Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effects of Takju(Korean turbid rice wine) Lees on the Serum Glucose levels in Streptozotocin-induced Diabetic Rats

탁주 주박의 섭취가 스트렙토조토신으로 당뇨를 유발시킨 흰쥐의 혈당수준에 미치는 효과

  • Kim, Soon-Mi (Department of Food & Nutrition, Gachon University of Medicine and Science) ;
  • cho, Woo-Kyun (Department of Food & Nutrition, Gachon University of Medicine and Science)
  • 김순미 (가천의과대학교 식품영양학과) ;
  • 조우균 (가천의과대학교 식품영양학과)
  • Published : 2006.12.31
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Abstract

This study was performed to determine the effect of Takju(Korean turbid rice wine) lees on the serum glucose level in streptozotocin-induced diabetic rats. 24 Sprague-Dawley male rats were divided into three groups: normal control(NC), diabetic control(DC) and diabetic rats(DS) were fed on experimental diet and water ad libitum for 4 weeks. DS diet was containing 20% Takju lees. Body weight gain and food Efficiency Ratio(FER) were significantly lower in DC and DS than NC. DS tended to have higher weight, weight gain and FEF than DC nevertheless food intake. Therefore Takju lees could possibly complement casein as a protein source. Gastrointestianl transit time in DS significantly decreased than NC while not significantly than DC. Serum lipid profiles and AST. ALT and amylase were not significantly different between diabetic DC and DS. Blood glucose was measured at fasting state and 30, 60, 90 and 120 minute by oral glucose tolerance test, DS tended to lower the mean(${\pm}$ SE) incremental blood glucose concentrations than DC and was significantly low at 120 min. But incremental AUG(area under the curve) of postprandial glucose response was not significantly different. In conclusion, in spite of high contents of carbohydrate Takju lees perhaps have a benefit effect on the diabetes.

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References

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