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Resistant Starch Promotes Vitamin D Balance in Type 1 Diabetic Mice
Author(s) -
Anderegg Alysse S.,
Schalinske Kevin L.
Publication year - 2013
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.27.1_supplement.635.14
Subject(s) - endocrinology , medicine , type 1 diabetes , streptozotocin , diabetic nephropathy , vitamin , diabetes mellitus , vitamin d and neurology , weight loss , amylose , starch , chemistry , biochemistry , obesity
Type 1 diabetes mellitus (T1DM) is a chronic disease characterized by abnormal carbohydrate metabolism and hyperglycemia owing to beta cell dysfunction and insulin deficiency. A serious complication of T1DM is diabetic nephropathy, which can result in vitamin D imbalance, characterized by the loss of 25‐OH‐vitamin D in the urine. Using streptozotocin (STZ)‐treated rats as a model of T1DM, we have demonstrated that cooked dietary resistant starch (RS) attenuates the weight loss associated with T1DM and prevents the loss of vitamin D binding protein and 25‐OH‐vitamin D in the urine. The focus of this study was to determine if uncooked dietary RS would produce similar effects in a STZ‐induced mouse model of T1DM. In this study, 18 female mice were randomly assigned to one of 3 treatment groups: control, T1DM, and T1DM + uncooked dietary RS. Control and T1DM mice were fed a standard cornstarch diet during the 6‐wk treatment period, whereas T1DM + RS group were fed a diet containing high amylose cornstarch (36% resistant to digestion). To date, we have observed similar results in the mouse model, including diminished weight loss owing to the positive effect of dietary RS. Future research will be directed toward understanding the mechanism underlying the impact of RS on maintaining vitamin D balance, owing to the potential prevention of diabetic nephropathy in type 1 diabetic mice. Support: Plant Sciences Institute, ISU. Grant Funding Source : Plant Sciences Institute, ISU