Effect of Papaya (Carica papaya) Protein as a Functional Food Component on Metabolic and Physiological Parameters in Type 2 Diabetic Rats
The primary goal of this study is to separate and examine the active protein components from the papaya aqueous extract using various biochemical techniques. Ammonium sulfate was used to precipitate two chemicals (A as well as B), They were then isolated using filtering gel chromatography. Due to a concentrated extract of water and a fraction of protein (B) administered intraperitoneally, the glucose level dropped in comparison to the oral administration. Peak B, the isolated active protein fraction, has a molecular mass of 23.080 kDa. Additionally, certain blood components from both normal and alloxan-induced diabetic rats were assessed for the effects of doses 50, 75, 100, and 125 mg/kg, of aqueous extract with protein fraction B.