| ORIGINAL ARTICLE |
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| Year : 2018 | Volume
: 11
| Issue : 9 | Page : 510-517 |
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Antihyperglycemic effect of Passiflora glandulosa cav. fruit rinds flour in streptozotocin-induced diabetic mice
Erlāndia Alves Magalhaes Queiroz1, Raquel Teixeira Terceiro Paim1, Sandra Machado Lira1, José Ytalo Gomes da Silva1, Carla Laíne Silva Lima1, Marcelo Oliveira Holanda1, Stephen Rathinaraj Benjamin1, Ícaro Gusmão Pinto Vieira2, Maria Izabel Florindo Guedes1
1 Biotechnology and Molecular Biology Laboratory, State University of Ceará, Fortaleza, Ceará, Brazil
2 Technological Development Park (PADETEC), Federal University of Ceará, Pici Campus, Fortaleza, Ceará, Brazil
Correspondence Address:
Stephen Rathinaraj Benjamin
Biotechnology and Molecular Biology Laboratory, State University of Ceará, 60740903, Fortaleza- Ceará
Brazil
 Source of Support: None, Conflict of Interest: None
DOI: 10.4103/1995-7645.242308
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Objective: To investigate the effect of administration of Passiflora glandulosa (P. glandulosa) fruit rinds flour on streptozotocin (STZ)-induced diabetic mice. Methods: The preliminary phytochemical screening and parameters such as centesimal composition and brine shrimp toxicity were evaluated. For in vivo study Swiss female mice were divided into four groups: NC-normal control; DC-diabetic control animals receiving saline; MET-diabetic animals receiving metformin (200 mg/kg); PFRF-diabetic animals receiving P. glandulosa fruit rinds flour (200 mg/kg). All of them were treated for 28 d. STZ was used in a single dose of 120 mg/kg to establish diabetic models. Body weight, water and food intake, fasting blood glucose were measured. Histopathological analysis of pancreas and liver were performed to evaluate STZ-induced tissue injuries. Results: Phytochemical screening showed the presence of flavanones and triterpenoids. The P. glandulosa fruit rinds flour was non-toxic by the brine shrimp test. The fruit rinds flour also reduced the loss of body weight and significantly decreased food intake in the diabetic mice. Additionally, a significant reduction in blood glucose was observed for 15 d and this was maintained on 21 d and 28 d when compared with diabetic mice. Furthermore, the P. glandulosa fruit rinds flour has a favourable effect on the histopathological changes of the pancreas in STZ induced diabetes. Conclusions: It is concluded that P. glandulosa fruit rinds flour is a natural product that contains potent antioxidant compounds and presents good prospects for the improvement of diabetic mellitus by reducing serum glucose levels. |
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