Evaluation of Hypoglycemic and Hypolipidemic Effects of Fine Dried Noodles with a Low Glycemic Index
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Abstract:
The effects of fine dried noodles with a low glycemic index (GI) on glucolipid metabolism of streptozotocin (STZ)-induced diabetic rats were investigated. Based on the blood glucose level, thirty-two adult male Sprague-Dawley (SD) rats were randomly divided into four groups: ordinary dried noodle control group, ordinary dried noodle diabetic group, low GI dried noodle control group, and low GI dried noodle diabetic group. After a four-week feeding, the blood glucose and lipid indexes were determined. The results showed that the dietary fiber content in low GI noodles was relatively high, up to 16.04%. The low GI noodles increased body weight and the levels of serum insulin, hepatic glycogen, and muscle glycogen in diabetic rats. The low GI noodles also reduced food intake and glycosylated serum protein (GSP) levels, decreased fasting blood-glucose (FBG), decreased the relative weights of various organs, and improved impaired glucose tolerance. Additionally, low GI dried noodles reduced the levels of total cholesterol (TC), triglycerides (TG), and low-density lipoprotein cholesterol (LDL-C) in serum while increasing the serum high-density lipoprotein cholesterol (HDL-C) level in diabetic rats. As a result, the liver total lipid and lipid concentrations were significantly decreased. The blood glucose and lipid indices of the two control groups were similar, indicating that the low GI dried noodles did not affect normal rats. This study demonstrates that low GI dried noodles have some beneficial effects in improving hyperglycemia and lipid metabolism disorders in diabetic rats, which is of importance for the prevention and treatment of diabetes.
