We previously reported that pyridoxine and its derivatives exert antidiabetic effects by alleviating postprandial hyperglycemia via inhibition of carbohydrate-hydrolyzing enzymes in normal sprague–dawley (SD) rats. In this study, we aimed to further evaluate whether long-term pyridoxal supplementation decreases the blood glucose levels using SD rats. SD rats were randomly assigned to groups fed a high-carbohydrate diet (66.1% cornstarch) with or without pyridoxal (4%) for 36 days. Changes in body weight, blood glucose levels, and food intake were measured daily for 36 days. Dietary supplementation with pyridoxal significantly decreased the blood glucose levels (P<0.001) and body weight (P<0.001) in mice. Glycated hemoglobin (HbA1c) levels, which are good indicators of plasma glucose concentrations over prolonged periods, were also significantly decreased over five weeks (P<0.001). Similarly, dietary treatment with Acarbose ® (0.04%), a positive control, also significantly decreased the blood glucose and HbA1c levels and body weight. Overall, our findings suggest that pyridoxal inhibits weight gain and alleviates postprandial hyperglycemia by decreasing glucose absorption and HbA1c levels.

ABSTRACT
Materials and Methods
    Materials
    Animal and Study Design
    Blood Analysis
    Statistical analysis
Results and Discussion
    Postprandial Anti-hyperglycemic Effect of Pyridoxalin SD rat Model
    Hematological and Serum Biochemical Analysis inSD Rats Trial
Conclusions
Acknowledgments
국문요약
Conflict of interests
ORCID
References

• Yelim Jang(Department of Food and Nutrition, Hannam University, Daejeon Korea)
• Gi Jung Kim(Department of Food and Nutrition, Hannam University, Daejeon Korea)
• Hyuk Hwa Kim(Department of Food and Animal Biotechnology, Seoul National University, Seoul, Korea)
• Sung-Chul Kim(KunpoongBio Company-affiliated research institute, KunpoongBio Co. Ltd., Jeju, Korea)
• Emmanouil Apostolidis(Department of Chemistry and Food Science, Framingham State University, Framingham, MA, USA)
• Young-In Kwon(Department of Food and Nutrition, Hannam University, Daejeon Korea) Corresponding author