Steam-Dried Ginseng Berry Fermented with Lactobacillus plantarum Controls the Increase of Blood Glucose and Body Weight in Type 2 Obese Diabetic db/db Mice
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- 作者：Seung Tae Kim ; Hae Bok Kim ; Kyu Ho Lee ; Young Ri Choi ; Hee Jung Kim ; Il Shik Shin ; Young Soo Gyoung ; Seong Soo Joo
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：May 30, 2012
- 年：2012
- 卷：60
- 期：21
- 页码：5438-5445
- 全文大小：376K
- 年卷期：v.60,no.21(May 30, 2012)
- ISSN：1520-5118
文摘
This study examined whether steam-dried ginseng berries fermented with Lactobacillus plantarum (FSGB) could improve the indices of type 2 diabetes mellitus (T2DM) in obese db/db mice. FSGB was shown to have an effect on body weight and blood glucose/serum parameters when administered at a dose of 0.5 g/kg. In the intraperitoneal glucose tolerance test (IPGTT) and insulin tolerance test (ITT), FSGB was clearly shown to improve insulin tolerance and glucose tolerance. Moreover, FSGB was shown to enhance immune activities by increasing the immune cell population, and glucose transpoter 1 (GLUT1) mRNA expression in L6 cells was up-regulated, suggesting that FSGB can increase glucose transport activity in target cells. These results indicate that steam- and dry-processed ginseng berries fermented with L. plantarum can be used to effectively control blood sugar metabolism via improving insulin and glucose tolerance and body weight gain in db/db mice.