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KMID : 1007520150240062199
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Food Science and Biotechnology
2015 Volume.24 No. 6 p.2199 ~ p.2203
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The Hypoglycemic Effect of Fermented Pueraria thunbergiana Extract in Streptozotocin-induced Diabetic Mice
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Park Mi-Hwa
Kang Ji-Hye
Han Ji-Sook
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Abstract
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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 α-amylase.
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KEYWORD
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fermented Pueraria thunbergiana, α-glucosidase, α-amylase, postprandial hyperglycemia, diabetic mice
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