Antioxidant effect of Mulberry and Jamun fruit wines by ameliorating oxidative stress in streptozotocin-induced diabetic Wistar rats.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14104/
https://dx.doi.org/10.1039/c6fo00372a |
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| Title |
Antioxidant effect of Mulberry and Jamun fruit wines by
ameliorating oxidative stress in streptozotocin-induced diabetic
Wistar rats.
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| Creator |
Akshatha, H.S.
Anbarasu, Kumar Vijay Sukhdeo, Shinde Muthukumar, S. P. Vijayalakshmi, G. |
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| Subject |
04 Diabetes Mellitus
03 Citrus fruits 32 Antioxidants |
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| Description |
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.
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| Date |
2016
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14104/1/Food%20Funct.%2C%202016.pdf
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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