In vitro effects of fermented papaya (Carica papaya, L.) on platelets obtained from patients with type 2 diabetes

• Oxidative stress is associated with diabetes and its complications.
• Platelets were analyzed to evaluate the effect of fermented papaya preparation (FPP).
• FPP increased Na+/K+-adenosine triphosphatase (ATPase) activity and membrane fluidity.
• FPP improved the antioxidant system functionality.
• Our data suggest that FPP may protect from the oxidative damage associated with diabetes.

Background and aimOxidative stress is associated with insulin resistance pathogenesis, insulin secretion deficiency, and complication onset. Fermented papaya preparation (FPP), a dietary supplement obtained by fermentation of the papaya fruit, may be used as an antioxidant in the prevention of diabetic complications.Methods and resultsPlatelets from 30 patients with type 2 diabetes mellitus (DM 2) and 15 healthy subjects were analyzed to evaluate the in vitro effects of FPP incubation. Na+/K+-adenosine triphosphatase (ATPase) activity, membrane fluidity, total antioxidant capacity (TAC), superoxide dismutase (SOD) activity, and conjugated diene levels were determined. In vitro FPP incubation improved platelet function, by enhancing Na+/K+-ATPase activity and membrane fluidity, and ameliorated the antioxidant system functionality, through an increase in TAC and SOD activity and a parallel decrease in conjugated diene levels in patients with DM 2.ConclusionOur data suggest that the incubation with FPP may have a protective effect on platelets from patients with DM 2, by preventing the progression of oxidative damage associated with diabetes and its complications.