ArticleMateria socio-medica2018
Hypolipidaemic Effects of High Resistant Starch Sago and Red Bean Flour- based Analog Rice on Diabetic Rats.
Article in Materia socio-medica, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 20 citations in OpenAlex.
- Exploring the impact of cooking techniques and storage conditions on resistant starch levels in mung beans and its effect upon blood glucose level and lipid profileFrontiers in nutrition · 2024Article
- Cooking Methods and Their Relationship with Anthropometrics and Cardiovascular Risk Factors among Older Spanish Adults.Nutrients · 2022Article
- Effects of Resistant Starch Ingestion on Postprandial Lipemia and Subjective Appetite in Overweight or Obese Subjects.International journal of environmental research and public health · 2019Article
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Authors and funding
3 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
introductionSago analog rice had known as an example of food with high resistant starch. Recent research shows that sago analog rice and red bean flour also had a low glycemic index (GI). However, Identification of hypolipidaemic mechanism based on the nutrigenomic analysis remains unknown.
aimThis study aims to determine the effects of hypolipidaemic in diabetic rats with analog rice treatment. MATERIAL AND
methodsThirty-five male Wistar rats were divided into 5 groups with different food treatment, such as standard dietary food (STD) group, and four groups of diabetic rats with standard dietary food (STDD), mentik wangi rice diet (MWRD), sago analog rice (SARD) and sago analog rice with 10% red bean flour (SARKBD). Lipid profile was observed every week for a month. Measurement of insulin and blood glucose was performed twice at the beginning and end of treatment. Atherogenic index (AI) was also investigated. Then, the pancreas was collected for histological analysis.
resultsSARD group showed the highest effect of decreasing the total cholesterol (47.74%) which followed by SARKBD (34.62%). The triglyceride level in SARD group was also significantly decreased (31.14%), followed by SARKBD (19.32%). However, the HDL increase in SARD (48.66%), followed by SARKBD (36.00%). The LDL level in SARD and SARKBD group were significantly decreased, respectively 32.89% and 22.19%. SARD atherogenic index levels lower than SARKBD; 1.00 and 2.06.
conclusionThe improvement of insulin resistance by SARD and SARKBD were generated by role of resistant starch through the mechanism of bile acid binding, insulin sensitivity escalation and SCFA effect.
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