Food Science and Biotechnology

, Volume 23, Issue 1, pp 247–252

Mung bean coat ameliorates hyperglycemia and the antioxidant status in type 2 diabetic db/db mice

  • Yang-Hee Jang
  • Min-Jung Kang
  • Eun-Ok Choe
  • Malshick Shin
  • Jung-In Kim
Research Article

DOI: 10.1007/s10068-014-0034-3

Cite this article as:
Jang, Y., Kang, M., Choe, E. et al. Food Sci Biotechnol (2014) 23: 247. doi:10.1007/s10068-014-0034-3

Abstract

The hypoglycemic and antioxidant effect of mung bean coat (MBC) in an animal model of type 2 diabetes was investigated. A 95% ethanol extract of MBC inhibited yeast α-glucosidase activity by 48.6% in vitro, which was 1.4× stronger than inhibition by acarbose at a concentration of 0.5 mg/mL. Five week old db/db mice were fed an AIN-93G diet or a diet containing the MBC extract at 1% for 7 weeks. Blood glycated hemoglobin and serum glucose levels, as well as the homeostasis model assessment for insulin resistance in MBC group mice, were significantly (p<0.01) lower than in control group mice. Consumption of the MBC extract reduced thiobarbituric acid reactive substance levels and elevated activities of superoxide dismutase, catalase, and glutathione peroxidase in the liver, compared with the control group. MBC can be effective for improving hyperglycemia and the antioxidant status in type 2 diabetes mellitus.

Keywords

mung beanglucoseα-glucosidaseantioxidantdiabetes

Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2014

Authors and Affiliations

  • Yang-Hee Jang
    • 1
  • Min-Jung Kang
    • 1
  • Eun-Ok Choe
    • 2
  • Malshick Shin
    • 3
  • Jung-In Kim
    • 1
  1. 1.Department of Smart Food and Drugs, School of Food and Life ScienceInje UniversityGimhae, GyeongnamKorea
  2. 2.Department of Food and NutritionInhwa UniversityIncheonKorea
  3. 3.Department of Food and NutritionChonnam National UniversityGwangjuKorea