In Vitro & In Vivo Anti-Hyperglycemic Potential of Saponins Cake and Argan Oil from Argania spinosa

Rabie Kamal, Mourad Kharbach, Yvan Vander Heyden, Huiwen Yu, Abdelaziz Bouklouze, Yahia Cherrah, Katim Alaoui

Research output: Contribution to journalArticle

Abstract

The Argan tree (Argania spinosa. L) is an evergreen tree endemic of southwestern Morocco. For centuries, various formulations have been used to treat several illnesses including diabetes. However, scientific results supporting these actions are needed. Hence, Argan fruit products (i.e., cake byproducts (saponins extract) and hand pressed Argan oil) were tested for their in-vitro antihyperglycemic activity, using α-glucosidase and α-amylase assays. The in-vivo anti-hyperglycemic activity was evaluated in a model of alloxan-induced diabetic mice. The diabetic animals were orally administered 100 mg/kg body weight of aqueous saponins cake extract and 3 mL/kg of Argan oil, respectively, to evaluate the anti-hyperglycemic effect. The blood glucose concentration and
body weight of the experimental animals were monitored for 30 days. The chemical properties and composition of the Argan oil were assessed including acidity, peroxides, K232, K270, fatty acids, sterols, tocopherols, total polyphenols, and phenolic compounds. The saponins cake extract produced a significant reduction in blood glucose concentration in diabetic mice, which was better than the Argan oil. This decrease was equivalent to that detected in mice treated with metformin after 2–4 weeks. Moreover, the saponins cake extract showed a strong inhibitory action on α-amylase and α-glucosidase, which is also higher than that of Argan oil.
Original languageEnglish
Article number1078
Number of pages18
JournalFoods
Volume10
Issue number5
DOIs
Publication statusPublished - 13 May 2021

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Keywords

  • argan saponins cake
  • argan oil
  • in-vivo hyperglycemic activity
  • in-vitro hyperglycemic activity
  • α-glucosidase inhibition
  • α-amylase inhibition

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