Hypoglycemic Action of Chicken Meat Extract in Type-2 Diabetic KKAy Mice and GK Rats

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  • SIM Meng-Kwoon
    Department of Pharmacology, Yong Loo Lin School of Medicine, National University of Singapore
  • WONG Yong-Chiat
    Department of Pharmacology, Yong Loo Lin School of Medicine, National University of Singapore
  • XU Xiao-Guang
    Department of Pharmacology, Yong Loo Lin School of Medicine, National University of Singapore
  • SIM Sai-Zhen
    Department of Pharmacology, Yong Loo Lin School of Medicine, National University of Singapore
  • TSI Daniel
    BRAND’S Health Science Centre, Cerebos Pacific Limited

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This study researched the effects of chicken meat extract on blood glucose and insulin level, membrane glucose transporter-4 (GLUT4), and tyrosine phosphorylation of insulin receptor substrate-1 (IRS-1) in type 2 diabetic KKAy mice and GK rats. Eight-week-old KKAy mice and GK rats and euglycemic control animals, C57BL/6J mice and Wistar rats, were orally administered a liquid commercial chicken meat extract, BRAND’S Essence of Chicken (BEC), for up to 8 weeks. BEC (1.5 ml/kg) had no effect on blood insulin levels, but significantly lessened the hyperglycemia in the diabetic animals. In the BEC-treated diabetic animals, insulin induced a significant increase in plasma membrane GLUT4 and cytosolic tyrosine-phosphorylated IRS-1, indicating that it attenuates insulin resistance. The present findings are the first demonstration of the hypoglycemic action of a dietary protein, and they lend credence to the reported benefits of using chicken meat as a source of protein in the dietary management of diabetic individuals.

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