Nutritional Sciences

The Korean Nutrition Society (한국영양학회)
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Effect of Fermented Small Soybean Powder Mixed with Mulberry Leaf on Metabolic Improvement and Hexokinase Activity in Streptozotocin-induced Diabetic Rats

  • Kim, Sun-Mi (Department of Biological Science, College of Natural Sciences, Wonkwang University) ;
  • Han, Jin-Chul (Biological Engineering Major, Daegu University) ;
  • Park, Hum-Dai (Biological Engineering Major, Daegu University) ;
  • Ko, Ki-Sung (Department of Biological Science, College of Natural Sciences, Wonkwang University) ;
  • Lee, Dae-Hoon (Department of Biological Science, College of Natural Sciences, Wonkwang University) ;
  • Kim, Sung-Min (Department of Biological Science, College of Natural Sciences, Wonkwang University) ;
  • Kwon, Dong-Yeul (Department of Oriental Pharmacy, College of Pharmacy, Wonkwang University) ;
  • Kim, Jin-Sook (Department of Herbal Pharmaceutical Development, Korea Institute of Oriental Medicine) ;
  • Kim, Ok-Hee (Youngsan Food Co., Ltd.) ;
  • Hwang, Jin-Bong (Korea Food Research Institute) ;
  • Gung, Bae-Nahm (Korea Food Research Institute) ;
  • Choo, Young-Kug (Department of Biological Science, College of Natural Sciences, Wonkwang University)
  • Published : 2006.05.01
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Abstract

Beans are well known to be high-protein diets. Bean seeds contain arginine, lysine, or glycine-rich proteins which are effective to maintain lower glucose levels. In this study, the synergistic effect of fermented small soybean (Chounggukjang) and mulberry leaf on metabolism and hexokinase activity was investigated in streptozotocin (STZ)-induced diabetic rats. We divided 8 groups as follows: non-diabetic rat group fed with only water diet (NC: control), and STZ-induced diabetic rat groups fed with water (DC), fermented Rhynchosia Nulubilis (Bbc), fermented Glycine max Merr (Ybc), Bbc and YBc (BYbc), mulberry leaf and Bbc (MBbc), mulberry leaf and Ybc (MYbc), or the mulberry leaf, Bbc, and Ybc (MBYbc). Diabetes mellitus was induced in rats by subcutaneous STZ administration (70 mg/kg of body weight). All diet groups were fed with Chounggukjang in a powder form. Three ml of Chounggukjang solution (0.75 mg per gram of body weight) dissolved in distilled water was orally administered to all rat groups after STZ administration except for NC rat group. In groups fed with fermented soybeans, the body weight (increased), food efficiency ratio (FER) (increased), glucose level (decreased) and hexokinase (HK) activity (increased) significantly differed to NC. Among them, particularly in the groups fed with both fermented soybeans and mulberry leaf, kidney weight significantly decreased, whereas HK activity significantly increased compared to DC. These results suggest that Chounggukjang of both fermented soybeans and mulberry leaf is potentially used as an effective functional food to prevent diabetes complications.

Keywords

References

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