In:
Journal of Food Research, Canadian Center of Science and Education, Vol. 4, No. 4 ( 2015-04-21), p. 10-
Abstract:
〈 p 〉 〈 strong 〉 Backgrounds: 〈 /strong 〉 We reported that feeding 5% 〈 em 〉 Asperagillus awamori- 〈 /em 〉 fermented burdock root diet was effective in preventing mouse hyperglycemia caused by alloxan. 〈 /p 〉 〈 p 〉 〈 strong 〉 Methods: 〈 /strong 〉 Diets containing 5% burdock roots were prepared from raw and 〈 em 〉 Asperagillus awamori- 〈 /em 〉 fermented burdock root powders. Acatalasemic mice 〈 strong 〉 , 〈 /strong 〉 having a quite low catalase activity in blood, and normal mice were fed these diets for 14 weeks, separately. Then, alloxan (200 mg/ kg of body weight) or PBS was intraperitoneally administrated to each mouse. After 5 day from the administration, blood glucose assay and glucose tolerance test were carried out, and then insulin, C-peptide and lipid peroxide in plasma were examined. 〈 /p 〉 〈 p 〉 〈 strong 〉 Results: 〈 /strong 〉 Incidences of hyperglycemia in normal mice fed control, raw and fermented burdock root diets were 25, 20 and 11 %, respectively, and these in acatalasemic mice 〈 strong 〉 〈 /strong 〉 were 73, 80 and 27%. Insulin and C-peptide in plasma of mice fed raw burdock root diet or control diet were low compared to mice fed the fermented diet. 〈 /p 〉 〈 p 〉 〈 strong 〉 Conclusions: 〈 /strong 〉 Intake of raw burdock root does not suppress the alloxan-induced hyperglycemia but the fermented burdock root does. It is suggested that 〈 em 〉 Asperagillus awamori 〈 /em 〉 plays an important role for the prevention. 〈 /p 〉
Type of Medium:
Online Resource
ISSN:
1927-0895
,
1927-0887
Language:
Unknown
Publisher:
Canadian Center of Science and Education
Publication Date:
2015
detail.hit.zdb_id:
2651456-4
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