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KMID : 0380620130450040488
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 4 p.488 ~ p.494
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Anti-diabetic Effects of Fermented Green Tea in KK-Ay Diabetic Mice
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Lee So-Young
Park So-Lim
Nam Young-Do
Yi Sung-Hun
Lim Seong-Il
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Abstract
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The anti-diabetic effect of green tea fermented by cheonggukjang was evaluated using KK-Ay 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.
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KEYWORD
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KK-Ay, type 2 diabetes mellitus, solid fermented material, green tea, DNA microarray
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