Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Raw Soy Flour(yellow and black) on Serum Protein Concentrations and Enzyme Activity in Streptozotocin-Diabetic Rats

대두급여가 당뇨쥐의 혈청과 간의 단백질농도 및 효소활성에 미치는 영향

  • Published : 1998.08.01
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Abstract

Effects of raw soy flour(RSY) and black(RSB) feeding on protein concentration of liver and serum, and GOT, GPT and alkaline phosphatase activities of serum in diabetic and nondiabetic rats were studied. Male rats(Sprague-Dawley), mean weight of (338.4$\pm$19.2g) were assigned to six dietary groups and fed with the assigned diet for 28 days. For each experimental, some rats were injected with streptozotocin intraperitoneally(L.P.) to induce diabets, and other rats were injected with buffer L.P. as a control group. The liver, kidney and spleen weights relative to bo요 weigth were higher in raw yellow soy flour diet diabetes(D-RSY) and black soy flour diet diabetes(D-RSB) groups than control, but the body weights were lower than control. The protein and albumin concentrations of liver and serum were lower in D-RSY and D-RSB groups than control. The albumin concentration of serum in D-RSB group was lower than control. The GOT activities of serum in RSY and RSB groups were increased compared with control, but the GPT activities were lower in diabetic control, D-RSY and D-RSB groups than control. The alkaline phosphatase activities of serum in RSY and RSB groups were higher than control, but those in D-RSY and D-RSB groups were lower than diabetic control.

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