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Antidiabetic Effect of Noodles Containing Fermented Lettuce Extracts

Authors
Jeong, Soon YeonKim, EunjinZhang, MingLee, Yun-SeongJi, ByeongjunLee, Sun-HeeCheong, Yu EunYun, Soon-IlKim, Young-SooKim, Kyoung HeonKim, Min SunChun, Hyun SooKim, Sooah
Issue Date
8월-2021
Publisher
MDPI
Keywords
GC-TOF-MS; antidiabetic effect; fermented lettuce extract; metabolomics; noodles
Citation
METABOLITES, v.11, no.8
Indexed
SCIE
SCOPUS
Journal Title
METABOLITES
Volume
11
Number
8
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/137042
DOI
10.3390/metabo11080520
ISSN
2218-1989
Abstract
The aim of the current study was to examine the antidiabetic effect of noodle containing fermented lettuce extract (FLE) on diabetic mice as a pre-clinical study. The gamma-aminobutyric acid (GABA) content, antioxidant capacity, and total polyphenol content of the FLE noodles were analyzed and compared with those of standard noodles. In addition, oral glucose and sucrose tolerance, and fasting blood glucose tests were performed using a high-fat diet/streptozotocin-mediated diabetic mouse model. Serum metabolite profiling of mice feed standard or FLE noodles was performed using gas chromatography-time-of-flight mass spectrometry (GC-TOF-MS) to understand the mechanism changes induced by the FLE noodles. The GABA content, total polyphenols, and antioxidant activity were high in FLE noodles compared with those in the standard noodles. In vivo experiments also showed that mice fed FLE noodles had lower blood glucose levels and insulin resistance than those fed standard noodles. Moreover, glycolysis, purine metabolism, and amino acid metabolism were altered by FLE as determined by GC-TOF-MS-based metabolomics. These results demonstrate that FLE noodles possess significant antidiabetic activity, suggesting the applicability of fermented lettuce extract as a potential food additive for diabetic food products.
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