Su ile hazırlanan zeytin yaprağı özütünün ratlarda streptozotosin kaynaklı oksidatif stres ve lipit peroksidasyonu üzerine etkileri

Year 2020, , 2406 - 2415, 15.12.2020

Fatma Gür , Ahmet Gökhan Ağgül , Mine Gülaboğlu

https://doi.org/10.21597/jist.784425

Cited By: 4

Abstract

Bu çalışmada, Streptozotosin'in (STZ) neden olduğu diyabetik ratlarda su içinde hazırlanan zeytin yaprağı özütünün (OLE) antidiyabetik ve antioksidatif etkilerinin araştırması amaçlanmıştır. Çalışmamızda Atatürk Üniversitesi Tıbbi Uygulama ve Araştırma Merkezi (ATADEM)’den temin edilen ve ağırlıkları 200-215 g arasında değişen toplam 25 adet Albino Wistar erkek rat kullanıldı. Ratlar Kontrol, 0.5 g kg-1 OLE, 40 mg kg-1 STZ, 0.25 g kg-1 OLE + STZ ve 0.5 g kg-1 OLE + STZ olmak üzere beş gruba ayrıldı. 14 günlük OLE uygulama sonrası ratların karaciğer dokuları süperoksit dismutaz (SOD), glutatyon peroksidaz (GPx), glutatyon S-transferaz (GST) aktivitelerinin ve malondialdehit (MDA) seviyelerinin belirlenmesi için alındı. Kan örnekleri ise alanin transaminaz (ALT), aspartat transaminaz (AST) ve alkalen fosfataz (ALP) biyokimyasal parametrelerinin ve ek olarak glikoz seviyelerinin belirlenmesi için alındı. İstatistiksel analizler SPSS 20.0 yazılım programı kullanılarak ANOVA testi ile belirlendi. STZ ile birlikte OLE’nin iki farklı dozda oral yoldan verilmesinden sonra, diyabetik grup ile karşılaştırıldığında OLE’nin her iki doz grubunda ALP, ALT ve AST düzeylerinde önemli düşüşler gözlenmiştir (p<0.001). Ayrıca, sadece STZ verilen gruba kıyasla, STZ ile birlikte OLE uygulanan gruplarda SOD, GPx ve GST aktivitelerinde anlamlı bir artışla birlikte MDA, ALT, AST ve ALP düzeylerinde istatiksel olarak anlamlı düşüşler görülmüştür (p<0.001). Ancak OLE’nin 0.5 g kg-1 dozu 0.25 g kg-1 dozuna kıyasla daha etkili olmuştur. Sonuç olarak, elde edilen in-vivo veriler, suda hazırlanan OLE'nin oksidatif stresin kısıtlanması ve antioksidan aktivitelerin güçlendirilmesi sayesinde bir anti-diyabetik etkiye sahip olabileceğini göstermiştir.

Keywords

Streptozotosin, Diabetes Mellitus, Zeytin yaprağı özütü, antioksidan, rat

Supporting Institution

Bu araştırma, kamu, ticari veya kar amacı gütmeyen sektörlerdeki finans kuruluşlarından herhangi bir hibe almadı.

Thanks

Yazarlar olarak çalışma alanlarının ve ekipmanların sağlanması ile ilgili destekleri için Atatürk Üniversitesi'ne teşekkür ediyoruz.

Effects of olive leaf extract prepared in water on streptozotocin-induced oxidative stress and lipid peroxidation in rats

Abstract

The present study aims to investigate antidiabetic and antioxidative effects of olive leaf extract (OLE) prepared in water in Streptozotocin (STZ)-induced diabetes in experimental rats. 25 Albino Wistar male rats, each weighing 200-215 g, were used for the experiment after being obtained from Medical Experimental Application and Research Centre (ADEM). The animals were divided into five groups: Control Group, 0.5 g kg-1 OLE Alone Group, 40 mg kg-1 STZ Alone Group, 0.25 g kg-1 OLE+STZ Group (T1), and 0.5 g kg-1 OLE+STZ Group (T2). Following the application of OLE for fourteen days, the livers of the animals were dissected to determine the activities of superoxide dismutase (SOD), glutathione peroxidase (GPx), Glutathione S-transferases (GST) in addition to malondialdehyde (MDA) levels. Besides, their blood samples were obtained to investigate the biochemical parameters of alanine transaminase (ALT), aspartate transaminase (AST), and alkaline phosphatase (ALP) apart from glucose levels. Statistical analyses were performed via the ANOVA test using the SPSS 20.0 software program. After an oral administration of OLE in two different doses along with STZ, there was a significant decrease in ALT, AST and ALP levels of the animals in the high-dose group (T2: OLE+STZ) compared to the diabetic group (STZ) (p <0.001). After the administration of OLE with STZ in two different doses, there were significant changes in the ALT, AST and ALP levels of T1 and T2 Groups when compared to the diabetic group (p<0.001). Besides, compared to STZ Alone Group, the SOD, GPx and GST activities significantly increased while MDA, ALT, AST and ALP levels significantly decreased (p <0.001). However, 0.5 g kg-1 of OLE was more effective than was 0.25 g kg-1. As a result, the in-vivo data showed that OLE dissolved in water could have an anti-diabetic effect by restricting oxidative stress and reinforcing antioxidant activities.

Keywords

Streptozotosin, Diabetes Mellitus, rat, Olive Leaf Extract, Antioxidant

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