Bee Bread Protects Small Intestinal Mucosa and Modulates Local Redox Responses in Streptozotocin‐Induced Diabetic Rats

ABSTRACT

Bee Bread (BB), a fermented bee product rich in antioxidant compounds, exerts protective effects against diabetes‐associated small intestinal damage. This study investigated the effects of BB on small intestinal morphology, mucosal integrity, and antioxidant enzyme activity in streptozotocin (STZ)‐induced diabetic rats. Forty Wistar albino rats were randomly divided into five groups: control, sham (50 mg/kg sodium citrate), diabetes (DM; 50 mg/kg STZ), BB (100 mg/kg), and Diabetes + Bee Bread (DM+BB). After 15 days, intestinal tissues were examined using histopathological, immunohistochemical (IHC), and scanning electron microscopy (SEM) analyses. Diabetic rats exhibited hyperglycemia (363.63 ± 14.64 mg/dL vs. 97.25 ± 2.71 mg/dL in controls at day 15; p  < 0.001), weight loss, villus elongation, epithelial desquamation, and mucosal disorganization. BB supplementation reduced blood glucose levels (approximately 15%–16% in the DM+BB group), attenuated weight loss, and preserved small intestinal architecture, with significant differences in villus length among groups ( p  < 0.05). Mn‐SOD immunoreactivity showed no significant differences among groups ( p  > 0.05), although redistribution was observed in diabetic tissues. CAT immunoreactivity remained weak and unchanged across groups. SEM analysis confirmed improved villus architecture and preserved goblet cell morphology following BB treatment. BB attenuated diabetes‐induced small intestinal injury and preserved intestinal mucosal architecture, findings that may be associated with localized adaptive redox responses.