Attenuation of oxidative stress and hepatic damage by some fermented tropical legume condiment diets in streptozotocin-induced diabetes in rats

Abstract

Objective: To investigate the modulatory effect of fermented legume condiments diet on oxidative stress in streptozotocin (STZ) induced diabetic rats.

Methods: Adult male Wistar rats were randomly divided into six groups with six animals in each group. Diabetes was induced by intraperitoneal injection of STZ (35 mg/kg b.w.). After being confirmed diabetic, the rats were fed with fermented Bambara groundnut, Locust bean and Soybean diets for 14 days. The plasma was obtained after 14-day treatment and analyzed for hepatic damage marker enzymes (AST, ALT and ALP) and in vivo antioxidant indices.

Results: The diabetic untreated rats showed elevated (P<0.05) levels of AST, ALT, ALP and malondialdehyde with reduced activities of glutathione-S-transferase, catalase as well as plasma reduced glutathione, vitamin C and total protein content. However, treatment of diabetic rats with fermented legume condiments diets for 14 days significantly (P<0.05) reversed the above parameters towards normalcy, suggesting their modulation of oxidative stress, which may be due to their high phenolic content and antioxidant capacity.

Conclusions: The attenuation of oxidative stress and protection of hepatic tissue damage by the legume condiment diets in STZ induced diabetic rats compare favourably with that of metformin, a well known oral hypoglycemic drug.