The Impact of Kinds of Dietary Grain and Dietary Lipid Level on the Glucose Metabolism and Antithrombogenic Capacity of Full Grown Obesity Induced Rats

Ok, Hyang Mok; Sohn, Jung Sook; Kim, Mi Kyung

Abstract

This study was designed to evaluate impact of kinds of dietary grain and dietary lipid level on the glucose metabolism and antithrombogenic capacity in obesity induced rats. Total of 80 Sprague-Dawley male rats were raised for one month with control diet containing 50% (w/w) well-milled rice powder and 20% (w/w) of dietary lipids. The rats were blocked into 8 groups and raised for two months with diets containing well-milled rice, brown rice, black rice, or glutinous barley powder and 8 or 20% (w/w) of dietary lipids. The contents of total dietary fiber in experimental grains were in following order; glutinous barley > black rice > brown rice > well-milled rice. Weekly food intake were lower in glutinous barley group among all experimental groups. Body weight gain was high in high level of fat groups (20% w/w) than medium level of fat groups (8% w/w). Plasma glucose concentration was not different significantly in each groups. But brown rice group was a little lower than others. Plasma insulin concentration was lower in black rice and glutinous barley group than rice group. Plasma glucagon concentration did not differ significantly among all experimental groups. Hexokinase activities in skeletal muscle are different significantly according to level of dietary fat and grain variety factors. Brown rice group was significantly highest among all experimental groups in hexokinase activity. Plasma TXB2 concentrations in black rice and glutinous barley groups were lower as compared to rice and brown rice groups. Plasma 6-keto-PGF1alpha concentrations in glutinous barley group was higher as compared to others. In conclusion brown rice has a little lowering effect glucose concentration. Black rice and glutinous barley intakes enhance antithrombogenic capacity. It is suggested that the intakes of mixed gains are recommend.