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The hypoglycemic effect of fermented Pueraria thunbergiana extract in streptozotocin-induced diabetic mice

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Abstract

This study investigated the effect of fermented and non-fermented Pueraria thunbergiana extract (FPE and PE, respectively) on postprandial hyperglycemia in streptozotocin-induced diabetic mice. FPE was prepared by fermentation of P. thunbergiana with Bifidobacterium breve K-111 followed by methanol extraction. FPE’s inhibitory activity against α-glucosidase and α-amylase was significantly higher than that of PE with IC50 values of 0.15 and 0.10 and 0.23 and 0.44 mg/mL for FPE and PE, respectively. The increase in postprandial blood glucose levels was significantly higher in FPE- than in PE-treated diabetic mice. Furthermore, FPE significantly lowered the incremental area under the curve (AUC) in the diabetic mice; the AUC in the normal mice corroborated FPE’s hypoglycemic effect. The results from this study suggest that FPE, more than PE, may help decrease postprandial hyperglycemia by inhibiting α-glucosidase and a-amylase.

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Authors and Affiliations

  1. Department of Food and Nutrition, College of Medical and Life Science, Silla University, Busan, 46958, Korea

    Mi-Hwa Park

  2. Department of Food Science and Nutrition, Pusan National University, Busan, 46141, Korea

    Ji-Hye Kang

  3. Department of Food Science and Nutrition & Research Institute of Ecology for the Elderly, Pusan National University, Busan, 46141, Korea

    Ji-Sook Han

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Correspondence to Ji-Sook Han.

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Park, MH., Kang, JH. & Han, JS. The hypoglycemic effect of fermented Pueraria thunbergiana extract in streptozotocin-induced diabetic mice. Food Sci Biotechnol 24, 2199–2203 (2015). https://doi.org/10.1007/s10068-015-0293-7

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  • DOI: https://doi.org/10.1007/s10068-015-0293-7

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