Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Anti-diabetic Effects of Fermented Green Tea in KK-Ay Diabetic Mice

제2형 당뇨 모델 KK-Ay 마우스에 대한 발효 녹차의 항당뇨 효과

  • Lee, So-Young (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Park, So-Lim (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Nam, Young-Do (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Yi, Sung-Hun (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Lim, Seong-Il (Fermentation and Functionality Research Group, Korea Food Research Institute)
  • 이소영 (한국식품연구원 발효기능연구단) ;
  • 박소림 (한국식품연구원 발효기능연구단) ;
  • 남영도 (한국식품연구원 발효기능연구단) ;
  • 이성훈 (한국식품연구원 발효기능연구단) ;
  • 임성일 (한국식품연구원 발효기능연구단)
  • Received : 2013.02.25
  • Accepted : 2013.04.24
  • Published : 2013.08.31
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Abstract

The anti-diabetic effect of green tea fermented by cheonggukjang was evaluated using KK-$A^y$ mice, an animal model of type 2 diabetes mellitus. Over a 90 day testing period, food and water intake decreased significantly in the group fed fermented green tea (FGT) and a group fed commercially available health functional food (PC), when compared with a diabetic control group (DC). The blood glucose levels of FGT mice were lower than in DC mice throughout the test period and were similar to the levels in PC after 60 days. Levels of Hemoglobin A1c (HbA1c) levels and insulin resistance were lower in mice of the FGT group than in mice of the DC group. DNA microarray analysis showed that administration of FGT increased the abundance of 12 mRNA transcripts related to diabetes. Whereas FGT increased hexokinase transcripts related to glycolysis more than 37 fold, levels of Pdx1 (pancreatic and duodenal homeobox1) and Cacna1e (calcium channel) transcripts increased more than 1.8 fold.

제2형 당뇨질환모델인 KK-$A^y$를 이용하여 녹차와 발효녹차의 항당뇨 활성을 측정한 결과, 발효 녹차는 비발효녹차에 비해 높은 항당뇨 활성이 있는 것으로 분석되었다. 발효녹차 섭취군의 혈당은 당뇨 대조군보다 낮게 유지되었으며, 60일 이후에는 시판 건강기능식품 섭취군(양성대조군)과 유사한 수준으로 유지되었을 뿐만 아니라 당화혈색소값도 8.08%로 대조군 및 양성대조군 군보다 낮게 나타났다. 간 조직의 DNA microarray 분석결과, 이러한 발효녹차의 항당뇨 활성은 glycolysis 활성화를 통한 glucose 이용율 및 베타세포 function 증가에 의한 것으로 사료된다. 또한 발효녹차는 혈중 triglyceride 수치를 낮추고 HDL-cholesterol 수치를 높이는 등 당뇨로 인해 발생할 수 있는 지질대사이상 개선에도 효과가 있음을 알 수 있었다. 이로 미루어 보아 발효녹차는 항당뇨 관련 건강기능식품으로의 상업적 이용가능성이 높을 것으로 생각된다.

Keywords

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