Papaya Peel Nata as a Novel Dietary Fiber Source for Glycemic Control and Gut Microbiome Restoration in Streptozotocin-Induced Diabetic Rats

Abstract

Papaya peel, a by-product of papaya fruit processing, is a rich source of dietary fiber, making it a promising raw material for producing nata, a gel-like fermented product with potential health benefits. This study evaluated the effects of papaya peel nata (PPN) on glycemic control and gut microbiota in male Wistar rats with streptozotocin (STZ)-induced diabetes. Twenty male Wistar rats were divided into four groups of 5 rats each: negative control (administered 2 mL distilled water) and treatment groups administered PPN at doses of 0.5 (PPN1), 0.6 (PPN2), and 0.7 g (PPN3) orally once daily for weeks. All rats were induced with a single intraperitoneal dose of 40 mg/kg of STZ. Fasting blood glucose (FBG), hemoglobin A1c (HbA1c), and gut microbiota composition, specifically <i>Lactobacillus gasseri</i>, were assessed. The rat’s body weight, length, Lee index, and health status were monitored weekly. The result showed a significant reduction in FBG and HbA1c levels in the PPN2 and PPN3 groups compared to the NC group (p < 0.05). Body weight recovery and minimal muscle mass loss, as shown by the Lee index, were notable. Gut microbiota analysis using RT-PCR revealed increased <i>L. gasseri</i> in the PPN group. PPN’s high crude fiber (2.08%) likely contributed to glucose-lowering by increasing food viscosity, reducing appetite, delaying nutrient absorption, and promoting short-chain fatty acids production through gut microbiota fermentation. This study demonstrates the potential of PPN as a functional dietary fiber for managing and restoring gut microbiota diversity.

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