Green banana pasta diet prevents oxidative damage in liver and kidney and improves biochemical parameters in type 1 diabetic rats

• Published in: Archives of Endocrinology and Metabolism Vol. 60; no. 4; pp. 355 - 366
• Main Authors: Silva, Aline Rodrigues da, Cerdeira, Cláudio Daniel, Brito, Anelise Rigoni, Salles, Bruno Cesar Correa, Ravazi, Gabriela Franzin, Moraes, Gabriel de Oliveira Isac, Rufino, Luciana Rosa Alves, Oliveira, Rafaela Bergmann Strada de, Santos, Gérsika Bitencourt
• Format: Journal Article
• Language: English
• Published: Brazil Sociedade Brasileira de Endocrinologia e Metabologia 01.08.2016; Brazilian Society of Endocrinology and Metabolism
• Subjects: Alanine Transaminase - blood; Animals; Aspartate Aminotransferases - blood; Blood Glucose - analysis; Cholesterol - blood; Creatinine - blood; Diabetes Complications - metabolism; Diabetes Complications - prevention & control; Diabetes mellitus; Diabetes Mellitus, Experimental - metabolism; Diabetes Mellitus, Experimental - prevention & control; Diabetes Mellitus, Type 1 - metabolism; Diabetes Mellitus, Type 1 - prevention & control; Diet Therapy - methods; green banana pasta; Kidney - metabolism; Liver - metabolism; Male; Musa - chemistry; oxidative damage; Oxidative Stress - physiology; Rats, Wistar; Reference Values; Reproducibility of Results; Thiobarbituric Acid Reactive Substances; Treatment Outcome; Triglycerides - blood
• ISSN: 2359-3997; 2359-4292; 2359-4292; 2359-3997
• DOI: 10.1590/2359-3997000000152

In this study, the effects of a green banana pasta diet on the oxidative damage from type 1 diabetes mellitus (DM) were investigated. Formulations containing 25 (F25), 50 (F50), and 75% (F75) of green banana pasta were prepared and included in a 12-week diet of Wistar rats with alloxan-induced type 1 DM. The effects of these formulations in preventing oxidative damage in kidneys and liver homogenates of rats were evaluated using the TBARS assay (lipid peroxidation in liver) and the DNPH assay (protein oxidation in liver and kidneys). Furthermore, the effects of the formulations on the fasting glycemia, fructosamine levels, renal function (creatinine), liver function (enzymes aspartate aminotransferase [AST] and alanine aminotransferase [ALT]), and lipid profile (total cholesterol and fractions) in the serum of rats were evaluated in addition to the evaluation of the centesimal composition and microbiological analysis of the produced green banana pasta. An F75 diet prevented hyperglycemia in diabetic rats (p < 0.05) compared to the diabetic rats fed a standard diet (commercial feed). Notably, the protein oxidation in both the liver and kidneys were prevented in diabetic rats on the F50 or F75 diets compared to the control group, whereas the lipid peroxidation was only prevented in the liver (p < 0.05). Moreover, all formulations prevented an increase in the amount of triglycerides in the serum of the rats. The F25 and F50 diet prevented the increase of cholesterol, and the F75-based diet of ALT and fructosamine (p < 0.05) supported the anti-hyperglycemic effects and the protection against oxidative damage. The green banana pasta (F75) diet showed great potential for preventing complications associated with diabetes.