Hypoglycemic Effect of Fermented Soybean Culture Mixed with Mulberry Leaves on Neonatal Streptozotocin-Induced Diabetic Rats

• Published in: Han'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 37; no. 4
• Main Authors: Hwang, K.Y. (Biotopia Co., Ltd., Anseong, Republic of Korea), Kim, Y.H. (The University of Suwon, Hwaseong, Republic of Korea), Cho, Y.S. (Biotopia Co., Ltd., Anseong, Republic of Korea), Park, Y.S. (Biotopia Co., Ltd., Anseong, Republic of Korea), Lee, J.Y. (Biotopia Co., Ltd., Anseong, Republic of Korea), Kang, K.D. (Biotopia Co., Ltd., Anseong, Republic of Korea), Kim, K. (The University of Suwon, Hwaseong, Republic of Korea), Joo, D.K. (MS Biotech Co., Ltd., Seoul, Republic of Korea), Ahn, D.K. (Biotopia Co., Ltd., Anseong, Republic of Korea), Seong, S.I. (Biotopia Co., Ltd., Anseong, Republic of Korea), E-mail: sseong@mail.suwon.ac.kr
• Format: Journal Article
• Language: Korean
• Published: 01.04.2008
• Subjects: AZUCAR EN SANGRE; Bacillus subtilis MORI; BLOOD SUGAR; CHOLESTEROL; COLESTEROL; mulberry leaves; neonatal streptozotocin induced diabetic rat; SUCRE DU SANG
• ISSN: 1226-3311
• DOI: 10.3746/jkfn.2008.37.4.452

The effect of fermented soybean culture of Bacillus subtilis MORI mixed with mulberry leaves on the lowering the levels of blood glucose and cholesterol was examined using neonatal streptozotocin-induced diabetic (n-STZ) rats. B. subtilis MORI produces 1-deoxynojirimycin (DNJ), an α-glucosidase inhibitor. The content of DNJ of soybean fermented culture mixed with mulberry was higher (4.1±0.0 mg/g dry base) than that (1.5±0.0 mg/g) of mulberry. The concentration of 50% inhibition (IC∧50) against rat intestinal α-glucosidase of soybean fermented culture mixed with mulberry was 5.6±0.1 ㎍/mL and that of mulberry was 17.0±0.5 ㎍/mL. Experimental groups of diabetic rats were randomly assigned to normal control group (NC group), diabetic control group (DC group) and three diabetic groups fed with DNJ food product. One of the three diabetic groups was M group (60 mg DNJ food product/kg) (DNJ food product containing 30% mulberry) and the other two were MM-60 group (60 mg/kg) and MM-120 group (120 mg/kg) (DNJ-fortified food product containing 30% fermented soybean culture mixed with mulberry leaves). The glucose in serum was significantly decreased in the MM-60 and MM-120 groups fed with DNJ-fortified food product for 4 weeks, compared with DC group. Total cholesterol and triglyceride in serum were also lower in MM-60 and MM-120 groups than the DC group. These results support that the fermented soybean culture of B. subtilis MORI mixed with mulberry leaves improved the metabolism of blood glucose and lipid in the n-STZ rat model.