Anti-diabetic effect of mulberry leaf extract fermented with Lactobacillus plantarum
DC Field | Value | Language |
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dc.contributor.author | 최지수 | - |
dc.contributor.author | 이설희 | - |
dc.contributor.author | 박영서 | - |
dc.date.available | 2020-07-03T00:35:50Z | - |
dc.date.created | 2020-05-06 | - |
dc.date.issued | 2020-04 | - |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/60556 | - |
dc.description.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. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품과학회 | - |
dc.relation.isPartOf | 한국식품과학회지 | - |
dc.title | Anti-diabetic effect of mulberry leaf extract fermented with Lactobacillus plantarum | - |
dc.title.alternative | Lactobacillus plantarum으로 발효한 뽕잎 추출물의 항당뇨 효과 | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.bibliographicCitation | 한국식품과학회지, v.52, no.2, pp.191 - 199 | - |
dc.identifier.kciid | ART002580445 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-85086916866 | - |
dc.citation.endPage | 199 | - |
dc.citation.startPage | 191 | - |
dc.citation.title | 한국식품과학회지 | - |
dc.citation.volume | 52 | - |
dc.citation.number | 2 | - |
dc.contributor.affiliatedAuthor | 최지수 | - |
dc.contributor.affiliatedAuthor | 이설희 | - |
dc.contributor.affiliatedAuthor | 박영서 | - |
dc.subject.keywordAuthor | Mulberry leaf | - |
dc.subject.keywordAuthor | 1-deoxynojirimycin | - |
dc.subject.keywordAuthor | anti-diabetic effect | - |
dc.subject.keywordAuthor | Lactobacillus plantarum | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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