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KMID : 0665420150300060818
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Korean Journal of Food Culture
2015 Volume.30 No. 6 p.818 ~ p.824
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Effect of Non-sterilized Makgeolli Consumption on Blood Glucose Level and Survival Rate in Streptozotocin-induced Type I Diabetic Mice
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Lee Hyun-Sook
Kim Soon-Mi
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Abstract
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Makgeolli is a health beneficial food for diabetes compared to other alcoholic beverages. We examined the effect of
Makgeolli on blood glucose level and survival rate in a streptozotocin (STZ)-induced diabetic mouse model. We force fed
30 male STZ-induced diabetic ICR mice Makgeolli consisting of 6% alcohol (DM-MAK), 6% ethanol (DM-EtOH), or distilled
water (DM-DW) for 4 weeks. In the DM-MAK group, food intake and water intake were higher than those of other groups
after 4 weeks. Body weight, however, was not different among the experimental groups. We also found no significant
difference in blood glucose level among the experimental groups. In normal ICR mice fed Makgeolli for 1 week, the area
of the blood glucose curve was higher than those of other groups fed 6% ethanol, 2% glucose, or distilled water. Survival
rates of STZ-induced diabetic mice fed Makgeolli, 6% ethanol, or DW for 4 weeks were 100%, 25%, and 62.5%,
respectively. In conclusion, Makgeolli had no beneficial effect on blood glucose in a STZ-induced diabetic mouse model,
although their survival rate was high. These results show that Makgeolli has an effect on type 1 diabetes through other
mechanisms than blood glucose control.
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KEYWORD
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Non-sterilized Makgeolli, Type I diabetes, streptozotocin, blood glucose level, survival rate
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