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Hypoglycemic and Antioxidative Effects of Instant Cooked Giant Embryonic Rice in High‐Fat‐Fed Mice
Author(s) -
Chung Soo Im,
Kim Tae Hyeong,
Rico Catherine W.,
Kang Mi Young
Publication year - 2014
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-03-13-0044-r
Subject(s) - brown rice , antioxidant , chemistry , glycogen , embryo , oxidative stress , food science , endocrinology , lipid peroxidation , carbohydrate metabolism , medicine , embryogenesis , biochemistry , biology , gene , microbiology and biotechnology
The effect of instant cooked rice made from giant embryo mutant or ordinary normal rice on the glucose metabolism and antioxidative defense system in mice under a high‐fat (HF) diet condition was investigated. The animals were randomly divided and given experimental diets for seven weeks: normal control diet, HF diet, and HF diet supplemented with instant normal white, normal brown, giant embryonic white, or giant embryonic brown rice. At the end of the experimental period, the HF mice showed a marked increase in the blood glucose level, insulin concentration, and plasma and erythrocyte lipid peroxidation and a significant decrease in the glycogen level relative to the control group. However, diet supplementation with instant cooked giant embryonic and normal brown rice counteracted this high‐fat‐induced hyperglycemia and oxidative stress through regulation of the glucose‐regulating and antioxidant enzyme activities. The giant embryonic brown rice was the most effective in improving the glucose metabolism and antioxidant defense status in mice under the HF diet condition. The results demonstrate that the giant embryo rice mutant may be useful in the development of instant cooked rice with strong hypoglycemic and antioxidative properties.