Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effect of Korean Turbid Rice Wine (Takju) Lees Extract on Blood Glucose in the db/db Mouse

막걸리박 열수추출물이 db/db mouse에서 혈당에 미치는 영향

  • Lee, Hyun-Sook (Department of Sports Industry, Seoul Social Welfare Graduate University) ;
  • Hong, Kyoung-Hee (Department of Food & Nutrition, Baewha Women's University) ;
  • Yoon, Cheol-Ho (Department of Industrial Engineering & Management, Sunmoon University) ;
  • Kim, Jae-Min (Department of Laboratory Animal Science, National Cancer Center) ;
  • Kim, Soon-Mi (Department of Food & Nutrition, Gachon University of Medicine and Science)
  • 이현숙 (서울사회복지대학원대학교 스포츠산업학과) ;
  • 홍경희 (배화여자대학교 식품영양학과) ;
  • 윤철호 (선문대학교 공과대학 산업경영공학과) ;
  • 김재민 (국립암센터 실험동물실) ;
  • 김순미 (가천의과학대학교 임상보건과학부 식품영양학과)
  • Published : 2009.04.30
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Abstract

We investigated the effect of Takju lees extract on blood glucose levels in the db/db mice (a murine model of type 2 diabetes mellitus). We fed 40 male db/db mice a control diet (G0, AIN93G) and experimental diets containing 1% (G1), 2% (G2), or 4% (G4) Takju lees extract for 4 weeks. We found no difference in food intake and body weight gain among the animal groups. In the G1 and G2 groups, plasma glucose levels decreased significantly between Days 10 and 21 compared with the G0 group. However, we found no difference in plasma glucose levels between groups G4 and G0. The change in insulin concentrations was not significant among these animal groups, and we found no significant difference in glucose transporter 4 (GLUT4) expression in the soleus muscle. These results suggest that the Takju lees extract has a beneficial effect in animals with type 2 diabetes.

Keywords

References

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