Eleazu Chinedum, Ezekwibe Ifeoma, Egbe Mary, Saidu Sanni, Eleazu Kate, Egedigwe Chima
Federal University Ndufu-Alike, Ikwo, Nigeria.
Michael Okpara University of Agriculture, Umudike, Nigeria.
Acta Sci Pol Technol Aliment. 2017 Jan-Mar;16(1):93-99. doi: 10.17306/J.AFS.2017.0460.
Although African breadfruit (Treculia africana) is said to be useful in the dietary management of diabetes, the effect of cooking on its glycemic index has not been reported. Hence this study has investi- gated the effect of a dietary intake of boiled breadfruit on the serum glucose, glucose tolerance, body weights and relative organ weights of streptozotocin (STZ) induced diabetic rats.
Twenty albino rats were used and were divided into four groups of five rats. Groups 1 (normal control) and 2 (diabetic control) received standard rat pellets while groups 3 (diabetic-test group) and 4 (non-diabetic) rats received breadfruit.
The blood glucose of the normoglycemic rats fed standard rat feeds peaked at 30 min (149.75 ±11.12 mg/dl) following oral glucose loading (3 g/kg) but reduced to 85.25 ±21.05 mg/dl after another 90 min, while the blood glucose of the normoglycemic rats fed breadfruit peaked at 30 min (146.25 ±15.22 mg/dl) follow- ing oral glucose loading, but elevated (130.75 ±36.69 mg/dl) after another 90 min. There was significant elevation (P < 0.05) of the serum glucose, relative liver weight (RLW) and relative kidney weight (RKW) but a significant decrease in the body weights of the diabetic control compared with the normal control; no sig- nificant difference (P > 0.05) in the serum glucose, body weights, RLW and RKW of the test group compared with the diabetic control, and no significant differences (P > 0.05) in the serum glucose, body weights, RLW and RKW of the normal rats fed the breadfruit diet compared to the normal control.
The study showed that the traditional method of cooking African breadfruit negatively affects its hypoglycemic property.
尽管非洲面包果（Treculia africana）据说对糖尿病的饮食管理有益，但烹饪对其血糖指数的影响尚未见报道。因此，本研究调查了食用水煮面包果对链脲佐菌素（STZ）诱导的糖尿病大鼠的血清葡萄糖、葡萄糖耐量、体重和相对器官重量的影响。
使用20只白化大鼠，分为四组，每组五只。第1组（正常对照组）和第2组（糖尿病对照组）给予标准大鼠颗粒饲料，而第3组（糖尿病试验组）和第4组（非糖尿病组）大鼠给予面包果。
喂食标准大鼠饲料的正常血糖大鼠口服葡萄糖负荷（3 g/kg）后血糖在30分钟时达到峰值（149.75±11.12 mg/dl），但再过90分钟后降至85.25±21.05 mg/dl，而喂食面包果的正常血糖大鼠口服葡萄糖负荷后血糖在30分钟时达到峰值（146.25±15.22 mg/dl），但再过90分钟后升高（130.75±36.69 mg/dl）。与正常对照组相比，糖尿病对照组的血清葡萄糖、相对肝脏重量（RLW）和相对肾脏重量（RKW）显著升高（P<0.05），但体重显著降低；与糖尿病对照组相比，试验组的血清葡萄糖、体重、RLW和RKW无显著差异（P>0.05），与正常对照组相比，喂食面包果饮食的正常大鼠的血清葡萄糖、体重、RLW和RKW也无显著差异（P>0.05）。
该研究表明，非洲面包果的传统烹饪方法会对其降血糖特性产生负面影响。
