Phytochemical screening and evaluation of the anti-diarrhoea properties of Diodia sarmentosa leaves in castor oil-induced diarrhoea in albino rats

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY

Nutrition & Food Science Pub Date : 2021-08-05 DOI:10.1108/nfs-03-2021-0093

Stanley Ifeanyi Anyanwu-Azuka, Gabriel Sunday Aloh, Winner O Kalu, C. Eleazu

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引用次数: 1

Abstract

Purpose This study aims to report the phytochemical screening and anti-diarrhoea properties of methanol extract of Diodia sarmentosa Swartz (DSS) leave (at 200, 400 and 600 mg/kg) in albino rats. Design/methodology/approach Three types of diarrhoea models (castor oil-induced diarrhoea, castor oil-induced gastrointestinal motility and castor oil-induced enteropooling), as well as an assay for serum and faecal electrolyte concentrations, were used. Acute toxicity study and phytochemical screening of the extract were carried out using standard techniques. Findings The percentage inhibition of diarrhoea by DSS 200, 400 and 600 mg/kg was obtained as 25.7%, 55% and 84.6%, respectively, compared with loperamide that had 87.6% inhibition. DSS dose dependently modulated the number and frequency of defecation, the weight of the faeces of the diarrhoea rats, the distance that was travelled by charcoal meal, mean differences in the full lengths of the intestines and the distance travelled by charcoal meal, weight and volume of intestinal contents, serum and faecal concentrations of potassium, sodium, chloride, magnesium, bicarbonate, iron and zinc relative to the negative control and in a manner akin to loperamide (for the extract at 600 mg/kg). DSS or loperamide attenuated the loss of calcium in the faeces of the rats. DSS possesses anti-diarrhoea properties, which may be attributed to the phytochemicals in it. Finally, the study showed the safety in the usage of DSS. Originality/value DSS exerted its anti-diarrhoea action in castor oil-induced diarrhoea rats, by modulating their intestinal secretory and motile activity in a manner akin to loperamide (for DSS at 600 mg/kg).

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蓖麻油致白化病大鼠腹泻的植物化学筛选及对水刺叶抗腹泻特性的评价

目的研究白化病大鼠200、400、600 mg/kg双荆叶甲醇提取物的植物化学筛选及抗腹泻作用。设计/方法/方法采用三种腹泻模型(蓖麻油致腹泻、蓖麻油致胃肠运动和蓖麻油致肠蠕动)，并测定血清和粪便电解质浓度。采用标准技术对提取物进行急性毒性研究和植物化学筛选。结果DSS 200、400和600 mg/kg对腹泻的抑制率分别为25.7%、55%和84.6%，而洛哌丁胺的抑制率为87.6%。DSS剂量依赖性地调节了排便次数和频率，腹泻大鼠粪便的重量，炭粉传播的距离，肠道长度和炭粉传播距离的平均差异，肠道内容物的重量和体积，血清和粪便中钾，钠，氯化物，镁，碳酸氢盐的浓度，铁和锌相对于阴性对照，方法类似于洛哌丁胺(提取物为600 mg/kg)。DSS或洛哌丁胺减轻了大鼠粪便中钙的流失。DSS具有抗腹泻的特性，这可能归因于其中的植物化学物质。最后，研究表明了DSS使用的安全性。edss在蓖麻油诱导的腹泻大鼠中发挥抗腹泻作用，其作用方式类似于洛哌丁胺(DSS为600 mg/kg)调节肠道分泌和运动活性。

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来源期刊

Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.80

自引率

8.30%

发文量

期刊介绍： Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs