Effect of Corn By-product Fermented Beverage on Glucolipid Metabolism in Streptozotocin Induced Diabetes Mice

Objective: To study the effect of corn by-product fermented beverage (CPFB) on glucolipid metabolism in diabetes mice. Methods: Diabetes mice model was established by high fat diet combined with streptozocin (STZ). The mice were divided into normal control group (NC), model control group (MC), high dose group (H-CPFB, 0.1 mL/10 g·bw), mid dose group (M-CPFB, 0.05 mL/10 g·bw), low dose group (L-CPFB, 0.025 mL/10 g·bw), free drinking product group (F-CPFB) and positive control group (PC, 150 mg/kg metformin hydrochloride). During the experiment, the fasting blood-glucose level (FBG) and body weight were measured every 7 days. Oral glucose tolerance test (OGTT), total cholesterol (TG), total triglycerides (TC), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), non-esterified fatty acid (NEFA), superoxide dismutase (SOD) and malondialdehyde (MDA) and the levels of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in liver were measured after treatment with different doses of fermented beverages for 28 consecutive days. Results: Corn by-product fermented beverage could significantly reduce the fasting blood glucose level of model mice (P<0.01). The effect of F-CPFB group was the best, and the blood glucose value decreased by 44.6%. It could slow down the negative weight gain caused by diabetes. The oral glucose tolerance was relieved (P<0.01). It could significantly reduce the serum lipid level (P<0.01), and the TC level in H-CPFB group was reduced to 6.00±1.13 nmol/L, which was not significantly different from that in NC group. The content of MDA in serum was significantly decreased and the activity of SOD was significantly increased (P<0.01). The level of AST in liver was significantly reduced (P<0.01). The effect of H-CPFB group was better than of other groups, decreased by about 21.89% and relieved the liver injury caused by diabetes. Conclusion: Corn by-product fermented beverage can significantly reduce fasting blood glucose level, regulate glucose and lipid metabolism and alleviate liver injury in diabetes mice model established by high-fat diet combined with streptozotocin.