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Opuntia ficus-indica var. saboten (OFS) has been used in traditional medicine for centuries to treat several illnesses, including diabetes. However, detailed mechanisms underlying hypoglycemic effects remain unclear. In this study, the mechanism underlying the hypoglycemic activity of OFS was evaluated using in vitro and in vivo systems. OFS treatment inhibited α-glucosidase activity and intestinal glucose absorption assessed by Na+-dependent glucose uptake using brush border membrane vesicles. AMP-activated protein kinase (AMPK) is widely recognized as an important regulator of glucose transport in skeletal muscle, and p38 mitogen-activated protein kinase (MAPK) has been proposed to be a component of AMPK-mediated signaling. In the present study, OFS dose-dependently increased glucose uptake in L6 muscle cells. The AMPK and p38 MAPK phosphorylations were stimulated by OFS, and inhibitors of AMPK (compound C) and p38 MAPK (SB203580) abolished the effects of OFS. Furthermore, OFS increased glucose transporter 4 (GLUT4) translocation to the plasma membrane. OFS administration (1 g/kg and 2 g/kg body weight) in db/db mice dose-dependently ameliorated hyperglycemia, hyperinsulinemia, and glucose tolerance. Insulin resistance assessed by homeostasis model assessment of insulin resistance and quantitative insulin sensitivity check index were also dose-dependently improved with OFS treatment. OFS administration improved pancreatic function through increased β-cell mass in db/db mice. These findings suggest that OFS acts by inhibiting glucose absorption from the intestine and enhancing glucose uptake from insulin-sensitive muscle cells through the AMPK/p38 MAPK signaling pathway.

An amber-pigmented, Gram-negative, rod-shaped and aerobic bacterial strain devoid of flagella, designated strain JC2131(T) , was isolated from tidal flat sediment of Dongmak in Ganghwa island, South Korea. Identification was carried out on the basis of polyphasic taxonomy. Phylogenetic analysis based on the 16S rRNA gene sequence revealed that the isolate belonged to the family Flavobacteriaceae and showed the highest sequence similarity of 94.5% with Lutibacter litoralis KCCM 42118(T). The predominant cellular fatty acids were iso-C(15:0) (25.9%), iso-C(15:0) 3-OH (20.0%) and iso-C(13:0) (12.7%). Flexirubin-type pigments were absent. The major isoprenoid quinone was MK-6. The DNA G+C content was 43.7 mol%. Several phenotypic and chemotaxonomic properties including growth at pH 6, sea salts requirement, aesculin hydrolysis, carbon utilization, DNA G+C content and fatty acid profiles also differentiated the strain from the related members of the family. Therefore, results from the polyphasic taxonomy study suggested that strain JC2131(T) represents a novel genus and species in the family Flavobacteriaceae for which the name Marinitalea sucinacia gen. nov., sp. nov. is proposed (type strain JC2131(T)=KCTC 12705(T)=JCM 14003(T)).

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The objectives of this study were to manufacture the red ginseng vinegar based on rice wine and red ginseng concentrate (RGC) using Acetobacter aceti and to evaluate its quality with remaining crude saponin contents and sensory score. The maximum prosapogenin (ginsenoside-Rh1, Rh2, Rg2, and Rg3) content in RGC regarding ginseng was obtained from such processes as steaming, drying, and extraction. When RGC was added into a rice wine in the range of 0-1% before acetic fermentation, pH decreased slowly during 20 days depending on RGC contents, but total acidity was not dependent on RGC contents. Compared to the crude saponin content (71.75 mg/g) of ginseng vinegar added RGC after acetic fermentation, the fermentation with RGC produced a lower crude saponin content (16.95 mg/g) in red ginseng vinegar. Sensory scores such as odor, taste, and overall preference, however, vinegar fermented with RGC were higher than those of vinegar added RGC after acetic fermentation.

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The functional drink was made with a hydrolysate obtained from oyster and extracts from injin and omija. The interactions of these ingredients were tested using a modified distance‐based design. They were analyzed using a linear and nonlinear regression model, and a trace plot. The optimization of the mixture ratio was made by statistical modeling using antiradical activity and sensory properties. These factors are the important target constraints in the drink. Sensory properties showed a linear canonical form. Antiradical activity, color and viscosity of the drink showed a nonlinear canonical form, indicating a higher interaction among the mixtures. The response trace plot revealed that antiradical activity, sensory properties, color, and viscosity were quite sensitive to the drink blending. The optimum formulation of the drink was determined to be 3% oyster hydrolysate, 3.83% injin extract and 8.17% omija extract. PRACTICAL APPLICATIONS Oyster hydrolysate, injin extract and omija extract have their own functional properties, such as high antiradical activity and specific sensory characters. Using a proper mixture design, a formulation of these ingredients could be optimized for the drinks. A canonical form and trace plot showed that the influence of each ingredient in the drinks, while optimization of ingredients ratio for the drink was obtained using a contour map with desirability. Although the taste of the drink could still use improvement, the optimum ratio for the functional drink was formulated.