Modulation of the Hyperglycemia Condition in Diabetic Lab Rats with Extracts of the Creole Jamaica Flower (Hibiscus sabdariffa L.) from the Morelia Region (Mexico)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material
2.2. Chemicals
2.3. Obtention of the Functional Ingredient from Hibiscus Leaves
2.3.1. Obtention of Hibiscus Extracts
2.3.2. Total Phenolic Compounds
2.3.3. Total Flavonoid Content
2.3.4. Total Anthocyanin Content
2.3.5. Antioxidant Activity
2.3.6. Metal Ions Chelating Activity
2.4. In Vitro Inhibitory Activity of the α-Amylase Enzyme
2.5. Identification and Quantification of Phenolic Compounds by RP-HPLC
2.6. Evaluation of Functionality in Induced Diabetic Rat Lab Model
2.6.1. Ethical Clearance
2.6.2. Animal Acquisition and Husbandry
2.6.3. Establishment of Streptozotocin (STZ) Diabetes in Rats
2.6.4. Plasma Collection
2.6.5. Nutritional Parameters
2.6.6. Biochemical Parameters
2.7. Glucose Homeostasis Analyses
2.7.1. Short-Term Postprandial Glucose Response
2.7.2. Long-Term Postprandial Glucose Response
2.7.3. Insulin Resistance Index
2.8. Statistical Analyses
3. Results
3.1. Obtention of the Functional Ingredient of Hibiscus Extracts
3.1.1. Chemical Characterization of the Hibiscus Extracts
3.1.2. Antioxidant Activity of the Hibiscus Extracts
3.1.3. Chelating Capacity of the Hibiscus Extracts
3.1.4. Identification and Quantification of Phenolic Compounds by RP-HPLC
3.2. Inhibitory α-Amylase Activity of the Selected Hibiscus Extract
3.3. Effect of the Hibiscus Extracts on Nutritional Parameters
3.4. Effect of the Hibiscus Extracts on Metabolic Biomarkers
3.5. Effect of the Hibiscus Extracts on Glucose Homeostasis: Postprandial Response
3.6. Effect of the Hibiscus Extracts on Glucose Homeostasis: Insulin Resistance Index
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Conflicts of Interest
References
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Extraction Condition | TPC (mg GAE/g) | TFC (mg QE/g) | TAC (mg CE/g) | ABTS (μmol T./g) | DPPH (μmol T./g) | Chelating (%) |
---|---|---|---|---|---|---|
Water:ethanol 80:20 25 °C | 405.06 ± 7.07 a | 23.98 ± 0.75 b | 9.00 ± 0.01 a | 219.4 ± 0.03 a | 134.4 ± 0.01 a | 40.93 ± 0.03 b |
Water:ethanol 80:20 50 °C | 403.28 ± 7.71 a | 25.30 ± 1.58 b | 4.80 ± 0.05 c | 192.5 ± 0.01 a | 132.0 ± 0.01 a | 41.64 ± 0.02 b |
Water:ethanol 50:50 25 °C | 202.50 ± 2.04 d | 15.96 ± 0.24 d | 5.40 ± 0.08 b | 77.9 ± 0.01 c | 42.7 ± 0.01 b | 49.99 ± 0.03 a |
Water:ethanol 50:50 50 °C | 189.15 ± 5.04 e | 17.82 ± 0.86 d | 3.00 ± 0.01 d | 170.5 ± 0.01 ab | 44.6 ± 0.01 b | 51.97 ± 0.01 a |
Water:ethanol 100:0 25 °C | 232.78 ± 2.31 c | 20.38 ± 0.82 c | 3.60 ± 0.04 d | 110.9 ± 0.01 b | 31.2 ± 0.01 b | 50.73 ± 0.03 a |
Water:ethanol 100:0 50 °C | 312.46 ± 9.84 b | 28.86 ± 1.54 a | 4.80 ± 0.02 bc | 42.7 ± 0.01 c | 54.1 ± 0.01 b | 53.37 ± 0.04 a |
Compound | mg/g 100 Extract |
---|---|
Gallic acid | 5.29 ± 0.24 |
Caffeic acid | 4.15 ± 2.11 |
Vanillic acid | N.D. |
p-Coumaric acid | 2.15 ± 0.27 |
Ferulic acid | 4.22 ± 0.41 |
Protocatechuic acid | N.D. |
Cinnamic acid | <LOQ |
Myricetin | 18.79 ± 3.26 |
Quercetin | N.D. |
Apigenin | 10.16 ± 1.93 |
Kaempferol | N.D. |
Experimental Group | BMG (%) | SGR (%) | MGR (g/kg · día) | Daily Intake (g Food/kg · día) |
---|---|---|---|---|
ND | 33.05 ± 3.87 a | 0.36 ± 0.04 a | 2.95 ± 0.28 a | 75.94 ± 8.39 b |
DC | 10.04 ± 9.34 b | 0.12 ± 0.11 b | 0.87 ± 0.82 b | 116.83 ± 14.48 a |
D200 | 13.14 ± 10.64 b | 0.15 ± 0.12 b | 1.15 ± 0.91 b | 128.79 ± 10.22 a |
D400 | 16.48 ± 6.80 b | 0.19 ± 0.07 b | 1.46 ± 0.58 b | 107.80 ± 7.11 a |
D600 | 19.01 ± 10.20 ab | 0.21 ± 0.10 ab | 1.65 ± 0.80 b | 116.29 ± 13.36 a |
Experimental Group | Initial Glucose (mmol/L Blood) | Final Glucose (mmol/L Blood) | Glycosylated Hemoglobin (%) | TyG Index |
---|---|---|---|---|
ND | 4.81 ± 0.62 c | 5.47 ± 0.57 c | 7.49 ± 0.87 b | 8.43 ± 0.19 c |
DC | 26.41 ± 3.33 b | 28.08 ± 2.69 a | 14.92 ± 1.76 a | 11.02 ± 0.14 a |
D200 | 34.33 ± 2.66 a | 22.24 ± 3.27 bc* | 8.05 ± 0.87 b | 10.49 ± 0.35 b |
D400 | 32.29 ± 2.24 a | 18.85 ± 6.24 b* | 7.53 ± 1.12 b | 10.22 ± 0.27 b |
D600 | 31.92 ± 2.08 a | 15.93 ± 2.83 b* | 7.41 ± 1.02 b | 10.17 ± 0.34 b |
Experimental Group | CHO (mmol/L Blood) | TG (mmol/L Blood) | HDL (mmol/L Blood) | VLDL (mmol/L Blood) | LDL (mmol/L Blood) | LDL/HDL Index |
---|---|---|---|---|---|---|
ND | 2.80 ± 0.25 bc | 1.07 ± 0.19 c | 1.30 ± 0.10 b | 0.21 ± 0.04 c | 1.29 ± 0.24 a | 1.00 ± 0.19 a |
DC | 3.41 ± 0.29 a | 2.74 ± 0.15 a | 1.84 ± 0.15 a | 0.55 ± 0.03 a | 1.01 ± 0.31 ab | 0.57 ± 0.21 ab |
D200 | 2.87 ± 0.10 b | 2.13 ± 0.76 ab | 1.69 ± 0.33 a | 0.45 ± 0.15 ab | 0.75 ± 0.35 bc | 0.50 ± 0.38 b |
D400 | 2.43 ± 0.25 cd | 1.86 ± 0.39 b | 1.52 ± 0.30 ab | 0.38 ± 0.08 b | 0.48 ± 0.26 c | 0.32 ± 0.21 b |
D600 | 2.14 ± 0.24 d | 1.78 ± 0.35 bc | 1.50 ± 0.11 ab | 0.35 ± 0.08 bc | 0.28 ± 0.26 c | 0.19 ± 0.18 b |
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Suárez-Diéguez, T.; Palma-Morales, M.; Camacho Bernal, G.I.; Valdez López, E.N.; Rodríguez-Pérez, C.; Cruz-Cansino, N.d.S.; Nieto, J.A. Modulation of the Hyperglycemia Condition in Diabetic Lab Rats with Extracts of the Creole Jamaica Flower (Hibiscus sabdariffa L.) from the Morelia Region (Mexico). Antioxidants 2024, 13, 1010. https://doi.org/10.3390/antiox13081010
Suárez-Diéguez T, Palma-Morales M, Camacho Bernal GI, Valdez López EN, Rodríguez-Pérez C, Cruz-Cansino NdS, Nieto JA. Modulation of the Hyperglycemia Condition in Diabetic Lab Rats with Extracts of the Creole Jamaica Flower (Hibiscus sabdariffa L.) from the Morelia Region (Mexico). Antioxidants. 2024; 13(8):1010. https://doi.org/10.3390/antiox13081010
Chicago/Turabian StyleSuárez-Diéguez, Teodoro, Marta Palma-Morales, Gloria Isabel Camacho Bernal, Erick Noe Valdez López, Celia Rodríguez-Pérez, Nelly del Socorro Cruz-Cansino, and Juan Antonio Nieto. 2024. "Modulation of the Hyperglycemia Condition in Diabetic Lab Rats with Extracts of the Creole Jamaica Flower (Hibiscus sabdariffa L.) from the Morelia Region (Mexico)" Antioxidants 13, no. 8: 1010. https://doi.org/10.3390/antiox13081010