Effect of high protein food containing pumpkin bread on diabetic rats تأثير الغذاء عالي البروتين والمحتوى علي خبز القرع العسلي علي الفئران المصابة بالسکر | ||||
| المجلة العلمية لکلية التربية النوعية - جامعة المنوفية | ||||
| Article 36, Volume 8, Issue 28, November 2021, Page 31-54 PDF (506.44 K) | ||||
| Document Type: بحوث علمية محکمة | ||||
| DOI: 10.21608/molag.2021.230262 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| عاصم عيسى محمد1; سونيا صالح المراسي2; اشرف عبد العزيز عبد المجيد2 | ||||
| 1کلية الاقتصاد المنزلي، جامعة حلوان، مصر | ||||
| 2کلية الاقتصاد المنزلي، جامعة حلوان، مصر. | ||||
| Abstract | ||||
| The aim of this study was to investigate the effects of a high protein diet alone or a high protein diet containing bread fortified with a pumpkin on daily feed intake (FI), body weight gain% (BWG%), serum glucose, lipid profile, kidney functions and liver enzymes in diabetic rats, in addition to, the determination of the chemical composition of (pumpkin and the bread which fortified with pumpkin), also sensory evaluation for the bread fortified with 10%, 15%, and 20% pumpkin. A total of 48 adult male albino rats of Sprague-Dawley Strain weighing 150 ± 10g were used in this study. The rats were divided into two main groups: The first main group: (12 rats) divided into (2 subgroups), as a following: Subgroup (1): fed on normal protein diet (14% protein) containing 300 g unfortified bread with pumpkin. Subgroup (2): was fed on high protein diet (20% protein) containing 300 g unfortified bread with pumpkin, these subgroups used (as control negative groups). The second main group (36) rats were injected with alloxan (150 mg/kg b.w.) to induce, hyperglycemia. The rats in the second main group were divided into (six subgroups) as a following. The first subgroup (6 rats) was fed on a normal protein diet (14% protein) containing 300 g unfortified bread (as a control positive group). The second and third subgroups (12 rats) were fed on a normal protein diet (14% protein) containing the best two fortified bread which were identified by the sensory evaluation (300 g fortified bread with 10% and 15% pumpkin powdered / 1000g diets), respectively. The fourth subgroup (6 rats) was fed on a high protein diet (20% protein) containing 300 g unfortified bread (as a control positive group). The fifth and sixth subgroups (12 rats) were fed on a high protein diet (20% protein) containing (300 g fortified bread with 10% and 15% pumpkin powdered / 1000g diets), respectively. At the end of the experiment, rats were sacrificed. Blood samples were collected, left to clot, the serum was separated. The obtained results revealed that, feeding diabetic rats on normal or high protein diets containing (300 g fortified bread with 10 &15% pumpkin powdered) induced significantly decreased body weight gain%, serum glucose, cholesterol, triglyceride, LDL-c, VLDL-c, uric acid, urea nitrogen, creatinine, AST, ALT, and ALP, while HDL-c increased significantly, as compared to the positive control groups. The best results recorded for diabetic group which was fed on high protein diet containing 300 g fortified bread with15% pumpkin. Conclusion: According to the results of this study, a high protein diet containing bread fortified with pumpkin powder decreased blood glucose and the complications of diabetes. Bread fortified with pumpkin powder can be used as functional food for diabetics. | ||||
| Keywords | ||||
| Diabetes; Pumpkin; Fortified Bread; Rats السکري – القرع العسلي – تعزيز الخبز - فئران | ||||
|
Statistics Article View: 97 PDF Download: 134 |
||||
