In vitro investigation of hypoglycemic and oxidative stress properties of fava bean (Vicia faba L.) seed extract in Saccharomyces cerevisiae 2376

Abstract

Imbalance of free radicals over antioxidants in human body may result in oxidative damage to biomolecules (lipids, proteins, DNA) that causes severe chronic diseases. The aim of this proposed research was to examine the hypoglycemic and oxidative stress potential of fava bean (Vicia faba L.) seed extract. Acetone extract showed a significant effect on glucose uptake rate (77.28?±?2.42%) in yeast cells at 25?mM glucose concentration. Minimum glucose uptake rate was found to be 52.36?±?2.06% % by chloroform seed extract. Atomic force microscopy revealed that 3% hydrogen peroxide concentration results in roughness was found to be maximum (441?±?6.7?nm) and along with extract treatment showed a significant reduction in roughness (251?±?6.2?nm). Propidium iodide and DAPI staining showed apoptotic ratio as 0.40 (40?±?1.18%,) and 0.42 (42?±?1.16%) in hydrogen peroxide treated cell only as compared to other treatments. MTT assay showed that acetone extract had maximum survival rate (82.067%) and least survival rate was found in chloroform extract (70.48%). Hypoglycaemic potential and oxidative stress might be polyphenols (phenolics, flavonoids) present in seed extract or synergistic effect.