Effect of Papaya Peel Nata Oral Administration on the Blood Glucose Level in Male Rats with Streptozotocin-Induced Diabetic Mellitus

Abstract

Papaya peel, an often-discarded by-product of papaya fruit processing, is rich in fiber, making it a potential raw material for producing nata - a gel-like fermented product with potential health benefits. This study aimed to develop nata product from papaya peel and evaluate its effect on blood glucose in diabetic rats. Crude fiber content and antioxidant capacity of papaya peel nata (PPN) were determined.  Twenty-five male Wistar rats were divided into five groups of 5 rats each: negative control (administered 2 mL distilled water), positive control (administered 0.6 g cellulose), and the treatment groups - administered PPN at doses of 0.5 g (PPN1), 0.6 g (PPN2), and 0.7 g (PPN3) orally once daily for four weeks. All rats were induced with a single intraperitoneal dose of 40 mg/kg of streptozotocin (STZ). Fasting blood glucose (FBG) was measured before and after STZ induction and post-treatment. Body weight, body length, Lee index, and overall health status of the rats were monitored weekly. The results showed that PPN administration led to a significant reduction in FBG after four weeks of treatment. Body weight recovery and minimal muscle mass loss (as indicated by Lee index) were also observed, particularly in the PPN1 group. PPN exhibited good antioxidant activity, and contained high crude fiber (2.08%), which may have contributed to its blood glucose-lowering effect by increasing food viscosity, thereby reducing appetite and delay the absorption of nutrients, including glucose. These findings support the potential for use of PPN as supportive intervention in diabetes management.

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