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- Title
Effects of waxy barley fermented with red yeast on the plasma glucose levels in db/db mice.
- Authors
Hee-Jin Jun; Young-Mi Choi; Mi Ja Chung; Su-Kyung Kim; Sung-Joon Lee
- Abstract
The β-glucans from barley and the grains fermented with red yeast (Monascus sp.) have hypoglycemic effects. We compared hypoglycemic effects of waxy barley fermented with red yeast (WBRE) with unfermented waxy barley (WB) in C57BL/6 and db/db mice. Monascus purpureus was fermented over WB that contained approximately 7% of [β-glucans to produce WBRE. Citrinin was undetectable in WBRE after fermentation assessed by HPLC. Test diets contained 15% of WBRE or WB that was replaced with corn starch in the control AIN-76 diet. Mice were fed each diet for 6 weeks and blood samples were retroorbitally collected every two weeks. Fasting glucose levels were decreased after the second weeks of feeding upto 6 weeks (29 % for C57BL/6 and 28 % for db/db). Plasma insulin levels of db/db mice were significantly increased compared to the control group after 6 weeks of feeding (54.4 %, p<0.05), but the increase of insulin secretion was not found in C57BL/6 mice. The WBRE groups showed significantly improved oral glucose tolerance compared with the control group both in C57BL/6 and db/db mice. Interestingly, plasma HDL cholesterol levels tended to be increased in both C57BL/6 and db/db mice and the trend was more apparent in db/db mice (+10 %, 0wk vs. 6wk). Our data suggest that 15% WBRE in diet could induce multiple favorable metabolic changes including improved glucose tolerance and increased insulin secretion. The fermentation products by red yeast and the β-glucans from waxy barley may have synergistic effects in controlling blood glucose levels. The WBRE may be used as a functional food that can effectively lower plasma glucose levels.
- Subjects
BARLEY; GRAIN; MONASCUS purpureus; BLOOD plasma; BLOOD sugar; LABORATORY mice
- Publication
FASEB Journal, 2007, Vol 21, Issue 6, pA1065
- ISSN
0892-6638
- Publication type
Article