Antioxidant and Anti-ulcer Activities of Fermented soybean (Natto) and Moringa oleifera leaves in Male Albino Rats

Abstract

Peptic ulcer disease is caused by spicy food, stress, alcohol, gastric surgery and Helicobacter pylori. Studies are being directed towards using natural products for developing ulcer drugs with minimal side effects. The antioxidant, total phenolic content (TPC), and anti-ulcer activity of the powders were investigated, in addition to the fortification of soup with them. TPC of Moringa oleifera (MO) leaves andfermented soybean (Natto) extracts was high for both soybean and MO leaves aqueous extracts. Gallic acid was discovered to be the main component of phenolic represent 1464.304μg/gm sample in soybean Natto, whereas chlorogenic acid was the main component of MO leaves (2218.493 μg/gm). According Safaa T. Gohari Marwa Hanafy Mahmoud and Samar M. Mahdy 130 to the antioxidant activity results, MO leaves had 2.6 times the antioxidant activity of fermented soybean Natto by 1, 1-diphenyl-2picrylhydrazyl (DPPH). Also, ferric reducing power activities results indicated that MO leaves gave high reducing power activities 64.4 times more than fermented soybean Natto. After pre-treated with Natto (25 , 50%) and aqueous extract of MO leaves (5, 10%)For 7 days, then all animalsadministration by asprineat a dose of 500 mg/kg bw suspended in water for the induction of acute gastric ulcer, ulcer index, protective index, volume of gastric juice and pH of gastric juice were evaluated. In biochemical parameters, lipid peroxidation, superoxide dismutase (SOD), gluthathione peroxidase (GPx), malondialdehyde (MDA) and Catalase (CAT) were evaluated. Ranitidine was used as a positive control. All the macroscopic and biochemical parameters showed significant anti-ulcer activity offermented soybeanNatto and aqueous extract of MO leaves. The anti-ulcer activity was almost comparable to the positive control. Ready to cook soup was an ideal product to be fortified with either soybean Natto or MO leaves and the addition of soybean natto was found to be highly acceptable comparing to the control sample in some cases because of its meat like flavor and taste which was more accepted for some panelists. While a gradient of admission was found in other samples.