Standardized chungkookjang, short-term fermented soybeans with Bacillus lichemiformis, improves glucose homeostasis as much as traditionally made chungkookjang in diabetic rats

Journal of Clinical Biochemistry and Nutrition
Hye Jeong YangSunmin Park

Abstract

As the traditional homemade chungkookjang is replaced by standardized chungkookjang fermented by inoculating Bacillus spp., it is desirable to maintain the anti-diabetic efficacy of the most potent traditional varieties. Preliminary in vitro research suggested that anti-diabetic efficacy can be achieved by using B. lichemiformis as a starter and fermenting for 48 h. Experimental type 2 diabetic male rats induced by partial pancreatectomy and high fat diets were administered either control diet, 10% cooked soybeans, 10% traditional chungkookjang with potent anti-diabetic efficacy, or standardized chungkookjang fermented with B. lichemiformis for 48 h. Rats were fed their respective diets for 8 weeks after surgery. Cooked soybeans as well as both chungkookjangs partially restored fasting serum glucose concentrations, but only the chungkoojangs increased fasting insulin levels. That trend was also seen in the glucose-stimulated insulin secretion during hyperglycemic clamp and was explained by the greater β-cell mass and BrdU incorporation indicating increased proliferation of β-cells. The euglycemic hyperinsulinemic clamp indicated that all soy products improved insulin sensitivity. Phosphorylation of Akt and AMPK in the liver inc...Continue Reading

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Citations

Jan 16, 2014·Journal of Clinical Biochemistry and Nutrition·Cho-Rong BaeYoun-Soo Cha
Nov 24, 2020·Critical Reviews in Food Science and Nutrition·Libo LiuBingcan Chen
Feb 18, 2021·Critical Reviews in Biotechnology·Andrea MurasAna Otero
May 1, 2021·Foods·Mrinal SamtiyaJosé Manuel Moreno-Rojas
Jun 3, 2021·International Journal of Molecular Sciences·Il-Sup KimCheorl-Ho Kim

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Methods Mentioned

BETA
pancreatectomy

Software Mentioned

SAS
IP Lab Spectrum

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