Hypolipidaemic Effects of High Resistant Starch Sago and Red Bean Flour- based Analog Rice on Diabetic Rats
| Autor: | Marsono Marsono, Haslina Haslina, Sri Budi Wahjuningsih |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
food.ingredient
Starch medicine.medical_treatment Blood sugar Bile acid binding Biology chemistry.chemical_compound Insulin resistance food lipid Diabetes mellitus medicine Food science Resistant starch Original Paper medicine.diagnostic_test rice starch Insulin hypolipidaemic food and beverages medicine.disease chemistry diabetes mellitus sago Lipid profile |
| Zdroj: | Materia Socio-Medica |
| ISSN: | 1512-7680 |
| DOI: | 10.5455/msm.2018.30.232-239 |
| Popis: | Introduction Sago analog rice had known as an example of food with high resistant starch. Recent research shows that sago analog rice and red bean flour also had a low glycemic index (GI). However, Identification of hypolipidaemic mechanism based on the nutrigenomic analysis remains unknown. Aim This study aims to determine the effects of hypolipidaemic in diabetic rats with analog rice treatment. Material and methods Thirty-five male Wistar rats were divided into 5 groups with different food treatment, such as standard dietary food (STD) group, and four groups of diabetic rats with standard dietary food (STDD), mentik wangi rice diet (MWRD), sago analog rice (SARD) and sago analog rice with 10% red bean flour (SARKBD). Lipid profile was observed every week for a month. Measurement of insulin and blood glucose was performed twice at the beginning and end of treatment. Atherogenic index (AI) was also investigated. Then, the pancreas was collected for histological analysis. Results SARD group showed the highest effect of decreasing the total cholesterol (47.74%) which followed by SARKBD (34.62%). The triglyceride level in SARD group was also significantly decreased (31.14%), followed by SARKBD (19.32%). However, the HDL increase in SARD (48.66%), followed by SARKBD (36.00%). The LDL level in SARD and SARKBD group were significantly decreased, respectively 32.89% and 22.19%. SARD atherogenic index levels lower than SARKBD; 1.00 and 2.06. Conclusion The improvement of insulin resistance by SARD and SARKBD were generated by role of resistant starch through the mechanism of bile acid binding, insulin sensitivity escalation and SCFA effect. |
| Databáze: | OpenAIRE |
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