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Red Yeast Barley Reduces Plasma Glucose Levels and Activates AMPK Phosphorylation in db/db Mice

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dc.contributor.authorJun, Hee-jin-
dc.contributor.authorChoi, Young-Mi-
dc.contributor.authorHoang, Minh Hien-
dc.contributor.authorJia, Yoayao-
dc.contributor.authorLee, Ji Hae-
dc.contributor.authorLee, Sung-Joon-
dc.date.accessioned2021-09-07T06:52:39Z-
dc.date.available2021-09-07T06:52:39Z-
dc.date.created2021-06-18-
dc.date.issued2011-11-
dc.identifier.issn1226-7708-
dc.identifier.urihttps://scholar.korea.ac.kr/handle/2021.sw.korea/111327-
dc.description.abstractRed yeast (Monascus purpureus) fermented over rice has a limited hypoglycemic activity. To enhance its glucose-lowering effect, we fermented red yeast over waxy barley, a hypoglycemic grain with high levels of fibers and beta-glucans, and investigated the metabolic effects of red yeast barley (RYB) in high-fat-fed hyperglycemic db/db mice for 6 weeks. The fasting glucose levels were significantly reduced in the RYB group at 6 weeks by 25% (p<0.05), as was the glucose tolerance (-27% of area under the curve in RYB vs. controls, p<0.05). Plasma insulin levels and the expression of PPAR-gamma were unaltered, however, the phosphorylation activation of hepatic AMP-activated protein kinase (AMPK) was increased significantly in RYB group compared with controls suggesting that hypoglycemic effect of RYB may be achieved by AMPK-dependent mechanism. RYB may be used as a hypoglycemic functional food modulating cellular AMPK activity.-
dc.languageEnglish-
dc.language.isoen-
dc.publisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST-
dc.subjectPROTEIN-KINASE-
dc.subjectSOLUBLE FIBER-
dc.subjectBETA-GLUCAN-
dc.subjectMONACOLIN-K-
dc.subjectHON-CHI-
dc.subjectINSULIN-
dc.subjectMONASCUS-
dc.subjectRICE-
dc.subjectMEN-
dc.subjectCHOLESTEROL-
dc.titleRed Yeast Barley Reduces Plasma Glucose Levels and Activates AMPK Phosphorylation in db/db Mice-
dc.typeArticle-
dc.contributor.affiliatedAuthorLee, Sung-Joon-
dc.identifier.doi10.1007/s10068-011-0174-7-
dc.identifier.scopusid2-s2.0-84863242253-
dc.identifier.wosid000296608300012-
dc.identifier.bibliographicCitationFOOD SCIENCE AND BIOTECHNOLOGY, v.20, no.5, pp.1265 - 1270-
dc.relation.isPartOfFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.titleFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.volume20-
dc.citation.number5-
dc.citation.startPage1265-
dc.citation.endPage1270-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.identifier.kciidART001598074-
dc.description.journalClass1-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusPROTEIN-KINASE-
dc.subject.keywordPlusSOLUBLE FIBER-
dc.subject.keywordPlusBETA-GLUCAN-
dc.subject.keywordPlusMONACOLIN-K-
dc.subject.keywordPlusHON-CHI-
dc.subject.keywordPlusINSULIN-
dc.subject.keywordPlusMONASCUS-
dc.subject.keywordPlusRICE-
dc.subject.keywordPlusMEN-
dc.subject.keywordPlusCHOLESTEROL-
dc.subject.keywordAuthorMonascus purpureus-
dc.subject.keywordAuthorred yeast-
dc.subject.keywordAuthorbarley-
dc.subject.keywordAuthorglucose tolerance-
dc.subject.keywordAuthorAMP-activated protein kinase (AMPK)-
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