42 5 2013 9 JOURNAL OF HYGIENE RESEARCH Vol. 42 No. 5 Sep. 2013 719 1000-8020 2013 05-0719-06 1 150081 100 3 OGTT AUC HOMA-IR FBG INS μu /L /22. 5 3 FBG INS 9. 26% P < 0. 001 13. 37% P = 0. 001 TC LDL-C 7. 20% P < 0. 001 9. 42% P = 0. 002 HbAlc HOMA-IR TG Apo-B OGTT AUC P < 0. 01 P < 0. 05 HDL- C Apo-A ALP SOD S512. 3 Q591 R587. 1 A Effects of barley flake on metabolism of glucose and lipids in the patients with impaired fasting glucose BI Mingxin NIU Yucun LI Xue LI Ying SUN Changhao Department of Nutrition and Food Hygiene College of Public Health Harbin Medical University Harbin 150081 China Abstract Objective To investigate the effects of barley flake BF on the glucoselipid metabolism in patients with impaired fasting glucose IFG. Methods 100 patients with IFG were divided into the oat meal OM control group and barley flake experimental group for three months intervention according to randomized controlled trail RCT. Biochemical indicators glucose-lipid metabolism related enzymes the area under curve AUC of blood glucose and insulin after oral glucose tolerance test OGTT were assessed before and after intervention. In addition the homeostasis model assessment of insulin resistance HOMA-IR was calculated by FBG INS μu /L / 22. 5. Results At the end of the three month active intervention the mean fasting blood glucose FBG and insulin INS in the patients with BF treatment decreased by 9. 26% P < 0. 001 and 13. 37% P = 0. 001 separately compared with that in patients with OM treatment meanwhile total cholesterol TC and low density lipoprotein cholesterol LDL-C in patients with BF treatment also decreased by 7. 20% P < 0. 001 and 863 No. 2010AA023002 No. 2012BAI02B00 E-mail bimingxin2006@ yahoo. cn 1 E-mail Sun2002changhao@ yahoo. com
720 42 9. 42% P = 0. 002 respectively. Glycosylated hemoglobin HbAlc HOMA-IR total glyceride TG Apo-B the AUC of blood glucose and insulin after OGTT were also significantly decreased separately P < 0. 01 or < 0. 05. However statistically significant differences failed to be found in HDL-C Apo-A ALP and SOD between these two groups. Conclusion BF had favorable effect on improvement of glucose-lipid metabolism in the patients with impaired fasting glucose. Key words barley flake impaired fasting glucose glucose and lipid metabolism β- 2011 3. 66 1 β- 2010 β- 9200 14 800 β- 2 2 3 IGT 8% ~ 1 11% / 4 1. 1 WHO 100 50!70 6. 1 ~ 6. 9 mmol /L 9 5 1 β- β- 2 3 6 β- β- 7 1 β- 1. 2 TC LDL-C 8 β- 50 g 1 Table 1 1 100 g The nutrients of oat meal and barley flake per 100 g /kcal /g /g /g /g β- /g /g /g 339 10. 0 11. 9 1. 3 75. 2 4. 25 10. 8 1. 6 374 9. 4 10. 0 2. 2 75. 8 8. 26 10. 7 3. 0 1. 3 1. 4. 2 1 1. 4 100 5 min 10 min 1. 4. 3 1. 4. 1 100 BMI BMI = 50 100 kg / 2 m
5. 721 x 珋 ± s N % FBG HbAlc INS TC TG HDL-C LDL-C SOD ALP P < 0. 05 HOMA-IR = μu /L /22. 5 2 OGTT 2. 1 0 30 60 90 120 min 2 1. 5 t BMI SPSS 17. 0 Table 2 2 The basic characteristics of the two groups of subjects n = 50 / BMI /cm /cm 61. 9 ± 6. 0 28 /22 25. 7 ± 1. 7 89. 9 ± 4. 2 97. 1 ± 5. 3 59. 8 ± 8. 0 31 /19 25. 4 ± 2. 6 88. 8 ± 6. 9 97. 3 ± 5. 9 P 0. 141 0. 570 0. 423 0. 882 /% /mmhg /mmhg 0. 93 ± 0. 13 32. 2 ± 3. 7 131. 1 ± 19. 4 83. 6 ± 9. 2 0. 91 ± 0. 15 30. 7 ± 3. 9 138. 0 ± 17. 9 86. 1 ± 8. 9 P 0. 478 0. 132 0. 126 0. 252 2. 2 3 OGTT 3 3 P < 0. 01 P < 0. 05 FBG P = AUC 0. 014 P < 0. 001 HbAlc P = 20. 30% P < 0. 01 39. 50% P < 0. 006 P < 0. 001 0. 01 AUC AUC 72. 79% AUC FBG 9. 26% P < 0. 001 INS P = 0. 026 P < 0. 001 36. 24% P < 0. 01 AUC HOMA-IR P < 0. 001 AUC 80. 30% P < 0. 001 INS 3 INS IFG 13. 37% P = 0. 001 TC P = 0. 037 P = 0. 002 LDL-C P < 0. 001 P < 0. 001 Apo-B P = 0. 010 TC LDL-C 7. 20% P < P < 0. 001 β 0. 001 9. 42% P = 0. 002 TG P = 0. 025 P = β- 0. 004 P = 0. 376 8. 26% HDL-C Apo-A ALP 13 SOD 18. 93% P < 0. 01 10-11 12 2. 3 OGTT FBG INS 14-15 4 OGTT 1. 8 g β-
722 42 Table 3 3 The results of glucose lipids and other indicators in the two groups before and after the intervention n = 50 x 珔 ± s FBG / HbAlc / % INS / 10-6 U /L HOMA-IR TC / TG / 6. 66 ± 0. 35 5. 8 ± 0. 3 11. 60 ± 3. 06 3. 63 ± 0. 89 4. 98 ± 0. 54 1. 59 ± 0. 54 6. 48 ± 0. 37 5. 6 ± 0. 4 10. 32 ± 2. 57 2. 87 ± 0. 73 4. 72 ± 0. 68 1. 37 ± 0. 42-0. 18 ± 0. 07-0. 2 ± 0. 07-1. 28 ± 0. 57-0. 76 ± 0. 16-0. 26 ± 0. 12-0. 22 ± 0. 1 P 1 0. 014 0. 006 0. 026 < 0. 001 0. 037 0. 025 6. 64 ± 0. 26 5. 8 ± 0. 2 11. 73 ± 2. 68 3. 66 ± 0. 75 5. 06 ± 0. 89 1. 64 ± 0. 65 5. 88 ± 0. 33 5. 3 ± 0. 3 8. 94 ± 1. 39 2. 54 ± 0. 48 4. 38 ± 0. 76 1. 28 ± 0. 58-0. 76 ± 0. 06-0. 5 ± 0. 05-2. 79 ± 0. 43-1. 12 ± 0. 13-0. 68 ± 0. 17-0. 36 ± 0. 12 P 1 < 0. 001 < 0. 001 < 0. 001 < 0. 001 0. 002 0. 004 P 2 < 0. 001 < 0. 001 0. 001 0. 009 < 0. 001 0. 376 HDL-C / LDL-C / Apo-A / g /L Apo-B / g /L ALP / U /L SOD / mg /L 1. 25 ± 0. 24 3. 09 ± 0. 37 1. 29 ± 0. 21 0. 91 ± 0. 10 74. 50 ± 14. 50 108. 43 ± 12. 80 1. 22 ± 0. 26 2. 76 ± 0. 45 1. 34 ± 0. 30 0. 86 ± 0. 09 78. 33 ± 20. 60 111. 90 ± 11. 60-0. 03 ± 0. 05-0. 33 ± 0. 08 0. 05 ± 0. 05-0. 05 ± 0. 02 3. 83 ± 3. 56 3. 47 ± 2. 44 P 1 0. 644 < 0. 001 0. 337 0. 010 0. 285 0. 159 1. 39 ± 0. 23 3. 14 ± 0. 74 1. 32 ± 0. 27 0. 92 ± 0. 15 76. 80 ± 18. 30 109. 70 ± 11. 20 1. 42 ± 0. 25 2. 50 ± 0. 35 1. 37 ± 0. 22 0. 74 ± 0. 21 72. 90 ± 24. 00 113. 40 ± 17. 50 0. 03 ± 0. 05-0. 64 ± 0. 12 0. 05 ± 0. 05-0. 18 ± 0. 04-3. 9 ± 4. 27 3. 7 ± 2. 94 P 1 0. 630 < 0. 001 0. 312 < 0. 001 0. 363 0. 236 P 2 0. 184 0. 002 0. 570 < 0. 001 0. 228 0. 614 1 2 Table 4 4 OGTT The results of OGTT and insulin in the two groups before and after intervention n = 50 珔 x ± s OGTT 0 min 30 min 60 min 90 min 120 min 6. 46 ± 0. 19 9. 84 ± 0. 63 10. 28 ± 1. 13 9. 55 ± 1. 17 7. 19 ± 1. 08 6. 53 ± 0. 29 9. 03 ± 0. 67 10. 21 ± 1. 12 9. 12 ± 1. 24 7. 23 ± 0. 93 0. 07 ± 0. 05-0. 81 ± 0. 13-0. 07 ± 0. 23-0. 43 ± 0. 24 0. 04 ± 0. 20 P 1 0. 157 < 0. 001 0. 756 0. 077 0. 843 6. 44 ± 0. 26 9. 23 ± 0. 72 10. 33 ± 1. 28 9. 54 ± 1. 14 7. 27 ± 1. 11 5. 89 ± 0. 43 7. 8 ± 0. 52 8. 5 ± 0. 83 7. 6 ± 1. 15 6. 36 ± 1. 04-0. 55 ± 0. 07-1. 43 ± 0. 13-1. 83 ± 0. 22-1. 94 ± 0. 23-0. 91 ± 0. 22 P 1 < 0. 001 < 0. 001 < 0. 001 < 0. 001 < 0. 001 P 2 < 0. 001 < 0. 001 < 0. 001 < 0. 001 < 0. 001 0 min 30 min 60 min 90 min 120 min 10. 60 ± 3. 06 36. 49 ± 10. 23 51. 34 ± 12. 39 43. 58 ± 11. 22 34. 74 ± 11. 56 10. 29 ± 2. 57 24. 55 ± 9. 24 41. 63 ± 12. 35 38. 49 ± 11. 49 28. 33 ± 9. 77-0. 31 ± 0. 57-11. 94 ± 1. 95-9. 71 ± 2. 47-5. 09 ± 2. 27-6. 41 ± 2. 14 P 1 0. 584 < 0. 001 < 0. 001 0. 027 0. 003 10. 73 ± 2. 68 39. 84 ± 10. 13 50. 97 ± 11. 51 44. 39 ± 10. 1 32. 64 ± 10. 35 9. 19 ± 2. 39 21. 16 ± 9. 21 34. 76 ± 11. 55 31. 59 ± 9. 2 22. 67 ± 8. 52-1. 54 ± 0. 51-18. 68 ± 1. 94-16. 21 ± 2. 31-12. 8 ± 1. 93-9. 97 ± 1. 9 P 1 0. 003 < 0. 001 < 0. 001 < 0. 001 < 0. 001 P 2 < 0. 001 0. 009 < 0. 001 < 0. 001 < 0. 001 1 2 β- 16 17 50 g β- β- 4. 13 g
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