Blended extract of oat, sorghum, adzuki bean, finger millet, and proso millet improved hyperglycemia and insulin resistance in the streptozotocin–nicotinamide-induced diabetic rats
- Authors
- Yang, Yun Sun; Jeong, Eun Woo; Baek, Youjin; Go, Gwang-woong; Lee, Hyeon Gyu
- Issue Date
- Sep-2023
- Publisher
- The Korean Society of Food Science and Technology
- Keywords
- Adzuki bean; Finger millet; Oat; Proso millet; Sorghum
- Citation
- Food Science and Biotechnology, v.32, no.10, pp.1415 - 1421
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- Food Science and Biotechnology
- Volume
- 32
- Number
- 10
- Start Page
- 1415
- End Page
- 1421
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/192415
- DOI
- 10.1007/s10068-023-01340-y
- ISSN
- 1226-7708
- 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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