NDLI: Soybean fermentation with Bacillus licheniformis increases insulin sensitizing and insulinotropic activity

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Yang, Hye Jeong Kwon, Dae Young Moon, Na Rang Kim, Min Jung Kang, Hee Joo Jung, Do Yeon Park, Sunmin
Description	Country affiliation: South Korea Author Affiliation: Yang HJ ( Division of Food Certificate Center, Korean Food Research Institutes, Sungnam, South Korea.)
Abstract	Traditionally fermented soybeans (chungkookjang; TFC) may have potent anti-diabetic activity, depending on the ambient microorganisms and conditions. We hypothesized that one of the major Bacillus species in TFC contributes to the anti-diabetic activity and could be used to standardize a highly functional TFC. We tested the hypothesis by using cell-based studies to evaluate insulin sensitizing and insulinotropic action of chungkookjangs fermented with various Bacillus spp. and fermentation periods. The 70% methanol and water extracts of chungkookjang fermented with Bacillus licheniformis (BL) for 48 h contained similar profiles of isoflavonoids and peptides to methanol and water extracts of TFC with potent anti-diabetic activity. Water extracts (mainly containing peptides) of TFC and BL fermented for 48 h and 72 h had a better insulin sensitizing action via activating peroxisome proliferator-activated receptor-γ (PPAR-γ) and increased the expression of PPAR-γ in 3T3-L1 adipocytes better than unfermented cooked soybeans (CSB). The 70% methanol extracts (predominantly isoflavone aglycones) of BL fermented for 48 h and 72 h improved glucose-stimulated insulin secretion and protected β-cell viability better than CSB in insulinoma cells, and the improvement by BL was similar to TFC. In conclusion, the BL water extract fermented for 48 h exhibited equal insulin sensitization as TFC and BL methanol extract exerted similar insulinotropic actions to those of TFC. B. licheniformis may be one of the major microorganisms responsible for anti-diabetic actions of chungkookjang. It is important to make chungkookjang that retains the anti-diabetic properties of the most efficacious traditional chungkookjang using a standardized method.
File Format	HTM / HTML
ISSN	20426496
Issue Number	11
Volume Number	4
e-ISSN	2042650X
Journal	Food & Function
Language	English
Publisher	Royal Society of Chemistry
Publisher Date	2013-11-01
Publisher Place	Great Britain (UK)
Access Restriction	Subscribed
Subject Keyword	Discipline Physiology Discipline Biochemistry Discipline Chemistry Discipline Nutritional Sciences Adipocytes Metabolism Bacillus Hypoglycemic Agents Insulin Isoflavones Soybean Proteins Soybeans Microbiology Animals Fermentation Chemistry Mice Nih 3t3 Cells Ppar Gamma Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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