彩米抗氧化剂、淀粉体外消化率及其对链脲佐菌素-烟酰胺诱导糖尿病大鼠血糖和丙二醛的影响

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
N. Aini, H. Dwiyanti, Mina Parhatun Salamah
{"title":"彩米抗氧化剂、淀粉体外消化率及其对链脲佐菌素-烟酰胺诱导糖尿病大鼠血糖和丙二醛的影响","authors":"N. Aini, H. Dwiyanti, Mina Parhatun Salamah","doi":"10.47836/ifrj.30.3.15","DOIUrl":null,"url":null,"abstract":"Diabetes mellitus (DM) is an autoimmune disease caused by abnormal regulation of blood sugar, with type 2 DM representing 90 - 95% of total DM incidence. One of the preventive measures to improve blood sugar control is the regulation of eating patterns. The purposes of the present work were therefore (1) to determine the proximate composition, carotene and anthocyanin contents, starch digestibility, and antioxidant capacity of Baturraden white rice, Baturraden organic brown rice, and Sirampog black rice; and (2) to determine the effect of feeding these rice on fasting blood sugar and malondialdehyde (MDA) production in diabetic rats. Sirampog black rice had higher levels of carotene and anthocyanin, and higher radical scavenging activity than Baturraden organic brown and white rice. In diabetic rats, Sirampog black rice (Δ = 153.80 mg/dL) could reduce fasting blood sugar more effectively than Baturraden organic brown rice (Δ = 124.48 mg/dL) and Baturraden white rice (Δ = 14.62 mg/dL). Diabetic rats treated with Sirampog black rice also presented the lowest MDA levels of 2.62 nmol/mL when compared with that of Baturraden organic brown rice (3.96 nmol/mL) and Baturraden white rice (10.14 nmol/mL). Based on these results, patients with DM are advised to consume Sirampog black rice. In the future, it is necessary to perform trials in patients with DM to determine the effect of Sirampog black rice on fasting blood sugar and diabetic weight loss.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"18 1","pages":""},"PeriodicalIF":0.7000,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Antioxidants and in vitro starch digestibility of coloured rice, and its effect on blood sugar and malonaldehyde in streptozotocin-nicotinamide-induced diabetic rats\",\"authors\":\"N. Aini, H. Dwiyanti, Mina Parhatun Salamah\",\"doi\":\"10.47836/ifrj.30.3.15\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Diabetes mellitus (DM) is an autoimmune disease caused by abnormal regulation of blood sugar, with type 2 DM representing 90 - 95% of total DM incidence. One of the preventive measures to improve blood sugar control is the regulation of eating patterns. The purposes of the present work were therefore (1) to determine the proximate composition, carotene and anthocyanin contents, starch digestibility, and antioxidant capacity of Baturraden white rice, Baturraden organic brown rice, and Sirampog black rice; and (2) to determine the effect of feeding these rice on fasting blood sugar and malondialdehyde (MDA) production in diabetic rats. Sirampog black rice had higher levels of carotene and anthocyanin, and higher radical scavenging activity than Baturraden organic brown and white rice. In diabetic rats, Sirampog black rice (Δ = 153.80 mg/dL) could reduce fasting blood sugar more effectively than Baturraden organic brown rice (Δ = 124.48 mg/dL) and Baturraden white rice (Δ = 14.62 mg/dL). Diabetic rats treated with Sirampog black rice also presented the lowest MDA levels of 2.62 nmol/mL when compared with that of Baturraden organic brown rice (3.96 nmol/mL) and Baturraden white rice (10.14 nmol/mL). Based on these results, patients with DM are advised to consume Sirampog black rice. In the future, it is necessary to perform trials in patients with DM to determine the effect of Sirampog black rice on fasting blood sugar and diabetic weight loss.\",\"PeriodicalId\":13754,\"journal\":{\"name\":\"international food research journal\",\"volume\":\"18 1\",\"pages\":\"\"},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2023-06-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"international food research journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.47836/ifrj.30.3.15\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"international food research journal","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.47836/ifrj.30.3.15","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

糖尿病(DM)是一种由血糖调节异常引起的自身免疫性疾病,2型糖尿病占糖尿病总发病率的90 - 95%。改善血糖控制的预防措施之一是调节饮食习惯。因此,本研究的目的是:(1)测定Baturraden白米、Baturraden有机糙米和Sirampog黑米的近似组成、胡萝卜素和花青素含量、淀粉消化率和抗氧化能力;(2)测定饲喂这些大米对糖尿病大鼠空腹血糖和丙二醛(MDA)产生的影响。Sirampog黑米比Baturraden有机糙米和白米具有更高的胡萝卜素和花青素含量,以及更高的自由基清除活性。在糖尿病大鼠中,Sirampog黑米(Δ = 153.80 mg/dL)降低空腹血糖的效果优于Baturraden有机糙米(Δ = 124.48 mg/dL)和Baturraden白米(Δ = 14.62 mg/dL)。与Baturraden有机糙米(3.96 nmol/mL)和Baturraden白米(10.14 nmol/mL)相比,Sirampog黑米处理的糖尿病大鼠MDA含量最低,为2.62 nmol/mL。基于这些结果,DM患者建议食用Sirampog黑米。未来,有必要在糖尿病患者中进行试验,以确定Sirampog黑米对空腹血糖和糖尿病减肥的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Antioxidants and in vitro starch digestibility of coloured rice, and its effect on blood sugar and malonaldehyde in streptozotocin-nicotinamide-induced diabetic rats
Diabetes mellitus (DM) is an autoimmune disease caused by abnormal regulation of blood sugar, with type 2 DM representing 90 - 95% of total DM incidence. One of the preventive measures to improve blood sugar control is the regulation of eating patterns. The purposes of the present work were therefore (1) to determine the proximate composition, carotene and anthocyanin contents, starch digestibility, and antioxidant capacity of Baturraden white rice, Baturraden organic brown rice, and Sirampog black rice; and (2) to determine the effect of feeding these rice on fasting blood sugar and malondialdehyde (MDA) production in diabetic rats. Sirampog black rice had higher levels of carotene and anthocyanin, and higher radical scavenging activity than Baturraden organic brown and white rice. In diabetic rats, Sirampog black rice (Δ = 153.80 mg/dL) could reduce fasting blood sugar more effectively than Baturraden organic brown rice (Δ = 124.48 mg/dL) and Baturraden white rice (Δ = 14.62 mg/dL). Diabetic rats treated with Sirampog black rice also presented the lowest MDA levels of 2.62 nmol/mL when compared with that of Baturraden organic brown rice (3.96 nmol/mL) and Baturraden white rice (10.14 nmol/mL). Based on these results, patients with DM are advised to consume Sirampog black rice. In the future, it is necessary to perform trials in patients with DM to determine the effect of Sirampog black rice on fasting blood sugar and diabetic weight loss.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信