Alleviating Effects of Baechu Kimchi Added Ecklonia cava on Postprandial Hyperglycemia in Diabetic Mice.
In this study, we investigated the inhibitory effects of Baechu kimchi added Ecklonia cava on the activities of α-glucosidase and α-amylase and its alleviating effect on the postprandial hyperglycemia in STZ-induced diabetic mice. Baechu kimchi added Ecklonia cava (BKE, 15%) was fermented at 5°C for 28 days. Optimum ripened BKE was used in this study as it showed the strongest inhibitory activities on α-glucosidase and α-amylase by fermentation time among the BKEs in our previous study. The BKE was extracted with 80% methanol and the extract solution was concentrated, and then used in this study. The BKE extract showed higher inhibitory activities than Baechu kimchi extract against α-glucosidase and α-amylase. The IC50 values of the BKE extract against α-glucosidase and α-amylase were 0.58 and 0.35 mg/mL, respectively; BKE exhibited a lower α-glucosidase inhibitory activity but a higher α-amylase inhibitory activity than those of acarbose. The BKE extract alleviated postprandial hyperglycemia caused by starch loading in normal and streptozotocin-induced diabetic mice. Furthermore, the BKE extract significantly lowered the incremental area under the curve in both normal and diabetic mice (P<0.05). These results indicated that the BKE extract may delay carbohydrate digestion and thus glucose absorption.
Department of Food Science and Nutrition, Pusan National University, Busan 609-735, Korea.
Hyun-Ah
HA
Lee
Department of Food Science and Nutrition, Pusan National University, Busan 609-735, Korea.
Yeong-Ok
YO
Song
Food and Safety Research Center, National Fisheries Research & Development Institute, Busan 619-705, Korea.
Mi-Soon
MS
Jang
Department of Food Science and Nutrition, Pusan National University, Busan 609-735, Korea.
Ji-Sook
JS
Han
Baechu kimchi; Ecklonia cava; postprandial hyperglycemia; α-amylase; α-glucosidase