Small Intestinal Motility Changes in Experimentally Induced Diabetes Mellitus and Possible Effects of Garlic Oil Supplementation

Abstract

The present study was planned to evaluate the effects of type II diabetes mellitus on small intestinal motility and to elucidate the possible effects of garlic oil supplementation on probable changes in small intestinal motility in rats. It was performed on 36 female adult Wistar rats, initially weighing 150-180 gm. Rats were randomly allocated into the following groups: control group (n= 9), garlic oil supplemented group (n=9), diabetic group (n =9) and garlic oil treated diabetic group (n= 9). All rats were subjected to estimation of Intestinal motility parameters , body weight and body mass index (BMI), waist circumference, Lee index, fasting blood glucose level (FBG), plasma insulin level, homeostasis model assessment of insulin resistance (HOMA-IR), small intestinal tissues malondialdehyde (MDA) level, glutathione peroxidase (GSH-Px) activity and catalase (CAT) activity. The current study revealed that the duodenal average duration of contraction was significantly increased in garlic oil treated diabetic group compared to diabetic group, while duodenal average force of contraction were significantly decreased in the garlic oil supplemented group and diabetic group compared to control group, however, in garlic oil treated diabetic group, it was significantly elevated compared to diabetic group. Garlic oil supplemented and diabetic group showed significantly decreased motility index compared to control group, although garlic oil treated diabetic showed a significant increased motility index compared to diabetic group. Jejunal average duration of contraction was significantly reduced in diabetic group compared to control group, however, it was significantly increased in garlic oil treated diabetic group compared to diabetic group. Average force of contraction in jejunum was significantly decreased in garlic oil supplemented, diabetic group and garlic oil treated diabetic group compared to control group, while it was significantly elevated in garlic oil treated diabetic group compared to diabetic group. In addition, jejunal motility index was significantly decreased in garlic supplemented group and diabetic group compared to control group, however, it was significantly elevated in garlic oil treated diabetic group compared to diabetic group. In addition, ileal average duration of contraction garlic oil treated diabetic group was significantly prolonged compared to diabetic group. Ileal average force of contraction were significantly reduced in garlic oil supplemented group, diabetic group and garlic oil treated diabetic group compared to control group, and was significantly increased in garlic oil treated diabetic group compared to diabetic group. Ileal motility index was significantly decreased in garlic oil supplemented group, diabetic group and garlic oil treated diabetic group compared to control group, while it was significantly increased in garlic oil treated diabetic group compared to diabetic group. Garlic oil supplemented group and diabetic treated group had significantly elevated body mass index (BMI) and Lee index compared to control group, also, garlic oil treated diabetic group had significantly higher BMI and Lee index compared to diabetic group, while garlic oil treated diabetic group had significantly higher BMI compared to control group. Similarly, garlic oil supplemented group, diabetic group and garlic oil treated diabetic group had significantly elevated waist circumference compared to control group. Fasting blood glucose was significantly elevated in diabetic group and garlic oil treated diabetic group compared to control group, although, garlic oil treated diabetic group showed significantly reduced fasting blood glucose compared to diabetic group. Although plasma fasting insulin was insignificantly changed in the different studied groups, HOMA-IR score was significantly elevated in diabetic group compared to control group, and was significantly reduced in garlic oil treated diabetic group compared to diabetic group. HbA1C was significantly elevated in diabetic group and garlic oil treated diabetic group compared to control group.