Fermented Brown Rice Reduces Blood Sugar in Rats

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  • ラットにおける玄米発酵食品摂取の血糖値に及ぼす効果
  • ラット ニ オケル ゲンマイ ハッコウ ショクヒン セッシュ ノ ケットウチ ニ オヨボス コウカ

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Objective: The effects of fermented brown rice intake on blood sugar in rats were studied over 4 weeks.<br>Methods: Male Wistar rats (10 weeks old) were used in this experiment. The control group (CON) was fed a 20% of casein diet. The feed of the normal brown rice group (NBR) contained 25 g brown rice powder per 1 kg 20% casein diet, whereas that of the fermented brown rice group (FBR) contained 25 g fermented brown rice (0.1% nucleic acid-related compounds) per 1 kg 20% casein diet.<br>Results: The fasting blood sugar level in the FBR group (116.5 ± 5.1 mg/dl, mean ± SD) was significantly lower than those in the CON (128.1 ± 6.7 mg/dl) and NBR (128.0 ± 3.6 mg/dl) groups. Fasting insulin values were significantly lower in the FBR group (1,008 ± 352 pg/ml) than in the CON (1,816 ± 290 pg/ml) and NBR (1,945 ± 429 pg/ml) groups. The Homeostasis Model Assessment ratio (HOMA-R, an index of insulin resistance) of the FBR group (6.8 ± 2.5) was significantly lower than those of the CON (13.3 ± 2.7) and NBR (14.2 ± 3.0) groups. Furthermore, the glycoalbumin ratio of the FBR group (4.7 ± 0.2%) was significantly lower than those of the CON (5.2 ± 0.2%) and NBR (5.2 ± 0.2%) groups. Serum albumin concentrations did not differ between groups.<br>Conclusion: These results, suggest that intake of fermented brown rice may help prevent diabetes or help control the disease by reducing blood sugar levels.

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