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KMID : 1035420180060020089
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Journal of The Korean Society of Integrative Medicine
2018 Volume.6 No. 2 p.89 ~ p.98
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Anti-diabetic and immunoregulatory effects of β-glucan added cooked barley noodle in high-fat diet and streptozotocin-induced diabetic mice
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Park Chung-Mu
Yoon Hyun-Seo
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Abstract
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Purpose: This study was designed to examine the anti-diabetic and immune regulatory effects of β-glucan added cooked barley noodle in streptozotocin-induced diabetes mice with a high-fat diet.
Method: Forty-eight Male ICR mice (6-week-old) were fed AIN-93 diet for 4 weeks. Mice were divided into six groups: normal, diabetic, cooked barley noodle, β-glucan (5%) control and two experimental groups (β-glucan 2.5% and 5%, cooked barley noodle contained diet with β-glucan 2.5% and 5% w/w). Diabetes mellitus was induced by intraperitoneal injection of streptozotocin (150 mg/kg).
Result: Blood glucose level was significantly decreased in groups consuming cooked barley noodles, but no significant differnce was exhibited in diabetic and β-glucan control group. These results were in accordance with the result of oral glucose tolerance test. Blood interfereon (IFN)-γ was measured in order to identify immunoregulatory effect of β-glucan in diabetic mice. Inhibited IFN-γ concentration was recovered in cooked barley noodle and β-glucan control group. Moreover, IFN-γ concentration was dramatically elevated in β-glucan contained cooked barley noodle groups in a dose dependent manner. Streptozotocin induced AST and ALT activities were decreased in β-glucan contained cooked barley noodle groups with a strong lipid lowering effect.
Conclusion: Although addition of β-glucan did not give any significant synergistic effect on cooked barley noodle in blood glucose regulation, suppressed IFN-γ production by STZ was dramatically enhanced by β-glucan supplementation in a dose dependent manner. Liver function and blood lipid profile were also in accordance with the immunomodulatory effect of β-glucan. Consequently, β-glucan added cooked barley noodle can be consumed as good diets for patients with chronic diseases with reduced immunity.
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KEYWORD
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β-glucan, Blood glucose, Cooked barley noodle, Diabetes, Streptozotocin
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