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http://dx.doi.org/10.5934/kjhe.2014.23.1.137

Effects of ice creams supplemented with soy isoflavones on diabetic biomarkers in type II model mice  

Yang, Sun Hee (Department of Food and Nutrition, Daegu University)
Choi, Young Sun (Department of Food and Nutrition, Daegu University)
Publication Information
Korean Journal of Human Ecology / v.23, no.1, 2014 , pp. 137-148 More about this Journal
Abstract
The aim of this study was to determine whether the addition of soy isoflavones to dairy ice cream modifies diabetic biomarkers in the type 2 diabetic model mice. Forty male C57BL/6J-ob/ob mice were randomly divided into 4 groups and fed control diet (basal, 7% fat), MS diet (milk ice cream with sugar, 20% fat), MS-SI diet (MS ice cream with 0.01% soy isoflavones, 20% fat), or MF-SI diet (milk ice cream with 0.01% soy isoflavones, 5% fructooligosaccharide, 20% fat) for 12 weeks. Blood response area by glucose tolerance test, plasma levels of glucose, insulin, C-peptide, leptin, and blood $HbA_{1c}$ were not significantly different among all the groups. Concentrations of interleukin-6 and tumor necrosis factor-${\alpha}$ secreted from splenocytes induced by Concanavalin A were not significantly different among all the groups. In conclusion, soy isoflavones supplemented to ice cream did not alter diabetic biomarkers in diabetic type 2 model mice.
Keywords
soy isoflavones; ice cream; fructooligosaccharide; diabetes;
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