The Effect of Bovine Femur and Rib Bone Extract on α-Amylase Enzyme and Blood Sugar Levels in Streptozotocin (STZ)-Induced Diabetic Rats
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Abstract
Diabetes mellitus is a non-communicable disease that remains a global health problem with increasing prevalence, and the search for natural sources that may help regulate blood glucose levels is ongoing. Therefore, this study aimed to develop a protein-rich extract from bovine femur and rib bones prepared by the boiling technique for 24 hours, and evaluate its effects on fasting blood glucose (FBG) in diabetic rats and its inhibitory activity against α-amylase. Twenty-eight Wistar rats were divided into seven groups: Normal group (NG): no streptozotocin (STZ) induction; Negative control group (NC): induced with STZ (50 mg/kg) without treatment; Positive control group (PC): STZ induction + acarbose (0.9 mg); Treatment groups: STZ induction + bone extracts at 500 mg/kg (R1 and F1) and 1000 mg/kg (F2 and R2) orally, once daily for 30 days. FBG were assessed before induction (day 0), after induction (day 6), and 30 days post-treatment. The results showed that FTIR analysis revealed a characteristic amide absorption consistent with proteins and peptides, and the extracts demonstrated α-amylase inhibitory activity with IC₅₀ of 37.41 and 66.87 mg/L for rib and femur extract, respectively. Administration of bone extracts decreased FBG in both groups (F and R) compared with the control groups (NC and PC), although the differences were not statistically significant (p>0.05). These results indicate that bone extracts have the potential to be used as an adjunctive therapy for diabetes management.
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