EFFECTS OF CLOVE (SYZYGIUM AROMATICUM) AND FERMENTED GINGER (ZINGIBER OFFICINALE) SUPPLEMENTATIONS ON SOME PHYSIOLOGICAL PARAMETERS IN HIGH FAT DIET-INDUCED TYPE 2 DIABETES IN RABBITS

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Department of Medicine

ABSTRACT
The evaluation of makers for characterized underlined pathologies in diabetes mellitus isuseful in prevention, monitoring and management of the disease. This studyaimed to investigate the effects of clove buds and fermented ginger rhizome supplements onblood glucose, insulin, insulin receptor, leptin levels, Lipid profile, thyroid hormones, thyroid stimulating hormone (TSH) concentrations, oxidative stress and lipid peroxidation biomarkers, liver enzymes and electrolytes levels in high fat diet (HFD) induced type 2 diabetes(T2DM) in rabbits. Thirty male rabbits (8-10 weeks of age) divided into six groups (n=5) were used for the study. Type 2 diabetes was induced by feeding rabbits with a HFD (standard animal feed (SAF) 69% + Cholesterol 1% + Groundnut mill 20% + ground nut oil 10%) for 11 weeks, and animals with blood glucose levels≥ 140 mg/dL were selected as type 2 diabetes animal model (DAM). They were then subjected to experimental protocol and treatments for six weeks as follows.Group I, normal rabbits fed on SAF only (Normal control); Group II, DAM fed on SAF only also(Diabetic control); Group III, DAM fed on SAF + cholestran (0.26 g/kg); Group IV, DAM fed on SAF with clove (12.5%); Group V, DAM fed on SAF with fermented ginger (12.5%) and Group VI, DAM fed on SAF with clove (12.5%) + fermented ginger (12.5%) supplements.Blood glucose was assessedweekly, at the end of six weeks treatments, animals were anesthetized,blood samples were collected via cardiac puncture and the serum was usedfor biochemical assessments. The results revealed a significant(P<0.05) decrease in blood glucose level at first and fourth week of treatment in all supplement treated groups,adecrease was also noted at fifth week in the clove supplements treated group when compared to the level in diabetic control group. There was also asignificant (P<0.05) increase in insulin levels in all DAM groups when compared to normal control group, while leptin viii levelssignificantly decreased in clove supplement treated group when compared to the diabetic control group. Triglycerol (TG)level significantly decreased in DAM group treatedwith fermented ginger when compared to diabetic control.Thyroid hormones, triiodothyronine (T3) and thyroxine (T4) levels significantly decreased in supplement treated groups compared to diabetic control group.The oxidative stress makers, superoxide dismutase (SOD)was significantly increased in DAM group treated on clove + fermented ginger, while catalase (CAT) and (GPx)were significantly increased in the supplement treated groups compared to thediabetic control group.Alsomalondialdehyde (MDA) levelwas significantly decreased in DAM fed on fermented ginger supplement and in the combined supplements(clove + fermented ginger) treated groupscompared to the diabetic control group.Liver enzymes (ALT, AST and ALP)activitieswere significantlydecreased in supplement treatedgroups compared to their levels in diabetic control group. Serum Na+ level wassignificantlyincreased in DAM groups treated on clove (12.5%) and that treated with fermented ginger (12.5%), compared to that of diabetic control group, while K+ level wassignificantlydecreased in all supplement treated groups. Bicarbonate ions were increased in clove supplement treated group compared to that of diabetic control. The findings of the present study shows that,supplementation of clove, fermented ginger and their combinationto HFD-induced diabetic rabbits; have hypoglycaemic, hypolipidaemic, antioxidant, hepato-protective and electrolytes normalization activity. This indicate a pronounced ameliorative effectof the studied supplements onthe metabolic derangement observed in HFD-induced diabetic rabbits.Hence, these supplementsshould be considered, amongvalued dietary supplementsintended forrestoration/correction of altered physiological parametersin related condition.