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Pakistan Journal of Nutrition
Year: 2019  |  Volume: 18  |  Issue: 3  |  Page No.: 264 - 270

The Potential of Bilih Fish (Mystacoleuseus padangensis Blkr) Flour as a Zinc Source to Control Blood Glucose and Impact on Oxidative Stress in a Diabetic Rat Model

Deni Elnovriza, Hadi Riyadi, Rimbawan, Evy Damayanthi and Adi Winarto    

Abstract: Background and Objectives: Bilih fish is a potential local food of West Sumatera, Indonesia and it is high in zinc. Fish flour, including that of Bilih fish, is a processed fish product that has not been primarily utilized for food. The levels of zinc in fish flour range from 12.83-22.92 mg. Hence, Bilih fish flour can serve as an alternative food source of zinc for people with diabetes mellitus, who usually exhibit low serum levels of zinc. This study aimed to analyze the effect of Bilih fish flour on the levels of blood glucose, MDA and SOD in diabetic rat models. Materials and Methods: This study used a Randomized Complete Design (RCD). Twenty-four white male rats of the Sprague-Dawley strain were placed into the following four groups: Normal and diabetic rats that were fed either the standard feed or Bilih fish flour with a zinc dose of 27 mg kg1 of feed and 13.5 mg kg1 of feed. A single dose of Streptozotocin (STZ) (40 mg kg1) was used to induce diabetes in the rats. The intervention lasted for 14 days. The data obtained were subjected to Wilcoxon analysis to compare the blood glucose levels before and after the intervention. The differences in MDA and SOD levels between groups were determined with one-way ANOVA followed by Duncan's new multiple range test. The level of statistical significance was set at p<0.05. Results: The intervention with Bilih fish flour resulted in a decrease in blood glucose levels. Intervention with Bilih fish flour with a dose of zinc of 0.54 mg lowered blood glucose as much as 38.95% and a dose of zinc of 0.27 mg lowered blood glucose as much as 32.45%, which was a significant decrease (p<0.05). The levels of MDA in rats that received intervention with Bilih were 9.87±2.88 μmol L1 for the D-P1 group and 11.88±10.5 μmol L1 for the D-P2 group, which were both lower compared to the control diabetic rats (D) (14.35±6.4 μmol L1). The levels of SOD in rats that received intervention with Bilih with the high zinc content were higher compared to the diabetic rats with standard feed but this increase was not significant (p>0.05). Conclusion: Bilih fish flour with a high zinc content lowered blood sugar levels but did not decrease the oxidative stress levels based on MDA and SOD levels in a diabetic rat model. MDA was not decreased and SOD was not increased significantly compared to diabetic controls.

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