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Anti‐diabetic effect of dietary mango (Mangifera indica L.) peel in streptozotocin‐induced diabetic rats

Author:
Gondi, Mahendranath, Basha, Shaik Akbar, Bhaskar, Jamuna J, Salimath, Paramahans V, Prasada Rao, Ummiti J S
Source:
Journal of the science of food and agriculture 2015 v.95 no.5 pp. 991-999
ISSN:
0022-5142
Subject:
DNA damage, Mangifera indica, albuminuria, animal disease models, antioxidant activity, antioxidants, blood glucose, carotenoids, cholesterol, diabetes mellitus, dietary fiber, enzyme activity, fasting, foods, glomerular filtration rate, glycemic effect, high density lipoprotein, ingredients, kidneys, lipid peroxidation, liver, low density lipoprotein, mango pulp, mangoes, polyphenols, pulp and paper industry, rats, sugars, triacylglycerols, urine
Abstract:
BACKGROUND: In the present study, the composition of mango peel powder (MPP) collected from the mango pulp industry was determined and the effect of MPP on ameliorating diabetes and its associated complications was studied. RESULTS: Mango peel was rich in polyphenols, carotenoids and dietary fibre. Peel extract contained various bioactive compounds and was found to be rich in soluble dietary fibre. Peel extract exhibited antioxidant properties and protected against DNA damage. Therefore, the effect of peel on ameliorating diabetes was investigated in a rat model of diabetes. A significant increase in urine sugar, urine volume, fasting blood glucose, total cholesterol, triglycerides and low density lipoprotein, and decrease in high density lipoprotein were observed in the rats; however, these parameters were ameliorated in diabetic rats fed with diet supplemented with mango peel at 5% and 10% levels in basal diet. Treatment of diabetic rats with MPP increased antioxidant enzyme activities and decreased lipid peroxidation in plasma, kidney and liver compared to untreated diabetic rats. Glomerular filtration rate and microalbuminuria levels were ameliorated in MPP treated diabetic group. CONCLUSIONS: Mango peel, a by‐product, can be used as an ingredient in functional and therapeutic foods. © 2014 Society of Chemical Industry
Agid:
1259127