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http://dx.doi.org/10.5352/JLS.2004.14.4.676

Hypoglycemic Effect of Mushroom Fermented Milk in Streptozotocin-Induced Diabetic Rats  

Cha, Jae-Young (BioHub Co., Ltd)
Jeon, Beong-Sam (BioHub Co., Lt)
Park, Jeong-Won (BioHub Co., Lt)
Shin, Gab-Gyun (BioHub Co., Lt)
Kim, Beom-Kyu (BioHub Co., Lt)
Kim, Hee-Kyu (Department of Agricultural Biology and Gyeongsang National University)
Cho, Young-Su (Department of Agricultural Biology and Gyeongsang National University)
Publication Information
Journal of Life Science / v.14, no.4, 2004 , pp. 676-682 More about this Journal
Abstract
Nutritional concentrations by chemical analyses of mushroom fermented milk were protein 2.87%, fat 0.09%, carbohydrates 6.0%, dietary fiber 0.3%, lactose 2.01%, sucrose 1.23%, calcium 95.9 mg/100 g and iron 0.08 mg/100 g. The present study was undertaken to investigate the hypoglycemic effects of the equal volume of either water (streptozotocin (STZ)rontrol rats), mushrooms water-extract (STZ-extrart fed rats), mushroom fermented milk product (STZ-mushroom yogurt fed rats) or mushroom fermented milk supernatant (STZ-supernatant fed rats) (10%, v/w), in STZ-induced diabetic rats for 3 week period. The mushroom fermented milk given to the STZ-diabetic rats decreased the blood glucose significantly and increased the blood insulin, compared with the STZ-control rats. The supernatant and mushroom water extract also slightly retarded the development of hyperglycemia in the STZ-diabetic rats. Taken together the results, the mushroom yogurt may have a potential for the hypoglycemic effect in the STZ-diabetic rats.
Keywords
mushroom fermented milk; hypoglycemic effect; streptozotocin; diabetes; pancreas;
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