한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제23권5호
  • /
  • Pages.662-665
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  • 2008
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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막걸리 박 열수추출물의 혈당지수 및 제2형 당뇨 모델 동물에서 경구혈당내성에 미치는 영향에 관한 연구

Glycemic Index and Oral Glucose Tolerance Test of Takju (Korean turbid rice wine) Lees Extract

  • 이현숙 (서울사회복지대학원대학교 스포츠산업학과) ;
  • 홍경희 ((주)농심 R&BD 센터 연구개발실 건강기능기술팀) ;
  • 윤철호 (선문대학교 공과대학 산업경영공학과) ;
  • 조우균 (가천의과학대학교 식품영양학과) ;
  • 김순미 (가천의과학대학교 식품영양학과)
  • Lee, Hyun-Sook (Department of Sports Management, Seoul Social Welfare Graduate University) ;
  • Hong, Kyoung-Hee (NongShim R&BD Center, Health Food Technology Team) ;
  • Yoon, Cheol-Ho (Department of Industrial Engineering & Management, Sunmoon University) ;
  • Cho, Woo-Kyoun (Department of Food & Nutrition, Gachon University of Medicine and Science) ;
  • Kim, Soon-Mi (Department of Food & Nutrition, Gachon University of Medicine and Science)
  • 발행 : 2008.10.30
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초록

Takju lees extract is expected to be a promising material for functional food. This study was conducted in order to assess the glycemic index (GI) of Takju lees extract and its effects in an oral glucose tolerance test (OGTT). The GI for Takju lees extract was evaluated with 10 healthy young adults (Male 5, Female 5). OGTT was conducted in 20 male db/db mice, fed on a diet containing 2% Takju lees extract for 4 weeks. Those animals were subjected to OGTT after one oral administration of Takju lees extract at 2 g/kg BW. The GI of the Takju lees extract was measured at 97.97. The effects of the Takju lees extract on the oral glucose tolerance test in db/db mice evidenced no differences as compared to the control group. In conclusion, Takju lees extract is a high GI material, and it has no effect on blood glucose levels in a type II diabetic animal model. Further studies will be required to confirm its anti-diabetic effects.

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참고문헌

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