Anti-diabetic effect of mulberry leaf extract fermented with Lactobacillus plantarumLactobacillus plantarum으로 발효한 뽕잎 추출물의 항당뇨 효과
- Other Titles
- Lactobacillus plantarum으로 발효한 뽕잎 추출물의 항당뇨 효과
- Authors
- 최지수; 이설희; 박영서
- Issue Date
- Apr-2020
- Publisher
- 한국식품과학회
- Keywords
- Mulberry leaf; 1-deoxynojirimycin; anti-diabetic effect; Lactobacillus plantarum
- Citation
- 한국식품과학회지, v.52, no.2, pp.191 - 199
- Journal Title
- 한국식품과학회지
- Volume
- 52
- Number
- 2
- Start Page
- 191
- End Page
- 199
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/60556
- ISSN
- 0367-6293
- Abstract
- 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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