L‐alanine supplementation improves blood glucose level and biochemical indices in alloxan‐induced diabetic rats

Shamsudeen Umar Dandare*, Ifeanyi Jude Ezeonwumelu, Tijjani Salihu Shinkafi, Umar Faruk Magaji, Abdulbaki Alfa Ibrahim Adio, Kasimu Ahmad

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

18 Citations (Scopus)


Diabetes is a metabolic disorder whose complications are among the leading cause of death. In this study, the antidiabetic effect of L-alanine was tested in alloxan-induced diabetic rats. Thirty-five male albino Wistar rats were divided into five groups viz; Group I and II: nondiabetic and diabetic controls respectively; Group III and IV: 150 and 300 mg/kg b.w. L-alanine treated, respectively; Group V: glibenclamide (0.5 mg/kg b.w.) treated. Weight and blood glucose were monitored during the study, while liver and kidney functions, lipid profile, and antioxidant markers were examined at the end of the study. The outcomes indicate that 300 mg/kg L-alanine resulted to a significant decrease (p <.05) in weight and blood glucose. L-alanine restored tissue antioxidants, kidney, and liver functions by improving important parameters. Histopathological studies showed the potential of L-alanine in regeneration of the islets of Langerhans. These findings suggest that L-alanine has an alleviating effect on alloxan-induced diabetes. Practical applications: Several medicinal plants have been tested for their antidiabetic potentials, however, the isolation of the active compounds from these plants for medicinal use is often challenging. Here, we present data that suggests the potential use of a pure and harmless amino acid compound (L-alanine) for the management of diabetes. L-alanine is readily available, cheap and can also be found in many foods we eat. Therefore, L-alanine may be taken by diabetic patients as a food supplement for the treatment/management of diabetes or taken as part of foods rich in the amino acid such as meat, poultry, fish, eggs, and dairy products.

Original languageEnglish
Article numbere13590
JournalJournal of Food Biochemistry
Issue number1
Early online date21 Dec 2020
Publication statusPublished - Jan 2021
Externally publishedYes

Bibliographical note

Funding Information:
The authors wish to thank Abubakar Sani Alhaji and Hussaini Sahabi Kaura, chief laboratory technologist and technologist, respectively, at the department of Biochemistry Usmanu Danfodiyo University Sokoto, Nigeria for their technical support.

Publisher Copyright:
© 2020 Wiley Periodicals LLC.

Copyright 2021 Elsevier B.V., All rights reserved.


  • antioxidants
  • diabetes
  • histopathology
  • kidney
  • L-alanine
  • lipid profile
  • liver

ASJC Scopus subject areas

  • Food Science
  • Biophysics
  • Pharmacology
  • Cell Biology


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