The mice were randomly divided into three groups (i.e., control (distilled water), standard noodles, and FLE noodles with fermented lettuce extract). After 30 min of the administration of distilled water or noodles, the mice were orally treated with 2 g/kg of glucose for OGTT or 2 g/kg of sucrose for OSTT (
Table 4a,b). Blood samples were collected from the tail vein at 0, 30, 60, 90, and 120 min and blood glucose levels were measured with a blood glucose meter (
Accu-check, Roche, Basel, Switzerland).
For FBGT, the mice were given an oral dose of distilled water or noodles (300 mg/kg) and blood samples were collected from the tail vein at 0, 30, 60, 90, and 120 min to measure blood glucose levels (
Table 4c).
The fasting blood insulin levels were determined using a mouse insulin enzyme-linked immunosorbent assay kit (Shibayagi Co., Ltd., Gunma, Japan). To evaluate the degree of insulin resistance, HOMA-IR was calculated with the fasting blood glucose and fasting blood insulin values as follows [64 (
link)]:
All animal experiments involved groups of five replicates and were repeated three times each with all types of noodles.
Jeong S.Y., Kim E., Zhang M., Lee Y.S., Ji B., Lee S.H., Cheong Y.E., Yun S.I., Kim Y.S., Kim K.H., Kim M.S., Chun H.S, & Kim S. (2021). Antidiabetic Effect of Noodles Containing Fermented Lettuce Extracts. Metabolites, 11(8), 520.