Neuroprotective effects of mango cv. 'Ataulfo' peel and pulp against oxidative stress in streptozotocin-induced diabetic rats

Rosario Cázares-Camacho, J Abraham Domínguez-Avila, Humberto Astiazarán-García, Marcelino Montiel-Herrera, Gustavo A González-Aguilar

Research output: Contribution to journalArticle

Abstract

BACKGROUND: Oxidative stress has been implicated in the pathogenesis and progression of diabetes mellitus, both can damage the brain. Mango and its by-products are sources of bioactive compounds with antioxidant properties. We hypothesized that mango cv. 'Ataulfo' peel and pulp mitigate oxidative stress in the brain of streptozotocin-induced diabetic rats.

RESULTS: Twenty-four male Wistar rats were divided into 4 groups: control, untreated diabetic (UD), diabetic treated with a mango-supplemented diet (MTD) and diabetic pretreated with a mango-supplemented diet (MPD). The rats were fed the different diets for four weeks after diabetes induction (MTD), or two weeks before and four weeks after induction (MPD). After the intervention, serum and brain (cerebellum and cortex) were collected to evaluate gene expression, enzyme activity and redox biomarkers. Superoxide dismutase 2 (SOD2) expression increased in the cortex of the MTD group, whereas glutathione-S-transferase p1 (GSTp1) expression was higher in the cortex of the MTD group, and cortex and cerebellum of the MPD group. SOD1 activity was higher in the cerebellum and cortex of all diabetic groups, whereas GST activity increased in the cerebellum and cortex of the MPD group. Lipid peroxidation increased in the cerebellum and cortex of the UD group, however, mango-supplemented diet prevented this increase in both regions, while also mitigating polyphagia, weight loss and maintained stable glycemia in diabetic rats.

CONCLUSION: We propose that mango exerts potent neuroprotective properties against diabetes-induced oxidative stress. It can be an alternative to prevent and treat biochemical alterations caused by diabetes. This article is protected by copyright. All rights reserved.

Original languageEnglish
JournalJournal of the Science of Food and Agriculture
DOIs
StateE-pub ahead of print - 10 Jul 2020

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