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Endogenous modulation of oxidative stress and inflammation in rats fed with optimized plantain based flour and dough blends

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Abstract

Researches are gradually drifting towards adoption of food as therapies for the management of diseases that result from metabolic derangement, in extension genetical diseases can as well be managed by functional and nutritional diet that will maintain health of an individual through life. Diabetes mellitus is not an exception, there are several functional meals designed for the management of diabetes, many of these have unripe plantain as the base, with emphasis on just glycemic response limiting the antioxidant and anti-inflammatory influence. The aim of this study is to formulate a functional and optimized diet of unripe plantain base containing soycake and rice bran and compare the antidiabetic potentials of the well known cerolina and unripe plantain with the formulated optimized blend which will be in both flour and dough forms. Determine the effects that cooking of the flour samples could have on the antioxidant and overall antidiabetic potentials, through the comparison of the dough and flour. The uripe mature plantain, rice bran and soybean cake were obtained, response surface methodology (RSM) was used to establish the combination of the flour samples, and the runs generated were screened by proximate analysis and sensory evaluation to select the best blend regarded as the optimized flour blend. Dough meal (PSRD) was prepared from the optimized flour blend (PSRF) and the antidiabetic (α-amylase and α-glucosidase) and antioxidant (DPPH and hydroxyl scavenging, metal chelating activities and ferric reducing antioxidant power) effects were evaluated (in vitro). Male Wistar rats were obtained and subjected to 4-week high fat diet and low dose of streptozotocin (35 mg/kg i.p.), the animals were screened for manifestation of hyperglycemic signs and divided into eight (8) groups which included the positive control, and groups treated with PSRD, PSRF, PLTF, PLTD, CERF, CERD and glybenclamide, the ninth group is the negative control. The doughs and flours, and glybenclamide were administered orally for twenty-eight (28) days. The pancreas and liver were excised from anesthetized rats and subjected to histological and biochemical evaluations. The biochemical evaluations could be divided into antioxidant (activities of GST, GPx, catalase and superoxide dismutase and concentrations of NP-SH, GSH and MDA) and anti-inflammation (MPO, XO, TNF-α, IL-1β and IL-6). The results confirmed the relationship between diabetes mellitus, oxidative stress, inflammation and pro-inflammatory cytokines. The optimized dough sample had higher inhibition of α-amylase and α-glucosidase activities than the flour blend. The optimized dough sample further demonstrated antioxidant and anti-inflammatory protection against pancreatic and hepatic dysfunctions that could ensue as a result of type-2 diabetes mellitus.

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  1. Department of Food Science and Technology, Federal University, Oye Ekiti, Oye Ekiti, Nigeria

    Ayo Oluwadunsin Olugbuyi

  2. Department of Food Science and Technology, Federal University of Technology, Akure, Akure, Nigeria

    Ayo Oluwadunsin Olugbuyi, Sunday Abiodun Malomo, Steve Oluwole Ijarotimi & Tayo Nathaniel Fagbemi

  3. Department of Chemical Sciences, Achievers university, Owo, Nigeria

    Gideon Oludare Oladipo

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Olugbuyi, A.O., Oladipo, G.O., Malomo, S.A. et al. Endogenous modulation of oxidative stress and inflammation in rats fed with optimized plantain based flour and dough blends. Food Measure 17, 5929–5947 (2023). https://doi.org/10.1007/s11694-023-02071-8

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