Abstract: Objective To explore the hypoglycemic effects of whole rye flour(WRF)on alloxan-induced diabetic mice. Methods The diabetic mice models were established by intraperitoneal injection with alloxan, and then divided into 8 groups: blank control group, diabetic model group, low dose ordinary whole rye flour(low OWRF group), medium OWRF group, high OWRF group, low dose ultra fine whole rye flour group(low UFWRF group), medium UFWRF group, and high UFWRF group. After 6 weeks of intervention, the fasting blood glucose(FBG), oral glucose tolerance test(OGTT), serum glycogen, fructosamine, insulin and C-peptide were determined. Results After 6 weeks of the intervention, FGB was significantly lower in the medium and high OWRF groups and all three UFWRF groups than before intervention. FBG was significantly lower in high UFWRF group than in the diabetic model group. Compared with the diabetic model group, the other groups had higher serum glycogen; the high OWRF group and the three UFWRF groups had lower fructosamine; the medium and high OWRF and UFWRF groups had higher insulin level; the differences were statistically significant(all P<0.05). Conclusion Certain dose of WRF diet has a positive effect in regulating blood glucose. The high UFWRF group shows the most obvious hypoglycemic effect.

Key words: Ordinary whole rye flour, Ultra fine whole rye flour, Diabetes Mellitus, Mice, Hypoglycemic effect