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KMID : 1160620130180030163
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Preventive Nutrition and Food Science
2013 Volume.18 No. 3 p.163 ~ p.168
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Alleviating Effects of Baechu Kimchi Added Ecklonia cava on Postprandial Hyperglycemia in Diabetic Mice
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Lee Hyun-Ah
Song Yeong-Ok
Jang Mi-Soon
Han Ji-Sook
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Abstract
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In this study, we investigated the inhibitory effects of Baechu kimchi added Ecklonia cava on the activities of ?-glucosidase and ?-amylase and its alleviating effect on the postprandial hyperglycemia in STZ-induced diabetic mice. Baechu kimchi added Ecklonia cava (BKE, 15%) was fermented at 5oC for 28 days. Optimum ripened BKE was used in this study as it showedthe strongest inhibitory activities on ?-glucosidase and ?-amylaseby fermentation time among the BKEs in our previous study. The BKE was extracted with 80% methanol and the extract solution was concentrated, and then used in this study. The BKE extract showed higher inhibitory activities than Baechu kimchi extract against ?-glucosi-dase and ?-amylase. The IC50 values of the BKE extract against ?-glucosidase and ?-amylase were 0.58 and 0.35 mg/mL, respectively; BKE exhibited a lower ?-glucosidase inhibitory activity but a higher ?-amylase inhibitory activity than those of acarbose. The BKE extract alleviated postprandial hyperglycemia caused by starch loading in normal and streptozoto-cin-induced diabetic mice. Furthermore, the BKE extract significantly lowered the incremental area under the curve in both normal and diabetic mice (P<0.05). These results indicated that the BKE extract may delay carbohydrate digestion and thus glucose absorption.
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KEYWORD
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Baechu kimchi, Ecklonia cava, ?-glucosidase, ?-amylase, postprandial hyperglycemia
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