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http://dx.doi.org/10.5352/JLS.2005.15.4.619

Physiological Effect of Hamcho Yogurt on Streptozotocin-Induced Diabetic Rats  

Cha Jae-Young (Department of Biotechnology, Dong-A University)
Jeon Beong-Sam (BioHub Co., Ltd)
Kim Beom-Kyu (BioHub Co., Ltd)
Kang Ho Young (Division of Biological Sciences, Pusan National University)
Cho Young-Su (Department of Biotechnology, Dong-A University)
Publication Information
Journal of Life Science / v.15, no.4, 2005 , pp. 619-625 More about this Journal
Abstract
The present study was undertaken to investigate the hypoglycemic effect of Hamcho yogurt fermented by lactic acid bacteria containing Hamcho (Salicornia herbacea) extract powder in streptozotocin(STZ)-induced diabetic rats for 3 week period. The Hamcho yogurt given to the STZ-diabetic rats had significant effect in lowering the serum glucose concentrations and food intakes compared to the STZ-diabetic rats. The Hamcho yogurt administration increased the tolerance to oral glucose loading in the STZ-diabetic rats. The Hamcho yogurt and yogurt given to the STZ-diabetic rats were significantly decreased the serum total cholesterol concentration and the atherogenic index. Based on the beneficial effect against the blood glucose and cholesterol levels, we suggest the Hamcho yogurt can be used as functional food for the hypoglycemic and hypocholesterolemic effects.
Keywords
Hamcho yogurt; hypoglycemic effect; streptozotocin; diabetes;
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