title: Evaluation of a Standardized Extract fromMorus albaagainstα-Glucosidase Inhibitory Effect and Postprandial Antihyperglycemic in Patients with Impaired Glucose Tolerance: A Randomized Double-Blind Clinical Trial.
abstract: To evaluate the antihyperglycemic effect of a standardized extract of the leaves ofMorus alba(SEMA), the present study was designed to investigate theα-glucosidase inhibitory effect and acute single oral toxicity as well as evaluate blood glucose reduction in animals and in patients with impaired glucose tolerance in a randomized double-blind clinical trial. SEMA was found to inhibitα-glucosidase at a fourfold higher level than the positive control (acarbose), in a concentration-dependent manner. Moreover, blood glucose concentration was suppressed by SEMAin vivo. Clinical signs and weight changes were observed when conducting an evaluation of the acute toxicity of SEMA through a single-time administration, with clinical observation conducted more than once each day. After administration of the SEMA, observation was for 14 days; all of the animals did not die and did not show any abnormal symptoms. In addition, the inhibitory effects of rice coated with SEMA were evaluated in a group of impaired glucose tolerance patients on postprandial glucose and a group of normal persons, and results showed that SEMA had a clear inhibitory effect on postprandial hyperglycemia in both groups. Overall, SEMA showed excellent potential in the present study as a material for improving postprandial hyperglycemia.
authors.affiliation: Department of Food Science and Nutrition, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Republic of Korea.
authors.forename: Seung Hwan
authors.initials: SH
authors.lastname: Hwang
authors.affiliation: Department of Pharmacology, College of Medicine, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Republic of Korea.
authors.forename: Hong Mei
authors.initials: HM
authors.lastname: Li
authors.affiliation: Department of Food Science and Nutrition, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Republic of Korea.
authors.forename: Soon Sung
authors.identifier: 0000-0002-9464-4127
authors.initials: SS
authors.lastname: Lim
authors.affiliation: Department of Food Science and Nutrition, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Republic of Korea.
authors.forename: Zhiqiang
authors.initials: Z
authors.lastname: Wang
authors.affiliation: Department of Physical Education, Hallym University, 1 Hallymdeahak-gil, Chuncheon 24252, Republic of Korea.
authors.forename: Jae-Seung
authors.identifier: 0000-0002-0437-0856
authors.initials: JS
authors.lastname: Hong
authors.affiliation: College of Food Science and Engineering, Jinzhou Medical University, Jinzhou 121001, China.
authors.forename: Bo
authors.identifier: 0000-0002-1613-4885
authors.initials: B
authors.lastname: Huang