Effects of Various Mulberry Products on the Blood Glucose and Lipid Status of Streptozotocin-induced Diabetic Rats.
10.4163/kjn.2010.43.6.551
- Author:
Hyung Jin KIM
1
;
Sang Won CHOI
;
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 liquor;
mulberry vinegar;
diabetic rat;
blood glucose;
serum lipid;
TBARS
- MeSH:
Acetic Acid;
Animals;
Blood Glucose;
Cholesterol;
Diet;
Ethanol;
Female;
Fermentation;
Fruit;
Humans;
Injections, Intraperitoneal;
Insulin;
Liver;
Morus;
Powders;
Rats;
Streptozocin;
Thiobarbiturates;
Thiobarbituric Acid Reactive Substances;
Wine
- From:The Korean Journal of Nutrition
2010;43(6):551-560
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The study aim was to investigate the effects of three types of mulberry products on the blood glucose and lipid statuses and peroxidative state under diabetic condition. The three types were mulberry liquor prepared by adding 30% ethanol to the crushed fresh fruit, mulberry wine and vinegar by fermentation. For diet experiment the mulberry liquor (M-Liquor), wine (M-Wine), and vinegar (M-Vinegar) were prepared as powders by freeze-drying of the respective product and were added to the diet at the level of 1% and mulberry fruit powder (M-Powder) at the level of 5%. Sprague-Dawley female rats weighing 150 +/- 10 g were randomly assigned to one normal group, and five diabetic groups induced by one intraperitoneal injection of streptozotocin (STZ) at the level of 50 mg/kg. The normal and diabetic control (DM-Control) groups were fed diet without the mulberry products. During twenty-one days of experimental diet, blood glucose was maintained at a low level in the M-Liquor group compared with the DM-Control group. However, serum insulin level was higher in both M-Liquor and M-Vinegar groups after the experimental diet period. Serum levels of total cholesterol and triglyceride (TG) were lower in M-Liquor but HDL-/total cholesterol ratios were higher in the four M groups. The TG liver level was lower in M-Powder and M-Vinegar groups but the cholesterol level was lower in M-Powder than in the DM-Control group. Serum levels of thiobarbituric acid reactive substances were not different among the groups but the liver levels of these substances were lower in the four M groups than in DM-Control. Serum GOT and GPT levels were not changed by the mulberry products. These results indicated that mulberry liquor is the most effective among the four mulberry products for normalizing blood glucose and lipid status and that all the mulberry products were effective in enhancing antioxidant defense in the diabetic state.
