Food Science and Biotechnology

  • 제17권2호
  • /
  • Pages.287-294
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  • 2008
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Diet of Red Ginseng-Cheonggukjang Improves Streptozotocin-induced Diabetes Symptoms and Oxidative Stress

  • Shin, Kyung-Ok (Department of Food Science and Technology, Food Industrial Technology, Catholic University of Daegu) ;
  • Lee, Sang-Il (Department of Food, Nutrition and Cookery, Keimyung College) ;
  • Kim, Soon-Dong (Department of Food Science and Technology, Food Industrial Technology, Catholic University of Daegu)
  • 발행 : 2008.04.30
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초록

Protective effects of cheonggukjang fermented with 20% red ginseng (RC) were observed in streptozotocin (STZ)-induced diabetic rats by measuring levels of blood glucose, serum lipid profiles, and hepatic reactive oxygen species generating and scavenging enzymc activities. RC diet was prepared by mixing with AIN-76 diet at the final concentration 2%, and it was fed to STZ-induced diabetic rats for 3 weeks. The RC dict was significantly improved body weight, feed efficiency ratio, levels of serum glucose, and serum and hepatic lipids in diabetes. The significantly elevated O type activity of xanthine oxidase in diabetes was also greatly decreased by the RC diet. The treatment of RC showed the improved hepatic glutathione s-transferase activities in the diabetic animals. The present study indicates that cheonggukjang fermented with red ginseng could ameliorate STZ-induccd diabetic symptoms such as aggravated blood glucose levels, serum lipid profiles, and even the conditions of oxidative stress.

키워드

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