Cocao 가공부산물의 첨가 식이가 Streptozotocin 유발 당뇨 쥐의 혈당 및 혈중 지질수준에 미치는영향

초록

This study was carried out to elucidate the physiological activity of cacao(Thebroma cacao L.) subproducts. Cacao subproducts were prepared from cacao mass processing by L-BTC process and the effect of supplementing these cacao subproducts to purified diets on growth performance and several metabolic parameters were examined in streptozotocin-induced diabetic rats. The experimental animals(S.D., male) groups were divided into five groups, consisting of one diabetic control group and four experimental groups(CBH-R, CBH-S, CM and CM-NDF). Animals were fed ad libitum each of experimental diets for 2weeks. The mean values of fecal weight in CM(cacao mass) group(4.8 g/day) was higher than other groups, and body weight gain was increased and the reduction of body weight in CBH-R(raffinate of ethanol extraction from cacao bean husk) group was significantly lower than other groups. The fasting blood glucose level was decreased by CBH-R, CM and CM-NDF(neutral detergent fiber of cacao mass) groups. The serum lipids(total and triglyceride) and atherosclerotic index were reduced in the CM(or CBH-R) and CM-NDF groups as compared with any other groups. These results suggested that the CBH-R, CM and CM-NDF feeding were relatively effective on the improvement of blood sugar depression and cholesterol metabolism in streptozotocin-induced diabetic rats.

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