In vitro antidiabetic activity of facheiro (Pilosocereus pachycladus) mucilage and its effects on glycaemic, renal and hepatic parameters in obese rats

IF 3.9 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-01-01 Epub Date: 2024-12-12 DOI:10.1016/j.jff.2024.106575
Fabrícia de Souza Ferreira , Hassler Clementino Cavalcante , Larissa Maria Gomes Dutra , Adriano Francisco Alves , Stephson Andriola Almeida Gonçalves , Tatiana Colombo Pimentel , Carlos Eduardo Barão , Marcos dos Santos Lima , Alana Natalícia Vasconcelos de Araújo , Januse Millia Dantas de Araújo , Kamila Sabino Batista , Jailane de Souza Aquino , Angela Maria Tribuzy de Magalhães Cordeiro
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Abstract

We evaluated the in vitro antidiabetic activity of facheiro (Pilosocereus pachycladus) mucilage and its effects on glycaemic, renal and hepatic parameters in obese rats. First, in vitro antidiabetic activity was analysed through the inhibition of α-amylase and α-glucosidase. Then, the acute toxicity of mucilage was evaluated in Wistar rats for 14 days. After, an experiment to evaluate the effects of mucilage on obesity was conducted with 30 male Wistar rats randomised into three groups: healthy (HG); obese (OG); and obese treated with facheiro mucilage (FOG) by gavage (200 mg/kg). The HG received commercial diet and the OG and FOG received a cafeteria diet for 12 weeks. Facheiro mucilage showed antidiabetic activity in vitro by reducing the α-amylase (64.15 ± 3.86 %) and α-glucosidase activity (86.43 ± 1.09 %), without signs of acute toxicity in vivo. Mucilage treatment reduced insulinemia (OG = 29.70 ± 4.52 µIU/mL vs. FOG = 14.04 ± 5.08 µIU/mL, p = 0.01, effect size: 3.25), homeostasis assessment model (OG = 0.99 ± 0.12, FOG = 0.76 ± 0.18, p = 0.03, effect size: 1.50), uric acid (OG = 6.65 ± 1.63 mg/dL vs. FOG = 4.07 ± 0.65 mg/dL, p = 0.0001, effect size: 2.07), creatinine (OG = 0.90 ± 0.08 mg/dL vs. FOG = 1.05 ± 0.15 mg/dL, p = 0.0001, effect size: 1.24), alanine transaminase (OG = 29.70 ± 4.52 IU/L vs. FOG = 14.05 ± 5.08 IU/L, p = 0.0001, effect size: 3.25), aspartate transaminase (OG = 58.55 ± 7.10 IU/L vs. FOG = 22.35 ± 3.61 IU/L, p = 0.0001, effect size: 6.42) and the hepatic steatosis in the FOG compared to the OG. Mucilage intake increased the total concentrations of organic acids and sugars in renal and hepatic tissues of the FOG when compared to the OG. However, overall, it did not alter the murinometric parameters. Our results suggest that facheiro mucilage had antidiabetic activity in vitro, which corroborated the improvement of insulinemia and insulin resistance in FOG rats; in addition, it showed renoprotective and hepatoprotective effects, highlighting a reversal in the severity of hepatic steatosis in obese rats.

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厚壁毛囊粘液的体外抗糖尿病活性及其对肥胖大鼠血糖、肾脏和肝脏参数的影响
我们对肥胖大鼠的体外抗糖尿病活性及其对血糖、肾脏和肝脏参数的影响进行了评价。首先,通过α-淀粉酶和α-葡萄糖苷酶的抑制,分析其体外抗糖尿病活性。然后对Wistar大鼠进行14 d的急性毒性评价。随后,研究人员将30只雄性Wistar大鼠随机分为三组:健康(HG);肥胖(OG);面部粘液(FOG)灌胃治疗肥胖(200 mg/kg)。对照组采用商业饮食,对照组和对照组采用自助饮食,为期12周。Facheiro黏液能降低α-淀粉酶(64.15±3.86%)和α-葡萄糖苷酶(86.43±1.09%)的活性,体外无急性毒性。治疗粘液减少胰岛素血症(OG = 29.70±4.52µ国际单位/毫升与雾= 14.04±5.08µ国际单位/毫升,p = 0.01,影响大小:3.25),体内平衡评估模型(OG = 0.99±0.12,雾= 0.76±0.18,p = 0.03,影响大小:1.50),尿酸(OG = 6.65±1.63 mg / dL和雾= 4.07±0.65 mg / dL, p = 0.0001,影响大小:2.07),肌酐(OG = 0.90±0.08 mg / dL和雾= 1.05±0.15 mg / dL, p = 0.0001,影响大小:1.24)、丙氨酸转氨酶(OG = 29.70±4.52 IU/L vs. FOG = 14.05±5.08 IU/L, p = 0.0001,效应量:3.25)、天冬氨酸转氨酶(OG = 58.55±7.10 IU/L vs. FOG = 22.35±3.61 IU/L, p = 0.0001,效应量:6.42)和肝脂肪变性。与对照组相比,摄入粘液增加了实验组肾和肝组织中有机酸和糖的总浓度。然而,总的来说,它没有改变微量参数。我们的研究结果表明,facheiro黏液在体外具有抗糖尿病活性,这证实了其对胰岛素血症和胰岛素抵抗的改善作用;此外,它还显示出保护肾脏和保护肝脏的作用,强调了肥胖大鼠肝脂肪变性严重程度的逆转。
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来源期刊
Journal of Functional Foods
Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-
CiteScore
9.60
自引率
1.80%
发文量
428
审稿时长
76 days
期刊介绍: Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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