{"id":58754,"date":"2024-06-25T11:16:14","date_gmt":"2024-06-25T11:16:14","guid":{"rendered":"https:\/\/biomedpharmajournal.org\/?p=58754"},"modified":"2024-10-30T04:12:07","modified_gmt":"2024-10-30T04:12:07","slug":"anti-diabetic-activity-of-spirulina-and-chlorella-in-in-vivo-experimental-rats","status":"publish","type":"post","link":"https:\/\/biomedpharmajournal.org\/staging\/vol17no2\/anti-diabetic-activity-of-spirulina-and-chlorella-in-in-vivo-experimental-rats\/","title":{"rendered":"Anti-diabetic Activity of Spirulina and Chlorella in In vivo Experimental Rats"},"content":{"rendered":"\n

Introduction<\/strong><\/p>\n\n\n\n

Diabetes is characterized by\nhyperglycemia, a condition caused by insufficient or absent insulin in the\nbody. Type 1 diabetes, known as insulin-dependent diabetes mellitus, results\nfrom autoimmune damage, while type 2 diabetes (T2DM), also called\ninsulin-independent diabetes mellitus, is primarily caused by insulin\nresistance in tissues such as muscle, liver, and adipose tissue1<\/sup>. In\nT2DM, the \u03b2-cells in the pancreas cannot adequately compensate for insulin\nresistance. The consumption of increased amounts of refined sugar and\nsaturated fat has often been associated with T2DM and insulin resistance2,3<\/sup>.\nThe International Diabetes Federation reports that approximately 96,000 new\ncases of diabetes are diagnosed each year4<\/sup>.<\/p>\n\n\n\n

Since the beginning of human history, medicinal plants have been\nutilized to create drugs and have been essential in treating many illnesses.\nAround 800 plant species are said by Asian Indians, Chinese, and South\nAmericans to have anti-diabetic properties due to their hypoglycemic activity\npathways5<\/sup>. Most medicinal plants showed evidence of antioxidant\nactivity because they contained active antioxidant substances like\nanthocyanins, flavonoids, isoflavones, coumarins, flavones, catechins, isocatechins\nand lignans, as well as antioxidant vitamins like C and E, b-carotene, and\ntocopherol6<\/sup>.<\/p>\n\n\n\n

Spirulina is a blue-green algae that belongs to the cyanobacterial\nfamily. It is rich in proteins, vitamins, carotenoids, other bioactive\nsubstances, linoleic acid, and vitamin precursors like carotenoids7.8<\/sup>.\nAn alternative kind of green algae rich in protein, fiber, vital fatty acids,\nand a variety of vitamins, minerals, and phytonutrients is called Chlorella9<\/sup>.\nApart from their health benefits, these algae are also being studied as a\npotential bioactive source for diabetic treatment. Evidence suggests that Chlorella\nand Spirulina may enhance insulin sensitivity, increase insulin release from\npancreatic cells, and reduce blood glucose levels10,11<\/sup>. They also\nhave anti-inflammatory properties because of their vitamin and antioxidant\ncontent12<\/sup>.<\/p>\n\n\n\n

This study focused on the hypoglycemic and\nlipid-lowering effects of Spirulina platensis<\/em> and Chlorella<\/em>, both\nalone and in combination, on anti-inflammatory and blood biochemical parameters\nin rats with diabetes mellitus.<\/p>\n\n\n\n

Materials and methods<\/strong><\/p>\n\n\n\n

Materials<\/strong><\/p>\n\n\n\n

Chemicals and Algae<\/strong><\/p>\n\n\n\n

The Institute of Land, Water, and Environmental Research supplied the algae in Giza, Egypt (Spirulina and Chlorella). <\/p>\n\n\n\n

Following the previous study, we purchased alloxan monohydrate from Sigma Corporation and standardized the animal dose to 120 mg\/kg body weight.13<\/sup>. <\/p>\n\n\n\n

Methodology<\/strong>  \n<\/p>\n\n\n\n

Study Animals<\/strong><\/p>\n\n\n\n

This\nstudy used 48 mature male Sprague-Dawley strain albino rats divided\ninto eight groups. Each rat had an initial weight ranging from 200 to 250\ngrams. The rats were obtained from the Agricultural Research Center in Giza,\nEgypt. Before the four-week study, the rats experienced a seven-day adaption\nphase during which they were closely monitored. The participants were given a\nportion of regular food and unrestricted access to water to aid in their\nenvironmental adjustment. <\/p>\n\n\n\n

Induction of diabetes by <\/strong>Alloxan<\/strong>                    <\/strong><\/p>\n\n\n\n

Alloxan, a well-used technique, was used\nto develop diabetes in the experimental rats in this work. The Alloxan,\nacquired from Sigma Aldrich Chemicals, was kept at -4\u00b0C. The test animals had a\n12-h period of fasting before being administered alloxan. The experimental\ngroups (Group-II-iV) were then given different dosages of solitary alloxan\ninto the abdominal cavity, commencing at 120 mg\/kg. The rats were promptly\ngiven freshly produced alloxan solutions at various dosages in each trial.<\/p>\n\n\n\n

Mechanism\nof Action<\/strong>\nAlloxan<\/strong><\/p>\n\n\n\n

A common experimental model for insulin-dependent diabetic mellitus is alloxan-induced diabetes. Alloxan’s mode of action has been thoroughly investigated and is now mainly understood. Numerous investigations have shown that regardless of glucose, alloxan causes an immediate increase in insulin production 14,15<\/sup>. The release of alloxan-induced insulin occurs briefly before being inhibited, even at high glucose levels16<\/sup>. This effect is preceded by the rapid absorption of alloxan by pancreatic beta cells, which has been proposed as one of the primary mechanisms underlying alloxan’s diabetogenic properties.<\/p>\n\n\n\n

Furthermore,\nvarious reducing agents, including reduced glutathione (GSH), cysteine,\nascorbate, and protein-bound sulfhydryl (-SH) groups, are present when\npancreatic beta cells undergo the reduction process17,18<\/sup>. The\nglucokinase sugar-binding site has two -SH groups that alloxan interacts with\nto inactivate the enzyme and cause the disulfide bond to form. <\/p>\n\n\n\n

After alloxan is reduced to dialuric acid, the\nlatter deoxidizes to return to alloxan, starting a redox cycle that yields\nreactive oxygen species and superoxide. Ferric ions are liberated from ferritin\nby superoxide radicals, which then transform it into ferrous and ferric ions19<\/sup>.\nFurthermore, in the presence of superoxide dismutase, superoxide radicals\u2019\ndismutase produces hydrogen peroxide (H2<\/sub>O2<\/sub>). According\nto the Fenton reaction14<\/sup>, extremely reactive hydroxyl radicals are formed\nin ferrous and H2<\/sub>O2<\/sub>.<\/p>\n\n\n\n

Experimental-Animals-Protocol<\/strong><\/strong><\/p>\n\n\n\n

Group 1: Negative control group (- ve)<\/strong><\/p>\n\n\n\n

During the trial, this group was the\nstandard control group and was given regular saline.<\/p>\n\n\n\n

Group <\/strong>2: diabetic group took\nalloxan intraperitoneally (120 mg\/kg)<\/strong>. <\/strong><\/p>\n\n\n\n

Groups 3, 4, and 5:<\/strong> Spirulina algae treated group<\/strong><\/p>\n\n\n\n

After diabetes, Spirulina was given 100 .200 .300 mg \/kg body weight, respectively.<\/strong><\/p>\n\n\n\n

Group 6, 7, and 8: Chlorella alga treated group<\/strong><\/p>\n\n\n\n

After diabetes, Chlorella was given 100 .200 .300 mg \/kg body weight, respectively.<\/strong> <\/p>\n\n\n\n

Calculation of some Nutritional Parameters<\/strong><\/p>\n\n\n\n

Rats were observed eating every day, and their weight was measured once\na week to measure the weight gain (body weight increase). The\nfollowing formulae were used to calculate the findings at the end of the\nexperiment. Feed efficiency ratio (FER) and body weight rise, as reported by\nChapman et al. in 195915<\/sup>.            <\/p>\n\n\n\n

Body weight gain (BWG): <\/strong><\/p>\n\n\n\n

Body weight gain (BWG) was assessed weekly for each animal, and at the end of the trial, the mean and standard error for each group were calculated based on these measurements.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Food efficiency ratio (FER) = Body-weight gain (g) \/ Food-intake (g)<\/p>\n\n\n\n

Relative organs weight = organ-weight (g) \/ Final body-weight (g) \u00d7 100    <\/p>\n\n\n\n

Estimation of the gross chemical\ncomposition<\/strong><\/p>\n\n\n\n

Following the AACC 2000 guidelines,\nthe moisture content, total carbohydrate, protein, fat, ash, and crude fiber\ncontents were measured16<\/sup>.<\/p>\n\n\n\n

Biological analysis.<\/strong><\/p>\n\n\n\n

Collection\nand preparation of blood samples for analysis<\/strong><\/p>\n\n\n\n

Di-ethyl ether was applied to anesthetize the animals in each group after the trial period. Heparinized capillary tubes were used to draw blood samples taken from the rat’s eye’s inner canthus. The serum was then extracted following ten minutes of centrifugation at 3000 rpm. The samples were kept at -20\u02daC in a deep freezer until they were needed for different biochemical analyses. Serum samples were used for the determination of:<\/p>\n\n\n\n

The glucose was estimated using Trinder’s 1969 methodology17<\/sup><\/p>\n\n\n\n

Insulin was determined according to Burgi et al<\/em>., 198818<\/sup>.<\/p>\n\n\n\n

Lipid pattern fractionation:<\/p>\n\n\n\n

Lipid pattern fractionations were evaluated through the utilization kits of spin react enzyme as the following:<\/p>\n\n\n\n

Serum of cholesterol (CHO) was calculated following Young 200119<\/sup><\/p>\n\n\n\n

The serum of triglyceride (TG) was calculated by enzymatic method in accordance with Bucolo and David (1973)20<\/sup><\/p>\n\n\n\n

C-Serum of high-density lipoprotein cholesterol (HDLc) was calculated in accordance with Grodon and Amer (1977)21<\/sup>.<\/p>\n\n\n\n

Serum total Lipids were calculated in accordance with Tietz 197622<\/sup>.<\/p>\n\n\n\n

In compliance with Lee and Nieman 199623<\/sup>, measurements of low-density lipoprotein cholesterol (LDLc) and very low-density lipoprotein cholesterol (VLDLc) were made. as follows:<\/p>\n\n\n\n

VLDL = TG \/ 5<\/p>\n\n\n\n

LDL-c = TC \u2013 (TG \/ 5 – HDL-c)<\/p>\n\n\n\n

Internationally recognized ethical guidelines\nfor using and caring for laboratory animals were followed when applying all\nbiological experimentation techniques. The Research Ethics Committee of the\nUniversity of Tabuk’s Faculty of Science also authorized the experiment.<\/p>\n\n\n\n

Statistical analysis<\/strong><\/p>\n\n\n\n

Armitage and Berry 1987 [24] stated that\nall tests were run using the statistical analysis software computer program\n(SPSS, version 24, 2016). After gathering the data, it was shown as means \u00b1\nstandard deviations or means \u00b1 SD. The statistical analysis used a one-way\nanalysis of variance (ANOVA<\/em>), and a comparison of the group means was\nperformed using the least significant difference (LSD) statistic test.<\/p>\n\n\n\n

Results      <\/strong><\/p>\n\n\n\n

Table 1\ndemonstrated no statistically significant variations in feed intake, body\nweight growth percentage, final weight, or feed efficiency ratio (FER) between\ndiabetes and control groups. The Spirulina Spirulina 100, 200, and 300 and Chlorella\n100, 200, and 300 treated groups had substantially greater final weights, weight\ngain, weight gain percentages, and feed efficiency ratios (FER) than the\ncontrol (+ve) group.<\/p>\n\n\n\n

Table 1: Nutritional markers of rats with T2DM treated with Spirulina 100, 200, and 300, and rats with negative control (-ve) and untreated (+ve) groups<\/strong>.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

    Variables<\/strong>  <\/strong><\/p>\n

Groups        <\/strong><\/p>\n<\/td>\n

\n

Initial weight<\/strong><\/p>\n

(gm)<\/strong><\/p>\n<\/td>\n

\n

Final weight<\/strong><\/p>\n

(gm)<\/strong><\/p>\n<\/td>\n

\n

Weight gain
(gm)<\/strong><\/p>\n<\/td>\n

\n

Weight<\/strong> Gain
<\/strong>%<\/strong><\/p>\n<\/td>\n

\n

Feed intake.<\/strong>(gm)<\/strong><\/p>\n<\/td>\n

\n

FER<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Control (<\/strong>+<\/strong>ve)<\/strong><\/p>\n<\/td>\n

\n

162a<\/sup><\/p>\n

\u00b19.67<\/p>\n<\/td>\n

\n

165.66d<\/sup><\/p>\n

\u00b16.87<\/p>\n<\/td>\n

\n

3.66e<\/sup><\/p>\n

\u00b1 1.76<\/p>\n<\/td>\n

\n

2.26e<\/sup><\/p>\n

\u00b10.90<\/p>\n<\/td>\n

\n

13.82a<\/sup><\/p>\n

\u00b11.90<\/p>\n<\/td>\n

\n

0.008e<\/sup><\/p>\n

\u00b10.001<\/p>\n<\/td>\n<\/tr>\n

\n

Control <\/strong><\/p>\n

(-ve)  <\/strong><\/p>\n<\/td>\n

\n

155.33a<\/sup><\/p>\n

\u00b17.54<\/p>\n<\/td>\n

\n

212a<\/sup><\/p>\n

\u00b13.98<\/p>\n<\/td>\n

\n

56.66a<\/sup><\/p>\n

\u00b14.98<\/p>\n<\/td>\n

\n

36.48a<\/sup><\/p>\n

\u00b12.13<\/p>\n<\/td>\n

\n

13.31a<\/sup><\/p>\n

\u00b11.56<\/p>\n<\/td>\n

\n

0.141a<\/sup><\/p>\n

\u00b10.012<\/p>\n<\/td>\n<\/tr>\n

\n

Spirulina<\/strong><\/p>\n

100<\/strong><\/p>\n<\/td>\n

\n

158.25a<\/sup><\/p>\n

\u00b18.31<\/p>\n<\/td>\n

\n

186.5 c<\/sup><\/p>\n

\u00b17.87<\/p>\n<\/td>\n

\n

28.25c<\/sup><\/p>\n

\u00b13.90<\/p>\n<\/td>\n

\n

17.85bc<\/sup><\/p>\n

\u00b11.07<\/p>\n<\/td>\n

\n

13.31 a<\/sup><\/p>\n

\u00b11.76<\/p>\n<\/td>\n

\n

0.070c<\/sup><\/p>\n

\u00b10.021<\/p>\n<\/td>\n<\/tr>\n

\n

Spirulina<\/strong><\/p>\n

200<\/strong><\/p>\n<\/td>\n

\n

164.25a<\/sup><\/p>\n

\u00b15.76<\/p>\n<\/td>\n

\n

185c<\/sup><\/p>\n

\u00b16.87<\/p>\n<\/td>\n

\n

20.75d<\/sup><\/p>\n

\u00b13.32<\/p>\n<\/td>\n

\n

12.63d<\/sup><\/p>\n

\u00b11.43<\/p>\n<\/td>\n

\n

14.06 a<\/sup><\/p>\n

\u00b11.45<\/p>\n<\/td>\n

\n

0.049d<\/sup><\/p>\n

\u00b10.011<\/p>\n<\/td>\n<\/tr>\n

\n

Spirulina<\/strong><\/p>\n

300<\/strong><\/p>\n<\/td>\n

\n

167a<\/sup><\/p>\n

\u00b16.98<\/p>\n<\/td>\n

\n

191bc<\/sup><\/p>\n

\u00b18.90<\/p>\n<\/td>\n

\n

24c<\/sup><\/p>\n

\u00b14.65<\/p>\n<\/td>\n

\n

14.37c<\/sup><\/p>\n

\u00b12.50<\/p>\n<\/td>\n

\n

13.94a<\/sup><\/p>\n

\u00b11.15<\/p>\n<\/td>\n

\n

0.057d<\/sup><\/p>\n

\u00b10.001<\/p>\n<\/td>\n<\/tr>\n

\n

Chlorella<\/strong><\/p>\n

100<\/strong><\/p>\n<\/td>\n

\n

164.25a<\/sup><\/p>\n

\u00b17.86<\/p>\n<\/td>\n

\n

200.25b<\/sup><\/p>\n

\u00b18.98<\/p>\n<\/td>\n

\n

36b<\/sup><\/p>\n

\u00b12.76<\/p>\n<\/td>\n

\n

21.91b<\/sup><\/p>\n

\u00b12.54<\/p>\n<\/td>\n

\n

13.53a<\/sup><\/p>\n

\u00b12.01<\/p>\n<\/td>\n

\n

0.088b<\/sup><\/p>\n

\u00b10.013<\/p>\n<\/td>\n<\/tr>\n

\n

Chlorella<\/strong><\/p>\n

200<\/strong><\/p>\n<\/td>\n

\n

166.75a<\/sup><\/p>\n

\u00b16.98<\/p>\n<\/td>\n

\n

200.5b<\/sup><\/p>\n

\u00b17.98<\/p>\n<\/td>\n

\n

33.75b<\/sup><\/p>\n

\u00b13.21<\/p>\n<\/td>\n

\n

20.23b<\/sup><\/p>\n

\u00b12.90<\/p>\n<\/td>\n

\n

13.42a<\/sup><\/p>\n

\u00b11.90<\/p>\n<\/td>\n

\n

0.083b<\/sup><\/p>\n

\u00b10.002<\/p>\n<\/td>\n<\/tr>\n

\n

Chlorella<\/strong><\/p>\n

300<\/strong><\/p>\n<\/td>\n

\n

162.25a<\/sup><\/p>\n

\u00b16.96<\/p>\n<\/td>\n

\n

197.33bc<\/sup><\/p>\n

\u00b16.87<\/p>\n<\/td>\n

\n

35.08b<\/sup><\/p>\n

\u00b13.71<\/p>\n<\/td>\n

\n

21.62b<\/sup><\/p>\n

\u00b12.15<\/p>\n<\/td>\n

\n

13.76a<\/sup><\/p>\n

\u00b11.90<\/p>\n<\/td>\n

\n

0.084b<\/sup><\/p>\n

\u00b10.001<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The means in each row, denoted by a distinct subscript (a, b, c, and d), exhibit a significant difference at (P<0.05).<\/p>\n\n\n

The blood glucose level in the control (+ve) group increased considerably over the course of four weeks as compared to the control (-ve) group, according to the data in Table (2). Over Spirulina ChlorellaChlorellafour weeks, the blood glucose levels of the Spirulina 100, 200, 300 and Chlorella 100, 200, 300 treated groups gradually and significantly decreased compared to the control (+ve) group. <\/p>\n\n\n\n

Table 2: Effect of Spirulina 100, 200, 300, Chlorella100, 200, and 300 on Blood<\/strong> glucose<\/strong> level in T2DM rat groups<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n
\n

Group<\/strong><\/p>\n<\/td>\n

\n

(mg \/dl)<\/p>\n<\/td>\n

\n

Control<\/strong><\/p>\n

(+)<\/strong><\/p>\n<\/td>\n

\n

Control<\/strong><\/p>\n

(-)<\/strong><\/p>\n<\/td>\n

\n

S 100<\/strong><\/p>\n<\/td>\n

\n

S 200<\/strong><\/p>\n<\/td>\n

\n

S 300<\/strong><\/p>\n<\/td>\n

\n

CH 100<\/strong><\/p>\n<\/td>\n

\n

CH 200<\/strong><\/p>\n<\/td>\n

\n

CH 300<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

First  week<\/strong><\/p>\n<\/td>\n

\n

429.33d<\/sup><\/p>\n

\u00b138.99<\/p>\n<\/td>\n

\n

94a<\/sup><\/p>\n

\u00b114.11<\/p>\n<\/td>\n

\n

354.33a<\/sup><\/p>\n

\u00b140.51<\/p>\n<\/td>\n

\n

355.33a<\/sup><\/p>\n

\u00b144.45<\/p>\n<\/td>\n

\n

287.33a<\/sup><\/p>\n

\u00b163.28<\/p>\n<\/td>\n

\n

351a<\/sup><\/p>\n

\u00b169.91<\/p>\n<\/td>\n

\n

328a<\/sup><\/p>\n

\u00b124.87<\/p>\n<\/td>\n

\n

290 a<\/sup><\/p>\n

\u00b146.03<\/p>\n<\/td>\n<\/tr>\n

\n

Second week<\/strong><\/p>\n<\/td>\n

\n

456.33c<\/sup><\/p>\n

\u00b129.19<\/p>\n<\/td>\n

\n

95.33a<\/sup><\/p>\n

\u00b110.50<\/p>\n<\/td>\n

\n

293.33ab<\/sup><\/p>\n

\u00b143.82<\/p>\n<\/td>\n

\n

309.33b<\/sup><\/p>\n

\u00b130.52<\/p>\n<\/td>\n

\n

252.66ab<\/sup><\/p>\n

\u00b146.51<\/p>\n<\/td>\n

\n

315.66ab<\/sup><\/p>\n

\u00b164.01<\/p>\n<\/td>\n

\n

260.33b<\/sup><\/p>\n

\u00b137.05<\/p>\n<\/td>\n

\n

243.66ab<\/sup><\/p>\n

\u00b129.83<\/p>\n<\/td>\n<\/tr>\n

\n

Third week<\/strong><\/p>\n<\/td>\n

\n

467.66b<\/sup><\/p>\n

\u00b141.05<\/p>\n<\/td>\n

\n

94 a<\/sup><\/p>\n

\u00b19.64<\/p>\n<\/td>\n

\n

264.33b<\/sup><\/p>\n

\u00b156.85<\/p>\n<\/td>\n

\n

270.66c<\/sup><\/p>\n

\u00b131.50<\/p>\n<\/td>\n

\n

221b<\/sup><\/p>\n

\u00b128.84<\/p>\n<\/td>\n

\n

292.33b<\/sup><\/p>\n

\u00b152.70<\/p>\n<\/td>\n

\n

220.66bc<\/sup><\/p>\n

\u00b132.19<\/p>\n<\/td>\n

\n

175.66b<\/sup><\/p>\n

\u00b130.28<\/p>\n<\/td>\n<\/tr>\n

\n

Fourth week<\/strong><\/p>\n<\/td>\n

\n

503a<\/sup><\/p>\n

\u00b143.09<\/p>\n<\/td>\n

\n

95.33a<\/sup><\/p>\n

\u00b19.01<\/p>\n<\/td>\n

\n

257.66b<\/sup><\/p>\n

\u00b161.07<\/p>\n<\/td>\n

\n

178d<\/sup><\/p>\n

\u00b118.33<\/p>\n<\/td>\n

\n

163c<\/sup><\/p>\n

\u00b119.07<\/p>\n<\/td>\n

\n

202.66c<\/sup><\/p>\n

\u00b111.06<\/p>\n<\/td>\n

\n

163c<\/sup><\/p>\n

\u00b137.81<\/p>\n<\/td>\n

\n

131bc<\/sup><\/p>\n

\u00b122.27<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The means in each row, denoted by a distinct subscript (a, b, c, and d), exhibit a significant difference at (P<0.05).<\/p>\n\n\n\n
\"\"<\/td>\nFigure 1: Effect of Spirulina 100, 200, 300, Chlorella100, 200, and 300 on Blood glucose level in T2DM rat groups.<\/strong>

<\/p>\n

Click here to view Figure<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n

The information in Table (3) demonstrated a very\nnoticeable drop in insulin levels over the course of four weeks in the control\n(+ve) group as compared to the control (-ve) group. After two and four weeks of\ninsulin levels, the Spirulina 100, 200, 300, Chlorella 100, 200, and 300\ntreated groups showed a substantial rise. This was the most significant level\nin favor of Spirulina Spirulina 300 and Chlorella 300 compared with control\n(+ve). <\/p>\n\n\n\n

Table 3: Effect of Spirulina 100, 200, 300, Chlorella100, 200 and 300 on Insulin level in T2DM rat groups.<\/strong><\/p>\n\n\n\n\n\n\n\n
\n

Group<\/strong><\/p>\n<\/td>\n

\n

Control (+)<\/strong><\/p>\n<\/td>\n

\n

Control (-)<\/strong><\/p>\n<\/td>\n

\n

S 100<\/strong><\/p>\n<\/td>\n

\n

S 200<\/strong><\/p>\n<\/td>\n

\n

S 300<\/strong><\/p>\n<\/td>\n

\n

CH 100<\/strong><\/p>\n<\/td>\n

\n

CH 200<\/strong><\/p>\n<\/td>\n

\n

CH 300<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

After 2 weeks<\/strong><\/p>\n<\/td>\n

\n

105a<\/sup><\/p>\n

12.72\u00b1<\/p>\n<\/td>\n

\n

273.5b<\/sup><\/p>\n

13.43\u00b1<\/p>\n<\/td>\n

\n

181ab<\/sup><\/p>\n

10.38\u00b1<\/p>\n<\/td>\n

\n

210.5b<\/sup><\/p>\n

21.92\u00b1<\/p>\n<\/td>\n

\n

234b<\/sup><\/p>\n

8.38\u00b1<\/p>\n<\/td>\n

\n

193.5 b<\/sup><\/p>\n

17.67\u00b1<\/p>\n<\/td>\n

\n

226.5 b<\/sup><\/p>\n

26.16\u00b1<\/p>\n<\/td>\n

\n

249 b<\/sup><\/p>\n

2.82\u00b1<\/p>\n<\/td>\n<\/tr>\n

\n

After 4 weeks<\/strong><\/p>\n<\/td>\n

\n

89b<\/sup><\/p>\n

2.8\u00b1<\/p>\n<\/td>\n

\n

302.5a<\/sup><\/p>\n

19.09\u00b1<\/p>\n<\/td>\n

\n

206a<\/sup><\/p>\n

12.72\u00b1<\/p>\n<\/td>\n

\n

240a<\/sup><\/p>\n

15.55\u00b1<\/p>\n<\/td>\n

\n

243a<\/sup><\/p>\n

8.48\u00b1<\/p>\n<\/td>\n

\n

235.5a<\/sup><\/p>\n

7.77\u00b1<\/p>\n<\/td>\n

\n

266.5a<\/sup><\/p>\n

6.36\u00b1<\/p>\n<\/td>\n

\n

285.5 a<\/sup><\/p>\n

9.19\u00b1<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The means in each row, denoted by a distinct subscript (a, b, c, and d), exhibit a significant difference at (P<0.05).<\/p>\n\n\n\n
\"\"<\/td>\n\n

Figure 2<\/strong>: Effect of Spirulina 100, 200, 300 and Chlorella 100, 200, 300 on Insulin level<\/strong> in T2DM rat groups.<\/strong><\/p>\n

<\/p>\n

Click here to view Figure<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n

Comparing the diabetic rats to the\nnegative control (-ve) group, Table (4) showed a substantial increase in CH,\nLDL, TG, and VLDL and a significant decrease in HDL. The Spirulina 100, 200,\nand 300 and Chlorella 100, 200, and 300 treated groups showed a substantial\ndrop in TG, CH, LDL, and VLDL and a considerable rise in HDL compared to the\npositive control (+ve) group. The\ndiabetic rat groups with the highest response to cholesterol reduction were\nthose given 300 Spirulina and 300 Chlorella. <\/p>\n\n\n\n

Table 4: Effect of Spirulina 100, 200, 300 and Chlorella100, 200, 300 on lipid pattern in T2DM rat group.<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Gp.<\/strong><\/p>\n<\/td>\n

\n

CH<\/strong><\/p>\n

(mg\/dl)<\/strong><\/p>\n<\/td>\n

\n

HDL<\/strong><\/p>\n

(mg\/dl)<\/strong><\/p>\n<\/td>\n

\n

LDL<\/strong><\/p>\n

(mg\/dl)<\/strong><\/p>\n<\/td>\n

\n

TG<\/strong><\/p>\n

(mg\/dl)<\/strong><\/p>\n<\/td>\n

\n

VLDL<\/strong><\/p>\n

 (mg\/dl)<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Control<\/strong><\/p>\n

+<\/strong><\/p>\n<\/td>\n

\n

115.5a<\/sup><\/p>\n

\u00b17.77<\/p>\n<\/td>\n

\n

38cd<\/sup><\/p>\n

\u00b15.65<\/p>\n<\/td>\n

\n

51a<\/sup><\/p>\n

\u00b12.82<\/p>\n<\/td>\n

\n

131.5a<\/sup><\/p>\n

\u00b14.94<\/p>\n<\/td>\n

\n

26.3a<\/sup><\/p>\n

\u00b10.98<\/p>\n<\/td>\n<\/tr>\n

\n

Conrtol<\/strong><\/p>\n

–<\/strong><\/p>\n<\/td>\n

\n

60.5e<\/sup><\/p>\n

\u00b14.94<\/p>\n<\/td>\n

\n

45b<\/sup><\/p>\n

\u00b12.82<\/p>\n<\/td>\n

\n

2.5f<\/sup><\/p>\n

\u00b10.70<\/p>\n<\/td>\n

\n

65.5e<\/sup><\/p>\n

\u00b14.49<\/p>\n<\/td>\n

\n

13.1e<\/sup><\/p>\n

\u00b10.98<\/p>\n<\/td>\n<\/tr>\n

\n

Spirulina<\/strong><\/p>\n

100<\/strong><\/p>\n<\/td>\n

\n

103b<\/sup><\/p>\n

\u00b12.82<\/p>\n<\/td>\n

\n

37d<\/sup><\/p>\n

\u00b11.41<\/p>\n<\/td>\n

\n

43.5b<\/sup><\/p>\n

\u00b13.18<\/p>\n<\/td>\n

\n

112.5b<\/sup><\/p>\n

\u00b17.42<\/p>\n<\/td>\n

\n

22.5b<\/sup><\/p>\n

\u00b11.48<\/p>\n<\/td>\n<\/tr>\n

\n

Spirulina<\/strong><\/p>\n

200<\/strong><\/p>\n<\/td>\n

\n

89cd<\/sup><\/p>\n

\u00b14.24<\/p>\n<\/td>\n

\n

42.5c<\/p>\n

\u00b12.12<\/p>\n<\/td>\n

\n

27d<\/sup><\/p>\n

\u00b11.21<\/p>\n<\/td>\n

\n

97.5bc<\/sup><\/p>\n

\u00b19.19<\/p>\n<\/td>\n

\n

19.5bc<\/sup><\/p>\n

\u00b11.83<\/p>\n<\/td>\n<\/tr>\n

\n

Spirulina<\/strong><\/p>\n

300<\/strong><\/p>\n<\/td>\n

\n

77d<\/sup><\/p>\n

\u00b12.82<\/p>\n<\/td>\n

\n

46.5b<\/sup><\/p>\n

\u00b12.12<\/p>\n<\/td>\n

\n

13de<\/sup><\/p>\n

\u00b14.24<\/p>\n<\/td>\n

\n

86c<\/sup><\/p>\n

\u00b14.24<\/p>\n<\/td>\n

\n

17.2c<\/sup><\/p>\n

\u00b10.84<\/p>\n<\/td>\n<\/tr>\n

\n

Chlorella<\/strong><\/p>\n

100<\/strong><\/p>\n<\/td>\n

\n

91.5c<\/sup><\/p>\n

4.99\u00b1<\/p>\n<\/td>\n

\n

39.5cd<\/sup><\/p>\n

2.12 \u00b1<\/p>\n<\/td>\n

\n

31c<\/sup><\/p>\n

1.10\u00b1<\/p>\n<\/td>\n

\n

105b<\/sup><\/p>\n

12.72\u00b1<\/p>\n<\/td>\n

\n

21b<\/sup><\/p>\n

2.54\u00b1<\/p>\n<\/td>\n<\/tr>\n

\n

Chlorella<\/strong><\/p>\n

200<\/strong><\/p>\n<\/td>\n

\n

75d<\/sup><\/p>\n

8.48\u00b1<\/p>\n<\/td>\n

\n

51a<\/sup><\/p>\n

2.82\u00b1<\/p>\n<\/td>\n

\n

7.5e<\/sup><\/p>\n

3.53\u00b1<\/p>\n<\/td>\n

\n

83.5c<\/sup><\/p>\n

12.02\u00b1<\/p>\n<\/td>\n

\n

16.7c<\/sup><\/p>\n

2.40\u00b1<\/p>\n<\/td>\n<\/tr>\n

\n

Chlorella<\/strong><\/p>\n

300<\/strong><\/p>\n<\/td>\n

\n

70.5de<\/sup><\/p>\n

\u00b13.53<\/p>\n<\/td>\n

\n

49.5a<\/sup><\/p>\n

3.12 \u00b1<\/p>\n<\/td>\n

\n

7e<\/sup><\/p>\n

1.41 \u00b1<\/p>\n<\/td>\n

\n

70.5d<\/sup><\/p>\n

0.70 \u00b1<\/p>\n<\/td>\n

\n

14.1d<\/sup><\/p>\n

0.14 \u00b1<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The means in each row, denoted by a distinct subscript (a, b, c, and d), exhibit a significant difference at (P<0.05).<\/p>\n\n\n\n
\"\"<\/td>\n\n

Figure 3:<\/strong> Effect of Spirulina 100, 200, 300 and Chlorella100, 200, 300 on lipid pattern in T2DM rat groups.<\/strong><\/p>\n

<\/p>\n

Click here to view Figure<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n

Table (5)\ndemonstrated a significant drop in phospholipids and a significant rise in\ntotal lipids when comparing the diabetic rats to the negative control group\n(-ve). Compared to the positive control (+ve) group, the Spirulina 100, 200,\nand 300, and Chlorella 100, 200, and 300 treated groups had a substantial\ndecrease in total lipids and a considerable increase in phospholipids. Chlorella\n300 was determined to have the highest amounts of phospholipid and the lowest\nconcentrations. <\/p>\n\n\n\n

Table 5: Effect of Spirulina 100, 200, 300 and Chlorella100, 200, 300 on (Phospholipids and Total lipids) in diabetes rat groups.<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Gp.<\/strong><\/p>\n<\/td>\n

\n

Phospholipids<\/strong><\/p>\n

(mg\/dl)<\/strong><\/p>\n<\/td>\n

\n

Total lipids<\/strong><\/p>\n

(mg\/dl)<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Control+<\/strong><\/p>\n<\/td>\n

\n

39e<\/sup>\u00b12.82<\/p>\n<\/td>\n

\n

401.5a<\/sup>\u00b120.50<\/p>\n<\/td>\n<\/tr>\n

\n

Conrtol –<\/strong><\/p>\n<\/td>\n

\n

85a<\/sup>\u00b15.65<\/p>\n<\/td>\n

\n

205f<\/sup>\u00b115.55<\/p>\n<\/td>\n<\/tr>\n

\n

Spirulina 100<\/strong><\/p>\n<\/td>\n

\n

45d<\/sup>\u00b14.24<\/p>\n<\/td>\n

\n

340b<\/sup>\u00b116.97<\/p>\n<\/td>\n<\/tr>\n

\n

Spirulina 200<\/strong><\/p>\n<\/td>\n

\n

56c<\/sup>\u00b14.24<\/p>\n<\/td>\n

\n

288c<\/sup>\u00b12.88<\/p>\n<\/td>\n<\/tr>\n

\n

Spirulina 300<\/strong><\/p>\n<\/td>\n

\n

65b<\/sup>\u00b14.24<\/p>\n<\/td>\n

\n

263.5d<\/sup>\u00b17.77<\/p>\n<\/td>\n<\/tr>\n

\n

Chlorella 100<\/strong><\/p>\n<\/td>\n

\n

49d<\/sup>\u00b14.24<\/p>\n<\/td>\n

\n

321bc<\/sup>\u00b119.79<\/p>\n<\/td>\n<\/tr>\n

\n

Chlorella 200<\/strong><\/p>\n<\/td>\n

\n

68.51b<\/sup>\u00b13.18<\/p>\n<\/td>\n

\n

259.5d<\/sup>\u00b19.54<\/p>\n<\/td>\n<\/tr>\n

\n

Chlorella 300<\/strong><\/p>\n<\/td>\n

\n

74ab<\/sup>\u00b15.65<\/p>\n<\/td>\n

\n

240.51e<\/sup>\u00b113.43<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The means in each row, denoted by a distinct subscript (a, b, c, and d), exhibit a significant difference at (P<0.05).<\/p>\n\n\n\n
\"\"<\/td>\n\n

Figure 4:<\/strong> Effect of Spirulina 100, 200, 300 and Chlorella100, 200, 300 on (Phospholipids and Total lipids) in diabetes rat groups.<\/strong><\/p>\n

<\/p>\n

Click here to view Figure<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n

Discussion<\/strong><\/p>\n\n\n\n

In this work, we examined\nthe effects of Spirulina and Chlorella on the lipid profile, blood glucose, and\ninsulin levels of rats who were given fake diabetes. The combination of Spirulina and Chlorella was\nshown to be more effective than either one alone, as seen by the significant\nimprovements in all examined parameters (body weight, blood sugar, insulin\nlevels, HDL, LDL, VLDL, CH, TG, and phospholipids). Considering the following\nimportant issues:<\/p>\n\n\n\n

Effect on Body weight<\/strong><\/p>\n\n\n\n

Compared\nto rats with diabetes, rats with induced diabetes fed a meal containing 100,\n200, and 300 mg\/kg of spirulina, and 100, 200, and 300 mg\/kg of Chlorella\nshowed a significant increase in body weight. This result aligned with the\nfindings published by Lee et al. (2008)1<\/sup>. In diabetic rats, both SP\nand CH increased body weight. This might be related to an increase in food\nintake or an increase in insulin production, both of which are important for\ndiabetes patients to maintain their body weight 2<\/sup>.<\/p>\n\n\n\n

Effect of SP and CH on BG level and Insulin level.<\/strong><\/p>\n\n\n\n

At the\nstart of the trial, the BG levels of every rat in the study were comparable.\nFollowing a 4-week course of therapy, the rats given SP and CH showed lower BG\nlevels than the diabetic-induced rats. Additionally, BG levels were\nsignificantly lower in the SP and CH groups than in the untreated group (p <\n0.05). Our findings showed that BG levels were considerably lower in diabetic\nrat groups treated with increasing dosages of SP and CH than in the diabetic\ncontrol group. This was consistent with the findings of research conducted by\nMetwally (2015)3<\/sup>, who found that oral treatment of SP significantly\nreduced blood glucose. The enhanced skeletal muscle and hepatic glucose\nabsorption caused by these nonspecific microalgae may have a hypoglycemic\neffect4<\/sup>. <\/p>\n\n\n\n

In STZ-induced diabetic\nmice, the oral treatment of 100 mg\/kg Chlorella for 90 days led to a\nconsiderable decrease in plasma glucose and a rise in plasma insulin levels5<\/sup>.\nIn addition, Gargouri et al. observed that a meal supplemented with 5% Spirulina\nfor 21 days decreased blood glucose levels. Previous research has indicated\nthat Spirulina and Chlorella alone or in combination can have an\nantihyperglycemic impact5,6<\/sup>. Chlorella may improve insulin\nsensitivity by stimulating \u03b2 cells to secrete more insulin, increasing insulin\nproduction7<\/sup>.<\/p>\n\n\n\n

Effect on lipid profile.<\/strong><\/p>\n\n\n\n

Patients with diabetes mellitus may have\nmarkedly elevated triglyceride (TG) levels, leading to lipid degradation and\nobesity8,9<\/sup>. Evidence shows that taking Spirulina as a dietary\nsupplement lowers hypercholesterolemia because it has a substantial amount of\ncysteine in its Cphycocyanin protein10<\/sup>. According to some authors,\nconsuming this alga lowers intestinal absorption of cholesterol and bile acid\nreabsorption in the ileum. They thus argue that Spirulina is a functional food\nthat can help with weight loss6,11<\/sup>. Chlorella has also been shown to\nreduce TG levels12 by stopping the liver from forming fatty acids.<\/p>\n\n\n\n

Patients with diabetes\nmellitus may have a marked increase in triglyceride (TG) levels, which can\naccelerate the breakdown of fat and raise the risk of obesity8,9<\/sup>.\nEvidence shows that taking Spirulina as a dietary supplement protects against\nhypercholesterolemia because of the large cysteine in its phycocyanin protein10<\/sup>.\nSome authors claim that consuming this alga lessens the number of bile acids reabsorbed\nin the ileum and the quantity of cholesterol absorbed through the intestines.\nAccording to them, Spirulina may be considered a functional food that can aid\nin weight loss6,11<\/sup>. Chlorella also reduces TG levels by blocking the\nsynthesis of hepatic fatty acids12<\/sup>. Furthermore, because Spirulina includes\na significant quantity of cysteine in its Cphycocyanin protein, using it as a\ndietary supplement may help prevent hypercholesterolemia15<\/sup>.<\/p>\n\n\n\n

Prior research has\nexamined the impact of Spirulina and Chlorella on diabetes and lipid profile,\nyielding helpful knowledge on their possible therapeutic advantages. Although I\nlack access to particular research.<\/p>\n\n\n\n

The current research\nfound a significant reduction in blood glucose levels after administering Spirulina\nand Chlorella therapy. This discovery is consistent with other research that\nhas shown the hypoglycemic properties of these algae. It is worth mentioning\nthat the extent of blood glucose decrease might fluctuate among research owing\nto variations in dose, treatment duration, and the severity of diabetes in the\nanimal models or human individuals being studied.  <\/p>\n\n\n\n

The current study\nconfirms prior research findings that show an increase in insulin levels after\ntreatment with Spirulina and Chlorella. These data indicate that these algae can\npotentially improve insulin sensitivity or promote insulin production.\nNevertheless, discrepancies in the study’s structure and the particular\ntechniques used to assess insulin levels might influence the divergent results\nobtained36<\/sup>.
\n
\nThe current study revealed that Spirulina and Chlorella had favorable impacts\non lipid profile. These benefits include decreases in cholesterol, LDL, TG, and\nVLDL levels and an increase in HDL. These findings are in line with prior\nstudies. Several studies have shown the lipid-lowering properties of these\nalgae, which may be linked to their abundant levels of polyunsaturated fatty\nacids, phytosterols, and antioxidant substances37<\/sup>. Nevertheless,\ndifferences in the characteristics of the groups being studied, the amount of\nalgae administered, and the length of the treatment period might all have a\nrole in the inconsistencies reported in the extent of the effects38<\/sup>.\n
\n
\nIt is essential to mention that while there is an increasing amount of data\nsupporting the potential advantages of Spirulina and Chlorella in managing\ndiabetes and improving lipid profiles, the area is still developing, and some\nresearch may provide contradictory findings. Moreover, discrepancies in\nresearch methodology, such as the use of animal models vs human participants\nand variability in the quality and composition of algae, pose difficulties in\nmaking direct comparisons. <\/p>\n\n\n\n

We can conclude that Spirulina has been\nindicated as a functional food that can help people lose weight6,11<\/sup>.\nChlorella has also been demonstrated to lower TG levels by preventing the\nformation of fatty acids in the liver12,35<\/sup>.<\/a><\/p>\n\n\n\n

Conclusion and recommendations<\/strong><\/p>\n\n\n\n

This study demonstrates that\nadministering Spirulina, Chlorella, or a combination of both orally to rats\nwith induced diabetes significantly improves several factors, including body\nweight, blood glucose, insulin levels, and lipid profile. Both Spirulina and\nChlorella showed promising results individually, with even greater efficacy\nobserved when combined. These improvements suggest the potential of Spirulina\nand Chlorella as dietary supplements for managing diabetes-related issues.\nHowever, further research is needed to explore their benefits in diabetic\nindividuals. Clinical studies involving diabetic patients could provide\nvaluable insights into the effectiveness and safety of these algae as adjunct\ntherapies for diabetes and its complications. Additionally, investigating the\nunderlying mechanisms by which Spirulina and Chlorella exert their effects on\ndiabetes control could offer valuable therapeutic insights. Establishing\nevidence-based guidelines regarding the optimal dosage and duration of\ntreatment with Spirulina and Chlorella is crucial. Moreover, ensuring the\nquality and integrity of Spirulina and Chlorella products used in research and\nclinical settings is essential to guarantee their effectiveness and safety. <\/p>\n\n\n\n

Conflict of interest<\/strong><\/p>\n\n\n\n

No conflict of interest<\/p>\n\n\n\n

Funding Sources<\/strong><\/p>\n\n\n\n

The authors extend their appreciation to the Deanship of Scientific Research at \u201cThe University of Tabuk, KSA\u201d for funding this work through Research Group, Grant\/Award Number: -S-1441-0091<\/p>\n\n\n\n

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