Influence of extruded lentil containing high chromium nutritional yeast on the main physiological factors associated with metabolic syndrome in rodent models

Abstract

Insulin resistance, obesity and dyslipidemia are the main physiological factors associated with metabolic syndrome. The objectives of this study were to understand the effects of diets containing extruded lentil fortified with high chromium nutritional yeast (YCr) or chromium picolinate on glucose tolerance, clearance and fasting blood glucose concentrations in Normal and Obese (Ob/Ob) mice and to determine the effects of the diets on the mice plasma lipid profiles. Diets A, B and C contained YCr in different doses and concentrations, as follows: Diet A = 15.7 g and 16 ppm, B = 157.1 g and 16 ppm, and C = 299.3 g and 27 ppm, respectively. Diet D contained chromium picolinate at a dose and concentration of 15.7 g and 16 ppm, respectively. Intraperitoneal glucose tolerance tests and intraperitoneal insulin tolerance tests were conducted at 4-weeks and 8-weeks post diet initiation, in addition to, plasma lipoprotein profiles and organ weights. Normal mice showed only slight variability with respect to the studied biological parameters compared to the Ob/Ob mice group. Results indicated that following 4-weeks of diet supplementation, Ob/Ob mice fed diets A, C and D had significantly (p < 0.05) lower fasting blood glucose (FBG) than Ob/Ob mice fed Diet B. However, after 8-weeks Ob/Ob mice fed Diet C, containing YCr, had a significantly (p < 0.05) lower FBG than mice supplemented with Diet D, containing chromium picolinate. Therefore, based on these findings, it was concluded that YCr at the highest concentration and dose was more effective than chromium picolinate. These results indicate that ready-to-eat snacks and breakfast cereal type products supplemented with chromium in the form of YCr could be used as vehicles for the amelioration of main physiological factors associated with metabolic syndrome.