Evaluation of antidiabetic potential and antioxidant activities of unfermented ethanolic extract and fermented crude extract of moringa oleifera lam. leaves on alloxan-induced type 1 diabetic mice

• Main Author: Valdez, Joseph Emmanuel C.
• Format: text
• Language: English
• Published: Animo Repository 2024
• Subjects: Diabetes; Moringa oleifera; Antioxidants; Phenols; Hypoglycemic agents; Biology
• Online Access: https://animorepository.dlsu.edu.ph/etdm_bio/29; https://animorepository.dlsu.edu.ph/context/etdm_bio/article/1030/viewcontent/2024_Valdez_Evaluation_of_Antidiabetic_Potential_and_Antioxidant_Activities_Full_text.pdf
• Institution: De La Salle University

Moringa oleifera Lam. is known to be a rich source of antioxidants which can provide protection against free radical-induced cell injury during the progression and complications of Type 1 diabetes. Fermentation is one effective strategy to enhance the antioxidant and antidiabetic properties of phenolic compounds. The aim of the present study was to evaluate the antidiabetic potential and antioxidant activities of unfermented ethanolic extract and fermented crude extract of M. oleifera leaves in alleviating beta cell destruction in alloxan-induced type 1 diabetes in mice. Type 1 diabetes was induced via single intraperitoneal injection of alloxan (150 mg/kg body weight). Ethanolic extract and fermented extract of M. oleifera leaves were assessed for total phenolic content, total flavonoid content, and in vitro total antioxidant activity. The extracts were orally administered to mice at a dose of 200 mg/kg body weight for a period of 14 days. Fasting blood glucose levels and pancreas of mice were collected 24 hours after the final administration of the extracts. Total phenolic content and total flavonoid content were significantly higher (p < 0.05) in ethanolic extracts than fermented extracts. Conversely, fermented extracts of M. oleifera demonstrated significantly (p < 0.05) higher antioxidant activity compared to ethanolic extracts. There was a significant difference (p < 0.05) in the percentage reductions of fasting blood glucose levels (FBGL) between untreated diabetic mice and diabetic mice treated with either the ethanolic or fermented extracts, while there was no significant difference in the percentage reductions in FBGL among diabetic mice treated with either ethanolic or fermented Moringa extracts. Histological structure of the mice pancreas in the diabetic groups treated with ethanolic and fermented Moringa extracts both showed 26% to 50% regeneration of the beta cells. The results of the study indicate that bacterial fermentation can improve the antioxidant and antidiabetic activity of phenolic compounds in M. oleifera leaves.