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Semi-modified okara whey diet increased insulin secretion in diabetic rats fed a basal or high fat diet

Food Science and Biotechnology 2021년 30권 1호 p.107 ~ 116
Abdel-Mobdy Ahmed E., Khattab Marwa S., Mahmoud Ebtesam A., Mohamed Eman R., Abdel-Rahim Emam A.,
소속 상세정보
 ( Abdel-Mobdy Ahmed E. ) - Cairo University Faculty of Agriculture Department of Dairy Science
 ( Khattab Marwa S. ) - Cairo University Faculty of Veterinary Medicine Department of Pathology
 ( Mahmoud Ebtesam A. ) - Cairo University Faculty of Agriculture Department of Biochemistry
 ( Mohamed Eman R. ) - Food Technology Research Institute Agricultural Research Center
 ( Abdel-Rahim Emam A. ) - Cairo University Faculty of Agriculture Department of Biochemistry

Abstract


Lifestyle and diet preferences are primarily responsible for developing type 2 diabetes. In this study, okara was manufactured into okara whey crackers (OWC) to investigate its dietary role in controlling diabetes in streptozotocin-diabetic rats with and without a high-fat diet. Forty-eight rats were divided into eight groups. G1?G4 were nondiabetic and fed a basal diet, a basal diet with 30% crackers, high fat diet, and a high-fat diet with 30% crackers, respectively. G5?G8 were diabetic groups that received similar diets as previous groups. Blood glucose, liver function, lipid pattern, pancreas and liver histopathology, and insulin immunohistochemistry were performed. OWC improved measured parameters and histopathology of the liver and pancreas in diabetic rats. The area % of positive insulin cells was increased in G6 (5.20%) and G8 rats (2.83%) fed OWC compared to diabetic rats (1.17%). In conclusion, the use of 30% OWC in a semi-modified diet has controlled the hyperglycemia and hyperlipidemia associated with diabetes.

키워드

Okara; Diabetes; Histopathology; Insulin; Fat diet; Fiber diet

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