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...

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Veröffentlicht in:	Neuroscience letters 2009-07, Vol.25 (7), p.790-799
Hauptverfasser:	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
Format:	Artikel
Sprache:	eng
Schlagworte:	animal models Animals Aspergillus Aspergillus sojae Bacillus Bacillus subtilis Biological and medical sciences Body weight Body Weight - drug effects Capsicum diabetes Diabetes Mellitus, Experimental - diet therapy Dietary Fats - administration & dosage Edible Grain experimental diets Feeding. Feeding behavior Fermentation fermented foods Fundamental and applied biological sciences. Psychology Gastroenterology and Hepatology Glucose Glucose - metabolism glucose homeostasis Glycine max Glycogen - metabolism high fat diet homeostasis Insulin Insulin - metabolism Insulin Resistance Insulin Secretion Insulin sensitivity Insulin signaling Intra-Abdominal Fat - drug effects kochujang Legumes Leptin - blood Male nutrition physiology Obesity Oryza Oryza sativa pancreas peppers Phosphoenolpyruvate Carboxykinase (GTP) - metabolism Phosphorylation Plant Preparations - pharmacology Protein Kinases - metabolism Rats Rats, Sprague-Dawley Red pepper Rodents Signal Transduction Soy Foods soybean paste soybean products Soybeans STAT3 Transcription Factor - metabolism Triglycerides - metabolism Vegetables Vertebrates: anatomy and physiology, studies on body, several organs or systems Weight control
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