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Article

Antidiabetic and Antioxidative Potential of the Blue Congo Variety of Purple Potato Extract in Streptozotocin-Induced Diabetic Rats

by
Paulina Strugała
1,*,
Olha Dzydzan
2,
Iryna Brodyak
2,
Alicja Z. Kucharska
3,
Piotr Kuropka
4,
Mariana Liuta
2,
Katarzyna Kaleta-Kuratewicz
4,
Agnieszka Przewodowska
5,
Dorota Michałowska
5,
Janina Gabrielska
1 and
Natalia Sybirna
2
1
Department of Physics and Biophysics, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wrocław, Poland
2
Department of Biochemistry, Ivan Franko National University of Lviv, 4 Hrushevskyi St., Lviv 79005, Ukraine
3
Faculty of Biotechnology and Food Science, Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, J. Chełmońskiego 37/41, 51-630 Wrocław, Poland
4
Faculty of Veterinary Medicine, Department of Biostructure and Animal Physiology, Wrocław University of Environmental and Life Sciences, C.K. Norwida 31, 50-375 Wrocław, Poland
5
Plant Breeding and Acclimatization Institute-National Research Institute, Bonin Research Center, Bonin 3, 76-009 Bonin, Poland
*
Author to whom correspondence should be addressed.
Molecules 2019, 24(17), 3126; https://doi.org/10.3390/molecules24173126
Submission received: 2 August 2019 / Revised: 25 August 2019 / Accepted: 26 August 2019 / Published: 28 August 2019
(This article belongs to the Special Issue Anthocyanins: Recent Progress in Health Benefits Studies)
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Abstract

This study was designed to evaluate the effects of purple potato extract of the Blue Congo variety (PP) on diabetes and its antioxidant activities after two-week administration tostreptozotocin (STZ)-induced diabetic rats. The activities of PP were evaluated at a dose of 165 mg/kg body weight (b.w.) by estimating biochemical changes in blood plasma and through a histopathological study of kidney, muscles, and liver tissue. We evaluated the effect of treatment with extract on glucose level, glycated hemoglobin, activities of enzymatic antioxidants (including superoxide dismutase, glutathione peroxidase, and catalase), and lipid peroxidation. Moreover, we determined advanced glycation end-products (AGEs), advanced oxidation protein products (AOPPs), and the level of oxidative modified proteins (OMPs) as markers of carbonyl-oxidative stress in rats with diabetes. Using high-performance liquid chromatography, we identified five anthocyanins and six phenolic acids in the extract from Blue Congo with the dominant acylated anthocyanin as petunidin-3-p-coumaroyl-rutinoside-5-glucoside. The administration of Blue Congo extract lowered blood glucose, improved glucose tolerance, and decreased the amount of glycated hemoglobin. Furthermore, PP demonstrated an antioxidative effect, suppressed malondialdehyde levels, and restored antioxidant enzyme activities in diabetic rats. After administration of PP, we also noticed inhibition of OMP, AGE, and AOPP formation in the rats′ blood plasma.
Keywords: purple potatoes; Blue Congo; streptozotocin-induced diabetes mellitus; blood; antidiabetic activity; antioxidant enzymes; markers of oxidative stress purple potatoes; Blue Congo; streptozotocin-induced diabetes mellitus; blood; antidiabetic activity; antioxidant enzymes; markers of oxidative stress
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MDPI and ACS Style

Strugała, P.; Dzydzan, O.; Brodyak, I.; Kucharska, A.Z.; Kuropka, P.; Liuta, M.; Kaleta-Kuratewicz, K.; Przewodowska, A.; Michałowska, D.; Gabrielska, J.; et al. Antidiabetic and Antioxidative Potential of the Blue Congo Variety of Purple Potato Extract in Streptozotocin-Induced Diabetic Rats. Molecules 2019, 24, 3126. https://doi.org/10.3390/molecules24173126

AMA Style

Strugała P, Dzydzan O, Brodyak I, Kucharska AZ, Kuropka P, Liuta M, Kaleta-Kuratewicz K, Przewodowska A, Michałowska D, Gabrielska J, et al. Antidiabetic and Antioxidative Potential of the Blue Congo Variety of Purple Potato Extract in Streptozotocin-Induced Diabetic Rats. Molecules. 2019; 24(17):3126. https://doi.org/10.3390/molecules24173126

Chicago/Turabian Style

Strugała, Paulina, Olha Dzydzan, Iryna Brodyak, Alicja Z. Kucharska, Piotr Kuropka, Mariana Liuta, Katarzyna Kaleta-Kuratewicz, Agnieszka Przewodowska, Dorota Michałowska, Janina Gabrielska, and et al. 2019. "Antidiabetic and Antioxidative Potential of the Blue Congo Variety of Purple Potato Extract in Streptozotocin-Induced Diabetic Rats" Molecules 24, no. 17: 3126. https://doi.org/10.3390/molecules24173126

APA Style

Strugała, P., Dzydzan, O., Brodyak, I., Kucharska, A. Z., Kuropka, P., Liuta, M., Kaleta-Kuratewicz, K., Przewodowska, A., Michałowska, D., Gabrielska, J., & Sybirna, N. (2019). Antidiabetic and Antioxidative Potential of the Blue Congo Variety of Purple Potato Extract in Streptozotocin-Induced Diabetic Rats. Molecules, 24(17), 3126. https://doi.org/10.3390/molecules24173126

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