Ameliorative Effects of Annona muricata Leaf Ethanol Extract on Renal Morphology of Alloxan-Induced Mice

Supri Irianti Handayani, Mutiara Intan Permata Sari, Meilania Saraswati Sardjana, Kusmardi Kusmardi, Siti Nurbaya, Rosmalena Rosmalena, Ernawati Sinaga, Vivitri Dewi Prasasty

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

Diabetes mellitus (DM) is a chronic metabolic disorder characterized by hyperglycemia, which affects multiple tissues including kidneys. Soursop leaves (Annona muricata) are known to have antidiabetic potential, but their molecular and cellular effects are poorly characterized. We identified the bioactive compounds in soursop leaf ethanol extract (SLEE). The SLEE substances demonstrated the total alkaloid and total flavonoid contents. Twelve bioactive compounds profiles were identified in SLEE classified as alkaloid, flavonol glycoside, and monoterpenoid lactone derivatives. The SLEE treatments in mice were performed by dividing Swiss Webster mice into five groups, including negative and positive controls and three experimental groups provided with SLEE (doses 150, 300, and 600 mg/kg BW) for 14 days. The mice in the experimental groups were treated with alloxan to induce diabetes. The renal samples were stained for H&E for morphological changes. However, 600 mg/kg of SLEE showed a significant effect (p < 0.05) on the height of the Bowman’s space and prevented the tubularization of the left kidney’s glomerulus (p < 0.05). Altogether, we report no significant difference in the glomerular diameter, the thickness of the proximal convoluted tubules, the height of the Bowman’s space, and the glomerular tubularization after 14 days of treatment with SLEE.

Original languageEnglish
Article number9141
JournalApplied Sciences (Switzerland)
Volume12
Issue number18
DOIs
Publication statusPublished - Sept 2022

Keywords

  • alloxan
  • Annona muricata
  • Bowman’s space width
  • glomerular diameter
  • glomerular tubularization
  • proximal convoluted tubule

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