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The purpose of this study was to investigate the effects of dietary Indongcho(L. japonica Thunb) powder on blood glucose, serum lipid levels and antioxidative anzymes in normal and streptozotocin(STZ)-induced diabetic rats. Four groups of rats(2-week-old inbred Sprague-Dawley male rats) were normal rats fed control diet(NC), diabetic rats fed control diet(DC), normal rats fed Indongcho powder diet(NI), and diabetic rats fed Indongcho powder diet(DI). Diabetes was induced by single injection of streptozotocin(60mg/kg BOW., i.p.). The animals were fed ad libium each of the experimental diet for 5 weeks. Food and water intakes were determined everyday. Blood glucose and serum total cholesterol levels were determined every week. After 5 weeks the animals were sacrificed and activities of antioxidant enzymes and lipid peroxidation products were determined in their liver and kidney homogenates. We also determined serum concentrations of total lipid(TL), total cholesterol(TC), triglycerides(TG) and HDL-cholesterol(HEL-C).Blood sugar and water intake were higher in decreased by dietary Indongcho intake, Body weight gain and FER(feed efficiency ration) were reduced by STZ treatment. But, Final body weight was recovered by Indongcho-contained diet. LHR(LDL-cholesterol/HDL-cholesterol) of the DI group was significantly lower than the other experimental groups(NC, NI and DE groups). The hepatic glucose 6-phosphatase(G6Pase) activity of the groups fed Indongcho diet(NI and DI group) was lower than the groups fed control diet(NC and DC group) and the G6Pase activity of NI group was recovered to the normal levels(p<0.05). However, The glutathione peroxidase(GPx) and glutathione reductase(GR) activities in liver and G6Pase activity in kidney were not statistically different between the control and diabetic control groups. Renal GST activity of the DI group was recovered by Indongcho intake. In conclusion, these results confirm oxidative stress in the liver and kidney of rats with STZ diabetes and antioxidative effect of Indongcho.
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