title: Chamnamul [Pimpinella brachycarpa (Kom.) Nakai] ameliorates hyperglycemia and improves antioxidant status in mice fed a high-fat, high-sucrose diet.
abstract: Chronic consumption of a high-fat, high-sucrose (HFHS) diet increases insulin resistance and results in type 2 diabetes mellitus in C57BL/6J mice. Hyperglycemia in diabetics increases oxidative stress, which is associated with a high risk of diabetic complications. The purpose of this study was to examine the hypoglycemic and antioxidant effects of chamnamul [Pimpinella brachycarpa (Kom.) Nakai] in an animal model of type 2 diabetes. The α-glucosidase inhibitory activity of a 70% ethanol extract of chamnamul was measured in vitro. Five-week-old male C57BL/6J mice were fed a basal or HFHS diet with or without a 70% ethanol extract of chamnamul at a 0.5% level of the diet for 12 weeks after 1 week of adaptation. After sacrifice, serum glucose, insulin, adiponectin, and lipid profiles, and lipid peroxidation of the liver were determined. Homeostasis model assessment for insulin resistance (HOMA-IR) was determined. Chamnamul extract inhibited α-glucosidase by 26.7%, which was 78.3% the strength of inhibition by acarbose at a concentration of 0.5 mg/mL. Serum glucose, insulin, and cholesterol levels, as well as HOMA-IR values, were significantly lower in the chamnamul group than in the HFHS group. Chamnamul extract significantly decreased the level of thiobarbituric acid reactive substances and increased the activities of superoxide dismutase, catalase, and glutathione peroxidase in the liver compared with the HFHS group. These findings suggest that chamnamul may be useful in prevention of hyperglycemia and reduction of oxidative stress in mice fed a HFHS diet.
authors.affiliation: Department of Smart Foods and Drugs, School of Food and Life Science, Inje University, 607 Obang-dong, Gimhae, Gyungnam 621-749, Korea.
authors.forename: Soo-Jin
authors.initials: SJ
authors.lastname: Lee
authors.affiliation: Department of Smart Foods and Drugs, School of Food and Life Science, Inje University, 607 Obang-dong, Gimhae, Gyungnam 621-749, Korea.
authors.forename: Ha-Neul
authors.initials: HN
authors.lastname: Choi
authors.affiliation: Department of Smart Foods and Drugs, School of Food and Life Science, Inje University, 607 Obang-dong, Gimhae, Gyungnam 621-749, Korea.
authors.forename: Min-Jung
authors.initials: MJ
authors.lastname: Kang
authors.affiliation: Department of Food and Nutrition, Inha University, Incheon 402-751, Korea.
authors.forename: Eunok
authors.initials: E
authors.lastname: Choe
authors.affiliation: Department of Food Science and Technology, Chung-Ang University, Ansung, Kyunggi 456-756, Korea.
authors.forename: Joong Hyuck
authors.initials: JH
authors.lastname: Auh
authors.affiliation: Department of Smart Foods and Drugs, School of Food and Life Science, Inje University, 607 Obang-dong, Gimhae, Gyungnam 621-749, Korea.
authors.forename: Jung-In
authors.initials: JI
authors.lastname: Kim
keywords: Chamnamul [Pimpinella brachycarpa (Kom.) Nakai]; antioxidant effect; cholesterol; glucose; insulin