Fermented Cabbage Mitigates Tumour Necrosis Factor Alpha and Pancreatic Tissue Oxidative Stress in Streptozotocin-Nicotinamide Induced Type 2 Diabetic Wistar Rats

Abstract

Diabetes mellitus is predicted to affect 552 million people by 2030, up from 366 million in 2011. This research examined the efficacy of fermented cabbage (FC) on pancreatic oxidative stress and tumour necrosis factor-α. After type 2 diabetes induction, rats with blood glucose levels ≥ 150 mg/dL were grouped into six sets of five at random. Group 1 received 1 mL/kg of distilled water as the normal control. Group 2 received 1 mL/kg of distilled water in addition to serving as the negative control group (the diabetic untreated group). As the positive control, group 3 received metformin (500 mg/kg). Fermented cabbage was administered to groups 4, 5, and 6 at 12.5%, 25%, and 50%, respectively. In comparison to the diabetic untreated group, treatment with FC significantly (p< 0.05) reduced lipid peroxidation. When compared to the diabetic untreated group, all of the FC-treated groups showed a significant (p< 0.05) increase in pancreatic tissue superoxide dismutase and catalase. In addition, in comparison to the diabetic untreated group, treatment with FC significantly (p< 0.05) enhanced the reduced glutathione level. In the diabetic, untreated group, compared to the normal control, TNF-α levels were considerably higher. However, when compared to the diabetic untreated group, there was a significant decrease (p< 0.05) in all FC-treated groups. Thus, fermented cabbage decreases oxidative stress markers and TNF-α with improved glycaemic control. Fermented cabbage was shown to cause a steady decrease (P < 0.05) in blood glucose levels in a dose dependent manner.