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Kochujang , a Korean fermented red pepper plus soybean paste, improves glucose homeostasis in 90% pancreatectomized diabetic rats

Abstract Objectives Red pepper and soybeans have been reported to modulate energy and glucose metabolism. However, the antidiabetic effect of kochujang , the fermented product of red pepper plus soybeans, has not been studied. We examined whether kochujang affected insulin secretion from β-cells and... Full description

Journal Title: Neuroscience letters 2009, Vol.25 (7), p.790-799
Main Author: Kwon, Dae Young, Ph.D
Other Authors: Hong, Sang Mee, M.S , Ahn, Il Sung, M.S , Kim, Young Suk, Ph.D , Shin, Dong Wha, Ph.D , Park, Sunmin, Ph.D
Format: Electronic Article Electronic Article
Language: English
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Quelle: Alma/SFX Local Collection
Publisher: New York, NY: Elsevier Inc
ID: ISSN: 0899-9007
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title: Kochujang , a Korean fermented red pepper plus soybean paste, improves glucose homeostasis in 90% pancreatectomized diabetic rats
format: Article
creator:
  • Kwon, Dae Young, Ph.D
  • Hong, Sang Mee, M.S
  • Ahn, Il Sung, M.S
  • Kim, Young Suk, Ph.D
  • Shin, Dong Wha, Ph.D
  • Park, Sunmin, Ph.D
subjects:
  • Animals
  • Aspergillus sojae
  • Bacillus
  • Biological and medical sciences
  • Body Weight - drug effects
  • Capsicum
  • Dextrose
  • Diabetes
  • Diabetes Mellitus, Experimental - diet therapy
  • Dietary Fats - administration & dosage
  • Edible Grain
  • Feeding. Feeding behavior
  • Fermentation
  • Fundamental and applied biological sciences. Psychology
  • Gastroenterology and Hepatology
  • Glucose
  • Glucose - metabolism
  • Glycogen - metabolism
  • Insulin
  • Insulin - metabolism
  • Insulin Resistance
  • Insulin Secretion
  • Insulin sensitivity
  • Insulin signaling
  • Intra-Abdominal Fat - drug effects
  • Leptin - blood
  • Male
  • Obesity
  • Oryza
  • Oryza sativa
  • Phosphoenolpyruvate Carboxykinase (GTP) - metabolism
  • Phosphorylation
  • Plant Preparations - pharmacology
  • Protein Kinases - metabolism
  • Rats
  • Rats, Sprague-Dawley
  • Red pepper
  • Rodents
  • Signal Transduction
  • Soy Foods
  • Soybean
  • Soybeans
  • STAT3 Transcription Factor - metabolism
  • Triglycerides - metabolism
  • Vertebrates: anatomy and physiology, studies on body, several organs or systems
  • Weight control
ispartof: Neuroscience letters, 2009, Vol.25 (7), p.790-799
description: Abstract Objectives Red pepper and soybeans have been reported to modulate energy and glucose metabolism. However, the antidiabetic effect of kochujang , the fermented product of red pepper plus soybeans, has not been studied. We examined whether kochujang affected insulin secretion from β-cells and/or peripheral insulin resistance in 90% pancreatectomized diabetic rats fed high-fat diets. Methods Diabetic rats consumed a high-fat diet containing two different kinds of 5% kochujang powder or the equivalent amount of nutrients for 8 wk. Two types of kochujang were made through the fermentation of two different kinds of meju (soybeans), red peppers, glutinous rice, and malts. Meju was produced by fermenting soybeans in a traditional method (TMK) or in a more modern method in which soybeans are inoculated with Bacillus subtilus and Aspergillus sojae (MMK). Results TMK and MMK decreased body weight, visceral fat, and serum leptin levels without modulating caloric intake in diabetic rats compared with the control. TMK and MMK also improved glucose tolerance by enhancing insulin sensitivity but did not potentiate glucose-stimulated insulin secretion. The improvement in hepatic insulin sensitivity caused by TMK and MMK was explained by the potentiated phosphorylation of signal transducer and activator of transcription-3 → adenosine monophosphate kinase → acetyl-coenzyme A carboxylase and decreased phosphoenolpyruvate carboxykinase expression. Kochujang diets reduced hepatic glucose output and triacylglycerol accumulation and increased glycogen storage. Conclusion The combination of red pepper and fermented soybeans in kochujang improves glucose homeostasis by reducing insulin resistance, not by enhancing β-cell function, in diabetic rats. The improvement is associated with decreased hepatic fat storage by the activation of adenosine monophosphate kinase.
language: eng
source: Alma/SFX Local Collection
identifier: ISSN: 0899-9007
fulltext: fulltext
issn:
  • 0899-9007
  • 0304-3940
  • 1873-1244
  • 1872-7972
url: Link


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titleKochujang , a Korean fermented red pepper plus soybean paste, improves glucose homeostasis in 90% pancreatectomized diabetic rats
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creatorKwon, Dae Young, Ph.D ; Hong, Sang Mee, M.S ; Ahn, Il Sung, M.S ; Kim, Young Suk, Ph.D ; Shin, Dong Wha, Ph.D ; Park, Sunmin, Ph.D
creatorcontribKwon, Dae Young, Ph.D ; Hong, Sang Mee, M.S ; Ahn, Il Sung, M.S ; Kim, Young Suk, Ph.D ; Shin, Dong Wha, Ph.D ; Park, Sunmin, Ph.D
descriptionAbstract Objectives Red pepper and soybeans have been reported to modulate energy and glucose metabolism. However, the antidiabetic effect of kochujang , the fermented product of red pepper plus soybeans, has not been studied. We examined whether kochujang affected insulin secretion from β-cells and/or peripheral insulin resistance in 90% pancreatectomized diabetic rats fed high-fat diets. Methods Diabetic rats consumed a high-fat diet containing two different kinds of 5% kochujang powder or the equivalent amount of nutrients for 8 wk. Two types of kochujang were made through the fermentation of two different kinds of meju (soybeans), red peppers, glutinous rice, and malts. Meju was produced by fermenting soybeans in a traditional method (TMK) or in a more modern method in which soybeans are inoculated with Bacillus subtilus and Aspergillus sojae (MMK). Results TMK and MMK decreased body weight, visceral fat, and serum leptin levels without modulating caloric intake in diabetic rats compared with the control. TMK and MMK also improved glucose tolerance by enhancing insulin sensitivity but did not potentiate glucose-stimulated insulin secretion. The improvement in hepatic insulin sensitivity caused by TMK and MMK was explained by the potentiated phosphorylation of signal transducer and activator of transcription-3 → adenosine monophosphate kinase → acetyl-coenzyme A carboxylase and decreased phosphoenolpyruvate carboxykinase expression. Kochujang diets reduced hepatic glucose output and triacylglycerol accumulation and increased glycogen storage. Conclusion The combination of red pepper and fermented soybeans in kochujang improves glucose homeostasis by reducing insulin resistance, not by enhancing β-cell function, in diabetic rats. The improvement is associated with decreased hepatic fat storage by the activation of adenosine monophosphate kinase.
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subjectAnimals ; Aspergillus sojae ; Bacillus ; Biological and medical sciences ; Body Weight - drug effects ; Capsicum ; Dextrose ; Diabetes ; Diabetes Mellitus, Experimental - diet therapy ; Dietary Fats - administration & dosage ; Edible Grain ; Feeding. Feeding behavior ; Fermentation ; Fundamental and applied biological sciences. Psychology ; Gastroenterology and Hepatology ; Glucose ; Glucose - metabolism ; Glycogen - metabolism ; Insulin ; Insulin - metabolism ; Insulin Resistance ; Insulin Secretion ; Insulin sensitivity ; Insulin signaling ; Intra-Abdominal Fat - drug effects ; Leptin - blood ; Male ; Obesity ; Oryza ; Oryza sativa ; Phosphoenolpyruvate Carboxykinase (GTP) - metabolism ; Phosphorylation ; Plant Preparations - pharmacology ; Protein Kinases - metabolism ; Rats ; Rats, Sprague-Dawley ; Red pepper ; Rodents ; Signal Transduction ; Soy Foods ; Soybean ; Soybeans ; STAT3 Transcription Factor - metabolism ; Triglycerides - metabolism ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; Weight control
ispartofNeuroscience letters, 2009, Vol.25 (7), p.790-799
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descriptionAbstract Objectives Red pepper and soybeans have been reported to modulate energy and glucose metabolism. However, the antidiabetic effect of kochujang , the fermented product of red pepper plus soybeans, has not been studied. We examined whether kochujang affected insulin secretion from β-cells and/or peripheral insulin resistance in 90% pancreatectomized diabetic rats fed high-fat diets. Methods Diabetic rats consumed a high-fat diet containing two different kinds of 5% kochujang powder or the equivalent amount of nutrients for 8 wk. Two types of kochujang were made through the fermentation of two different kinds of meju (soybeans), red peppers, glutinous rice, and malts. Meju was produced by fermenting soybeans in a traditional method (TMK) or in a more modern method in which soybeans are inoculated with Bacillus subtilus and Aspergillus sojae (MMK). Results TMK and MMK decreased body weight, visceral fat, and serum leptin levels without modulating caloric intake in diabetic rats compared with the control. TMK and MMK also improved glucose tolerance by enhancing insulin sensitivity but did not potentiate glucose-stimulated insulin secretion. The improvement in hepatic insulin sensitivity caused by TMK and MMK was explained by the potentiated phosphorylation of signal transducer and activator of transcription-3 → adenosine monophosphate kinase → acetyl-coenzyme A carboxylase and decreased phosphoenolpyruvate carboxykinase expression. Kochujang diets reduced hepatic glucose output and triacylglycerol accumulation and increased glycogen storage. Conclusion The combination of red pepper and fermented soybeans in kochujang improves glucose homeostasis by reducing insulin resistance, not by enhancing β-cell function, in diabetic rats. The improvement is associated with decreased hepatic fat storage by the activation of adenosine monophosphate kinase.
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15Glucose
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18Insulin
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21Insulin Secretion
22Insulin sensitivity
23Insulin signaling
24Intra-Abdominal Fat - drug effects
25Leptin - blood
26Male
27Obesity
28Oryza
29Oryza sativa
30Phosphoenolpyruvate Carboxykinase (GTP) - metabolism
31Phosphorylation
32Plant Preparations - pharmacology
33Protein Kinases - metabolism
34Rats
35Rats, Sprague-Dawley
36Red pepper
37Rodents
38Signal Transduction
39Soy Foods
40Soybean
41Soybeans
42STAT3 Transcription Factor - metabolism
43Triglycerides - metabolism
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titleKochujang , a Korean fermented red pepper plus soybean paste, improves glucose homeostasis in 90% pancreatectomized diabetic rats
authorKwon, Dae Young, Ph.D ; Hong, Sang Mee, M.S ; Ahn, Il Sung, M.S ; Kim, Young Suk, Ph.D ; Shin, Dong Wha, Ph.D ; Park, Sunmin, Ph.D
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11Feeding. Feeding behavior
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abstractAbstract Objectives Red pepper and soybeans have been reported to modulate energy and glucose metabolism. However, the antidiabetic effect of kochujang , the fermented product of red pepper plus soybeans, has not been studied. We examined whether kochujang affected insulin secretion from β-cells and/or peripheral insulin resistance in 90% pancreatectomized diabetic rats fed high-fat diets. Methods Diabetic rats consumed a high-fat diet containing two different kinds of 5% kochujang powder or the equivalent amount of nutrients for 8 wk. Two types of kochujang were made through the fermentation of two different kinds of meju (soybeans), red peppers, glutinous rice, and malts. Meju was produced by fermenting soybeans in a traditional method (TMK) or in a more modern method in which soybeans are inoculated with Bacillus subtilus and Aspergillus sojae (MMK). Results TMK and MMK decreased body weight, visceral fat, and serum leptin levels without modulating caloric intake in diabetic rats compared with the control. TMK and MMK also improved glucose tolerance by enhancing insulin sensitivity but did not potentiate glucose-stimulated insulin secretion. The improvement in hepatic insulin sensitivity caused by TMK and MMK was explained by the potentiated phosphorylation of signal transducer and activator of transcription-3 → adenosine monophosphate kinase → acetyl-coenzyme A carboxylase and decreased phosphoenolpyruvate carboxykinase expression. Kochujang diets reduced hepatic glucose output and triacylglycerol accumulation and increased glycogen storage. Conclusion The combination of red pepper and fermented soybeans in kochujang improves glucose homeostasis by reducing insulin resistance, not by enhancing β-cell function, in diabetic rats. The improvement is associated with decreased hepatic fat storage by the activation of adenosine monophosphate kinase.
copNew York, NY
pubElsevier Inc
pmid19251395
doi10.1016/j.nut.2008.12.006