TITLE:
Effect of Aspergillus awamori-Fermented Burdock Root on Mouse Diabetes Induced by Alloxan—Prevention of Cell Apoptosis
AUTHORS:
Kazunori Takemoto, Wakana Doi, Ayumi Zukeran, Junji Inoue, Kohji Ishihara, Noriyoshi Masuoka
KEYWORDS:
Fermented Burdock, Antioxidant Souce, Alloxan, Diabetes, Apoptosis
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.16,
August
27,
2014
ABSTRACT:
Root
of burdock contains high amounts of dietary fibers and polyphenols. To improve
the functional properties, the root was fermented with Aspergillus awamori. Effect of the fermented burdock on
alloxan-induced mouse diabetes was examined. A diet containing the 5% fermented
burdock powers was prepared to examine effect of the burdock diet on
alloxan-induced mouse diabetes. Mice fed the burdock diet and the control diet
for 14 weeks. Then, alloxan (200 mg/kg of body weight) was administrated to
each mouse. After 5 days from the administration, blood glucose assay and
glucose tolerance test were carried out. Incidence of hyperglycemia decreased
and the glucose metabolism was improved when mice fed the burdock diet.
Insulin, C-peptide, biomarkers of oxidative stress in plasma and apoptosis in
pancreas were examined and compared to those obtained from mice fed the control
diet. It is deduced that alloxan-induced diabetes is caused to lower insulin
concentration. The fermented-burdock diet improves the diabetes and prevents
apoptosis in the pancreas.