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All Journal Biology, Medicine, & Natural Product Chemistry Food ScienTech Journal
Omolola Soji-Omoniwa
University of Ilorin
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology Medicine & Pharmacology Public Health

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Antidiabetic, Antioxidant, and Gut Microbiota-Modulating Effects of Cymbopogon citratus Leaf Extract in Nicotinamide-Streptozotocin Induced Diabetic Rats Omolola Soji-Omoniwa; Oluwadamilola Elizabeth Britto; Precious Comfort Omogoye; Oluwafemi Obed Oluwadare; Darasimi Deborah Adeosun; Mariam Oyeladun Alimi; Ridwan Tobiloba Bolajoko; Celestina Omowunmi Amupitan; Emmanuel Ayokanmi Olufemi; Esther Afifoluwake Orekunrin
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.1403-1411

Abstract

Cymbopogon citratus Leaf Extract (CCE) is used traditionally to manage diabetes mellitus. The study aimed to to evaluate the effects of its oral administration on gut bacteria composition and antidiabetic effect in nicotinamide and streptozotocin-induced diabetic rats. Thirty-five male Wistar rats were divided into five groups comprising 7 rats each. They were; non-diabetic rats given distilled water (PC), untreated diabetic rats (NC), diabetic rats treated with 2.5 mg/kg glibenclamide (RDC), diabetic rats treated with 200 mg/kg extract (CCE1) and diabetic rats treated with 400 mg/kg extract (CCE2). Fasting blood glucose (FBG), insulin, glycogen, lipid profile, catalase, superoxide dismutase (SOD), reduced glutathione (GSH), malondialdehyde (MDA), serum electrolytes, urea, uric acid, creatinine, bilirubin, albumin, alanine and aspartate amino transferases (ALT, AST), alkaline phosphatase (ALP), gut bacterial count were analysed and bacteria identified. Secondary metabolites in extract were also quantified. Results showed significant reductions (p<0.05) in FBG, low density lipoprotein, triglycerides, cholesterol, urea, sodium, catalase, SOD, GSH, and MDA levels in the CCE1 and CCE2 groups compared to the NC. Glycogen, ALT, AST, ALP, and HDL increased significantly. CCE1 outperformed CCE2 in most biochemical parameters. The total bacterial count increased significantly in the treatment groups and the identified species were L. plantarum, L. lactis, C. leptum and, L. mesenteroides. Key secondary metabolites in CCE were catechin, dihydrocytisine, steroid, aphyllidine, Narigenin, proanthocyanidine, oxalate and phytate. In conclusion, CCE exhibited glucose-lowering, antihyperlipidemic, and antioxidant effects, reversed dysfunction in organ function markers and promoted occurrence of beneficial bacterial. Further research into its nutraceutical potential is recommended.
Nutritional and Sensory Properties of Formulated Biscuits Supplemented with Vernonia amygdalina Del Leaves And Heteroclarias Spp Viscera Oil Omolola Soji-Omoniwa; Omolade Bosede Olugbenga; Phoebe Adedamola Adewuyi; Olatunji Peter Ajao; Daniel Olasunkanmi Awe; Pelumi Zecharaiah Olawale; Khadijah Adedolapo Badmos; Jubril Akinpelumi Omotosho
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.22607

Abstract

The high prevalence of nutrition-related health issues has spurred a growing interest in developing healthier snack alternatives. The aim of this study therefore was to develop and assess the sensory as well as the nutritional properties of biscuits supplemented with Vernonia amygdalina leaf (VA) and Heteroclarias spp viscera oil.  Four biscuit samples were developed: one without Vernonia amygdalina and fish oil (labeled BWVF) and three others containing increasing quantities of VA (BWVF-1 g, BWVF-2 g, and BWVF-3 g). A commercially purchased conventional biscuit (CB) was utilized as a control. Physicochemical parameters of fish viscera oil, proximate analysis and sensory evaluation using a 9-point hedonic scale was carried out on the formulated biscuits. Results showed that the physicochemical properties of the fish viscera oil were within range recommended for edible oil. Carbohydrate was significantly lower (p < 0.05) in BWVF- 1 g, BWVF- 2 g and BWVF- 3 g in a dose dependent manner compared to the CB, while percentage crude protein, lipid and ash contents increased significantly (p < 0.05) compared to CB. The rating of appearance, texture/consistency, crunchiness, and overall acceptability of the test biscuits were not significantly different (p > 0.05) to CB. However, there was a dose-dependent decrease in the ratings for the taste of BWVF-1 g, BWVF-2 g and BWVF-3g compared to CB and BWVF. In conclusion, Vernonia amygdalina and fish oil-supplemented biscuits have good sensory evaluation and contain nutrients that can contribute to the daily nutritional and caloric needs of consumers.
Co-Authors Celestina Omowunmi Amupitan Daniel Olasunkanmi Awe Darasimi Deborah Adeosun Emmanuel Ayokanmi Olufemi Esther Afifoluwake Orekunrin Jubril Akinpelumi Omotosho Khadijah Adedolapo Badmos Mariam Oyeladun Alimi Olatunji Peter Ajao Oluwadamilola Elizabeth Britto Oluwafemi Obed Oluwadare Omolade Bosede Olugbenga Pelumi Zecharaiah Olawale Phoebe Adedamola Adewuyi Precious Comfort Omogoye Ridwan Tobiloba Bolajoko