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Lactobacillus plantarum으로 발효한 뽕잎 추출물의 항당뇨 효과

Anti-diabetic effect of mulberry leaf extract fermented with Lactobacillus plantarum

한국식품과학회지 2020년 52권 2호 p.191 ~ 199
최지수 ( Choi Ji-Su ) - Gachon University Department of Food Science and Biotechnology

이설희 ( Lee Sul-Hee ) - Gachon University Department of Food Science and Biotechnology
박영서 ( Park Young-Seo ) - Gachon University Department of Food Science and Biotechnology

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.

키워드

Mulberry leaf; 1-deoxynojirimycin; anti-diabetic effect; Lactobacillus plantarum
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