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Research Article Open Access
Objective: The effect of konjac glucomannan (KGM) on hyperuricemic rats was studied.
Method: To establish a hyperuricemic model, rats in experiment groups were orally administrated with adenine and potassium oxonate every morning and continuously fed diets containing 20% yeast. Rats in positive drug group and KGM groups were orally administrated with benzbromarone and KGM respectively every afternoon. Blood was collected weekly and rats were sacrificed at 4th week, the biochemical indexes and histological analysis were measured.
Results: During the experiment, the level of uric acid (UA), Creatinine (Cr) and blood urea nitrogen (BUN)in model group increased significantly, indicating a hyperuricemic model was established successfully. But the level of the three indexes in positive drug group and KGM groups were lower to different degrees. UA in middle group exhibited the lowest level and had no significant with that of control group in the end. Besides, the activities of serum xanthine oxidase (XOD) and serum adenosine deaminase (ADA) in model group gradually increased and had significant difference with that of control group. KGM could significantly decrease the activities of XOD and ADA in serum and in liver, especially at middle dose. However, the activity of guanine deaminase (GD) did not have a significant fluctuation either in serum or liver during the experiment. Pathological analysis of kidneys showed KGM caused a strong reduction in the number of urate crystal, rats in high dose group had the lightest renal histological lesion.
Konjac glucomannan, Hyperuricemia, Uric acid, Xanthine oxidase, Adenosine deaminase, Urate crystal, Renal lesion, Analysis for Novel and Safe Ingredients, Advance in Meat Processing, Food Safety & Regulations, Food Packaging Companies & Machinery, Beverage Industry Market Analysis, Dairy Industry Market Analysis, Food Industry Market Analysis, Meat Industry, Food Management, Processing and Preservation, Nutrigenomics, Milk Product, Food-Borne Pathogens, Food Quality, Food Microbiology and Fermentation, Food Chemistry and Biochemistry, Dairy Technology and Dairy Byproducts, Bulk Scale Processing and Production, Organic Dairy Farming