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Eurotium Cristatum Fermented Okara as a Potential Food Ingredient to Combat Diabetes
Type 2 diabetes mellitus (T2DM) is a chronic disease, and dietary modification is a crucial part of disease management. Okara is a sustainable source of fibre-rich food. Most of the valorization research on okara focused more on the physical attributes instead of the possible health attributes. The...
Autores principales: | , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6879572/ https://www.ncbi.nlm.nih.gov/pubmed/31772240 http://dx.doi.org/10.1038/s41598-019-54021-4 |
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author | Chan, Li Yan Takahashi, Masaki Lim, Pei Jean Aoyama, Shinya Makino, Saneyuki Ferdinandus, Ferdinandus Ng, Shi Ya Clara Arai, Satoshi Fujita, Hideaki Tan, Hong Chang Shibata, Shigenobu Lee, Chi-Lik Ken |
author_facet | Chan, Li Yan Takahashi, Masaki Lim, Pei Jean Aoyama, Shinya Makino, Saneyuki Ferdinandus, Ferdinandus Ng, Shi Ya Clara Arai, Satoshi Fujita, Hideaki Tan, Hong Chang Shibata, Shigenobu Lee, Chi-Lik Ken |
author_sort | Chan, Li Yan |
collection | PubMed |
description | Type 2 diabetes mellitus (T2DM) is a chronic disease, and dietary modification is a crucial part of disease management. Okara is a sustainable source of fibre-rich food. Most of the valorization research on okara focused more on the physical attributes instead of the possible health attributes. The fermentation of okara using microbes originated from food source, such as tea, sake, sufu and yoghurt, were explored here. The aim of this study is to investigate fermented okara as a functional food ingredient to reduce blood glucose levels. Fermented and non-fermented okara extracts were analyzed using the metabolomic approach with UHPLC-QTof-MS(E). Statistical analysis demonstrated that the anthraquinones, emodin and physcion, served as potential markers and differentiated Eurotium cristatum fermented okara (ECO) over other choices of microbes. The in-vitro α-glucosidase activity assays and in-vivo mice studies showed that ECO can reduce postprandial blood glucose levels. A 20% ECO loading crispy snack prototype revealed a good nutrition composition and could serve as a fundamental formulation for future antidiabetes recipe development, strengthening the hypothesis that ECO can be used as a novel food ingredient for diabetic management. |
format | Online Article Text |
id | pubmed-6879572 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-68795722019-12-05 Eurotium Cristatum Fermented Okara as a Potential Food Ingredient to Combat Diabetes Chan, Li Yan Takahashi, Masaki Lim, Pei Jean Aoyama, Shinya Makino, Saneyuki Ferdinandus, Ferdinandus Ng, Shi Ya Clara Arai, Satoshi Fujita, Hideaki Tan, Hong Chang Shibata, Shigenobu Lee, Chi-Lik Ken Sci Rep Article Type 2 diabetes mellitus (T2DM) is a chronic disease, and dietary modification is a crucial part of disease management. Okara is a sustainable source of fibre-rich food. Most of the valorization research on okara focused more on the physical attributes instead of the possible health attributes. The fermentation of okara using microbes originated from food source, such as tea, sake, sufu and yoghurt, were explored here. The aim of this study is to investigate fermented okara as a functional food ingredient to reduce blood glucose levels. Fermented and non-fermented okara extracts were analyzed using the metabolomic approach with UHPLC-QTof-MS(E). Statistical analysis demonstrated that the anthraquinones, emodin and physcion, served as potential markers and differentiated Eurotium cristatum fermented okara (ECO) over other choices of microbes. The in-vitro α-glucosidase activity assays and in-vivo mice studies showed that ECO can reduce postprandial blood glucose levels. A 20% ECO loading crispy snack prototype revealed a good nutrition composition and could serve as a fundamental formulation for future antidiabetes recipe development, strengthening the hypothesis that ECO can be used as a novel food ingredient for diabetic management. Nature Publishing Group UK 2019-11-26 /pmc/articles/PMC6879572/ /pubmed/31772240 http://dx.doi.org/10.1038/s41598-019-54021-4 Text en © The Author(s) 2019 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/. |
spellingShingle | Article Chan, Li Yan Takahashi, Masaki Lim, Pei Jean Aoyama, Shinya Makino, Saneyuki Ferdinandus, Ferdinandus Ng, Shi Ya Clara Arai, Satoshi Fujita, Hideaki Tan, Hong Chang Shibata, Shigenobu Lee, Chi-Lik Ken Eurotium Cristatum Fermented Okara as a Potential Food Ingredient to Combat Diabetes |
title | Eurotium Cristatum Fermented Okara as a Potential Food Ingredient to Combat Diabetes |
title_full | Eurotium Cristatum Fermented Okara as a Potential Food Ingredient to Combat Diabetes |
title_fullStr | Eurotium Cristatum Fermented Okara as a Potential Food Ingredient to Combat Diabetes |
title_full_unstemmed | Eurotium Cristatum Fermented Okara as a Potential Food Ingredient to Combat Diabetes |
title_short | Eurotium Cristatum Fermented Okara as a Potential Food Ingredient to Combat Diabetes |
title_sort | eurotium cristatum fermented okara as a potential food ingredient to combat diabetes |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6879572/ https://www.ncbi.nlm.nih.gov/pubmed/31772240 http://dx.doi.org/10.1038/s41598-019-54021-4 |
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