Blended extract of oat, sorghum, adzuki bean, finger millet, and proso millet improved hyperglycemia and insulin resistance in the streptozotocin–nicotinamide-induced diabetic rats

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2023-06-15 DOI:10.1007/s10068-023-01340-y

Yun Sun Yang, Eun Woo Jeong, Youjin Baek, Gwang-woong Go, Hyeon Gyu Lee

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引用次数: 0

Abstract

Grains contain bioactive components that potentially have protective effects on chronic diseases such as diabetes. The anti-diabetic effects of blended grain ethanol extract (BGE) were evaluated in streptozotocin–nicotinamide (STZ–NA)-induced diabetic rats. BGE was prepared by mixing oat, sorghum, adzuki bean, finger millet, and proso millet (30:30:15:15:10). The rats were assigned into four groups, normal control, diabetic model control (DM), STZ–NA rats administered 200 mg/kg body weight (bw) of metformin, and STZ–NA rats administered 500 mg/kg bw of BGE (BGE). After 6 weeks of administration, the homeostatic model assessment of insulin resistance (12%) in BGE decreased compared to DM. Strikingly, the fasting blood glucose (23%) and oral glucose tolerance test (15%) were improved in BGE compared to DM. BGE also increased insulin immunoreactivities in pancreatic β-cells. In sum, BGE exhibits anti-hyperglycemic effects by improving fasting glucose levels and insulin secretion from pancreatic β-cells in the STZ–NA-induced diabetic rats.

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燕麦、高粱、小豆、谷子和谷子混合提取物可改善链脲佐菌素-烟酰胺诱导的糖尿病大鼠的高血糖和胰岛素抵抗

谷物含有生物活性成分，对糖尿病等慢性疾病有潜在的保护作用。研究了混合谷物乙醇提取物(BGE)对链脲佐菌素-烟酰胺(STZ-NA)诱导的糖尿病大鼠的抗糖尿病作用。以燕麦、高粱、小豆、小谷子、小谷子(30:30:15:15:10)为原料混合制备BGE。将大鼠分为正常对照组、糖尿病模型对照组(DM)、STZ-NA大鼠给予200 mg/kg体重(bw)二甲双胍，STZ-NA大鼠给予500 mg/kg体重(BGE)。给药6周后，与糖尿病相比，BGE患者胰岛素抵抗的稳态模型评估(12%)下降。引人注目的是，与糖尿病相比，BGE患者的空腹血糖(23%)和口服葡萄糖耐量试验(15%)有所改善。BGE还增加了胰腺β细胞的胰岛素免疫反应性。综上所述，BGE通过改善stz - na诱导的糖尿病大鼠的空腹血糖水平和胰腺β细胞的胰岛素分泌，具有抗高血糖作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.