Effect of Stay-Green Wheat, a Novel Variety of Wheat in China, on Glucose and Lipid Metabolism in High-Fat Diet Induced Type 2 Diabetic Rats
Abstract
:1. Introduction
2. Experimental Section
2.1. Materials
2.2. Determination of the Phytochemical Content and Total Antioxidant Activity in Vitro
2.3. Animal Treatment
2.4. Oral Glucose Tolerance Test (OGTT)
2.5. Insulin and Homeostatic Model Assessment-Insulin Resistance (HOMA-IR) Determination
2.6. Blood Biochemical Analysis
2.7. Histopathological Examination
2.8. Statistical Analysis
3. Results
3.1. SGW Phytochemical Content and Total Antioxidant Activity in Vitro
SGW | Common Wheat | |
---|---|---|
Total antioxidant activity (ORAC) (μg TE/g DW) | 30.33 ± 2.66 † | 24.12 ± 1.03 |
Total phenolic (mg GAE/100 g DW) | 88.82 ± 5.91 | 85.84 ± 3.02 |
Total flavonoid (mg CE/100 g DW) | 46.14 ± 1.80 † | 20.25 ± 0.78 |
Total anthocyanin (mg CGE/100 g DW) | 1.73 ± 0.14 | nd |
Phenolic Composition | ||
Syringic acid (μg/g) | 7.16 ± 0.63 † | 36.39 ± 1.91 |
Vanillic acid (μg/g) | 74.54 ± 6.41 † | 22.23 ± 0.93 |
Caffeic acid (μg/g) | 3.08 ± 0.57 † | 7.87 ± 0.61 |
Ferulic acid (μg/g) | 3.70 ± 0.89 | 2.51 ± 0.80 |
3.2. Rats Body Weight, Food and Water Intakes
3.3. Blood Glucose and Insulin Level Changes
Serum Insulin (mIU/L) | HOMA-IR | |
---|---|---|
NDC | 11.42 ± 0.23 | 2.78 ± 0.21 |
DC | 24.56 ± 0.17 * | 23.89 ± 1.48 * |
HGW | 21.54 ± 0.36 # | 16.83 ± 0.46 # |
LGW | 22.17 ± 0.22 # | 18.80 ± 0.63 # |
3.4. Blood Lipid Changes
TC (mg/dL) | TG (mg/dL) | HDL-C (mg/dL) | LDL-C (mg/dL) | NEFA (mequiv/L) | |
---|---|---|---|---|---|
NDC | 65.27 ± 0.47 | 84.07 ± 3.54 | 26.47 ± 0.50 | 38.62 ± 0.42 | 0.37 ± 0.04 |
DC | 92.14 ± 0.53 * | 286.73 ± 4.47 * | 19.18 ± 1.15 * | 63.02 ± 0.49 * | 1.03 ± 0.07 * |
HGW | 83.74 ± 0.63 # | 252.21 ± 7.77 # | 21.12 ± 0.39 | 57.18 ± 0.41 # | 0.70 ± 0.06 # |
LGW | 85.23 ± 0.32 # | 267.25 ± 7.34 # | 20.34 ± 0.48 | 60.73 ± 0.50 $ | 0.82 ± 0.07 $ |
3.5. Antioxidant Effects
SOD (U/mL) | GSH-Px (U/mL) | |
---|---|---|
NDC | 207.50 ± 12.19 | 537.00 ± 8.35 |
DC | 148.78 ± 4.53 * | 298.67 ± 11.05 * |
HGW | 174.62 ± 7.47 $ | 408.87 ± 9.94 # |
LGW | 171.00 ± 6.24 # | 389.56 ± 8.43 # |
3.6. Histological Changes
4. Discussion
5. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Ji, J.; Zhang, C.; Luo, X.; Wang, L.; Zhang, R.; Wang, Z.; Fan, D.; Yang, H.; Deng, J. Effect of Stay-Green Wheat, a Novel Variety of Wheat in China, on Glucose and Lipid Metabolism in High-Fat Diet Induced Type 2 Diabetic Rats. Nutrients 2015, 7, 5143-5155. https://doi.org/10.3390/nu7075143
Ji J, Zhang C, Luo X, Wang L, Zhang R, Wang Z, Fan D, Yang H, Deng J. Effect of Stay-Green Wheat, a Novel Variety of Wheat in China, on Glucose and Lipid Metabolism in High-Fat Diet Induced Type 2 Diabetic Rats. Nutrients. 2015; 7(7):5143-5155. https://doi.org/10.3390/nu7075143
Chicago/Turabian StyleJi, Jinshan, Chao Zhang, Xiaoqin Luo, Li Wang, Ruijuan Zhang, Zhenlin Wang, Daidi Fan, Haixia Yang, and Jianjun Deng. 2015. "Effect of Stay-Green Wheat, a Novel Variety of Wheat in China, on Glucose and Lipid Metabolism in High-Fat Diet Induced Type 2 Diabetic Rats" Nutrients 7, no. 7: 5143-5155. https://doi.org/10.3390/nu7075143