Whole grains and resistant starch rich, reduced‐calorie biscuit diet as a hypoglycaemic, hypolipidaemic and insulin stimulator in streptozotocin‐induced diabetic rats

Abstract

SummaryA fibre-enriched, reduced-calorie biscuit [formulated biscuit (FB)] was evaluated for its antidiabetic and antilipidaemic potential in streptozotocin-induced diabetes in Wistar rats against control biscuit (CB) having high calorie and low fibre content. Animals were allocated into five groups: a control group fed with synthetic diet, two diabetes-induced groups (CBD and FBD) and two nondiabetic groups (CBND and FBND). CBD and CBND were fed with synthetic diet + CB while FBD and FBND were fed with synthetic diet + FB. After 6 weeks of feeding, the change in weight of nondiabetic group fed with FB (+16.20%) was nonsignificantly lower compared to control (+33.01%) and CB-fed (+34.55%) group. Nonsignificant loss in body weight was observed among diabetic group fed with FB (À11.76%) or CB (À36.88%). Feeding of FB led to a significant decrease in fasting and postprandial blood glucose levels, total cholesterol, triglycerides, LDL-C, VLDL-C and atherosclerotic index and increase the HDL-C. Histological examination showed that feeding of FB was able to partially recover the destroyed b-cell in STZ-induced diabetic rats.

Effect of Durum Wheat Bran on Glucose and Lipid Metabolism in Diabetic Rats.

“…HDL levels, a very significant difference (p < 0.01) was found between non-diabetic rats on the diet and diabetic rats on the experimental diet [25]. Our results are similar to those published by [23,24]. The LDL results showed a very significant difference (p<0.001) between diabetic rats on the experimental diet and non-diabetic rats on the experimental diet.…”

“…However, a significant difference (p<0.04) in cholesterol levels in the non-diabetic group compared to the nondiabetic experimental group. This is according to the results founded by [24]. No significant differences were recorded for triglyceride levels, which are founded also by [23].…”

Double emulsion‐encapsulated guggul exhibits improved in vivo hypocholesterolaemic action in rats

“…All the animals were acclimatised for 1 week, to the diet recommended by Aggarwal et al . () with slight modifications in contents of fat and starch (10% and 54.46%, respectively). Components of the finalised control diet given to rats are given in Appendix S3.…”

“…The only cost-effective and relatively safe method to combat these diseases is the prevention at its first instance. It is estimated that likelihood of coronary heart disease, type-2 diabetes and cancers can be greatly avoided by changing lifestyle, including diet (Aggarwal et al, 2017). As dietary habits are difficult to change, efforts are being made to fortify or enrich conventional foods with active and natural ingredients providing health benefits.…”

The interactions between food components and human nutrition

“…The role of dietary fibres and plant bioactive ingredients has been recognised as vital components of a healthy diet as evidenced by the article by Grundy et al . () on the potential use of almonds in improving digestive health, as well as the manuscript illustrating the role of whole grains and resistant starch in terms of insulin control (Aggarwal et al ., ). Part of these benefits may be due to the rich sources of antioxidant material in plant‐based foods (Su et al ., ).…”