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KMID : 0380620200520020191
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 2 p.191 ~ p.199
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Anti-diabetic effect of mulberry leaf extract fermented with Lactobacillus plantarum
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Choi Ji-Su
Lee Sul-Hee
Park Young-Seo
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Abstract
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The purpose of this study was to isolate novel lactic acid bacteria to ferment mulberry leaf extract (MLE) and to investigate its anti-diabetic effect. Lactobacillus plantarum SG-053 isolated from gatkimchi was selected to ferment MLE because it exhibited high α-glucosidase inhibitory activity (96.8%) and enhanced the content of 1-deoxynojirimycin (DNJ), an anti-diabetic substance, in fermented MLE up-to 2.2 times. MLE fermented with L. plantarum SG-053 (FMLE) showed growth promoting activity against L6 myotubes and increased the gene expressions of IRS-1, PI3K p85α, and GLUT-4 up-to 1.4, 2.2, and 1.4 times, respectively, and 2-deoxyglucose uptake up-to 40.7%. In rat skeletal muscle tissue, the expressions of PI3K p85α and GLUT-4 increased by 6.4 and 2.1 times, respectively. These results suggest that L. plantarum SG-053 could enhance the DNJ content of MLE by fermentation and that FMLE is effective in ameliorating insulin resistance via activation of the insulin signaling pathway.
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KEYWORD
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Mulberry leaf, 1-deoxynojirimycin, anti-diabetic effect, Lactobacillus plantarum
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