Effects of Fermented Soya Bean Supplements on Liver Enzymes of High Fat Diet- induced Type 2 Diabetes Mellitus in Rabbits

Abstract

Type 2 diabetes mellitus consists of an array of dysfunctions characterized by hyperglycaemia, resulting from the combination of resistance to insulin action, inadequate insulin secretion, and excessive or inappropriate glucagon secretion. Hyperglycaemia and
concomitant biochemical abnormalities (liver abnormalities, dyslipidaemia and oxidative stress) and other clinical complications are common in poorly managed diabetic patients. This study aimed to evaluate the effects of fermented soya bean supplements on liver
enzymes activity of high fat diet-induced type 2 diabetes mellitus in rabbits. Twenty rabbits of both gender weighing, 1–2kg were used. Type 2 diabetes mellitus was induced by feeding the animals with a high fat diet for eight weeks. Blood glucose levels were determined after the induction period and rabbits having 130 mg/dL and above were selected for the study. The animals were grouped into four groups of five (n=5) rabbits each: Group 1 (diabetic control), received distilled water ad libitum for six weeks; Groups 2, 3 and 4 (diabetic rabbits) were fed with 12.5%, 25% and 50% fermented soya bean supplements respectively for a period of six weeks. Fasting blood glucose levels were determined at weekly interval during the treatment period. At the end of the experiment, the rabbits were euthanized by cervical dislocation and blood samples were collected for the determination of liver enzyme activity. Data obtained were analysed using ANOVA. The result showed a significant decrease (p ≤ 0.05) in aspartate amino transferase (IU/L), (25.20 ± 1.36, 24.00 ± 1.00 and 20.20 ± 0.20) in groups 2, 3 and 4 respectively when compared with the control (32.00 ±
2.03). Alanine amino transferase concentrations (IU/L) were also significantly decreased (p ≤ 0.05) in groups 2, 3 and 4 (9.00 ± 0.89, 11.20 ± 1.66 and 15.80 ± 2.20 respectively) when compared with the control (47.40 ± 3.49), so also alkaline phosphatase (IU/L), which was significantly decreased (p ≤ 0.05) in groups 2, 3 and 4 (2.06 ± 0.21, 2.10 ± 0.15 and 1.16 ±0.09), when compared with the control (4.73 ± 0.22). The results of the study show that fermented soya bean supplementation exhibit hepatoprotective properties in diabetic rats.