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Antidiabetic Effect of Noodles Containing Fermented Lettuce Extracts

The aim of the current study was to examine the antidiabetic effect of noodle containing fermented lettuce extract (FLE) on diabetic mice as a pre-clinical study. The γ-aminobutyric acid (GABA) content, antioxidant capacity, and total polyphenol content of the FLE noodles were analyzed and compared...

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Autores principales: Jeong, Soon Yeon, Kim, Eunjin, Zhang, Ming, Lee, Yun-Seong, Ji, Byeongjun, Lee, Sun-Hee, Cheong, Yu Eun, Yun, Soon-Il, Kim, Young-Soo, Kim, Kyoung Heon, Kim, Min Sun, Chun, Hyun Soo, Kim, Sooah
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8401091/
https://www.ncbi.nlm.nih.gov/pubmed/34436461
http://dx.doi.org/10.3390/metabo11080520
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author Jeong, Soon Yeon
Kim, Eunjin
Zhang, Ming
Lee, Yun-Seong
Ji, Byeongjun
Lee, Sun-Hee
Cheong, Yu Eun
Yun, Soon-Il
Kim, Young-Soo
Kim, Kyoung Heon
Kim, Min Sun
Chun, Hyun Soo
Kim, Sooah
author_facet Jeong, Soon Yeon
Kim, Eunjin
Zhang, Ming
Lee, Yun-Seong
Ji, Byeongjun
Lee, Sun-Hee
Cheong, Yu Eun
Yun, Soon-Il
Kim, Young-Soo
Kim, Kyoung Heon
Kim, Min Sun
Chun, Hyun Soo
Kim, Sooah
author_sort Jeong, Soon Yeon
collection PubMed
description The aim of the current study was to examine the antidiabetic effect of noodle containing fermented lettuce extract (FLE) on diabetic mice as a pre-clinical study. The γ-aminobutyric acid (GABA) content, antioxidant capacity, and total polyphenol content of the FLE noodles were analyzed and compared with those of standard noodles. In addition, oral glucose and sucrose tolerance, and fasting blood glucose tests were performed using a high-fat diet/streptozotocin-mediated diabetic mouse model. Serum metabolite profiling of mice feed standard or FLE noodles was performed using gas chromatography–time-of-flight mass spectrometry (GC–TOF-MS) to understand the mechanism changes induced by the FLE noodles. The GABA content, total polyphenols, and antioxidant activity were high in FLE noodles compared with those in the standard noodles. In vivo experiments also showed that mice fed FLE noodles had lower blood glucose levels and insulin resistance than those fed standard noodles. Moreover, glycolysis, purine metabolism, and amino acid metabolism were altered by FLE as determined by GC–TOF-MS-based metabolomics. These results demonstrate that FLE noodles possess significant antidiabetic activity, suggesting the applicability of fermented lettuce extract as a potential food additive for diabetic food products.
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spelling pubmed-84010912021-08-29 Antidiabetic Effect of Noodles Containing Fermented Lettuce Extracts Jeong, Soon Yeon Kim, Eunjin Zhang, Ming Lee, Yun-Seong Ji, Byeongjun Lee, Sun-Hee Cheong, Yu Eun Yun, Soon-Il Kim, Young-Soo Kim, Kyoung Heon Kim, Min Sun Chun, Hyun Soo Kim, Sooah Metabolites Article The aim of the current study was to examine the antidiabetic effect of noodle containing fermented lettuce extract (FLE) on diabetic mice as a pre-clinical study. The γ-aminobutyric acid (GABA) content, antioxidant capacity, and total polyphenol content of the FLE noodles were analyzed and compared with those of standard noodles. In addition, oral glucose and sucrose tolerance, and fasting blood glucose tests were performed using a high-fat diet/streptozotocin-mediated diabetic mouse model. Serum metabolite profiling of mice feed standard or FLE noodles was performed using gas chromatography–time-of-flight mass spectrometry (GC–TOF-MS) to understand the mechanism changes induced by the FLE noodles. The GABA content, total polyphenols, and antioxidant activity were high in FLE noodles compared with those in the standard noodles. In vivo experiments also showed that mice fed FLE noodles had lower blood glucose levels and insulin resistance than those fed standard noodles. Moreover, glycolysis, purine metabolism, and amino acid metabolism were altered by FLE as determined by GC–TOF-MS-based metabolomics. These results demonstrate that FLE noodles possess significant antidiabetic activity, suggesting the applicability of fermented lettuce extract as a potential food additive for diabetic food products. MDPI 2021-08-06 /pmc/articles/PMC8401091/ /pubmed/34436461 http://dx.doi.org/10.3390/metabo11080520 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Jeong, Soon Yeon
Kim, Eunjin
Zhang, Ming
Lee, Yun-Seong
Ji, Byeongjun
Lee, Sun-Hee
Cheong, Yu Eun
Yun, Soon-Il
Kim, Young-Soo
Kim, Kyoung Heon
Kim, Min Sun
Chun, Hyun Soo
Kim, Sooah
Antidiabetic Effect of Noodles Containing Fermented Lettuce Extracts
title Antidiabetic Effect of Noodles Containing Fermented Lettuce Extracts
title_full Antidiabetic Effect of Noodles Containing Fermented Lettuce Extracts
title_fullStr Antidiabetic Effect of Noodles Containing Fermented Lettuce Extracts
title_full_unstemmed Antidiabetic Effect of Noodles Containing Fermented Lettuce Extracts
title_short Antidiabetic Effect of Noodles Containing Fermented Lettuce Extracts
title_sort antidiabetic effect of noodles containing fermented lettuce extracts
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8401091/
https://www.ncbi.nlm.nih.gov/pubmed/34436461
http://dx.doi.org/10.3390/metabo11080520
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