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Abstract
The present work was conducted to study the effects of a high protein diet alone or a high protein diet containing bread fortified with a pumpkin powdered on daily feed intake (FI), body weight gain% (BWG%), organs weight / body weight%, serum glucose, lipid profile, kidney functions, liver enzymes and histopathological changes in the kidney in diabetic rats, in addition to, the determination of the chemical composition of (pumpkin and the bread which fortified with pumpkin), also sensory evaluation for the bread fortified with 10%, 15%, and 20% pumpkin.
A total of 48 adult male albino rats of Sprague-Dawley Strain weighing 150 ± 10g were used in this study. The rats were divided into two main groups: The first main group: (12 rats) divided into (2 subgroups), as a following: Subgroup (1): fed on normal protein diet (14% protein) containing 300 g unfortified bread with pumpkin. Subgroup (2): was fed on high protein diet (20% protein) containing 300 g unfortified bread with pumpkin, these subgroups were used (as control negative groups). The second main group (36) rats were injected with alloxan (150 mg/kg b.w.) to induce, hyperglycemia. The rats in the second main group were divided into (six subgroups) as a following. The first subgroup (6 rats) was fed on a normal protein diet (14% protein) containing 300 g unfortified bread (as a control positive group). The second and third subgroups (12 rats) were fed on a normal protein diet (14% protein) containing the best two fortified bread which were identified by the sensory evaluation (300 g fortified bread with 10% and 15% pumpkin powdered / 1000g diets), respectively. The fourth subgroup (6 rats) was fed on a high protein diet (20% protein) containing 300 g unfortified bread (as a control positive group). The fifth and sixth subgroups (12 rats) were fed on a high protein diet (20% protein) containing (300 g fortified bread with 10% and 15% pumpkin powdered / 1000g diets), respectively.
The obtained results can be summarized as follows:
7.1. Chemical composition of pumpkin (g/100g).
The amounts of moisture, total protein, fat, ash, crude fiber, and carbohydrate in pumpkin were (85.7, 2.48, 1.51, 0.32, 0.24, and 9.75 g / 100 g fresh weight, respectively) and (7.16, 17.4, 10.59, 2.23, 1.70 and 60.92 g/100g dry weight, respectively).
7.2. Sensory evaluation of bread fortified with pumpkin powder.
All sensory characteristics including (color, taste, odor, texture and general acceptability) in the bread fortified with 10% showed non-significant changes, as compared to the control sample. Bread fortified with 15% pumpkin powder recorded a significant decrease (p≤ 0.05) in (taste, odor, and general acceptability), as compared to the bread fortified with 10% and un-fortified bread (control). Fortified bread with 20% pumpkin powder decreased all sensory characteristics significantly (p≤ 0.05), as compared to the other samples of bread.
7.3. Chemical composition of bread fortified with 10% and 15% pumpkin powder (g/100g).
The amounts of moisture, total protein, fat, ash, crude fiber, and carbohydrate of unfortified bread were (37, 9.6, 2.37, 1.52, 3.5, and 46.01 g / 100 g fresh weight, respectively) and (6.05, 15.25, 3.76, 2.41, 5.55 and 66.98 g/100g dry weight, respectively).
On the other hand, fortified bread with 10% pumpkin powder showed changes in moisture, total protein, fat, ash, crude fiber, and carbohydrate, which recorded (37.8, 10.493, 1.685, 1.355, 2.510, and 46.157 g/100 g fresh weight, respectively) and (6.40, 16.87, 2.71, 2.18, 4.053 and 67.805 g/100g dry weight, respectively). While these nutrients in fortified bread with 15% pumpkin powder recorded (38.40, 10.958, 2.21, 1.632, 2.566, and 44.234 g/100 fresh weight basis, respectively) and (6.43, 17.79, 3.59, 2.65, 4.125, and 65.415 g/100g dry weight basis, respectively).
7.4. Effect of high protein diets containing pumpkin bread on Feed intake and body weight gain % of diabetic rats.
All treated diabetic groups with normal and high protein diets containing 300 g fortified bread with (10 and 15%) pumpkin powder showed non-significant changes in feed intake, as compared to the negative control groups. On the other hand, all treated diabetic groups with normal and high protein diets containing bread fortified with 10% and 15% pumpkin powder recorded a significant decrease in BWG%, as compared to the positive control groups.
7.5. Effect of high protein diets containing pumpkin bread on some organs weight/body weight% of diabetic rats.
The mean value of liver and kidney weights/body weight% of normal rats fed on a high protein diet decreased significantly, as compared to normal rats fed on a normal protein diet. While the mean value of liver and kidney weights/body weight% of diabetic rats fed on high protein diet increased significantly, as compared to diabetic rats fed on a normal protein diet. All treated diabetic groups with normal and high protein diets containing 300 g fortified bread with 10% and 15% pumpkin showed a significant decrease in liver and kidney weight/body weight%, as compared to the positive control groups. The best result in liver and kidney weight/body weight% was recorded for the group fed on a high protein diet containing 300g fortified bread with 15% pumpkin powder.
7.6. Effect of high protein diets containing pumpkin bread on serum glucose of diabetic rats.
The mean value of serum glucose of normal and diabetic rats which were fed on a high protein diet decreased significantly, as compared to normal and diabetic rats fed on a normal protein diet. All treated diabetic groups with normal and high protein diets containing 300 g fortified bread with 10% and 15% pumpkin showed a significant decrease in serum glucose, as compared to the positive control groups. The best results in serum glucose were recorded for the group fed on a high protein diet containing 300g fortified bread with 15% pumpkin powdered, followed by the group fed on a high protein diet containing fortified bread with 10% pumpkin.
7.7. Effect of high protein diets containing pumpkin bread on lipid profile of diabetic rats.
Treating diabetic rats on high protein diet HPD containing unfortified bread control (+ve) induced a significant decrease p≤0.05 in serum cholesterol and LDL-c, while the other lipid profile (triglycerides, HDL-c and VLDL-c) showed non-significant changes, as compared to diabetic rats fed on normal protein diet NPD containing unfortified bread control (+ve).
All treated diabetic groups with normal and high protein diets containing 300 g fortified bread with (10 and 15%) pumpkin powder showed a significant decrease in serum (cholesterol, triglycerides, LDL-c, and VLDL-c), while HDL-c increased significantly, as compared to the positive control groups. On the other hand, the highest improvement in lipid profile was recorded for the diabetic group which was treated with a high protein diet HPD containing fortified bread with 15% pumpkin.
7.8. Effect of high protein diets containing pumpkin bread on kidney functions of diabetic rats.
Feeding normal or diabetic rats on a high protein diet containing 300g un-fortified bread/kg diet resulted in a significant increase in serum uric acid, urea nitrogen, and creatinine, as compared to the normal and diabetic rats fed on a normal protein diet. All treated diabetic groups with normal and high protein diets containing 300 g fortified bread with (10 and 15%) pumpkin powder showed a significant decrease in serum uric acid, urea nitrogen, and creatinine, as compared to the positive control groups. On the other hand, the highest decrease in these parameters was recorded for the diabetic group which was treated with normal protein diet NPD containing fortified bread with 15% pumpkin, followed by the diabetic group treated with normal protein diet NPD containing fortified bread with 10% pumpkin.
7.9. Effect of high protein diets containing pumpkin bread on liver enzymes of diabetic rats.
Treating normal and diabetic rats on a high protein diet HPD containing 300g unfortified bread (control –ve and +ve groups) induced a significant increase in serum liver enzymes, as compared to normal and diabetic rats fed on a normal protein diet. All treated diabetic groups with normal and high protein diets containing 300 g fortified bread with (10 and 15%) pumpkin powder showed a significant decrease in serum (AST, ALT, and ALP) enzymes, as compared to the positive control groups. On the other hand, the highest decrease in these parameters was recorded for the diabetic group which was treated with a high protein diet HPD containing fortified bread with 15% pumpkin.
7.10. Effect of high protein diets containing pumpkin bread on histopathological changes of kidney of diabetic rats.
Kidney of normal rats from the group fed on normal protein diet showing normal control Kidney with normal appearance of glomeruli, distal and proximal convoluted tubule”. Also, kidney of rats from the group fed on high protein diet containing 20% protein showing normal appearance of kidney structure”. While, the Kidney of rats injected with alloxan and fed on a normal protein diet showing thickening of the glomerular basement membrane, mesangial expansion with diffuse or nodular glomerulosclerosis. On the other hand, kidneys of rats injected with alloxan and fed on a high protein diet showing interstitial fibrosis and tubular atrophy.
Kidney of rats which injected with alloxan and fed on normal protein diet containing 300g fortified bread with 10% pumpkin/kg diet showing normal appearance of the kidney with atrophy of some tubules. On the other hand, the Kidney of rats injected with alloxan and fed on a normal protein diet containing 300g fortified bread with 15% pumpkin /kg diet showing normal appearance but with more cells, and the glomerulus appears to be more solid. On the other side, the Kidney of rats injected with alloxan and fed on a high protein diet containing 300g fortified bread with 10% pumpkin /kg diet showing deposit of some eosinophilic materials in the intermediate substantial of the medulla. While Kidney of rats injected with alloxan and fed on a high protein diet containing 300g fortified bread with 15% pumpkin /kg diet showing a normal appearance of Kidney with some multicellular crowded cells.