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Antioxidant effect of Mulberry and Jamun fruit wines by ameliorating oxidative stress in streptozotocin-induced diabetic Wistar rats.

Akshatha, H.S. and Anbarasu, Kumar and Vijay Sukhdeo, Shinde and Muthukumar, S. P. and Vijayalakshmi, G. (2016) Antioxidant effect of Mulberry and Jamun fruit wines by ameliorating oxidative stress in streptozotocin-induced diabetic Wistar rats. Food Function, 7 (10). pp. 4422-4431.

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Abstract

Polyphenols act by scavenging reactive oxygen species during oxidative stress and hence are useful in the treatment of metabolic disorders including diabetes. This study describes effect of polyphenols rich mulberry and jamun wines fed to streptozotocin-induced diabetic rats. To male adult Wistar rats, divided into groups (n=10/group) intraperitoneal injection was administered with streptozotocin at 38 mg kg-1 body weight for inducing diabetes. After confirmation of diabetes, rats divided into groups fed each day with 5.7 milliliter kg-1 body weight of mulberry, jamun, white and red grape wines for 6 weeks. One group of animals received resveratrol at 20 mg kg-1 body weight. After six week treatment, blood glucose, urinary profile, lipid profile, plasma, liver, kidney, brain and eye antioxidant enzyme activities, lipid peroxidation, non-esterified fatty acids (NEFA) and hepatic glutathione (GSH) content were determined. Though wine and resveratrol feeding did not improve the glycemic status of diabetic rats, increase in antioxidant enzymes and GSH content accompanied by reduced NEFA and lipid peroxidation were observed. Kidneys and brains of resveratrol fed rats showed significant reduction in malondialdehyde equivalents, exhibited improved antioxidant status of tissues and increased glutathione content. The findings suggested that the wines can ameliorate consequences of diabetes due to its antioxidants.

Item Type: Article
Uncontrolled Keywords: Wines, Mulberry, Jamun, Grape, Diabetic, Antioxidant
Subjects: 600 Technology > 01 Medical sciences > 04 Diabetes Mellitus
600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 May 2019 06:40
Last Modified: 31 May 2019 06:40
URI: http://ir.cftri.com/id/eprint/14104

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