Bioactive extracts from the industrial byproduct of passion fruit promote better glycemic control in an adjuvant treatment with insulin and prevent kidney and heart damage in rats with type 1 Diabetes mellitus

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-01-01 DOI:10.1016/j.jff.2024.106638

Bárbara Cabral , Ony Araújo Galdino , Iago de Souza Gomes , Jovelina Samara Ferreira Alves , José Ivan Marques , Karla Simone Costa de Souza , Rodrigo Moreira da Silva , Bento João Abreu , Norberto Peporine Lopes , Silvana Maria Zucolotto , Adriana Augusto de Rezende

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Abstract

The study investigated the potential benefits of passion fruit peel extracts (PFAE and PFHE), derived from Passiflora edulis fo. flavicarpa, for Type 1 Diabetes mellitus (T1DM). Extracts were produced using eco-friendly solvents and evaluated in a T1DM chronic model. Acute toxicity tests showed the extracts (2000 mg/kg, orally) were safe. Liquid chromatography coupled to triple quadrupole mass spectrometry (LC-QqQ-MS/MS) identified five C-glycosylated flavonoids (vicenin-2, orientin, isoorientin, vitexin, isovitexin) in the extracts. Adjuvant treatment with extracts alongside insulin significantly improved glycemic control over 60 days compared to insulin alone (p < 0.05). Furthermore, extracts protected against renal fibrosis and maintenance of the levels of inflammatory markers, such as myeloperoxidase, in the hearts and kidneys of diabetic rats. These findings suggest passion fruit peel extracts could enhance long-term T1DM management by improving glycemic control and preventing organ damage, potentially inspiring the development of new food or pharmaceutical products with beneficial actions for T1DM.

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来源期刊

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.