Antidiabetic Effect of Korean TraditionalBaechu(Chinese Cabbage) Kimchi in a Type 2 Diabetes Model of Rats

Abstract

The present study was conducted to examine the antidiabetic effects of two dietary dosages (0.5% and 2.0%) of freeze-dried Korean traditional Baechu (Chinese cabbage) kimchi in a high-fat (HF) diet-fed, streptozotocin (STZ)-induced type 2 diabetes (T2D) rat model. Five-week-old male Sprague-Dawley rats were fed HF diet for 2 weeks and then randomly divided into four groups of eight animals: normal control (NC), diabetic control (DBC), kimchi low (KML) (0.5%), and kimchi high (KMH) (2.0%) groups. Diabetes was induced by an intraperitoneal injection of STZ (40 mg/kg of body weight) in all groups except the NC group. After 4 weeks of feeding of experimental diets, serum insulin concentrations and Homeostatic Model Assessment pancreatic beta-cell function were increased and blood glycated hemoglobin was decreased in the kimchi-fed groups compared to the DBC group, while a significant (P < .05) difference was observed only in the KMH group for serum insulin concentration. Lower fasting blood glucose and better glucose tolerance were observed in the KMH group compared to the DBC and KML groups; however, differences were not significant. Food intake, body weight gain, Homeostatic Model Assessment insulin resistance index, and serum lipid profiles were not significantly influenced by kimchi-containing diets. Data of this study suggest that dietary Baechu kimchi has some antidiabetic effects even when fed with a HF-containing diet. Better results are possible if it is consumed with normal or low-fat rather than HF-containing diet.

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