Dietary supplementation with fermented legumes modulate hyperglycemia and acetylcholinesterase activities in Streptozotocin-induced diabetes

Adedayo O Ademiluyi; Ganiyu Oboh; Aline A Boligon; Margareth L Athayde

doi:10.1016/j.pathophys.2015.08.003

Dietary supplementation with fermented legumes modulate hyperglycemia and acetylcholinesterase activities in Streptozotocin-induced diabetes

Pathophysiology. 2015 Dec;22(4):195-201. doi: 10.1016/j.pathophys.2015.08.003. Epub 2015 Aug 28.

Authors

Adedayo O Ademiluyi¹, Ganiyu Oboh², Aline A Boligon³, Margareth L Athayde³

Affiliations

¹ Functional Foods and Nutraceuticals Unit, Department of Biochemistry, Federal University of Technology, Akure, P.M.B. 704, Akure 340001, Nigeria. Electronic address: aoademiluyi@futa.edu.ng.
² Functional Foods and Nutraceuticals Unit, Department of Biochemistry, Federal University of Technology, Akure, P.M.B. 704, Akure 340001, Nigeria.
³ Program of Post-Graduation in Pharmaceutical Sciences, Federal University of Santa Maria, Campus Camobi, Santa Maria, RS 97105-900, Brazil.

PMID: 26349771
DOI: 10.1016/j.pathophys.2015.08.003

Abstract

The study investigated the hypoglycemic and anticholinesterase activities of some fermented legumes (bambara groundnut and locust bean) in Streptozotocin (STZ)-induced diabetic rats. The rats were made diabetic by intraperitoneal administration of STZ (35mg/kg b.w.) and were fed diets containing fermented legumes (10% inclusion) for 14 days. The effect of the diets on blood glucose, pancreatic glutathione peroxidase (GPx) activity, reduced glutathione (GSH) and malondialdehyde (MDA) contents, α-amylase, intestinal α-glucosidase and acetylcholinesterase activities were studied. Significant (P<0.05) increase in blood glucose, pancreatic MDA, α-amylase, intestinal α-glucosidase and acetylcholinesterase activities with concomitant decrease in pancreatic GPx and GSH contents were observed in diabetic rats. However, this trend was reversed in rats fed fermented legumes supplemented diets for 14 days. The HPLC-DAD finger printing revealed the presence of gallic acid, catechin, caffeic acid, epicatechin, rutin, isoquercitrin, quercitrin, quercetin and kaempferol as the dominant phenolic compounds of the fermented legumes. However, possible contributing role of some bioactive peptides could not be ruled out. Hence, the hypoglycemic and antiacetylcholinesterase activities of the fermented legume condiments could be attributed to their constituent phytochemicals.

Keywords: Acetylcholinesterase inhibition; Bambara groundnut; Hypoglycemia; Locust bean; Streptozotocin; α-Amylase inhibition; α-Glucosidase inhibition.