Antidiabetic Effect of Morinda citrifolia (Noni) Fermented by Cheonggukjang in KK-Ay Diabetic Mice

Antidiabetic effects of Morinda citrifolia (aka Noni) fermented by Cheonggukjang (fast-fermented soybean paste) were evaluated using a T2DM (type 2 diabetes mellitus) murine model. Six-week-old KK-Ay/TaJcl mice were randomly divided into four groups: (1) the diabetic control (DC) group, provided wit...

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Main Authors: So-Young Lee, So-Lim Park, Jin-Taek Hwang, Sung-Hun Yi, Young-Do Nam, Seong-Il Lim
Format: Article
Language:English
Published: Hindawi Limited 2012-01-01
Series:Evidence-Based Complementary and Alternative Medicine
Online Access:http://dx.doi.org/10.1155/2012/163280
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spelling doaj-6a966fca34c24a77a500cdffa578a1ac2020-11-24T22:25:05ZengHindawi LimitedEvidence-Based Complementary and Alternative Medicine1741-427X1741-42882012-01-01201210.1155/2012/163280163280Antidiabetic Effect of Morinda citrifolia (Noni) Fermented by Cheonggukjang in KK-Ay Diabetic MiceSo-Young Lee0So-Lim Park1Jin-Taek Hwang2Sung-Hun Yi3Young-Do Nam4Seong-Il Lim5Fermentation and Functionality Research Group, Korea Food Research Institute, Gyeonggi-Do, Sungnam-Si 463-746, Republic of KoreaFermentation and Functionality Research Group, Korea Food Research Institute, Gyeonggi-Do, Sungnam-Si 463-746, Republic of KoreaFermentation and Functionality Research Group, Korea Food Research Institute, Gyeonggi-Do, Sungnam-Si 463-746, Republic of KoreaFermentation and Functionality Research Group, Korea Food Research Institute, Gyeonggi-Do, Sungnam-Si 463-746, Republic of KoreaFermentation and Functionality Research Group, Korea Food Research Institute, Gyeonggi-Do, Sungnam-Si 463-746, Republic of KoreaFermentation and Functionality Research Group, Korea Food Research Institute, Gyeonggi-Do, Sungnam-Si 463-746, Republic of KoreaAntidiabetic effects of Morinda citrifolia (aka Noni) fermented by Cheonggukjang (fast-fermented soybean paste) were evaluated using a T2DM (type 2 diabetes mellitus) murine model. Six-week-old KK-Ay/TaJcl mice were randomly divided into four groups: (1) the diabetic control (DC) group, provided with a normal mouse diet; (2) the positive control (PC) group, provided with a functional health food diet; (3) the M. citrifolia (MC) group, provided with an MC-based diet; (4) the fermented M. citrifolia (FMC) group, provided with an FMC-based diet. Over a testing period of 90 days, food and water intake decreased significantly in the FMC and PC groups compared with the DC group. Blood glucose levels in the FMC group were 211.60–252.20 mg/dL after 90 days, while those in the control group were over 400 mg/dL after 20 days. In addition, FMC supplementation reduced glycosylated hemoglobin (HbA1c) levels, enhanced insulin sensitivity, and significantly decreased serum triglycerides and low-density lipoprotein (LDL) cholesterol. Furthermore, a fermented M. citrifolia 70% ethanolic extract (FMCE) activated peroxisome proliferator-activated receptor-(PPAR-) γ and stimulated glucose uptake via stimulation of AMP-activated protein kinase (AMPK) in cultured C2C12 cells. These results suggest that FMC can be employed as a functional health food for T2DM management.http://dx.doi.org/10.1155/2012/163280
collection DOAJ
language English
format Article
sources DOAJ
author So-Young Lee
So-Lim Park
Jin-Taek Hwang
Sung-Hun Yi
Young-Do Nam
Seong-Il Lim
spellingShingle So-Young Lee
So-Lim Park
Jin-Taek Hwang
Sung-Hun Yi
Young-Do Nam
Seong-Il Lim
Antidiabetic Effect of Morinda citrifolia (Noni) Fermented by Cheonggukjang in KK-Ay Diabetic Mice
Evidence-Based Complementary and Alternative Medicine
author_facet So-Young Lee
So-Lim Park
Jin-Taek Hwang
Sung-Hun Yi
Young-Do Nam
Seong-Il Lim
author_sort So-Young Lee
title Antidiabetic Effect of Morinda citrifolia (Noni) Fermented by Cheonggukjang in KK-Ay Diabetic Mice
title_short Antidiabetic Effect of Morinda citrifolia (Noni) Fermented by Cheonggukjang in KK-Ay Diabetic Mice
title_full Antidiabetic Effect of Morinda citrifolia (Noni) Fermented by Cheonggukjang in KK-Ay Diabetic Mice
title_fullStr Antidiabetic Effect of Morinda citrifolia (Noni) Fermented by Cheonggukjang in KK-Ay Diabetic Mice
title_full_unstemmed Antidiabetic Effect of Morinda citrifolia (Noni) Fermented by Cheonggukjang in KK-Ay Diabetic Mice
title_sort antidiabetic effect of morinda citrifolia (noni) fermented by cheonggukjang in kk-ay diabetic mice
publisher Hindawi Limited
series Evidence-Based Complementary and Alternative Medicine
issn 1741-427X
1741-4288
publishDate 2012-01-01
description Antidiabetic effects of Morinda citrifolia (aka Noni) fermented by Cheonggukjang (fast-fermented soybean paste) were evaluated using a T2DM (type 2 diabetes mellitus) murine model. Six-week-old KK-Ay/TaJcl mice were randomly divided into four groups: (1) the diabetic control (DC) group, provided with a normal mouse diet; (2) the positive control (PC) group, provided with a functional health food diet; (3) the M. citrifolia (MC) group, provided with an MC-based diet; (4) the fermented M. citrifolia (FMC) group, provided with an FMC-based diet. Over a testing period of 90 days, food and water intake decreased significantly in the FMC and PC groups compared with the DC group. Blood glucose levels in the FMC group were 211.60–252.20 mg/dL after 90 days, while those in the control group were over 400 mg/dL after 20 days. In addition, FMC supplementation reduced glycosylated hemoglobin (HbA1c) levels, enhanced insulin sensitivity, and significantly decreased serum triglycerides and low-density lipoprotein (LDL) cholesterol. Furthermore, a fermented M. citrifolia 70% ethanolic extract (FMCE) activated peroxisome proliferator-activated receptor-(PPAR-) γ and stimulated glucose uptake via stimulation of AMP-activated protein kinase (AMPK) in cultured C2C12 cells. These results suggest that FMC can be employed as a functional health food for T2DM management.
url http://dx.doi.org/10.1155/2012/163280
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