Original Article

Mediterranean Journal of Nutrition and Metabolism

, Volume 6, Issue 2, pp 135-141

Anti-diabetic and hypoglycemic properties of fibre-enriched cake in alloxan-induced diabetic rats

  • O. L. ErukainureAffiliated withFood Technology Division, Federal Institute of Industrial ResearchDepartment of Biochemistry, University of LagosH.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi Email author 
  • , O. A. T. EbuehiAffiliated withDepartment of Biochemistry, University of Lagos
  • , F. O. AdeboyejoAffiliated withFood Technology Division, Federal Institute of Industrial Research
  • , E. N. OkaforAffiliated withFood Technology Division, Federal Institute of Industrial Research
  • , R. M. HafizurAffiliated withDr. Panjwani Center for Molecular Medicine and Drug Research (PCMD), International Center for Chemical and Biological Sciences, University of Karachi
  • , M. AliyuAffiliated withH.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi
  • , G. N. ElemoAffiliated withFood Technology Division, Federal Institute of Industrial Research

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Abstract

Studies have provided evidence of the hypoglycemic properties of fiber-containing foods compared to fiber-free foods. In this study, the hypoglycemic properties and beneficial effects of fiber-enriched cake in alloxan-induced diabetic rats were reported. Diabetes was induced by a single intraperitoneal injection of alloxan. Fiber-enriched cake was produced from selected fruits and fed to the treatment group. The rats were monitored daily for food intake, and body weight. Their blood glucose levels were monitored on weekly basis. Treatment lasted for 14 days, after which the rats were sacrificed by cervical dislocation. Blood was collected by cardiac puncture and centrifuged to obtain serum which was analyzed to evaluate serum insulin level. Histological study was carried out on the pancreatic tissues. There was no significant difference in diet intake and body weight among the experimental groups. Feeding on the formulated cake led to 68.75 % reduction of the blood glucose level compared to the diabetic group. Significant increase (p < 0.05) in serum insulin level was observed in the cake-fed group. Feeding on the formulated cake led to restoration of pancreatic β-cells. The fiber-enriched cake had a therapeutic protective effect against diabetes which can serve as a functional food in the treatment and management of the disease.

Keywords

Blood glucose FER Fiber Hypoglycemic Insulin