Intake of Dried Bonito (Katsuo-Bushi) Protein Koji Hydrolysate Improves Glucose Tolerance and Lipid Metabolism in Otsuka Long-Evans Tokushima Fatty Rats

DOI JASI Web Site 1 Citations

Bibliographic Information

Other Title
  • 内臓脂肪型肥満ＯＬＥＴＦラットの耐糖能ならびに脂質代謝に及ぼす鰹節タンパク質麹分解物摂取の効果
  • ナイゾウ シボウガタ ヒマン OLETF ラット ノ タイトウノウ ナラビニ シシツ タイシャ ニ オヨボス カツオブシ タンパクシツ コウジ ブンカイブツ セッシュ ノ コウカ

Search this article

Abstract

This study was performed to examine the effects of dietary dried bonito protein hydrolysate (KH) on the glucose tolerance and lipid metabolism of Otsuka Long-Evans Tokushima Fatty (OLETF) rats as a type 2 diabetes model. 11-week-old male OLETF and Long-Evans Tokushima Otsuka (LETO) rats as the negative control were given either 5% KH diet or AIN76 standard diet (as control diet) for 22 weeks. The amount of food intake of the OLETF group increased compared with that of the LETO group, but the body weight gain of the OLETF-KH group was suppressed significantly (p<0.05) compared with that of the OLETF-C group (as positive control). The retroperitoneal fat weight of the OLETF group showed a markedly larger amount increase much more than that of the LETO group, but that of the OLETF-KH group showed a smaller amount of increase than that of the OLETF-C group. The serum glucose, insulin, triglyceride, total cholesterol, LDL cholesterol levels of the OLETF-KH group were significantly lower (p<0.05) than those of the OLETF-C group. Further more, in the oral glucose tolerance test, the postprandial blood glucose level of the OLETF-KH group was suppressed significantly (p<0.05) compared with that of the OLETF-C group. These results suggest that KH is the functional food source that can suppress body fat level and improve the glucose tolerance of animals.

Journal

  • Food Preservation Science

    Food Preservation Science 33 (3), 115-119, 2007

    Japan Association of Food Preservation Scientists

Citations (1)*help

See more

Details 詳細情報について

Report a problem

Back to top