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KMID : 1007520230320101415
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Food Science and Biotechnology
2023 Volume.32 No. 10 p.1415 ~ p.1421
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Blended extract of oat, sorghum, adzuki bean, finger millet, and proso millet improved hyperglycemia and insulin resistance in the streptozotocin?nicotinamide-induced diabetic rats
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Yang Yun-Sun
Jeong Eun-Woo
Baek You-Jin
Go Gwang-Woong
Lee Hyeon-Gyu
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Abstract
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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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KEYWORD
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Oat, Sorghum, Adzuki bean, Finger millet, Proso millet
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