The Screening Of Food Raw Materials And The Effect On Diabetic Rats

Due to the improvement of people’s living standard and the unreasonable factors ofdietary structure, the incidence of super-nutrition diseases is going up，which diabetes havebecome a major disease to threat people’s healthy. Diet therapy is the premise and basis ofdiabetic treatment, which has a certain value in prevention of diabetes as well as stability. Themain contents of this paper were as follows: first, the chemical properties of common foodraw materials and available carbohydrates digestive properties in vitro were studied; then,post blood glucose response of several raw materials was acquired by rats experiment; inaddition, the effect of chickpea noodles and steamed bread on post blood glucose of diabeticrats was determined; in end, through the long-term chickpea feeding experiment, the effect ofthe raw material on rat biochemical indexes was determined.Using japonica rice as the standard reference, through gastrointestinal simulationexperiment in vitro, the results indicated that the GIs of soybean, black bean and oats weremuch lower than that of others(P<0.01). The values showed as follows:33.6±1.3,39.0±0.9,50.6±4.3. The results of rat experiments indicated that the areas under post blood glucoseresponse curve of chickpea in normal and diabetic rats were far below other raw materials’(P<0.05), the values were as follows:0.98±0.32mmol.h/L，7.03±1.98mmol.h/L.The results of several noodles and steamed bread on diabetic rat showed as follows: theareas under post blood glucose response curve of chickpea noodles were much lower thanthat of white noodles’(P<0.05). The area under post blood glucose response curve ofchickpea steamed bread was much lower than steamed breads’(P<0.05). The areas underpost blood glucose response curve of white noodles were much lower than steamed breads’(P<0.05). Besides, The areas under post blood glucose response curve of chickpea noodleswere much lower than chickpea steamed breads’(P<0.05).The results of chickpea feeding experiment showed that it could reduce blood lipid ofdiabetic rat(sP<0.05), but it has no significant effect on other indexes of diabetic rats. Besides,for normal rats, the results showed: raised HDL(P<0.05), elevated TP and GLO(P<0.05),decreased AST(P<0.05)and lowerd A/G(P<0.05). Conclusion: the chickpea could reduceblood lipid of diabetic rats, raise immune function and protect liver of nomal rats.