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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(1): 107-116
Semi-modified okara whey diet increased insulin secretion in diabetic rats fed a basal or high fat diet
Ahmed E. Abdel-Mobdy1 • Marwa S. Khattab2 • Ebtesam A. Mahmoud3 • Eman R. Mohamed4 • Emam A. Abdel-Rahim3
1 Faculty of Agriculture, Dairy Sciences Department, Cairo University, Giza, Egypt 2 Faculty of Veterinary Medicine, Pathology Department, Cairo University, Giza, Egypt 3 Faculty of Agriculture, Biochemistry Department, Cairo University, Giza, Egypt 4 Food Technology Research Institute- Agricultural Research Center, Giza, Egypt
ABSTRACT
Lifestyle and diet preferences are primarily responsible for developing type 2 diabetes. In this study, okara was manufactured into okara whey crackers (OWC) to investigate its dietary role in controlling diabetes in streptozotocin-diabetic rats with and without a high-fat diet. Forty-eight rats were divided into eight groups. G1– G4 were nondiabetic and fed a basal diet, a basal diet with 30% crackers, high fat diet, and a high-fat diet with 30% crackers, respectively. G5–G8 were diabetic groups that received similar diets as previous groups. Blood glucose, liver function, lipid pattern, pancreas and liver histopathology, and insulin immunohistochemistry were performed. OWC improved measured parameters and histopathology of the liver and pancreas in diabetic rats. The area % of positive insulin cells was increased in G6 (5.20%) and G8 rats (2.83%) fed OWC compared to diabetic rats (1.17%). In conclusion, the use of 30% OWC in a semi-modified diet has controlled the hyperglycemia and hyperlipidemia associated with diabetes.
KEYWORD
Okara · Diabetes · Histopathology · Insulin · Fat diet · Fiber diet
Food Science and Biotechnology 2021 ; 30(1): 107-116
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