THE EFFECT OF HYDROPHILIC EXTRACT OF MUSA SAPIENTUM ON ETHYLENE GLYCOLl-INDUCED RENA STONE IN MALE WISTAR RATS

Prevention of kidney stone formation is one of the important issues in preventing kidney disease. Banana’s peel has antioxidant, anti-inflammatory and tissue repairing properties, and due to its alkaline properties, it increases citrate and decreases urinary calcium, urea and blood creatinine.

In this study, 32 males of Wistar divided into 6 groups. Healthy control used only food and water, negative control group rats, used food, water, and 1% ethylene glycol solution. The control group 1, used food, water and solution of banana’s peel at concentrations of 100 mg / kg and 150 mg / kg orally. Experimental 1 used food , water, and 100 kg concentration of banana's skin extract solution with 1% ethylene glycol .Experimental 2 rats, used food , water, solution of banana's peel extract at concentration of 150 mg / kg with 1% ethylene glycol solution. At the end 24 urine, blood kidneys of samples were collected. Kidney tissue was histological examined with hematoxylin-eosin for accumulation of calcium oxalate.

Significant differences were observed in creatinine and blood uric acid in the negative control group compared to experimental 2.The highest urea levels in the blood were observed in the negative control Negative control had significant difference with experimental 1. Urea and urinary citrate in the negative control had significant difference compared to all groups. Urinary oxalate in the negative control a statistically significant difference was observed compared to healthy control .Also, the amount of crystals in total renal tissue between experimental groups 1 and experimental group 2 with negative control group and other groups significant statistical differences were observed (P <0.05). Renal histological examinations showed improvement of renal tissue .

The results show the effectiveness of banana peel extract on preventing kidney stones and improving tissue complications due to ethylene glycol consumption by inhibiting the formation of calcium oxalate due to its antioxidant and anti-inflammatory properties.