Abstract
This experiment was carried out to investigate the effect of hypoglycemic yogurt as a clinical test with person both who have diabetes and who don't have diabetes. Diabetes is a disease caused by unused and accumulated glucoses produced via the foods digestion due to the lack of insulin or lower tissue reaction to insulin. Patients with diabetes or complications of diabetes are on the rise annually. For the therapy and prevention of diabetes, a yogurt made from functional materials such as insulin-resistant FK-23 lactic acid bacteria, Pinitol, edible fiber which delays glucose-absorption, extract powder of glucose-absorption-inhibitory white bean and low-caloric Erythritol and banaba extract is effective for reduce or restrain the blood glucose levels. The blood glucose levels after a meal of non-diabetic persons were lower after drinking a hypoglycemic yogurt than they after drinking general yogurt. The blood glucose levels after a meal of 10 diabetic patients were checked after drinking the yoghurt. As a result, 19 mg/dL, 30 mg/dL, 31 mg/dL of blood glucose levels decreased in 30 min, 60 min and 120 min respectively after drinking the yogurt. Blood glucose inhibition rates of 80 % of the tested patients also decreased. The blood glucose level of the diabetic patients having drunk the yogurt for 30 days consistently decreased into 59 mg/dL in 120 min after a meal.
혈당 강하 요구르트의 개발을 위해 Streptococcus salivarius subsp. thermophilus와 Lactobacillus acidophilus145, bifido-bacterium infantis 혼합균주에 사균인 FK-23 유산구균, 피니톨, 식이섬유, 백강낭콩 추출 분말, 에리스리톨, 바나바 추출물 등의 기능성 성분을 포함한 요구르트를 제조하여 정상인과 혈당치가 높은 당뇨환자를 대상으로 간이 임상시험을 실시하였다. 1. 정상인의 식후 혈당치는 일반 요구르트를 섭취했을 때보다 혈당 강하 요구르트 음용 시 더 낮게 측정되었으여 임상대상자 대부분에서 동일한 현상이 나타났다. 2. 혈당치가 높은 당뇨환자 10명을 대상으로 식후 혈당치변화 및 음용기간 중 혈당치 변화를 확인한 결과 혈당 강하요구르트를 음용하기 전보다 음용 후 혈당치가 식후 30분, 식후 60분, 식후 120분 각각 19 mg/dL, 30 mg/dL, 31 mg/dL 감소하였다. 또한, 혈당 증가 억제율도 임상대상자의 80%가 감소하는 효과를 나타냈다. 3. 30일간 혈당 강하 요구르트를 음용한 후 식후 혈당치의 변화를 확인한 결과 음용전보다 음용 후 120분 경과 때, 혈당치가 59 mg/dL 감소하였으며 음용기간이 증가할수록 지속적으로 감소하는 경향을 나타내었다.
