Influence of Pectin and Guar Gum Composite Flour on Plasma Biochemical Profile of Streptozotocin-Induced Diabetic Male Albino Rats

Abstract

Dietary fiber sources like pectin and guar gum have gained immense importance because of their constructive role of releasing sugars and absorbing sugars slowly in the intestinal tract; consequently, they reduce the severity of diabetes mellitus. In this article, we explore the hypoglycemic and hypocholesterolemic worths of pectin and guar gum by adding them to wheat flour to prepare chapaties, a staple in the diet of those in the Indo-Pak region. For this purpose, four different treatments of composite flour were prepared by adding wheat flour with 3% pectin (T₁), 3% guar gum (T₂), a combination of pectin and guar gum 2% of each (T₃), along with a control (T₀). Composite flour samples were stored for 60 days and analyzed for proximate analysis on monthly basis. Protein and fat contents of different treatments were affected significantly by various storage intervals. Likewise, chapaties were prepared after every storage interval and evaluated for sensoric attributes. Chapaties prepared from treatment T₂ gained highest score with respect to all sensory parameters (color, flavor, taste, texture, chewing ability, and foldability) followed by T₀, T₃, and T_1. The chapaties prepared from composite flour samples were fed to Streptozotocin-induced diabetic male albino rats to find out their impact on plasma biochemical profile. After decapitating the rats, the blood sample was collected and analyzed for blood glucose, total cholesterol, and triglycerides level. Rats fed on T_2, showed highest reduction (17.09%) in blood glucose followed by T₁ (10.25%) and T₃ (9.24%), as compared to T₀. Blood cholesterol was reduced up to 18.88, 16.76, and 12.23% by T₂, T₃, and T₁, respectively than that of control. Similarly, T₂ showed the highest reduction (16.33%) in blood triglyceride level followed by T₃ (12.31%) and T₁ (2.76%). We concluded from our research study that dietary fibers from guar gum and pectin are helpful in reducing blood glucose and cholesterol levels. It is further suggested that guar gum is more effective than pectin to control these diseases. For this reason, wheat flour should be supplemented with dietary fiber sources to combat the existing dilemma of diabetes and hypercholesterolemia.

Keywords:

• Composite flour
• Pectin
• Guar gum
• Plasma glucose
• Streptozotocin-induced diabetes
• Albino rats