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Ajiboye Basiru Olaitan,Oyinloye Babatunji Emmanuel,Essien Precious Ekong,Onikanni Sunday Amos,Ojo Oluwafemi Adeleke,Kappo Abidemi Paul 한국약제학회 2021 Journal of Pharmaceutical Investigation Vol.51 No.1
Purpose The ameliorative potential of aqueous leave extract of Sterculia tragacantha on renal gene expression and biochemical parameters in streptozotocin-induced diabetic rats were assessed. Methods Forty albino rats (out of fifty) were intraperitoneally induced using 35 mg/kg of streptozotocin, and then grouped into normal control, diabetic control, diabetic animals received 150 and 300 mg/kg of aqueous extract of S. tragacantha leaves (AESTL) and diabetic animals placed on 200 mg/kg of metformin. This experiment lasted for two weeks, animals were sacrificed, and a series of biochemical indices were evaluated. Results Diabetic rats receiving AESTL revealed a momentous decline in fasting blood glucose, urea, creatinine, uric acid, and alkaline phosphatase levels. Administration of AESTL to diabetic animals considerably improved the activities of SOD, CAT, GPx, GST, and GSH with a decline in MDA levels. Also, AESTL reversed abnormalities in mRNA gene expressions of IL-1β, TGF-1β, KIM-1, EPO and CASP 6 in diabetic rats placed on AESTL treatment. The excellent results of diabetic rats maintained on AESTL were supported by histological findings in this study. Conclusion Hence, AESTL may have beneficial effects in controlling nephropathy associated with diabetes mellitus.
Abiola Folakemi Olaniran,Osarenkhoe Osemwegie,Ezekiel Abiola Taiwo,Clinton Emeka Okonkwo,Oluwafemi Adeleke Ojo,Moses Abalaka,Adekunbi Adetola Malomo,Yetunde Mary Iranloye,Ogenerobor Benjamin Akpor,Olu 한국식품영양과학회 2023 Preventive Nutrition and Food Science Vol.28 No.2
In Nigeria, the use of microorganisms for food product modulation, development, and commercialization through biotechnological innovations remains unexplored and unaccepted. The microbiome-based sustainable innovation in the production process of Nigerian indigenous food requires a vigorous drive toward responsible consumption and production. The production process of locally fermented beverages and foods culturally varies in terms of fermentation techniques and is characterized by the distinctiveness of the microbiomes used for food and beverage production. This review was conducted to present the use of microbiome, its benefits, and utility as well as the perspectives toward and mediatory roles of biotechnology on the processing of locally fermented foods and their production in Nigeria. With the current concerns on global food insecurity, the utilization of modern molecular and genetic sciences to improve various rural food processing technologies to acceptable foreign exchange and socioeconomic scales has been gaining attention. Thus, further research on the various types of processing techniques for locally fermented foods using microbiomes in Nigeria is needed, with a focus on yield optimization using advanced techniques. This study demonstrates the adaptability of processed foods locally produced in Nigeria for the beneficial control of microbial dynamics, optimal nutrition, therapeutic, and organoleptic characteristics.