Modulation of Hormonal, Oxidative Stress and Fatty Acids Profiling in Response to Glutamine and Chromium in Diabetic Rats
Journal of Pharmaceutical Research International · pp. 1–8 · Published 24 Apr 2019
10.9734/jpri/2019/v27i130156Abstract
Background: Fatty acids profiling of diabetes may be helpful in early diagnosis and management of diabetic. Chromium is a trace element and important cofactor for many anti-oxidant enzymes as superoxide dismutase. Glutamine is semi essential amino acid and reported to improve endothelial function, decrease blood pressure, and vasodilator. This study investigated fatty acids profiling in diabetic rats and their response to administration of glutamine and chromium. Methods: Fifty male albino rats were divided into 2 groups as following: GPI (10 rats); Control group. GP II (40 rats) were injected alloxan (75 mg /kg) i.p. for six consecutive days for induction of diabetes. Diabetic rats were divided into four groups: GP II: (Untreated diabetic): GP III: Rats were given orally with L-glutamine (100 mg/kg).GP IV: Rats were given with Chromium chloride (30 µg/ kg) ip. GP IV: Rats were given Glutamine and Chromium. After 6 weeks. Sera were used for the determination of Nitric oxide (NO), malondialdhyde (MDA), total antioxidants, insulin, glucagon, HA1C and fatty acids profile. Results: Data obtained showed that, diabetic rats treated with glutamine and chromium restore the levels of hormones, HA1C, NO and MDA better than individual treatment (p<0.01) compared with untreated diabetic (p<0.001). A significant elevation of saturated fatty acids in diabetic and reduced unsaturated FA compared with control. Combination treatment reversed this ratio. This may explain increased insulin sensitivity in treated rats compared with untreated. Conclusion: It was concluded that, Glutamine combined with chromium increased insulin sensitivity and recovery pancreatic efficacy in insulin production. Administration of glutamine or chromium reduced HA1c, the mechanisms involved explored the potential of these compounds in control fatty acids contents and management of diabetic.
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Cited by 2
Jue Wang, Shiyi Tian, Jing Wang · Food & Function · 2020
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