Supplementation of Taurine Alleviates Oxidative Stress and Dyslipidaemia in Streptozotacin Induced Diabetic Rats
Journal Title: International Journal of Food, Nutrition and Dietetics - Year 2018, Vol 6, Issue 2
Abstract
Context: Diabetes mellitus (DM) is a metabolic disorder characterised by chronic hyperglycaemia, oxidative stress and dyslipidaemia. Glycaemic control may not always normalize the dyslipidaemia and antioxidant status. Aim: To study the effect of taurine on glycaemic control, antioxidant status and dislipidaemia in streptozotocin (STZ) induced diabetic rats. Settings and Design: It is an experimental study done on Wistar rats. Materials and Methods: Thirty two Wistar male albino rats of 19±1 weeks of age weighing 200-220 grams were randomly divided into four groups and each group consisted of eight animals. Group I (control) standard chow diet; Group II (chow diet plus taurine) Group III (diabetes induced), Group IV (diabetic receiving taurine). At the end of 45th day, all animals were sacrificed by cervical decapitation after overnight fasting. Blood and liver tissue samples were collected for analyses of plasma glucose, plasma and hepatic thiobarbituric acid reactive substances (TBARS), lipid profile, activities of lipoprotein lipase (LPL) and Lecithin cholesterol acyl transferase (LCAT) and histopathological studies of liver for fatty changes. Statistical analysis used: One way analysis of variance (ANOVA) test was applied in order to evaluate any significant difference in the mean values. Results: The present study found that there was no significant change in plasma glucose levels and plasma and hepatic TBARS levels were significantly reduced while a significant positive modulation of lipid profile and reduction of hepatic fats in diabetic rats treated with taurine. Conclusions: The present study indicates that taurine supplementation might be beneficial in alleviating oxidative stress and dyslipidaemia in diabetes.
Authors and Affiliations
Baskaran Krishnan
Keywords
Related Articles
- EP ID EP577133
- DOI 10.21088/ijfnd.2322.0775.6218.1
- Views 61
- Downloads 0
Consumer Preference and Quality of Bakery Product - Bread
The progress and development in science and technology of baking has resulted in increased awareness of intrinsic nature of ingredients used. Present day bakers have a no. of ingredients that were unknown to their predec...
Low Glycaemic Index Snacks Formulation for Diabetics
The investigation was undertaken to develop low glycaemic index snacks namely Lentflax mix and khastapuri utilizing wheat flour, barnyard millets flour, bengal gram dal flour, drumstick leaves powder, lentil, groundnuts,...
Evaluation of Antioxidant Capacity and Nutritional Composition of Millet Based Low Cost Weaning Food Formulation
Weaning food must be supplied by the age of six months to fulfill the nutritional need of infant. Generally, the weaning foods available in market are prepared by using cereals and are costly. Although millets are equall...
Scientific Approach of Food and Nutrition Using Discriminant Analysis for Leading Fit Life
The health of the person is the most import assets in life. Majority of the people in this world ignoring this fact knowingly which leads to make them their life cumbersome. The person who is mentally and physically heal...
Fast Food Consumption Pattern and Risk of Development of Obesity among Young Individuals: A Population Based Study
Introduction: Overweight and obesity have also been reported to be associated with a variety of lifestyle factors, among which eating pattern and eating behaviour have long been identified as a factor. Pattern of consump...