Impact of Germinated vs. Non-Germinated Barley on Diabetes in Rat Models and its Relevance to Baladi Bread Quality

Document Type : Original research articles

Authors

1 Department of Nutrition and Food Sciences, Faculty of Home Economics, Menoufia University, Shibin El-Kom, Egypt.

2 Department of Nutrition and Food Sciences, Faculty of Home Economics, Menoufia University, Shibin El Kom, Egypt

Abstract

Barley
(Hordeum vulgare, L.) is the world's fourth most significant cereal crop, following wheat, rice, and maize. It is reasonably priced and contains the most dietary fiber of any cereal, which may benefit metabolic syndrome. This study looked at the effects of germinated and non-germinated barley on diabetes in rats induced with alloxan. A total of 36 rats were divided into six major groups of six rats each: A healthy group and a diabetic group, which were divided into five experimental subgroups: the first was diabetic and untreated, the second and third were diabetic and treated with 5 and 10% and non-germinated barley, the fourth and fifth group were diabetic and treated with 5 and 10% germinated barley. The treatment lasted four weeks. The results demonstrated a considerable improvement in blood glucose levels in the groups treated with germinated and non-germinated barley compared to the untreated diabetic group. The treated groups also improved their lipid profiles, with lower levels of triglycerides and total cholesterol, indicating a good influence on metabolic performance. Furthermore, liver and kidney functions improved significantly in the groups treated with germinated and non-germinated barley, as demonstrated by lower serum liver activity levels. This indicates that barley in the diet improves health outcomes and increases food palatability. This suggests that barley could be a useful dietary strategy for diabetes prevention and therapy.

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