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. 2019 Dec 13;63:10.29219/fnr.v63.1997. doi: 10.29219/fnr.v63.1997

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© 2019 Yun Zhou et al.

This is an Open Access article distributed under the terms of the Creative Commons Attribution 4.0 International License, allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

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Fig. 3 — Effect of different noodles-based KGM on postprandial blood glucose: (a) changes in blood glucose response, (b) blood insulin response, and (c) insulin sensitivity of mice after intragastric administration. The animal was raised under normal experimental conditions, and it was free to feed and drink for 1 week. Data are representative of data obtained from four animals randomly selected from each group. LKD: precooked noodles based 2 wt% KGM, MKD: precooked noodles based 4 wt% KGM, HKD: precooked noodles based 8 wt% KGM, and MK: 4 wt% KGM mixed directly with precooked noodles. The error bars indicate the standard deviations of duplicate measurements.