TY - BOOK AU - Farhan Aslam (2011-VA-606) AU - Dr. Muhammad Nasir AU - Prof. Dr. Aftab Ahmad Anjum ED - TI - Evaluation Of White Sesame Seed Oil As A Functional Food Ingredient And Its Role To Mitigate Hyperglycemia U1 - 2950-T PY - 2017/// KW - Food and Nutrition KW - Phd. Thesis N1 - White sesame seed oil (WSSO) contains appreciable amount of various bioactive components including tocopherols, polyphenols, phytosterols and lignans (sesamin & sesamolin) known to have positive impact against certain diseases. Characterization of white sesame seed oil (PB Til-90) showed the presence of bioactive components make it suitable for human consumption. The comparison of WSSO based functional cookies and vegetable fat (VF) based cookies showed that energy and fat% were significantly higher (P < 0.05) in WSSO than VF cookies. At 60th day, mean moisture, peroxide value, and acidity were higher (P < 0.05) in VF cookies. Over time, protein and fiber% decreased significantly (p < 0.05) in both cookies but remained higher (P < 0.05) in WSSO at 60 days. By the end of the 60 days of storage time, moisture content in SO cookies increased approximately 34% (p < 0.05), while other components decreased significantly (p < 0.05) over time; (protein: -0.2%, fat: -3%, fiber: -5.5%, and ash: -7.9%). At 60 days there were significant (p < 0.05) differences between groups. Moisture was significantly higher in VF verses SO, whereas all other components were significantly (p < 0.05) lower in VF group compared to SO group; (protein: -7.6%, fat: -9%, fiber: -5% and ash: -11 %). Over time, from baseline to 60 days, peroxide value increased approximately 252% in SO cookies. Additionally, in SO, acidity, nitrogen free extract, and thiobarbituric acid values increased (35%, 3%, 54% respectively), while bioactive components, sesamin and sesamol, decreased significantly (p <0.05) over time (i.e., -0.22% and -1.2% respectively). A similar trend was observed in VF cookies. Over the period from baseline to 60 days, the mean rating on each attribute decreased significantly (p < 0.05) for each cookie type. For SO cookies, colour decreased by about -5.5%, flavour -8%, taste -16%, texture -11.6%, crispness SUMMARY 179 -8% and overall acceptability by -14%. A similar trend was observed in VF cookies. In VF cookies, the mean rating for colour decreased -9%, flavour decreased by -11%, taste decreased by -11%, texture decreased by -12%, crispness decreased by -7% and overall acceptability decreased by -5.5%. By day 60, there were significant (p < 0.05) differences in the sensory rating between groups. For efficacy study on rats, sixty-three male Sprague-Dawley rats were randomized into standard diet groups (normal control, NCON, n=21) and (diabetic control, DCON, n=21) and a diabetic sesame oil (DSO) (n=21) group which were fed a diet containing 12% WSSO. Blood samples were analyzed at 0, 30 and 60 days. Differences between groups and across days were assessed with two-way repeated measures ANOVA. At baseline, GLU and INS were similar in both diabetic groups (mean 248.4 + 2.8 mg/dl) and (mean 23.4 ± 0.4 μU/mL) respectively. At 60 days, GLU was significantly (p < 0.05) higher in DCON (298.0 ± 2.3 mg/dl) as compared to DSO (202.1 ± 1.0 mg/dl). Activities hepatic antioxidant enzymes increased significantly (p < 0.05) in each variable across time from baseline to 60 days; SOD: (9.7 ± 0.1 to 15.5 ± 0.6 IU/mg), CAT: (6.6 ± 0.1 to 12.5 ± 0.8 IU/mg), GPx (11.1 ± 0.3 to 35.9 ± 3.2 IU/mg), APx (48.7 ± 1.6 to 76.1 ± 1.9 IU/mg) in the DSO group as compared to the DCON and NCON groups. In the DSO group, CK decreased significantly (p < 0.05) from baseline (291.1 ± 0.9 U/L) to 60 days (245.5 ± 7.2 U/L) from both the control groups, while CK-Mb decreased significantly (p < 0.05) from baseline (550.5 ± 3.9 U/L) to 60 days (510.8 ± 6.8 U/L) from NCON group but was not significantly different from DCON group. Among liver function tests, ALP increased over time in both diabetic groups (i.e., in DSO group from baseline to 60 days it raised from 246.7 ± 3.3 U/L to 277.7 ± 2.8 U/L) and at 60 days was significantly higher (p < 0.05) than NCON in both groups but were not significantly different from each other. In contrast, ALT from baseline (81.5 ± 3.7 U/L) to 60 days (67.4 ± 2.7 U/L) and AST from baseline (148.7 ± 3.5 U/L) to 60 days (118.3 ± 1.2 U/L) significantly decreased SUMMARY 180 (p < 0.05) in the DSO group as compared to DCON or NCON resulting in significantly lower values than both control groups by 60 days. At 60 days, urea in the DSO group decreased from baseline (38.5 ± 2.3 to 30.9 ± 1.1) such that it was significantly lower (p < 0.05) than both control groups. From baseline to 60 days, creatinine significantly increased (p < 0.05) in the two diabetic groups; in DSO group at baseline creatinine was (0.3 ± 0.0 mg/dl) and increased up to (0.4 ± 0.1) after 60 days whereas it remained fairly stable in the NCON group. At 60 days, creatinine was significantly higher in both the diabetic groups as compared to NCON. At 60th day; cholesterol, triglyceride, VLDL, and LDL was significantly lower (p < 0.05) and HDL significantly was significantly higher than DCON, and NCON. The results indicated that there were no significant differences between the DSO or DCON groups in electrolyte balance, minerals, and hematological values. For efficacy study on humans, forty-six subjects with Type 2 diabetes were recruited and randomly divided into two equal groups (diabetic control, DCON) and diabetic sesame oil (DSO). At baseline, 30, 60, and 90 days, blood samples were drawn and analyzed. Two-way repeated measures ANOVA was used to evaluate the difference between groups and across time. In both groups GLU, INS, and HbA1c were not significantly different at baseline; (mean 187.07 + 5.63 mg/dl), (mean 12.12 ± 1.03 μU/mL), and (mean 7.55 + 0.37 %) respectively. At 90 days, GLU was significantly (p < 0.05) decreased in DSO (137.83 ± 3.16 mg/dl) when compared with DCON (218.13 ± 5.92 mg/dl) while insulin was significantly increased in DSO (23.13 ± 1.15 U/ml) as compared to DCON (7.93 ± 0.38 U/ml). At 90th day HbA1c was significantly lower (p < 0.05) in DSO as compared to DCON. TBARS was significantly lower (p < 0.05) in DSO (1.08 ± 0.05 [MDA] nmol/ml) as compared to DCON (2.26 ± 0.07 [MDA] nmol/ml). In DSO, activities of hepatic antioxidant enzymes (SOD, CAT, and GPx) increased while in DCON these activities decreased significantly (p < 0.05) across time period. Biomarkers of liver, cardiac and renal functions improved significantly in SUMMARY 181 DSO as compared to DCON. At 90th day; cholesterol, triglyceride, VLDL, and LDL were significantly lower (p < 0.05) and HDL was significantly higher than DCON. There were no significant differences between the DSO or DCON groups in electrolyte balance, minerals, and hematological values. Conclusion: It was concluded that consumption of white sesame seed oil significantly improved blood glucose regulation, reduced oxidative stress, improved antioxidant activity and biomarkers hepatic, cardiac and liver enzymes in male sprague dawley rats and type 2 diabetic patients ER -