The Anti-Hyperglycaemia Effects of Functional Bread Containing Sericin and Mulberry Bark Powder from Sericulture Waste

Abstract

To develop a multi-functional edible bread with significant adjuvant therapeutic effect, a functional bread (FB) with anti-oxidative and hypoglycaemic functional ingredients from sericulture waste, mulberry branch bark powder (MBBP) and silk sericin powder (SSP), was investigated. Trial settings of low, medium and high doses of sample powder (5, 10, 15% MBBP and 0.3, 0.6, 1.0% SSP) are three FB diet groups LBB, MBB, and HBB, respectively. After four weeks of oral administration, HFB had a hypoglycaemic rate of 36.54% and significantly alleviated the symptoms of hyperglycaemia. TG and LDL-C levels in serum were evidently reduced while HDL-C, T-SOD, and CAT levels increased significantly. MDA and 8-OHdG levels were evidently decreased (P < 0.05, P < 0.001); abnormal glucose tolerance and insulin resistance were significantly alleviated; abnormally increased glycated serum protein (GSP) levels and serum liver function enzyme activity (AST and ALT) were also significantly reduced. Liver glycogen content also increased significantly. These results demonstrate that the addition of FB to a diet can significantly reduce the blood glucose level of T2D mice, enhance antioxidant capacity, improve insulin resistance, and improve the ability of glycogen to regulate blood sugar, thus offering new possibilities for developing multi-functional healthy bread products.