Glucose metabolic effects of oat noodles with different processing in type 2 diabetic mice

Oat noodles are becoming popular for its health and flavor. The study investigated the glucose metabolic effects of oat noodles with different processing in streptozotocin-induced diabetic mice. Oat noodles were prepared by traditional method (TON), extrusion (EON) and extrusion-freezing (FON), respectively, and the glucose metabolic effects were also investigated with C57BL/6 male mice. It was found that all three oat noodles types significantly reduced the fasting blood glucose and glycosylated serum protein level (p < 0.05), as well as improved glucose tolerance ability (p < 0.05). All types of oat noodles effectively (p < 0.05) increased fasting insulin and glycogen metabolism level (p < 0.05), inhibited intestinal enzyme activity as well as improved the serum lipids and liver function regulation (p < 0.05). TON and FON showed excellent ability on reducing fasting blood glucose and glycosylated serum protein than EON, while FON with significantly lower low-density lipoprotein cholesterol and aspartate aminotransferase might be better than TON. Our results suggested that all types of oat noodles, especially TON and FON had hypoglycemic and hypocholesterolemic effects on diabetic mice and was potential to be an alternative dietary intervention for diabetic adjustment.