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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43372

Title: Effects of High and Low Molecular Chitosan on plasma Cholesterol, Glucose and Adipocytokines in Diabetic Rats Induced by Streptozotocin and Nicotinamide
Authors: Hin-Pang Chang;Hsien-Tsung Yao;Meng-Tsan Chiang
Contributors: 國立臺灣海洋大學:食品科學系
Date: 2012-09
Issue Date: 2017-07-17T07:49:20Z
Publisher: Journal Food and Drug Analysis
Abstract: Abstract:Chitosan is known for its lipid-lowering effect. To investigate the comparative effects of low (LCS) and high molecular weight chitosan (HCS) on plasma glucose, cholesterol and adipocytokines, male Sprague-Dawley rats were divided into four groups: normal control, diabetic, and diabetic fed the HCS or LCS diet for seven weeks. Diabetes was induced by subcutaneous injection of nicotinamide and streptozotocin. Results showed that diabetic rats fed the HCS diet had reduced liver weight and perirenal adipose weight, compared to those that were fed the control diet. Higher fecal triglyceride and cholesterol excretion and lower hepatic cholesterol and triglyceride contents were found in diabetic rats fed with both chitosan diets. These observations were more significant in the HCS group than in the LCS group. HCS, but not LCS diet, significantly reduced plasma fructosamine, leptin, total cholesterol and lowered the insulin resistance index (homeostasis model assessment; HOMA) in diabetic rats. A lower intestinal dissaccharidase activity including sucrase and lactase was found in diabetic rats fed the HCS diet. Moreover, plasma tumor necrosis factor-alpha and plasminogen activator inhibitor-1 concentrations were significantly reduced by both chitosan supplementations. The results suggested that HCS feeding may reduce insulin resistance by the suppression of lipid accumulation in liver and adipose tissue and amelioration of chronic inflammation in diabetic rats. HCS may improve glucose and lipid metabolism more significantly than LCS in diabetic rats.
Relation: 20, pp.661-667
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43372
Appears in Collections:[食品科學系] 期刊論文

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