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Effect of Chungkukjang supplementation on oxidative stress and antioxidant nutrients of diabetic rats induced by streptozotocin

청국장 식이 보충이 당뇨 쥐의 산화적 스트레스와 항산화 영양소 함량에 미치는 영향

  • Park, Heyun-Sook (Division of Hotel Culinary Arts, Daegu Technical College) ;
  • Kong, Hyun-Joo (Department of Herbal Food Science, Graduate School of Daegu Haany University) ;
  • Lee, Eon-Hee (Department of Food and Nutrition, Graduate School, Yeungnam University) ;
  • Choi, Eun-Mi (Department of Food Science and Nutrition, Graduate School, Kyungpook National University) ;
  • Jang, Joung-Hyeon (Division of Cosmetology, Dong-Eui Institute of Technology) ;
  • Lee, Myoung-Hee (Department of beauty care, Songho college) ;
  • Hong, Ju-Yeon (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Hwang, Su-Jung (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Jung, Hyeon-A (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Yang, Kyung-Mi (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
  • 박현숙 (대구공업대학교 식음료계열) ;
  • 공현주 (대구한의대학교 대학원 한방식품학과) ;
  • 이언희 (영남대학교 대학원 식품영양학과) ;
  • 최은미 (경북대학교 대학원 식품영양학과) ;
  • 장정현 (동의과학대학교 미용계열) ;
  • 이명희 (송호대학교 뷰티케어과) ;
  • 홍주연 (대구한의대학교 한방식품조리영양학부) ;
  • 황수정 (대구한의대학교 한방식품조리영양학부) ;
  • 정현아 (대구한의대학교 한방식품조리영양학부) ;
  • 양경미 (대구한의대학교 한방식품조리영양학부)
  • Received : 2014.09.16
  • Accepted : 2015.02.12
  • Published : 2015.04.30

Abstract

This study was conducted to examine the effects of a supplemented Chungkukjang diet on oxidative stress and antioxidant nutrients in Streptozotocin (STZ, 45 mg/kg of BW, IP injection)-induced diabetic rats. Diets that contained soybean Chungkukjang powder (SC), Yakkong Chungkukjang powder (YC), and Yakkong Chungkukjang powder with black food added (YCB) were administered to the STZ-induced diabetic rats for seven weeks. The increased lipid peroxide contents of their serum and liver were slightly controlled by providing them three types of Chungkukjang. The retinol level in the serum was 7.5 times higher in the STZ-induced diabetic group after the provision of YC. The total antioxidant capacity (TAC) level in the serum was higher in the STZ-induced diabetic group after the provision of YCB. Also, the retinol and tocopherol levels in the liver of the STZ-induced diabetic rats increased after they were provided YCB, and the decreased reduced glutathione (GSH) /oxidized glutathione (GSSG) level in their liver improved after they were fed a diet that contained YC. Moreover, the decreased anthocyanin level in the liver of the STZ-induced diabetic group improved after the provision of three types of Chungkukjang powder. These findings suggest that the Chungkukjang diet is a valuable food for the management of the health of diabetic patients and for the prevention of diabetic complications.

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