Red yeast barley reduces plasma glucose levels and activates AMPK phosphorylation in <Emphasis Type="Italic">db/db</Emphasis> mice |
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Authors: | Hee-jin Jun Young-Mi Choi Minh Hien Hoang Yoayao Jia Ji Hae Lee Sung-Joon Lee |
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Affiliation: | (1) Department of Pharmaceutical Biotechnology, KMCH College of Pharmacy, Kalapatti Road, Coimbatore, 641035, TN, India |
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Abstract: | Red 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 β-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-γ 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. |
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