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KMID : 1011620180340020214
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 2 p.214 ~ p.221
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Effect of Acetic Acid on Postprandial Hyperglycemia after Feeding Brown Rice or White Rice to Streptozotocin-Induced Diabetic Rats
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Lee Byoung-Rai
Park Pyoung-Sim
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Abstract
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Purpose: The purpose of this experiment was to evaluate the effects of acetic acid on postprandial hyperglycemia in diabetic rats using brown rice and white rice as sources of carbohydrates.
Methods: White rice flour and brown rice flour were mixed with acetic acid and orally administered to diabetic rats fasted for 14 hours. Postprandial blood glucose was measured every 30 minutes for 2 hours. Blood was taken from the tails of rats and blood glucose levels were measured using a portable glucometer.
Results: Postprandial blood glucose levels in diabetic rats were not significantly different between brown rice and white rice. After rice (brown rice, white rice) was administered orally to diabetic rats, changes in postprandial glucose levels were suppressed by the combination of rice and 3% acetic acid or 5% acetic acid. There was no significantly difference in postprandial blood glucose between rats administered brown rice and white rice with acetic acid. When diabetic rats were administered acetic acid-treated rice, postprandial blood glucose level did not change compared with the control group.
Conclusion: These results suggest that a combination of acetic acid and rice can reduce postprandial hyperglycemia in diabetic rats, which is presumed to be effective only when acetic acid is administered simultaneously with rice.
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KEYWORD
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brown rice, white rice, acetic acid, postprandial glucose, diabetes mellitus
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