| Summary: | 碩士 === 國立臺灣大學 === 食品科技研究所 === 103 === Diabetes is a chronic metabolic disease caused by long-term hyperglycemia as a result of insulin insufficiency or dysfunction. Many oral hypoglycemic drugs are available currently, but not without limitations and side effects. Thus, finding potential therapeutics for diabetes from traditional foods has become the main trend. Adlay (Coix lachryma-jobi L.var. ma-yuen Stapf.) has been used as both food and medicine, and has proven to exhibit anti-inflammatory, hypolipidemic, and hypoglycemic effects. A significant by-product during adlay processing, adlay bran (AB) constitutes 7% of dehulled adlay and is rich in proteins, lipids, dietary fiber, and bioactive compounds such as phenolics and phytosterols. The present study involves in vivo and in vitro investigations of ameliorating effects on diabetes of adlay bran oil (Oil) and defatted adlay bran water extract (DABW) and the underlying mechanisms. The first part of this thesis investigates the in vivo preventive effects of adlay bran extracts on diabetes. The results show that high-dose Oil can lower high blood glucose by affecting hepatic glucose metabolism. The second part investigates the in vivo attenuating effects of the defatted adlay bran extracts on diabetes. The results indicate DABW can regulate blood glucose by reducing inflammatory factors. Furthermore, in an insulin-resistant L6 myoblast cell model, DABW is found to potently increase muscle glucose uptake, possibly increasing insulin sensitivity. In summary, different time-course dietary interventions of adlay bran extracts result in differing effects on diabetic symptoms through varying mechanisms. This study hopes to explore more functions and applications of adlay bran to achieve by-product recycling.
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