Journal
FOOD & FUNCTION
Volume 5, Issue 5, Pages 966-971Publisher
ROYAL SOC CHEMISTRY
DOI: 10.1039/c3fo60521c
Keywords
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Funding
- Earmarked fund for Modern Agro-Industry Technology Research System [nycytx-018]
- Sci & Tech Innovation Program of CAAS
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An extrusion process has been widely used for the development of many functional foods. The aim of this study was to assess the effect of the extrusion process on the alpha-glucosidase inhibitory properties of adzuki bean protein in type 2 diabetes model KK-A(y) mice. The extruded adzuki bean protein (EA) was prepared by adding 1% and 2% into the diet for 42 days. It was found that the fasting blood glucose concentration was significantly decreased with the EA-2 group compared with the control diabetic mice group. In addition, there was a significant decrease in serum triglyceride, blood urea nitrogen levels and increased high density lipoprotein (HDL)-cholesterol. Meanwhile, hepatic lipids were improved and the content of a-dicarbonyl compounds in the kidney were reduced in mice fed with EA. These results suggest that the intake of EA could moderate type 2 diabetes and diabetic complications.
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