Journal List > Korean J Nutr > v.43(6) > 1043850

Korean J Nutr. 2010 Dec;43(6):551-560. Korean.
Published online December 31, 2010.  https://doi.org/10.4163/kjn.2010.43.6.551
© 2010 The Korean Nutrition Society
Effects of Various Mulberry Products on the Blood Glucose and Lipid Status of Streptozotocin-induced Diabetic Rats
Hyung-Jin Kim, Sang-Won Choi and Sung-Hee Cho
Department of Food Science and Nutrition, Catholic University of Daegu, Daegu 712-702, Korea.

To whom correspondence should be addressed. (Email: shcho@cu.ac.kr )
Received October 07, 2010; Revised December 06, 2010; Accepted December 09, 2010.

Abstract

The study aim was to investigate the effects of three types of mulberry products on the blood glucose and lipid statuses and peroxidative state under diabetic condition. The three types were mulberry liquor prepared by adding 30% ethanol to the crushed fresh fruit, mulberry wine and vinegar by fermentation. For diet experiment the mulberry liquor (M-Liquor), wine (M-Wine), and vinegar (M-Vinegar) were prepared as powders by freeze-drying of the respective product and were added to the diet at the level of 1% and mulberry fruit powder (M-Powder) at the level of 5%. Sprague-Dawley female rats weighing 150 ± 10 g were randomly assigned to one normal group, and five diabetic groups induced by one intraperitoneal injection of streptozotocin (STZ) at the level of 50 mg/kg. The normal and diabetic control (DM-Control) groups were fed diet without the mulberry products. During twenty-one days of experimental diet, blood glucose was maintained at a low level in the M-Liquor group compared with the DM-Control group. However, serum insulin level was higher in both M-Liquor and M-Vinegar groups after the experimental diet period. Serum levels of total cholesterol and triglyceride (TG) were lower in M-Liquor but HDL-/total cholesterol ratios were higher in the four M groups. The TG liver level was lower in M-Powder and M-Vinegar groups but the cholesterol level was lower in M-Powder than in the DM-Control group. Serum levels of thiobarbituric acid reactive substances were not different among the groups but the liver levels of these substances were lower in the four M groups than in DM-Control. Serum GOT and GPT levels were not changed by the mulberry products. These results indicated that mulberry liquor is the most effective among the four mulberry products for normalizing blood glucose and lipid status and that all the mulberry products were effective in enhancing antioxidant defense in the diabetic state.

Keywords: mulberry liquor; mulberry vinegar; diabetic rat; blood glucose; serum lipid; TBARS

Figures


Fig. 1
Changes of blood glucose of normal, diabetic-control and four diabetic mulberry groups during experimetnal diet period. All values are Means ± SE of 8-10 animals in each group described in Methods and Materials. Values with different alphabet letters at the same days are significantly different at p < 0.05, respectively.
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Fig. 2
Serum insulin levels of four mulberry groups compared with normal and diabetic control groups after twenty four days of experimental diet period. All values are Means ± SE of 8-10 animals in each group described in Methods and Materials. Bars with different alphabet letters are significantly different at p < 0.05.
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Fig. 3
Serum lipid levels of normal, diabetic control and the four mulberry groups after twenty four days of experimental diet period. All values are Means ± SE of 8-10 animals in each group described in Methods and Materials. Bars with different alphabet letters are significantly different at p < 0.05.
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Fig. 4
Liver levels of triglyceride and cholesterol of normal, diabetic control and the four diabetic mulberry groups. All values are Means ± SE of 8-10 animals in each group described in Methods and Materials. Bars with different alphabet letters are significantly different at p < 0.05.
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Fig. 5
Serum and liver TBARS levels of normal, diabetic control and four mulberry groups. All values are Means ± SE of 8-10 animals in each group described in Methods and Materials. Bars with different alphabet letters are significantly different at p < 0.05.
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Tables


Table 1
Diet compositions of six experiment groups with or without streptozotocin
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Table 2
Body weights, food intakes and food efficiency ratios of six groups of rats during twenty one days of experimental diets
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Table 3
Serum GOT, GPT and BUN Levels of the six experiment groups
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Notes

This study was supported by Technology Development Project for Agriculture and Fisheries, Gyeongsangbukdo, Republic of Korea, 2009.

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