Effects of Low Glycemic Index Noodles on Glucose/Lipid Metabolism in Diabetic Mice

Abstract

Objective: To evaluate the effect of low-glycemic index (GI) noodles on improving glucose and lipid metabolism in diabetic mice induced by streptozotocin (STZ). Methods: Diabetic male Kunming mice were induced by STZ, the intervention group was fed with low GI noodles for 7 weeks, the glucose and lipid metabolism index were measured, and compared with the model control group fed with normal noodles. Results: Compared with the diabetic mice in the model group, the body weight, serum insulin (INS) and liver glycogen levels increased significantly (P<0.05) in the intervention group. The glycated serum proteins (GSP), fasting glucose and organ index were decreased significantly (P<0.05). Oral glucose tolerance, liver and pancreatic tissue damage improved significantly (P<0.05), lipid levels showed a trend of improvement. Conclusion: Low GI noodles had an improvement effect on hyperglycemia symptoms and lipid metabolism disorders in diabetic mice, which could provide some reference for the development and application of low GI food.

Keywords

• glycemic index
• diabetes
• sugar metabolism
• lipid metabolism
• noodles