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Corn gluten hydrolysates Improved insulin sensitivity in diet‐induced obese(DIO) rats.
Author(s) -
Jeong Hye In,
Kim Ji Yeon,
Kwon Oran
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.lb389
Subject(s) - hydrolysate , insulin resistance , gluten , medicine , endocrinology , insulin , obesity , casein , insulin sensitivity , adiponectin , chemistry , food science , biochemistry , hydrolysis
We investigated the influence of corn gluten hydrolysates on insulin sensitivity in diet induced obese rats. Eight week old male Sprague Dawley rats (n=80) were divided into two groups. One group (n=8) was fed normal fat diet (16.9% energy from fat) and the other group (n=72) was fed high fat diet (60.0% energy from fat) for 13 weeks. After 13 weeks, We sacrificed some rats from high fat diet group(n=8) and normal fat diet group(n=8) for the identification of obesity. The obesity was confirmed by body weight, fat pad weight, plasma lipid concentration. After then high fat diet group was randomly divided into 8 groups according to their fat levels (16.9% or 60% energy from fat) and kinds of treatment (casein, corn gluten hydrolysates, leucine or BCAA) for 8 weeks. Fasting blood glucose level and plasma insulin concentration was significantly lower in corn gluten hydrolysates groups than other groups regardless their fat intake level. Also C‐peptide level was significantly lower in corn gluten hydrolysates groups. Insulin resistance(HOMA‐IR) was calculated using Fasting blood glucose and plasma insulin. HOMA‐IR was significant different between corn gluten hydrolysates groups and other groups regardless fat intake level. In conclusion, corn gluten hydrolysates enhanced insulin sensitivity in diet‐induced obese rats.