Comparative study on the hypoglycemic and antioxidative effects of fermented paste (doenjang) prepared from soybean and brown rice mixed with rice bran or red ginseng marc in mice fed with high fat diet
The effects of fermented paste made from soybean, brown rice, or brown rice in combination with rice bran or red ginseng marc on the glucose metabolism and antioxidative defense system in high fat-fed mice were investigated. The mice were given experimental diets for eight weeks: Normal control, hig...
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| Veröffentlicht in: | Nutrients 2014-10, Vol.6 (10), p.4610-4624 |
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| description | The effects of fermented paste made from soybean, brown rice, or brown rice in combination with rice bran or red ginseng marc on the glucose metabolism and antioxidative defense system in high fat-fed mice were investigated. The mice were given experimental diets for eight weeks: Normal control, high fat, and high fat supplemented with soybean fermented paste, brown rice fermented paste, brown rice-rice bran fermented paste, or brown rice-red ginseng marc fermented paste. The high fat group showed markedly higher blood glucose level and erythrocyte lipid peroxidation than the normal control group. Diet supplementation of fermented paste inhibited the high fat-induced hyperglycemia and oxidative stress via regulation of the glucose-regulating and antioxidant enzymes activities. The soybean and brown rice-red ginseng marc fermented pastes were the most effective in improving the glucose metabolism and antioxidant defense status in mice under high fat diet condition. These findings illustrate that brown rice, in combination with red ginseng marc, may be useful in the development of fermented paste with strong hypoglycemic and antioxidative activities. |
| doi_str_mv | 10.3390/nu6104610 |
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The mice were given experimental diets for eight weeks: Normal control, high fat, and high fat supplemented with soybean fermented paste, brown rice fermented paste, brown rice-rice bran fermented paste, or brown rice-red ginseng marc fermented paste. The high fat group showed markedly higher blood glucose level and erythrocyte lipid peroxidation than the normal control group. Diet supplementation of fermented paste inhibited the high fat-induced hyperglycemia and oxidative stress via regulation of the glucose-regulating and antioxidant enzymes activities. The soybean and brown rice-red ginseng marc fermented pastes were the most effective in improving the glucose metabolism and antioxidant defense status in mice under high fat diet condition. These findings illustrate that brown rice, in combination with red ginseng marc, may be useful in the development of fermented paste with strong hypoglycemic and antioxidative activities.</description><identifier>ISSN: 2072-6643</identifier><identifier>EISSN: 2072-6643</identifier><identifier>DOI: 10.3390/nu6104610</identifier><identifier>PMID: 25340370</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Animals ; antioxidant activity ; antioxidant enzymes ; Antioxidants ; Antioxidants - administration & dosage ; Antioxidants - pharmacology ; blood glucose ; Blood Glucose - drug effects ; brown rice ; comparative study ; Diet ; Diet, High-Fat - adverse effects ; Dietary Supplements ; erythrocytes ; Erythrocytes - metabolism ; experimental diets ; Fermentation ; Food ; Glucose ; Glycine max ; high fat diet ; Hyperglycemia ; Hyperglycemia - diet therapy ; Hyperglycemia - etiology ; Hyperglycemia - metabolism ; lipid peroxidation ; Lipid Peroxidation - drug effects ; Male ; Metabolism ; Mice ; Mice, Inbred C57BL ; Nutrition research ; Oryza ; oxidative stress ; Panax ; pastes ; Physiology ; Phytotherapy - methods ; rice bran ; Soy Foods ; Soybeans ; Treatment Outcome</subject><ispartof>Nutrients, 2014-10, Vol.6 (10), p.4610-4624</ispartof><rights>Copyright MDPI AG 2014</rights><rights>2014 by the authors; licensee MDPI, Basel, Switzerland. 2014</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c436t-987f57745ed52434131dfc15cd1f416d9002e07fef352089398fd8ce2a24c80f3</citedby><cites>FETCH-LOGICAL-c436t-987f57745ed52434131dfc15cd1f416d9002e07fef352089398fd8ce2a24c80f3</cites><orcidid>0000-0002-1452-7191</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4210936/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4210936/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25340370$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Chung, Soo Im</creatorcontrib><creatorcontrib>Rico, Catherine W</creatorcontrib><creatorcontrib>Kang, Mi Young</creatorcontrib><title>Comparative study on the hypoglycemic and antioxidative effects of fermented paste (doenjang) prepared from soybean and brown rice mixed with rice bran or red ginseng marc in mice fed with high fat diet</title><title>Nutrients</title><addtitle>Nutrients</addtitle><description>The effects of fermented paste made from soybean, brown rice, or brown rice in combination with rice bran or red ginseng marc on the glucose metabolism and antioxidative defense system in high fat-fed mice were investigated. The mice were given experimental diets for eight weeks: Normal control, high fat, and high fat supplemented with soybean fermented paste, brown rice fermented paste, brown rice-rice bran fermented paste, or brown rice-red ginseng marc fermented paste. The high fat group showed markedly higher blood glucose level and erythrocyte lipid peroxidation than the normal control group. Diet supplementation of fermented paste inhibited the high fat-induced hyperglycemia and oxidative stress via regulation of the glucose-regulating and antioxidant enzymes activities. The soybean and brown rice-red ginseng marc fermented pastes were the most effective in improving the glucose metabolism and antioxidant defense status in mice under high fat diet condition. These findings illustrate that brown rice, in combination with red ginseng marc, may be useful in the development of fermented paste with strong hypoglycemic and antioxidative activities.</description><subject>Animals</subject><subject>antioxidant activity</subject><subject>antioxidant enzymes</subject><subject>Antioxidants</subject><subject>Antioxidants - administration & dosage</subject><subject>Antioxidants - pharmacology</subject><subject>blood glucose</subject><subject>Blood Glucose - drug effects</subject><subject>brown rice</subject><subject>comparative study</subject><subject>Diet</subject><subject>Diet, High-Fat - adverse effects</subject><subject>Dietary Supplements</subject><subject>erythrocytes</subject><subject>Erythrocytes - metabolism</subject><subject>experimental diets</subject><subject>Fermentation</subject><subject>Food</subject><subject>Glucose</subject><subject>Glycine max</subject><subject>high fat diet</subject><subject>Hyperglycemia</subject><subject>Hyperglycemia - diet therapy</subject><subject>Hyperglycemia - etiology</subject><subject>Hyperglycemia - metabolism</subject><subject>lipid peroxidation</subject><subject>Lipid Peroxidation - drug effects</subject><subject>Male</subject><subject>Metabolism</subject><subject>Mice</subject><subject>Mice, Inbred C57BL</subject><subject>Nutrition research</subject><subject>Oryza</subject><subject>oxidative stress</subject><subject>Panax</subject><subject>pastes</subject><subject>Physiology</subject><subject>Phytotherapy - methods</subject><subject>rice bran</subject><subject>Soy Foods</subject><subject>Soybeans</subject><subject>Treatment Outcome</subject><issn>2072-6643</issn><issn>2072-6643</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNqF0k1vFCEYB_CJ0dim9uAXMCRe2sMqbwMzFxOz0dakiRc9T1h4mGEzAyMwbfcr9lPJuu2mepGEAOHHP0CeqnpL8AfGWvzRL4JgXvqL6pRiSVdCcPby2fykOk9pi_dNYinY6-qE1oxjJvFp9bAO06yiyu4WUMqL2aHgUR4ADbs59ONOw-Q0Ut6Unl24d-ZgwVrQOaFgkYU4gc9g0KxSBnRhAvit8v0lmiOU9LJjY5hQCrsNKP8nbRPDnUfRaUCTuy_izuXhsN7EYkJE-3O98wl8jyYVNXK-2ALsEx9cPyCrMjIO8pvqlVVjgvPH8az6-fXLj_X16ub71bf155uV5kzkVdtIW0vJazA15YwTRozVpNaGWE6EaTGmgKUFy2qKm5a1jTWNBqoo1w227Kz6dMidl80ERpenRzV2c3TlkrsuKNf9vePd0PXhtuOU4JaJEnDxGBDDrwVS7iaXNIyj8hCW1FEqSUMEE_S_lIgia8KoLPT9P3QblujLTxRFedMKKpqiLg9Kx5BSBHu8N8Hdvp66Yz0V--75Q4_yqXrYbzUyyHc</recordid><startdate>20141022</startdate><enddate>20141022</enddate><creator>Chung, Soo Im</creator><creator>Rico, Catherine W</creator><creator>Kang, Mi Young</creator><general>MDPI AG</general><general>MDPI</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7TS</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>K9.</scope><scope>M0S</scope><scope>M1P</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-1452-7191</orcidid></search><sort><creationdate>20141022</creationdate><title>Comparative study on the hypoglycemic and antioxidative effects of fermented paste (doenjang) prepared from soybean and brown rice mixed with rice bran or red ginseng marc in mice fed with high fat diet</title><author>Chung, Soo Im ; Rico, Catherine W ; Kang, Mi Young</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c436t-987f57745ed52434131dfc15cd1f416d9002e07fef352089398fd8ce2a24c80f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Animals</topic><topic>antioxidant activity</topic><topic>antioxidant enzymes</topic><topic>Antioxidants</topic><topic>Antioxidants - administration & dosage</topic><topic>Antioxidants - pharmacology</topic><topic>blood glucose</topic><topic>Blood Glucose - drug effects</topic><topic>brown rice</topic><topic>comparative study</topic><topic>Diet</topic><topic>Diet, High-Fat - adverse effects</topic><topic>Dietary Supplements</topic><topic>erythrocytes</topic><topic>Erythrocytes - metabolism</topic><topic>experimental diets</topic><topic>Fermentation</topic><topic>Food</topic><topic>Glucose</topic><topic>Glycine max</topic><topic>high fat diet</topic><topic>Hyperglycemia</topic><topic>Hyperglycemia - diet therapy</topic><topic>Hyperglycemia - etiology</topic><topic>Hyperglycemia - metabolism</topic><topic>lipid peroxidation</topic><topic>Lipid Peroxidation - drug effects</topic><topic>Male</topic><topic>Metabolism</topic><topic>Mice</topic><topic>Mice, Inbred C57BL</topic><topic>Nutrition research</topic><topic>Oryza</topic><topic>oxidative stress</topic><topic>Panax</topic><topic>pastes</topic><topic>Physiology</topic><topic>Phytotherapy - methods</topic><topic>rice bran</topic><topic>Soy Foods</topic><topic>Soybeans</topic><topic>Treatment Outcome</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chung, Soo Im</creatorcontrib><creatorcontrib>Rico, Catherine W</creatorcontrib><creatorcontrib>Kang, Mi Young</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Physical Education Index</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Nutrients</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chung, Soo Im</au><au>Rico, Catherine W</au><au>Kang, Mi Young</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparative study on the hypoglycemic and antioxidative effects of fermented paste (doenjang) prepared from soybean and brown rice mixed with rice bran or red ginseng marc in mice fed with high fat diet</atitle><jtitle>Nutrients</jtitle><addtitle>Nutrients</addtitle><date>2014-10-22</date><risdate>2014</risdate><volume>6</volume><issue>10</issue><spage>4610</spage><epage>4624</epage><pages>4610-4624</pages><issn>2072-6643</issn><eissn>2072-6643</eissn><abstract>The effects of fermented paste made from soybean, brown rice, or brown rice in combination with rice bran or red ginseng marc on the glucose metabolism and antioxidative defense system in high fat-fed mice were investigated. The mice were given experimental diets for eight weeks: Normal control, high fat, and high fat supplemented with soybean fermented paste, brown rice fermented paste, brown rice-rice bran fermented paste, or brown rice-red ginseng marc fermented paste. The high fat group showed markedly higher blood glucose level and erythrocyte lipid peroxidation than the normal control group. Diet supplementation of fermented paste inhibited the high fat-induced hyperglycemia and oxidative stress via regulation of the glucose-regulating and antioxidant enzymes activities. The soybean and brown rice-red ginseng marc fermented pastes were the most effective in improving the glucose metabolism and antioxidant defense status in mice under high fat diet condition. These findings illustrate that brown rice, in combination with red ginseng marc, may be useful in the development of fermented paste with strong hypoglycemic and antioxidative activities.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>25340370</pmid><doi>10.3390/nu6104610</doi><tpages>15</tpages><orcidid>https://orcid.org/0000-0002-1452-7191</orcidid><oa>free_for_read</oa></addata></record> |
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| source | MDPI - Multidisciplinary Digital Publishing Institute; MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central; PubMed Central Open Access |
| subjects | Animals antioxidant activity antioxidant enzymes Antioxidants Antioxidants - administration & dosage Antioxidants - pharmacology blood glucose Blood Glucose - drug effects brown rice comparative study Diet Diet, High-Fat - adverse effects Dietary Supplements erythrocytes Erythrocytes - metabolism experimental diets Fermentation Food Glucose Glycine max high fat diet Hyperglycemia Hyperglycemia - diet therapy Hyperglycemia - etiology Hyperglycemia - metabolism lipid peroxidation Lipid Peroxidation - drug effects Male Metabolism Mice Mice, Inbred C57BL Nutrition research Oryza oxidative stress Panax pastes Physiology Phytotherapy - methods rice bran Soy Foods Soybeans Treatment Outcome |
| title | Comparative study on the hypoglycemic and antioxidative effects of fermented paste (doenjang) prepared from soybean and brown rice mixed with rice bran or red ginseng marc in mice fed with high fat diet |
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