Combination of empagliflozin and curcumin ameliorates the induced diabetic nephropathy in male albino rats, through their synergistic anti-diabetic and antioxidative effects
DOI :
https://doi.org/10.31989/bchd.v8i3.1558Résumé
Background: Diabetic nephropathy is considered a global public health burden. We aimed to examine the combined effects of empagliflozin (a conventional drug) and curcumin (a natural compound) in the alleviation of nephropathic changes in diabetic rats, which could be a unique therapeutic strategy.
Materials and Methods: Forty adult male albino rats were randomly assorted into 4 equal groups (10 rats/group): control group, diabetic induction group by streptozocin, empagliflozin group, and empagliflozin plus curcumin group. After the rat's scarification, blood samples were taken to test levels of blood glucose and kidney functions. Fresh kidney specimens were removed and processed to further analyze oxidative stress and inflammatory markers. Additionally, histological and immunohistochemical studies were conducted by different stains to detect structural and apoptotic changes. An image-analyzing microscope was used for the assay of the optical density.
Results: Diabetes mellitus (DM) deteriorates kidney functions (increased levels of creatinine, urea, and uric acid) and increases oxidative stress, leading to pathological structural changes in the kidney (glomerular dystrophy, tubular affection, and apoptosis). The use of empagliflozin in treating DM alleviates most of those changes, but the combined treatment with empagliflozin plus curcumin enhanced those pathological changes more significantly than empagliflozin alone.
Conclusion: Combination of empagliflozin and curcumin ameliorates diabetic nephropathy in rats through their anti-diabetic and antioxidative effects.
Keywords: Diabetic nephropathy, Curcumin, Nephropathy, Empagliflozin; Streptozocin.
Téléchargements
Publié
Numéro
Rubrique
Licence
© FFC/Bioactive Compounds in Health and Disease 2025
Cette œuvre est sous licence Creative Commons Attribution - Pas d'Utilisation Commerciale 4.0 International.
Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.
This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.
By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.