Hypoglycemic Effects of Corn Steep Liquor Extracts in Streptozotocin-induced Diabetic Rats
Journal Title: International Journal of Biochemistry Research & Review - Year 2016, Vol 13, Issue 2
Abstract
Aims: The three plants presented in this study are Citrullus colocynthis, Gladiolus psittacinus and Circuligo pilosa. Their corn-steep fermenting liquor is traditionally used in preparing concoctions and decoctions for the treatment of various diseases. Our aim was to investigate the hypoglycemic effects of the extracts of these plants prepared with corn-steep fermenting liquor in diabetic rats. Methodology: Diabetes was induced by single intraperitoneal administration of streptozotocin (45 mg/kg). Normal as well as diabetic rats were divided into six groups of four rats each to receive different treatments for 15 days. The effects of extracts were monitored on body weight, blood sugar and heamatological indices. Results: Qualitative phytochemical analysis of the extracts showed the presence of phenol, quinones, coumerin, saponins and flavonoids. Acute toxicity assay showed that Gladiolus psittacinus is toxic above 350 mg/kg but other extracts did not show any death up to the dose of 2900 mg/kg. The Corn steep liquor extracts were able to significantly (p > 0.05) reduce the elevated blood glucose level of diabetic rats. Also, body weight and heamatological indices in diabetic rats were improved by the administration of the extracts. Conclusion: It can be concluded that corn steep fermenting liquor extracts can be used in the management of diabetes.
Authors and Affiliations
Charles Ojo Olaiya, Kayode Olayele Karigidi
Keywords
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- EP ID EP351123
- DOI 10.9734/IJBCRR/2016/28178
- Views 119
- Downloads 0
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