriched cake in alloxaninduced diabetic rats were reported. Diabetes was induced by a single intraperitoneal injection of alloxan. Fiberenriched cake was produced from selected fruits and fed to the treatment group. The rats were monitored daily for food intake, and body weight. Their blood glucose levels were monitored on weekly basis. Treatment lasted for 14 days, after which the rats were sacrificed by cervical dislocation. Blood was collected by cardiac puncture and centrifuged to obtain serum which was analyzed to evaluate serum insulin level. Histological study was carried out on the pancreatic tissues. There was no significant difference in diet intake and body weight among the experimental groups. Feeding on the formulated cake led to 68.75 % reduction of the blood glucose level compared to the diabetic group.Significant increase (p \ 0.05) in serum insulin level was observed in the cake-fed group. Feeding on the formulated cake led to restoration of pancreatic b-cells. The fiberenriched cake had a therapeutic protective effect against diabetes which can serve as a functional food in the treatment and management of the disease.

Optimum biscuit from Musa sapientum L. and Vigna unguiculata L. composite flour: effect on pancreatic histology, biochemical and hematological parameters of diabetic rats

“…(2010) , the reduced creatinine level in treated diabetic rats indicates a higher level of hemoglobin and thus collating with the anti-anemic effect of the biscuit. Similar results were obtained by Erukainure et al. (2013b) where they found that fibre-enrich cake had a therapeutic effect against biochemical changes associated with diabetes mellitus.…”

“…The optimum combination of Musa sapientum (‘ banane cochon ’) and Vigna unguiculata flour was determined using an augmented simplex lattice mixture design. This design generated different formulations of flour samples and the optimum composition was based on the reference lipid content of 18.75%, the protein content of 10.30% and a reducing sugar lower than 20.14% ( Erukainure et al., 2013a , 2013b ). Thus the proportion was as thus Musa sapientum (‘ banane cochon ’) 67.5g and Vigna unguiculata (cowpea) 17.5g, for a total mass of 85g of flour.…”

Modulatory effect of fibre-enriched cake on alloxan-induced diabetic toxicity in rat brain tissues

“…The increased SOD and CAT activities in the brain tissues of untreated diabetic rats further suggests incidence of oxidative stress. These observed increments can be attributed to increased synthesis owing to induction of oxidative stress [28] , [1] , [10] , [8] . Their reduced activities on feeding with the formulated cake further reflect the antioxidant protective potential of the snack against diabetes-induced oxidative stress.…”

“…Banana ( Musa species ), oranges ( Citrus sinensis ), watermelon ( Citrullus lanatus ), pineapple ( Ananas cosmosus ) and pawpaw ( Carica papaya ) were purchased from Ketu fruit market, Ketu, Lagos, Nigeria. They were processed into fibre paste as described by Erukainure et al [10] , [9] .…”

“…Oxidative stress has been reported to play a major role in these complications. A number of studies have implicated hyperglycaemia-induced oxidative stress in the aetiology of a variety functional and structural disorder in the central and peripheral nervous system [13] , [20] , [10] .…”