Nutrition (Burbank, Los Angeles County, Calif.), 2011-02, Vol.27 (2), p.244-252
2011
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- Autor(en) / Beteiligte
- Titel
- Isoflavonoids and peptides from meju , long-term fermented soybeans, increase insulin sensitivity and exert insulinotropic effects in vitro
- Ist Teil von
- Nutrition (Burbank, Los Angeles County, Calif.), 2011-02, Vol.27 (2), p.244-252
- Ort / Verlag
- New York, NY: Elsevier Inc
- Erscheinungsjahr
- 2011
- Quelle
- MEDLINE
- Beschreibungen/Notizen
- Abstract Objective Although soybeans have been shown to alleviate metabolic syndromes, fermented soybeans may have even greater effects. We investigated the antidiabetic effects of meju , a soy food that is fermented up to 2 mo, and the mechanism by which it exerts its effects. Methods Meju was prepared by a traditional fermentation process: soybeans were fermented outdoors for 20 or 60 d. Methanol (M-60) and water (W-60) extracts from meju that had fermented for 60 d contained mostly isoflavonoid aglycones and small peptides, respectively, as opposed to mostly glycosylated isoflavonoids and proteins in the original soybeans. Results Daidzein, M-60, and W-60 had better insulin-sensitizing actions by activating peroxisome proliferator-activated receptor-γ in 3T3-L1 adipocytes than did unfermented soybeans. In addition, Min6 insulinoma cells treated with genistein, M-60, and W-60 had greater glucose-stimulated insulin secretion capacity and greater β-cell viability than those treated with unfermented soybeans. This improvement was associated with insulin/insulin-like growth factor-1 signaling that was activated by the tyrosine phosphorylation of insulin receptor substrate-2 and serine phosphorylation of Akt, and this in turn increased pancreatic and duodenal homeobox-1 expression. Furthermore, genistein, daidzein, and M-60 stimulated glucagon-like peptide-1 secretion in enteroendocrine NCI-H716 cells, which generated insulinotropic actions. Conclusion The compositional changes in isoflavonoids and peptides that occurred during a longer fermentation period, without the use of salt, enhanced the antidiabetic effect of soybeans.
- Sprache
- Englisch
- Identifikatoren
- ISSN: 0899-9007eISSN: 1873-1244DOI: 10.1016/j.nut.2010.02.004Titel-ID: cdi_proquest_miscellaneous_872126546
- Format
- –
- Schlagworte
- 3T3-L1 Cells, AKT protein, Analysis of Variance, Animals, Biological and medical sciences, Feeding. Feeding behavior, Fermentation, Fermented soybeans, Fundamental and applied biological sciences. Psychology, Gastroenterology and Hepatology, Genistein - metabolism, Glucagon-Like Peptide 1 - metabolism, Glucagon-like peptide-1 secretion, Humans, Hypoglycemic Agents - pharmacology, Insulin, Insulin - metabolism, Insulin Receptor Substrate Proteins - metabolism, Insulin resistance, Insulin-sensitizing action, Insulinotropic action, Isoflavones - chemistry, Isoflavones - metabolism, Isoflavones - pharmacology, Legumes, Metabolic disorders, Mice, Peptides, Peptides - chemistry, Peptides - pharmacology, Proliferator-activated receptor-γ, Proteins, Soy Foods - analysis, Soybeans, Vertebrates: anatomy and physiology, studies on body, several organs or systems