Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Effect of A Dietary Supplement NLG381 on Blood Glucose and Lipid Level in Streptozotocin-Induced Diabetic Rats

우유단백질이 주원료인 특수영양식품 NLG381이 당뇨성 흰쥐의 혈당 및 지질대사에 미치는 영향

Park, Young-Seo;Chang, Hak-Gil;Lee, Kang-Woon
박영서;장학길;이강운

  • Published : 20050500
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Abstract

A dietary supplement NLG381 containing milk protein, dried yeast, silk peptide, and vitamins, was fed to streptozotocin-induced diabetic rats, and the changes in the concentrations of glucose, cholesterol and lipid in blood were investigated. The experimental rats were divided into five groups: normal, NLG381, streptozotocin-induced diabetes (STZ), SN (NLG381 was fed for 3 weeks after the induction of diabetes), and NS group (diabetes was induced after 3 weeks of NLG381 feeding). There was a significant decrease in body weight in all groups, and food efficiency ratio of STZ group and SN group was lower than that of normal group. Glucose level in blood of STZ was 5 times higher than that of normal, but NS group was 40% lower than STZ group. STZ group was higher than normal group whereas SN group was lower than STZ group in total cholesterol content. HDL cholesterol level of SN group and NS group was higher than that of STZ group. Triglyceride content of STZ group was 5 times higher than that of normal group, but NS group and SN group was significantly decreased when compared with STZ group. For atherogenic index, STZ group was higher than normal group, whereas NS group and SN group was greatly decreased when compared with STZ group.

Keywords

References

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