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Piperine, a natural bioenhancer, ifies the antidiabetic and antioxidant activities of curcumin in streptozotocin-diabetic rats.

Arcaro CA, Gutierres VO, Assis RP, Moreira TF, Costa PI, Baviera AM, Brunetti IL - PLoS ONE (2014)

Bottom Line: The treatment for 45 days of STZ-diabetic rats with curcumin-enriched yoghurt improved all parameters altered in this experimental model of diabetes: the body weight was increased in association with the weight of skeletal muscles and white adipose tissues; the progressive increase in the glycemia levels was avoided, as well as in the glycosuria, urinary urea, dyslipidemia, and markers of liver (alanine and aspartate aminotransferases and alkaline phosphatase) and kidney (urinary protein) dysfunction; the hepatic oxidative stress was decreased, since the activities of the antioxidant enzymes superoxide dismutase, catalase and glutathione peroxidase were increased, and the levels of malondialdehyde and protein carbonyl groups were reduced.The treatment of STZ-diabetic rats with both curcumin and 20 mg/kg piperine in yoghurt did not change the antidiabetic and antioxidant activities of curcumin; notably, the treatment with both curcumin and 40 mg/kg piperine abrogated the beneficial effects of curcumin.These findings support that the co-administration of curcumin with a bioenhancer did not bring any advantage to the curcumin effects, at least about the antidiabetic and antioxidant activities, which could be related to changes on its biotransformation.

View Article: PubMed Central - PubMed

Affiliation: Department of Clinical Analysis, School of Pharmaceutical Sciences, São Paulo State University - UNESP, Araraquara, São Paulo, Brazil.

ABSTRACT
Knowing that curcumin has low bioavailability when administered orally, and that piperine has bioenhancer activity by inhibition of hepatic and intestinal biotransformation processes, the aim of this study was to investigate the antidiabetic and antioxidant activities of curcumin (90 mg/kg) and piperine (20 or 40 mg/kg), alone or co-administered, incorporated in yoghurt, in streptozotocin (STZ)-diabetic rats. The treatment for 45 days of STZ-diabetic rats with curcumin-enriched yoghurt improved all parameters altered in this experimental model of diabetes: the body weight was increased in association with the weight of skeletal muscles and white adipose tissues; the progressive increase in the glycemia levels was avoided, as well as in the glycosuria, urinary urea, dyslipidemia, and markers of liver (alanine and aspartate aminotransferases and alkaline phosphatase) and kidney (urinary protein) dysfunction; the hepatic oxidative stress was decreased, since the activities of the antioxidant enzymes superoxide dismutase, catalase and glutathione peroxidase were increased, and the levels of malondialdehyde and protein carbonyl groups were reduced. The dose of 20 mg/kg piperine also showed antidiabetic and antioxidant activities. The treatment of STZ-diabetic rats with both curcumin and 20 mg/kg piperine in yoghurt did not change the antidiabetic and antioxidant activities of curcumin; notably, the treatment with both curcumin and 40 mg/kg piperine abrogated the beneficial effects of curcumin. In addition, the alanine aminotransferase levels were further increased in diabetic rats treated with curcumin and 40 mg/kg piperine in comparison with untreated diabetic rats. These findings support that the co-administration of curcumin with a bioenhancer did not bring any advantage to the curcumin effects, at least about the antidiabetic and antioxidant activities, which could be related to changes on its biotransformation.

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Related in: MedlinePlus

Glycemia (mmol/L) of STZ-diabetic rats treated with yoghurt enriched with curcumin, piperine, and curcumin+piperine. (A) Temporal responses, and (B) area under the curve (AUC).Values are expressed as means ± SEM, n = 10. Differences between groups were analyzed with One-way ANOVA followed by Student-Newman-Keuls test. a, differences with DYOG; b, differences with DINS; c, differences with DC90; d, differences with DP20; e, differences with DC90P20 (p<0.05). Differences in a same group relative to day 0 were analyzed with Paired Student’s t test. #, differences with day 0 (p<0.05).
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pone-0113993-g001: Glycemia (mmol/L) of STZ-diabetic rats treated with yoghurt enriched with curcumin, piperine, and curcumin+piperine. (A) Temporal responses, and (B) area under the curve (AUC).Values are expressed as means ± SEM, n = 10. Differences between groups were analyzed with One-way ANOVA followed by Student-Newman-Keuls test. a, differences with DYOG; b, differences with DINS; c, differences with DC90; d, differences with DP20; e, differences with DC90P20 (p<0.05). Differences in a same group relative to day 0 were analyzed with Paired Student’s t test. #, differences with day 0 (p<0.05).

Mentions: According our results, it can be observed that the induction of diabetes in rats was effective, since all groups started the experiment with blood glucose levels of approximately 25 mmol/L. The DYOG group showed an increase in the glycemia levels throughout the experimental period, which represents a worsening of the diabetic state. The treatment of diabetic rats with insulin (DINS) was effective in reducing glycemia, maintaining the glucose levels near to 5.78 mmol/L, which is considered a value of normoglycemia to rats. In agreement with previous results of Gutierres et al. [16], the treatment of diabetic rats with curcumin-enriched yoghurt (DC90) improved the glycemia control, since it avoided the progressive increase in the glycemia as observed in DYOG. The treatment with both curcumin +20 mg/kg piperine (DC90P20) did not promote any beneficial effect on glycemia when compared with values of DC90 rats. However, when diabetic rats were treated with curcumin +40 mg/kg piperine (DC90P40), the improvement in the glycemia control promoted by curcumin was impaired, since the glycemia values were similar those observed in DYOG. The treatment with 20 mg/kg piperine (DP20) also prevented the progressive increase in the glycemia, while the values found in diabetic rats treated with 40 mg/kg piperine (DP40) were similar those observed in DYOG (Figure 1A). In the Figure 1B, it can be noted that the plasma glucose levels were decreased in DINS (75%), DC90 (40%), DP20 (37%), and DC90P20 (29%) groups when compared with DYOG. DP40 and DC90P40 groups did not have differences in glycemia levels in comparison with DYOG.


Piperine, a natural bioenhancer, ifies the antidiabetic and antioxidant activities of curcumin in streptozotocin-diabetic rats.

Arcaro CA, Gutierres VO, Assis RP, Moreira TF, Costa PI, Baviera AM, Brunetti IL - PLoS ONE (2014)

Glycemia (mmol/L) of STZ-diabetic rats treated with yoghurt enriched with curcumin, piperine, and curcumin+piperine. (A) Temporal responses, and (B) area under the curve (AUC).Values are expressed as means ± SEM, n = 10. Differences between groups were analyzed with One-way ANOVA followed by Student-Newman-Keuls test. a, differences with DYOG; b, differences with DINS; c, differences with DC90; d, differences with DP20; e, differences with DC90P20 (p<0.05). Differences in a same group relative to day 0 were analyzed with Paired Student’s t test. #, differences with day 0 (p<0.05).
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4254914&req=5

pone-0113993-g001: Glycemia (mmol/L) of STZ-diabetic rats treated with yoghurt enriched with curcumin, piperine, and curcumin+piperine. (A) Temporal responses, and (B) area under the curve (AUC).Values are expressed as means ± SEM, n = 10. Differences between groups were analyzed with One-way ANOVA followed by Student-Newman-Keuls test. a, differences with DYOG; b, differences with DINS; c, differences with DC90; d, differences with DP20; e, differences with DC90P20 (p<0.05). Differences in a same group relative to day 0 were analyzed with Paired Student’s t test. #, differences with day 0 (p<0.05).
Mentions: According our results, it can be observed that the induction of diabetes in rats was effective, since all groups started the experiment with blood glucose levels of approximately 25 mmol/L. The DYOG group showed an increase in the glycemia levels throughout the experimental period, which represents a worsening of the diabetic state. The treatment of diabetic rats with insulin (DINS) was effective in reducing glycemia, maintaining the glucose levels near to 5.78 mmol/L, which is considered a value of normoglycemia to rats. In agreement with previous results of Gutierres et al. [16], the treatment of diabetic rats with curcumin-enriched yoghurt (DC90) improved the glycemia control, since it avoided the progressive increase in the glycemia as observed in DYOG. The treatment with both curcumin +20 mg/kg piperine (DC90P20) did not promote any beneficial effect on glycemia when compared with values of DC90 rats. However, when diabetic rats were treated with curcumin +40 mg/kg piperine (DC90P40), the improvement in the glycemia control promoted by curcumin was impaired, since the glycemia values were similar those observed in DYOG. The treatment with 20 mg/kg piperine (DP20) also prevented the progressive increase in the glycemia, while the values found in diabetic rats treated with 40 mg/kg piperine (DP40) were similar those observed in DYOG (Figure 1A). In the Figure 1B, it can be noted that the plasma glucose levels were decreased in DINS (75%), DC90 (40%), DP20 (37%), and DC90P20 (29%) groups when compared with DYOG. DP40 and DC90P40 groups did not have differences in glycemia levels in comparison with DYOG.

Bottom Line: The treatment for 45 days of STZ-diabetic rats with curcumin-enriched yoghurt improved all parameters altered in this experimental model of diabetes: the body weight was increased in association with the weight of skeletal muscles and white adipose tissues; the progressive increase in the glycemia levels was avoided, as well as in the glycosuria, urinary urea, dyslipidemia, and markers of liver (alanine and aspartate aminotransferases and alkaline phosphatase) and kidney (urinary protein) dysfunction; the hepatic oxidative stress was decreased, since the activities of the antioxidant enzymes superoxide dismutase, catalase and glutathione peroxidase were increased, and the levels of malondialdehyde and protein carbonyl groups were reduced.The treatment of STZ-diabetic rats with both curcumin and 20 mg/kg piperine in yoghurt did not change the antidiabetic and antioxidant activities of curcumin; notably, the treatment with both curcumin and 40 mg/kg piperine abrogated the beneficial effects of curcumin.These findings support that the co-administration of curcumin with a bioenhancer did not bring any advantage to the curcumin effects, at least about the antidiabetic and antioxidant activities, which could be related to changes on its biotransformation.

View Article: PubMed Central - PubMed

Affiliation: Department of Clinical Analysis, School of Pharmaceutical Sciences, São Paulo State University - UNESP, Araraquara, São Paulo, Brazil.

ABSTRACT
Knowing that curcumin has low bioavailability when administered orally, and that piperine has bioenhancer activity by inhibition of hepatic and intestinal biotransformation processes, the aim of this study was to investigate the antidiabetic and antioxidant activities of curcumin (90 mg/kg) and piperine (20 or 40 mg/kg), alone or co-administered, incorporated in yoghurt, in streptozotocin (STZ)-diabetic rats. The treatment for 45 days of STZ-diabetic rats with curcumin-enriched yoghurt improved all parameters altered in this experimental model of diabetes: the body weight was increased in association with the weight of skeletal muscles and white adipose tissues; the progressive increase in the glycemia levels was avoided, as well as in the glycosuria, urinary urea, dyslipidemia, and markers of liver (alanine and aspartate aminotransferases and alkaline phosphatase) and kidney (urinary protein) dysfunction; the hepatic oxidative stress was decreased, since the activities of the antioxidant enzymes superoxide dismutase, catalase and glutathione peroxidase were increased, and the levels of malondialdehyde and protein carbonyl groups were reduced. The dose of 20 mg/kg piperine also showed antidiabetic and antioxidant activities. The treatment of STZ-diabetic rats with both curcumin and 20 mg/kg piperine in yoghurt did not change the antidiabetic and antioxidant activities of curcumin; notably, the treatment with both curcumin and 40 mg/kg piperine abrogated the beneficial effects of curcumin. In addition, the alanine aminotransferase levels were further increased in diabetic rats treated with curcumin and 40 mg/kg piperine in comparison with untreated diabetic rats. These findings support that the co-administration of curcumin with a bioenhancer did not bring any advantage to the curcumin effects, at least about the antidiabetic and antioxidant activities, which could be related to changes on its biotransformation.

Show MeSH
Related in: MedlinePlus