Protective Effects Of Enzymic Hydrolyzed Products From Wheat Bran On Oxidative Damage In Diabetes Rats

Enzymic-hydrolyzed products from wheat bran (EHWB) was given intragastrically (i.g.) to test its effect on antioxidation capacity in diabetes mellitus induced by Alloxan injection, sodium ferulate (SF) and vitamin C (VC) as positive groups. The level of blood glucose, the total antioxidative capacity (T-AOC), the activity of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), xanthine oxidase (XOD), and the content of malondiadehyde (MDA) were detected respectively in serum and liver and testis. The results showed that the EHWB significantly decreased the level of blood glucose (P<0.01) and increased the level of T-AOC, as well as the activity of GSH-Px and SOD (P<0.05), and decreased the activity of XOD and the content of MDA (P<0.05) in serum and liver and testis of diabetes rats; However, there are no differences between EHWB and positive groups in all levels. It can be concluded that EHWB can effectively decrease the level of blood glucose and increase antioxidation capacity of diabetic rats.