Protective effects of aqueous extract from pepino (Solanum muricatum Ait.) in diabetic mice

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Title:	Protective effects of aqueous extract from pepino (Solanum muricatum Ait.) in diabetic mice
Authors:	Cheng-chin Hsu;Yu-ru Guo;Zhi-hong Wang;Mei-chin Yin
Contributors:	保健營養生技學系
Keywords:	Solanum muricatum Ait;pepino;diabetes;oxidative stress;glycation;phytochemicals
Date:	2011-03
Issue Date:	2012-11-26 02:31:13 (UTC+0)
Abstract:	BACKGROUND: This study analysed the content of ascorbic acid, phenolic acids and flavonoids in aqueous and ethanol extracts of pepino (Solanum muricatum Ait.), and examined the protective effects of pepino aqueous extract (PAE) in a mouse model of diabetes. PAE at 1, 2 and 4% was supplied for 5 weeks. RESULTS: Aqueous and ethanol extracts had similar levels of total phenolic acids, but PAE had a higher content of ascorbic acid and total flavonoids than the ethanol extract. PAE treatments at 2% and 4% significantly lowered plasma glucose level (P < 0.05); however, only the 4% PAE significantly elevated plasma insulin level at week 5 (P < 0.05). PAE treatments significantly decreased the levels of malonyldialdehyde and reactive oxygen species in kidney (P < 0.05); however, only the 2% and 4% treatments significantly reduced oxidised glutathione formation, increased glutathione level, and retained renal glutathione peroxidase and catalase activities (P < 0.05). PAE treatments at 2% and 4% significantly lowered renal interleukin (IL)-6 and tumour necrosis factor-α levels (P < 0.05); however, only the 4% treatments significantly diminished renal IL-1β and levels of monocyte chemoattractant protein-1 (P < 0.05). PAE treatments at 4% significantly decreased aldose reductase activity and sorbitol production in kidney (P < 0.05). CONCLUSION: These findings support the suggestion that pepino aqueous extract could attenuate the progression of diabetes via its antioxidative, anti-inflammatory and antiglycative effects.
Relation:	JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 91(8):1517-1522.
Appears in Collections:	[Department of Food Nutrition and Healthy Biotechnology] Journal Article

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