IN-VITRO, IN-VIVO AND MOLECULAR EVALUATION OF SPHENOSTYLIS -STENOCARPA ENRICHED BISCUITS WITH F. EXASPERATA IN STZ INDUCED DIABETIC RATS.

ABSTRACT The project investigated the in vitro, in vivo, and molecular effects of Sphenostylis-Stenocarpa biscuits fortified with fermented and unfermented Ficus exasperata in streptozotocin (STZ)- induced diabetic rats. The study aimed to evaluate the biscuits’ phytochemical content, their impact on oxidative stress, and their influence on key genes regulating glucose metabolism. In vitro analysis revealed that the fortification significantly increased the biscuits’ total phenol and flavonoid content, with the 40g fermented variant exhibiting the highest levels. In vivo, the fortified biscuits, particularly the fermented ones, effectively reversed diabetes-induced oxidative stress by increasing Superoxide Dismutase (SOD) and Catalase enzyme activities and reducing TBARS levels. At the molecular level, the biscuits significantly increased GLP-1 gene expression, a crucial hormone for insulin secretion and glucose regulation. While they also increased DPP-4 expression, the overall positive effects on antioxidant and metabolic markers highlight their therapeutic potential. The findings suggest that these fortified biscuits, especially those with fermented F. exasperata, can be a valuable dietary strategy for managing diabetes by providing a rich source of antioxidants that improve both metabolic function and oxidative balance. Keypoints: Phytochemicals, Sphenostylis-Stenocarpa, Ficus exasperate, streptozotocin (STZ), Oxidative Stress Reduction, GLP-1 Gene Expression, Dose-Dependent Effects.