Effects of Mulberry Juice and Cake powders on Blood Glucose and Lipid Lowering and Erythrocytic Antioxidative Enzyme Activities in Streptozotocin -Induced Diabetic Rats.
- Author:
Eun Hye KWON
1
;
Hyun Seo JANG
;
Sang Woon KIM
;
Sang Won CHOI
;
Soon Jae RHEE
;
Sung Hee CHO
Author Information
1. Department of Food Science and Nutrition, Catholic University of Daegu, Daegu 712-702, Korea. shcho@cu.ac.kr
- Publication Type:Original Article
- Keywords:
mulberry juice and cake;
streptozotocin-induced diabetic rat;
blood glucose;
disaccharidase;
antioxidative system;
serum lipid
- MeSH:
Animals;
Blood Glucose*;
Body Weight;
Catalase;
Cholesterol;
Citric Acid;
Diabetes Complications;
Diet;
Erythrocytes;
Glutathione Peroxidase;
Humans;
Hypoglycemic Agents;
Injections, Intravenous;
Intestine, Small;
Lactase;
Male;
Morus*;
Powders*;
Rats*;
Rats, Sprague-Dawley;
Sodium;
Streptozocin*;
Sucrase;
Superoxide Dismutase;
Thiobarbituric Acid Reactive Substances;
Triglycerides;
Veins
- From:The Korean Journal of Nutrition
2007;40(3):199-210
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The aim of this study was to investigate the effects of mulberry juice and cake powder on blood glucose and lipid status along with intestinal disaccharidase and erythrocyte antioxidative enzyme system in streptozotocin (STZ )-induced diabetic rats. Sprague-Dawley male rats weighing 100 +/- 10 g were randomly assigned to one normal group, and eight STZ-induced diabetic groups: control diet group without mulberry juice and cake powders (DM-C ), three mulberry juice powder groups (0.5%:DM-0.5J, 1%:DM-1J, 2%:DM-2J )and four mulberry cake powder groups (0.25%:DM-0.25C, 0.5%:DM-0.5C, 1%:DM-1C, 2%:DM-2C ). After three-week feeding of each experimental diet, diabetes was induced by intravenous injection of 50 mg/kg body weight of STZ in sodium citrate buffer (pH 4.3 )via tail vein of eight DM groups. Rats were sacrificed at the 9th day of diabetic states. Level of blood glucose was 505 mg/dl in DM-C group but it was 28% and 39% lower in mulberry juice and cake powder fed groups, respectively, than the DM-C group. Activities of maltase, sucrase and lactase in proximal part of small intestine were significantly lower in the mulberry juice and cake powder groups by 42~47% than those of DM-C group. Erythrocytic superoxide dismutase, glutathione peroxidase and catalase activities were significantly reduced by STZ but increased close to normal levels along with less accumulation of thiobarbituric acid reactive substances (TBARS ). Serum levels of triglyceride and total cholesterol and HDL-cholesterol by STZ-DM were reduced and increased respectively, to the normal levels by the mulberry juice and cake powder. Except the levels of TBARS, the effects on the other measure-ments by the various dietary levels of mulberry juice and cake powder were almost same and the effect of the cake powder was most significant at the lowest level. These results indicate that mulberry juice and cake powders have considerable hypoglycemic effect and strengthening antioxidant defense systems at the low levels in diabetic state and may be able to reduce diabetic complications.
