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Effect of African Mango (Irvingia gabonesis, IGOB 131TM) Extract on Glucose Regulation in STZ-Induced Diabetes
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 Title & Authors
Effect of African Mango (Irvingia gabonesis, IGOB 131TM) Extract on Glucose Regulation in STZ-Induced Diabetes
Ha, Yejin; Lee, Minhee; Kwon, Han Ol; Lee, Yoo-Hyun;
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 Abstract
This study investigated the regulatory effects of African mango (Irvingia gabonesis, IGOB ) extract on blood glucose level in streptozotocin (STZ)-induced diabetic rats. Experimental groups were treated with two different doses of IGOB (1% and 2% in each AIN93G supplement) for 5 weeks [4 weeks pre-treatment and 1 week post-STZ treatment (60 mg/kg body weight)]. STZ-induced diabetic rats showed significantly reduced body weight gain compared to normal control (NC). Oral glucose tolerance test (OGTT) was measured using glucose oxidase-peroxidase reactive strips. The area of under the curve for the glucose response from OGTT in STZ-induced diabetic rats was higher than that of NC rats, and there was a significant difference between the DM and the IGOB -treated groups. Serum glucose levels after sacrifice were significantly lower in the IGOB group than the DM group. However, there was no statistical difference between low- and high-dose treatments. Serum insulin levels increased by 234.4% and 175.9%, respectively, upon treatment with IGOB . Serum lipid profiles were not significantly different among the experimental groups. The tested samples had no effects on serum levels of lipid profiles (triglyceride, total cholesterol, low density lipoprotein/very low density lipoprotein-cholesterol, high density lipoprotein-cholesterol). These results suggest that IGOB is able to ameliorate diabetes by reducing serum glucose levels that may result from increased insulin levels.
 Keywords
African mango;Irvingia gabonesis;diabetes;
 Language
Korean
 Cited by
1.
Beneficial Effects of Acanthopanax senticosus Extract in Type II Diabetes Animal Model via Down-Regulation of Advanced Glycated Hemoglobin and Glycosylation End Products, Journal of the Korean Society of Food Science and Nutrition, 2016, 45, 7, 929  crossref(new windwow)
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