Effect of Fermented Cabbage (Brassica Olaeracae) Supplementation on Liver Enzymes Level in Streptozotocin-Nicotinamide Induced Type 2 Diabetic Male Wistar Rats

Résumé

Background: Diabetes mellitus is a global health problem with evidence suggesting lifestyle modification in form of diet playing an integral part of management for type 2 diabetes mellitus and reduce the risk of complications. Despite significant progress in the treatment of diabetes mellitus using conventional medicines, research in relation to plants in form of fermented cabbage supplementation have not been studied to assess its impact on treatment. The aim of this study was to evaluate the effect of fermented cabbage supplementation on liver enzymes on streptozotocin-nicotinamide induced diabetic male Wistar rats.
Methodology: This study was carried out on thirty healthy male Wistar rats weighing 150 to 300g (8-10 weeks old). They were randomly divided into six groups of five rats each. Groups I and II were normal control and diabetic control rats that received distill water 1 ml/Kg orally. Groups III, IV and V were diabetic rats that received 12.5%, 25%, and 50% fermented cabbage supplementation mixed with 87.5%, 75% and 50% of vital feed. Group VI were diabetic control rats treated with metformin that received 500 mg/kg/day of metformin orally via gavage. All treatments lasted for four (4) weeks.
Results: Fermented cabbage supplementation significantly decreased (P < 0.05) serum alanine aminotransferase, aspartate aminotransferase and alkaline phosphatase activities when compared with animals in the diabetic control untreated groups. In addition, it also showed a significant (P < 0.05) increase in serum total proteins when compared with animals in the diabetic control untreated groups after four weeks of treatment.
Conclusion: Fermented cabbage supplementation may have significant protective properties on the liver due to its ability to keep the serum liver enzymes within normal range.