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Int. J. Mol. Sci. 2012, 13(11), 14203-14218; doi:10.3390/ijms131114203

Effect of Superfine Grinding on Antidiabetic Activity of Bitter Melon Powder

School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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Received: 22 August 2012 / Revised: 19 October 2012 / Accepted: 23 October 2012 / Published: 2 November 2012
(This article belongs to the Section Biochemistry, Molecular Biology and Biophysics)
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Abstract

The antidiabetic activities of bitter melon powders produced with lyophilization/superfine grinding and hot air drying/normal grinding were investigated in vivo for selecting a suitable bitter melon processing procedure. After a five-week treatment, bitter melon lyophilized superfine grinding powder (BLSP) had a higher antidiabetic activity with reducing fasting blood glucose levels from 21.40 to 12.54 mmol/L, the serum insulin levels from 40.93 to 30.74 mIU/L, and restoring activities of SOD compared with those in the bitter melon hot air drying powder (BAP) treated group. Furthermore, BLSP protected pancreatic tissues including islet beta cells and reduced the loss of islet cells. Combined with the difference of compositions in BLSP and BAP, it could be concluded that superfine grinding and lyophilization processes were beneficial for presenting the antidiabetic activity, which will provide a reference for direct utilization of bitter melon as a suitable functional food to relieve symptoms of diabetes.
Keywords: bitter melon powder; diabetes; superfine grinding; anti-diabetic activity; food processing bitter melon powder; diabetes; superfine grinding; anti-diabetic activity; food processing
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Zhu, Y.; Dong, Y.; Qian, X.; Cui, F.; Guo, Q.; Zhou, X.; Wang, Y.; Zhang, Y.; Xiong, Z. Effect of Superfine Grinding on Antidiabetic Activity of Bitter Melon Powder. Int. J. Mol. Sci. 2012, 13, 14203-14218.

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