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Antidiabetic Effect of Color Potatoes in Streptozocin‐Induced Diabetic Rats
Author(s) -
Kang MyungHwa,
Choi MiKyong,
Jeon YeSook
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.921.10
Subject(s) - streptozotocin , diabetes mellitus , kidney , streptozocin , insulin , medicine , endocrinology
The purpose of this study is to investigate the antidiabetic effect of color potatoes in streptozotocin‐induced diabetic rats. Total 49 Sprague‐Dawley rats were divided into 7 groups according to kinds of potatoes and treatment levels, that is, control, STZ, STZ with 10% color potato, STZ with 20% color potato, STZ with 10% potato, STZ with 20% potato, STZ with potato pigment. 10% potato, 20% color potato and potato pigment showed blood glucose lowering effect in glucose tolerance test. In the blood glucose change, 10% or 20% color potatoes significantly decreased blood glucose with dose‐response in 7 weeks and potato pigment significantly decreased blood glucose. While blood creatinine and BUN significantly lower, blood insulin was higher than those of STZ group. In pathological biopsy of kidney and pancreas, 20% color potato and potato pigment relieved indisposition views such as tubular degeneration of cortex, tubular mineralization of medulla in kidney, and islet cell atrophy in pancreas. These results of this study support that the treatment of 20% color potato and potato pigment have antidiabetic effect in improving blood glucose decrement in diabetic rats.