Papaya Peel Nata as a Novel Dietary Fiber Source for Glycemic Control and Gut Microbiome Restoration in Streptozotocin-Induced Diabetic Rats

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Abstract
Papaya peel, a by-product of papaya fruit processing, is a rich source of dietary fiber, making it a promising raw material for producing nata, a gel-like fermented product with potential health benefits. This study evaluated the effects of papaya peel nata (PPN) on glycemic control and gut microbiota in male Wistar rats with streptozotocin (STZ)-induced diabetes. Twenty male Wistar rats were divided into four groups of 5 rats each: negative control (administered 2 mL distilled water) and treatment groups administered PPN at doses of 0.5 (PPN1), 0.6 (PPN2), and 0.7 g (PPN3) orally once daily for weeks. All rats were induced with a single intraperitoneal dose of 40 mg/kg of STZ. Fasting blood glucose (FBG), hemoglobin A1c (HbA1c), and gut microbiota composition, specifically Lactobacillus gasseri, were assessed. The rat’s body weight, length, Lee index, and health status were monitored weekly. The result showed a significant reduction in FBG and HbA1c levels in the PPN2 and PPN3 groups compared to the NC group (p < 0.05). Body weight recovery and minimal muscle mass loss, as shown by the Lee index, were notable. Gut microbiota analysis using RT-PCR revealed increased L. gasseri in the PPN group. PPN’s high crude fiber (2.08%) likely contributed to glucose-lowering by increasing food viscosity, reducing appetite, delaying nutrient absorption, and promoting short-chain fatty acids production through gut microbiota fermentation. This study demonstrates the potential of PPN as a functional dietary fiber for managing and restoring gut microbiota diversity.

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